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Lao De Shun · Shunde Cuisine (Che Gong Miao Branch)

Cantonese cuisine · ⭐ 4.6

Unit B102, Basement Level 1, Shentie Huifang (Chegongmiao)

Dishes

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  Halaowu Fried Rice

  A local specialty from Yunnan, made by stir-frying rice with halaowu, eggs, and vegetables for a unique herbal flavor.
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  Blanched Organic Chrysanthemum Salad

  A refreshing salad made from blanched organic chrysanthemum flowers, lightly dressed with a clear or light sauce for a healthy and aromatic dish.
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  Mixed Seafood in Sauce

  Laozhi Xiaohai Xian is a cold dish primarily made with fresh seafood, commonly including ingredients such as shrimp, clams, squid, and scallops, combined with vegetables like cucumber and carrot. It is marinated in a prepared sauce. To prepare, the seafood is either blanched or served raw, mixed with sliced accompaniments, and then tossed with seasonings such as soy sauce, vinegar, garlic, chili, and sesame oil.
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  Fried Rice Bran Chicken

  A dish made with chicken and fried rice bran, seasoned with spices and herbs for a savory, earthy flavor.
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  Durian Egg

  A creative dish made with fresh durian pulp and eggs, blended and cooked by frying or steaming for a rich, sweet flavor.
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  Steamed Tiger Prawn with Garlic

  Fresh tiger prawns are deveined and steamed with garlic, ginger, and wine for a fragrant, tender dish.
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  Steamed Tiger Prawn with Garlic and Vermicelli

  Fresh tiger prawns steamed with garlic and vermicelli, creating a savory and tender dish.
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  Tangerine Peel Pigeon

  A Cantonese dish made with young pigeon and dried tangerine peel, slow-cooked to tender perfection with a fragrant citrus aroma.
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  Shunde Trio

  A classic Cantonese dish featuring three signature items: poached chicken, roasted goose, and barbecued pork, showcasing the rich flavors of Shunde cuisine.
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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 Slice Stir-fry

  A traditional Cantonese dish featuring fresh carp slices quickly blanched in hot broth, served with bean sprouts and scallions for a delicate, savory taste.
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  Land of Fish and Rice

  Fish and Rice Hometown is a dish primarily made with fresh fish and high-quality rice. Typically, the fish is cut into pieces or cooked whole, then steamed or stewed together with rice, allowing the freshness of the fish and the chewiness of the rice to blend harmoniously. During preparation, seasonings such as ginger and scallions may be added.
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  Braised Pork Belly with Abalone

  Abalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.

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