Chaohuangji Cantonese Cuisine (Chengdu Mingyue Hotel)
Cantonese cuisine · ⭐ 4.5
No. 55 Yongfeng Road, Wuhou District (near Yongfeng Overpass; behind Mingyue Hotel)
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 55 Yongfeng Road, Wuhou District (near Yongfeng Overpass; behind Mingyue Hotel). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: King Crab, Fruit Sweet and Sour Pork, Fruit and Shrimp Sweet and Sour Pork.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chengdu
- Category: Cantonese cuisine
- Rating: 4.5
- Address: No. 55 Yongfeng Road, Wuhou District (near Yongfeng Overpass; behind Mingyue Hotel)
- Popular dishes: King Crab, Fruit Sweet and Sour Pork, Fruit and Shrimp Sweet and Sour Pork, Crispy Glass-Braised Pigeon, Crispy Beef Short Ribs
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Dishes
King CrabThe king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
Fruit Sweet and Sour PorkFruit sweet and sour pork is a dish made with pork as the main ingredient. The pork is cut into pieces, coated in starch, and deep-fried until golden. It is then stir-fried with pineapple, green pepper, and red pepper. Seasonings typically include ketchup, sugar, vinegar, and a pinch of salt for a tangy-sweet flavor.
Fruit and Shrimp Sweet and Sour PorkThis dish features shrimp and fruit (such as pineapple or apple) with sweet and sour pork. The pork is marinated, fried, then stir-fried with fruit and a tangy sauce for a balanced, refreshing flavor.
Crispy Glass-Braised PigeonGlass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
Crispy Beef Short RibsCrispy beef short ribs made by marinating tender beef ribs and deep-frying until the skin is golden and crunchy while the inside remains juicy.
Braised Abalone with Golden Pumpkin and Lotus LeafA refined Cantonese dish featuring fresh abalone, golden pumpkin, and lotus leaf, steamed and baked to create a rich, savory flavor.
Steamed Miyagi Oysters with GarlicOysters are washed, mixed with garlic, and steamed. The garlic's aroma is enhanced by heat, blending with the oyster's freshness to create a unique flavor.
Golden Roast GooseGolden Roast Goose uses tender young goose, marinated and slowly roasted over charcoal. The skin turns golden and crispy, while the meat remains fresh, tender, and juicy, paired with a specially crafted sauce to deliver a unique flavor.
Braised Abalone with Tangerine Peel and Soy SauceBraised abalone with tangerine peel and soy sauce, a classic Cantonese dish highlighting the umami-rich flavor of abalone enhanced by aromatic citrus and savory soy.
Pan-Fried DumplingsPan-fried dumplings are a popular Chinese dish where filled dough pockets are seared in a pan until golden, then steamed to perfection for a crispy bottom and tender filling.
Caviar-Marinated AbaloneMarinated abalone with premium caviar, delicately cooked in a blend of yellow wine and broth for a rich, savory flavor.