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Guang Zhan Pub · Shunde Cuisine · Jiedeng Metropolis 5th Floor

粤菜 · ⭐ 4.5

Unit B101, Basement Level 1, Jiedeng Metropolis Plaza, No. 70 Zhongshan Wulu (shop relocated to Level 5; please proceed upstairs)

Dishes

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  Spicy Torn Chicken Thigh

  A flavorful dish made from whole chicken thighs, slow-cooked in a secret spice blend and hand-torn, then tossed in a spicy sauce for a rich, aromatic taste.
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  Steamed Sea Bass in Oil

  A Cantonese dish featuring fresh sea bass gently steamed in oil, resulting in tender, flavorful fish with a delicate texture.
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  Thai-style Sea Bass

  Fresh sea bass cooked in a tangy Thai sauce, offering a sweet and spicy flavor with tender fish meat.
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  Honey Glazed Barbecue Pork

  Freshly roasted pork belly marinated in honey and spices, then grilled to perfection for a sweet and savory flavor.
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  Blanched Yunnan Lettuce

  A dish featuring fresh Yunnan lettuce quickly blanched in boiling water and dressed with a light sauce, highlighting its crisp texture and natural sweetness.
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  Braised Shark's Fin in Clay Pot

  A Cantonese delicacy featuring shark's fin braised with chicken, ham, and mushrooms in a clay pot, resulting in a rich, silky texture.
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  Stir-Fried Giant Tiger Prawns with Mei Ji Sauce

  Large tiger prawns stir-fried in a savory Mei Ji sauce, delivering a rich umami flavor and tender texture.
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  Empress White-Cut Chicken

  Empress White-Cut Chicken is a Chinese dish made with fresh young chicken, blanched or steamed until cooked through and quickly cooled to retain tenderness. Sliced and served on a plate with a special dipping sauce.
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  Hong Kong Style Fried Shrimp on Skewers

  A Hong Kong-style dish featuring fresh shrimp skewered and stir-fried with garlic, chili, and breadcrumbs for a crispy, flavorful bite.
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  Typhoon Shelter Crispy Pork Ribs

  Typhoon Shelter Crispy Pork Ribs is a classic Hong Kong-style dish, primarily using pork ribs or pork cartilage. The ribs are cut into pieces, marinated with cooking wine, salt, light soy sauce, etc., then coated with a thin layer of starch or frying powder. The ribs are deep-fried at high temperature until the exterior is golden and crispy, while the interior remains tender. In a separate pan, minced garlic, fermented black beans, dried chili peppers, and breadcrumbs are stir-fried until fragrant and golden. The fried ribs are then quickly tossed in the pan to evenly coat them with the aromatic garlic mixture. The dish is characterized by its golden color, rich garlic aroma, crispy exterior, and tender interior, representing a classic Typhoon Shelter 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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  Abalone Sauce Chicken and Shark Fin Rice

  Chicken and shark fin rice topped with rich abalone sauce, offering a luxurious and savory dining experience.

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