Shunde Cuisine: A Feast of Sea, Land, and Air

The restaurant specializes in Shunde cuisine, which is renowned in Cantonese cuisine for its culinary excellence. The approach to food is characterized by the philosophy of 'refined preparation and meticulous slicing.' Thanks to the region's abundant resources, the menu features a wide variety of ingredients, from river fish to land animals, offering a comprehensive 'sea, land, and air' dining experience. First Dish A comforting tofu and fish puree soup. The consistency of the soup is not overly thick, making it smooth and heartwarming. The fish's freshness and aroma linger pleasantly. Second Dish A chilled appetizer of green mustard ice-burned chicken. This refreshing dish is seasoned with stimulating flavors like mustard and ginger juice. The chicken shreds are carefully hand-pulled by the chef, offering tender and juicy meat. The base includes crispy taro shreds and cucumber shreds, creating a multi-layered texture. Third Dish Large prawns served with pan-fried rice noodles, a quintessential Shunde street food. The rice noodles are incredibly fragrant, and the prawns, dipped in sauce, are even more flavorful. The prawns are firm, juicy, and the prawn heads are rich with roe, making them irresistible. Fourth Dish Unexpectedly, there's a dish of braised duck with onions. The duck meat, slow-cooked to perfection, is tender and easy to eat, infused with the sweetness of onions. The portion is substantial, offering a seemingly endless delight. Fifth Dish This time, we tried the sizzling lettuce in clay pot. After serving, the staff stir-fried it with a large ladle, releasing an immediate burst of aroma. The lettuce absorbs the sauce's fragrance, remaining crisp and savory. Sixth Dish For the main course, we chose fresh shrimp and dried scallop lotus leaf rice. The portion is generous, with plenty of shrimp and scallops in every bite. Despite its dark color, the rice is not overly salty. The subtle lotus leaf aroma blends with the rice's fragrance, making it hard to stop eating. Finally, the dessert of the day was sweet potato soup. The spiciness of old ginger is quite pronounced, and the sweet potatoes are cooked to melt-in-your-mouth perfection.