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Chaofu · Must-Eat Chaoshan Cuisine in Panyu

粤菜 · ⭐ 4.0

No. 172, Panyu Avenue North (near Nanda Road Intersection)

Dishes

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  Durian Baklava

  Durian puff pastry is primarily made with flaky dough and durian flesh, crafted by layering dough sheets around durian filling and baking until golden and crispy. The process involves rolling the dough into thin sheets, alternating with durian flesh to create a multi-layered structure, then baking until golden brown and crunchy.
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  Cantonese Fresh Shrimp Dumplings

  Cantonese fresh shrimp dumplings are made with fresh shrimp and pork, wrapped in thin dough and steamed to perfection. The delicate wrappers highlight the tender, flavorful shrimp inside.
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  Chaozhou Dim Sum Platter

  A platter of classic Cantonese dim sum, including har gow, siu mai, cheung fun, and chicken feet, steamed to perfection with delicate wrappers and flavorful fillings.
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  Macau Baked Egg Tart

  A sweet pastry made with eggs, milk, and sugar, baked in a flaky crust. Originating from Macau, it features a creamy filling and crispy shell.
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  Fried Puning Tofu

  Fried Puning tofu is a Guangdong regional specialty dish primarily made with soft tofu. The tofu is cut into pieces, lightly coated with starch or flour, and deep-fried in hot oil until the exterior turns golden and crispy while the inside remains tender. It is usually served with a sauce or eaten as-is, offering a delightful contrast of crispy outer texture and soft inner consistency.
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  Baozi with Stir-Fried Vegetable and Pork in Clay Pot

  A creative dish combining clay pot cooking and pan-fried dumplings, filled with pork and seasonal vegetables, crispy on the outside and juicy inside.
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  Raw-fermented Blood Clam

  A cold dish made by marinating fresh blood clams in salt, garlic, ginger, and chili for a delicate, savory flavor.
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  Hundred-Sauce Steamed Chicken Feet

  A Cantonese dish featuring chicken feet steamed with a blend of multiple sauces, resulting in tender and flavorful bites.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Bright Green Fresh Shrimp Dumpling Imperial

  Fresh shrimp filling with green vegetable juice for color, handcrafted into translucent steamed dumplings. The skin is clear and delicate, the filling tender and chewy, with a fresh, light taste highlighting the natural flavor of shrimp.
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  Red Rice Beef Sausage

  Red rice beef sausage is made primarily from red rice and beef. The seasoned beef is mixed with red rice and stuffed into casings, then steamed or smoked. It has a rich texture with a blend of rice and meat aroma, slightly salty with a hint of five-spice flavor.
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  Oyster Lace

  A Cantonese dish made with fresh oysters and egg, lightly stir-fried and thickened with starch for a silky texture.
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  Sautéed Leek Dumplings

  A savory snack made from fresh leeks and rice batter, pan-fried until golden and crispy on the outside, with a soft, flavorful interior.

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