Close

Gang Zhan Da Pai Dang • Nostalgic Home Cooking • Shunde Cuisine

粤菜 · ⭐ 4.2

Unit L5007, 5th Floor, Jiedeng Metropolis, Zhongshan Wulu Road

Dishes

• 

  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
• 

  Creamy Garlic Crispy Tiger Prawns

  This dish features fresh tiger prawns as the main ingredient. The prawns are butterflied, lightly coated in flour, and deep-fried until golden and crispy. In a separate pan, minced garlic is sautéed in butter until fragrant, then combined with light cream to create a thick and creamy garlic sauce. Finally, the fried tiger prawns are quickly tossed in the sauce until evenly coated, and topped with crispy fried garlic bits for added aroma and texture. Key ingredients include tiger prawns, garlic, light cream, butter, and flour.
• 

  Rongbian Steamed Spare Ribs

  A Cantonese dish featuring pork ribs steamed with ginger, scallions, and soy sauce until tender and fragrant.
• 

  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
• 

  Torn Chicken

  Shredded chicken is a traditional Chinese dish with chicken as the main ingredient. The chicken is first boiled until cooked, then torn by hand into strips. Finally, it is mixed with a specially prepared seasoning to allow the chicken to fully absorb the aroma of the调料.
• 

  Fruit Juice Pork Cutlet

  A dish made by frying pork cutlets coated in egg and starch, then drizzling with a sweet and sour fruit juice sauce for a tangy flavor.
• 

  Olive Oil-Braised Sea Bass

  Pan-seared sea bass is a dish made with fresh sea bass. After cleaning and scoring the fish, it's marinated with ginger slices and green onions to remove fishy odor, then steamed and drizzled with hot oil and seasoned with soy sauce and cooking wine for a tender, flavorful result.
• 

  Flame Roasted Pork Belly

  A classic Cantonese dish featuring marinated pork belly roasted to perfection, served with a dramatic flaming presentation for an unforgettable dining experience.
• 

  Flame God Char Siu

  Flame God Char Siu is a Cantonese-style roast dish primarily made from selected pork collar. The main preparation involves marinating the pork in a special char siu sauce (containing soy sauce, sugar, honey, five-spice powder, etc.) and then roasting it in an oven. After roasting, the chef pours high-proof liquor over the surface of the char siu and ignites it in front of diners, creating a brief and dazzling flame effect that caramelizes the outer layer to a crispy texture while keeping the inside tender and juicy.
• 

  Blanched Yunnan Lettuce

  A dish featuring fresh Yunnan lettuce quickly blanched in boiling water and dressed with a light sauce, highlighting its crisp texture and natural sweetness.
• 

  Clay Pot Dry-Steamed Pork Ribs

  Clay Pot Dry-Steamed Pork Ribs is a traditional Chinese dish. The main ingredient is pork ribs, typically cut into small pieces. During preparation, the ribs are first marinated with basic seasonings such as soy sauce, cooking wine, ginger, and garlic. The marinated ribs are then placed in a clay pot without adding extra water. The pot is covered and steamed over low to medium heat for an extended period. Steam circulates within the sealed pot, gradually making the ribs tender and fall-off-the-bone, while allowing the meat to fully absorb the flavors of the seasonings. The finished dish has a reddish-brown color and is rich in aroma, preserving the original essence of the ingredients.
• 

  Shrimp Paste Stir-fried Cauliflower

  A Cantonese dish featuring cauliflower stir-fried with shrimp paste, known for its savory aroma and crisp texture.
• 

  Prawn Stir-fry in Batter

  Prawn stir-fry from the Windy Bay is a dish made primarily with fresh prawns, stir-fried with garlic, chili, and breadcrumbs. The tender prawn meat combines with the crispy breadcrumbs and spicy garlic for a rich and flavorful experience.
• 

  Golden Seafood Tofu Pot

  A rich and savory dish featuring soft tofu simmered with premium seafood like shrimp, crab, and fish maw in a golden sauce.
• 

  Shunde Fried Milk

  Steamed 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.
• 

  Chicken and Shark Fin Rice

  Chicken and shark fin rice features tender chicken pieces and premium shark fins simmered in broth, served over fragrant rice for a rich, savory dish.
• 

  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

Reviews