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Chaozhou Xiao Cuo · Chaoshan Cuisine (Huayangcheng Store)

Cantonese cuisine · ⭐ 4.6

Northwest side, 4F, Huayangcheng Shopping Center

Dishes

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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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  Puning Tofu Pot

  A Cantonese dish featuring soft tofu stewed with minced pork, mushrooms, and dried shrimp, resulting in a rich and savory flavor.
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  Shantou Seafood Oyster Fritter

  A traditional Chaoshan dish made with fresh oysters, eggs, and starch, pan-fried until crispy and savory.
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  Shata Beef Brisket with Rice Noodles

  A savory dish featuring beef brisket and rice noodles simmered in a rich shata sauce, known for its deep umami flavor and tender texture.
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  Seafood Congee

  Seafood porridge is a rice dish primarily made with various seafood ingredients such as shrimp, fish fillets, and crab meat, cooked together with rice. During preparation, you can add seasonings like ginger strips and green onions according to personal taste. The porridge has a smooth texture, and the freshness of the seafood blends perfectly with the aroma of the rice.
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  Chaoshan Seafood Fried Rice

  A flavorful rice dish featuring fresh seafood and traditional Chaoshan sauce, stir-fried to perfection.
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  Cantonese Beef Ball Soup with Noodle Strips

  A Cantonese dish featuring tender beef balls and delicate noodle strips simmered in a light broth, highlighting the natural flavors of fresh ingredients.
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  Shrimp in Brine (Chaozhou Style)

  A cold dish made by marinating fresh prawns in a blend of soy sauce, garlic, ginger, and chili, popular in Chaozhou cuisine.
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  Chaozhou Cured Meat Baozi Rice

  Chaozhou cured meat baozi rice is made with rice, traditional Chaozhou cured sausages and cured pork, seasoned with scallions and soy sauce, then slowly cooked in a clay pot. The rice absorbs the fat from the cured meats, becoming rich and soft, with a crispy bottom layer.
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  Old Cai Pu Baked Donghai Yellow Croaker

  Freshly baked Donghai yellow croaker marinated with aged cai pu. Tender fish meat with rich salty aroma and distinct fermented flavor of cai pu.
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  Stir-fried Beef with Chinese Broccoli

  Gai Lan Stir-Fried with Beef is a Chinese stir-fry dish primarily made with beef and gai lan (Chinese broccoli). The beef is sliced and marinated with seasonings, while the gai lan is washed and cut into segments. Heat oil in a wok, quickly stir-fry the beef until it changes color, then remove it. Next, stir-fry the gai lan until fragrant, then return the beef to the wok and mix thoroughly with the gai lan. Season to taste and serve.
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  Abalone and Prawn Claypot Rice

  A savory rice porridge made with fresh prawns and abalone, slow-cooked in a clay pot for rich flavor and smooth texture.
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  Oyster Omelette

  Oyster omelet is a traditional dish made primarily from fresh oysters, eggs, starch, and scallions. The preparation involves washing the oysters, mixing them with eggs, starch, scallions, and other ingredients, then frying the mixture in a flat pan until both sides are golden brown.
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  Bean Paste Stir-Fried Seasonal Vegetables

  A stir-fry dish made with seasonal vegetables and fermented soybean paste, offering a savory and slightly sweet flavor.
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  Soy Sauce Chicken Feet

  Braised chicken feet is a dish primarily made with chicken feet, which are first blanched and then simmered or stewed with seasonings such as soy sauce, sugar, cooking wine, star anise, and cinnamon bark. The finished dish has a bright red color and tender, flavorful chicken feet.
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  Pot Stew with Satay Beef Balls

  Fresh beef is hand-formed into balls and simmered in a small pot with satay sauce, onions, and green peppers. The broth is rich and savory with a slightly spicy flavor, showcasing Southeast Asian characteristics.

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