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Guangdong Chaoyuan Restaurant (Shangjing Xi Yuan Branch)

粤菜 · ⭐ 3.8

Shangjingxi Yuan Commercial Street, Jingjin New City

Dishes

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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  客家油面筋

  客家油面筋是一道以油面筋为主要食材的菜肴，将面筋炸至膨胀后，加入肉末、香菇、青菜等配料，用酱油、糖、盐等调味料炒制而成。
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  客家豆腐酿

  客家豆腐酿 is made by hollowing out tofu and filling it with seasoned meat paste, typically pork and shrimp. It's steamed until cooked through, often enhanced with mushrooms, scallions, and ginger. A light soy sauce or thickened sauce can be added to taste.
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  广式蜜汁叉烧肉

  广式蜜汁叉烧肉以猪里脊肉为主料，用酱油、糖、蚝油、蜂蜜、五香粉等调料腌制后，挂炉烤制而成。成品色泽红亮，肉质软嫩，带有蜜汁的甜香和微咸。
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  潮汕干笋

  潮汕干笋是一道以干笋为主要食材的菜品，干笋需提前泡发后切段，与猪肉、腊味或海鲜等搭配，用炒制或炖煮的方式烹制而成，保留了干笋的韧性和清香。
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  牙签虾

  牙签虾是一道以鲜虾为主料，去壳后穿在牙签上，经过腌制后油炸或煎制而成的菜肴。虾肉紧实，外皮酥脆，口感鲜香。
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  Poached Chicken

  White-cut chicken is a traditional dish made primarily from young chicken. It is boiled without any seasonings, preserving the natural flavor of the meat. It is served with a specially prepared sauce to enhance its original taste.
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  Oyster Omelette

  Oyster omelet is a traditional dish made primarily from fresh oysters, eggs, starch, and scallions. The preparation involves washing the oysters, mixing them with eggs, starch, scallions, and other ingredients, then frying the mixture in a flat pan until both sides are golden brown.
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  金牌砂锅粥

  金牌砂锅粥以大米为基底，加入海鲜、肉类或禽类等食材，用砂锅慢火熬煮而成。主要食材包括米、鸡肉、虾仁、鱼片或贝类等，辅以姜片、葱段等调味料，通过长时间炖煮使粥体浓稠，食材鲜香融合。
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  Premium Preserved Meat Clay Pot Rice

  Golden Grade腊味煲仔饭 is a classic dish primarily made with premium腊肠 and fragrant rice. The preparation involves slicing the腊肠, placing it together with washed fragrant rice into a clay pot, adding an appropriate amount of water, and slowly simmering over low heat. When the rice is fully cooked and has absorbed the aroma of the腊肠, and a layer of crispy rice crust forms at the bottom of the pot, it is ready to be enjoyed.

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