Dim Sum in Shunde China 品香排骨饭(羊官路店) · 顺峰山庄(大良店) |Tony Johor Kaki Travels for Food · Heritage · Culture

In his video 丹牛食 Daniel, visited two popular dim sum places in Shunde, Guangdong province of China.

The first was Ping Siang 品香排骨饭(羊官路店), a humble neighbourhood type establishment operating for at least 50 year. The decor was sparse and furnishings were functional but sturdy and clean.

Most of the dishes here were freshly steamed in large bamboo trays and served steamy hot.

The signature here was steamed pork rib rice. There were other varieties such as steamed lup cheong (wax sausage) rice. The dish was a blend of sweet glutinous rice and fragrant rice topped with various choices of savoury meats.

There's also steamed chicken feet, pork trotter, beef ball, siew mai (pork dumpling), etc. Daniel enjoyed the soft moist texture and savoury sweetness of these dishes.

Daniel also had a kang kong dish where they blanched the crunchy water spinach and dressed it with a savoury spicy sauce that had garlic, chili, and wolf berry, etc.

Each steamed dish cost about RMB10 while the kang kong dish cost RMB15 (2024 prices). Daniel enjoyed his meal and didn't complained about any of the dishes.

Restaurant name: Ping Siang Pork Rib Rice 品香排骨饭(羊官路店)

Address: Yang'e, Shunde District, Foshan, Guangdong Province, China, 528308

The second dim sum place which Daniel went to was Shun Feng 顺峰山庄. Compared to the previous place (Ping Siang), Shun Feng was more upmarket, and well appointed. Shun Feng was also a culinary academy, where future chefs were trained.

Large windows flooding the huge dining hall with light, colourful beautiful lights hung overhead, luxurious carpet, multiple culinary awards (though I am skeptical about such things 🤭).

Ordering was via menu book and dishes were served at the table in individual plates or small bamboo basket (not in a large bamboo tray). The delicious dishes looked beautifully presented and exquisitely made.

Daniel had har kow (shrimp dumpling), chee cheong fun (rice roll) with beef. He also had egg tarts, polo bun with char siew, etc.

Daniel liked all the Shun Feng dishes he had a lot as they were well made and delicious.

Just one example, the chee cheong fun was soft and smooth, wrapping beef that was so tender, juicy and savoury sweet.

Daniel also had pamelo skin braised in soy sauce. It's a unique blend of citrusy with savoury sweet.

My late maternal grandma was from Shunde and she used to make this soy sauce braised pamelo skin. I haven't had this dish for a very long time. When I come to Shunde, it's one dish I want to try.