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Chaoyue Dim Sum (Wuyang Branch)

粤菜 · ⭐ 3.6

长城大厦寺右新马路（美食城209）

Dishes

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  Yuanxiao

  Traditional Chinese dessert made of glutinous rice flour and sweet fillings like sesame or red bean paste, shaped into balls and boiled for the Lantern Festival.
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  Crispy Fried Dough Stick

  Crispy Fried Dough Stick is a traditional Chinese breakfast staple made by deep-frying dough until golden and crunchy, with a soft interior.
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  Cantonese Beef Offal

  A traditional Cantonese dish made with beef offal such as tripe, intestines, and lungs, slow-cooked in a savory sauce with spices.
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  Steamed Beef Balls

  A dish made by steaming beef balls formed from minced beef mixed with seasonings, resulting in tender and flavorful meatballs.
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  Chaozhou Guo Rou

  Chaozhou Guo Rou is a traditional snack from Chaozhou, Guangdong, made with glutinous rice dough wrapped around minced pork, dried shrimp, and mushrooms, then steamed to perfection.
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  Red Rice Noodle Roll

  Hongmi chang is a sausage-like food made primarily from red rice. The rice is ground into flour, mixed with water to form a paste, and steamed inside sausage casings. A small amount of starch or edible oil may be added during preparation to enhance texture. The finished product is red or pink, soft and chewy with elasticity.
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  Green Tea Buddha's Hand Cake

  Green tea mochi is made from glutinous rice flour and matcha powder, mixed into dough, filled with sweet bean or lotus paste, shaped into rounds or ovals, then steamed. It has a vibrant green color, soft chewy texture, and subtle tea aroma.
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  Delicious Salted Pork Bone Porridge

  A savory porridge made with pork bones and rice, slowly simmered until tender and creamy, often served as a comforting breakfast or late-night meal.
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  Lotus Seed and Lily Cake

  A traditional Chinese dessert made from lotus seeds and lilies, steamed to a soft, sweet texture. Known for its calming and lung-soothing properties.
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  Pan-Fried Leek and Pork Dumplings

  Pan-fried leek and pork dumplings are a savory dish made by sealing fresh leeks and minced pork in dough, then pan-frying until golden brown for a crispy exterior and juicy filling.

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