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Da Rongshu Xia Shunde Cuisine (Kaidi Yunshang Store)

Cantonese cuisine · ⭐ 4.2

L405, CapitaLand Plaza, 890 Yuncheng West Road

Dishes

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  Clear Soup with Mulberry Shoots

  A healthy dish featuring fresh mulberry shoots simmered in clear broth, offering a light and refreshing taste.
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  Ancient-Style Fruit Sweet and Sour Pork

  Pork tenderloin marinated and deep-fried, then stir-fried with pineapple, bell peppers, and sweet-and-sour sauce for a crispy texture and fruity tang.
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  Salted Egg Yolk Stir-fried Shrimp

  A Chinese dish featuring fresh shrimp stir-fried with salty egg yolk, creating a rich and savory flavor.
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  Jun'an Cuttlefish Cake

  Jun'an Cuttlefish Cake is a local specialty from Shunde, Guangdong, made with fresh cuttlefish, pork fat, and starch, pounded by hand and pan-fried until crispy outside and tender inside.
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  Crispy Milk

  A Cantonese delicacy made by frying a milk-based custard until crispy outside and tender inside.
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  Mixed Mushrooms Steamed with Fish Cake

  Mixed fresh mushrooms and fish cake are steamed together. The fish cake, made from fish paste, has a smooth texture, while the mushrooms add natural umami. The broth is light and fresh, highlighting the original flavors of the ingredients.
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  Seafood Tofu

  Sea Emperor Tofu is a dish made with soft tofu and seafood like shrimp, squid, and crab sticks. After blanching to remove odor, the tofu is stir-fried or stewed with seafood, seasoned with broth or water, then reduced to infuse the tofu with seafood flavor.
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  Red Bean Double-Layer Milk Pudding

  Red bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
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  Cantonese腊味 Baozi Rice Pot

  Old Guangdong腊味煲仔饭 features fragrant rice topped with cured sausages and meats, steamed in a clay pot with greens. The rice absorbs the rich flavors and oils, forming a crispy bottom layer called 'guoba'.
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  Crispy Stuffed Lotus Root with Pork

  A Cantonese dish featuring lotus root slices stuffed with seasoned pork, then pan-fried to a crispy finish.
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  Shunde Mixed Fish Skin

  Shunde mixed fish skin is a cold dish made from fresh fish skin, blanched, sliced, and mixed with garlic, scallions, chili oil, soy sauce, vinegar, and sesame oil. The fish skin is crisp and flavorful.
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  Shunde Bean-Flavored Duck Stew

  A traditional Cantonese dish featuring whole duck braised with fermented black beans, garlic, and ginger until tender and flavorful.

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