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Shunde Lao (Jingxin Store)

粤菜 · ⭐ 4.4

Unit A32, Ground Floor, Jingcheng Garden Comprehensive Building, Huiyan Road

Dishes

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  Braised Goose in Spiced Sauce

  A dish featuring a whole goose braised in a rich, spiced sauce made with aromatic herbs and seasonings.
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  Daliang Double Skin Milk

  Dongjiang Double-Yolk Milk Pudding is a dessert made primarily from egg whites and whole milk. Milk is heated, cooled, then mixed with egg whites, filtered, and steamed in small bowls. A thin egg membrane forms on top, with a smooth, delicate texture and rich milk aroma.
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  Braised Milk with Crispy Skin

  Dalong Fried Milk is a dessert made primarily with milk and starch. First, mix milk with starch and sugar evenly, then cook until thickened and refrigerate until set. Then cut into cubes, coat with crispy batter, and deep-fry in hot oil until golden and crunchy.
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  Hakka Stuffed Tofu

  客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
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  Steamed Spare Ribs with Chencun Rice Noodles

  Spare ribs and Chencun rice noodles are steamed together, resulting in tender, flavorful ribs and smooth, sauce-absorbing noodles.
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  Stir-Fried Three-Inch Mustard Greens

  A dish made by quickly stir-frying fresh mustard greens, known for its tender texture and mild flavor.
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  Steamed Chicken with Ginger and Scallion

  A Cantonese cold dish made by boiling a whole chicken, then chilling and slicing it. Served with ginger and scallion sauce for a fresh, savory taste.
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  Clam Pot-Braised Fish

  A dish featuring fresh clam fish simmered in a clay pot with ginger, scallions, and garlic, resulting in tender, flavorful meat and rich broth.
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  Shunde Stir-Fry King

  Shunde Stir-Fry King is a traditional dish from Shunde, Guangdong Province, mainly made with ingredients such as squid, dried shrimp, garlic chives flowers, and dried silver fish. The ingredients are cleaned and stir-fried to fully blend their flavors, creating a unique fresh and aromatic taste.
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  Shunde Fish Skin Salad

  Shunde fish skin salad is a Cantonese cold dish made with fresh fish skin, blanched or boiled, then mixed with garlic, coriander, chili oil, soy sauce, and vinegar for a crisp texture.
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  Steamed Shrimp with Fish Pond Crab

  A Cantonese seafood dish featuring fresh shrimp steamed with ginger and scallions, highlighting the natural sweetness of the crustaceans.

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