Gao Lao Zhuang Shunde Home-style Cuisine
特色菜 · ⭐ 4.1
280 meters east of the intersection of Hengpailing Road and Wangtong Road
Dishes
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
No-Rice Porridge BrothA rich broth made without rice, using chicken, pork bones, dried scallops, and mushrooms simmered for hours to create a savory, nourishing base.
Steam ChickenSteam 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.
Steam Chicken Hot PotSteam chicken hot pot features chicken as the main ingredient, paired with vegetables and mushrooms. Ingredients are steamed in a special pot using steam, with chicken usually marinated for tenderness. The broth is typically clear or lightly seasoned to highlight natural flavors.
Stir-Fried Chinese CabbageStir-fried bok choy is a Chinese dish primarily made with bok choy, prepared by quickly stir-frying. After washing, the bok choy is either blanched or directly stir-fried in a small amount of oil and salt to maintain its fresh, tender texture and vibrant green color.
Braised GooseA traditional Chinese dish made by slow-cooking goose with spices and aromatics until tender and flavorful.
Secret-Recipe Sour Cabbage FishA classic Sichuan dish featuring fresh carp simmered with sour cabbage, chili, and spices, resulting in tender fish and a tangy, spicy broth.
Braised Squab with Soy SauceBraised 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.
Crispy Carp Two WaysA Cantonese dish featuring crispy carp prepared in two different styles, highlighting the unique texture of the fish and balanced seasoning.
Shunde Beef Tail StewA traditional Cantonese dish featuring beef tail slowly stewed with radish and mushrooms, resulting in a rich, savory flavor.
Fish and Lamb StewYu Yang Xian is a dish made with fresh fish and mutton, typically using crucian carp or sea bass with goat or lamb meat, slow-cooked together with ginger slices and green onions.