Chao-Shan Rice Pot Porridge & Street Food
粤菜 · ⭐ 3.7
Room 101, No. 5144, Longxiang Avenue, Ailian Community

Dishes
Spicy Pig Tail SaladA cold dish made from boiled and sliced pig tails, mixed with garlic, chili, and cilantro for a spicy and refreshing flavor.
Stir-Fried Crab with Ginger and ScallionsStir-fried crab with ginger and scallions is a dish featuring crab as the main ingredient, stir-fried with ginger slices and scallion segments. The cleaned crab is cut into pieces and stir-fried with ginger and scallions, then seasoned and cooked until the crab meat is tender and fragrant.
CrawfishFresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Stir-Fried Squid with Green ChiliA classic Chinese dish featuring tender squid stir-fried with fresh green chili peppers, delivering a savory and slightly spicy flavor.
Chaozhou Meat BallsA traditional Chaoshan dish made with minced pork and ingredients like water chestnuts, mushrooms, and carrots, steamed or pan-fried for a tender and crisp texture.
Stir-fried Pig IntestinesA stir-fried dish made with cleaned pig intestines, quickly cooked with chili, garlic, and ginger for a spicy and aromatic flavor.
Stir-fried Fish BladderA dish made by quickly stir-frying fish bladder with vegetables like bell peppers, resulting in a crisp and savory flavor.
Shrimp and Crab Rice PorridgeShrimp and crab rice porridge made with fresh shrimp and crab, cooked slowly with rice to create a rich, flavorful dish.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Fish Head PotA traditional Chinese dish featuring a whole fish head simmered with aromatics and seasonings in a clay pot, resulting in a rich, savory broth and tender fish meat.