大師兄新派順德菜 The Big Brother

Fried Milk (炸牛奶)

Shunde's signature dish: a crisp, golden-fried exterior that shatters to reveal a barely-set, silky sweet milk custard inside — the technique is demanding and this version executes it cleanly.

Fish Tofu (魚腐)

Hand-beaten fish paste blended with egg whites and steamed to a trembling, cloud-like softness — a uniquely Shunde preparation that has no equivalent outside this cuisine.

Double Skin Milk Pudding (雙皮奶)

Two layers of delicate milk skin forming around a warm, barely-set custard — the classic Shunde dessert, served here with careful attention to texture.

Steamed Fish

Cantonese-style whole steamed fish finished with hot oil, soy, and ginger — deceptively simple and a reliable indicator of kitchen quality here.

Shunde-style Roast Pork

Crisp-skinned roasted pork in the Shunde tradition, with a focus on even crackling and well-seasoned fat — a regional variation worth ordering over generic BBQ.

Stir-fried Water Spinach (炒通菜)

A simple wok-tossed green done with the fermented tofu and garlic that marks a kitchen running its wok at proper heat — a table staple worth ordering.