Close

Deyue Lou Shunde Flavors

Cantonese cuisine · ⭐ 4.6

No. 199 Nanjing Road, Waihao Fashion Mall, 1st Floor, Unit 101-068

Dishes

• 

  Smooth Sailing Layered Fish

  A dish made of layered fresh perch, steamed and seasoned with ginger, scallions, and soy sauce, symbolizing good fortune and smooth sailing.
• 

  Two Dishes from One Fish

  One Fish, Two Ways is an innovative dish featuring an entire fish as the main ingredient. First, the fish is divided into two parts and cooked using different methods. The fish head and bones are simmered into a soup, preserving the original flavor and making it delicious and savory; the fish meat is sliced and steamed or braised to maintain its tender texture. This technique of 'one fish, two ways' fully showcases the diverse flavors of fish.
• 

  Stir-fried Freshwater Catfish with Ginger and Scallion

  A dish of fresh catfish slices stir-fried quickly with ginger and scallions, resulting in a tender texture and aromatic flavor.
• 

  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.
• 

  Signature Shrimp Dumplings

  The signature shrimp dumpling royal is made primarily from fresh shrimp and pork, wrapped in a transparent thin skin and steamed. The shrimp and pork are mixed with seasonings to create the filling, which is then placed into specially prepared dough wrappers, shaped into a crescent form, and steamed until the wrapper becomes thin and translucent with a chewy texture.
• 

  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
• 

  Stone Pot Seafood Tofu

  A dish featuring soft tofu and seafood like shrimp, squid, and crab sticks, cooked in a heated stone pot for rich flavor absorption.
• 

  红米脆皮鲜虾肠粉

  红米脆皮鲜虾肠粉以新鲜虾仁和红米浆为主要食材，将红米浆蒸制成薄皮，包裹虾仁后卷成肠粉状，再经油炸使外皮酥脆。成品色泽红润，口感外脆内软，虾仁鲜嫩。
• 

  Pepper Pork Tripe Chicken

  Pepper pork stomach chicken is a nutritious dish primarily made with pork stomach and chicken. The preparation involves washing the pork stomach and simmering it together with chicken, adding适量 of pepper for flavor during the cooking process. Once the ingredients are thoroughly cooked and the broth becomes rich and flavorful, the dish is ready to serve.
• 

  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.
• 

  Crab Roe Dumpling Royale

  A premium dumpling filled with fresh crab meat and pork, steamed to perfection for a delicate, savory flavor.
• 

  Steamed Chicken Feet in Sauce

  Chicken feet are blanched, then marinated with soy sauce, oyster sauce, garlic, and ginger before steaming. Finished with hot oil for aroma. Main ingredients: chicken feet and seasonings.
• 

  Shunde Lunjiao Cake

  Shunde Lunjiao Cake is a traditional Cantonese dessert made from glutinous rice flour and sticky rice flour, mixed with sugar, water, and a small amount of alkali solution, then steamed. The batter is poured into molds and steamed at high temperature to create a soft, chewy texture with a delicate, layered consistency.
• 

  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.

Reviews