Chao Fu · Chaoshan Beef Rice Noodles (Changzhong Road Branch)
粤菜 · ⭐ 4.0
No. 2018 Changzhong Road
Dishes
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Shata Beef Noodle SaladA dish of tender beef and rice noodles tossed in a savory satay sauce, popular in Southeast Asian cuisine.
Stir-fried Beef with Rice NoodlesWet stir-fried beef rice noodles is a dish featuring beef and rice noodles. Thinly sliced beef is quickly stir-fried with rice noodles, seasoned with soy sauce and oyster sauce, and enhanced with scallions, ginger, garlic, and vegetables like bean sprouts or greens. Cooked until the beef is tender and the noodles absorb the flavors.
潮汕小吃拼盘A selection of Chaoshan snacks featuring traditional local dishes such as fish skin, oyster omelet, spring rolls, rice noodles, and beef balls. Prepared by frying, deep-frying, boiling, and steaming, these ingredients are simply arranged into a platter.
Beef Ball and Beef Shank Rice NoodlesA Cantonese-style dish featuring beef balls and beef shank simmered with rice noodles, offering rich flavor and tender texture.
Beef Offal and Beef Shank StewA hearty stew made with beef offal and beef shank, slow-cooked with vegetables for rich flavor.
Beef Fried RiceBeef fried rice is primarily made from beef, rice, eggs, and vegetables such as carrots and green peas. First, the beef is cut into cubes and marinated, then mixed with fried eggs and rice and stir-fried together. Finally, seasonings are added and stirred evenly.
Raw Beef BallBeef ball soup is a dish made from fresh beef, hand-pounded to a smooth texture, mixed with starch, egg white, and seasonings, then shaped into balls and steamed or boiled.
Quick-Boiled Fresh Beef SoupFresh beef slices are quickly blanched in hot broth, resulting in tender meat and a rich, savory soup.
Hua Diao Drunk Chicken PotA chicken dish marinated in Huangjiu (yellow rice wine) and slow-cooked in a pot, resulting in tender meat and rich, aromatic broth.
Drunk Chicken and Seafood StewA savory stew featuring chicken and seafood simmered in a rich, aromatic broth with yellow wine and spices.