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Yong Fa Shunde Seafood BBQ (Fudi Huoli Cheng Branch)

Cantonese cuisine · ⭐ 4.2

No. 2229, Hunan Road

Dishes

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  Double Skin Milk Custard

  Double-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
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  Steamed Fresh Pork Ribs

  Steamed fresh pork ribs is a dish using fresh pork ribs as the main ingredient, marinated and steamed over water in a steamer. No extra broth is added, relying on steam to keep the ribs tender.
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  Signature Old Street Beef Offal Hot Pot

  A flavorful hot pot featuring beef offal such as tripe, intestines, and lungs, slow-cooked in a secret sauce for rich, savory taste.
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  Mixed Seafood in Sauce

  Laozhi Xiaohai Xian is a cold dish primarily made with fresh seafood, commonly including ingredients such as shrimp, clams, squid, and scallops, combined with vegetables like cucumber and carrot. It is marinated in a prepared sauce. To prepare, the seafood is either blanched or served raw, mixed with sliced accompaniments, and then tossed with seasonings such as soy sauce, vinegar, garlic, chili, and sesame oil.
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  Roast Duck and Barbecue Pork Combo

  A classic Cantonese dish featuring roast duck and barbecued pork, both marinated and roasted to perfection for a rich, savory flavor.
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  Poached Lobster Fish Slices in Porridge Water

  Fresh lobster fish slices are gently poached in a special porridge broth, preserving their tender and delicate flavor.
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  Beef in Rice Soup Pot

  A hearty dish of tender beef slices simmered in rice soup, served with vegetables and accompaniments for a comforting, nutritious meal.
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  Pork Offal Porridge Pot

  A traditional Cantonese dish featuring pork offal simmered in rice porridge, resulting in a rich, savory broth and tender organ meats.
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  Classic Cantonese Claypot Rice with Preserved Meats

  Classic腊味煲仔饭 is a traditional dish made primarily with腊肠 and fragrant rice. The preparation involves cooking the fragrant rice to about 70-80% doneness, then adding sliced腊肠 to continue stewing. Finally,适量 of soy sauce is added for seasoning, mixed well, and it's ready to enjoy.
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  Green Water Ghost Pistachio Paste

  A creative dish made from blended pistachios, green pea puree, and cream, offering a smooth texture and fresh color. It's seasoned delicately for a balanced savory taste.
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  Sour Ginger Stir-fried Chicken Gizzard

  A dish made by stir-frying chicken gizzards with sour ginger and vegetables, resulting in a crisp and tangy flavor.
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  Shunde Cold Chicken

  A classic Cantonese cold dish made with tender poached chicken served chilled and dressed with a savory sauce.
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  Shunde Crispy Roast Chicken

  Shunde Crispy Roast Chicken is a Cantonese dish made with chicken marinated and deep-fried until the skin becomes crispy. It features a crisp exterior and tender meat.
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  Fresh Milk Jelly

  A dessert made from fresh milk, sugar, and gelatin, chilled to form a smooth, creamy jelly. Popular as a light post-meal treat or afternoon snack.
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  Yellow Pepper Sauce Mixed Steamed Chen Village Noodles

  Yellow Pepper Sauce Mixed Steamed Chen Village Noodles is a dish made with Chen Village noodles, mixed with various vegetables and meat, and steamed with yellow pepper sauce. Main ingredients include Chen Village noodles, chicken, carrots, green peppers, and wood ear mushrooms, with a fresh and slightly spicy taste.

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