Da Men Gong · Yu Chu · Centennial Traditional Shunde Cuisine
粤菜 · ⭐ 4.7
Near Shunde International Commercial City, Tongxing Road
China trip · China travel
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Dishes
Three-Cucumber Baked Giant PrawnFresh giant prawns are baked with three types of scallions—green, white, and chopped—resulting in a savory dish with tender shrimp and aromatic onion flavor.
Chilled Sweet and Sour PorkIce-cold Sweet and Sour Pork is an innovative dish featuring pork belly as the main ingredient. After marinating, the meat is deep-fried until golden and crispy. It is then served with a specially prepared sweet and sour sauce and finished with an ice-chilling process to create a unique texture.
Steamed Abalone with TurnipA dish featuring fresh abalone slices steamed with pickled turnip, offering a delicate balance of tender seafood and crisp vegetable flavors.
Boneless功夫 Roast Suckling PigA refined Cantonese dish featuring boneless suckling pig marinated and roasted until crispy skin and tender meat, often served with sweet bean sauce or honey glaze.
Almond Stir-fried Asparagus with Fish White and Frog SlicesThis dish features asparagus, fish white, and frog slices stir-fried with almonds, offering a fresh, tender taste with rich nutty aroma.
Braised Meat CrabFresh meat crab is braised with garlic, ginger, chili, and butter, creating a rich and savory dish.
Jade Fish RollsA Chinese dish made with fresh fish meat and greens, where fish paste is wrapped in blanched vegetable leaves and steamed for a delicate, refreshing flavor.
Premium Roast GoosePremium roast goose made from a whole goose, marinated and air-dried before being roasted in a挂炉. The skin is crispy while the meat is tender and juicy, usually served with sweet bean sauce or plum sauce.
Crispy Pigeon with Lychee FillingA Cantonese dish featuring crispy pigeon stuffed with sweet lychee meat, fried to golden perfection.
Dongxing斑 Fish with Fragrant RiceA delicately steamed fish dish featuring tender Dongxing grouper and fragrant rice, highlighting natural flavors and balanced nutrition.