Zhi Zhou Lou · Shunde Cuisine (Fanyu Plaza Main Store)
粤菜 · ⭐ 4.5
100 meters east of the intersection of Xingtai Road and Guangchang East Road, north side of the road (near Exit E of Panyu Square Metro Station)

Dishes
XO Sauce Stir-fried Chencun NoodlesA Cantonese classic dish featuring silky Chencun noodles stir-fried with premium XO sauce, shrimp, and ham for a rich, savory flavor.
Three Ways with One FishA dish featuring an entire fish, typically carp, crucian carp, or sea bass. The head is used for soup, the body sliced for steaming or braising, and the bones for making rich broth or stir-frying. Emphasizes full use of ingredients, highlighting tender fish meat and flavorful broth.
Three-Flavor Golden Fried Dough StickA creative Chinese snack featuring crispy golden fried dough sticks served with sweet, savory, and spicy sauces for a rich flavor experience.
Lunjiao CakeA traditional sweet dessert from Shunde, Guangdong, made with glutinous rice flour, sticky rice flour, and sugar, steamed to a soft and sweet texture.
Classic Roast GooseOld-fashioned roast goose is a traditional Chinese dish made from a whole goose, marinated and then roasted over a挂炉. The marinade includes soy sauce, five-spice powder, garlic, and ginger to infuse flavor. Slow-roasted over fruit wood or charcoal, it yields a crispy skin and tender meat while preserving the goose's natural taste.
Squid SlimeA Cantonese dish made from fresh squid blended into a smooth paste with egg white and starch, then steamed or boiled to create a tender, elastic texture.
Thai Red Pepper Baked Large Yellow CroakerFresh large yellow croaker baked with Thai red pepper, offering a spicy and aromatic flavor.
Thailand Red Pepper Baked Sea-Caught Yellow CroakerFresh sea-caught yellow croaker is cooked with Thai red pepper and other seasonings using a baking method. The texture is tender, with a rich spicy flavor.
Plain Rice PorridgeA mild rice porridge made by slowly boiling rice in water until soft and creamy, often used as a base for hot pot or served as a light breakfast.
ClamWhite clam dish made with fresh clams, typically stir-fried with garlic and ginger or simmered in broth to retain its tender texture.
Rice Soup Hot PotRice soup hot pot uses rice porridge as broth, boiled with water or stock, then ingredients like meat, seafood, vegetables, and tofu are cooked by dipping. First, rice is simmered into a thick porridge, then seasonings and toppings are added according to taste, and ingredients are cooked by dipping.
Crispy Skin Double-Yolk CustardA Cantonese dessert made with egg and milk, featuring a silky custard base topped with a crispy crust for a delightful texture contrast.
Shunde Fish PorridgeA traditional Cantonese dish from Shunde, made by simmering shredded fish and rice into a smooth, savory porridge, often enhanced with ginger and scallions.