Close

Chaoguan Private Banquet (Qianhai Jiari Center Branch)

北京菜 · ⭐ 4.5

Qianhai Kerry Center, at the intersection of Linhai Avenue and Qianhai Avenue

Dishes

• 

  30-Year Yellow Wine Steamed Drunken Luo's Prawn

  Fresh Luo's prawns are steamed and soaked in 30-year-aged yellow wine. The meat is tender and fully infused with rich, deep wine aroma and a distinct fermented fragrance.
• 

  Three-Cucumber Juice Pan-Fried Boston Lobster

  Fresh Boston lobster stir-fried with a blend of three types of green onion juice, resulting in a savory and aromatic dish.
• 

  Orchid Braised Pork Trotter

  A traditional Suzhou dish made from pork trotters, marinated and simmered until tender, then sliced into orchid shapes for elegant presentation.
• 

  Fermented Tomato Sour Soup Surf with Australian Wagyu Beef

  Base of fermented tomato, simmered into a sour broth, served with Australian Wagyu beef slices, quickly cooked at high heat. Bright red soup with rich sour aroma and tender, juicy beef.
• 

  Ancient-style Cantonese Preserved Meat Clay Pot Rice

  Made with premium rice and traditional Cantonese preserved meats like lap cheong and cured pork, cooked slowly in a clay pot. The rice absorbs the rich flavors of the meats, forming a crispy bottom layer known as 'pot sticker'.
• 

  Traditional Roast Duck

  Traditional roast duck made with premium Peking duck, marinated, inflated, coated with sugar water, dried, then roasted in a wood-fired oven. Crispy skin, tender meat, bright red color, rich aroma.
• 

  Steamed Salted Spanish Mackerel with Ginger Strips

  This dish features salted Spanish mackerel steamed with ginger strips, resulting in a tender, flavorful fish with a subtle spicy kick.
• 

  Annanzi Gexianmi Stewed Pear

  A dish made from Annanzi, Gexianmi, and pear, slowly stewed to achieve a refreshing texture with moistening and cough-relieving properties.
• 

  Braised Large Yellow Croaker from East China Sea

  Home-style braised large yellow croaker from the East China Sea, made with fresh fish and辅料 like ginger, scallion, and garlic, cooked by stewing or braising. The fish is marinated, pan-fried until golden, then simmered in sauce to retain tenderness and flavor.
• 

  Handmade Old Dough Pork Bun

  Made with traditional old dough fermentation, this pork bun features a soft, elastic crust and a savory filling of fresh pork seasoned with scallions and ginger.
• 

  Boston Lobster

  Boston lobster is a dish featuring fresh Boston lobsters, typically cooked by steaming, boiling, or grilling to preserve its tender texture. Butter, garlic, and lemon juice are often added for enhanced flavor.
• 

  Braised Eel with Old Cai Pu

  A classic Chaoshan dish made by steaming fresh eel with aged pickled mustard greens, resulting in a savory and aromatic flavor.
• 

  Shaoxing Wine-Steamed Crab

  Fresh crab steamed in Shaoxing wine with ginger and scallions, resulting in a rich, aromatic dish with tender meat and creamy roe.
• 

  Steamed Crab with Meat Cake

  Fresh crab is combined with minced pork to form a meat cake, then steamed. The crab meat is tender and the meat cake is fragrant, offering a rich, savory flavor.
• 

  Crispy Shrimp Pockets

  Crispy Shrimp Pockets feature fresh shrimp wrapped in a light, crispy batter and deep-fried until golden brown, offering a satisfying crunch and tender filling.
• 

  Golden丝 Tossed Bean Sprouts

  A refreshing cold dish made with fresh bean sprouts, shredded carrots, and scallions, dressed with salt, sesame oil, a touch of vinegar, and sugar for a light and crisp flavor.
• 

  Truffle Baked Abalone

  Fresh abalone is baked with black truffle, seasoned with butter and broth, resulting in a tender texture and rich aroma, where the unique flavor of black truffle complements the natural sweetness of abalone.
• 

  Black Pepper Preserved Orange Beef

  Tender beef slices stir-fried with black pepper and preserved orange peel, creating a savory, aromatic dish with a hint of citrus.

Reviews