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Baishunli Restaurant (Daliang Huagai Road Commercial Pedestrian Street Branch)

小吃快餐 · ⭐ 3.1

Unit No. 1, Ground Floor, No. 18, Huagai Road, Zhongqu Community

Dishes

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  Daliang Double Skin Milk

  Dongjiang Double-Yolk Milk Pudding is a dessert made primarily from egg whites and whole milk. Milk is heated, cooled, then mixed with egg whites, filtered, and steamed in small bowls. A thin egg membrane forms on top, with a smooth, delicate texture and rich milk aroma.
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  Milk Tea Taro Balls Ice Jelly

  A refreshing dessert made with ice jelly, milk tea, and chewy taro balls.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Emperor's Delicacy Clay Pot Rice with Preserved Meats

  A traditional Cantonese dish featuring fragrant rice cooked in a clay pot with preserved meats like sausage and bacon, resulting in a crispy bottom layer and rich flavor.
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  Sichuan Pepper Fish Fillet Baozi Rice

  Fresh fish fillets simmered with Sichuan pepper, served over fragrant rice in a clay pot for a rich, spicy flavor.
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  Bok Choy Stir-fried with Raw Fish Slices

  Fresh fish slices stir-fried with bok choy, offering a delicate balance of tender fish and crisp vegetables.
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  Grilled Eel with Bamboo

  Grilled eel is a dish made from fresh eel that is marinated and then grilled over charcoal or in a烤炉. The eel is typically cleaned and gutted first, then marinated with soy sauce, sugar, and alcohol to infuse flavor, before being grilled on a rack until the skin is crispy and the flesh is tender.
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  Golden Bowl Chicken Wings

  A Cantonese-style dish made with pork knuckles and chicken wings, slow-cooked in a secret sauce for rich, tender flavor.
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  Premium Eel Clay Pot Rice

  Premium eel clay pot rice features fresh eel, fragrant rice, and savory sauce, slow-cooked to perfection for a rich, aromatic dish.
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  Shunde Cold-Mixed Fish Skin

  A Cantonese cold dish made from fresh fish skin mixed with garlic, cilantro, chili oil, soy sauce, and vinegar, offering a crisp texture and tangy-spicy flavor.

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