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Qunjun Ge · Shunde Traditional Home Cooking

特色菜 · ⭐ 3.9

Xingyue Fang, No. 9, Yue Liang Wan, Dushu Lake Science and Education Innovation Zone

Dishes

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  Ancient-Style Xinhui Tangerine Peel Pork Ribs

  Pork ribs slow-cooked with Xinhui tangerine peel, offering a rich aroma and tender texture.
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  Cumin Stir-fried Ningxia Lamb with Scallions

  Stir-fried lamb slices from Ningxia with scallions and cumin, a savory dish with aromatic spices.
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  Sichuan-style Spicy Sea Clams in Sauce

  Fresh large clams are marinated with scallions, ginger, garlic, Sichuan peppercorns, and dried chilies, then mixed with a specially prepared spicy sauce. The dish features a crisp, tender texture with bold, numbingly spicy and fragrant flavors, highlighting the essence of Sichuan cuisine.
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  Cantonese腊味 Baozi Rice in Clay Pot

  Cantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Fresh Green Sichuan Pepper Steamed Yellow Croaker

  Fresh green Sichuan pepper enhances the delicate flavor of steamed yellow croaker, delivering a spicy and numbing taste characteristic of Sichuan cuisine.
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  Braised Sea Cucumber and Dried Shrimp with Homegrown Greens

  A savory dish featuring dried abalone and shrimp simmered in a rich broth, served with fresh homegrown greens for a delicate balance of umami and freshness.
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  Braised Free-Range Chicken with Premium Abalone and Bird's Nest

  A luxurious dish featuring premium abalone, bird's nest, and free-range chicken slowly braised to perfection, resulting in a rich, savory flavor.
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  Hundred-variety Walnut Bun

  A Chinese pastry filled with walnut paste, known for its sweet and crunchy filling, often enjoyed during festivals or banquets.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Sangna Chicken

  A dish of chicken steamed to perfection, tender and flavorful, often seasoned with ginger and scallions.
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  Shunde Meiji Squidlets

  Fresh squidlets are marinated and quickly stir-fried, resulting in a tender, chewy texture with a savory-sweet flavor and rich sauce aroma, a classic Cantonese stir-fry dish.
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  Stir-fried Chicken with Prosperity

  Feng Sheng Shui Qi Lao Ji is a dish featuring a whole chicken boiled, cooled, and mixed with a special sauce or seasoning. Main ingredients include chicken, scallions, ginger, garlic, and sometimes cilantro or chili. The chicken is cooked, cooled, sliced or served whole, then drizzled or tossed with the dressing.
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  Pan-Seared East China Sea Angler Caught Eel

  Freshly caught East China Sea eel, marinated and pan-seared at high heat, with a golden crispy crust and tender, fresh meat, retaining its natural flavor.
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  Horse Radish Black Pig Belly Steamed with Sanmen Green-Red Crab

  Horse radish black pig belly and Sanmen green-red crab steamed together, with horse radish enhancing freshness, fatty and lean pork layers, full-bodied crab meat, rich and savory flavor with a hint of sweetness and saltiness.
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  鲍汁一品豆腐

  鲍汁一品豆腐是一道以嫩豆腐为主料，搭配鲍鱼汁调味的菜肴。豆腐切块后焯水去腥，再与鲍汁一同炖煮入味，使豆腐吸收鲍汁的鲜美。成品色泽清亮，豆腐软嫩，口感细腻。

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