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Huishi Ju · Shunde Cuisine Banquet · Shunde Fish Sashimi

Cantonese cuisine · ⭐ 4.3

Room 101, No. 123-5, Huangyuan Road

Dishes

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  Sizzling Oyster Omelette

  Sizzling Oyster Omelette is a Teochew-style iron plate dish. Main ingredients include fresh small oysters, sweet potato starch, eggs, and chopped scallions. The oysters are mixed with a sweet potato starch batter, poured onto a hot iron plate or skillet to set, then coated with egg liquid and pan-fried until both sides are golden and crispy. The dish features a crispy exterior and tender, juicy oysters inside.
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  Crispy Roast Chicken

  A signature crispy roast chicken made with tender meat and golden, crunchy skin.
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  Mixed Salmon Salad

  A cold dish featuring fresh salmon mixed with vegetables and a savory dressing, offering a refreshing and flavorful experience.
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  Clear Soup Lamb Hot Pot

  A hot pot dish featuring tender lamb simmered in a clear broth made from bones and herbs, served with vegetables and noodles.
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  Braised Chicken

  Roast chicken is a traditional Chinese dish with chicken as the main ingredient. During preparation, the chicken is marinated and then roasted until the skin turns golden and crispy while the meat remains tender and juicy. The cooking process emphasizes precise control of heat to ensure the best texture and flavor of the chicken.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  Shiqi Rice Wine Stir-fried Silk Chicken

  Shiqi Rice Wine Stir-fried Silk Chicken is a specialty dish from Zhongshan, Guangdong. Main ingredients include boneless chicken (cut into fine shreds), Shiqi rice wine, ginger, scallions, and garlic. The chicken shreds are first marinated with rice wine, light soy sauce, and starch. In a hot wok with oil, ginger and garlic are stir-fried until fragrant, then the chicken shreds are added and quickly stir-fried until they change color. Shiqi rice wine is poured along the edge of the wok to enhance aroma, followed by scallions and other ingredients, stir-fried evenly before serving. The dish features tender, smooth chicken shreds with the distinctive mellow fragrance of rice wine.
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  Bamboo Pole Rice Noodles

  Bamboo pole rice noodles are a traditional Cantonese snack made by rolling rice sheets around fillings like bean sprouts and meat, then slicing and serving. The name comes from the bamboo pole used to support the steamed rice sheets.
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  Crispy Fried Nine-Gut Fish

  A Cantonese dish featuring nine-gut fish coated in batter and deep-fried until golden and crispy, offering a delicate balance of crunch and tenderness.
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  Longevity Vinegar Soup (Stinky Gas Vinegar)

  A sour soup made by simmering pork bones and chicken frames in vinegar, known for its strong aroma and digestive benefits.
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  Intangible Cultural Heritage Glass-Skin Squab

  Intangible Cultural Heritage Glass-Skin Squab is a classic Cantonese dish, featuring high-quality squab aged about 20-25 days. The key process involves marinating, coating with a special glaze (often maltose syrup), air-drying, and deep-frying. The high-temperature frying creates a crystal-clear, glass-like crispy skin while keeping the meat tender and juicy. The finished dish has a bright red hue and a crisp skin with succulent meat.
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  Shunde Big Fish Plate

  A Cantonese dish featuring fresh grass carp stewed with vegetables in a secret sauce, known for its tender fish and rich flavor.
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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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  Pressure Cooker Zhanjiang Oysters

  Fresh Zhanjiang oysters are cooked in a pressure cooker with garlic, ginger, and soy sauce until tender and flavorful.

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