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Darenshu Xiannan Cuisine (Nanqu Yongwang Menglecheng Store)

Cantonese cuisine · ⭐ 4.0

North Pan Yu Avenue, AEON Mall, Shop No. 5004-1

Dishes

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  Clear Soup with Mulberry Shoots

  A healthy dish featuring fresh mulberry shoots simmered in clear broth, offering a light and refreshing taste.
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  Six Aunt's Yellow Skin Pork Ribs

  A Cantonese home-style dish featuring pork ribs slow-cooked with yellow skin fruit, garlic, and ginger, resulting in tender, tangy-sweet meat.
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  Classic Pineapple Sweet and Sour Pork

  A classic Cantonese dish featuring crispy pork belly, pineapple, and vegetables in a tangy sweet-and-sour sauce.
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  Salted Egg Yolk Stir-fried Shrimp

  A Chinese dish featuring fresh shrimp stir-fried with salty egg yolk, creating a rich and savory flavor.
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  Stir-Fried Chicken with Black Bean Sauce

  Stir-fried chicken with black bean sauce, ginger, and garlic. A flavorful dish with the unique taste of black beans.
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  Jun'an Cuttlefish Cake

  Jun'an Cuttlefish Cake is a local specialty from Shunde, Guangdong, made with fresh cuttlefish, pork fat, and starch, pounded by hand and pan-fried until crispy outside and tender inside.
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  Crispy Milk

  A Cantonese delicacy made by frying a milk-based custard until crispy outside and tender inside.
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  Red Bean Double-Layer Milk Pudding

  Red bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
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  Cantonese腊味 Baozi Rice Pot

  Old Guangdong腊味煲仔饭 features fragrant rice topped with cured sausages and meats, steamed in a clay pot with greens. The rice absorbs the rich flavors and oils, forming a crispy bottom layer called 'guoba'.
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  Crispy Stuffed Lotus Root with Pork

  A Cantonese dish featuring lotus root slices stuffed with seasoned pork, then pan-fried to a crispy finish.
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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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  Shunde Bean-Flavored Duck Stew

  A traditional Cantonese dish featuring whole duck braised with fermented black beans, garlic, and ginger until tender and flavorful.
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  Braised Tofu with Abalone Sauce and Seafood

  A dish of tender tofu braised in a rich abalone sauce with seafood, known for its savory umami flavor and smooth texture.

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