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Fengcheng Tangchu · Shun Duk Cai

Cantonese cuisine · ⭐ 4.2

No. A1, Yard No. 16, Nanmofang Road, Unit 110-3

Dishes

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  Aunt's Braised Pig Trotters

  Aunt's stewed pig trotters, featuring pig trotters as the main ingredient, blanched and then simmered with scallions, ginger, garlic, soy sauce, cooking wine, and rock sugar until tender and flavorful.
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  Home-style Preserved Vegetable Braised Goose

  Home-style Mei Cai Roast Goose is a dish featuring roast goose paired with fermented mustard greens. The goose is whole, marinated, air-dried, and roasted, while the Mei Cai is soaked and blanched to remove salt before being stewed together, allowing the goose to absorb the greens' aroma and the greens to take on the goose's richness.
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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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  Signature Sandalwood Pork Ribs

  Signature incense ribs made from pork spare ribs, marinated, deep-fried to crispy perfection, then slow-cooked in a secret sauce for tender, juicy meat with rich aroma.
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  Assorted Roasted Meats Platter

  A selection of roasted meats including roast goose, char siu, roast pork, and white-cut chicken, marinated and oven-roasted to achieve a crispy skin and tender, juicy interior.
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  Corn Carrot Potato Tomato Bone Pot

  Corn, carrot, potato, and tomato stew with pork spine is a dish made by simmering pork spine with corn, carrots, potatoes, and tomatoes. Ingredients are cut into pieces and cooked together in water over low heat until the broth is rich and the ingredients are tender and flavorful.
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  Corn and Pork Rib Soup

  Corn and pork spine soup uses pork spine and corn as main ingredients. After blanching the spine, it's cooked with corn in water until tender, resulting in a clear broth with a delicious flavor.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  美女杨枝甘露

  美女杨枝甘露是一款经典的港式甜品，以新鲜芒果、西柚果肉、西米和椰浆为主要食材。制作时将芒果打成细腻果泥，与椰浆、淡奶混合成香甜基底，再加入煮至透明Q弹的西米和酸甜爆汁的西柚果粒。成品色泽金黄明亮，口感层次丰富，既有芒果的浓郁香甜与椰浆的丝滑，又有西柚的微酸清爽和西米的软糯弹牙，冰凉沁心，是夏季消暑的绝佳选择。
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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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  Steamed Boneless Grass Carp

  Steamed boneless grass carp is a dish featuring grass carp as the main ingredient. The fish is deboned, cut into pieces, marinated with ginger slices and scallions, then steamed over high heat. This method preserves the tender texture of the fish, enhanced with a touch of soy sauce and sesame oil.
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  Braised Beef Shank with Radish

  Radish stew with beef brisket is a slow-cooked dish using beef brisket and white radish. After blanching the beef to remove odor, it's simmered with ginger slices and green onions in water and seasonings until tender, then white radish chunks are added and cooked until flavorful and the broth thickens.
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  Shunde Signature Roast Goose

  Famous Shunde roast goose uses premium goose meat, processed through marinating, inflation, and oven roasting. The skin turns golden-red from high-heat roasting, while the meat remains tender and juicy with rich flavor.

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