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CaoGen Night Market · 366 Cantonese Dishes (Changfeng Joy City Store)

Cantonese cuisine · ⭐ 3.9

Room 101-02, No. 136, Lane 168, Daduhe Road (next to Starbucks)

Dishes

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  Dongshan Lamb Stew

  A Cantonese stew featuring lamb belly slow-cooked with potatoes and carrots, resulting in tender meat and rich broth.
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  Nan'ao Squid

  Fresh squid stir-fried with garlic, chili, and scallions, resulting in a tender and slightly spicy dish.
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  Braised Goose Meat

  Braised goose meat made with premium goose, slow-cooked in a secret blend of spices and soy sauce for rich flavor and tender texture.
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  Farewell Boneless Pig Trotter

  A richly flavored dish made from pig trotters slowly stewed until boneless, tender and full of collagen.
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  Chaozhou Braised Liver Noodles

  A traditional Chaozhou dish featuring tender pork liver braised in a rich, aromatic sauce, served with rice noodles for a savory and satisfying meal.
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  Chaozhou Braised Horn Snail

  A traditional Chaozhou dish featuring fresh horn snails braised in a fragrant blend of spices and herbs, resulting in a rich, savory flavor.
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  Chaozhou Snacks

  A variety of traditional snacks from the Chaozhou region in Guangdong, featuring rice noodles, pork, seafood, and tofu, prepared by steaming, boiling, frying, or pan-frying.
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  Cantonese Jelly Chicken

  A Cantonese specialty featuring chicken with a jelly-like texture made from fish gelatin or agar, served chilled with savory seasonings.
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  Chao-Shan Clay Pot Rice Porridge

  Chao-Shan clay pot rice porridge is made by slow-cooking rice with seafood, meat, or vegetables in a clay pot. Key ingredients include rice, fresh fish, shrimp, crab, pork, or chicken, seasoned with ginger slices and green onions, allowing flavors to meld through long, gentle simmering.
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  Frog Stew

  Frog stew is a dish primarily made with frog legs. The preparation typically involves simmering the cleaned frog legs together with spices and seasonings until the meat is tender and fully flavored. The finished dish features delicate frog meat and a rich, savory broth.
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  Bok Choy Stir-Fried with Beef

  A classic Chinese dish featuring tender beef and fresh bok choy stir-fried quickly to preserve texture and flavor.
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  Braised Mushroom and Beef Tendon Stew

  A savory stew made with premium dried mushrooms and beef tendons, slow-cooked to tender perfection.
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  Bean Paste Boiled Red-Eyed Bream

  Made with red-eyed bream fish, yellow bean paste, ginger slices, and green onions, slowly simmered. Rich broth, tender fish meat, savory and fragrant.
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  Sour Cabbage Stir-fried with Pig Intestine Heads

  A traditional Chinese dish featuring sour cabbage and pig intestine heads, stir-fried for a tangy and savory flavor.
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  Longjiang Pig Trotter

  Lungjiang pig trotter is a dish featuring pig trotters as the main ingredient, typically blanched, stir-fried, then slowly stewed with soy sauce, sugar, and spices to achieve a soft, flavorful texture with a glossy red color.
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  Fish Rice

  Fish rice is made by cleaning fresh fish, marinating it with salt, ginger, and scallions, then steaming or simmering it. Main ingredients are fish and seasonings, prepared mainly by steaming or boiling.
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  Shark Skin and Bone Delicacy

  A Chinese dish made from shark skin and bones, stir-fried with aromatics for a crisp texture and savory flavor.
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  Eel Stew Pot

  A Cantonese specialty featuring fresh eel stir-fried in a clay pot with garlic, ginger, and fermented black beans, delivering rich aroma and tender texture.

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