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Chao Peng Pai · Originating from Chaozhou (Youtobang Branch)

Cantonese cuisine · ⭐ 4.3

Eastpu Youtuobang (Aoti Branch), Guangyuan Expressway, Tianhe District

Dishes

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  Braised Goose Feet with Dried Mushrooms

  A Cantonese dish featuring goose feet and dried mushrooms braised in a savory broth, known for its rich flavor and tender texture.
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  Ancient-Style Pineapple Pork with Yellow Peach

  A traditional Chinese dish featuring tender pork belly fried until golden and stir-fried with fresh yellow peach chunks in a sweet and sour sauce.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Fresh Homemade Black Tofu

  Fresh homemade black tofu made from organic soybeans, rich in plant protein and fiber, with a smooth texture and no preservatives.
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  Chao Lu Lu Water Platter

  A platter of various braised ingredients including braised beef, chicken wings, dried tofu, and eggs, cooked slowly in traditional braising liquid with rich flavor and strong aroma.
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  Cantonese 7-Second Crisp Goose Intestine

  A Cantonese specialty featuring fresh goose intestines blanched for exactly 7 seconds to retain crispness, served with garlic and chili seasoning for a refreshing, savory taste.
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  Chaozhou Braised Pig Ear

  A traditional Chaoshan dish made by slow-cooking pig ears with spices like star anise and cinnamon, resulting in a tender yet crunchy texture and rich aroma.
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  Chaopeng Style Milk Tea

  A fusion drink blending Chaozhou flavors with modern tea techniques, made with black tea and milk or plant-based milk, topped with pearls or fruit bits for a smooth, sweet taste.
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  Volcanic Stone Grilled Pork Neck

  Fresh pork neck is marinated and grilled on hot volcanic stone, resulting in tender, juicy meat with a smoky flavor.
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  Marinated Shrimp

  Fresh shrimp is marinated with salt, soy sauce, vinegar, garlic, ginger, and chili to create a cold dish. After cleaning, the shrimp is mixed with seasonings and chilled for several hours until fully flavored, preserving its tender texture.
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  Pineapple Bun

  The pineapple bun is a type of bread originating from Hong Kong, named for its resemblance to a pineapple in appearance. Its distinctive feature is a crisp crust made from a mixture of granulated sugar, eggs, flour, and lard, which forms a golden, grid-patterned crunchy surface after baking. The inner part of the bun is soft and sweet.
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  Insect Herb Stewed Meat Broth

  A traditional Chinese dish made by slow-cooking pork and insect herb to create a rich, fragrant broth with a savory taste.
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  Prawn Stir-fry in Batter

  Prawn stir-fry from the Windy Bay is a dish made primarily with fresh prawns, stir-fried with garlic, chili, and breadcrumbs. The tender prawn meat combines with the crispy breadcrumbs and spicy garlic for a rich and flavorful experience.
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  Black Truffle Crispy Chicken

  Crispy chicken with black truffle, a luxurious dish combining golden-brown skin and tender meat enhanced by the earthy aroma of truffles.

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