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Tianfuli Chaoshan Cuisine

粤菜 · ⭐ 4.1

No. 93, Zi Wei Road

Dishes

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  Candied Taro

  Fried taro with sugar coating is a sweet dish primarily made with taro. After peeling and cutting the taro into pieces, it is boiled until tender, then stir-fried with syrup until a crystalline sugar crust forms on the surface. Once cooled, the dish develops a glossy sugar coating. The key to preparation lies in controlling the heat to ensure the syrup evenly coats the taro, resulting in a crispy exterior and soft interior.
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  Fresh Loofah and Chicken Stew

  A savory stew made with fresh loofah and chicken, offering a delicate balance of flavors and tender vegetables.
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  Stir-fried Fresh Squid with Seasonal Vegetables

  Fresh squid rings stir-fried quickly with seasonal vegetables to preserve tenderness and nutrients.
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  Puning Fried Tofu

  Puning fried tofu is a deep-fried snack made primarily from tofu. The tofu is cut into cubes and fried in hot oil until the outside turns golden and crispy while the inside remains soft. Some recipes add seasonings before frying or fill the tofu with meat or shrimp for enhanced flavor.
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  Chaozhou Traditional Braised Goose Liver Noodles

  A Cantonese dish featuring goose liver braised in a secret sauce, served over hot noodles for a rich and savory experience.
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  Chaozhou Crab Clay Pot Rice Porridge

  A traditional Cantonese dish featuring fresh crab and rice simmered slowly in a clay pot, resulting in a rich, savory porridge with tender crab meat.
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  Chaozhou Spicy and Flavorful Large Oyster Stew

  Chaozhou Spicy and Flavorful Large Oyster Stew is made with fresh large oysters and spices such as chili, ginger, and garlic, simmered to perfection for a tender texture and rich spicy flavor.
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  Chaozhou Spicy Oyster Stew

  A spicy stew featuring fresh oysters from Chaozhou, cooked with chili, Sichuan pepper, and garlic for a bold, aromatic flavor.
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  Cantonese Raw-Marinated Shrimp

  Shrimp sashimi from Chaozhou is a cold dish made with fresh shrimp marinated in salt, soy sauce, garlic, ginger, and chili. Live shrimp are cleaned, mixed with seasonings, and refrigerated for several hours or overnight to absorb flavor while staying tender.
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  Cantonese Raw Crab

  A Cantonese dish made by marinating fresh crabs in a blend of soy sauce, garlic, ginger, and chili for a savory, refreshing taste.
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  Roast Chicken Pot with King Oyster Mushroom

  A savory Cantonese dish featuring chicken and king oyster mushrooms, slow-cooked in a rich sauce for deep flavor.
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  Oyster Omelette

  Oyster omelet is made with fresh oysters, eggs, sweet potato starch, and vegetables like green onions and garlic chives. Mix oysters with seasoned egg liquid, add sweet potato starch, then fry until golden brown on both sides for a crispy outside and tender inside.
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  Golden Herb Stir-fried Mussels

  A dish featuring fresh mussels stir-fried with golden herb, delivering a savory and aromatic seafood experience.

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