Shunfeng is an old Cantonese restaurant opened by Shunde people, founded in Shunde in 1989, the first Shunfeng opened in Beijing in 1992, is one of the best Cantonese restaurants in Beijing at that time, the Shunde celebrity chef at that time really let Beijing's dignitaries and nobles and rich people see what is the real fresh seafood. Foshan Shunfeng Villa has won the title of National Five-Diamond Restaurant and Chinese Cantonese Cuisine Famous Restaurant, and the group currently has more than 20 chain branches in Beijing, Guangzhou, Xi'an, Shenyang and other cities. Today's Shunfeng is naturally not difficult to replicate the glory of the past, and the main seafood is also limited by geographical factors, but the quality of the dishes still makes it difficult for ordinary Cantonese restaurants to match. The Dragon Emperor's Night Banquet, launched in 1991 by He Qingang, chairman of Shunfeng Group, is still a blockbuster on the menu. The main ingredient of this dish is more than 3 catties of Australian lobster, lobster balls are fried with fresh lilies, asparagus, etc., lobster claws are cooked with salt and pepper, and the lobster is still placed as it is when served, the shrimp balls are placed in the middle, the lobster claws are placed on both sides, and the head and tail are still in the corresponding position. The whole dish is magnificent, from the presentation to the taste impeccable. Shunfeng's seafood is exquisitely made, and the appearance and taste are online at the same time. The Eastern Star Spotted Dragon Spit Beads, Sealord Sauce Grilled Lobster Boys, Braised Big Abalone Wings, Crispy Suckling Pigeon Fried Nine Belly Fish, Steamed Treasure Fish with Chopped Pepper, and Typhoon Shelter Deep Sea Prawns are served at a high rate, and the production is very stable. As the saying goes, "Chefs come out of Fengcheng", Shunde's chefs not only have a long tradition and many practitioners, but also are well-known throughout Southeast Asia and the Chinese region of North America. The craftsmanship is first-class and good, and the Shunde chef of Shunfeng also brings a lot of Shunde specialties, first of all. Shunde chrysanthemum dismantling fish soup has to be tasted. The traditional method of this dish is to fry the minced fish on both sides until fragrant, carefully remove the fish bones and then make them into minced fish for later use, boil the fish bones into soup, and then put in the previous minced fish, and add a variety of accessories such as shredded melon, shredded mushrooms, shredded tofu skin, shredded eggs, vermicelli, etc., to thicken and boil. Shunfeng adds chrysanthemum petals on top of this to add more color to the soup and the taste is more fragrant. Fengcheng crab meat fried milk is also a must. The chef has many years of experience in the heat, and the milk of the finished dish is lumpy, and the crab meat is integrated into it, which is delicious and tender, and this dish can not be tasted elsewhere. In addition, Shunde fish cakes, fish balls, fish pots, and Daliang fried milk are all distinctive and worth trying. Shunfeng has a number of branches in Beijing, the façade is very eye-catching, the interior decoration is antique, beautiful and elegant. Among them, the branch of the Agricultural Exhibition Center is the main store, and the reputation has been very good for more than 20 years, and there are not many types of seafood pools on the first floor, but the freshness is still okay. The restaurant has two floors, and the private rooms are very large, which is suitable for business banquets. All branches of Shunfeng need to add a 10% service charge, but the staff have a good service attitude and add water and change dishes in time. Generally, there is no need to wait for a table, and customers can choose the nearest branch to eat, and they can park in front of the door by car.