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Xun Wei Shunde · Shun Feng Shun Shui · Shunde Cuisine (Lunren Store)

特色菜 · ⭐ 3.8

No. 82, Jizhou Section, Shiliang Road, Jizhou Village Committee, Lunjiao

Dishes

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  Health-Promoting Black Tofu

  Health-preserving black tofu is made from black beans, soaked, ground into pulp, boiled, and coagulated with brine. It has a smooth texture and is rich in plant protein and trace elements. No artificial colors or preservatives are added during production, preserving the natural flavor of the ingredients.
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  Cold-Marinated Fish Skin

  Cold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
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  Doctor's Barbecue Pork

  A fusion dish featuring pork shoulder marinated in a secret sauce, slow-cooked and grilled to perfection—sweet, tender, and smoky.
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  Home Sister's Minced Wild Pork

  A home-style dish made with minced wild pork, stir-fried with garlic and chili for a rich, spicy flavor.
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  Signature Roast Goose

  Our signature roast goose is made from tender goose meat, carefully marinated and then roasted using a special technique. The skin is golden and crispy, while the meat remains tender and juicy, with an irresistible aroma.
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  Fruitwood Roast Goose

  A classic Cantonese roasted dish using premium goose meat, slow-roasted over fruitwood charcoal until crispy skin and tender meat, with a rich aroma and glossy finish.
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  Litchi Wood Roast Goose

  A premium goose roasted slowly over litchi wood in a clay pot, resulting in crispy skin and tender, flavorful meat.
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  Sugar-coated Lunjiao Cake

  Bai Tang Lun Rui Cake is a traditional Cantonese dessert made from glutinous rice flour, sticky rice flour, and white sugar. Mixed with water to form a paste, it's steamed in molds to create a semi-transparent, soft, chewy, and sweet treat.
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  Three-Flavor Fish in Bamboo Basket

  Biji Three-Flavor Fish is a dish made with fresh fish as the main ingredient, combined with tofu and greens, cooked in a bamboo basket. The fish and ingredients are placed in the basket, seasoned and stewed to absorb the flavorful broth.
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  Shunde Traditional Fish Slices

  Fresh carp is sliced and served with ginger, scallions, and crushed peanuts, dressed in a special sauce—delicate, crisp, and true to Cantonese culinary art.
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  Shunde Fish Fillet Soup

  Shunde Fish Fillet Soup is a traditional dish from Shunde, Guangdong, made primarily with grass carp. The fish is skinned and deboned, then the flesh is sliced into threads and combined with ingredients such as loofah strips and wood ear mushroom threads, all simmered in premium broth. The soup has a pure white color, a delicate texture, and an aromatic fish flavor.
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  Shunde Fried Three Treasures

  Shunde Fried Three Treasures is a traditional Guangdong dish made with pork neck, fish balls, and fried bean curd skin. Each ingredient is coated and deep-fried, resulting in a crispy exterior and tender interior with a fragrant aroma. The flavor is savory with a hint of sweetness.
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  Shunde Fish Sashimi

  Shunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.
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  Wind and Water Rise

  A creative dish featuring tender fish fillets with wood ear mushrooms and carrot threads, steamed and glazed for a smooth, fresh taste—symbolizing prosperity and good fortune.

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