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Xi Shun · Guangdong Steam Pot · Zhezhe Small Fry (Yunhehu Branch)

Cantonese cuisine · ⭐ 4.4

2F, OCT Grand Canal Hub Cultural Valley, Tangnan Road

Dishes

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  Stir-fried Duck Tongue

  A Cantonese dish featuring duck tongues stir-fried quickly in a clay pot with garlic, ginger, and onions for a savory, tender bite.
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  Xishun Steam Chicken

  A dish featuring chicken and vegetables steamed to perfection, offering a fresh and tender taste.
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  Xishun Salt-Baked Chicken

  A classic Cantonese dish made by steaming chicken in salt to achieve a tender and savory flavor.
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  Signature Salt-Cured Goose Wings

  Fresh goose wings seasoned with a secret salt-curing method, slow-cooked to tender perfection with rich savory flavor.
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  Boneless Steamed Crispy Wan Fish

  Primarily uses fresh boneless Wan fish fillets, accompanied by ingredients like shredded ginger and scallions. During preparation, the fish fillets are laid on preheated river stones or pebbles, and a specially prepared broth is quickly poured over them. The intense heat from the stones instantly cooks the fish, resulting in a crisp and springy texture while maximizing the retention of the fish's original flavor.
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  Steam Fish Without Bones

  Fresh boneless fish steamed with ginger, scallions, and wine, then topped with a savory sauce for a delicate, tender flavor.
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  Salted Corn with Pepper

  Szechuan salt corn is a dish primarily made with corn, seasoned with Szechuan salt. To prepare it, fresh corn kernels are first removed, then deep-fried until golden and crispy, and finally tossed with Szechuan salt to create an appealing color and texture.
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  Beef Stir-Fried Rice Noodles

  Beef stir-fried rice noodles is a dish made with rice noodles, beef slices, onions, and bean sprouts. The noodles are blanched and stir-fried with beef and seasonings like soy sauce and oyster sauce, resulting in a smooth, flavorful dish with tender beef.
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  Steamed Qingyuan Chicken

  White-cut Qingyuan chicken is a Cantonese dish primarily made with Qingyuan chicken. Fresh Qingyuan chicken is blanched and then cooled to maintain a tender texture. The skin is crisp, and the meat is delicate and juicy, typically served with ginger-scallion sauce or soy sauce for dipping.
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  Hua Diao Herbal Chicken Stew

  A flavorful stew featuring chicken simmered in Huang Diao wine and medicinal herbs, resulting in tender meat and rich aroma.
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  Mystery Garlic Pork Ribs

  Pork ribs marinated and grilled, then simmered with garlic and secret sauce for rich aroma and tender texture.
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  Shunde Skillful Drunk Goose

  A signature dish from Shunde, Guangdong, made by slow-cooking goose with yellow wine, ginger, and garlic to achieve tender meat and rich aroma.
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  Shunde Mixed Fish Skin

  Shunde mixed fish skin is a cold dish made from fresh fish skin, blanched, sliced, and mixed with garlic, scallions, chili oil, soy sauce, vinegar, and sesame oil. The fish skin is crisp and flavorful.

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