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Gong Chang Family · Premium Shunde Cuisine

Cantonese cuisine · ⭐ 3.9

Heyuan Road

Dishes

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  Stir-fried Snowflake Beef with Sauce

  Thin slices of snowflake beef are stir-fried with garlic, ginger, and green onions in a clay pot using soy sauce, oyster sauce, and cooking wine. High heat locks in the juices for a tender texture.
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  Lobster Stir-Fried with Milk

  A Cantonese specialty from Shunde, featuring fresh lobster stir-fried with milk for a rich, creamy texture and delicate flavor.
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  Xingtan Stir-Fried Royal

  Xingtan Stir-Fried Royal is a Cantonese home-style dish made with chicken breast, fresh shrimp, bell peppers, mushrooms, and wood ear fungus, quickly stir-fried over high heat. Ingredients are diced and cooked rapidly to retain freshness, resulting in a tender, crisp texture with a balanced savory flavor.
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  Xingtan Seafood Stir-Fry

  A Cantonese stir-fry featuring fresh seafood like shrimp, squid, and scallops with vegetables, cooked quickly to preserve texture and flavor.
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  Osmanthus Stir-fried Shark's Fin

  A premium Cantonese dish featuring shark's fin stir-fried with osmanthus, ham, and mushrooms, offering a delicate, savory flavor.
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  Bird's Nest Double Skin Milk Pudding

  Double-layer egg custard with bird's nest is a dessert made from egg whites and milk. The mixture is filtered and steamed to form two layers of creamy skin, then bird's nest is added before chilling to set. Precision in timing and heat ensures a smooth, delicate texture.
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  Single Garlic Mixed Abalone

  Fresh abalone mixed with whole single garlic, simply tossed together. Crisp texture with rich garlic aroma, highlighting natural freshness.
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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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  Crispy Stuffed Crab Claws with Flowered Fillings

  Fresh crab claws stuffed with a mixture of shrimp paste, egg white, and seasonal vegetables, then deep-fried until golden and crispy, offering a delicate balance of texture and flavor.
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  Crispy Skin Roast Squab

  A Cantonese classic dish featuring tender squab pigeon with a crispy skin, marinated and roasted to perfection.
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  Crispy Rice Pan-Fried Shrimp Pancakes

  Made from fresh shrimp and crispy fried rice, seasoned and shaped into patties, then pan-fried. Golden crisp exterior with tender, chewy interior, featuring rich rice aroma and shrimp freshness.
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  Egg and Sea Urchin Fried Rice

  A savory dish made with eggs, dried scallops, and fried rice, often enhanced with vegetables and seasonings for a rich, umami flavor.
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  Sweet and Sour Pineapple Pork

  Sweet and sour pineapple pork is made with pork tenderloin and pineapple chunks, deep-fried and stir-fried with a sweet and sour sauce. Golden in color, crispy on the outside and tender inside, with a balanced sweet and sour flavor and a rich pineapple aroma.
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  Chencun Rice Noodles with Fermented Black Beans and Goose

  A traditional Cantonese dish featuring Chencun rice noodles served with slow-cooked goose seasoned with fermented black beans, resulting in a rich, savory flavor.
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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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  Longjiang Fermented Black Bean Steamed Intestine

  A Cantonese dish featuring pork intestines steamed with fermented black beans, garlic, and ginger, resulting in a savory and aromatic flavor.

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