- March 10,2023
Shunde hides many excellent dishes for personal use, especially Dalian, which is "made from Fengcheng", and each of them has its own unique characteristics. For example, Yushanfang eats raw Shunde fish to extreme.
Yushanfang Huangnyu will not accept orders without a telephone appointment. Mr. S. tried to have a telephone consultation that same day, but was denied. The second time I ordered two days in advance and staff added WeChat to write menu. Although there were only two of us, boss booked a private room because store only has five separate rooms, which is a real family kitchen. The reason we only accept pre-orders is because apart from lack of separate rooms, most important thing is to ensure freshness of ingredients and pick up goods on day of order.
Yushanfang specializes in Shunde yusheng. The ingredients are fresh, fish is crystal clear, knife is exquisite, taste is pleasant. However, uniqueness of restaurant lies in seasonings, especially in use of salt. Lee, owner of his own kitchen, is a strange man, a salt controller.
Shunde Yusheng usually doesn't choose soy sauce as seasoning, but salt to enhance freshness. And Yushanfang Salt really opened our eyes. When two of us entered private room, as soon as we opened door, we were shocked by various salt shakers on table. Boss Li said that only more than 50 kinds of salt are prepared here, and his own collection from all over world, 500 kinds of salt, and on first On floor of restaurant there is a salt showcase.
People think salt is white and tasteless, but Bossa Lee's salt is bright and rich. Boss Li personally explained, demonstrated, and recommended phrases that day with a strong sense of ceremony.
He recommended five salts to us: pink Himalayan pink salt with rich characteristics; Indian black mine salt, containing sulfur, which is full of smell of rotten eggs, but upon entry has a rich taste of canned eggs; Yunnan Nuodeng well salt, used to make ham; brown Hong Kong table salt crystallized from a soy sauce cooker, this salt tastes like umami soy sauce; and Iran, which has been included in United Nations 100 valuable ingredients of blue salt, this salt tastes like an explosion of sugar, but immediately becomes very soft, suitable for seafood and desserts.
Guests can also try different combinations of salt according to their taste to achieve best taste. This rich salt content gives Yushanfang sashimi its characteristic umami flavor.
Due to small number of people, Boss Li chose a slightly smaller portion of golden snapper to cook shunde yusheng for us. Yushanfang also has more ingredients than other restaurants. There are 16 kinds on a large plate, including lemon wedges, vegetable wedges, fried taro wedges, purple sweet potato wedges, potato wedges, onion wedges, raw garlic slices, mustard wedges, etc. , Serve with fish sashimi. Boss Li said that Japanese sashimi is thick and sweet and ingredients are subtractive, while shunde yusheng is additive.
First, pour Yushen's Soul Mate Fragrant Peanut Butter. Boss Li thoughtfully said that if stomach is sensitive, do not put too much peanut butter in order to avoid stomach discomfort after eating. Once peanut butter and fish have completely melted, it's really fun to eat with different salts.
One fish and three courses, corner fish was invented by chef and it became lean meat of fried fish with Thai imperial sauce, and fish was simply rolled in raw flour and egg white, and light and transparent bubbles were fried. This is not something that ordinary chefs can do. Served with Thai sweet chili sauce and a crispy crust, this dish needs to be cooked quickly while bubbling.
The fish skin with icing glass and minced pork can be pan-fried, together it will have an upscale look, and level of taste will immediately be enriched.
The cold cuts and iced vegetables are fresh and well presented, and heavy ice cream container is very unusual. There are not so many restaurants in Shunde that pay such attention to serving of plate, it is not without reason that it is one of black pearls.
Also, two pre-dinner snacks, soft-boiled quail eggs and ginger pork knuckle jelly, are very Cantonese. The liquid core of quail eggs is just right, but gelatinous texture of pork knuckle jelly is still a bit weak.
Fresh ingredients, unique and innovative dishes, and almost every dish has a strong memory. This is Yushanfang's attraction for attracting repeat customers, but remember to book at least two days in advance.
