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Shunde Cuisine by Shteinng (Si Hui Branch)

粤菜 · ⭐ 4.8

Room 101, No. 1060, Huinan Street, Tonghui River Riverside

Dishes

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  Double Skin Milk Custard

  Double-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.
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  Salted Fish and Eggplant Stew

  咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
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  Dry-Fried Beef Rice Noodles

  Dry-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.
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  Pan-fried Chencun Tofu

  Chencun tofu is pan-fried until the outer skin is golden and crispy, while the inside remains tender. Main ingredients are Chencun tofu and a small amount of cooking oil. Cut tofu into pieces and fry until both sides turn golden.
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  Pork Intestine

  Pork intestines are a dish made primarily from pig's large intestine, cleaned and blanched, then sliced or cut into segments. Sautéed with scallions, ginger, and garlic, seasoned and stir-fried with spices. Can be enhanced with chili, doubanjiang, green peppers, or onions.
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  Brown Sugar Steamed Sponge Cake

  Red sugar malagao is a steamed dessert made primarily from brown sugar, glutinous rice flour, and wheat starch. Brown sugar is dissolved in water, then mixed with the flours and baking powder, stirred evenly, and steamed in a mold.
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  Aged Tangerine Peel Roast Goose

  Old tangerine peel-braised goose features fresh goose served with aged tangerine peel, creating a crispy skin and tender meat infused with aromatic depth.
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  Stir-fried Green Beans with Fresh Squid

  Green beans stir-fried with fresh squid, a dish featuring tender green beans and squid rings or strips, quickly cooked with seasonings to absorb rich flavors.
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  Lianzhou Cured Meat Baozi Rice

  Lianzhou cured meat baozi rice is based on rice, paired with cured sausages and meats, cooked slowly in a clay pot with water or broth until the rice absorbs the rich flavors and forms crispy rice crust. The fat from the cured meats infuses the rice, making it glossy, soft, and aromatic.
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  Shunde Gong Fish Skin

  Shunde Gong Fish Skin is a dish featuring fish skin as the main ingredient, sliced or shredded and stir-fried with garlic, chili, and cilantro. Cooking requires precise heat control to maintain a crisp texture.

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