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Chao She (Around the World Financial Center Branch)

Cantonese cuisine · ⭐ 4.3

Room 105, Level 1, Tower 1, China World Financial Center, No. 1 Dongsanhuan Zhong Road

Dishes

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  Bitter Melon with Pork Belly Stew

  Bitter melon and pork belly stew features sliced bitter melon blanched and simmered with stir-fried pork belly in a clay pot, infusing the meat's aroma into the melon for a unique flavor.
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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Braised Goose Liver with Goose Intestines

  A dish featuring duck liver and duck intestine, slowly simmered in seasoned braising liquid to absorb rich flavors. The finished dish has a bright red color, tender texture, and deep taste.
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  Huilai Longjiang Pig Trotter

  Hui Lai Long Jiang pig trotter is a dish made primarily from pig trotters, prepared by blanching and slow stewing. The trotters are first marinated, then simmered in water until tender and rich in gelatin.
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  Zhanjiang Boiled Chicken (Half)

  Half a Zhanjiang white-cut chicken made with fresh chicken, blanched and quickly cooled to retain tenderness. Served in pieces or whole, with dipping sauce.
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  Meat Crab and Scallop Congee

  Rice porridge made with fresh crab and scallops, cooked slowly with rice until creamy. Clean and cut crab, soak scallops, then simmer together with rinsed rice until soft and thick. Add crab and scallops to finish cooking, season, and serve.
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  Crispy Oyster Pancake

  Crispy oyster fritters are made with fresh oysters mixed into a batter of sweet potato starch or cornstarch, then pan-fried until golden brown for a crispy exterior and tender interior.
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  Plum-Steamed Bamboo Shoot Fish

  Sour plum steamed monkfish is a dish made with fresh monkfish, steamed with sour plum sauce or juice. The fish is marinated and then steamed together with the sauce, absorbing its flavor while retaining a tender texture. Monkfish has a delicate texture, and the sour plum's acidity blends beautifully with the fish's freshness.
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  Fresh Shrimp and Scallops Rice Porridge

  Fresh shrimp and scallop rice porridge is made by cooking rice as a base, then adding fresh shrimp and scallops. The rice is simmered until soft and tender, then the cleaned shrimp and scallops are added to cook together, allowing the porridge to absorb the seafood's freshness. A small amount of ginger threads is usually added to remove any fishy odor, and finally chopped green onions are sprinkled in for extra aroma.
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  Yellow Croaker Rice

  Yellow croaker rice is a dish made primarily with yellow croaker fish and rice. The fish is cleaned, marinated with ginger slices and scallions, then steamed together with rice to infuse the rice with the fish's flavor. A touch of soy sauce and cooking wine may be added for enhanced taste.

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