Founded in 1997, Shunde Restaurant opened its third outlet, Chongwenmen branch, in Beijing, bringing authentic Cantonese cuisine to more foodies in the capital.
The Shunde steamed chicken is the must-try. The chicken, which is cooked within a few minutes, tastes tender and fresh. All the chicken is free ranged in Qingyuan, Guangdong province. After enjoying the steamed chicken, the next step is to try the chicken soup cooked together in the steaming pot.
The Shunde-style fish head of a six-kilogram fish baked on a copper plate is also a signature dish. Many of the ingredients are air shipped from Shunde, Guangdong province, from buffalo milk to rice noodles and from preserved sausage to dried bamboo shoots.
