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Chao Shang Chao (Zhengda Branch)

Cantonese cuisine · ⭐ 4.7

4th Floor, North Tower, China Fortune Plaza, No. 20 Jinhe East Road

Dishes

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  Dongxing Parrotfish Goldfish Dumplings

  Dumplings shaped like goldfish, filled with fresh Dongxing parrotfish and pork, steamed to perfection. Delicate flavor and elegant presentation.
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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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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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  Braised Goose Head

  Braised goose head is made from old goose heads, blanched and slowly simmered in a seasoned broth. It absorbs the rich flavors of the sauce, enhanced by spices like star anise, cinnamon, soy sauce, and cooking wine, resulting in tender, flavorful meat.
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  Braised Fish with Mustard Greens

  Pan-fried flatfish slices marinated with rice wine and ginger, stir-fried with baby bok choy. Sauté garlic, add fish, then quickly stir in the greens. Season and serve.
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  Chaozhou Braised Chicken Wings and Feet

  Chaozhou braised chicken feet and wings is a dish made with chicken feet and wings, slowly simmered in a secret Chaozhou braising sauce. The ingredients absorb the rich flavors of spices and seasonings, resulting in tender, flavorful meat.
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  Cantonese-style Fish Rice Jelly

  Chaoshan-style fish rice is a dish made by steaming fresh fish with rice, ginger slices, and scallions. The cooked fish cools and solidifies into a jelly-like texture, served together with rice. After cleaning the fish, it's steamed with seasonings and naturally sets into a gelatinous state when cooled.
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  Smoked Honey Glazed Char Siu

  Made with pork tenderloin, marinated and coated in honey glaze, then slowly smoked. Features a glossy red finish, tender texture, and a blend of smoky aroma with sweet honey flavor.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
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  Aged Cai Pu Braised Abalone

  This dish features aged pickled radish and stuffed sea cucumber as main ingredients. The sea cucumber is filled with seasoned stuffing and steamed together with sliced aged radish, creating a rich, layered flavor.
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  Pan-Fried Oyster Pancake

  Pan-Fried Oyster Pancake is a Chinese snack made with fresh oysters, sweet potato starch, and eggs, mixed with green onions. It is pan-fried until crispy and tender.
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  Abalone Sauce Braised Imperial Fish Maw

  Abalone sauce braised imperial gelatin is a dish featuring gelatin as the main ingredient, seasoned with abalone sauce. After soaking, the gelatin is steamed with abalone sauce to absorb its rich aroma, resulting in a soft, smooth texture.

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