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根哥美食·顺德菜(福永店)

Cantonese cuisine · ⭐ 4.6

Building B1, Zhimei Huizhi Industrial Park, Fuzhou Avenue

Dishes

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  Stewed Chicken with Mushrooms

  A dish made by stewing chicken with mushrooms and vegetables, resulting in a savory and tender texture.
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  Nostalgic Malagao

  A traditional Chinese sweet dessert made from glutinous rice flour, sticky rice flour, and sugar, steamed after fermentation for a soft and sweet taste with a subtle rice aroma.
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  Genge Curry Chicken Tower

  Whole chicken marinated in curry sauce, stacked into a tower shape and fried or baked until crispy outside and tender inside. Rich curry aroma and juicy, flavorful meat.
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  Gen Ge Zhuang Qi Burned Chicken

  A specialty dish made by slow-cooking a whole chicken with a secret sauce and spices, resulting in tender, flavorful meat.
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  Pan-fried Intestines

  A Chinese dish made by pan-frying cleaned pork intestines with aromatics like ginger, garlic, and scallions, resulting in a savory and tender texture.
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  Honey-glazed Spare Ribs

  Honey-glazed spare ribs is a dish made with pork ribs, blanched to remove odor, then simmered or braised with honey, soy sauce, sugar, and cooking wine to infuse flavor and coat the ribs in a rich honey glaze. Cooking requires careful heat control for tender, juicy ribs with a glossy red finish.
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  Golden Award Sweet and Sour Pork

  A classic Cantonese dish featuring crispy fried pork belly glazed with a sweet and sour sauce, often served with pineapple and vegetables.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.
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  Shunde Fried Milk

  Steamed milk pudding is a traditional Cantonese dessert made with fresh milk as the main ingredient, mixed with sugar and starch, then refrigerated until it solidifies. It is then cut into pieces, coated in a crispy batter, and deep-fried in hot oil until golden and crunchy.
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  Pan-fried Fish Cake

  Fresh fish meat is minced and seasoned, shaped into patties, then pan-fried until golden brown for a crispy exterior and tender interior.
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  Shunde Fish Soup with Fillet

  A traditional Cantonese dish from Shunde, made by slow-cooking fish fillets in pork bone broth, enriched with egg foam and ginger for a rich, savory flavor.
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  Eel Rice

  Eel rice is a Chinese dish made by stir-frying eels and serving them over steamed rice, resulting in a savory and aromatic meal.

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