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Qing Hui Xiao Yuan · Shunde Cuisine (Wanfeng Coastal City Branch)

粤菜 · ⭐ 4.5

Shop F312, 3rd Floor, Xiyuan Building, Wanfeng Coastal City

Dishes

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  Braised Pork Rib and Dried Mushroom Claypot Rice

  A fragrant Cantonese dish featuring tender pork ribs, dried mushrooms, and savory rice cooked in a clay pot.
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  Fengcheng Four-Cup Chicken

  Fengcheng Four-Cup Chicken is a Chinese dish made with chicken, rice wine, soy sauce, sugar, and ginger, resulting in tender meat and rich, savory sauce.
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  Daliang Double Skin Milk

  Dongjiang Double-Yolk Milk Pudding is a dessert made primarily from egg whites and whole milk. Milk is heated, cooled, then mixed with egg whites, filtered, and steamed in small bowls. A thin egg membrane forms on top, with a smooth, delicate texture and rich milk aroma.
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  Signature Lucky Chicken Salad

  A refreshing cold dish featuring tender chicken, cucumber, and herbs tossed in a special sauce.
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  Signature Claypot Rice with Preserved Meats

  Signature腊味煲仔饭 features fragrant rice topped with cured sausages and meats, slowly cooked with water to absorb rich flavors and form crispy rice crust. Serve with soy sauce and green onions.
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  Osmanthus Garlic Spareribs

  Pork ribs marinated with garlic, osmanthus paste, and seasonings, then steamed and pan-fried or deep-fried until crispy outside and tender inside. Features a harmonious blend of garlic and osmanthus fragrance, with a balanced sweet-salty taste.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Crispy Fried Custard

  A classic Cantonese dessert made by steaming egg and milk mixture, then frying it until crispy outside and tender inside.
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  Golden Award Shunde Signature Roast Chicken

  Selected premium three-yellow chicken is slowly simmered in seasoned broth, then drained and tossed with a secret sauce. The meat is tender and juicy, with a refreshing taste and rich aroma of braised seasoning and mild sweetness.
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  Shunde Three-Flavor Fish

  A signature dish from Shunde, Guangdong, featuring fresh perch prepared using three cooking methods—steaming, braising, and pan-frying—for a rich, layered flavor.
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  Shunde功夫 Luo Goose

  A signature dish from Shunde, Guangdong, featuring tender goose meat slow-cooked with soy sauce, ginger, garlic, and sugar to create a rich, savory flavor.
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  Shunde Ancient Method Roast Goose

  Shunde ancient method roast goose uses premium goose meat, traditionally slow-roasted over charcoal. The skin is crispy and golden, with tender, juicy meat. Marinated with secret sauce and spices, it is air-dried before roasting, resulting in rich flavor and aromatic fragrance.
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  Shunde Fish Skin Salad

  Shunde fish skin salad is a Cantonese cold dish made with fresh fish skin, blanched or boiled, then mixed with garlic, coriander, chili oil, soy sauce, and vinegar for a crisp texture.
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  Shunde Stir-Fried Boneless Fish Slices

  Fresh fish fillets are deboned, sliced thinly, and quickly stir-fried. Main ingredients include fish slices, ginger threads, and scallions, stir-fried rapidly with hot oil to maintain tender and crisp texture with a fresh flavor.
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  Shunde Crispy Roast Goose

  A traditional Cantonese dish made with seasoned goose, roasted until the skin is crispy and the meat tender.
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  Shunde Tofu Stew

  A Cantonese home-style dish featuring soft tofu stewed with minced pork, mushrooms, and greens in a savory sauce.

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