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Zhi Zhou Lou · Shunde Cuisine (Fanyu Plaza Main Store)

Cantonese cuisine · ⭐ 4.5

100 meters east of the intersection of Xingtai Road and Guangchang East Road, north side of the road (near Exit E of Panyu Square Metro Station)

Dishes

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  XO Sauce Stir-fried Chencun Noodles

  A Cantonese classic dish featuring silky Chencun noodles stir-fried with premium XO sauce, shrimp, and ham for a rich, savory flavor.
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  Three Ways with One Fish

  A dish featuring an entire fish, typically carp, crucian carp, or sea bass. The head is used for soup, the body sliced for steaming or braising, and the bones for making rich broth or stir-frying. Emphasizes full use of ingredients, highlighting tender fish meat and flavorful broth.
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  Three-Flavor Golden Fried Dough Stick

  A creative Chinese snack featuring crispy golden fried dough sticks served with sweet, savory, and spicy sauces for a rich flavor experience.
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  Lunjiao Cake

  A traditional sweet dessert from Shunde, Guangdong, made with glutinous rice flour, sticky rice flour, and sugar, steamed to a soft and sweet texture.
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  Classic Roast Goose

  Old-fashioned roast goose is a traditional Chinese dish made from a whole goose, marinated and then roasted over a挂炉. The marinade includes soy sauce, five-spice powder, garlic, and ginger to infuse flavor. Slow-roasted over fruit wood or charcoal, it yields a crispy skin and tender meat while preserving the goose's natural taste.
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  Squid Slime

  A Cantonese dish made from fresh squid blended into a smooth paste with egg white and starch, then steamed or boiled to create a tender, elastic texture.
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  Thai Red Pepper Baked Large Yellow Croaker

  Fresh large yellow croaker baked with Thai red pepper, offering a spicy and aromatic flavor.
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  Thailand Red Pepper Baked Sea-Caught Yellow Croaker

  Fresh sea-caught yellow croaker is cooked with Thai red pepper and other seasonings using a baking method. The texture is tender, with a rich spicy flavor.
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  Plain Rice Porridge

  A mild rice porridge made by slowly boiling rice in water until soft and creamy, often used as a base for hot pot or served as a light breakfast.
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  Clam

  White clam dish made with fresh clams, typically stir-fried with garlic and ginger or simmered in broth to retain its tender texture.
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  Rice Soup Hot Pot

  Rice soup hot pot uses rice porridge as broth, boiled with water or stock, then ingredients like meat, seafood, vegetables, and tofu are cooked by dipping. First, rice is simmered into a thick porridge, then seasonings and toppings are added according to taste, and ingredients are cooked by dipping.
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  Crispy Skin Double-Yolk Custard

  A Cantonese dessert made with egg and milk, featuring a silky custard base topped with a crispy crust for a delightful texture contrast.
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  Shunde Fish Porridge

  A traditional Cantonese dish from Shunde, made by simmering shredded fish and rice into a smooth, savory porridge, often enhanced with ginger and scallions.

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