You De Dian (Poly Plaza Store)
粤菜 · ⭐ 3.8
Shops 4019–4021, 4th Floor, Poly Plaza, Guanlü Road No. 3
China trip · China travel
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Dishes
Clear Soup Shrimp DumplingsSteamed dumplings filled with shrimp and pork, served in a clear soup for a delicate, savory flavor.
Surfing Mandarin FishFresh mandarin fish steamed and stir-fried with vegetables, creating a delicate and flavorful dish.
Signature Braised SquabFresh squab is marinated, then simmered slowly with soy sauce, sugar, cooking wine, and ginger until tender and flavorful.
Youde's Shrimp DumplingsA classic Cantonese dim sum dish made with fresh shrimp, pork, and a thin starch wrapper, steamed to perfection for a delicate, savory bite.
Yongzhou Blood DuckYongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
Spring Water LettuceA refreshing dish made with fresh lettuce and spring water dressing, featuring a crisp texture and light flavor.
Pan-fried Leek DumplingsPan-fried leek dumplings filled with fresh leek and pork, pan-seared until golden and crispy on the bottom, offering a savory and tender bite.
Salt-Baked SquabSalt-baked squab is a dish featuring young pigeons, marinated with salt and spices, then cooked in hot salt. The process includes cleaning, marinating, drying, and heating with coarse salt to achieve tender, juicy meat with a unique flavor.- Crispy Glutinous Rice CakeA traditional Chinese dessert made from glutinous rice flour, steamed to a soft and sweet texture with a crispy outer layer. Often filled with red bean paste or sesame.
Stir-fried Local Chicken with Tea OilTea oil stir-fried local chicken is a traditional delicacy made primarily with fresh local chicken and tea oil. The preparation is simple: first, cut the chicken into pieces, heat a wok with tea oil, then stir-fry the chicken until golden brown. Add appropriate seasonings, simmer gently for a while, and reduce the sauce before serving.
Scallion Oil Steamed NoodlesA dish of fine noodles steamed with scallion oil, soy sauce, and garlic for a fragrant, savory flavor.
Golden Mango Sweet Thin PancakeA dessert made with fresh mango and glutinous rice flour, steamed into a soft, sweet pancake with a rich mango flavor.
Shunde Orchard Mixed ChickenFresh chicken is marinated and briefly blanched, then mixed with seasonal fruits like mango and pineapple, and tossed in a tangy sweet sauce. Light and refreshing, it highlights the fresh, delicate flavors typical of Cantonese cuisine.
Spicy Black Chicken FeetA spicy Sichuan-style dish made with chicken feet, stir-fried with chili and Sichuan peppercorns for a numbing, fiery flavor.
Turtle Glue Jelly Rice Noodle RollA delicate rice noodle roll filled with turtle jelly and savory ingredients like shrimp or pork, steamed to perfection for a smooth, refreshing taste.