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Xunwei Shunde · Nangji Restaurant (Guangyuan Road Branch)

鱼鲜 · ⭐ 3.9

No. 6, Guangyuan Road

Dishes

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  Peel-Off Cod Sashimi

  A dish featuring fresh cod fillets peeled and sliced thin, served with ginger, scallions, cilantro, and a special sauce, offering a delicate and refreshing taste.
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  Daliang Fried Milk

  Daliang fried milk is a Cantonese dish made with milk and eggs. Mix milk and egg liquid, add starch, stir well, then slowly cook over low heat until set. Add ham and shrimp, stir evenly, and finish with a touch of soy sauce.
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  Home-style Fish Soup

  A traditional Jiangnan soup made with fresh fish meat, ham, bamboo shoots, and mushrooms, simmered in broth for a delicate, savory flavor.
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  Salt-and-pepper Nine-Headed Fish

  Salt and pepper Nine Belly Fish is a dish primarily made with Nine Belly Fish, seasoned with salt and pepper and appropriate seasonings. To prepare, clean the Nine Belly Fish first, then coat it with salt, pepper, and other seasonings, and finally deep-fry until golden and crispy.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Special Sea Fish Shunde Fish Sashimi

  Fresh sea fish is sliced and served with a secret sauce and seasonal vegetables, offering a delicate and refreshing taste that reflects traditional Shunde fish sashimi techniques.
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  Salt-Baked Pigeon Leg

  Fresh pigeon legs are marinated in salt and spices, then slowly roasted to achieve tender, flavorful meat with a savory aroma.
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  Steamed Oysters with Garlic

  Clean oysters and mix with garlic, then steam until cooked. The garlic's aroma is enhanced by heat and infuses into the oysters, making them more delicious.
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  Wild Rice Sticky Rice

  Wild rice sticky rice is made primarily from wild rice and glutinous rice, soaked and steamed. It has a soft, sticky texture with a sweet taste and the distinctive aroma of wild rice, rich in nutrition and a traditional Chinese staple food.
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  Wild Rice Abalone Sticky Rice

  A savory dish made with sticky rice, wild rice, and tender abalone, steamed to perfection for a rich, aromatic 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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  Golden Seabream Sashimi

  Fresh golden seabream is thinly sliced and served raw with ginger, scallions, and mustard for a delicate, savory taste.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.
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  Lemongrass Baked Eel

  Fresh boneless eel is marinated with lemongrass and other seasonings, then baked to perfection for a tender, aromatic dish.

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