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Chuanjia Yan · Authentic Shunde Home Cooking (Shunfengshan Park Branch)

粤菜 · ⭐ 4.3

Guangyu Shuangzixing Mansion

Dishes

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  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.
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  Steamed Whole Tai Shan Crab with Roe

  Fresh Tai Shan crab steamed whole to preserve its natural flavor, featuring tender meat and rich roe.
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  Tai Shan Five-Flavor Goose

  A Cantonese specialty from Taishan, this dish features goose meat braised with five flavors—sweet, sour, salty, spicy, and umami—for a balanced and rich taste.
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  Taishan Yanzai Crab

  A Guangdong specialty dish featuring fresh small crabs stir-fried with garlic, ginger, and chili, resulting in a savory and aromatic flavor.
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  Taishan Oyster

  Fresh oysters from Taishan, Guangdong, steamed or grilled with garlic, highlighting their natural sweetness and tender texture.
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  Stir-fried Oysters with Ginger and Scallion

  A dish of fresh oysters stir-fried with ginger and scallions, known for its tender texture and aromatic flavor.
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  Taishan Eel Rice

  Taishan Eel Rice features fresh eels stir-fried with garlic and ginger, then cooked with rice to absorb the rich flavor, creating a savory and aromatic dish.
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  Steamed Hand-Made Beef Balls

  A dish made of fresh beef pounded into paste and shaped into balls, then steamed to retain its natural flavor and tender texture.
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  Steamed Yellow-footed Sea Bream

  A dish made by steaming fresh yellow-footed sea bream with ginger and scallions, preserving its tender texture and natural flavor.
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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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