New Life Private Kitchen • Shunde Fish Sashimi (Jinliang Branch)
粤菜 · ⭐ 3.7
No. 10, Yi Xiang, Dechang Street, Jinliang Residents’ Committee
Dishes
Steamed Mountain CarpA classic Cantonese dish made by steaming fresh mountain carp with ginger and scallions, resulting in tender and flavorful fish that retains its natural taste.
Steamed Crucian CarpA traditional Chinese dish made by steaming fresh crucian carp with ginger and scallions, preserving its delicate flavor and texture.
Salt-Baked SquabSalt-baked squab is a dish featuring young pigeons, marinated with salt and spices, then cooked in hot salt. The process includes cleaning, marinating, drying, and heating with coarse salt to achieve tender, juicy meat with a unique flavor.
Medicated Pigeon with Herbal IngredientsA nourishing dish made by stewing young pigeons with medicinal herbs like ginseng and goji berries, resulting in tender meat infused with herbal aroma.
Lotus Root Stir-Fried with BeefA classic Chinese dish featuring tender beef and crisp lotus root strips, stir-fried quickly for a fresh, savory taste.
Garlic Pork Neck MeatPork neck meat marinated in garlic, soy sauce, and wine, then pan-fried for a tender and aromatic dish.
Pan-Seared RibeyePan-seared ribeye steak is a dish made with ribeye as the main ingredient, prepared by pan-searing. The ribeye is first marinated to absorb flavor, then cooked in a skillet until both sides are golden brown, resulting in tender meat and an aromatic fragrance.
Fish BoneFish bones are cleaned, then blanched or pan-fried and cooked with seasonings like soy sauce and cooking wine, often with ginger, scallions, and garlic.