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Chenpi Chen Restaurant

特色菜 · ⭐ 4.1

Room 305, Tower T2, Qianhai Kerry Business Center, Qianhai Avenue, Qianhai Shenzhen-Hong Kong Modern Service Industry Cooperation Zone

Dishes

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  Braised Goose Feet and Wings

  A Cantonese dish featuring goose feet and wings braised in a rich, aromatic sauce.
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  Ginger Oil Clay Pot Rice

  Ginger oil clay pot rice is a traditional Cantonese dish featuring fragrant rice cooked in a clay pot with ginger oil, often served with preserved meats or vegetables.
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  Braised Spare Ribs with Perilla

  A Cantonese dish featuring pork ribs braised with fresh perilla leaves, delivering a savory and aromatic flavor.
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  Pepper Pan-Seared Free-Range Chicken

  A dish of free-range chicken pan-seared and baked with black pepper, resulting in tender meat and aromatic flavor.
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  Pepper and Ginkgo Steamed Pig's Trotter

  A traditional Chinese dish featuring pig's trotter steamed with ginkgo nuts and black pepper, offering a savory and subtly spicy flavor.
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  Mustard Stir-fried Goose Intestines

  A dish featuring fresh goose intestines stir-fried with mustard, garlic, and ginger, delivering a crisp texture and spicy aroma.
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  Tangerine Peel Braised Squab

  A delicately braised squab seasoned with tangerine peel and aromatic spices, resulting in tender meat with a fragrant citrus note.
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  Tangerine Peel Steamed Buns

  Steamed buns filled with pork and tangerine peel, known for their delicate flavor and aromatic citrus notes.
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  Tangerine Peel Beef Clay Pot Rice

  Beef and tangerine peel clay pot rice made with beef, tangerine peel, and rice, simmered together in a clay pot for a rich, fragrant, and soft texture.
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
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  Shunde Steamed Wuchang Fish Belly

  Fresh Wuchang fish belly steamed with ginger and scallions using a slow-braising method, resulting in tender meat and rich broth.

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