Jiu Guang Yuan Guang Dong Su Chen Cai (Sheng Gu Lu Dian)
粤菜 · ⭐ 4.4
Unit 5, 1st Floor, Lanbao Building, No. 1 Shenggu Middle Road (near Shenggu South Lane)
Dishes
Double Skin Milk CustardDouble-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
Sizzling Crispy IntestineStir-fried crispy fresh pork intestines is a dish made primarily with fresh pork intestines, stir-fried quickly with garlic paste, ginger paste, and a special sauce. The intestines are carefully prepared to maintain their crisp and refreshing texture, blending perfectly with the aromatic garlic and ginger to create a uniquely flavorful and fresh taste.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Steamed Spare RibsSteamed spare ribs is a Chinese dish made with pork ribs, marinated in soy sauce, cooking wine, ginger slices, and garlic, then steamed without water or with minimal water to achieve tender, flavorful meat.
Steamed Freshwater BreamA Cantonese dish featuring fresh bream steamed with ginger and scallions, highlighting the fish's natural flavor.
Steam ChickenSteam chicken is a dish made primarily from chicken, combined with various medicinal herbs and seasonings and steamed. The chicken is carefully selected and prepared, then cooked together with the herbs in a steamer using high-temperature steam. This method preserves the tender texture and nutritional value of the chicken.
Baozi RiceBaozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
Assorted Preserved Meats PlatterA platter of cured meats including腊肠,腊肉, and腊鸭, air-dried or smoked. Sliced and served directly or lightly steamed, offering a rich, savory flavor.
Eggplant StewEggplant stew is a home-style dish primarily made with eggplant. The preparation typically involves cutting the eggplant into pieces or slices, then simmering it together with seasonings in a pot over low heat until the eggplant becomes tender and fully absorbs the flavors, resulting in a rich and flavorful broth.
Premium Shenjing Roast GoosePremium Shenjing roast goose made from优质 goose meat, marinated, air-dried, then roasted in a挂炉. Crispy skin and tender, juicy meat with unique flavor.
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.
Shunde Boneless FishShunde boneless fish is a Cantonese dish made with fresh grass carp. The fish meat is deboned and sliced, then marinated with ingredients such as ginger threads and scallions before being steamed or simmered to retain its tender and smooth texture.
Egg Rice Noodle RollEgg rice noodle rolls are a traditional snack made primarily from rice flour batter and eggs. The preparation involves pouring the diluted rice flour batter into a steaming tray, adding beaten eggs, quickly shaking to evenly distribute the batter and eggs, then steaming in a steamer until cooked. Finally, it is removed and rolled into a cylinder shape, then sliced into portions.