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Huaren Shunfeng

Cantonese cuisine · ⭐ 4.4

East Side, No. 314 Qingnian Avenue

Dishes

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  Cold Dish Combo

  Cold dish platter with two types of cold dishes, featuring ingredients like cucumber, carrot, tofu skin, jellyfish, and chicken breast, mixed with seasonings such as soy sauce, vinegar, sesame oil, garlic, and chili oil, then chilled before serving.
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  Stir-fried Bok Choy with Preserved Meat

  A Cantonese dish featuring fresh bok choy stir-fried with preserved meats like lap cheong, cooked quickly over high heat to retain crispness and infuse savory flavors.
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  Ginger Milk Custard

  Ginger milk pudding is a dessert made primarily from fresh milk and ginger. To prepare it, ginger juice is extracted and heated to just below boiling point, then quickly poured into cooled milk. The enzyme in the ginger juice causes the milk to coagulate into a jelly-like consistency without the need for any additional coagulants. The finished product has a delicate, smooth texture with a subtle spicy aroma from the ginger.
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  Signature Durian Pastry

  A golden, flaky pastry filled with rich and sweet durian pulp, handcrafted for a delicate texture and intense flavor.
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  Roast Duck

  Roast duck is a traditional dish featuring duck as its main ingredient. After being marinated in a special seasoning, the duck is hung in an open炉 (open oven) and slowly roasted until the skin turns golden and crispy, while the meat remains tender and juicy.
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  Roast Goose

  Roast goose is a dish made from a whole goose, marinated, inflated, and roasted in an open flame. Fresh, high-quality goose is seasoned with various spices and grilled over fire to achieve a crispy skin and tender, juicy meat.
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  Grapefruit Bun

  A sweet dessert made by wrapping fresh grapefruit flesh in a soft dough and steaming or pan-frying it, offering a refreshing and tangy flavor.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  Salt-Baked Goose

  A traditional Chinese dish made by marinating goose in salt and spices, then slow-roasting to achieve tender, savory meat.
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  Homemade Blood Sausage

  Homemade blood sausage is made by stuffing cleaned pork intestines with a mixture of pork, starch, and seasonings, then steamed or boiled. The filling is inserted into the intestine, tied into segments, and cooked.
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  Prawn Dumpling Supreme

  Shrimp Dumpling Imperial is a traditional dim sum dish primarily made with fresh shrimp meat. The preparation involves mashing fresh shrimp into shrimp paste, mixing it with an appropriate amount of starch and other seasonings to form the filling, then wrapping it in dumpling wrappers and steaming until cooked.
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  Shunde Fish Fillet Soup

  Shunde Fish Fillet Soup is a traditional dish from Shunde, Guangdong, made primarily with grass carp. The fish is skinned and deboned, then the flesh is sliced into threads and combined with ingredients such as loofah strips and wood ear mushroom threads, all simmered in premium broth. The soup has a pure white color, a delicate texture, and an aromatic fish flavor.
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  Lemongrass Baked Shrimp

  Fresh shrimp baked with lemongrass, garlic, and butter for a fragrant and savory dish.
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  Yellow Pepper Sauce Baked Small Yellow Croaker

  Small yellow croaker marinated and baked with yellow pepper sauce, resulting in tender fish and rich, spicy flavor.

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