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Sishiyi Ruisheng Shunde Kitchen

Cantonese cuisine · ⭐ 3.2

No. 1111 Baogang Avenue, 2nd and 3rd Floors

Dishes

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  Ginger Squid Cake

  A delicate dish made from fresh abalone, ginger juice, egg white, and starch, offering a smooth texture with a fragrant ginger and seafood flavor.
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  Steamed Mandarin Fish with Oil and Salt

  A dish made by steaming mandarin fish with oil and salt, resulting in tender, flavorful fish with a mild taste.
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  Steamed Grouper with Oil and Salt

  A Cantonese dish featuring fresh grouper steamed with oil and salt, highlighting the fish's natural freshness and delicate texture.
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  Stir-Fried Sticky Rice

  A Chinese dish made by stir-frying sticky rice with ingredients like preserved pork, shrimp, and vegetables. It's fragrant, savory, and commonly served as a quick meal or snack.
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  Poached Orchard Chicken

  A classic Cantonese cold dish made with fresh orchard chicken, gently poached until tender and served chilled, offering a delicate, savory flavor.
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  White-Cut Orchard Chicken

  A classic Cantonese cold dish made with free-range chicken, gently poached and chilled before slicing, served with a ginger-scallion dipping sauce for a fresh, savory taste.
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  Salt-Baked Tawshan Crab

  A Cantonese seafood dish featuring fresh baby crab cooked in salt, delivering a savory and tender flavor.
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  Steamed Soft-shell Turtle in Lotus Leaf Basket

  Steamed Soft-shell Turtle in Lotus Leaf Basket is a traditional Cantonese steamed dish. The main ingredient is fresh soft-shell turtle, accompanied by shiitake mushrooms, ham, and ginger slices. During preparation, cleaned turtle pieces and ingredients are wrapped in fresh lotus leaves, placed in a small bamboo steamer, and steamed over high heat. The fragrance of the lotus leaf and bamboo permeates the tender meat and clear broth during steaming.
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  Sweet and Spicy Shrimp

  Delicious shrimp dish made with fresh shrimp, oyster sauce, ginger slices, green onions, and other seasonings, cooked by stir-frying or steaming. The shrimp is firm, flavorful, and has a bright red color.
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  Crispy Roast Goose

  Crispy-skinned roast goose is a Cantonese roasted meat dish made with a whole goose as the main ingredient. The goose is marinated, hung to air-dry, and then roasted in an oven until the skin becomes crispy and the meat tender. During preparation, honey or maltose syrup is typically brushed onto the goose to create a shiny red crust.
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  Pan-fried Mandarin Fish Cake

  Fresh mandarin fish meat is mixed with ginger, scallion, egg white, and starch, shaped into patties and pan-fried until golden brown for a crispy exterior and tender interior.
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  Mustard Salad Shrimp Balls

  Fresh shrimp balls tossed in a mustard dressing with crisp lettuce and cucumber, offering a refreshing and slightly spicy taste.
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  Scallion Oil Flatbread

  Scallion oil cake is made primarily from flour, with ingredients such as scallions and lard. To prepare it, mix flour with water to form a dough, let it rest and rise, then roll it into a thin sheet. Spread lard and chopped scallions on the surface, roll it into a cylindrical shape, flatten it, and finally pan-fry or bake until golden and crispy.
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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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  Golden Garlic Steamed Scallop with Vermicelli

  Fresh scallops steamed with vermicelli and garlic, finished with a golden sauce for rich flavor.

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