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Chuan Shang Chuan (Yilan Branch)

Cantonese cuisine · ⭐ 4.8

Level B, Yinglan Building

Dishes

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  Buddha's Hand Citron

  Buddha's hand citron is a dish primarily made with Buddha's hand citron as the main ingredient. The preparation typically involves slicing or pickling the fruit to preserve its unique fragrance and texture. Buddha's hand citron itself has a distinct citrus aroma and can be served as a cold dish or combined with other ingredients for cooking.
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  Buddha's Hand Citron Tea

  Buddha's Hand Citron Tea is made primarily from Buddha's hand citrus, which is washed, sliced, and brewed with tea. It has a fresh taste with the natural fragrance and slight sourness of Buddha's hand citrus, making it a unique and flavorful beverage.
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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Braised Pork Trotter with Charcoal Oven Flatbread (Half Dozen)

  Bao lu baked flatbread is made from flour and baked in a hanging oven, with a crispy outer layer. Longjiang pig trotter is marinated pork knuckle, tender and flavorful. Together, the flatbread can wrap the trotter for a unique taste.
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  Mountain Delicacies with Noodles

  Mountain delicacies stewed with wide noodles, featuring ingredients like mushrooms, wood ear, and bamboo shoots, stir-fried and simmered in broth. The noodles absorb the rich flavors, offering a chewy texture and aromatic mountain essence.
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  Chaozhou Giant Abalone (Seasonal Price)

  Chaozhou giant conch is a dish featuring fresh giant conch as the main ingredient, steamed or blanched to preserve its natural flavor. Often served with ginger threads and scallions for enhanced taste, it offers a tender and crisp texture.
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  Chaozhou-style Cold Squid Rice

  Chao-style frozen monkfish rice is made with fresh monkfish, steamed with rice. The fish is marinated and cooked together with rice, infusing the rice with its savory aroma. After cooling, it forms a jelly-like texture with a smooth mouthfeel. A few slices of ginger and scallions are added to remove fishiness and enhance fragrance.
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  Chaozhou-style Seafood Blood Curd

  Chao-style seafood blood soup features fresh goose blood with shrimp, crab, and shellfish, seasoned with ginger, garlic, and scallions, simmered in broth. Goose blood is blanched first, then cooked with seafood to blend flavors.
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  Pan-fried Squid Cake with Fried Pork Ball

  Pan-fried squid cake with fried pork ball is a dish made of squid paste cakes and pork meat balls. The squid cake is pan-fried, crispy on the outside and tender inside; the pork ball is made by chopping pork and seasoning it, then deep-frying until golden.
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  Crispy Fried Pigeon Supreme

  Crispy Fried Pigeon Supreme features young pigeons marinated and coated in a special batter, then deep-fried until the skin is golden and crunchy. The meat remains tender and juicy, with a fragrant crispy exterior.
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  Lungjiang Pig Trotter with Hanging Oven Flatbread

  Lungjiang pig trotter with hanging oven small pancakes is a dish featuring tender, braised pig trotters served with flour-based pancakes baked in a hanging oven—crispy outside, soft inside.
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  Pigeon with Swallow

  Pigeon and bird's nest soup is a dish made primarily from pigeon meat and bird's nest, simmered together to create tender pigeon meat and smooth bird's nest with a rich broth. Seasonings like salt and ginger are added for flavor.

Reviews

• manic_caraway
  Got the set menu and added a few extra dishes. Honestly nothing disappointed me — everything tasted really good and the portions are on the smaller, more refined side but you can tell they're going for the healthier angle. The braised beef char siu was super unique, kinda sweet and savory in a way I wasn't expecting. The pig trotters with the little hanging-oven pancakes were a highlight — there's this older guy who makes the pancakes fresh right in front of you, and it's honestly so good. The winter melon soup with dried scallop and shark fin was really light and clean, definitely recommend that one. A couple other dishes I tried were just kinda mid, nothing special. Overall for the price I'd give it 4 stars, solid experience and I'd probably come back.