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Shunde Restaurant (Huagai Road Branch)

粤菜 · ⭐ 3.3

No. 53 Huagai Road

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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  Stir-fried Fish Skin

  A cold dish made from fish skin, blanched and tossed with garlic, chili oil, and herbs for a refreshing, crisp texture.
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  Steamed Spare Ribs with Chencun Rice Noodles

  Spare ribs and Chencun rice noodles are steamed together, resulting in tender, flavorful ribs and smooth, sauce-absorbing noodles.
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  Pork Rib with Chencun Rice Noodles

  A Cantonese dish featuring tender pork ribs and smooth rice noodles, simmered in a savory sauce for rich flavor.
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  Steam-Steamed Chicken

  A dish of chicken steamed with ginger and scallions, resulting in tender and flavorful meat.
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  Steam Chicken

  Steam chicken is a dish made primarily from chicken, combined with various medicinal herbs and seasonings and steamed. The chicken is carefully selected and prepared, then cooked together with the herbs in a steamer using high-temperature steam. This method preserves the tender texture and nutritional value of the chicken.
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  Fried Milk

  Deep-fried milk is a dessert made by mixing milk with starch or flour to form a creamy batter, then coating it in a light batter or breadcrumbs before frying until golden and crispy. Oil temperature must be carefully controlled for a crisp exterior and tender interior.
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  Beef Offal Stew

  Beef offal stew is a nutritious dish made primarily from beef tripe, heart, and tongue, slow-cooked with spices and seasonings. During cooking, the various offal ingredients gradually simmer in the pot, absorbing the flavors of the seasonings, resulting in tender meat and rich, flavorful broth.
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  Beef and Chicken Clay Pot Rice

  A savory dish featuring tender beef and chicken served over rice cooked in a clay pot, creating a crispy bottom layer.
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  Beef and Preserved Meat Clay Pot Rice

  A fragrant rice dish cooked in a clay pot with tender beef and preserved meats, served with a savory sauce.
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  Golden Roast Goose

  Golden Roast Goose uses tender young goose, marinated and slowly roasted over charcoal. The skin turns golden and crispy, while the meat remains fresh, tender, and juicy, paired with a specially crafted sauce to deliver a unique flavor.
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  Shunde Fried Milk

  Steamed milk pudding is a traditional Cantonese dessert made with fresh milk as the main ingredient, mixed with sugar and starch, then refrigerated until it solidifies. It is then cut into pieces, coated in a crispy batter, and deep-fried in hot oil until golden and crunchy.
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  Shunde Fish Sashimi

  Shunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.
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  Eel Clay Pot Rice

  Eel clay pot rice features fresh eel simmered with fragrant rice in a clay pot, creating a savory dish where the rice absorbs the rich flavors of the eel.

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