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Chao Shan Gang Gang Seafood Hot Pot Rice Porridge

Cantonese cuisine · ⭐ 4.5

No. 50 Xianyun Street, Fangmiao Road, adjacent to Xincheng Road (20 meters north of Chao Wangji Restaurant)

Dishes

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  Cold-mixed black fungus

  Cold-mixed black fungus is a refreshing cold dish, primarily made with black木耳 (wood ear mushrooms), and seasoned with ingredients such as minced garlic and cilantro. The preparation involves washing the soaked black fungus thoroughly, then mixing it with seasonings like soy sauce, vinegar, and chili oil, along with the配料, to create a well-blended dish.
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  Roasted Bamboo Shoots

  Roasted Bamboo Shoots is a dish made primarily with fresh bamboo shoots. Tender spring bamboo shoots are peeled, cut into pieces, marinated in a special sauce (typically containing soy sauce, sugar, cooking wine, etc.), and then roasted in an oven or over charcoal. The surface becomes slightly charred while the interior remains crisp and juicy, offering a natural sweetness and savory aroma.
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  Ningbo-style Braised Wheat Gluten

  A traditional vegetarian dish from Ningbo, Zhejiang, made with braised wheat gluten and vegetables like mushrooms, wood ear fungus, and carrots, simmered to a savory, soft texture.
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  White Crab and Prawn Seafood Congee

  White Crab and Prawn Seafood Congee is a rice-based porridge. Main ingredients include fresh white crab (swimming crab) and prawns. The preparation involves first simmering rice into a smooth porridge base, then adding cleaned white crab pieces and prawns to cook until done. The natural sweetness of the crab and the tender texture of the prawns infuse the congee, giving it a delicate seafood flavor. It is typically seasoned lightly with just a bit of salt or ginger to highlight the original taste of the seafood.
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  Vegetarian Chicken

  Tofu skin, made from yellow soybeans, is the main ingredient in this vegetarian dish. It is soaked, cut into strips, rolled, and then steamed or boiled. During preparation, the tofu skin is shaped like a chicken and slowly stewed in a pot with water and seasonings to absorb the flavors.
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  Braised Vegetarian Chicken with Abalone Sauce

  Braised Vegetarian Chicken with Abalone Sauce is a plant-based dish that mimics meat. The main ingredients include soy protein-based vegetarian chicken, abalone sauce (or vegetarian abalone sauce), shiitake mushrooms, and winter bamboo shoots. The vegetarian chicken is sliced or cubed, pan-fried until lightly browned, then simmered in a sauce made from abalone sauce, mushroom broth, and soy sauce until the flavors are absorbed. The dish has a glossy brown appearance, with tender and juicy vegetarian chicken infused with rich umami from the abalone sauce.
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  Fresh Shrimp and Scallops Rice Porridge

  Fresh shrimp and scallop rice porridge is made by cooking rice as a base, then adding fresh shrimp and scallops. The rice is simmered until soft and tender, then the cleaned shrimp and scallops are added to cook together, allowing the porridge to absorb the seafood's freshness. A small amount of ginger threads is usually added to remove any fishy odor, and finally chopped green onions are sprinkled in for extra aroma.
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  Shrimp and Beef Congee

  A savory rice porridge made with fresh shrimp and beef, simmered slowly for a smooth, nourishing dish.
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  Fresh Shrimp Congee

  A comforting rice porridge made with fresh shrimp and rice, simmered slowly to create a smooth, savory dish.
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  Fresh Shrimp and Fish Fillet Clay Pot Rice Porridge

  A savory Cantonese-style rice porridge made with fresh shrimp and fish fillets, slow-cooked in a clay pot for rich flavor and smooth texture.
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  Foie Gras

  Foie gras is a delicacy made primarily from rich and tender goose liver, carefully prepared through meticulous cooking techniques. Its preparation typically includes steps such as marinating and poaching to preserve the liver's delicate texture.

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