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Hongxin Baozi Rice (Shunde Style)

粤菜 · ⭐ 3.5

No. 3 Dongle Road, De Fu Building, Unit 17

Dishes

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  Tender Beef Baozi Rice

  Tender beef slices cooked with rice in a clay pot, creating a fragrant dish with crispy rice at the bottom and savory meat flavor.
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  Steamed Spare Ribs

  Steamed spare ribs is a Chinese dish made with pork ribs, marinated in soy sauce, cooking wine, ginger slices, and garlic, then steamed without water or with minimal water to achieve tender, flavorful meat.
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  Signature Eel Clay Pot Rice

  A signature dish featuring fresh eel cooked with rice in a clay pot, creating a rich, savory flavor and tender texture.
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  Braised Pork Ribs with Preserved Meats in Clay Pot Rice

  Ribs and preserved meat clay pot rice is made with rice base, seasoned ribs, and preserved sausages and pork, slowly stewed in a clay pot. The rice absorbs the rich flavors of the preserved meats, forming a crispy bottom layer called 'guoba'.
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  Frog and Scallop Claypot Rice

  A Cantonese dish featuring frog meat and scallops cooked in a clay pot with rice, resulting in a rich, savory flavor.
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  Water made from sugarcane, lotus root, and water chestnut

  Hemp root sugarcane water is a drink made from hemp root, sugarcane, and water chestnuts. Wash and cut the hemp root, peel and chop the sugarcane, and peel and slice the water chestnuts. Boil in water, then simmer for 30 minutes. Strain and serve.
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  Braised Beef Noodle Rice Bowl

  Braised beef with rice in a clay pot, infused with soy sauce and fermented black beans for rich flavor.
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  Shunde Signature Crisp Fish Skin

  Fresh fish skin is marinated, simmered in a spiced broth, then chilled and tossed with scallions and cilantro. The dish features a crisp texture with a subtle savory aroma and refreshing taste.
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  Lemongrass and Lemon Fresh Chicken Feet

  Fresh chicken feet are marinated with lemongrass, lemon juice, and ginger, then blanched and chilled before being tossed in a tangy dressing. Crisp texture with bright citrus and herbal aroma.
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  Eel and Beef Clay Pot Rice

  A savory dish featuring eel and beef simmered in a clay pot with rice, creating a rich flavor and crispy bottom layer.

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