E Lai Shun · Shunde Flame Drunk Goose (Pingzhou Branch)
Cantonese cuisine · ⭐ 4.0
Shops on the east side of Mingde Road, Guicheng Subdistrict
Dragon Mate tips
If you are traveling in China to visit Fo Shan, this restaurant is worth a stop for great food. This restaurant is located at Shops on the east side of Mingde Road, Guicheng Subdistrict. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Winter Melon, Tofu Skin, Baby bok choy.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Fo Shan
- Category: Cantonese cuisine
- Rating: 4.0
- Address: Shops on the east side of Mingde Road, Guicheng Subdistrict
- Popular dishes: Winter Melon, Tofu Skin, Baby bok choy, Signature Fried Tofu Skin, Braised Pork Ribs with Preserved Meats in Clay Pot Rice
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Dishes
Winter MelonWinter melon is a refreshing vegetable dish with winter melon as the main ingredient. To prepare it, peel and cut the winter melon into pieces, which can be stewed with meat or seafood, stir-fried, or made into a soup. During cooking, the original flavor of the winter melon is preserved, showcasing its unique sweetness and tenderness.
Tofu SkinTofu skin, also known as百叶 or bean curd sheet, is a soy-based product made primarily from yellow beans. It has a pale yellow color, a delicate texture, and is as thin as paper. It can be prepared by mixing cold, stir-frying, or used as an ingredient. Commonly paired with vegetables, meat, or seafood in cooking to enhance texture and flavor.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Signature Fried Tofu SkinCrispy fried tofu skin served with a special sauce or chili powder, offering a rich and savory flavor.
Braised Pork Ribs with Preserved Meats in Clay Pot RiceRibs and preserved meat clay pot rice is made with rice base, seasoned ribs, and preserved sausages and pork, slowly stewed in a clay pot. The rice absorbs the rich flavors of the preserved meats, forming a crispy bottom layer called 'guoba'.
Flame-Infused GooseFlame-soaked goose is a dish made with goose meat marinated in yellow wine, soy sauce, ginger slices, and green onions, then stir-fried over high heat until flavorful. Alcohol is ignited during cooking to create a flame effect, enhancing aroma and visual appeal.
Sweet Potato NoodlesSweet potato noodles are made from sweet potato starch and usually appear transparent or semi-transparent. The basic preparation method involves mixing sweet potato starch and water in proportion, stirring well, then pouring the mixture through a sieve into boiling water to cook, finally removing it, rinsing with cold water, and draining.
Taro DishA Chinese dish made from taro, typically steamed or fried and sweetened with sugar, milk, or coconut milk, offering a soft and sweet flavor.
Goose OffalGoose offal refers to the internal organs of a goose, including liver, gizzard, and intestines. After cleaning, it is marinated with wine, ginger slices, and then stir-fried or stewed.
Foie GrasFoie gras is a delicacy made primarily from rich and tender goose liver, carefully prepared through meticulous cooking techniques. Its preparation typically includes steps such as marinating and poaching to preserve the liver's delicate texture.
Goose BloodGoose blood is a dish made from fresh goose blood, seasoned with ginger, garlic, and chili, known for its smooth texture and savory flavor.