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Old Huago·Shunde Cuisine (Miyun Shahe Branch)

Cantonese cuisine · ⭐ 4.4

No. 2, Chezhan Road, Gulou Subdistrict (north of Xinbei Road)

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Ancient Method Stir-fried Yellow Beef

  Ancient method stir-fried yellow beef is a Chinese dish made with yellow beef, green peppers, red peppers, ginger, garlic and other seasonings, using a quick stir-frying method. It has a tender texture and a spicy and fragrant taste.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Huguan Fried Rice

  Huguan fried rice is a Chinese fried rice dish made with rice, eggs, ham, green peas, and carrots, stir-fried with oil. It has a fragrant and fresh taste, with distinct rice grains, and is a common home-cooked dish in Hunan and Hubei regions.
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  Assorted Roasted Meats Platter

  A selection of roasted meats including roast goose, char siu, roast pork, and white-cut chicken, marinated and oven-roasted to achieve a crispy skin and tender, juicy interior.
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  Steamed Fish Balls with Fresh Ingredients

  Steamed river fish balls made from fresh river fish meat, seasoned with scallions, ginger, and garlic, then topped with sauce and baked until slightly charred for a tender texture.
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  Boiled Roman Lettuce

  Steamed romaine lettuce is a simple and healthy dish. Fresh romaine lettuce is cooked using the steaming method, preserving its original flavor and nutritional value. The dish has a bright green color and a crisp texture, making it a refreshing choice for summer meals.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Premium Roast Goose

  Premium roast goose made from a whole goose, marinated and air-dried before being roasted in a挂炉. The skin is crispy while the meat is tender and juicy, usually served with sweet bean sauce or plum sauce.
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  Steamed Boston Lobster with Garlic Noodles

  Cleaned Boston lobster cut into pieces, arranged with rehydrated vermicelli, topped with garlic, a splash of cooking wine and soy sauce, then steamed.
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  Shunde Steam Chicken

  Shunde steam chicken is a Cantonese dish primarily made with fresh chicken. The unique preparation method involves slicing the chicken thinly and quickly steaming it, preserving its natural flavor and tender texture. It is then served with a specially prepared seasoning.
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  Fish-Flavored Eggplant Stew

  Fish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.
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  Chicken Liver Mushroom Squid Blossom

  Chicken of the woods and squid flower is a dish made with fresh chicken of the woods mushrooms and squid. Slice the mushrooms, cut the squid into flower shapes after peeling, then blanch or quickly stir-fry to preserve freshness. A touch of seasoning enhances the flavor.

Reviews

• Toby_2
  The place has a really strong Cantonese vibe going on — the moment you walk in there's this big seafood display in the main dining area with live fish and crabs and all that, kinda fun to look at honestly. And the ceiling has these old vintage paintings that give the whole place a real old-school feel, super cool. Food was solid, the seafood is definitely their thing and the roast goose was really good too. Portions weren't huge but they were a decent size, pretty fair I'd say. Oh and parking wasn't an issue either, plus it's in a pretty convenient spot. Would come back.