Shunde Lai (Zhongshan Fifth Road Branch)
粤菜 · ⭐ 4.2
No. 31 Guangda First Lane
Dishes
Fried Fish Bones with Ginger and ScallionA dish made by frying fish bones marinated with ginger and scallions, resulting in a crispy exterior and tender interior with aromatic flavors.
Stir-Fried Rice NoodlesStir-fried rice noodles is a dish primarily made with rice noodles. First, the rice noodles are cooked to about 80% doneness, then drained and dried. Next, vegetables, meat, or seafood ingredients are stir-fried in a hot oil pan, followed by adding the rice noodles and seasonings such as soy sauce and salt. The mixture is quickly stir-fried until the noodles and ingredients are fully blended, resulting in an appealing color and aroma.
Pan-fried and Baked Fish BellyA Cantonese dish featuring fresh fish belly, marinated, pan-fried until golden, then baked for a tender, flavorful result.
Steamed Fish SlicesA Cantonese dish featuring fresh fish slices briefly blanched in boiling water or broth, served with ginger, scallions, and a savory sauce for a delicate, fresh taste.
Crispy Wuchang BreamA Cantonese dish made by steaming crispy Wuchang bream with ginger and scallions, resulting in tender and crunchy fish meat.
Lotus Root CakeLotus root cake is a traditional Chinese snack made by mixing fresh lotus root slices with minced meat, coating in starch, and deep-frying until crispy.
Steamed Fish Belly with Fermented Black BeansA Cantonese dish featuring fresh fish belly steamed with fermented black beans, garlic, and ginger for a savory, aromatic flavor.
Ghostly Fish Skin SaladA creative dish made with fish skin and seasoned with garlic, chili, and cilantro for a crisp, tangy bite.
Fish Intestine Fried EggA Chinese home-style dish made with fish intestines and eggs, stir-fried until golden and tender, offering a savory and delicate flavor.
Fish Paste PorridgeFish paste porridge is made by simmering fish meat paste with rice to create a smooth, nourishing dish popular in Guangdong cuisine.