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Dongjiang · Shunde (Lingzhan Center City Store)

Cantonese cuisine · ⭐ 4.3

Futian Subdistrict

Dishes

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  Fengcheng Shrimp and Fish Cakes

  A Cantonese dim sum dish made with fresh shrimp and fish meat, seasoned and pan-fried into crispy cakes. Delicate and savory, often served as an appetizer or tea snack.
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  Stir-Fried Bok Choy

  Stir-fried bok choy is a Chinese dish made with fresh bok choy, quickly stir-fried to retain its crisp texture and vibrant green color. Washed bok choy is blanched or directly stir-fried with garlic slices.
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  Steamed Mountain Carp in Rice Water

  Fresh mountain carp steamed gently in rice water to preserve its delicate flavor and tender texture.
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  Red Bean Double-Layer Milk Pudding

  Red bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
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  Crispy Pigeon with Barbecue Pork

  A classic Cantonese dish featuring crispy-skinned squab pigeon paired with sweet and savory barbecued pork, both tender and flavorful.
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  Black Tofu with Mushroom Essence

  A dish made from handcrafted black tofu simmered in a rich mushroom broth, offering a silky texture and deep umami flavor.
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  Shunde Gonglu Goose

  A classic Cantonese dish from Shunde, featuring tender goose meat slow-cooked with ginger, scallions, and soy sauce for 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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  Shunde Fish Skin Salad

  A Cantonese cold dish made with fresh fish skin, tossed with garlic, chili, coriander, and peanuts for a crisp and savory flavor.
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  Shunde Bamboo Steam Fish

  A signature dish from Shunde, Guangdong, featuring fresh fish steamed with tofu and vegetables in a bamboo basket, preserving the delicate flavor and tenderness of the fish.
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  Wind Rises Water Rises Braised Chicken

  Whole chicken is marinated and simmered in a special broth, resulting in tender meat and rich, savory soup. Aromatics like green onions, ginger, and garlic are added before serving for enhanced flavor.

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