Shunfeng is a time-honored seafood restaurant in Beijing, specializing in Cantonese seafood, and its chef team is mostly from Shunde---, Guangdong, the hometown of Chinese chefs, which can be described as a model of cooking in Fengcheng. Shunfeng started in Shunde, went north to Beijing in the early 90s, and settled in Beijing with its first restaurant, and since then it has expanded in Beijing, Guangzhou, Tianjin, Shenyang, Xi'an, Dalian, Qingdao, Kunming, Foshan and other places, and has more than 20 branches so far. In its heyday, Shunfeng was the top representative of Beijing's Cantonese seafood restaurants, and although its glory has passed, the fresh and rare seafood here still makes it difficult for many seafood restaurants today.

In terms of seafood dishes, Shunfeng can be said to have a rich heritage, and many dishes have won awards in various domestic cooking competitions. Dongxing Banlong Tuzhu once won the gold medal of the 4th National Cooking Competition, which is also Shunfeng's original dish. The fish body is fried with celery and egg white, the fish head, fish bones and fish are steamed with tofu, the fish meat is snow-white and crystalline, the fish skin is red and bright, and the oil is dotted. The head of the fish contains a "dragon ball" carved from a carrot, and the side of the fish is decorated with broccoli, which is particularly eye-catching in red and green. Steamed and stir-fried is a common way to deal with groupers in Cantonese cuisine, and Shunfeng also has a dish of burnt eastern star spots, which is a fried soup with shabu-shabu, which is even sweeter. More than 3 years old hens, Jinhua ham, keel, shark bones, etc. boiled out of the wing soup, boiling on the fire; Dip the good fresh fish fillets into the fin soup pot, pick them up immediately after a few dips, and send them to the mouth, the fish fillets are rolled along the texture of the lips and teeth, the taste is solid and delicate, delicious and plump, with the sweet fragrance of the fin soup, the method is light but the taste is by no means bland. The New Dragon Emperor's Night Banquet, Australian lobsters are cooked separately, and then one by one, the momentum is extraordinary, and it is also an award-winning famous dish, which has won the top ten famous dishes of Chinese Cantonese cuisine and the gold medal of the 4th National Cooking Competition; White Snow Reflecting Golden Dragon, Qunying Braised Cui, Emperor Crab Three Foods, Osmanthus Fried Sea Tiger Wings, Shunde Scooping Yusheng, etc., are also treasures in Cantonese seafood.

There is no shortage of affordable seafood that is worth recommending. Eat the treasure fish twice, the head, tail and bones are fried and then reset and plated, and half of the fish meat under the slice is hung and fried, with a little lemon juice to outline the sweet taste; The other half of the fish meat is stir-fried with soy sauce and red pepper, seasoned with ginger juice, the taste is more warm, and the stir-fried part is set off with each other, each showing its own characteristics. Rich shrimp with salt and pepper, the shrimp is lightly fried, followed by the plate with the salt and pepper, the fresh fragrance is elastic, and the shrimp paste is full of fragrance. Fengcheng crab meat fried with milk, egg white milk fried into crab meat, the heat is appropriate, the taste is smooth and tender, and the taste is fragrant and soft.

It should be noted that the quality of ingredients is also a link that cannot be ignored in seafood restaurants, and it is best to confirm the condition of the ingredients of the day in advance, especially for large fish, meat and crabs, etc., when the ingredients are not satisfactory, you can abandon them and seek seafood in better condition on the day.

Shunfeng's environment was a model of elegance and luxury in the early days, and the private rooms were antique and luxurious. However, from today's point of view, Shunfeng, which has passed the age of its establishment, naturally looks old-fashioned, especially the earlier branches such as the Agricultural Exhibition Center store and the Asian Games City store, and the huge signboard in the style of the 90s makes people feel like they have gone back in time. Shunfeng has a number of branches in Beijing, and the Agricultural Exhibition Center store is the main store of Shunfeng, and it has the best reputation among all stores. The restaurant has a good service attitude and responds in an orderly manner, but private rooms and scattered seats are subject to a 10% service charge.