ZHUROUPO PRIVATE HOME CUISINE

Zhu Rou Po Private Kitchen (Ronggui Main Branch): This is my favorite place in Shunde. I took a taxi from Guangzhou to check it out. It's a bit far, but I came during the National Day holiday. There's a 10% service charge from October 1st to 7th. It wasn't a big meal for two people, so I'll come back next time. Maggi Pan-fried Macrobrachium lobsters: their signature dish. They're large and tasty. Homemade Fried Crab: The crab meat was a bit oily, and the minced garlic oil wasn't fragrant enough. The claws provided were soggy, but you had to use your own. Salted Olive and Dendrobium Stewed Abalone: ​​A bowl of soup before the meal was refreshing, sweet, and delicious. Signature Roast Goose and Barbecued Pork: The roast goose was average, the barbecued pork was well-seasoned, but five pieces of barbecued pork were almost entirely fat, making it inedible. Steamed Lionhead Fish with Black Bean Sauce: I saw this shiny lionhead fish in the ordering area and had to order it; the steamed version was a bit too strong. Double Skin Milk Tea: Pu'er Tea. The fruit served after the meal was watermelon. The waiter recommended it to me because it was the first day Yangcheng Lake hairy crabs had arrived, and since we were from Shanghai, we didn't order hairy crab.

Dinner on October 1, 2019. It was busy during the National Day holiday, haha. The environment is quite good, antique, and very large inside. It can probably accommodate about a hundred tables. Coupled with the rendering of the lighting, it is still very beautiful. In general, I think the dishes are high in price, high in quality, and large in quantity. The three of us ordered four dishes, plus a pot of tea, which cost nearly 900 yuan. The three of us couldn't finish the four dishes, and there was still a lot left. The taste is quite good, and I like all four dishes.

The environment inside is quite good, with blue bricks, red tiles, large bluestone slabs, koi and podocarps, a very Guangdong-style feel. The wooden window is also very pleasing. Shunde cuisine, mainly seafood? The taste is good. The waiter is too diligent in changing the plates, which is embarrassing. The fried milk box has a greasy taste, but everything else is quite good. The ingredients and taste of Xiaochaowang are good, but if you don't eat it, you will soon feel a little salty. It will be better if it is a little lighter. I will come again next time and try other stir-fried dishes.

The environment is great. The waiters are awesome. The food is also delicious.

The environment is beautiful, with the feeling of a Jiangnan town. The authentic Shunde sashimi flavor, the Maggi shrimp is quite amazing, and it goes perfectly with rice. Other dishes are quite Shunde-flavored.

Nicholas Tse brought Zhang Yishan to this restaurant in the latest season of "Chef Nic," exploring Shunde's delicious cuisine. This restaurant is incredibly popular, with a waiting list for a table almost as soon as it opens. With only a few managers taking orders, it's completely packed. The food is delicious, but a bit pricey. The setting is lovely, with pavilions and towers reminiscent of a Lingnan water village, and plenty of koi fish.

Pork Lady occupies an ancient Lingnan courtyard, which is the size of a wealthy family. The entrance is a very beautiful food display area, with decades of Xinhui tangerine peel, super beautiful roast goose, pot after pot of thick soup, and rows of seafood ingredients. The visual stimulation that comes to your face is dazzling. Going in, it is a very flavorful hall. There are houses on both sides of the courtyard with small bridges and flowing water, which can be used as private rooms or for individual guests. There is also a second floor on the innermost side, which overlooks the entire courtyard. 💁Service The four of us arranged a large round table, and the Pu'er in the cup has never been broken. Every Shunde restaurant charges a tea seat fee. This restaurant has a handsome boy watching one by one, and pouring tea and changing small plates is the most timely. 🍲Dish recommendation: ✅[Steamed clams with cabbage and sandworms] Continuing the popularity of eating sandworms in Zhanjiang, the feature here is the addition of cabbage. Cabbage is also called "mustard head" and is also the raw material of pickles in the north. In the minds of Shunde people, it has a special status. The first vegetable is given the beautiful name of "Shunde abalone". Before it is served on the table, the first vegetable has to go through many processes. The first vegetable served on the table is light white in color and crispy when bitten. Sandworms and clams are soft and smooth, with different tastes and rich layers. ✅[Lobster] The method is dry-fried with Maggi sauce. The price is not cheap, but the cooking method highlights the characteristics of Guangdong.

If you don't have a location, choose a nearby place! Fengchao is the first choice for buffet! No regrets series, unlimited times and never tired of eating series, highly recommended series! Usually 188 per person, Double Eleven, Double Twelve rush price 11.1/12.2 per person, more favorable. There are many varieties, seafood sashimi lovers must not miss it! Waiting is inevitable during holidays, try to order enough when you first place the order, and choose different varieties, because the waiting time for adding orders is a bit long.