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Guangzhou Shun De Cuisine (Mudan Garden Branch)

粤菜 · ⭐ 4.4

No. 2 Mudanyuan, Huayuan Road, Building 33, 1st Floor, Unit 104

Dishes

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  Double Skin Milk Custard

  Double-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Signature Seafood Sauce Noodle Pot

  This dish features rice vermicelli as the main ingredient, combined with seafood such as shrimp, squid, and clams. It is seasoned with sea emperor sauce, mixed well, then heated and simmered in a clay pot for the noodles to absorb the rich flavors.
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  Cantonese Roast Goose

  Hong Kong-style roast goose is a traditional Cantonese dish made from a whole goose, marinated, air-dried, then roasted in a挂炉. The skin is crispy while the meat inside is tender and juicy, seasoned with five-spice powder, soy sauce, sugar, garlic, and brushed with oil during roasting to maintain color and texture.
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  Assorted Roasted Meats Platter

  Roast meat platter is a delicacy featuring a selection of various roasted meats, typically including roast duck, roast goose, and barbecued pork. After careful preparation and slicing, the meats are artfully arranged on a plate. Each type of meat is tender and juicy, paired with a specially crafted sauce to create a rich and layered flavor experience.
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  Stir-fried Guangdong Bok Choy

  Stir-fried Guangdong mustard greens is a dish primarily made with fresh Guangdong mustard greens, cooked by quick stir-frying. After washing, the greens are either blanched or directly stir-fried with garlic slices to maintain their crisp texture and vibrant green color.
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  Garlic Pork Ribs

  Garlic pork ribs is a dish made with pork ribs as the main ingredient, marinated with minced garlic, soy sauce, cooking wine, sugar, and other seasonings, then cooked by pan-frying, deep-frying, or grilling. The primary ingredients are pork ribs and garlic, and the preparation emphasizes the fusion of garlic aroma and meat flavor.
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  Sizzling Blood Sausage on Iron Plate

  Black pepper stir-fried intestine is a dish using pig intestines as the main ingredient, cleaned and quickly stir-fried with garlic, ginger, and scallions on a hot iron plate, then seasoned with soy sauce, oyster sauce, and cooking wine to absorb the rich flavors.
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  Shunde Jun'an Fried Fish Cake

  Shunde Jun'an fried fish cakes are made from fresh fish meat mixed with starch, egg white, scallions, ginger, and other seasonings to form a paste, then pan-fried. The fish is minced or beaten into a smooth fish paste, which is then fried to create a crispy exterior and tender interior.
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  Shunde Steam Chicken

  Shunde-style steam chicken is a Cantonese dish made with fresh chicken cooked by steaming. Whole chicken or pieces are placed in a special steamer, using high-temperature steam to keep the meat tender and juicy, typically seasoned simply with ginger slices and scallions to highlight the natural flavor.

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