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San Sheng Rice Noodle House · Shunde Pork Offal Rice (Xueshi Street Branch)

粤菜 · ⭐ 4.5

No. 384 Xueshi Street

Dishes

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  Steamed Minced Pork with Runny Egg

  A Chinese dish made by steaming minced pork over a runny egg yolk, resulting in a savory and creamy texture.
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  Steamed Fresh Pork Ribs with Dry Lotus Root

  Fresh pork ribs are marinated and steamed with dried lotus root slices. The meat is tender and juicy, while the lotus root is crisp and slightly sweet, creating a rich texture contrast.
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  Guangdong Bok Choy

  Guangdong mustard greens is a classic Cantonese dish, featuring fresh mustard greens as the main ingredient. Through simple cooking techniques, it preserves the original flavor of the greens. To prepare, first wash the mustard greens, then quickly stir-fry them in a hot oil pan. Add an appropriate amount of salt and monosodium glutamate for seasoning, and finally serve while maintaining the dish's vibrant green color and crisp texture.
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  Fresh Pork Offal Rice Porridge

  Made with fresh pork offal (such as liver, lungs, and intestines) and rice, slowly simmered to create a thick, savory porridge with tender offal and rich flavor.
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  Goji Leaf

  Goji leaf is the tender leaf of the goji berry plant, commonly stir-fried or used in soups for its fresh taste and nutritional value.
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  Youtiao

  Youtiao is a long, cylindrical fried dough food made primarily from flour. After fermentation, it is quickly cooked in hot oil, causing it to expand rapidly. It has a golden color and a crispy texture.
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  Fried Pork Dumplings

  Fried pork dumplings are a traditional snack made by wrapping minced pork in rice flour dough and deep-frying until golden and crispy.
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  Rice Soup Base

  Rice broth is a thin porridge made primarily from rice and water, commonly used as a base for hot pot. Ingredients are simmered in the hot broth, infusing their freshness into the rice, creating a unique flavor.
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  Crispy Pig Intestine

  Crispy intestines is a dish made from pork intestines, cleaned, blanched, and braised, then coated with starch or flour and deep-fried until the skin is golden and crispy, with a soft, elastic interior.
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  腐乳鸡翅

  腐乳鸡翅是一道以鸡翅为主要食材，加入腐乳（红腐乳或白腐乳）及调味料腌制后烹饪而成的菜肴。鸡翅通常先焯水去腥，再用腐乳、酱油、糖、料酒等调制的酱汁腌制入味，最后通过煎、烤或蒸的方式加热至熟透，使鸡翅表面微焦、内部鲜嫩。
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  Garlic Pork Ribs

  Garlic pork ribs is a dish made with pork ribs as the main ingredient, marinated with minced garlic, soy sauce, cooking wine, sugar, and other seasonings, then cooked by pan-frying, deep-frying, or grilling. The primary ingredients are pork ribs and garlic, and the preparation emphasizes the fusion of garlic aroma and meat flavor.
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  Prawn Dumpling Supreme

  Shrimp Dumpling Imperial is a traditional dim sum dish primarily made with fresh shrimp meat. The preparation involves mashing fresh shrimp into shrimp paste, mixing it with an appropriate amount of starch and other seasonings to form the filling, then wrapping it in dumpling wrappers and steaming until cooked.
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  Shunde Fish Skin

  A traditional Cantonese dish made from fresh carp skin, served chilled with garlic, chili, and scallions for a crisp and savory taste.
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  Pan-Fried Leek Dumplings

  Pan-fried leek dumplings made with fresh leeks and pork, crispy on the outside and tender inside.
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  Fresh Longan Water

  A refreshing drink made from fresh longans, boiled with sugar for a sweet and nourishing beverage.

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