There are not many Cantonese restaurants in Nanjing, and Shunde Yusheng Stall, founded in 2005, can be called a long-established local Cantonese restaurant, and has a strong reputation for many years. Cantonese restaurants in Nanjing are generally divided into two factions, one is such as Cuiyuan and Guan Yexuan, which are mainly high-end Cantonese cuisine; One type is gathered in cheap Cantonese dishes such as morning tea and roasted meat. The Yusheng stall takes the mid-range route, mainly promoting Shunde Yusheng, cheap seafood and roast meat stir-fry, etc., with a wider audience. Comparatively speaking, the classic Cantonese cuisine of Yusheng Stalls has a fair taste, and there are many dishes that are adapted to the tastes of local people, and are highly evaluated.
Although the name of the store is Shunde Yusheng Stall, Yusheng is hardly authentic. Shunde's local yusheng generally uses large grass carp or sea bass, etc., and at the same time prepares a variety of seasonings such as garlic slices, ginger shreds, green onions, and peanuts, and then stirs and eats them with the sashimi. Live grass carp is rare in Nanjing, and the restaurant offers three alternatives: sea bass, grouper and tiger grouper.
It should be noted that due to the risk of parasites, Hong Kong banned the sale of mainland freshwater sashimi as early as 30 years ago. In contrast, grouper and tiger grouper are both marine fish, and the risk of parasite infection is much lower than that of sea bass, which is relatively safe.
In terms of seasoning, the restaurant combines the seasonings into one plate, with only a few seasonings such as soy sauce, chopped peanuts, shredded green onion and ginger, and also includes mustard, which is different from the way Shunde yusheng is eaten. Mustard is to Shunde Yusheng, equivalent to vinegar to shrimp dumplings, all of which are the epitome of the improvement of Cantonese cuisine in Nanjing. Although it is not authentic, the flavor is good, the fish fillet is light and transparent, the taste is smooth and tough, the meat is fresh and sweet, and it basically reaches the normal level of Shunde Yusheng. In addition, diners can choose to eat two meals with one fish, in addition to sashimi, boiled soup, porridge, steamed or salt and pepper.
Another dish of fresh teppanyaki perch is more popular than sashimi, which is created by the restaurant. The skin of the sea bass grilled together with the secret sauce is slightly burnt, and the fish meat is tender and flavorful, sweet and sour with a little salty and fresh, and the taste is on the heavy side, which is preferred by diners in Nanjing. There are also seafood dishes such as stir-fried flower nails, tea-flavored shrimp, geoduck sashimi, garlic seashells, etc., and the ingredients are relatively fresh. Cantonese restaurants naturally can't leave out roast dishes, and roast goose and barbecued pork are the signature of the fishermen's stalls. The roast goose is unstable, sometimes too salty, and the barbecued pork is more recommended. The barbecued pork is oily and burnt red on the outside, the pork is properly fat and lean, the meat is firm and elastic, and the overall aroma is sweet and rich but not greasy.
There are two branches in Shunde Yusheng stall, and the decoration is similar. The restaurant is characterised by a dark wooden structure with an antique design. There is a "small stream" in the store, where ornamental fish swim and lighting in the shape of farm goods, etc., which is quite a bit of the style of a Lingnan water town. The level of service is acceptable, the staff is quick and responsive, but they are not very familiar with the dishes, and it is difficult to make detailed recommendations.
