Shunde Cuisine

Shunde cuisine is often called the cradle of Cantonese food, celebrating seasonal eating and the elevation of simple ingredients through meticulous technique, precise knife work and strong wok hei — the distinct smoky flavour from high-heat stir-frying. 
At Shunde Cuisine, the signature is the fish maw and shredded fish soup. Different fish and cuts are used to create a naturally sweet, light, milky broth, enriched with crunchy wood ear and tender fish maw, then brightened with lemon leaves, chrysanthemum, coriander and dried tangerine peel. Another must-try is the Daliang smoked pork roll: ultra-thin pork belly smoked with rose liqueur, then steamed and fried for a crisp, aromatic and deeply satisfying bite.