Shunde Fishing Village · Authentic Taste of the Region (Guangzhou Luofu Palace Store)
粤菜 · ⭐ 4.6
Poly Dahuishui, Middle Huangpu Avenue, Tianhe District
Dishes
One-Bite Shrimp DumplingFresh shrimp dumplings with a delicate wrapper, steamed to perfection for a burst of flavor in every bite.
Signature Citrus BeefA signature dish featuring tender beef slow-cooked with dried tangerine peel, delivering a rich, aromatic flavor.
Signature Crucian Carp SoupA rich and flavorful soup made from fresh crucian carp, seasoned with ginger and tofu, simmered to perfection for a creamy, savory dish.
Mandarin Orange and Hawthorn Foie GrasA fusion dish featuring tender foie gras paired with tangy mandarin oranges and hawthorn, creating a rich yet balanced flavor profile.
Fishing Village Flavor Soy Sauce ChickenA classic Cantonese dish featuring chicken marinated in soy sauce and gently stewed to perfection, delivering a rich, savory flavor.
Crispy Char Siu with Glazed Roast PorkA classic Cantonese roast dish featuring crispy char siu and glazed roast pork, both marinated, air-dried, and roasted to perfection for a tender, flavorful bite.
Mint Sauce Pan-Fried Tiger PrawnTiger prawns pan-fried in a mint sauce, offering a fresh and slightly spicy taste with tender shrimp meat.
Clam and lettuce wrapsFresh clams are wrapped in lettuce leaves, seasoned and filled into clean leaves to form small lettuce包. Simple preparation highlights the natural flavor of ingredients.- Golden Signature Roast GooseA premium roast goose made with succulent meat and crispy skin, marinated in a secret sauce and slow-roasted over an open flame.
Premium Roast GoosePremium roasted goose using优质 goose meat, marinated and roasted in a traditional open炉. Crispy skin, tender and juicy meat, preserving the original goose flavor.
Bawang Scallion PancakeA scallion pancake made with flour, green onions, and sesame seeds, pan-fried until crispy and fragrant.
Shunde Double-Skin MilkShunde 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.