好彩楼·知味顺德

I went to Guangzhou to eat shrimp sashimi and fish sashimi before, and I wanted to eat it again. My friend told me that this restaurant had just opened, so I came to check it out... I called to make an appointment, but they said it was not possible. I could only get a number at 4:30 and enter at 5 o'clock. My friends all arrived at 6 o'clock, so I came to get a number at 5 o'clock, thinking that it would be about time for the second wave. I didn't expect to wait until 8 o'clock to enter, and no one paid for the 4-person and 6-person seats in the middle... I was speechless... The shrimp sashimi was gone, but the fish sashimi was a little disappointing, not amazing... The platter, the goose meat was scattered, and the whole platter was too salty... The shrimp balls fried with buffalo milk were not burnt, but had a burnt smell... I ate the shrimp, but the buffalo milk was unpalatable, and the store didn't charge me later... The beef sashimi with green onions and ginger was really average... The Qingyuan chicken steamed with radish on a copper plate, the chicken was very tender and tasted good, the best in the place... The double skin milk was not as good as the one in Guangzhou... Waited for 3 hours, ate for 30 minutes, I probably won't go there again...

Taking Mom to a Restaurant | Haocailou • Zhiwei Shunde Located in the Shikumen complex of Fengshengli, Haocailou • Zhiwei Shunde not only maintains Lingnan flavors but also evokes memories of time with its unique spatial narrative. The lobby's preserved Shikumen elements felt particularly at home with Mom and her sisters. Gazing at the blue-brick arches and latticed window frames, they felt as if they were transported back to the days of the alleyways, filled with sighs and laughter throughout the meal. Shunde sashimi is a feast for both the eyes and the palate. As the waiter drizzles peanut oil over the luscious sashimi and edible chrysanthemums, he recites auspicious words: "One scoop for good health, two scoops for long-lasting fortune..." The plump fish fillets, blended with over ten ingredients, create a sweet and tender texture that instantly captivated everyone's taste buds, becoming the first dish to be cleared completely. The traditional fish soup, presented in a golden and lustrous glory, features shredded fish and wood ear mushrooms dancing gracefully in a rich broth. Two elders struggled to devour the tender, smooth fish paste, but ultimately lost in the generous portion, sighing at the remaining broth. The moment the steamer of crab roe, lychee, and taro glutinous rice was opened, the entire room gasped in amazement. The orange-red crab roe resembled amber cream, while the taro-soaked glutinous rice, soaked with the essence of the seafood, left a soft, savory, and fragrant taste that lingered on the palate. The grand finale, the emerald green snowflake dragon, showcased the mastery of Cantonese cooking. The beef, coated in a thin starchy sauce, resembled fresh snow, and stir-fried with the emerald choy sum, creating a duet of crispness and tenderness on the tongue.

Returning to China, Chapter 11: Shunde Sashimi. Haocailou, a hotspot for raw food lovers, has everything from sashimi to shrimp. Baihua Sashimi is fresh and refreshing, soft yet crispy. Shrimp Sashimi is translucent, chewy, and sweet, with a glutinous texture. The yellow shrimp heads can be seasoned with salt and pepper, making it a delicious combination. Sizzling Free-Range Chicken with Sand Ginger: Rich aroma of sand ginger, garlic, and onion, and a whiff of wok flavor. The chicken is tender and flavorful, and it's a delight to eat while hot. I even tried a few slices of fragrant, sautéed garlic. Stir-fried Chencun Vermicelli with Soy Sauce: The vermicelli is smooth and not mushy, and absorbs flavors very well. Stir-fried Beef Noodles is quite dry, but it's perfect for drinking. Traditional Fish Soup: A silky, nourishing, tonic soup. I'd like to add more pepper. I'm lactose intolerant, but I really like Double Skin Milk. It's rich and smooth with a creamy flavor. It's low in sweetness and never cloying, perfect for a refreshing finish.

Shunde cuisine is very popular in Shanghai, and this restaurant has a great location with convenient transportation.

The decoration is unique, the colors are strong, and the dishes are also good.

Fengshengli serves Shunde cuisine in a Shikumen building. The vibrant red decor is particularly festive, perfect for a dinner with friends. Booked a private room in advance; the place is always busy. I've seen long lines on the first floor since I passed by before. The private room has a minimum charge of 300 per person, but considering the individual dish prices, that's a reasonable amount. The dedicated service is excellent. 🌻 Hundred Flowers Fish Salad: The platter is presented like a blooming flower. Each dish is introduced upon arrival. The fish is butchered and cut live, visible from the kitchen. The texture is crispy, tender, and springy, and the delicate texture is palpable in every bite. 🌻 Durian Clay Pot Rice: The rice is quite good, but the durian flavor isn't overpowering. 🌻 Steamed Bamboo Shoot Fish with Fresh Peppercorns: The meat is tender and flavorful, and the steaming process preserves the fish's original flavor, making it a lighter dish. 🌻 Fa Cai Lao Ji The stir-fried chicken is fragrant, and the hand-shredded chicken, seasoned with soy sauce, sesame oil, and peanut butter, adds a rich, layered flavor. The chicken is tender and fresh. Recommended! 👍🏻 🌻Handmade Lion Dance Buns are a must-have on every table, fluffy and delicious. #FoodFestival #EatHappiness #RomanticDatingRestaurant #NewYearAttraction

Guangdong is the place for food, Shunde is the place for cooking. For authentic Shunde cuisine in Shanghai, Haocailou is the place to go. It's truly auspicious! 😎😎😎😎 🌟Highlights: Located in Fengshengli, Wujiang Road, the ambiance is incredibly elegant. It's hard to imagine enjoying Shunde cuisine while sitting at a bar counter—this creativity is truly incredible. 🤭🤭🤭 👍Highest Recommendation: Their signature dish is undoubtedly the sashimi, which is rich yet not greasy. The sour garlic and lemongrass in the sauce add a touch of exotic flavor. Highly recommended. 👍👍👍 "Year after year of abundance" is perfectly suited to the season. The rice cakes are soft and glutinous, and the red bean paste in the center is sweet but not cloying. Even those who don't like desserts will love it. 😍😍😍 Haocailou, we hope for even more good luck in 2025. #Try the authentic old brand #Romantic date restaurant #Food Festival #The most asked place in Moments