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Dao Cai Spicy Seafood & Street Food (Zhujiang New Town Store)

鱼鲜 · ⭐ 4.7

No. 770 Huacheng Avenue, Shops 115–117 (Ground floor of Zhu Guang Yujing Phase II NT Space)

Dishes

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  Cold-Mixed Clams

  A refreshing dish made with fresh clams tossed in a savory dressing of garlic, chili, and herbs.
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  Four Delicacies Stir-fry

  A traditional Chinese dish featuring four different ingredients, stir-fried to perfection with savory flavors.
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  Osmanthus Sugar Rice Cake

  A traditional Chinese dessert made from glutinous rice flour, sugar, and osmanthus honey, steamed to a soft and sweet texture with a fragrant floral aroma.
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  Deep Sea Lobster with Salt and Pepper

  Deep Sea Lobster with Salt and Pepper is a classic seafood dish featuring deep-sea lobster as the main ingredient. Key components include fresh deep-sea lobster, green and red bell peppers, onions, garlic, and a salt-and-pepper seasoning blend. The lobster is cleaned, cut into pieces, lightly coated with starch, and deep-fried until the shell is crispy and the meat is firm. In a separate wok, minced garlic, diced bell peppers, and onions are stir-fried until fragrant, then combined with the fried lobster pieces for a quick toss. Finally, a special salt-and-pepper powder is evenly sprinkled over the dish. The result is a golden-brown, crispy-on-the-outside, tender-on-the-inside delicacy where the savory salt-and-pepper flavor complements the natural sweetness of the lobster.
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  Oil-braised Small Pink Shrimp

  A dish featuring fresh small pink shrimp simmered in oil with aromatics and seasonings, resulting in a tender and flavorful bite.
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  Braised Baby Elephant Trunks (64 each, minimum 4)

  This dish features pork large intestine as the main ingredient. Key components include cleaned pork intestine, scallions, ginger, garlic, dried chili peppers, and various spices. The preparation involves blanching the intestine to remove any unwanted odor, then braising it slowly with seasonings such as soy sauce and sugar until tender and flavorful. The finished dish has a glossy red appearance with a soft, glutinous texture.
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  Oil-Braised Blue Lobster

  A dish featuring fresh blue lobster cooked in oil with aromatics and seasonings, resulting in tender meat and rich flavor.
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  Spicy Razor Clams in Sake

  Fresh razor clams stir-fried with sake, chili, and aromatics for a spicy, fragrant dish.
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  Chaozhou Leek Dumplings

  Chaozhou Leek Dumplings are a traditional snack from the Chaoshan region, made with glutinous rice flour wrappers filled with chopped leeks, dried shrimp, and pork, then steamed to a soft, savory delight.
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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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  Sour Cabbage Frog Legs

  Sour cabbage frog dish features frog meat and pickled cabbage as main ingredients. Frog is cut into pieces and stir-fried or stewed with seasoned pickled cabbage, using oil, ginger, garlic, and chili for flavor.
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  Sour Cabbage and Perch

  Sour Cabbage Perch is a dish made primarily with perch and carefully prepared with sour cabbage. The perch has tender flesh, while the sour cabbage offers a refreshing and appetizing tang, creating a unique and delightful flavor when combined. The preparation typically involves slicing the perch and stewing it together with the sour cabbage, allowing the freshness of the fish to blend harmoniously with the tangy aroma of the cabbage.
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  Spicy Stir-Fried Soft-Shell Crab with Roe

  Fresh soft-shell crab stir-fried with chili, garlic, and ginger, resulting in a spicy, rich flavor with succulent roe.
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  Fresh Chili Frog Legs

  Fresh chili bullfrog dish made with bullfrog, fresh chilies, garlic, ginger, and seasonings. Bullfrog is cut into pieces and stir-fried with fresh chilies and seasonings.
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  Fresh Pepper Frog Legs

  Fresh pepper frog legs feature tender frog legs stir-fried with fresh peppers, garlic, and ginger for a spicy and aromatic dish.

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