Renowned Traditional Shunde Restaurant in Hong Kong

Last night, I went to a renowned traditional Shunde restaurant in Sheung Wan with a group of friends to try some famous Cantonese dishes known for their 'clear, fresh, crisp, tender, and smooth' characteristics. Shunde Fish Maw Soup Shunde cuisine mainly features freshwater fish. The fish is deboned and the meat is used to make a clear broth with old chicken. Sliced silky tofu and other ingredients are then added. The soup is milky white, high in protein, and has a fresh and fragrant taste. Handmade Salmon Rolls Slices of mandarin fish are mixed with egg whites to create a gelatinous texture, then wrapped with winter bamboo shoots, shiitake mushrooms, and ham. This is a meticulously crafted dish. The fish body and other parts are also deep-fried, resulting in tender fish rolls with crispy fish bones, offering multiple textures. Pan-fried Prawns with Toast Whole prawns are stuffed with egg batter and thick-cut toast, then fried until golden and crispy. The dish is crispy but not greasy, with the fresh prawn meat and crunchy toast being a favorite among both adults and children. Signature Fried Chicken The chicken is tender with crispy skin, and the outer layer is amber-colored. The meat juices flow out, making it very flavorful. Lettuce Wraps with Quail I usually eat lettuce wraps with Korean BBQ or Thai food, but it turns out Cantonese cuisine has them too. The finely chopped quail has a loose texture, and with the addition of winter bamboo shoots and other ingredients, it has a great mouthfeel. Seafood and Vermicelli Casserole Dried shrimp, squid, and other seafood flavors infuse the vermicelli, along with choy sum and baby bok choy, which absorb the savory broth. Lettuce and Fish Ball Tofu Casserole The fish balls are cleanly prepared, with fresh and tender meat. The lettuce is fresh, and the tofu has a rich bean flavor. The broth is clear and sweet. Crispy Potatoes with Angus Beef Cubes in Honey Pepper Sauce The beef cubes are tender, the potatoes are golden, and the bell peppers add a fragrant aroma, making the dish very flavorful. Peking Duck The whole duck is sliced, with the skin and meat intact. The meat juices are visible when sliced, and the skin is crispy while the meat is tender. It is best enjoyed with scallions while hot. Desserts include nourishing almond tea with egg whites, crispy and sweet egg twists, and red date cake, which is beloved by women for its blood-boosting properties. This meal was truly abundant.