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Dongjiang · Shunde (Haizhu Wanda Branch)

粤菜 · ⭐ 4.2

Room 3026–3027, 3rd Floor, Wanda Plaza, No. 238 Yijing Road (near Gate No. 1)

Dishes

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  Clear Soup with Mulberry Shoots

  A healthy dish featuring fresh mulberry shoots simmered in clear broth, offering a light and refreshing taste.
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  Ten-Year Cured Tangerine Fillet Fish

  A delicately prepared dish featuring ten-year-aged tangerine peel and boneless side fish, offering a rich aroma and tender texture.
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  Refreshing Fish Skin Salad

  A refreshing salad made with fish skin and vegetables, dressed in a spicy and tangy sauce for a crisp and flavorful bite.
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  White-Cut葵花 Chicken

  A classic Cantonese cold dish made with fresh chicken poached and chilled for tender texture, served with ginger-scallion sauce.
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  Bamboo Basket Steamed Mixed Fish

  Bamboo basket steamed mixed fish is a dish made with various types of fish, cooked using a bamboo basket as the steaming vessel. The main ingredients include fresh fish and seasonings like scallions and ginger, and it is prepared by steaming to retain the tender texture of the fish.
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  Stewed Boneless Fish in Rice Water

  Fresh boneless fish fillets gently stewed in rice water, resulting in tender and flavorful meat with a delicate, nourishing broth.
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  Fish Fillet in Rice Broth

  Fresh fish fillets gently steamed in rice broth, served with ginger and scallions for a delicate, savory flavor.
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  Stir-fried Oil-maize Greens with Garlic

  Stir-fried oil lettuce with garlic is a home-style dish using oil lettuce and garlic as main ingredients. Wash and cut the oil lettuce, chop garlic into paste. Heat oil in a pan, stir-fry garlic first, then quickly cook the oil lettuce until just tender, season and serve.
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  Golden Soup Black Tofu

  A dish featuring black tofu simmered in a golden broth, known for its rich flavor and smooth texture.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.
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  Shunde Head Cabbage Steamed Pork Cake

  A traditional Cantonese dish made by steaming minced pork mixed with fermented mustard greens (head cabbage) until tender and flavorful.
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  Shunde Fish Fillet Soup

  Shunde Fish Fillet Soup is a traditional dish from Shunde, Guangdong, made primarily with grass carp. The fish is skinned and deboned, then the flesh is sliced into threads and combined with ingredients such as loofah strips and wood ear mushroom threads, all simmered in premium broth. The soup has a pure white color, a delicate texture, and an aromatic fish flavor.
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  Braised Fish Head Pot

  A fragrant dish featuring a whole fish head, marinated and slow-cooked in a clay pot with aromatic spices and vegetables.

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