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Yu Ge Ji · Pigeon Specialty · Authentic Shunde Cuisine (Lingnan Station Branch)

Cantonese cuisine · ⭐ 4.2

Nova 3F, Lingnan Station, Zumiao Road

Dishes

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  Must-Try Crispy Tofu Bites

  Tender tofu cubes are coated with a thin layer of starch or breadcrumbs and quickly deep-fried at high temperature until the exterior turns golden and crispy. The interior remains soft and tender, creating a contrast in texture. Served with dipping sauces such as pepper salt or sweet chili sauce. Main ingredients: tofu, starch, cooking oil.
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  One-Bite Crispy Tofu

  Crispy tofu is a dish made primarily from soft tofu, specially fried to achieve a golden crispiness. The tofu is cut into bite-sized pieces, coated with a special crispy crust, and then deep-fried until golden and crunchy. Each piece of tofu has a crispy exterior and a tender interior, offering a rich and satisfying texture.
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  Ice Pigeon Lemon Tea

  A refreshing drink made with fresh lemon slices, honey, and ice over a special tea base, offering a sweet and tangy flavor perfect for summer.
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  Traditional Shunde Braised Goose

  A classic Cantonese dish featuring tender goose meat braised in a secret sauce, resulting in rich flavor and glossy finish.
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  Signature Pigeon Rice

  A dish featuring tender pigeon meat and fragrant rice, slow-cooked with vegetables for a rich, savory flavor.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Salt-Baked Young Pigeon

  A Cantonese classic featuring young pigeon marinated in salt and spices, then slowly roasted to tender perfection with a savory, umami-rich flavor.
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  Crispy Puff Pastry Pigeon Pineapple Bun

  A fusion dim sum featuring a crispy pineapple bun shell filled with tender roasted pigeon meat, offering a savory and aromatic bite.
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  Tangerine Peel Pigeon

  A Cantonese dish made with young pigeon and dried tangerine peel, slow-cooked to tender perfection with a fragrant citrus aroma.
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  Shunde Steamed Vegetables

  Shunde Steamed Vegetables is a traditional Cantonese dish featuring fresh seasonal vegetables (such as Chinese flowering cabbage, Chinese broccoli, or broccoli) paired with a small amount of minced pork or dried shrimp for umami. The vegetables are washed, arranged on a plate, sprinkled with minced meat or shrimp, and steamed without adding water. This method preserves the natural flavor and crisp texture of the vegetables, while the savory meat essence subtly infuses the dish, resulting in a light and healthy preparation.
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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 Squab

  Lemongrass-Baked Squab features tender squab marinated with lemongrass and spices, then slow-baked to perfection for a fragrant, savory dish.
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  Pigeon Soup with Mulberry Leaves

  A nourishing soup made with pigeon meat and fresh mulberry leaves, known for its delicate flavor and health benefits.

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