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Yuelongzhuang Shunde Cuisine (Nanhu Branch)

粤菜 · ⭐ 4.1

No. 63, Tongtai Road

Dishes

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  Buddha Jumps Over Pork Tripe Chicken

  Buddha Jumps Over Pork Tripe Chicken is a soup dish blending characteristics of Fujian and Cantonese cuisines. Main ingredients include a whole chicken, pork tripe, various mountain delicacies (such as shiitake mushrooms and bamboo fungus), and precious herbs (like codonopsis root and goji berries). During preparation, the whole chicken is stuffed into the cleaned pork tripe, tied tightly with cotton string, and placed in a special clay pot along with the mountain delicacies and herbs. The pot is filled with broth and simmered over low heat for several hours. After stewing, the tripe is cut open, the chicken is removed and chopped, then returned to the soup. The finished dish features a rich, milky-white broth, tender pork tripe, succulent chicken, with the essence of the mountain delicacies and herbs fully infused into the soup.
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  Braised Pig Trotter and Chicken Wing in Black Mushroom Sauce

  This dish features pork trotters and chicken wings braised in a rich black mushroom sauce, resulting in tender meat and deep umami flavor.
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  King's Son

  A Chinese dish made with tender chicken and mushrooms, steamed to perfection for a delicate and nutritious meal.
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  Signature Buddha Jumps Over the Wall

  Signature Fujian dish featuring abalone, sea cucumber, shark fin, fish maw, scallop, pigeon egg, pig trotter, chicken, and ham. Layered in a clay pot with broth and seasonings, slowly steamed for hours to blend flavors.
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  Signature Stir-Fried Sticky Rice

  A fragrant dish of sticky rice stir-fried with Chinese sausage, shrimp, vegetables, and seasonings, known for its rich flavor and distinct texture.
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  Signature Soy Sauce Stir-fried Green Beans

  A classic Chinese dish featuring fresh green beans stir-fried with garlic, chili, and a savory soy-based sauce, resulting in a crisp texture and 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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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Broccoli Stir-fried with Cuttlefish Skirt

  Fresh broccoli and cuttlefish skirt are quickly stir-fried together, resulting in a tender and crisp dish with a savory flavor.
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  Gold Medal Salt-Baked Pigeon

  A classic Cantonese dish featuring pigeon marinated in salt and spices, then slowly roasted to tender perfection with a rich, savory flavor.
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  Shunde Gong Chen Village Rice Noodles

  A traditional Guangdong snack from Shunde, made with thin rice noodles and served with beef or pork liver, vegetables, and a special sauce, offering a smooth and savory taste.
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  Crispy Skin Beef Brisket

  A tender beef brisket marinated in secret sauce, slow-cooked until melt-in-the-mouth soft, then coated with a crispy batter and fried to golden perfection.

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