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Tuhao Restaurant (Dongcheng Branch)

鱼鲜 · ⭐ 3.8

Shop No. 12-1, Lane 1, Huangqi Xincun, Dongcheng South Road

Dishes

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  Traditional Daojiao Meatball Congee

  Traditional Daojiao Meatball Congee is a porridge dish originating from the Daojiao area of Guangdong. Main ingredients include rice, minced pork (typically from the leg), mud carp fish paste, dried tangerine peel, and cilantro. The basic method involves simmering rice into a smooth, thick congee base, while mixing minced pork with mud carp paste, seasoning with dried tangerine peel, and hand-shaping into small meatballs. These are then cooked directly in the boiling congee. The finished dish features a silky porridge base and tender, springy meatballs with a subtle citrus aroma from the tangerine peel.
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  Braised Chicken Feet

  A dish made by slow-cooking chicken feet in a seasoned broth until tender and flavorful.
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  Braised Chicken Wings

  Chicken wings braised in a savory sauce until tender and flavorful.
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  Whole Baked Medium Imperial Oyster

  Whole Baked Medium Imperial Oyster is a dish featuring fresh, medium-sized, high-quality oysters as the main ingredient. The oysters are thoroughly cleaned with their shells intact and unopened, then placed directly into an oven or broiler for high-temperature baking. No complex seasonings are added during cooking, relying on high heat to lock in the oyster's natural juices, resulting in firm, sweet, and tender meat. When served, the shells are slightly opened, with concentrated oyster liquor inside, and can be accompanied by a dash of lemon juice or a simple sauce for enhanced flavor.
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  Signature Pigeon

  Signature squab pigeon features tender young pigeons marinated and deep-fried until crispy outside and juicy inside. Served with secret sauce or plain to highlight its natural flavor.
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  Signature Daodong Meatball Oyster Sauce Rice Porridge

  A savory rice porridge featuring tender meatballs and rich oyster sauce, a classic Cantonese comfort dish.
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  Signature Daojiao Pork and Oyster Congee

  Signature Daojiao Pork and Oyster Congee is a traditional porridge originating from Daojiao, Guangdong. Main ingredients include premium rice, fresh lean pork, selected raw oysters, and pork bone broth. The basic preparation involves simmering the rice with pork bone broth for a long time to create a smooth, thick congee base. Sliced lean pork and fresh oysters are then blanched separately and added to the congee. The dish features a silky texture, highlighting the natural flavors of the ingredients, with tender pork and plump oysters. It is typically served hot.
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  Deep Sea Oyster

  Fresh deep-sea oysters steamed with garlic, butter, and white wine, served with chopped scallions for a rich, savory flavor.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Tofu Skin

  Tofu skin is a soy-based product made through soaking, grinding, boiling, and filtering processes. It has a golden color, thin and transparent texture, and can be eaten directly or used as an ingredient in cooking.
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  Daojiao Meatball Pork Offal Porridge

  A Guangdong specialty porridge made with pork meatballs and pork offal, slow-cooked with rice for a rich, savory flavor.
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  Aluminum Foil Wrapped Baby Bok Choy

  A dish featuring baby bok choy wrapped in aluminum foil and baked, resulting in a tender, flavorful vegetable with a subtle savory taste.
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  Pressure Cooker Baked Oyster in Bowl

  A dish featuring fresh oysters cooked with garlic and ginger in a pressure cooker, resulting in tender, flavorful seafood.
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  Chicken Kidney

  Chicken kidney is a dish made from chicken kidneys, stir-fried with aromatics like ginger, garlic, and scallions for a savory and tender texture.
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  Chicken Cartilage

  Chicken cartilage is a dish made primarily from the cartilage of chickens. To prepare it, first clean the chicken cartilage thoroughly, then marinate it to absorb flavors. Next, quickly stir-fry or roast it over high heat until golden and crispy, and finally sprinkle with appropriate seasonings.

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