“UNDER BIG BANYAN” from Shunde, the "City of Gastronomy," draws upon the strengths of local folk culinary artistry. It insists on using fresh, seasonal ingredients and adheres strictly to the principle of "freshly made Shunde dishes," preparing every dish to order and refusing to use pre-packaged or pre-made meals. This commitment to authentic Shunde flavor has made it widely popular among diners.
A must-try signature dish is the restaurant's Shunde-style Braised Goose with Fermented Soybeans. This dish uses only the finest Qingyuan black-brown geese from Guangdong, known for their tender, juicy meat and balanced fat. The sauce is a secret recipe developed by the head chef, blending over 30 natural spices to achieve a perfect balance. The preparation method involves first slowly frying the goose until the skin is golden and crispy, then braising it for a full 50 minutes to allow the spices to fully penetrate the meat. The resulting flavor is a delightful balance of savory and a slightly sweet note, with an intense, aromatic scent of fermented soybeans. The skin is crispy, the meat is tender, and the taste lingers long after the meal.