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Shenghe Fine Foods · Shunde Cuisine

粤菜 · ⭐ 3.8

Room 107, No. 27, Hutian Road, Zhongxin Community

Dishes

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  Sashimi Platter

  A platter of fresh raw fish and seafood slices, served with wasabi and soy sauce to highlight the natural flavors.
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  Signature Pig Trotter

  Signature pig trotter dish uses pig feet as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, cooking wine, ginger slices and other seasonings until tender and flavorful, resulting in elastic skin and succulent meat.
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  Steamed Tiger Grouper with Special Flavor

  Fresh tiger grouper steamed with ginger and scallions, served with special soy sauce for a delicate and savory taste.
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  Stir-Fried Water Spinach with Garlic

  A simple and flavorful dish made by stir-frying water spinach with garlic, resulting in a crisp texture and rich aroma.
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  Garlic Beef Cubes

  A Chinese dish made with beef cubes stir-fried with abundant garlic, resulting in tender meat and rich garlic flavor.
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  Baitonggang Steamed Crab

  A Cantonese dish featuring fresh crab steamed with garlic, chili, and breadcrumbs for a savory, crispy flavor.
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  Shunde Braised Goose

  A traditional Cantonese dish from Shunde, featuring tender goose braised in a savory sauce with soy sauce, sugar, and ginger.
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  Shunde Red Bean Double-Layer Milk Pudding

  Shunde red bean double-skim milk pudding is a dessert made from eggs and milk. The egg white and milk are mixed and steamed to form two layers of milk skin, then cooked red beans are added. It has a delicate, smooth texture with rich milk flavor and soft, chewy red beans.
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  Shunde Sour Cabbage Boneless Fish

  Fresh boneless fish stewed with traditional sour cabbage, ginger, and garlic, resulting in tender fish and a rich, tangy broth.
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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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