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Wei Miao Shun De Kitchen (Hui Du Gang Branch)

Cantonese cuisine · ⭐ 4.6

Huiduogang Shopping Center, 5th Floor, Unit 5F032A, Huangchang Road

Dishes

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  大排档咖喱蛋黄薯角

  大排档咖喱蛋黄薯角是一道融合街头风味与创新口感的菜品。主要选用优质土豆切角炸至外皮金黄酥脆，内里绵软，再裹上浓郁微辣的咖喱粉与咸香流沙的咸蛋黄酱。入口外酥内糯，咖喱的辛香与蛋黄的醇厚交织，带来层次丰富的咸鲜微辣滋味，回味悠长，极具大排档的锅气与满足感。
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Deep Well Roast Goose with Chencun Noodles

  Deep井 Roast Goose uses premium goose meat, marinated and air-dried before roasting for crispy skin and tender meat. Chencun rice noodles are hand-made from rice batter, steamed into thin, smooth sheets. Enjoy them together.
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  Hong Kong-style Chicken Feet

  Hong Kong-style chicken feet are made from chicken claws, blanched and deodorized, then marinated with soy sauce, oyster sauce, sugar, garlic, ginger, and other seasonings. They are steamed or stewed until tender. Some recipes add peanuts or lemon for extra flavor. The dish has a bright red color, chewy texture, and rich layers of taste.
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  Baozi Rice

  Baozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
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  Cured Meat and Spare Ribs Claypot Rice

  Braised rice with preserved meats and spare ribs is prepared by cooking rice in a clay pot with cured sausage, cured pork, and spare ribs. The rice is slowly simmered in the clay pot, allowing the fat from the preserved meats to infuse into the grains. The marinated spare ribs cook together with the rice, blending the flavors harmoniously. Finally, soy sauce or dark soy sauce is drizzled over the dish, creating a crispy, flavorful crust at the bottom.
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  Garlic Sautéed Romaine Lettuce

  Garlic stir-fried romaine lettuce is a cold dish made by stir-frying romaine lettuce with minced garlic. Wash the romaine lettuce and tear it into small pieces, then chop garlic cloves into garlic paste. Heat a wok with oil, sauté the garlic paste until fragrant, add the romaine lettuce, and quickly stir-fry. Season to taste and serve.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.
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  Shunde Steam Chicken

  Shunde steam chicken is a Cantonese dish primarily made with fresh chicken. The unique preparation method involves slicing the chicken thinly and quickly steaming it, preserving its natural flavor and tender texture. It is then served with a specially prepared seasoning.
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  Shunde Fried Milk

  Steamed milk pudding is a traditional Cantonese dessert made with fresh milk as the main ingredient, mixed with sugar and starch, then refrigerated until it solidifies. It is then cut into pieces, coated in a crispy batter, and deep-fried in hot oil until golden and crunchy.
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  Shunde Fried Shrimp Cake

  Shunde fried shrimp cakes are made primarily with fresh shrimp, combined with starch, eggs, and a small amount of scallions and ginger for seasoning. After mixing thoroughly, the mixture is shaped into patties and pan-fried until golden brown on both sides. The finished dish has a crispy exterior and tender interior, with fresh and delicious shrimp flavor.
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  Lucky Char Siu Platter

  The Hongyun Char Siu Platter features char siu pork, honey-glazed char siu, and marinated pork belly, all grilled to perfection. The meat has a glossy red finish, tender texture, and is infused with honey and soy sauce aroma.

Reviews

• Vale_15
  Got the claypot rice with preserved pork and ribs — the rice had soaked up all that smoky, savory flavor from the cured meat, and the crispy rice at the bottom was super crunchy and fragrant. The sausage and ribs were both really tender too. Also tried the fried milk from Shunde, which was so fun to eat — crispy outside, then you bite in and it's this sweet, gooey creamy filling. Such a good mix of textures. The double-skin milk was super rich and milky without being too heavy. Place itself was clean and bright, and they actually have private rooms which is great for a family dinner. Our server even offered to sanitize our dishes for us, which was a nice touch. Portions were all pretty generous and we left totally satisfied. Definitely coming back!