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Yangjie · Chaoshan Clay Pot Rice

小吃快餐 · ⭐ 4.5

No. 72, Ma Yuan Road

Dishes

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  Three-Flavor Steamed Dumplings

  Three-delicacy steamed dumplings are made with pork, shrimp, and chives. The filling is evenly mixed and wrapped in dough, then steamed until cooked.
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  Braised Pig Trotters

  Braised pig trotters is a traditional dish primarily made with pig trotters. The preparation involves cleaning the pig trotters, marinating them in a specially prepared braising sauce, and then slowly cooking them until they are fully flavored and the meat is tender.
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  Braised Duck Heads

  Braised duck heads is a traditional dish featuring duck heads as the main ingredient. The duck heads are first cleaned and prepared, then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce is made by simmering a blend of spices and seasonings, giving the duck heads a unique taste.
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  Braised Duck Gizzard

  Stewed duck gizzard is a dish made primarily from duck gizzards, simmered slowly with spices, soy sauce, and sugar after blanching. The gizzards are tender and absorb the rich flavor of the broth.
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  Xiaolongbao

  Xiaolongbao is a small soup dumpling filled with pork, known for its thin skin and tender filling with a delicious flavor. The preparation involves making the filling by mincing pork and seasoning it, then preparing dough, rolling out wrappers, stuffing them with the filling, and finally steaming them.
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  Scallop and Shrimp Congee

  Clam and shrimp rice porridge is made by cooking clams and fresh shrimp with rice as the base. The clams are soaked beforehand, and the fresh shrimp are deveined and peeled. They are then added to the rice along with water and simmered until the rice grains are soft and the porridge thickens. Salt is added to taste at the end.
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  Flowing Sand Bun

  A流沙包 is a Chinese pastry made with a flour-based dough and filled with a mixture of salted egg yolk and sugar oil. It is prepared by wrapping the filling in fermented dough and steaming it, resulting in a soft outer skin and a flowing, molten filling when heated.
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  Fried Pork Cutlet

  Pork cutlet is a dish made by frying pork chops. The pork chops are first marinated, then coated with a batter or breadcrumbs, and finally fried in hot oil until golden and crispy.
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  Beef and Egg Congee

  A savory rice porridge featuring tender beef slices and a soft egg, simmered to perfection for a comforting meal.
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  Pork Offal Congee

  A savory rice porridge made with pork offal such as liver, lungs, and kidneys, commonly enjoyed as a breakfast dish in Cantonese cuisine.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Quzhou Duck Neck

  Quzhou duck neck is a cooked food made primarily from duck neck, processed through marinating and braising techniques. During preparation, various spices and seasonings are typically added to enhance flavor and ensure the duck neck is well-seasoned.
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  Fish and Shrimp Clay Pot Rice Porridge

  A savory rice porridge made with fresh fish fillets and shrimp, slowly cooked in a clay pot for rich flavor and smooth texture.

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