The differentiator is the Shunde regional approach, which emphasizes delicate, light broths and seafood-forward cooking distinct from the heavier, meat-centric hotpot traditions of other Chinese regions. Shunde cuisine, originating from the Guangdong province, is known among Cantonese food communities for its restraint and emphasis on ingredient quality over heavy seasoning, making this kitchen a meaningful address for diners seeking that specific regional dialect. The house-made broths are the foundation of every dish, whether ladled over Congee or served as a hotpot base for tableside cooking. · No website yet.