Try the classic Shunde restaurant @ Yang Ting Kee

Shunde is one of the main origins of Cantonese cuisine, known for its distinctive flavors and emphasis on precise cooking techniques and fresh ingredients. The first generation founder of Yang Ting Kee, Mr. Yang Huaibin, established the 'Yongyi Restaurant' in 1908 in Shunde Guihuazhou, specializing in authentic snacks and Shunde stir-fries. The second generation, Yang Tingxian, was a renowned Shunde chef, nicknamed 'Red Nose Xian' due to a light red birthmark on his nose. Now, the fourth generation has taken over, preserving and promoting the ancient salt-smoking technique that has a history of over 300 years and was nearly lost. Signature Dish - Salt-Smoked Chicken: Adhering to traditional methods, it uses natural sea salt and free-range chickens, freshly baked every day. The sea salt is stir-fried over high heat to over 200 degrees Celsius, and the fresh chicken is wrapped in parchment paper and covered with sea salt. The chicken is cooked using the heat from the sea salt. The ancient salt-baking method requires precise control of the heat; a minute less and it will be undercooked, a minute more and it will be overcooked. Due to the complex process and high technical requirements, only Yang Ting Kee still adheres to this traditional method. The ancient salt-baked chicken is tender, with a fragrant bone and a subtle smoky flavor, making it unforgettable. Other dishes are also good, such as Boneless Grass Carp (a skillful dish with fresh fish meat), Shunde Fish Soup (sweet and delicious, with a tasty fish broth), and Shrimp Stuffed Vegetables (a specialty dish with fresh ingredients). Overall, the quality of the dishes is good, suitable for family and friends gatherings. If you like Shunde cuisine, be sure to give it a try. Detailed Address: Shop XT401, Xietianli, Lingnan Tiandi, Chancheng District, Shunde Yang Ting Kee (next to the Clock Tower)