Beijing Fengtai Cantonese cuisine Xinshunjing Review

I came to Shunjing again at the beginning of the new year. I don’t know if the boss and the boss lady are still the same. I didn’t see them today! The dishes tasted the same as before. I ordered a set meal and ordered some more. For example, the soup is made with peanuts, pork bones, chicken feet, coix seeds and lotus root. The chicken of the white-cut chicken is slightly older than that of Shijingshan Xianji, but it still tastes tender. The Cantonese roast goose is not as good as the one in Caoqiao next door, but it's still acceptable. The shrimp rice rolls and beef rice rolls were average, but the dipping sauce was lackluster. The garlic ribs are fried very crispy and fragrant, with a strong garlic flavor. The eight-treasure tofu was just average, not too delicious. The steamed loofah with vermicelli is tender and sweet, and the vermicelli is also tasty. This is pretty good. The dry fried beef slices were not very tender, and I felt that they were not as good as they were four or five years ago! I feel that the quality of Shunjing has declined a bit. #Beijing Food #Beijing Cantonese Cuisine #Cantonese Cuisine Restaurant Exploration #Cantonese Cuisine #Boiled Chicken