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Taoyuan Xiaoji (Ban Tian Store)

Cantonese cuisine · ⭐ 3.5

Yayuan Road, Bantian Subdistrict

Dishes

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  Steamed Boston Lobster in Superior Soup

  Fresh Boston lobster steamed in a rich chicken broth with ham and dried scallops, then baked to perfection for a tender, flavorful dish.
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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Grilled Lamb Ribs from the Desert

  Grilled lamb ribs from the desert use fresh lamb ribs, marinated and grilled over charcoal. Rich in protein, seasoned with cumin and chili powder, it's crispy outside and tender inside with rich aroma.
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  Small Gathering Crispy Carp

  Fresh carp is marinated, coated with batter, and deep-fried to achieve a crispy exterior and tender interior. Traditional Chinese cooking techniques highlight the fish's natural flavor and crunchy texture.
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  Salt-Baked Chicken (Half)

  Hand-torn salt-baked chicken made with premium chicken, marinated and steamed using traditional salt-baking method for a savory, tender taste. Perfect for one person.
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  Spring Water-Steamed Greens

  A dish featuring fresh greens gently steamed in spring water, preserving their natural flavor and crisp texture.
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  Thai-style Braised Eggplant

  A dish featuring eggplant braised in a sweet and spicy Thai sauce, resulting in tender, flavorful vegetables with a rich, aromatic taste.
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  Chao-style Braised Assorted Platter

  Chao-style braised assorted platter features pork trotters, chicken wings, tofu skin, and eggs, slow-braised in traditional Chaozhou brine. The sauce is made with star anise, cinnamon, bay leaves, light soy sauce, dark soy sauce, and rock sugar, resulting in a rich, glossy finish. Served cold or warm, it offers deep, savory flavors.
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  Abalone and Egg Fried Rice

  Savory scallop fried rice made with rice, dried scallops, and eggs. Scallops are soaked, chopped, and stir-fried with beaten eggs, then mixed with leftover rice and seasoned. Cooked with precise heat control for distinct grains and rich texture.
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  Crispy Roast Goose

  Crispy-skinned roast goose is a Cantonese roasted meat dish made with a whole goose as the main ingredient. The goose is marinated, hung to air-dry, and then roasted in an oven until the skin becomes crispy and the meat tender. During preparation, honey or maltose syrup is typically brushed onto the goose to create a shiny red crust.
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  Bird's Nest Black Tofu

  Bird's Nest Black Tofu is made by stewing black tofu with bird's nest gelatin. The black tofu, derived from black beans, has a soft and elastic texture, while the bird's nest adds a smooth, rich mouthfeel after slow cooking. The dish features a mild, fresh taste highlighting the natural flavors of the ingredients.
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  Steamed Bowl Fish with Soy Sauce

  Fresh fish is placed in a bowl, seasoned with soy sauce and ginger, then steamed over water. The fish is tender and flavorful, with a rich soy sauce aroma and a light, fresh taste.
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  Empress White-Cut Chicken

  Empress White-Cut Chicken is a Chinese dish made with fresh young chicken, blanched or steamed until cooked through and quickly cooled to retain tenderness. Sliced and served on a plate with a special dipping sauce.
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  Bouncing Chicken Feet

  A spicy and chewy dish made from chicken feet, marinated in a flavorful sauce for a unique texture and taste.
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  Taoyuan Stir-Fry Supreme

  A stir-fried dish featuring beef, bell peppers, red peppers, onions, and wood ear mushrooms, cooked quickly over high heat for a fresh and aromatic taste.
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  Chicken and Duck Feet Stew

  Chicken and chicken wing stew, made by simmering chunks of chicken and wings with ginger slices, green onions, and other seasonings in a clay pot or slow cooker until tender.

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