Yue Liu Shun • Shunde Cuisine (Yangji Store)
粤菜 · ⭐ 4.4
Shop 220, 2nd Floor, Building F3, R&F Dongshan Xintiandi Garden, Xintiandi Street, Yangji Village
Dishes
Braised SquabSquab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
Spicy ClamsFresh clams stir-fried with garlic, chili, and green onions for a savory, slightly spicy appetizer.
Signature Golden Sand ChickenA specialty dish featuring tender chicken marinated in secret sauce, deep-fried to golden crispness and coated with a rich, savory egg yolk-based sauce.
Spicy Sichuan Pepper Steamed Sea BassFresh sea bass steamed with Sichuan pepper and ginger, highlighting the numbing aroma of the pepper and the tender fish meat.
Steamed Sea Bass with Special FlavorFresh sea bass steamed with ginger, scallions, and a touch of cooking wine for a delicate, savory flavor.
Yue Sixun First ChickenA classic Cantonese roasted chicken dish made with premium three-yellow chicken, marinated, air-dried, and roasted to crispy skin and tender meat, often served with a secret sauce.
Copper Plate Steamed ChickenA dish of whole chicken steamed in a copper plate with ginger, scallions, and cooking wine, resulting in tender and flavorful meat.
Candied Tangerine Roast GooseChenpi roast goose is a dish made from a whole goose marinated with tangerine peel, soy sauce, sugar, and cooking wine, then roasted until the skin is golden and crispy while the meat remains tender and juicy. The tangerine peel adds a unique aroma and a slightly bitter, sweet aftertaste.
Shunde Fish Fillet SoupShunde Fish Fillet Soup is a traditional dish from Shunde, Guangdong, made primarily with grass carp. The fish is skinned and deboned, then the flesh is sliced into threads and combined with ingredients such as loofah strips and wood ear mushroom threads, all simmered in premium broth. The soup has a pure white color, a delicate texture, and an aromatic fish flavor.
Shunde Braised PigeonShunde Braised Pigeon is a classic Cantonese dish made with tender young pigeons, typically around 20-25 days old. The pigeons are first simmered in a secret master stock to absorb flavor, then air-dried or fried to achieve a crispy skin. Finally, they are braised in a sauce made from light soy sauce, dark soy sauce, rock sugar, and spices until the sauce reduces. The dish features a glossy red-brown color, tender and juicy meat, crispy skin, and a rich savory aroma.
Malaysian Black Barbecue PorkMalaysian Black Barbecue Pork is a sweet and savory pork dish made by marinating pork shoulder in a special sauce and grilling it until tender and glossy.