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Binji Roast Chicken · Shunde Cuisine (Happy Coast Branch)

粤菜 · ⭐ 4.0

Opposite Exit 3, Fengsha Market, Fengsha Avenue, Daliang

Dishes

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  Fish Tofu with Seasonal Vegetables in Superior Broth

  Fish Tofu with Seasonal Vegetables in Superior Broth is a soup dish. The main ingredients are fish tofu and seasonal vegetables (such as Chinese flowering cabbage or bok choy). Fish tofu is made from fish paste mixed with egg white and starch, resulting in a soft, smooth texture. The dish is prepared by bringing superior broth (typically made from old chicken, ham, and pork bones) to a boil, then adding the fish tofu and blanched seasonal vegetables, and simmering over low heat until the ingredients are cooked through and infused with flavor. The finished dish has a clear broth, with the fish tofu absorbing the soup and the vegetables remaining tender, highlighting the natural flavors of the ingredients.
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  Glass Skin Viral Roast Chicken

  A popular chicken dish with a crispy glass-like skin, marinated and roasted in a secret sauce for rich flavor and texture.
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  Wagang Lychee-wood Roast Goose

  A succulent goose dish roasted slowly over lychee wood, featuring crispy skin and tender meat, marinated in a secret sauce for rich flavor.
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  Salt-Baked Squab

  Salt-baked squab is a dish featuring young pigeons, marinated with salt and spices, then cooked in hot salt. The process includes cleaning, marinating, drying, and heating with coarse salt to achieve tender, juicy meat with a unique flavor.
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  Salt-Baked Duck

  Salt-Baked Duck is a traditional dish made with a whole duck and a large amount of coarse salt. The cleaned duck is dried and coated with spices (such as sand ginger powder, five-spice powder) inside and out. It is then wrapped in parchment paper or lotus leaves, placed in a thick-bottomed pot covered with a thick layer of coarse salt, and completely buried in more salt. The duck is slowly baked over low to medium heat for about 1-1.5 hours, using the salt's heat conduction and insulation to cook it through. The result is firm, flavorful meat with a distinctive salty aroma and a slightly yellow skin.
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  Sweet and Savory Lobster Shrimp

  A Cantonese dish featuring fresh river shrimp stir-fried with sweet soy sauce, garlic, and ginger, resulting in a rich, savory flavor.
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  Rich Slow-Cooked Soup

  A traditional Chinese soup made by slow-cooking a variety of ingredients for hours to extract rich flavors and nutrients.
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  Shunde-Style Braised Lamb

  Shunde-Style Braised Lamb is a traditional dish from Shunde, Guangdong. It primarily uses skin-on lamb belly, paired with water chestnuts, sugarcane, shiitake mushrooms, and ginger slices. The lamb is first blanched to remove gaminess, then stir-fried with seasonings like Chu Hou paste, fermented tofu, and cooking wine. It is braised with broth and ingredients until the meat becomes tender and flavorful. The dish has a bright red color, with lamb that is soft and non-gamy, and a rich, thick sauce.
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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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  Chicken Bone Herb and Pig Intestine Stew

  A traditional Chinese soup made with chicken bone herb and pig intestine, known for its detoxifying and spleen-strengthening properties. Slow-cooked to perfection.
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  Fortune Iron Spade Seafood

  A dish featuring fresh seafood cooked with savory seasonings, served on an iron shovel-shaped platter to symbolize good luck and prosperity.

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