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Guo Ran Ju · Shunde Garden Private Kitchen

特色菜 · ⭐ 4.2

Ground-floor commercial unit, Ling Nan He Yuan, No. 12, Ren Chang Road

Dishes

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  Asia's Number One Soup

  A fusion soup blending Asian flavors, made with bone broth, seafood, mushrooms, and seasonal vegetables, slow-cooked for rich taste and nutrition.
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  Stir-Fried Crab with Silkworms

  Signature silkworm and crab stir-fry features fresh silkworms and crab meat, stir-fried with scallions, ginger, and garlic for aroma, using quick high-heat cooking to preserve tenderness.
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  Lao Qi Shunde Fish Sashimi

  Lǎo Qǐ Shùndé Yúshēng is a Cantonese cold dish made from fresh mandarin fish or grass carp, sliced thin after careful preparation, served with scallions, ginger, cilantro, and a special sauce. Emphasis is placed on the tenderness of the fish and precise knife skills, typically accompanied by sesame oil, soy sauce, vinegar, and chili oil.
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  Sandalwood Pork Ribs

  A Chinese dish made with pork ribs marinated and cooked to crispy perfection, infused with a subtle sandalwood aroma.
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  Caramel Black Barbecue Pork

  A succulent pork dish glazed with caramel sauce, offering a sweet and aromatic flavor.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  Braised Fish Skin with Vegetable and Meat Filling

  A Cantonese dish featuring fish skin stuffed with a mixture of vegetables and minced meat, then pan-fried to a crisp texture.
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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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  Steamed Glutinous Rice with Blue Lobster

  A dish featuring fresh blue lobster and glutinous rice, seasoned and baked until golden and fragrant.
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  Shunde Guigui Fish Fillet Soup

  A delicate Cantonese soup made from tender fish fillets of the Guangzhou guigui fish, simmered in broth with egg white and ginger for a smooth, savory flavor.

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