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Chao Shan Xiao Guan (Zhujiang Dicheng Branch)

Cantonese cuisine · ⭐ 4.7

Room 101, Building 217, Zhujiang Dijing Apartment, No. 23A, Xidawang Road

Dishes

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  Peppered Pig's Stomach and Chicken Soup

  A nourishing soup made with pig's stomach and chicken, seasoned with white pepper and ginger, known for warming the middle burner and strengthening the spleen.
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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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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Scallop and Shrimp Congee

  Clam and shrimp rice porridge is made by cooking clams and fresh shrimp with rice as the base. The clams are soaked beforehand, and the fresh shrimp are deveined and peeled. They are then added to the rice along with water and simmered until the rice grains are soft and the porridge thickens. Salt is added to taste at the end.
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  Cantonese Shrimp Dumplings

  Har Gow (Royal Shrimp Dumplings) is a dim sum dish made primarily from fresh shrimp, pork fat, and wheat starch dough. The shrimp is minced and mixed with pork fat, seasoned, then filled into transparent wrappers made from wheat starch and cornstarch. The dumplings are shaped into half-moons with pleats and steamed until translucent, resulting in a smooth and chewy texture.
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  Guangdong-style Fish-flavored Eggplant Stew

  Guangdong-style fish-flavored eggplant stew features tender eggplants simmered with minced meat and a tangy sauce made from vinegar, sugar, and soy sauce.
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  Signature Roast Goose

  Our signature roast goose is made from tender goose meat, carefully marinated and then roasted using a special technique. The skin is golden and crispy, while the meat remains tender and juicy, with an irresistible aroma.
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  Rose-flavored Soy Sauce Chicken

  Rose essence soy sauce chicken is a dish made with chicken as the main ingredient, marinated with rose essence, light soy sauce, dark soy sauce, rock sugar, and ginger slices, then steamed. After marinating, the chicken becomes flavorful and retains its tender texture through steaming, absorbing the fragrance of rose essence and the savory taste of soy sauce.
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  Romaine Lettuce

  Romaine lettuce, primarily made from fresh Romaine lettuce leaves, features a vibrant green color and tender, fresh leaves. It is typically eaten raw but can also be simply mixed with various seasonings or dressings to preserve its original fresh taste. It is a common ingredient in salads and cold dishes.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
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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.
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  Xue菜 Shrimp and Tofu Stew

  Xue菜 Shrimp and Tofu Stew is made primarily with soft tofu, xue菜 (pickled mustard greens), and fresh shrimp. Cut the tofu into pieces and place it together with xue菜 into a clay pot, add an appropriate amount of water or broth, and simmer until the tofu absorbs the flavors. Then add the shrimp and cook until done. Finally, season to taste.

Reviews

• massive_lentil
  Ordered their signature roast goose — the skin was super crispy and the meat was juicy and tender, and the plum sauce on the side really cut through the richness. The preserved veggie and shrimp tofu hotpot was amazing too, the tofu was silky smooth like pudding and the shrimp were sweet and snappy. The preserved mustard greens added this nice salty punch that brought everything together. Service was fast and the staff were really friendly. The place was clean and cozy, wooden tables with warm lighting, super chill vibe. They also put out these little dishes of pickled veggies and peanuts on the table — went great with rice. Honestly really good meal, would def come back.