Xingyue · GuangDong ShunDe Cuisine (West Zigmen Branch)
粤菜 · ⭐ 3.8
Capita Plaza, No. 1 Xizhimen Wai Street
Dishes
Three-Cup ChickenThree-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
Stir-fried Free-range ChickenStir-fried free-range chicken is a dish made with fresh free-range chicken as the main ingredient, accompanied by辅料 such as ginger slices, garlic cloves, and green onion segments. It is cooked using high-heat stir-frying to lock in the juices, resulting in tender meat with rich flavor.
Ginger-Flavored Boiled ChickenGinger paste white-cut chicken is a Cantonese cold dish made with chicken as the main ingredient and seasoned with ginger paste. Fresh chickens are boiled and then quickly cooled to make the meat firm and tender, then drizzled with a sauce made by grinding fresh ginger into a paste. The dish offers a refreshing taste and unique flavor.
Guangdong Herbal TeaGuangdong herbal tea is a beverage made primarily from various Chinese medicinal herbs, commonly including honeysuckle, chrysanthemum, prunella, licorice root, and isatis root. The herbs are washed, boiled in water, filtered, and then cooled for consumption—typically served cold or at room temperature.
Crispy Roast DuckPeking duck is made from Beijing ducks, seasoned, hung, and roasted through a series of steps. The duck is inflated, cleaned, gutted, marinated with special spices, then roasted over an open flame until the skin turns golden and crispy while the meat stays tender.
Shenjing Roast GooseDeep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
Salt-Baked ChickenSalt-baked chicken is a traditional dish made by marinating chicken, wrapping it in salt and spices, then baking it at high temperature. Main ingredients include whole chicken or chicken thighs, seasoned with salt, ginger, scallions, and star anise.
Stir-fried Beef with Bitter Melon and Fermented Black BeansStir-fried bitter melon with beef and fermented black beans is a dish featuring sliced bitter melon blanched and stir-fried with beef slices, seasoned with fermented black beans for a savory flavor.
Breeze Shelter Imperial CrabBreeze Bay Imperial Crab is made with fresh imperial crab, combined with garlic, chili, onion, and breadcrumbs that are fried to a golden crisp, then quickly stir-fried at high heat. The crab meat is tender, while the outer layer is crispy, delivering a rich and flavorful experience.
Golden Basil Three-Cup ChickenGolden Balm Three-Cup Chicken is made with chicken thighs or breast meat, seasoned with one cup each of sesame oil, rice wine, and light soy sauce, along with ingredients such as Golden Balm (a type of herb), ginger, and garlic. During preparation, the chicken is cut into pieces and marinated, then simmered with sesame oil, rice wine, light soy sauce, and seasonings until the sauce thickens, before being plated.
Golden Wheat Flowing Sand BunGolden wheat flow sand bun is a steamed pastry with wheat flour skin and filling made primarily from salted egg yolk and butter. The dough is rolled, filled, sealed, and steamed until soft with a flowing center.
Shunde Cured Meat Baozi RiceShunde腊味煲仔饭 features fragrant rice topped with cured sausages and meats, steamed in a clay pot with greens. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
Shunde Bean Sauce Stir-Fried Hollow Bamboo ShootsSteamed water spinach stir-fried with Shunde soy bean paste, a dish featuring fresh water spinach cut into segments and quickly stir-fried in oil with fragrant bean paste to retain its crisp texture.