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Sun Li Guangdong Shunde Restaurant (Long Hu Yuan Tian Jie Store)

粤菜 · ⭐ 4.4

Longhu Beiyuan Tianjie Building 2, Building B, No. 19 Courtyard, Bei Yuan East Road, 4F-10

Dishes

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  Stir-fried Blood Sausage

  Zhi Zhi Sheng Chang is a dish made primarily from pig intestines, stir-fried quickly with garlic, ginger, and various seasonings. The pig intestines are carefully prepared and combined with a unique sauce and spices, then stir-fried at high heat to preserve the original flavors of the ingredients.
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  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.
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  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.
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  Ginger Milk Custard

  Ginger milk pudding is a dessert made primarily from fresh milk and ginger. To prepare it, ginger juice is extracted and heated to just below boiling point, then quickly poured into cooled milk. The enzyme in the ginger juice causes the milk to coagulate into a jelly-like consistency without the need for any additional coagulants. The finished product has a delicate, smooth texture with a subtle spicy aroma from the ginger.
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  Stir-Fried Beef Tenderloin with Rice Noodles

  Dry-fried beef brisket with rice noodles is a stir-fry dish featuring tender beef brisket from the cow's back, paired with rice noodles, onions, and green peppers. Sliced beef is quickly stir-fried with seasonings like soy sauce and oyster sauce for a rich, flavorful dish.
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  无花果桑拿扇鸡

  无花果桑拿扇鸡是一道创意粤式菜肴，主要选用新鲜扇鸡与无花果搭配。制作时先将鸡肉切块腌制，与无花果一同放入特制砂锅中，上盖烧热的鹅卵石或高温石子，淋入高汤后迅速加盖，利用蒸汽瞬间蒸熟鸡肉。成品鸡肉鲜嫩多汁，无花果的清甜渗入肉中，口感滑润，汤汁融合了果香与鸡鲜，味道清甜鲜美，带有独特的自然甘香。
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Rose Head Soy Sauce Chicken

  Rose-flavored soy chicken is made by marinating chicken in rose water, light soy sauce, dark soy sauce, and fermented black beans, then steaming it until tender and fragrant.
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  Red Bean Double-Layer Milk Pudding

  Red bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Shunde Steam Chicken

  Shunde-style steam chicken is a Cantonese dish made with fresh chicken cooked by steaming. The whole chicken or pieces are placed in a special steamer, using high-temperature steam to cook the meat while keeping it tender. It's typically seasoned simply with ginger slices and scallions, highlighting the natural flavor of the ingredients.
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  Shunde Boneless Crucian Carp

  Shunde boneless crucian carp is a classic Cantonese dish, featuring crucian carp as the main ingredient. With exquisite knife skills, the bones are carefully removed while maintaining the fish's intact shape. The flesh is tender and smooth, and when steamed with light seasonings, it delivers a fresh, authentic flavor.

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