Chinese Culinary Arts Class #4 - Sun Sui Wah in Richmond

Of all the styles of Chinese food, Cantonese is my favourite and most familiar style.

Yesterday for our fourth Chinese Culinary Arts Class, we ate at Sun Sui Wah (102 Alderbridge Place, 4940 No. 3 Road, Richmond, 604 273-8208) in Richmond.

Here's what we had:

• Fish maw with fresh crab meat soup (Xierou yudu geng)
• Roasted Squab (Ruge)
• Deep fried boneless duck with mashed taro (jia yu xiang su ya)
• Pan fried crab meat with egg (Xiagg jian furon xie)
• Braised Goose webs with fish maw and Chinese mushroom (Bei gu hua jiao he zhang bo)
• Steamed bean cake stuffed with shrimp (Bai hua niang doufu)
• Fried rice with shrimp and shredded chicken in twin sauce (Yuangyang chao fan)

My favourites were the deep fried boneless duck, the tofu with shrimp (delicate flavours and I love almost every tofu dish) and the roasted squab which is one of the restaurant's signature dishes.

I don't usually like goose webs, but I actually enjoyed it last night. Perhaps it was due to the wonderful Chinese mushrooms that accompanied them!

Here's a picture of the tasty squab:

And one of the duck:

Finally, the tofu: