Chao-Shan Cuisine (Baishizhou Store)
Cantonese cuisine · ⭐ 4.3
No. 178, Baishizhou 1st Street
Dragon Mate tips
If you are traveling in China to visit Shenzhen, this restaurant is worth a stop for great food. This restaurant is located at No. 178, Baishizhou 1st Street. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Zhongshan Crisp Fish Rice Porridge, Signature Thick Millet Porridge, Puning Fried Tofu Cubes.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shenzhen
- Category: Cantonese cuisine
- Rating: 4.3
- Address: No. 178, Baishizhou 1st Street
- Popular dishes: Zhongshan Crisp Fish Rice Porridge, Signature Thick Millet Porridge, Puning Fried Tofu Cubes, Cantonese Fried Pork Balls, Oyster Fritter from Chaozhou
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Dishes
Zhongshan Crisp Fish Rice PorridgeA traditional Cantonese dish made by slow-cooking rice with tender, crisp-textured fish from Zhongshan, resulting in a rich and smooth porridge.
Signature Thick Millet PorridgeA rich and creamy porridge made from premium rice and pork bones, simmered slowly with a secret broth for a nourishing and satisfying dish.
Puning Fried Tofu CubesPuning fried tofu skin is a deep-fried snack made primarily from tofu cubes. The cubes are marinated, then fried in hot oil until golden and crispy on the outside, soft and tender inside.
Cantonese Fried Pork BallsA traditional snack made by frying seasoned pork mince balls, popular in Chaozhou-Shantou region.
Oyster Fritter from ChaozhouOyster cake from Chaozhou is a Cantonese dish featuring fresh oysters mixed with eggs, sweet potato starch, and scallions, then pan-fried in hot oil. Crispy outside, tender inside, with a perfect blend of oyster freshness and egg aroma.
Stir-fried ClamsStir-fried mussels is a dish featuring fresh mussels as the main ingredient. After cleaning, they are stir-fried with garlic, ginger, chili, and other seasonings, then simmered with wine, soy sauce, and a little water until the mussels open. Finally, chopped green onions are sprinkled on top. Proper heat control ensures tender meat and flavorful broth.
Taro Paste RollTaro paste rolls are made by steaming taro, mashing it into a paste, and mixing in sugar and oil. The filling is wrapped in thin dough, rolled into a cylinder, then steamed or pan-fried for a soft exterior and sweet filling.
Preserved Radish OmeletteA traditional Chinese dish made by mixing preserved radish with eggs and frying until golden brown, offering a savory and slightly crunchy texture.
Fresh Shrimp CongeeA comforting rice porridge made with fresh shrimp and rice, simmered slowly to create a smooth, savory dish.
Tender Mulberry Leaves with Small Dried FishA dish featuring tender mulberry leaves and small dried fish, combining a mild crunch with savory umami flavor.