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Shunde Restaurant (Fisherman's Wharf Branch)

粤菜 · ⭐ 3.5

Shop B23A, North Row, Luoxi Food Street, Beihuan Road

Dishes

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  One Fish, Many Dishes

  A dish featuring an entire fish prepared in multiple ways—such as frying, steaming, and stewing—to maximize flavor and minimize waste.
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  Steamed Grouper

  Steamed Tiger Grouper is a dish primarily made with tiger grouper fish. The fish is cleaned and scored on the surface, then seasoned with辅料 such as ginger slices and scallions before being steamed over water in a steamer. Finally, it is drizzled with soy sauce and hot oil for seasoning.
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  Fried Sauce Morning Glory

  A stir-fried dish of morning glory (water spinach) with a savory fried meat sauce, popular in Chinese households.
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  Roast Goose Head

  A traditional Cantonese dish made by roasting goose head, resulting in crispy skin and tender meat, often served with a special sauce.
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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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  Salt-Baked Flower Snail

  Salt-baked abalone is a dish featuring fresh abalone as the main ingredient. After cleaning, the abalone is baked with salt and spices, absorbing their flavors while maintaining a firm, delicious texture.
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  Steamed Scallops with Rice Noodles

  Cleaned scallops are placed on a plate, topped with rehydrated vermicelli noodles, steamed until cooked through, then drizzled with a prepared sauce and garnished with chopped green onions and cilantro. The main ingredients are fresh scallops and vermicelli noodles.
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  Steamed Abalone with Garlic Sauce

  Clean abalone, score it, mix with garlic, steam until cooked. Season lightly with soy sauce, cooking wine, and a touch of sugar.
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  Shunde Fish Sashimi

  Shunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.

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