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清晖小苑·顺德地方菜(汉京中心SOMA店)

Cantonese cuisine · ⭐ 4.8

L407, Commercial Podium of Hanjing Financial Center, Shennan Avenue

Dishes

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  Fengcheng Four-Cup Chicken

  Fengcheng Four-Cup Chicken is a Chinese dish made with chicken, rice wine, soy sauce, sugar, and ginger, resulting in tender meat and rich, savory sauce.
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  Lucky Beef Noodles

  A dish featuring tender beef tossed in a savory sauce with aromatics, perfect for festive occasions.
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  Daliang Double Skin Milk

  Dongjiang Double-Yolk Milk Pudding is a dessert made primarily from egg whites and whole milk. Milk is heated, cooled, then mixed with egg whites, filtered, and steamed in small bowls. A thin egg membrane forms on top, with a smooth, delicate texture and rich milk aroma.
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  Signature Lucky Chicken Salad

  A refreshing cold dish featuring tender chicken, cucumber, and herbs tossed in a special sauce.
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  Apricot Slice Double-Yolk Custard

  A delicate dessert made with egg and milk, layered with thin apricot slices for a smooth, creamy texture and subtle fruit flavor.
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  Oil渣 Stir-fried Bok Choy

  A classic Chinese home-style dish made by stir-frying pork cracklings with fresh bok choy, resulting in a savory and crunchy texture.
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  Salt-Baked Squab

  Salt-baked squab is a dish featuring young pigeons, marinated with salt and spices, then cooked in hot salt. The process includes cleaning, marinating, drying, and heating with coarse salt to achieve tender, juicy meat with a unique flavor.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Crispy Fried Custard

  A classic Cantonese dessert made by steaming egg and milk mixture, then frying it until crispy outside and tender inside.
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  Shunde功夫 Luo Goose

  A signature dish from Shunde, Guangdong, featuring tender goose meat slow-cooked with soy sauce, ginger, garlic, and sugar to create a rich, savory flavor.
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  Shunde Fish Skin Salad

  Shunde fish skin salad is a Cantonese cold dish made with fresh fish skin, blanched or boiled, then mixed with garlic, coriander, chili oil, soy sauce, and vinegar for a crisp texture.
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  Shunde Tofu Stew

  A Cantonese home-style dish featuring soft tofu stewed with minced pork, mushrooms, and greens in a savory sauce.
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  Spicy Stir-Fried Tenderloin

  Spicy stir-fried tenderloin made with fresh beef tenderloin, quickly cooked with green and red peppers and garlic slices. The dish has a bright color, tender texture, and rich spicy flavor, highlighting the natural taste of beef and the aromatic heat of chili.
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  Fish-Flavored Eggplant Stew

  Fish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.

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