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Fengwei Chaoshan Small Collection (Dameisha Branch)

粤菜 · ⭐ 4.3

No. 5, Building 1, CaiTao Road, Meisha Subdistrict (opposite Jinhaiyu Supermarket)

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Dry Pot Shrimp with Salted Pepper

  Fresh shrimp stir-fried with green and red peppers, garlic, and seasoned with salted pepper. Prepared using dry pot technique—first sautéing spices, then quickly stir-frying shrimp and vegetables to achieve tender, flavorful shrimp with a rich salty-spicy taste.
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  Signature Chaoshan Fried Tofu

  Fresh tofu cubes are deep-fried until golden and served with a secret sauce, creating a crispy exterior and tender interior — a classic snack from Chaozhou region.
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  Seasonal Vegetables

  Seasonal vegetables is a dish primarily made with fresh, seasonal vegetables, prepared through simple cooking methods such as stir-frying, steaming, or cold mixing, to preserve the vegetables' natural flavors and nutritional value.
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  Chaozhou Taro

  A traditional Chaozhou dish made by slow-cooking taro with pork and shrimp paste, resulting in a rich, soft, and savory flavor.
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  Stir-fried Blown Shell

  A dish made by stir-frying blowfish shell with vegetables, known for its fresh and savory taste.
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  Stir-fried Clams

  Stir-fried mussels is a dish featuring fresh mussels as the main ingredient. After cleaning, they are stir-fried with garlic, ginger, chili, and other seasonings, then simmered with wine, soy sauce, and a little water until the mussels open. Finally, chopped green onions are sprinkled on top. Proper heat control ensures tender meat and flavorful broth.
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  Stir-Fried Greens

  Stir-fried greens is a home-style dish primarily made with leafy vegetables such as bok choy, mustard greens, or spinach. The vegetables are washed, cut into segments, and stir-fried quickly in a hot pan with a small amount of oil after sautéing garlic until just cooked through. Seasoning is added before serving.
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  Steamed Pearl Clams

  Fresh pearl clams are quickly blanched in water and served immediately, preserving their natural freshness and delicate sweetness.
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  Clam and Shrimp Congee in Clay Pot

  A savory rice porridge made with fresh shrimp and rice, slowly cooked in a clay pot for rich flavor and smooth texture.
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  Clam and Crab Rice in Clay Pot

  A savory rice porridge made with fresh shrimp and crab, slowly cooked in a clay pot for rich flavor and smooth texture.
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  Oyster Egg Fritter

  A traditional Chinese dish made by frying fresh oysters mixed with beaten eggs, resulting in a savory and tender texture.
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  Iron Plate Squid Strips

  A dish of squid strips stir-fried quickly on a hot iron plate, seasoned with garlic, ginger, and chili for a savory, tender bite.

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