Shunde Small Kitchen · Cantonese Hot Pot (Jiangtan Branch)
粤菜 · ⭐ 4.3
No. 1 Lihuangpi Road, Yiyuan Subdistrict (opposite Dongting Gate, Hankou Riverfront)
Dishes
Stir-fried Qingyuan ChickenZi Zi Qingyuan Chicken is a Cantonese dish made with Qingyuan chicken, ginger slices, green onions, garlic, and other seasonings, quickly cooked at high heat. The chicken is marinated, then simmered in a hot clay pot until tender and flavorful.
Stir-Fried Lettuce in Clay PotA Cantonese dish featuring fresh lettuce stir-fried quickly in a clay pot with garlic, ginger, and chili, delivering a crisp texture and savory aroma.
Dried Scallop Fried RiceDried scallop fried rice is made with fresh dried scallops, eggs, and leftover rice, stir-fried with seasonings for a savory, aromatic dish.
Spicy Sichuan Catfish Hot PotFresh catfish simmered with Sichuan peppercorns, ginger, garlic, and vegetables in a clay pot, delivering a spicy, aromatic, and savory flavor.
Jiangcheng Stir-Fried Pork with Green PepperA classic Chinese home-style dish featuring pork belly and green peppers stir-fried together for a spicy, savory flavor.
Qingyuan Chicken Hot PotClear River chicken hot pot features Clear River chicken as the main ingredient, paired with vegetables and mushrooms. The chicken is cut into pieces and simmered in a rich broth to create a fragrant and flavorful soup base. Dipping sauce can be added according to personal taste.
Stewed and Pan-Fried Spare Ribs in Clay PotA dish of pork ribs marinated, pan-fried until golden, then stewed in a clay pot for rich flavor and tender texture.
Braised Eggplant in Clay PotBraised eggplant cooked slowly in a clay pot with soy sauce, garlic, and ginger for rich flavor.
Crispy Squid and Leek CakeCrispy Squid and Leek Cake is a savory dish made with fresh squid, chopped leeks, and seasonings, shaped into patties and deep-fried until golden and crunchy on the outside while remaining tender inside.
Lotus Root and Pork Rib SoupLotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.
Soul-Rendering Black Char SiuSoul-Rendering Black Char Siu is a Chinese dish made with pork shoulder meat, marinated in a special sauce and then roasted. Its crispy skin and tender juicy meat offer a rich flavor.
Shunde Fried MilkSteamed milk pudding is a traditional Cantonese dessert made with fresh milk as the main ingredient, mixed with sugar and starch, then refrigerated until it solidifies. It is then cut into pieces, coated in a crispy batter, and deep-fried in hot oil until golden and crunchy.