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Little Chaoshan Home-style Cuisine (Machang Branch)

Cantonese cuisine · ⭐ 4.8

3rd Floor, No. 28 Machang Road (above Maojiawan), opposite the South Gate of Taiyang Xintiandi

Dishes

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  Bitter Melon with Pork Belly Stew

  Bitter melon and pork belly stew features sliced bitter melon blanched and simmered with stir-fried pork belly in a clay pot, infusing the meat's aroma into the melon for a unique flavor.
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  Stewed Pork Intestine with Dried Radish

  A traditional dish made by stewing pork intestines with dried radish, resulting in a savory and aromatic flavor.
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  Salted Pepper Mud Crab

  A stir-fried dish made with fresh mud crabs and seasoned with salt, pepper, garlic, and ginger, resulting in a crispy shell and tender meat.
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  Stir-fried Thin-shelled Clams

  A dish made by quickly stir-frying fresh thin-shelled clams with garlic and chili, resulting in a tender and flavorful seafood delicacy.
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  Salt-Baked Goose

  A traditional Chinese dish made by marinating goose in salt and spices, then slow-roasting to achieve tender, savory meat.
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  Pepper Pork Tripe and Fish Maw Soup

  A nourishing soup made with pork tripe, fish maw, and black pepper, known for its rich flavor and health benefits.
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  Bitter Melon and Pork Belly Stew

  A savory stew made with bitter melon and pork belly, slow-cooked to perfection for a balanced flavor.
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  Oyster Omelette

  Oyster omelet is a traditional dish made primarily from fresh oysters, eggs, starch, and scallions. The preparation involves washing the oysters, mixing them with eggs, starch, scallions, and other ingredients, then frying the mixture in a flat pan until both sides are golden brown.
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  Crab Roe Wing

  Crab roe shark fin is a dish made primarily from shark fin and crab roe, simmered or steamed after the fins are soaked, offering a smooth texture and rich flavor.
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  Sour Cabbage Oyster

  A dish featuring fresh oysters stir-fried with sour cabbage, offering a tangy and savory flavor profile.

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