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Dongyuan Shunde Fish Sashimi · Deep Sea Sushi (Linjiang Avenue Branch)

粤菜 · ⭐ 4.5

Intersection of Linjiang Avenue East (No. 8) and Yuancun Erheng Road

Dishes

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  Deep-Sea Amberjack Sashimi

  Fresh deep-sea amberjack sliced into sashimi, served with wasabi and soy sauce for a delicate, umami-rich experience.
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  Specialty Deep-Sea Fish · Shunde Fish Sashimi

  Fresh deep-sea fish is hand-sliced and served immediately, preserving the natural flavor of the fish. The thin, translucent slices are tender and smooth, paired with a specially crafted sauce for a fresh, natural taste.
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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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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Sandbox Baked Large Fish Head

  Fresh large fish head from reservoir, seasoned with fermented bean paste and spices, then baked to perfection—rich flavor and tender texture.
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  Sea Bass

  Sea bass is a dish made primarily with fresh sea bass. To prepare it, first clean the fish thoroughly, then marinate it with appropriate seasonings. Next, cook the fish using steaming, braising, or pan-frying methods until the flesh is fully cooked and reveals a delicious flavor.
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  Special Stewed Fish

  Fresh fish stewed with ginger, scallions, garlic, and fermented bean paste, resulting in tender meat and rich sauce.
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  Special Stewed Goose

  A flavorful dish made by slow-cooking goose with special sauce and spices until tender and aromatic.
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  Ginger Pork Tripe

  A traditional Chinese dish made by stewing pork tripe with ginger, resulting in a savory and aromatic flavor.
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  Braised Crispy Pigeon

  Braised crispy-skinned squab pigeon is marinated, deep-fried until the skin is crunchy, then braised with soy sauce, sugar, and cooking wine. The dish has a glossy red color, tender meat, and fragrant crispy skin.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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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 Head and Tail Rice Porridge

  A porridge made by slow-cooking fish heads and tails with rice. The broth is milky white, the fish meat tender, rice soft and glutinous, rich in nutrition with a strong fish aroma.

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