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Xilu Shunde Cuisine (Hangzhou Central Store)

Cantonese cuisine · ⭐ 4.4

L404, Skirt Building, Hangzhou Center, No. 150 Zhanlan East Road, Tianshui Subdistrict

Dishes

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  Double Skin Milk Custard

  Double-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
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  Stir-fried Beef Tongue in Clay Pot

  A Cantonese dish featuring beef tongue stir-fried in a clay pot with garlic, ginger, and chili for a savory, aromatic flavor.
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  Xilu Big Pigeon Rice

  A Cantonese dish featuring tender pigeon stewed in a secret sauce, served over fragrant rice.
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  Oyster Pancake with Full Plate

  A savory dish made with fresh oysters, eggs, and sweet potato starch, pan-fried until crispy outside and tender inside.
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  Signature Coconut Durian Chicken Pot

  Chicken stewed with fresh durian and coconut milk, creating a rich, aromatic dish with sweet and creamy flavors.
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  Cantonese腊味 Baozi Rice in Clay Pot

  Guangdong腊味煲仔饭 features rice cooked with cured sausages and meats, served with greens in a clay pot over low heat. The rice forms a crispy crust at the bottom, while the fat from the cured meats infuses the grains, making them glossy and tender.
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  New Zealand Butter-Baked Shark Head

  Fresh shark head is baked with New Zealand butter, garlic, and onion for a rich, savory flavor.
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  Steam-Steamed Guangxi Chicken

  A Guangxi specialty featuring tender chicken steamed with local herbs and spices, offering a delicate and aromatic flavor.
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  Steam Chicken

  Steam chicken is a dish made primarily from chicken, combined with various medicinal herbs and seasonings and steamed. The chicken is carefully selected and prepared, then cooked together with the herbs in a steamer using high-temperature steam. This method preserves the tender texture and nutritional value of the chicken.
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  Authentic Chaozhou Braised Goose Platter

  A traditional Chaozhou dish featuring a whole goose braised in a rich, aromatic sauce, served with offal and garnishes.
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  Fried Milk

  Deep-fried milk is a dessert made by mixing milk with starch or flour to form a creamy batter, then coating it in a light batter or breadcrumbs before frying until golden and crispy. Oil temperature must be carefully controlled for a crisp exterior and tender interior.
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  Emperor's Delicacy Clay Pot Rice with Preserved Meats

  A traditional Cantonese dish featuring fragrant rice cooked in a clay pot with preserved meats like sausage and bacon, resulting in a crispy bottom layer and rich flavor.
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  Shunde Steam Chicken with Free-Range Wandering Chicken

  Made with free-range local Shunde chicken, steamed using traditional steam method to preserve natural flavor. Tender meat, crispy skin, clear broth with rich taste, highlighting the authentic essence of ingredients.
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  Shrimp Soup with Rice

  A comforting dish made by mixing rice into a flavorful shrimp broth, featuring tender shrimp and rich, savory soup.

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