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Shunde Lao (Meicun Branch)

Cantonese cuisine · ⭐ 4.3

Shangmeilin Life Center

Dishes

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  Three-color Steamed Boneless Fish

  A dish featuring fresh fish meat steamed with red pepper, green pepper, and carrot for a colorful, tender, and nutritious meal.
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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Cumin Lamb Ribs

  Cumin lamb chops are made from lamb ribs, marinated and then pan-fried or grilled. Common marinade ingredients include cumin powder, salt, cooking wine, and garlic. The unique aroma of cumin enhances the flavor, resulting in a crispy exterior and tender interior with rich cumin fragrance.
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  Hakka Stuffed Tofu

  客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
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  Pork Rib with Chencun Rice Noodles

  A Cantonese dish featuring tender pork ribs and smooth rice noodles, simmered in a savory sauce for rich flavor.
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  Roast Goose

  Roast goose is a dish made from a whole goose, marinated, inflated, and roasted in an open flame. Fresh, high-quality goose is seasoned with various spices and grilled over fire to achieve a crispy skin and tender, juicy meat.
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  Shagiang-Braised Clam Fish

  A Cantonese dish featuring fresh clam fish braised with sand ginger, garlic, and ginger slices, resulting in a tender texture and aromatic flavor.
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  Fried Spare Ribs

  Fried ribs is a dish primarily made with pork ribs. After washing, the ribs are marinated with seasonings, then coated with starch or flour before being deep-fried in hot oil until golden and crispy. The finished dish has a crunchy exterior and juicy interior.
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  Pork Lard Crumbs Stir-fried with Chinese Cabbage

  A classic Chinese home-style dish featuring crispy pork lard crumbs stir-fried with fresh Chinese cabbage for a savory, aromatic flavor.
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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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  Shunde Four Delights Platter

  A traditional Guangdong Shunde dish featuring four cold dishes: white-cut chicken, char siu, braised goose, and soy-glazed beef, each prepared using steaming, boiling, or braising methods for a rich, balanced flavor.
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  Fish Soup with Seasonal Vegetables

  Fish soup with seasonal vegetables is made by simmering fish bones or heads to create a rich broth, then adding fresh vegetables like cabbage, carrots, and tofu. The slow-cooked soup becomes flavorful, with vegetables absorbing the fish essence and becoming tender.
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  Stir-fried Scallop with Vermicelli in Two Flavors

  A dish featuring fresh scallops and vermicelli, steamed in layers to create a rich, savory flavor profile.

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