Canton food love runs deep.
Came here for fish maw soup dumplings and sautéed fish maw with clam, loofah and minced pork. It was a bonus to find these knockouts on the menu, deep fried sesame balls stuffed with bird’s nest and apricot kernel milk and fried boneless frog leg stuffed with julienned shiitake, jinhua ham and the most tender part of Chinese kale, a beautiful Shunde dish named after its presentation like a jade hairpin.
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