A trip to the famous Dàmén Yùchú was well worth it.

After hearing so much about it, I finally got to try it! Dàmén Yùchú is not only highly recommended by friends and foodies, but it also lived up to its reputation, making this trip to Shunde a delightful culinary journey. 🌟I made a reservation for the legendary Red Glutinous Rice Soup. The soup was served in a pot, and the ingredients were extravagant. The soup was clear, and the aroma of the glutinous rice filled the air. The first sip was salty and refreshing. The aroma of the meat and rice intertwined, and the aftertaste was filled with the rich and long-lasting aroma of tangerine peel. It was undoubtedly a big surprise this year. The meat was tender and easily separated from the bone. The meat was delicate and chewy. It was even more delicious with a little chili soy sauce. 🌟Lychee Crispy Pigeon, although not the first time I've had it, Dàmén Yùchú's version undoubtedly took it to a new level. The crispy skin had distinct layers. With just one bite, the mouth was filled with a crispy aroma. The taro inside was as smooth as silk, perfectly blending with the tender boneless pigeon. Each bite was an ultimate indulgence for the taste buds. The pigeon meat was tender and juicy, with a subtle and deep aroma that was unforgettable. 🌟Lai Bu Eel, the appearance of this dish seemed to pay tribute to traditional craftsmanship. Under the pork caul fat, the whole eel was deboned. After being fried, pan-fried, and steamed, it was filled with shiitake mushrooms, green onions, and bacon, and seasoned with a lot of solo garlic, ginger, and roast pork. The eel meat was plump, oily, and slightly crispy. The salty and fresh soy sauce was mixed with a light sour and sweet taste. The pomelo peel at the bottom absorbed all the essence and became the finishing touch of the whole dish.