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Qing Hui Xiao Yuan · Shunde Fish Fresh (Fuer Er Building Branch)

粤菜 · ⭐ 4.3

L3, Podium Building, Women and Children's Building, No. 78, Jingtian Road (directly above the Children's Exploration Center)

Dishes

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  Fengcheng Four-Cup Chicken

  Fengcheng Four-Cup Chicken is a Chinese dish made with chicken, rice wine, soy sauce, sugar, and ginger, resulting in tender meat and rich, savory sauce.
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  Signature Lucky Chicken Salad

  A refreshing cold dish featuring tender chicken, cucumber, and herbs tossed in a special sauce.
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  Osmanthus Garlic Spareribs

  Pork ribs marinated with garlic, osmanthus paste, and seasonings, then steamed and pan-fried or deep-fried until crispy outside and tender inside. Features a harmonious blend of garlic and osmanthus fragrance, with a balanced sweet-salty taste.
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  Oil渣 Stir-fried Bok Choy

  A classic Chinese home-style dish made by stir-frying pork cracklings with fresh bok choy, resulting in a savory and crunchy texture.
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  Sea Emperor Pickled Cabbage Fried Rice

  Sea Emperor Pickled Cabbage Fried Rice is made with rice, shrimp, squid, clams, and pickled cabbage stir-fried together. It features a savory-sour flavor profile with rich seafood aroma.
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  Golden Award Signature Shunde Steamed Chicken

  Selected free-range three-yellow chicken is slowly simmered in a secret braising sauce, then drained and served with a specially blended sauce. The meat is tender, juicy, and melts in the mouth, with a delicate balance of savory and slightly sweet flavors.
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  Shunde Three Delicacies Fish Soup

  A traditional Cantonese dish from Shunde, made with fresh fish, shrimp, and pork, slowly simmered into a clear, savory soup.
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  Shunde-style Boneless Fish Fillet Stir-fry

  Fresh boneless fish fillets stir-fried quickly with vegetables and seasonings, resulting in a tender, flavorful dish.
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  Shunde功夫 Luo Goose

  A signature dish from Shunde, Guangdong, featuring tender goose meat slow-cooked with soy sauce, ginger, garlic, and sugar to create a rich, savory flavor.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.
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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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  Shunde Stir-Fried Boneless Fish Slices

  Fresh fish fillets are deboned, sliced thinly, and quickly stir-fried. Main ingredients include fish slices, ginger threads, and scallions, stir-fried rapidly with hot oil to maintain tender and crisp texture with a fresh flavor.
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  Shunde Crispy Roast Goose

  A traditional Cantonese dish made with seasoned goose, roasted until the skin is crispy and the meat tender.
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  Shunde Tofu Stew

  A Cantonese home-style dish featuring soft tofu stewed with minced pork, mushrooms, and greens in a savory sauce.
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  Abalone Sauce Handcrafted Tofu Stew

  High-quality handmade tofu is slowly stewed in abalone sauce, resulting in rich and savory broth. Main ingredients are tofu and abalone sauce, prepared using a stewing method, with soft texture and fragrant aroma.

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