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Victoria Bistro (Seasons of Victoria)

粤菜 · ⭐ 3.9

No. 1, Guangjiao Road, Bijiao Town, Shunde Food City

Dishes

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  Ancient-Style Fish Mince and Shark's Fin Soup

  Made with premium fish mince and shark's fin, slowly simmered to perfection. The fish mince is smooth and delicate, the shark's fin soft and chewy, with a clear broth and rich, nourishing texture.
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  Curry Beef Brisket

  Curry beef brisket is a dish made primarily with beef brisket, cooked with curry blocks or curry powder. First, the beef brisket is simmered until tender, then curry and适量 vegetables are added, and it is slowly stewed until the sauce thickens and turns into an appealing golden yellow color.
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  Salad with Shrimp Balls and Tail

  Fresh large shrimp are peeled, deveined, minced, and mixed with egg white and starch to form small balls, steamed until cooked. Served with fresh lettuce, cucumber, tomato, and dressed with vinaigrette or salad dressing. Delicate, tender, refreshing and appetizing.
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  Sea Weed and Sandworm Soup

  A savory soup made with fresh seaweed and sandworms, gently simmered with ginger and scallions for a clean, oceanic flavor.
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  Hong Kong-style Oyster Fritter

  A Hong Kong-style dish made with fresh oysters, eggs, and sweet potato starch, pan-fried until crispy outside and tender inside.
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  Braised Turtle in Brown Sauce

  A Cantonese dish featuring fresh turtle braised slowly in a savory brown sauce with ginger, scallions, and soy sauce.
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  Brown Sugar Cake with Red Bean Paste

  A traditional Chinese dessert made with glutinous rice flour and sweet red bean paste, steamed to a soft and chewy texture.
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  Victoria Harbor Crispy Skin Pigeon

  Selected young pigeons are marinated and roasted using traditional methods, resulting in a golden, crispy skin and tender, juicy meat. Seasoned with a secret sauce, delivering a savory flavor with rich texture layers.
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  Asparagus and Lily Bulb Stir-fried Stuffed Morel Mushrooms

  Asparagus and lily bulbs stir-fried with stuffed morel mushrooms, featuring a crisp and fresh taste highlighting mountain delicacies.
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  Bifengtang Fried Mud Crabs

  A Hong Kong-style dish featuring fresh mud crabs stir-fried with garlic, chili, onion, and breadcrumbs for a crispy texture and rich flavor.
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  Shunde Traditional Fish Fillet Soup

  Shunde-style fish soup is made with fresh fish meat, deboned and cooked with lean pork, egg white, and ginger threads. The fish is minced or pounded into paste, seasoned, mixed well, then simmered in broth. Egg white is added to create a smooth, delicate texture with a rich, savory flavor.
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  Pan-Fried Two-Side Yellow Noodles

  A classic Chinese dish featuring wide noodles pan-fried until golden and crispy on both sides, often served with eggs and vegetables for a savory, satisfying meal.
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  Lemongrass Baked Wagyu

  Premium wagyu beef marinated with lemongrass and baked. Crispy exterior, tender and juicy inside, with a rich lemongrass aroma blending perfectly with the natural beef flavor.
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  Fish Sauce Stir-Fried Isatis Root Sprouts

  Fresh Isatis root sprouts stir-fried with fish sauce, resulting in a crisp texture and a mild herbal-salty flavor.
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  Chicken Wrapped Abalone

  A refined dish featuring chicken slices wrapped around abalone, steamed to perfection for a tender and nutritious meal.

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