Xin Shun Ji doesn't mind the trouble of cooking fish, which is a result of its craftsmanship.

Xin Shun Ji (Takashimaya Store) This fish, Xin Shun Ji, you don't mind the "trouble" at all Xin Shun Ji cooks a fish From head to tail, inside and out, in several ways Nothing is wasted, and nothing is repeated This craftsmanship Shunde-style raw fish Only fresh fish can be eaten raw A fusion of sashimi and cold dishes Just mix, no flavor, my understanding is The first bite, let the guests taste the original flavor, fresh The second bite, pour the sauce, slightly embellish to bring out the umami The third bite, with peanuts Kung Fu stir-fried fish fillet Real fish fillet, no bones Thick like meat slices, each slice is not scattered Clay pot baked fish head Slightly spicy, under the support of the black clay pot With a little red spicy, white and tender fish head bone Black, white, and red, just the right color contrast Plus the warm light on top The whole plate, it seems a bit destructive to move the chopsticks Shunde-style fish soup The blue and white porcelain soup pot is served, full of ritual Unfortunately, I didn't have time to take a picture, but I still remember, after dividing the bowl Also full of ingredients, just the color is fresh, complicated but not annoying Taste, delicate and smooth, fresh and elegant Thick but not heavy It is both hot soup and dish If the elders or those with bad teeth, it is the first choice Friends at the same table, also unlocked another way to eat Raw shrimp In the hot soup, a few cooked tender shrimp Pan-fried fish bone Xin Shun Ji doesn't even waste fish bones Moreover, when it is served, it is a dim sum session Cut into pieces and arranged like a delicate sandwich Homemade Shunde-style pan-fried shrimp cake Very handmade, very chewy, looks simple Full of shrimp flavor Turnip meat cake with preserved meat clay pot rice Order this dish, to go with clay pot rice That is a good match The meat cake is waterless, the turnip is hidden inside, turned into a base to adjust the umami My way of eating, like to pour a little mustard sauce (there are many sauces on the table) With some, to improve the taste Of course, Xin Shun Ji's clay pot rice itself is very tasty Personal preference, add more Fragrant salt-baked chicken As the first dish, good luck (chicken) and prosperity Very worthy of the host's appointment Also need to pay in advance, indeed consistent praise, Also let everyone look forward to the next dish Slices of chicken skin, covered on the surface, sprinkled with sesame seeds At a glance, there is a kind of curiosity, can't help but want to uncover Indeed connotation, did not disappoint Salty and fragrant just right, each piece is cut evenly, the taste is also balanced Xin Shun Ji (Takashimaya Store)