A Bite Of Shunde

Richmond

a taste of authentic Shunde

About A Bite Of Shunde

A Bite Of Shunde is a Chinese restaurant dedicated to Shunde cuisine. Renowned as a "UNESCO City of Gastronomy," Shunde is a pivotal birthplace of Cantonese cuisine. The people of Shunde prize the natural essence of ingredients and place great importance on precise heat control and traditional techniques; a seemingly simple dish often reflects a deep, earnest commitment to quality ingredients and culinary craftsmanship. We have brought these authentic Shunde flavors to Vancouver, hoping to introduce more people to genuine Shunde cuisine through dishes that are both traditional and heartwarming. From "Sauna Chicken" and Shunde-style roast chicken to fresh fish, claypot rice, and a variety of home-style dishes, we focus on the quality of our ingredients and avoid over-seasoning, emphasizing freshness, tenderness, aroma, and the distinctive *wok hei* (breath of the wok). At A Bite Of Shunde, it is about more than just a meal—we hope to introduce you to the culture of Shunde and the true taste of Cantonese cuisine.

Course 1

Sauna-Steamed Free-Range Chicken with Guangdong Luffa

Made with free-range chicken and fresh Guangdong luffa, this signature Shunde dish is simply seasoned with salt and oyster sauce, then steamed for 7-8 minutes. The steam locks in the chicken's natural juices while the luffa absorbs its savory flavor, creating a tender, fresh and naturally sweet finish. Pure, authentic flavor - freshness you can see.

Braised meat and vegetables in a black clay pot on a woven placemat, with green onions in the background
Course 2

Shunde-Style Boneless Crucian Carp with Salt & Peanut Oil

An award-winning dish from Shunde, China. Live crucian carp is carefully deboned through the body, leaving only the head and tail bones, making it easy to enjoy for both children and seniors. Seasoned simply with salt and peanut oil in the traditional Shunde style, the fish remains delicate, fresh and naturally flavorful. Simplicity reveals true craftsmanship - the essence of Shunde cuisine.

Red pot of baked beans topped with broccoli florets on a tabletop
Course 3

Traditional Clay Pot Rice with Chinese Sausage & Cured Pork

Made with premium Thai jasmine rice, Chinese sausage and cured pork, this classic clay pot rice follows a traditional cooking method - high heat to cook the rice, followed by low heat to slowly form a golden, crispy crust. The rice absorbs the rich aroma of the cured meats while remaining distinct and fragrant. A timeless Cantonese classic, perfected by traditional technique and precise heat.

Braised meat in a black clay pot with green onion garnish on a woven trivet

Live Seafood,
Timeless Cantonese Craft

In Shunde cooking, the cook's job is to get out of the ingredient's way. That is why our fish arrive live, our chickens are chosen for firm texture, and our soups are stewed for hours in covered pots rather than rushed over high heat. Nothing is masked with heavy seasoning or thickeners; a dish is judged by whether the chicken still tastes of chicken and the fish still tastes of the river. That standard decides our daily buying, our prep, and everything that reaches your table.

A traditional Cantonese feast featuring abalone, sea cucumber and a generous selection of premium ingredients, carefully layered and slowly braised in a rich savory sauce. Poon Choi is more than a dish - it symbolizes togetherness, abundance and prosperity. Made for sharing, every pot brings family and friends together around one table.

Prosperity Poon Choi - Traditional Cantonese Feast
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Whole fish plated on a white dish with herbs, viewed from above on a sunlit table.
Spicy beef soup topped with herbs and vegetables in a black bowl on a gray table
Steamed Dungeness Crab with Handcrafted Pork & House Soy Sauce

Fresh live Dungeness crab is paired with handcrafted pork and steamed together with our house soy sauce. As they steam, the crab's natural sweetness blends with the savory richness of the pork, while the sauce enhances rather than overpowers their flavors. A delicate balance of freshness and richness, showcasing the essence of Shunde-style steaming.

Curved black arrow pointing down and left on a white background

The Taste of Shunde, Ordered in Minutes

Black line-art shrimp icon facing left on a white background

Rooted in Shunde

Recipes carried straight from Guangdong's culinary capital and cooked the way they are at home — no shortcuts, no local adaptations, no apology for the real thing.

Black outlined circular fish emblem with three fish around a central star-like shape.

Fish at Its Freshest

Crucian carp, grouper and shrimp are kept live until your order is placed, so the texture and natural sweetness reach the table exactly as they should.

Steaming bowl with spoon, suggesting hot soup or porridge

Slow Fire, Real Soup

Our stewed soups sit in sealed pots for hours, drawing clean, deep flavour from good ingredients alone — never from powder, paste, or a shortcut.

Simple black line drawing of a bowl of rice

Made for Sharing

Claypot rice, poon choi and whole roast chicken, portioned for families and gatherings — Richmond's table for anyone who misses cooking from home.