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Shunde Big Store (Baoti Branch)

Cantonese cuisine · ⭐ 4.3

Room 1413, 1st Floor, Building B1, Yujing Bay, No. 5, Yulin Road

Dishes

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  Traditional Lychee-wood Roast Chicken

  Traditional Lychee-wood Roast Chicken uses free-range chicken roasted slowly over lychee wood, resulting in crispy skin and tender, fragrant meat with a subtle smoky aroma.
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  Stir-Fried Intestine Pot

  A Cantonese dish featuring pork intestines stir-fried with vegetables in a clay pot, delivering rich aroma and tender texture.
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  Black Pepper Beef Cubes with Stir-fry Style

  A Cantonese dish featuring tender beef cubes stir-fried with black pepper, onions, and peppers in a clay pot for intense aroma and flavor.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Steam Fish

  Steamed fish is a dish made with fresh fish such as grass carp, sea bass, or crucian carp. The cleaned fish is steamed in a bamboo steamer with ginger slices, green onions, and cooking wine to remove fishy odor and enhance aroma. Some recipes add vegetables like bean sprouts or mushrooms on the fish, allowing them to absorb the fish flavor during steaming for a unique taste.
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  Steam Chicken

  Steam chicken is a dish made primarily from chicken, combined with various medicinal herbs and seasonings and steamed. The chicken is carefully selected and prepared, then cooked together with the herbs in a steamer using high-temperature steam. This method preserves the tender texture and nutritional value of the chicken.
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  Salt and Pepper Shrimp

  Salt and pepper shrimp is a dish primarily made with fresh shrimp. The shrimp are cleaned, then blanched or fried until cooked, before being stir-fried with salt and pepper (a mixture of Sichuan peppercorns and salt) to evenly coat the shrimp with the flavorful seasoning. Garlic and ginger are typically added during cooking to enhance aroma.
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  Garlic Pork Ribs

  Garlic pork ribs is a dish made with pork ribs as the main ingredient, marinated with minced garlic, soy sauce, cooking wine, sugar, and other seasonings, then cooked by pan-frying, deep-frying, or grilling. The primary ingredients are pork ribs and garlic, and the preparation emphasizes the fusion of garlic aroma and meat flavor.
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  Yangshan Fan Chicken

  Yangshan fan chicken is a dish made from a whole chicken with various seasonings and ingredients. After marinating, the chicken is skewered and grilled over charcoal, resulting in a slightly charred exterior and tender interior. It's commonly served with garlic, chili, and cilantro for enhanced flavor.
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  Yangshan Chicken in Winter Melon Bowl

  A Cantonese delicacy featuring chicken stewed in a hollowed winter melon, offering a light and savory taste.
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  Shunde Flame-Infused Goose

  A signature dish from Shunde, Guangdong, featuring tender goose meat simmered in yellow wine and spices, then flamed with liquor for a fragrant finish.
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  Shunde Fried Milk

  Steamed milk pudding is a traditional Cantonese dessert made with fresh milk as the main ingredient, mixed with sugar and starch, then refrigerated until it solidifies. It is then cut into pieces, coated in a crispy batter, and deep-fried in hot oil until golden and crunchy.
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  Fish Skin in Prosperous Sauce

  Feng Sheng Shui Qi Lao Yu Pi is a cold dish featuring fish skin as the main ingredient. After processing, the fish skin is blanched or boiled, then mixed with scallions, ginger, cilantro, and seasoned sauce for a refreshing bite.

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