🌟🌟 順德龍蝦大良炒鮮奶 Shunde style Scrambled Milk & Egg Whites with Lobster meat. HKD $698
An almost perfect version of 炒鮮奶. Great treatment of the milk seasoning taste, also the whole smashed 欖仁 Indian Almond seed, Shaved Chinese ham 腿蓉, etc. If you can find a better version in Hong Kong, pls let me know 😋
🔸大良生拆魚雲羹 Freshwater Fish Head Soup with Tofu, Egg Whites & Bamboo shoots, etc. $138
The strange thing about【帝苑軒 Royal Garden Chinese Restaurant, Royal Garden Hotel, TST East, HK】, is that its a general Hong Kong-Cantonese restaurant. But Chef Ho 何偉成師傅 is actually a Shunde native, but the restaurant only does Shunde micro cuisine promotions yearly. And which is why I have to look at their Calendar carefully to remind ourselves to come 😋!
shunde in chinese 在 Food of Hong Kong by Epicurushongkong Facebook 的精選貼文
胡椒荷包鱔 Double boiled White Eel wrapped in Pickled Sour Veggies, served in Supreme broth with Mushroom, White Pepper, Ham, etc 😍. Although【Legacy House 彤福軒, Rosewood Hotel HK】initially opened to serve mostly Shunde 順德菜 & overall Cantonese, the menu has visibly since evolved to serve other micro Cantonese cuisines.
The above is an Adaptation of a well known Chiu Chow soupy recipe 潮州 清燉荷包鱔. But under Chef Li's hands here, the soup is more condensed to become an Eel dish.
*Most Chiu Chow locals or HK super foodies would say with 100% confidence 荷包鱔 is a Chiu Chow recipe, but Cantonese or Chinese recipes do overlap. Some argue that this is a Chiu Chow living Hakka people inspired dish, especially when both have similar recipes, both carry 鹹酸菜. Except the Hakka ppl use a longer Leafy 鹹酸菜 🌱 which suited this dish more, whereas Chiu Chow 鹹酸菜 uses wider Mustard Vegetables 大芥菜 & 食菜梗多, so it's more likely a hybrid involvement.
Legacy House also seems to believe more in the latter Chiu Chow-Hakkanese theory
shunde in chinese 在 Facebook 的精選貼文
Good sunny morning 🌞 Thanks to Chef Jason Lau, I got a chance to taste Lai Munk Chok, the Cantonese way of eating rabbit fish. My late grandma (from Shunde, Guangdong) used to make this but sadly I have forgotten about this dish until today. In Chef Jason Lau's rendition it is Cantonese style congee made with a blend of Thai Jasmine rice and Japanese rice. The boiled rabbit fish is hand pulled into shreds and then added to the steamy hot congee. Tasty and nostalgic for me 🤤
More about the Chinese New Year tradition of rabbit fish 🐟 https://johorkaki.blogspot.com/2021/01/why-do-teochew-eat-rabbit-fish-during.html