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Chao Xiao Bei Claypot Rice (Qujiang Creative Valley Store)

Cantonese cuisine · ⭐ 4.6

Indoor Commercial Street, G Floor, Chuangyi Valley, Yanta District

Dishes

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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Scallop and Shrimp Pot Rice Porridge

  Clam and shrimp clay pot rice porridge is made with selected clams and fresh shrimp meat, combined with fragrant rice. First, soak the clams until soft, clean the shrimp meat thoroughly, then add both ingredients along with fragrant rice into a clay pot. Add an appropriate amount of water and simmer slowly until the porridge becomes smooth and the freshness of the ingredients is fully blended.
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  Scallop and Shrimp Congee

  Clam and shrimp rice porridge is made by cooking clams and fresh shrimp with rice as the base. The clams are soaked beforehand, and the fresh shrimp are deveined and peeled. They are then added to the rice along with water and simmered until the rice grains are soft and the porridge thickens. Salt is added to taste at the end.
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  Cantonese Stir-Fried Beef Rice Noodles

  Beef and rice noodle stir-fry is a Cantonese dish featuring sliced beef and rice noodles. Quickly stir-fried with bean sprouts and onions, seasoned with soy sauce and oyster sauce until the noodles are slightly crispy and the beef tender.
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  Cantonese Fried Rice Noodles

  Cantonese fried rice noodles is a Chinese dish made with dried rice noodles, eggs, lean meat, shrimp, bean sprouts, and carrots. It's stir-fried with garlic in hot oil, then mixed with soaked noodles and seasoned.
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  Handmade Shrimp Dumpling Supreme

  Handmade shrimp dumpling royal is made with fresh shrimp and lean pork as the main ingredients, wrapped in a thin handmade skin and steamed. The filling is made by mixing seasoned shrimp and pork, with a transparent and elastic outer skin and a smooth, refreshing texture.
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  Spicy麻 Fish Slices

  Crispy fish slices seasoned with Sichuan pepper and chili, a signature dish from Sichuan cuisine.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Red Bean Yogurt

  Red bean yogurt is a dessert made primarily from red beans and yogurt. Cooked red beans are mixed with yogurt, optionally sweetened with a little sugar, then chilled before serving. Simple to prepare, it involves blending cooked red beans with yogurt, sometimes enhanced with honey or fruit jam.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black bean sauce is a dish made primarily from chicken feet, seasoned with fermented black bean sauce and other seasonings, then steamed. The chicken feet are carefully prepared and paired with a specially crafted bean sauce, resulting in a soft, tender texture and rich aroma after steaming.
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  Steamed Wind Claw with Fermented Black Bean Sauce

  Chicken claws marinated in fermented black bean sauce and steamed, featuring tender texture and savory-spiciness from a blend of fermented black beans, garlic, ginger, and soy sauce.
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  Braised Lettuce with Soy Sauce

  A simple and flavorful Cantonese dish made by quickly blanching fresh lettuce in soy sauce, resulting in a crisp and savory side dish.
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  Crispy Skin Chicken

  Crispy Skin Chicken is a popular Chinese dish featuring tender chicken with a golden, crunchy exterior, achieved through marinating and deep-frying.

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