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Xun Wei Shunde · Shunfeng Villa (Dalang Branch)

粤菜 · ⭐ 4.2

250 meters northwest of the intersection of National Highway 105 and Guoyuan Street

Dishes

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  Cantonese Crab Meat with Milk Stir-fry

  A Cantonese classic dish made by stir-frying fresh crab meat with milk, resulting in a creamy, savory flavor.
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  Jun'an Fish Noodle Soup

  A traditional Cantonese dish from Shunde, made with shredded fresh fish, pork, egg white, and starch, resulting in a smooth and savory soup.
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  Roast Goose

  Roast goose is a dish made from a whole goose, marinated, inflated, and roasted in an open flame. Fresh, high-quality goose is seasoned with various spices and grilled over fire to achieve a crispy skin and tender, juicy meat.
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  Crystal Shrimp Dumplings

  Crystal shrimp dumplings are a dim sum delicacy made primarily from fresh shrimp, pork fat, and wheat starch. The shrimp is minced and mixed with the pork fat, then seasoned and thoroughly blended. This filling is wrapped in a transparent skin made from wheat starch and water, shaped into a half-moon or ingot form, and steamed until the skin becomes translucent and glossy, with a鲜嫩弹牙 filling inside.
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  Peking Duck

  Peking duck is a dish based on Peking roast duck, using tender Beijing duck as the main ingredient. The duck is marinated and roasted in a挂炉 to achieve crispy skin and tender meat. Sliced thin, it's typically served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  Braised Abalone with Scallop and Rice Oil

  A luxurious dish featuring tender abalone slices braised in a savory broth made from scallops and rice oil, offering a rich umami flavor.
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  Sweet and Savory Lobster Shrimp

  A Cantonese dish featuring fresh river shrimp stir-fried with sweet soy sauce, garlic, and ginger, resulting in a rich, savory flavor.
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  Pomelo Bao with Spinach Juice

  Bitter orange peel buns are made by using fresh bitter orange peels as containers, filled with a mixture of pineapple juice and glutinous rice. After steaming, the buns take shape. The refreshing aroma of the orange peel perfectly blends with the sweet and sour flavor of pineapple, creating a rich and diverse texture.
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  Soy Sauce Wang Yuzu Peel

  A cold dish made from pickled yuzu peel mixed with soy sauce, garlic, and chili, offering a crisp texture and savory-sour flavor.
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  Copper Plate Grilled Eel with Tangerine Peel

  Fresh eel is marinated and grilled slowly on a copper plate with aged tangerine peel. The dish features a crispy exterior and tender interior, blending the citrus aroma of tangerine peel with the rich flavor of eel.
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  Shunde Fried Fish Head

  Fresh fish head is pan-fried with ginger, scallions, and seasonings in lard or peanut oil, resulting in a crispy exterior and tender, flavorful interior.
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  High-Top Portuguese Tart

  A Hong Kong-style dessert with a flaky crust and creamy egg custard filling, baked to golden perfection.
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  High-Cylinder Egg Tart

  A sweet pastry made with eggs, milk, and sugar, baked in a tall mold to create a crispy shell and smooth custard filling.

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