Yue Shun Shunde Cuisine Fish Sashimi
Cantonese cuisine · ⭐ 3.4
No. 1 Fushan Road
Dragon Mate tips
If you are traveling in China to visit Guangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 1 Fushan Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Braised Goose, White-Cut Chicken, Boiled Shrimp.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: Cantonese cuisine
- Rating: 3.4
- Address: No. 1 Fushan Road
- Popular dishes: Braised Goose, White-Cut Chicken, Boiled Shrimp, Bitter Melon and Pork Rib Soup, Sauce-Braised Intestine
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Dishes
Braised GooseA traditional Cantonese dish featuring tender goose meat braised in a savory sauce of soy sauce, sugar, ginger, and scallions.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Boiled ShrimpSteamed shrimp is a dish primarily made with fresh shrimp, prepared simply by blanching in boiling water to preserve the natural flavor of the shrimp meat, which is then enjoyed with minimal seasoning. The shrimp meat is tender and refreshing.
Bitter Melon and Pork Rib SoupA soup made with bitter melon and pork ribs, known for its refreshing taste and health benefits.
Sauce-Braised IntestineA Sichuan dish made by stir-frying pig intestines with fermented bean paste and spices, resulting in a rich, spicy flavor.
Shunde Lotus CakeA traditional Cantonese dish from Shunde, made by wrapping minced pork in fresh lotus root slices, then frying until crispy.
Shunde Fish SkinA traditional Cantonese dish made from fresh carp skin, served chilled with garlic, chili, and scallions for a crisp and savory taste.
Fish-Flavored Eggplant StewFish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.
Sea BassSea bass is a common freshwater or saltwater fish used in cooking. It can be steamed, braised, pan-fried, or stewed after cleaning, with ginger, scallions, and soy sauce to preserve its tender texture.