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Fish Skin King · Shunde Heritage (Pedestrian Street Branch)

小吃快餐 · ⭐ 3.6

Unit 1-1, No. 2, Huagai Li Zhijie

Dishes

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  Fried Fish Skin by Yige

  A specialty snack made by frying fish skin that has been marinated, resulting in a crispy exterior and tender interior, often served with chili or garlic sauce.
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  Signature Flowered Sea Bass Skin

  Fresh sea bass skin marinated with seasonal vegetables and a special sauce, offering a crisp texture and rich flavor.
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  Chencun Rice Noodles

  Authentic Chencun rice noodles are a traditional Guangdong snack made from premium rice, hand-rolled into thin sheets. Served with shrimp, beef, or pork liver and seasoned with soy sauce for a fresh, savory taste.
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  Authentic Carp Skin

  Authentic carp skin is made from fresh carp skin, blanched and sliced, then mixed with garlic, chili, and cilantro for a crisp, savory dish.
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  Fried Fish Skin

  Fried fish skin is a dish made primarily from fish skin, sliced or cut into strips after cleaning, then marinated and coated with starch or batter before frying in hot oil until golden and crispy. It's crunchy outside and tender inside.
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  Sugar cane and Imperata root drink

  A traditional Chinese beverage made from sugarcane and Imperata root, known for its cooling properties and refreshing taste.
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  Famous Carp Skin

  A popular dish made from fresh carp skin, marinated and tossed with garlic, chili, and herbs for a crisp, spicy-sour taste.
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  Clarias Fish Skin

  Fried crispy fish skin from Clarias, marinated and seasoned with garlic, chili, and sauce.
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  Gegen Water

  Gegen water is a traditional Chinese beverage made by boiling and filtering fresh or dried kudzu root, known for its refreshing and cooling properties.
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  Golden Fried Fish Cake

  A golden-fried fish cake made from fresh fish meat, egg white, and starch, pan-fried until crispy and tender.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.

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