Xi Hua Li · Shunde Banquet
粤菜 · ⭐ 3.7
Nos. 1004 and 1006 Kangwang North Road
Dishes
One Fish, Several DishesA creative dish featuring an entire fish prepared in multiple ways—such as steamed fillet, braised head, and pan-fried bones—to highlight different textures and flavors.
Pan-Fried Fish CakeFresh fish meat is hand-pounded into paste, seasoned and shaped into patties, then pan-fried until golden and tender.
One Dozen OystersA dish featuring fresh oysters, typically steamed or grilled to preserve their natural flavor, often served with garlic butter or chili sauce for a savory taste.
Stone-ground Chencun Noodles Tossed with Fresh IngredientsA Cantonese dish featuring stone-ground Chencun noodles tossed with fresh shrimp, pork liver, and beef in a savory sauce, known for its smooth texture and rich flavor.
Steamed Boneless FishA dish made by steaming boneless fresh fish with ginger and scallions, resulting in tender and flavorful meat.
Tangerine Peel CakeA traditional sweet dessert made from tangerine peel and glutinous rice, steamed to a soft and fragrant texture.
Shunde Fish Soup with Egg FlowerA traditional Cantonese dish made by slow-cooking shredded fish, egg flower, ham, and mushrooms into a clear, savory soup.
Shunde Public Braised ChickenA classic Cantonese cold dish from Shunde, featuring tender poached chicken served with a secret sauce and garnished with scallions and ginger.
Pan-Fried Fresh Shrimp PattiesFresh shrimp is hand-pounded into paste, mixed with seasonings, shaped into patties, and pan-fried until golden and crispy on the outside, tender and flavorful within.