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Mudede Restaurant

粤菜 · ⭐ 3.5

Fengsha Avenue, Shunde District

Dishes

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  Twelve Mu Steamed Chicken

  A dish made by steaming chicken with ginger and scallions, resulting in tender and flavorful meat.
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  Big Deep-Fried Dumpling

  A traditional Chinese deep-fried snack made from glutinous rice flour, peanuts, sesame, and sugar. The dough is shaped into balls and fried until golden and crispy on the outside, soft and sweet inside.
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  Signature Taishan Eel Rice

  A signature dish featuring fresh eel cooked with fragrant rice, garlic, and ginger, creating a rich and savory flavor.
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  Wagang Lychee Wood Roast Goose

  A traditional Cantonese dish featuring goose roasted over lychee wood in a clay pot, resulting in crispy skin and tender meat with rich aroma.
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  Steamed Fish with Salt and Oil

  A traditional Chinese dish made by steaming fresh fish with salt, oil, and water, resulting in tender, flavorful meat with a mild, savory taste.
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  Salt-Baked Young Crab

  Fresh young crabs are wrapped in coarse salt and high-temperature baked, preserving tender meat with a rich salty flavor. The live crabs are cleaned, sealed with coarse salt in a clay pot or iron pan, then heated to allow salt to infuse the flavor, resulting in firm texture and unique taste.
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  Charcoal-grilled Lamb Ribs

  Charcoal-grilled lamb chops are made from lamb ribs, marinated and grilled over charcoal. Rich in protein and fat, the meat becomes crispy on the outside and tender inside, preserving its natural flavor.
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  Mei Ji Da Luo Shi Shrimp

  Premium giant river prawns are deep-fried until crispy outside and tender inside, then tossed in a secret sauce for a rich, savory flavor with juicy, elastic shrimp meat.
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  Sweet and Savory Lobster Shrimp

  A Cantonese dish featuring fresh river shrimp stir-fried with sweet soy sauce, garlic, and ginger, resulting in a rich, savory flavor.
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  Steamed Oyster with Garlic

  A single fresh oyster steamed with garlic paste, preserving its natural flavor and tender texture with rich garlic aroma.
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  Red Kidney Bean, Taro Root, and Mandarin Fish Soup

  A nourishing Cantonese soup made with red kidney beans, taro root, and mandarin fish, simmered slowly for a clear, savory broth that supports digestion and reduces dampness.
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  Crispy Fried Oysters

  Fried oysters are made with fresh oysters, cleaned and coated in starch or batter, then deep-fried until golden and crispy. The oyster meat is tender, with a crunchy exterior and rich texture.
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  Pan-Fried Tofu

  Pan-fried tofu is a dish primarily made with soft tofu. The tofu is cut into cubes, dried thoroughly with kitchen paper, then pan-fried in hot oil until both sides are golden brown, creating a crispy exterior while keeping the inside tender. A small amount of salt or soy sauce can be added according to taste for seasoning.

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