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Chaojun Shifang (First Branch)

Cantonese cuisine · ⭐ 3.4

Approx. 120 meters east of Donghu Yingyue on Longhe West Road

Dishes

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  Bitter Melon, Chicken Feet, and Pork Bone Soup

  Made with bitter melon, chicken feet, and pork bones, slowly stewed for a rich, clear broth. Offers a fresh aroma with a mild bitterness and lingering sweetness, known for its heat-clearing and nourishing properties.
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  Chinese cabbage

  Bok choy is a common leafy green vegetable, with its main ingredients being the stems and leaves. Typically, bok choy is washed, blanched or quickly stir-fried, then seasoned with适量 of cooking oil, salt, and other seasonings until just cooked through.
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  Ganoderma and Old Chicken Soup

  A nourishing Chinese soup made with aged chicken and Ganoderma lucidum, slow-cooked to enhance flavor and health benefits.
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  Beef Brisket Noodle Soup

  Beef brisket noodles feature beef brisket as the main ingredient, paired with noodles. After blanching, the beef is stewed with spices until tender and flavorful, then mixed or served separately with cooked noodles.
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  Steamed Dumplings

  Steamed dumplings are filled with minced meat or shrimp, wrapped in thin dough, and cooked by steaming for a tender and flavorful dish.
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  Steamed Spare Ribs with Black Bean Sauce in Clay Pot Rice

  Steamed spare ribs with fermented black bean sauce in a clay pot is a traditional dish made primarily with spare ribs and rice. The spare ribs are first marinated in fermented black bean sauce to infuse flavor, then cooked together with rice in a clay pot over low heat. During the cooking process, the savory aroma of the ribs blends perfectly with the rice, and a crispy layer of rice crust forms at the bottom of the pot, offering a delightful crunch.

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