顺峰顺水(长风大悦城店)

Shunfeng Shunshui Shunde Cuisine is located at No. 196 Daduhe Road, Putuo District, Shanghai, Shop 23-24, 4th Floor, Changfeng Joy City. The environment decoration of the store is mainly green and warm yellow, simple and stylish. Although it is not big overall, it is divided in an orderly manner and has private rooms. The auspicious name, the main Cantonese cuisine, and the simple decoration make the experience and tasting feel good.

Underground parking is free if you make a purchase. As the birthplace of Cantonese cuisine, Shunde cuisine specializes in sashimi, which is average, and still somewhat inferior to sashimi. The fish skin is quite crispy when served cold. Buddha Jumps Over the Wall is actually a Fujian dish, and it's also the signature dish here. The squab is very tender and cooked to perfection.

When I come across a delicious food, I only have one thought, I hope it can open stores everywhere, so that I can eat it anytime and anywhere☺️I have already eaten Shunfeng, Shunshui and Shunde dishes many times, but I am not tired of it⁉️ 🐦 Crispy Pigeon🐦 The first-class golden signboard, the skin is golden and shiny, the outside is crispy and the inside is tender, and it still retains abundant juice. It tastes great when dipped in seasoning powder👍 🐸Zhazha Bullfrog Pot🐸 The aroma is instantly fragrant as soon as the pot is opened. The frog meat fried with green onions, ginger and garlic is really appetizing and exudes an unparalleled fragrance Unparalleled aroma, delicious to lick your fingers🤟 🍤Shunde Fried Shrimp Cake🍤 A portion of 6 is not enough, made with fresh prawns, just like chicken biscuits, the meat is fresh and chewy, with a little vinegar to relieve the greasiness~ 🥘Brother Biao Claypot Rice🥘 The distinct Thai fragrant rice is salty, fragrant and soft, and the preserved food hidden in it is very rich, salty and sweet, fat and lean, and finally drizzled with a spoonful of secret sauce, the rice trembles at the sight🍚 Workers, come to Shunfeng Shunshui to refuel and eat‼ ️

There are many Cantonese restaurants in Shanghai, but not many of them feature authentic Shunde cuisine. I had the opportunity to go to Shunfeng Shunshui, a Shunde restaurant located in Changfeng Joy City, and tasted Shunde cuisine with exquisite ingredients and unique skills. The clay pot rice in the video is mainly made of Thai fragrant rice, supplemented with barbecued pork and sausage. As soon as it was served on the table, the aroma was so delicious that it fascinated everyone at the table, and the professional stirring of the waiter made the diners' appetites reach the highest point, and they were almost salivating [naughty]

Raw porridge is a highlight of Shunde's late-night snack culture. There are wisps of white smoke in the streets and alleys, and the aroma of rice is refreshing. Now you don't have to go to Shunde, you can also taste such delicious food in Shanghai. The favorite late-night snack of the bosses, pork loin and spare ribs reappear in Shunfeng Shunshui‼ ️ The lively scene of sitting by the national stove and eating hot pot seems to have reproduced the classic scene in Hong Kong TVB movies, sitting around the table, drinking wine, chatting and laughing🍻 ♨️Raw porridge pot base♨️ Compared to the spicy and stimulating Sichuan and Chongqing hot pot, Shunde people pay more attention to the original flavor of the ingredients. There is no porridge base with a grain of rice. It is as sticky and dense as thickening sauce. Soaking in such rice soup can better highlight the original flavor of the ingredients. 🥓Secretly made pork loin🥓 It is definitely the most delicious pork loin I have ever eaten👍It is very particular about both the time and the way of eating. It must be put into the pot within two minutes, and the pork loin must be spread flat in the hot pot spoon so that it can be heated evenly. When the bottom of the pot boils, it should be dipped six times up and six times to ensure the best crisp taste. The seasoning can be freely matched according to personal preferences. You will fall in love with it after eating it once❣️ 🥩Fresh and tender fat ribs🥩 Fat ribs are like small ribs, but they are more delicate than small ribs. The secret lies in the tedious operation. Each fat rib is best from putting it into the pot to taking it out in 3 minutes and 40 seconds. The waiter in the store has prepared a timer considerately, and every second counts⌛️The meat is bursting when you bite it, and it is highly praised💯

My mother-in-law's birthday was coming up, and I wanted to change the taste, so I booked here. It was my first time trying Shunde cuisine, and the experience was really good. Now there are vouchers to use, so the price-performance ratio is quite high. Let's talk about the service first. Because there were not many of us, we couldn't eat the per capita in the private room, so I booked the lobby. I didn't expect that the usher at the door after entering said that the lobby was crowded. There were four elderly people in our group, and someone just canceled the private room, so they took care of us and changed to the private room, and there was no per capita consumption, which was very considerate. The person who served us was Ms. Yu, who was a very cheerful foreman and provided thoughtful service throughout the whole process. Every dish was announced, such as sashimi and chicken, and they were all served and explained in person. Here are some dishes: Shunde Fish Sashimi^We ordered three ways to eat grass carp, sashimi, fried fish fillet, and salt and pepper fish bone. I have never eaten river fish sashimi before, and it tastes different after trying it Shunde Sauna Chicken^Use marinated boneless chicken and put it directly into the steam pot. The foreman Yu helped us set the time. When the pot is opened, dip the chicken into the seasoning they prepared. The taste is fresh and tender with a little spicy. Macau Roasted Pork^The skin is crispy and roasted just right. Dip it in sugar and yellow mustard sauce, and it is full of fragrance. Stir-fried beef ribs with peanut sprouts^It’s the first time I’ve eaten this dish. In this dish, beef is no longer the protagonist. The crispness of the peanut sprouts is the essence of this dish. Sister Huan’s Lunjiao Cake^It’s not as amazing as I imagined, a bit like Shanghai’s fermented rice cake. Pig intestines^It was the first time for my child to eat pig intestines in his life, and he ate a lot of them. It really opened my eyes. Beef brisket Chencun rice noodle^Their homemade rice noodle rolls are very thin but not mushy, and taste good with beef brisket.