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Chao Zhou Ren Hui Guan · Chuan Shan Cuisine (Da Zhu Square Branch)

Cantonese cuisine · ⭐ 4.2

No. 2 Courtyard, Ronghua South Road, Dazu Plaza, Zone S4

Dishes

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  Scallop and Shrimp Congee

  Clam and shrimp rice porridge is made by cooking clams and fresh shrimp with rice as the base. The clams are soaked beforehand, and the fresh shrimp are deveined and peeled. They are then added to the rice along with water and simmered until the rice grains are soft and the porridge thickens. Salt is added to taste at the end.
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  Galangal Chicken

  Sand ginger chicken is a dish made with chicken and sand ginger (kaempferia), seasoned with garlic, scallions, and other ingredients. The chicken, usually whole or from thighs, is marinated and then stir-fried or braised to absorb the unique aroma of sand ginger.
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  Chaozhou Oyster Fritter

  Chaozhou Oyster Fritter is a traditional Chaoshan dish made primarily with fresh oysters, combined with duck eggs, green onions, and fish sauce. The oysters are mixed with the seasonings and pan-fried until golden and crispy, resulting in a deliciously crunchy and savory taste with a rich oceanic flavor.
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  Chaozhou Fish Rice

  Chaozhou Fish Rice is a traditional dish from the Chaozhou region of Guangdong, made by gently boiling fresh seafood in salted water or clear broth without added seasonings to preserve the natural flavor of the fish, typically served with fish sauce and garlic dip.
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  Chaozhou Raw-marinated Red Crab

  Chaozhou raw-marinated red crab is a Cantonese dish made with fresh red crabs marinated directly with soy sauce, vinegar, ginger, and garlic. It has a fresh and tender texture with a salty and slightly sour taste.
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  Marinated Fresh Shrimp

  A cold dish made by marinating fresh shrimp in a blend of soy sauce, vinegar, garlic, ginger, and chili for a savory and refreshing taste.
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  Steamed Chicken with Water Bath

  Steamed chicken is a traditional dish made with a whole chicken. The chicken is cleaned, marinated to absorb flavor, then steamed in a steamer over water until fully cooked. The resulting chicken is tender and the broth is clear.
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  Wind and Water Rise

  A creative dish featuring tender fish fillets with wood ear mushrooms and carrot threads, steamed and glazed for a smooth, fresh taste—symbolizing prosperity and good fortune.
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  Egg Rice Noodle Roll

  Egg rice noodle rolls are a traditional snack made primarily from rice flour batter and eggs. The preparation involves pouring the diluted rice flour batter into a steaming tray, adding beaten eggs, quickly shaking to evenly distribute the batter and eggs, then steaming in a steamer until cooked. Finally, it is removed and rolled into a cylinder shape, then sliced into portions.
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  Goose Banquet

  Goose banquet features multiple goose parts like liver, feet, intestines, meat, and blood, prepared through stewing, boiling, roasting, and braising to preserve flavor and nutrition.
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  Goose Full Banquet

  Goose Full Banquet is a Chinese dish made with a whole goose, usually roasted or stewed to retain the freshness and original flavor of the goose meat.

Reviews

• persnickety_crow
  Location is super convenient, like 200m from Rongjing East Street subway, just take exit B1 and you're right at the Han's Plaza. Honestly some of the best Teochew/Chaoshan food I've had in Beijing. Service was great too, the staff were warm and friendly without being over the top. Would definitely come back!