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Chao Tang · Chaozhou Cuisine (Financial Street Shopping Center Branch)

Cantonese cuisine · ⭐ 4.7

No. 2 Jinchengfang Street, Basement Level 1, Unit B102-1, Financial Street Shopping Mall Phase II

Dishes

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  Signature Steamed Crab with Noodles

  Signature green crab baked lo mein features fresh green crab and lo mein, baked together with seasonings for a rich, aromatic dish.
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  Roasted Black Goose in Open Oven

  Bright炉烤黑棕鹅 is a dish made from black-brown goose, marinated and roasted in an open oven. The skin is crispy while the meat inside remains tender and juicy, preserving the original flavor and aroma of the goose.
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  Abalone and Free-range Chicken Casserole

  Free-range chicken and abalone baked together, tender chicken and soft abalone, blending seafood freshness with rich chicken aroma, using steaming-baking method to preserve original flavors.
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  Chao Tang Signature Seafood Porridge

  Chao Tang's signature seafood porridge is made with fresh seafood, rice, and broth simmered slowly. Main ingredients include shrimp, crab, and shellfish, offering a delicious and nutritious taste.
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  Chaozhou Oyster Fritter

  Chaozhou Oyster Fritter is a traditional Chaoshan dish made primarily with fresh oysters, combined with duck eggs, green onions, and fish sauce. The oysters are mixed with the seasonings and pan-fried until golden and crispy, resulting in a deliciously crunchy and savory taste with a rich oceanic flavor.
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  Chao Shan Seafood Congee

  Chao Shan seafood rice porridge is made by cooking rice with fresh seafood like shrimp, crab, and fish slices. First, rice is simmered into a thick porridge, then seafood is added and cooked until tender, preserving the seafood's freshness and the porridge's smooth texture.
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  Chao Shan Pot Seafood Congee

  Chao-Shan clay pot seafood rice porridge is made with rice as the base, combined with fresh seafood like shrimp, fish, and shellfish, slowly simmered in a clay pot until the rice is soft and the broth thick. The ingredients release their natural flavors, creating a rich seafood taste.
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  100-Second Yellow Croaker

  Bai Miao Da Huang Yu is a dish featuring fresh large yellow croaker, typically marinated and quickly pan-fried or steamed within 100 seconds to preserve its tender texture. Ingredients like ginger slices and scallions are often added to enhance flavor and reduce fishy odor.
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  Stone Pot Hand-Made Beef Meatballs

  Stone pot hand-pounded beef balls made from fresh beef, pounded by hand into paste and shaped into balls, then cooked in a heated stone pot. Tender and elastic, served with vegetables or broth to preserve the original flavor of beef.
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  Aged Wine Steamed Head-on Shrimp

  Old wine marinated large shrimp made with fresh shrimp, marinated in yellow wine, ginger slices, and scallions, then steamed and soaked in a sauce of soy sauce, sugar, and spices to absorb the aroma of wine and soy.
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  Crispy Fried Tofu from Puning

  Crispy fried Pengning tofu is made by frying tofu until the outer layer is crispy. The tofu is cut into pieces, dried, coated with a thin layer of starch or batter, then deep-fried until golden and crunchy, with a tender interior.
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  Garden Salad

  Garden salad is made with fresh vegetables such as lettuce, cherry tomatoes, cucumbers, and carrots, tossed with a specially prepared dressing. It features a colorful presentation and a refreshing taste.
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  Famous Lobster Soup Rice

  A flavorful dish made by simmering lobster in a rich broth and serving it over steamed rice, creating a savory and satisfying meal.
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  Lobster Soup Rice

  Lobster soup rice is made with fresh lobster, where the broth is simmered from lobster shells and meat. Rice is cooked in the rich broth until tender, absorbing its flavor, then mixed with lobster meat.

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