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Shunde True Taste • Steamed Rice Bowl · Stew Pot · Raw Fish (Tiyu Xi Henglu Branch)

Cantonese cuisine · ⭐ 3.7

No. 10 Tiyu Xi Heng Street (Exit H, Tiyu West Road Metro Station)

Dishes

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  Lunjiao Olive Bone

  Lunjiao Olive Bone is a specialty snack made from Guangdong's renowned Lunjiao olives, processed through pickling and braising. Main ingredients include olives and pork bones, slowly simmered to absorb rich flavors, resulting in a savory, slightly chewy texture with a deep braised aroma.
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  Stir-fried Qingyuan Chicken

  Zi Zi Qingyuan Chicken is a Cantonese dish made with Qingyuan chicken, ginger slices, green onions, garlic, and other seasonings, quickly cooked at high heat. The chicken is marinated, then simmered in a hot clay pot until tender and flavorful.
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  Jun'an Fried Fish Cake

  Jun'an fried fish cakes are made primarily from loach meat, which is mixed, seasoned, and pressed into cakes before being pan-fried. The surface turns golden brown, with a crispy exterior and tender interior, offering a fresh and aromatic fish flavor.
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  Braised Milk with Crispy Skin

  Dalong Fried Milk is a dessert made primarily with milk and starch. First, mix milk with starch and sugar evenly, then cook until thickened and refrigerate until set. Then cut into cubes, coat with crispy batter, and deep-fry in hot oil until golden and crunchy.
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  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.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  True Flavor Fish Skin

  A dish made from fish skin, seasoned with ginger, garlic, chili, and other ingredients for a refreshing and flavorful bite.
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  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.
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  Chencun Rice Noodles

  Chencun rice noodles are a traditional Guangdong snack made from high-quality rice, steamed into thin sheets and served with stir-fried meats or in soup.
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  Shunde Big Fish Plate

  A Cantonese dish featuring fresh grass carp stewed with vegetables in a secret sauce, known for its tender fish and rich 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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  Braised Tofu with Herbal Broth

  养生豆腐 with abalone sauce is made from soft tofu, abalone sauce, mushrooms, and carrots. Tofu is blanched and stewed with the sauce and ingredients to absorb rich flavors.
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  Turtle Jelly

  Turtle jelly is a traditional Chinese dessert made primarily from turtle shell and coptis root, supplemented with traditional Chinese medicinal herbs such as licorice, honeysuckle, and dandelion. After boiling the herbs to extract their essence, sugar is added and the mixture is cooled to form a gel-like consistency. The finished product is dark brown or black in color, with a soft and flexible texture and a slightly bitter taste that transitions into sweetness.

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