ZHUROUPO PRIVATE HOME CUISINE

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.

Fried crab is really delicious. We couldn't forget it after eating it on the first day, so we came again on the second day. I think almost every dish of theirs is delicious. The key is that the price is not expensive. It's really good.

It is said to be a very famous private dish in Shunde, so I came here specially. There are indeed a lot of people. Those who come late have to queue for a long time. After ordering and eating, I found that there is a reason why so many people come to eat. The dishes are delicious, some of them are still unique, the ingredients are exquisite, and the environment is not bad. It’s just that because there are so many people, I always feel that I can’t eat here for a long time. This needs to be improved.

A must-eat restaurant for friends who come to Shunde, but it's better to have more people so that you can order more dishes. Stewed pomelo peel is a dish recommended by Xunwei Shunde, but it's delicious. Shunde's famous sashimi is also very distinctive and suits my taste. The steamed bream reflects the skill of Shunde people in steaming fish, which is a deep accumulation.

Shunde sashimi Shunde sashimi has clear, transparent and thin fish. In addition to the exquisite knife skills, the most important step in the production process is to bleed the fish. The chef cuts a cut at the top of the fish belly near the gills. The force should be deep enough and the length should penetrate the entire fish belly. Wait for a few minutes until the blood is drained. If this step is done well, the fish meat will not appear dark red. After draining the blood, remove the sundries, use a cloth to absorb the water, and only take the fish meat part to cut into thin slices, spread the slices flat on the plate, and it will be crisper on the low temperature ice. Add your favorite ingredients such as fried peanuts, sour ginger, buckwheat, sesame, mustard, spicy, oil, shredded scallion leaves, sour yam, and the fish meat is sweet and refreshing, which is better than the Japanese sashimi. Braised fresh shrimp The lively fresh shrimp is simmered in the pot for 5 minutes. After a while of beeping, it gradually becomes quiet. The shrimp slowly turns from white to red and steaming. In this situation, why are you still standing there? Let's get started! Steaming is the most authentic way to cook shrimp. In order to highlight the deliciousness of shrimp, no excessive ingredients are added. The sweet and plump shrimp meat blooms between the teeth to tease the taste buds and regain the hearty taste shock. Baked oysters Cantonese cuisine pays attention to the original flavor, retaining the freshness and tenderness of oysters, adding a little garlic fragrance, which is very delicious. The most important thing about eating seafood is the ingredients, which are fresh and of high quality. Baked oysters give you a full sense of satisfaction and a hearty and pleasant feeling. Braised pomelo peel Shunde people perfectly interpret "making the best use of things", and pomelo peel can also be made into food. Braised pomelo peel is a childhood memory of Shunde people. Remove all the bitterness, and then braise it with sauce, it melts in your mouth and conveys a rich taste. Fried and baked raw intestines Fried and baked are the specialties of Shunde chefs. Fry to fix the shape and bake to make it tasty. The bamboo intestines have a very crisp taste. The juice in the intestines will come out when you take a bite, which is delicious. Steamed white eel Such a fresh and sweet white eel is best steamed. The white eel meat is crisp and tender, and the fish juice is refreshing and sweet. It is very delicious when poured on white rice. Shunde has a very "primitive" way of eating fish. Kill a white eel alive, put it on a large plate, and add salt, soy sauce, coriander, ginger, garlic and other seasonings to make it a big dish. Salt and oil rice is the treasure of the town. It looks ordinary, but there is a lot of story inside. The fragrant garlic paste is served with white rice. Even if there is no vegetable, you can eat a few bowls.

It takes an hour to drive to Shunde and half an hour to wait. Is it worth it to go to the pork house? I should really thank CCTV's "A Bite of China" for recommending: the most authentic Shunde home-cooked food. This is the first time I have seen such a large restaurant. The dining vehicles are lined up in a medium-sized parking lot. The dining environment is similar to half of Zhouzhuang at night. People come here to experience it one after another! The flow of people is comparable to Zhongshan Road during the National Day. A wall of photos of Hong Kong and Taiwan celebrities dining, expensive is just one word, it is amazing to have such a large scale of catering!

Tasting Shunde, Pork Lady seems to be mentioned in all travel notes that recommend Shunde food. It is inevitable to try it. It is said that reservations are required. In fact, all the good seats are indeed reserved. The whole restaurant is like a garden, which is very artistic. Order dishes on time at 11 o'clock. The prawns are large, and the price is amazing. Roast goose costs 78 yuan for half a catty, which is less than one pound. The meat is not as tender as expected. Salt and oil rice is made of minced ginger and salt, which is quite delicious. In general, this restaurant is for tourists. The same shrimp is obviously cheaper for local customers. Who makes him so famous? It is enough to eat once when you first arrive in Shunde.