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Yue Xiao Zhou Night Banquet House · Chaozhou Raw Seafood · Chaoshan Dry Burn

鱼鲜 · ⭐ 4.7

Aolaiti International Garden Hotel, Caiyun Street

Dishes

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  Guangdong Tiger Salad

  Guangdong Tiger Salad is a cold vegetable dish made primarily with fresh ingredients such as cucumber, carrot, mung bean sprouts, and cilantro. Tossed with garlic, chili oil, vinegar, and soy sauce, it features a crisp texture and refreshing sour-spicy flavor, commonly served as a traditional Cantonese appetizer.
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  Signature Stir-fried Intestines

  A Cantonese dish featuring stir-fried pig intestines with garlic, ginger, and onions, cooked rapidly in a clay pot for intense aroma and tender texture.
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  Seafood Clay Pot Rice Porridge

  Seafood clay pot rice porridge made with rice, shrimp, crab, fish slices, shellfish, ginger, and scallions, slowly simmered in a clay pot. Thick consistency, fresh seafood aroma, tender ingredients.
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  Cantonese Dry-Braised Winter Noodles with Shrimp

  A Cantonese dish featuring shrimp and winter noodles stir-fried in a savory sauce, known for its rich flavor and tender texture.
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  Chaozhou Fresh Shrimp and Ginkgo Nut Stew

  Fresh large shrimp is slow-cooked with ginkgo nuts in a clay pot, resulting in a rich broth, tender shrimp, and soft, sweet ginkgo flesh, showcasing traditional Chaoshan stewing techniques.
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  Shrimp in Brine from Chaozhou

  A cold dish made by marinating fresh shrimp in a blend of soy sauce, garlic, chili, and herbs, popular in Chaozhou cuisine.
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  Cured Salmon

  Fresh salmon is marinated with soy sauce, cooking wine, lemon juice, garlic, and ginger for several hours to enhance flavor while preserving its tender raw texture.
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  Marinated Oyster

  A dish made by marinating fresh oysters in a mixture of soy sauce, garlic, ginger, and chili for a savory and refreshing taste.
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  Marinated Crab Paste

  Live crab marinated in salt, ginger, garlic, rice wine, and soy sauce to preserve its freshness and tenderness.
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  Classic Clay Pot Rice

  Classic clay pot rice with rice as base, seasoned with preserved meats (like sausage and pork), vegetables, and egg, slowly cooked in a clay pot. The rice absorbs the savory fat and aroma, forming a crispy layer of rice crust at the bottom.

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