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Hexi Chaoshan Restaurant · Chaozhou Cold Dishes (Fuyi Commercial City Branch)

粤菜 · ⭐ 4.0

No. 41, Luojia Village Section, Fuyi Road, Dalong Street, Ground Floor

Dishes

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  Stewed Intestine with Vermicelli

  A traditional Chinese dish made by stewing pig intestines and vermicelli together with spices until tender and flavorful.
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  Mixed Fish Stew

  Stewed fish pot features fresh fish like crucian carp, sea bass, and ribbonfish with tofu and vegetables, slow-cooked in a clay pot. Seasoned with ginger, scallions, and garlic, the broth is rich and the fish tender.
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  Stir-Fried Rice Noodles

  A stir-fried rice noodle dish made with eggs, shrimp, pork or beef, bean sprouts, and onions, known for its savory flavor and chewy texture.
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  Bamboo Shoot and Snail Stir-fry

  A dish featuring snails stir-fried with perilla leaves, known for its fresh aroma and savory taste.
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  Stir-fried Beef with Chinese Broccoli

  Gai Lan Stir-Fried with Beef is a Chinese stir-fry dish primarily made with beef and gai lan (Chinese broccoli). The beef is sliced and marinated with seasonings, while the gai lan is washed and cut into segments. Heat oil in a wok, quickly stir-fry the beef until it changes color, then remove it. Next, stir-fry the gai lan until fragrant, then return the beef to the wok and mix thoroughly with the gai lan. Season to taste and serve.
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  Flower Crab Rice Porridge

  A savory rice porridge made with fresh flower crab and rice, simmered slowly to create a rich, creamy texture with tender crab meat.
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  Shrimp and Crab Rice Porridge

  Shrimp and crab rice porridge made with fresh shrimp and crab, cooked slowly with rice to create a rich, flavorful dish.
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  Fingerleaf Sweet Potato Leaves with Soy Bean Paste

  A stir-fried dish of sweet potato leaves seasoned with soy bean paste, offering a savory and slightly sweet flavor.
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  Fish-Flavored Eggplant Stew

  Fish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.

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