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Tang Cheng Xiao Chu (Oriental New World Branch)

Cantonese cuisine · ⭐ 4.3

Oriental Plaza, Metro Level, Units BB71B & BB71C, No. 1 East Chang'an Avenue

Dishes

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  Traditional Hakka Handmade Stuffed Tofu

  Traditional Hakka handmade stuffed tofu is a dish where soft tofu serves as a container filled with a seasoned mixture of minced pork, dried shrimp, and mushrooms, then steamed.
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  Chilled Fresh Fruit Sweet and Sour Pork

  Chilled fruit sweet and sour pork made with pork tenderloin, marinated, deep-fried until crispy outside and tender inside, then stir-fried with fresh fruits like pineapple and apple, finished with a sweet-sour sauce of sugar, vinegar, and ketchup. Bright red color, rich texture, and refreshing cold-hot contrast.
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  Whole Coconut Stewed Chicken Soup with Black Chicken

  Whole coconut stewed chicken soup uses a whole coconut as a container, filled with chicken, goji berries, red dates, and more, slowly cooked with water. Chicken is rich in protein and nutrients, while coconut adds natural sweetness and fragrance. The soup blends the savory taste of chicken with the sweet richness of coconut.
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  Ginger Milk Custard

  Ginger milk pudding is a dessert made primarily from fresh milk and ginger. To prepare it, ginger juice is extracted and heated to just below boiling point, then quickly poured into cooled milk. The enzyme in the ginger juice causes the milk to coagulate into a jelly-like consistency without the need for any additional coagulants. The finished product has a delicate, smooth texture with a subtle spicy aroma from the ginger.
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  Bouncy Aunt's Pig Trotters

  Bouncy Auntie Pig Trotter is a dish primarily made with pig trotters, processed through blanching, stewing, or braising to make the trotters soft and flavorful. Soy sauce, cooking wine, star anise, ginger slices, and other seasonings are typically added for flavor. Some recipes include rock sugar or red yeast rice to enhance the color.
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  Stir-fried Chicken Cartilage with Green Beans and Preserved Vegetable

  Stir-fried string beans with chicken cartilage, enhanced with preserved vegetable for aroma. The ingredients are well-balanced and offer a rich, diverse taste.
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  Bamboo Shoots with Fresh Tofu Skin Soup

  A dish made primarily with tangsheng melon and fresh bean curd sheets. The melon is cut into pieces and cooked together with rehydrated bean curd sheets until the melon is soft and the sheets absorb the flavors, preserving the original taste.
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  Mushroom Steak Cubes

  珍菌牛仔粒是一道以牛肉粒为主料，搭配多种新鲜菌类（如香菇、杏鲍菇、金针菇等）制成的菜肴。牛肉粒经过腌制后炒制，再与切好的菌类一同翻炒，调味后收汁而成。
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Coix Seed Taro Pumpkin Stew

  Yam and pumpkin stew with Job's tears, slow-cooked in a clay pot. Soak job's tears first, cut yam and pumpkin into pieces, then simmer together until tender for a rich, harmonious flavor.
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  Golden Basil Three-Cup Chicken

  Golden Balm Three-Cup Chicken is made with chicken thighs or breast meat, seasoned with one cup each of sesame oil, rice wine, and light soy sauce, along with ingredients such as Golden Balm (a type of herb), ginger, and garlic. During preparation, the chicken is cut into pieces and marinated, then simmered with sesame oil, rice wine, light soy sauce, and seasonings until the sauce thickens, before being plated.

Reviews

• dainty_heron
  If you're mainly looking for solid Cantonese food and want to skip the crowds, hit up their weekday lunch. We got the honey BBQ pork, crystal shrimp dumplings, and a lily root and yam dish, and honestly everything was on point. The pork had just the right amount of sweetness, the yam was super fresh and crisp, and the dumplings looked like little works of art. Oh, and if you see the stir-fried razor clam claypot on the menu, get it immediately. It's a seasonal thing, the clams were fat and juicy, and that wok hei flavor was unreal. One heads up though — portions are kinda generous. We also tried the mushroom beef cubes and claypot rice, and if you're just two people doing a set menu plus a couple extras, good luck finishing it all. Order smart. Overall flavor was really solid, didn't feel like a watered-down mall version at all. Definitely the kind of Cantonese spot near East Chang'an Avenue I'd come back to when I want a proper, comfortable meal.