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Shi Tou Hui · Chaoyue Private Kitchen (Kaihua International Center Store)

特色菜 · ⭐ 4.5

Shop 105, Ground Floor, Kaihua International Center, No. 5 Xiancun Road

Dishes

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  Crispy Nut Tofu Bites

  A creative dish combining crispy nuts with tender tofu, featuring fried or baked tofu bites coated in crunchy nut crumbs for a rich, sweet, and satisfying texture.
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  Three-Year Old Goose Head

  A delicacy made from the head of a three-year-old goose, slowly simmered to tender perfection with rich, savory flavor.
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  East China Sea Yellow Croaker Soup

  A delicately flavored soup made from fresh East China Sea yellow croaker, combined with ham, mushrooms, and bamboo shoots, slowly simmered to perfection.
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  Nine-gut Fish Fritter

  A Cantonese dish made by pan-frying nine-gut fish with ginger and scallions, resulting in a crispy exterior and tender interior.
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  Braised Pork Hand Platter

  A platter of braised pork hands and tendons, seasoned with aromatic spices and served in a savory sauce.
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  Braised Goose Liver

  A dish made by simmering goose liver in a special seasoned broth, resulting in a rich and tender texture.
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  Cold Steamed Red Crab

  A Cantonese cold dish featuring fresh red crab steamed and served chilled, with sweet and savory meat complemented by a light soy or ginger vinegar sauce.
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  Oil and Salt Steamed Sea Bream

  A dish of fresh sea bream steamed with oil, salt, and water, resulting in tender and savory fish.
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  Marinated Shrimp

  Fresh shrimp is marinated with salt, soy sauce, vinegar, garlic, ginger, and chili to create a cold dish. After cleaning, the shrimp is mixed with seasonings and chilled for several hours until fully flavored, preserving its tender texture.
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  Old West Mandarin Duck

  Old West Mandarin Duck is a fusion dish featuring duck meat, pork, and assorted mushrooms. The duck and pork are marinated separately, then stewed with rehydrated shiitake and wood ear mushrooms until tender. The cooked meats and mushrooms are arranged neatly and topped with a thickened gravy made from the original broth. The dish has a reddish-brown color, with tender meat and mushrooms soaked in rich sauce.
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  Scallion Pork Kidney and Fish Cake

  A dish featuring pork kidney and fish cake stir-fried with scallions, offering a savory and aromatic taste.
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  Light-Braised Tea-Scented Squab

  Light-Braised Tea-Scented Squab is a dish that combines braising techniques with the fragrance of tea. It primarily uses tender young squab, braised in a light brine base along with tea leaves such as oolong or pu-erh. During preparation, the squab is cleaned and blanched to remove any gaminess. The brine is typically made from soy sauce, rock sugar, spices (like star anise and cinnamon), and water, resulting in a flavor lighter than traditional braised dishes. The squab and tea leaves are simmered together over low heat until the meat is tender and infused with flavor. The finished dish has an elegant color, tender meat, and a subtle aroma of tea and brine, offering a refreshing and non-greasy taste.
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  Abalone

  Abalone is a precious seafood. It is usually cleaned first, then stewed or steamed until fully cooked. Its flesh is tender and nutritious, often served as a main dish at high-end banquets.
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  Black Truffle Foie Gras

  A luxurious French dish featuring duck liver delicately prepared with black truffle, offering a rich and velvety texture.

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