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Shunde Fresh Flavor Pig Offal King (Huadu Branch)

Cantonese cuisine · ⭐ 3.3

No. 3, Wu Xiang, South of Tangchang Factory, Fenghuang South Road

Dishes

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  Orleans Grilled Chicken

  Orleans roasted chicken is a dish primarily made with chicken, marinated with Orleans seasoning and then roasted. It features a golden, crispy skin and tender, juicy meat with a distinctive Orleans flavor.
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  Sea Moss Dumplings

  Sea moss dumplings are made with sea moss and minced pork, shaped into flat dumplings and steamed or boiled. They have a smooth texture and a fresh seaweed aroma with a light, savory taste.
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  Stir-fried Oil-mustard Greens

  Stir-fried oil lettuce is a home-style vegetarian dish primarily made with fresh oil lettuce. After washing and cutting the lettuce into segments, it is quickly stir-fried in hot oil and seasoned with an appropriate amount of salt to maintain the vegetable's crisp and tender texture.
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  Steamed Sea Fish

  A dish made by steaming fresh sea fish with ginger and scallions, preserving its natural flavor and nutrition.
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  Stir-Fried Beef Rice Noodles

  Chao Niu He is a Chinese stir-fry dish made primarily with rice noodles and beef, accompanied by辅料 such as bean sprouts and green onions. The rice noodles are cut into segments and quickly stir-fried together with marinated beef slices, then seasoned with soy sauce and oyster sauce to allow the ingredients to blend fully, resulting in a smooth, tender, and refreshing texture.
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  Stir-Fried Rice Noodles

  Stir-fried rice noodles is a dish primarily made with rice noodles. First, the rice noodles are cooked to about 80% doneness, then drained and dried. Next, vegetables, meat, or seafood ingredients are stir-fried in a hot oil pan, followed by adding the rice noodles and seasonings such as soy sauce and salt. The mixture is quickly stir-fried until the noodles and ingredients are fully blended, resulting in an appealing color and aroma.
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  Stir-fried Snails

  A dish made by stir-frying fresh snails with garlic, ginger, and chili for a savory, slightly spicy flavor.
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  Pork Offal Congee

  A savory rice porridge made with pork offal such as liver, lungs, and kidneys, commonly enjoyed as a breakfast dish in Cantonese cuisine.
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  Rice Soup Base

  Rice broth is a thin porridge made primarily from rice and water, commonly used as a base for hot pot. Ingredients are simmered in the hot broth, infusing their freshness into the rice, creating a unique flavor.
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  Scallion Stir-Fried Beef

  Scallion stir-fried beef is a Chinese dish featuring beef and scallions. Beef slices are marinated and quickly stir-fried with scallion segments, resulting in tender beef and crispy scallions with rich flavors.
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  Garlic Choy Sum

  Garlic Choy Sum is a home-style dish made with fresh choy sum and a generous amount of garlic. The main method involves washing and cutting the choy sum into sections, and peeling and slicing or mincing the garlic. Heat oil in a wok, first stir-fry the garlic slices until golden and fragrant, then add the choy sum and quickly stir-fry. A small amount of salt or oyster sauce may be added for seasoning. The dish is ready when the choy sum turns tender and bright green. It highlights the rich aroma of garlic and the fresh, crisp sweetness of choy sum, and is simple and quick to prepare.
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  Grilled Squid on Iron Plate

  Sizzling squid is made with fresh squid as the main ingredient, paired with vegetables such as onions and green peppers, and quickly cooked over a hot iron plate. The squid is tender, the vegetables are crisp, and the dish has an appealing color.

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