Close

顺德佬(梅林店)

粤菜 · ⭐ 4.4

Room 102 (partial), Floors 1–2, Manjinghua Investment Building, No. 215, Meihua Road

Dishes

• 

  Three-color Steamed Boneless Fish

  A dish featuring fresh fish meat steamed with red pepper, green pepper, and carrot for a colorful, tender, and nutritious meal.
• 

  Double Skin Milk Custard

  Double-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
• 

  Jun'an Fried Fish Cake

  Jun'an fried fish cakes are made primarily from loach meat, which is mixed, seasoned, and pressed into cakes before being pan-fried. The surface turns golden brown, with a crispy exterior and tender interior, offering a fresh and aromatic fish flavor.
• 

  Braised Milk with Crispy Skin

  Dalong Fried Milk is a dessert made primarily with milk and starch. First, mix milk with starch and sugar evenly, then cook until thickened and refrigerate until set. Then cut into cubes, coat with crispy batter, and deep-fry in hot oil until golden and crunchy.
• 

  Hakka-style Stuffed Tofu

  客家酿豆腐 is a dish made with soft tofu stuffed with minced pork, mushrooms, and carrots. The tofu is blanched, then stewed with the seasoned filling to absorb rich flavors, resulting in a tender, savory texture.
• 

  Salt and Pepper Shrimp

  Salt and pepper shrimp is a dish primarily made with fresh shrimp. The shrimp are cleaned, then blanched or fried until cooked, before being stir-fried with salt and pepper (a mixture of Sichuan peppercorns and salt) to evenly coat the shrimp with the flavorful seasoning. Garlic and ginger are typically added during cooking to enhance aroma.
• 

  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
• 

  Classic Kung Fu Chicken

  Classic Kung Fu Chicken features tender chicken marinated in a secret sauce and slow-cooked using traditional功夫 techniques for rich flavor.
• 

  Steamed Scallops with Garlic and Vermicelli

  Steamed scallops with garlic and vermicelli is a dish primarily made with scallops, vermicelli, and garlic. After cleaning the scallops, they are paired with soaked vermicelli, topped with garlic and seasonings, then steamed.
• 

  Xijiang Clam Fish

  Xijiang Clam Fish is a dish made from freshwater fish from the Xijiang River, steamed with ginger, scallions, and garlic, resulting in tender meat and a fresh, savory flavor.
• 

  Chen Chun Powder

  Chen Chun粉 is a Chinese dish made with pork tenderloin, eggs, starch, and seasonings, steamed to create a tender and flavorful texture.

Reviews