Fisherman's Kitchen • Shunde Water Village Cuisine
粤菜 · ⭐ 4.0
North-side Shops, Chuangfu Building, Xinglong Road
Dishes
Silk Tofu MilkA refined dessert made from soft tofu and milk, blended through slow cooking for a silky texture and delicate flavor.
Two-Part Fish: Steamed Head and Braised BellyThis Cantonese dish features a whole fish prepared in two ways: the head steamed to retain tenderness, and the belly braised for rich flavor, showcasing the versatility of each part.
Health-Preserving Jade TofuA healthy dish made with soft tofu and vegetables like green peas and carrots, gently simmered in clear broth for a light and nutritious meal.
Bamboo Shoot and Fermented Black Bean Steamed AbaloneFresh abalone steamed with bitter gourd and fermented black bean sauce, offering a delicate, savory flavor.
Stir-fried Beef with SauceA Cantonese dish featuring tender beef slices stir-fried in a hot wok with vegetables and savory sauce, known for its rich aroma and quick cooking method.
Stir-Fried Fish with Preserved PorkA Cantonese dish featuring fresh fish slices stir-fried quickly with preserved pork and vegetables over high heat to enhance aroma and flavor.
Steamed Sticky Rice ChickenA traditional Chinese dim sum dish made by steaming chicken and glutinous rice wrapped in lotus leaves, resulting in a fragrant, tender, and flavorful bite.
Pan-fried and BakedA cooking method that combines pan-frying and baking, resulting in a crispy exterior and tender interior. Commonly used for meats, seafood, or vegetables.
Bok Choy and Mandarin Fish Rice PorridgeA Cantonese rice porridge featuring fresh bok choy, minced mandarin fish, and rice, blended for a smooth, savory dish.
Pressure Cooker OystersPressure cooker oysters is a dish made primarily with fresh oysters, seasoned and simmered in a pressure cooker. After cleaning the oysters, they are combined with scallions, ginger, garlic, soy sauce, and cooking wine, then pressure-cooked until tender and fully flavored.