Close

Feng Xiao Guan · Shunde Cuisine (Beijing Road Tianhe City B Zone Branch)

粤菜 · ⭐ 4.4

Shop 401, Level 4, Tianhe City Beijing Road Branch, Zone B

Dishes

• 

  Braised Fish Fillet and Shark's Fin Soup

  A delicate soup made with shark's fin and fresh fish, slowly simmered to create a rich, smooth texture and nourishing flavor.
• 

  Salted Pork with Cauliflower

  A Chinese home-style dish made by stir-frying salted pork with cauliflower, resulting in a savory and tender flavor with crisp vegetables.
• 

  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.
• 

  Steamed Pork Meatball with Head Cabbage

  A dish made of minced pork and head cabbage, seasoned and steamed into a tender meatball, known for its mild flavor and soft texture.
• 

  Lao Chen Village Noodles

  A Cantonese specialty featuring hand-made rice noodles tossed with fresh vegetables, meat or seafood in a savory broth or sauce.
• 

  Bursting Pearl Double Skin Milk

  Bao Zhu Shuang Pi Nai is a dessert made from eggs and milk, featuring a thin egg membrane on top and a smooth, tender milk jelly inside. It's prepared by mixing egg whites with milk, filtering, and steaming to form double-layered custard, then adding爆珠 (tiny gel balls made from sodium alginate and calcium chloride) that burst with juice or syrup when bitten.
• 

  Secret-Recipe Black BBQ Pork

  Authentic black barbecued pork is made from pork tenderloin, marinated and then grilled. During marination, the meat is seasoned with soy sauce, honey, oyster sauce, garlic, ginger slices, and five-spice powder to ensure deep flavor penetration. The grilling process carefully controls heat to create a crispy, aromatic black crust on the surface while keeping the inside tender and juicy.
• 

  Cordyceps Mushroom Pork Soup

  A nourishing soup made with cordyceps mushroom and pork, slowly simmered to extract rich flavor and nutrients.
• 

  Seven-color Steamed Chicken Salad

  A colorful cold dish from Shunde, Guangdong, featuring poached chicken and seven-colored vegetables in a savory dressing.
• 

  Shunde Cold-Mixed Fish Skin

  A Cantonese cold dish made from fresh fish skin mixed with garlic, cilantro, chili oil, soy sauce, and vinegar, offering a crisp texture and tangy-spicy flavor.
• 

  Shunde Skillful Drunk Goose

  A signature dish from Shunde, Guangdong, made by slow-cooking goose with yellow wine, ginger, and garlic to achieve tender meat and rich aroma.
• 

  Shunde Fish Dumplings

  A traditional Cantonese dish from Shunde, made with fresh fish paste shaped into dumplings and steamed to perfection—delicate, tender, and full of flavor.
• 

  Pan-fried Squid Cakes

  Pan-fried squid cakes made from fresh squid, minced pork, scallions, ginger, and seasonings. Squid is chopped and mixed with pork, then combined with starch and spices, shaped into patties, and pan-fried until golden brown on both sides—crispy outside, tender inside.
• 

  Eel Clay Pot Rice

  Eel clay pot rice features fresh eel simmered with fragrant rice in a clay pot, creating a savory dish where the rice absorbs the rich flavors of the eel.

Reviews