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Li Yuan Shunde Cuisine

粤菜 · ⭐ 4.3

Building 5, Yueguang Zhicheng, Longyuan Street, 5th Floor, Unit 3A, Room 360

Dishes

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  Five-Fingered Mulberry Clay Pot Roast Chicken

  A Cantonese dish featuring whole chicken roasted in a clay pot with five-fingered mulberry, resulting in tender meat and aromatic flavor.
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  Traditional Claypot Rice with Preserved Meats

  Traditional腊味煲仔饭 features rice base with cured sausages and meats, plus greens, slow-cooked in a clay pot. The rice forms a crispy crust, infused with rich aroma from the cured ingredients.
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  Traditional Black Char Siu

  Traditional Black Char Siu is made from pork tenderloin marinated in soy sauce, sugar, and spices, then roasted to a glossy finish with a sweet-savory flavor.
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  Classic Roast Goose

  Old-fashioned roast goose is a traditional Chinese dish made from a whole goose, marinated and then roasted over a挂炉. The marinade includes soy sauce, five-spice powder, garlic, and ginger to infuse flavor. Slow-roasted over fruit wood or charcoal, it yields a crispy skin and tender meat while preserving the goose's natural taste.
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  Stir-Fried Beef Tenderloin with Black Bean Sauce

  Stir-fried beef tenderloin with black bean sauce, a Chinese dish with a fresh and tender texture and rich black bean aroma.
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  Ginger-Flavored Boiled Chicken

  A classic Cantonese cold dish made by boiling chicken and serving it chilled with a ginger dipping sauce for a fresh, savory taste.
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  Cantonese Beef Offal Stew

  Cantonese beef offal stew features tripe, intestines, and lungs simmered with radish and onion in soy sauce, star anise, and bay leaves, resulting in a soft texture and rich broth.
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  Deep-Stewed Sea-Caught Squid with Lights

  A dish made with fresh sea-caught squid simmered slowly with garlic, ginger, and chili for a rich, tender flavor.
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  Chao Shan Stir-Fried Rice Noodles

  Chao-Shan fried rice noodles are made with rice noodles stir-fried with eggs, lean meat, shrimp, and vegetables. The noodles are soaked first, then quickly cooked with ingredients and seasonings like soy sauce and oyster sauce until well blended.
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  Lily Tangerine Peel Red Bean Soup

  Lily tangerine peel red bean soup is made primarily from red beans, lilies, and aged tangerine peel, slowly simmered for a smooth, sweet taste with benefits for lung health and phlegm reduction.
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  Egg and Beef Rice Porridge

  Wok-egg beef congee is made by cooking rice into a thick porridge, then adding sliced beef and boiling until tender. Finally, an egg is cracked on top and gently cooked with residual heat to form a nest-like shape.
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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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  Water Chestnut and Sugarcane Drink

  A refreshing traditional Chinese drink made from fresh water chestnuts, sugarcane, and herbal roots, known for its sweet taste and cooling properties.

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