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Haoshun Haode · Shunde Cuisine (Guanghuan Store)

Cantonese cuisine · ⭐ 3.9

No. 333 Dongda Street, East Section of Dongda Street, Shahe Subdistrict (Chengdu Halo Shopping Center)

Dishes

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  One-Bite Fish Sashimi

  A dish featuring fresh raw fish slices served with vegetables and a special sauce, emphasizing freshness and delicate texture.
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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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  Stir-Fried Mustard Greens with Ginger Sauce

  Ginger stir-fried mustard greens is a dish made with mustard greens and ginger. Wash and cut the greens, peel and mince or slice the ginger. Heat oil in a pan, sauté ginger first, then quickly stir-fry the greens until just cooked. Simple method that highlights the natural flavors.
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  Durian Oat Crêpe

  A crispy snack made by mixing fresh durian pulp with oat flour and pan-frying into a thin, soft crêpe with rich durian flavor.
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  Steamed Mandarin Fish

  Steamed mandarin fish is a dish made with fresh mandarin fish, seasoned with ginger threads and scallions, and steamed. After washing the fish and making cuts on both sides, it's placed in a dish, sprinkled with ginger and scallions, a little rice wine added, steamed until cooked, then drizzled with hot oil and soy sauce, and finally garnished with chopped scallions.
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  Three-variety Dim Sum Platter

  A platter of three different dim sum varieties, typically including har gow, char siu bao, and sticky rice in lotus leaf, steamed to perfection.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Crispy Shrimp Red Rice Noodle Roll

  Crispy fresh shrimp red rice noodles are made with fresh shrimp and red rice. Shrimp is minced and mixed with seasonings, then stuffed into red rice casings, steamed, coated in a thin crispy layer, and fried until golden and crunchy. The exterior is香脆 while the inside remains tender and chewy.
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  Red Kidney Bean, Taro Root, Pork Knuckle and Crucian Carp Soup

  A traditional Cantonese medicinal soup made with red kidney beans, taro root, pork knuckle, and crucian carp, slow-cooked for a nourishing, savory flavor.
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  Golden Roast Goose

  Golden Roast Goose uses tender young goose, marinated and slowly roasted over charcoal. The skin turns golden and crispy, while the meat remains fresh, tender, and juicy, paired with a specially crafted sauce to deliver a unique flavor.
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  Shunde Fish Sashimi

  Shunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.
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  Lemongrass Baked Shrimp

  Fresh shrimp baked with lemongrass, garlic, and butter for a fragrant and savory dish.

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