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Zui Ai Li Garden Restaurant · Shunde Fish Sashimi

小吃快餐 · ⭐ 4.0

Xingye 4th Road

Dishes

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  Sea Bass Sashimi

  Fresh sea bass sliced and served raw, typically with wasabi and soy sauce, offering a delicate and savory taste.
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  Braised Chicken with Mushroom

  A Chinese dish featuring chicken and mushrooms simmered in a savory sauce, resulting in tender meat and rich flavor.
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  Braised Chicken

  A Chinese home-style dish made by slow-braising chicken with soy sauce, garlic, and ginger until tender and flavorful.
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  Portuguese Curry Broth

  A rich broth made with coconut milk and spices, inspired by Portuguese cuisine and used in curries or hot pots.
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  Sichuan-style Squid with Sichuan Peppercorns

  A spicy Sichuan dish featuring tender squid stir-fried with Sichuan peppercorns, garlic, and ginger for a numbingly aromatic flavor.
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  Black Bean Sauce Pigeon

  A Cantonese dish featuring young pigeon marinated in black bean sauce and steamed to tender perfection, with rich umami flavor.
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  Drunk Goose

  A Chinese dish made by braising goose meat in yellow wine and seasonings, resulting in tender meat with a rich, aromatic flavor.
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  Chencun Rice Noodles

  Chencun rice noodles are a traditional Guangdong snack made from high-quality rice, steamed into thin sheets and served with stir-fried meats or in soup.
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  Shunde Wanyu Sashimi

  Fresh wanyu fish is deboned and sliced thin, served with a special sauce or lemon juice, highlighting its tender and fresh taste.
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  Fish Noodle Stir-fry

  A dish made by stir-frying fresh fish and noodles with garlic, ginger, and vegetables for a savory, satisfying meal.
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  Braised Abalone with Chicken

  Abalone stewed chicken is a nutritious dish made primarily with abalone and chicken. The preparation involves marinating chicken pieces, while slicing the abalone for later use. Next, heat oil in a wok and stir-fry seasonings until fragrant, then add the chicken and stir-fry until it changes color. Add the abalone slices along with an appropriate amount of broth or water, then simmer gently until the ingredients are fully cooked and infused with flavor. Finally, reduce the sauce to finish.

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