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Chaozhi Pai

Cantonese cuisine · ⭐ 3.5

Lida Plaza, No. 607, Yueken Road

Dishes

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  Braised Pork Intestines

  Stewed pork intestines is a dish made primarily from pork intestines, cleaned and simmered slowly with various spices and seasonings to absorb the rich flavor of the broth. Common ingredients include star anise, cassia bark, soy sauce, and cooking wine.
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  Olive Pork Lung Soup

  A nourishing soup made with fresh pork lung and olives, simmered to create a mild, refreshing flavor perfect for cold seasons.
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  Shallow Sea Fish

  Shallow sea fish typically refers to species like sea bass or yellow croaker, commonly prepared by steaming or braising to preserve their delicate flavor and texture.
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  Chaozhou-Style Braised Platter

  Chaozhou-Style Braised Platter is a classic cold appetizer from the Chaoshan region. Main ingredients include duck wings, duck gizzards, braised eggs, dried tofu, and pork belly. The preparation involves simmering the cleaned ingredients in a master stock made with spices like star anise, cinnamon, bay leaves, cardamom, light soy sauce, dark soy sauce, and rock sugar until fully infused with flavor. The ingredients are then removed, cooled, sliced or cut into pieces, and arranged on a plate. The finished dish has a glossy, reddish-brown color and a rich, aromatic braised flavor.
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  Chao-style Salt and Pepper Bombay Duck

  Chao-style Salt and Pepper Bombay Duck is a Teochew-style seafood dish. It primarily uses fresh Bombay duck (also known as lizardfish or whitefish), which has a tender,豆腐-like texture. The fish is cleaned, cut into sections, lightly coated with starch or tempura batter, and deep-fried until the exterior is golden and crispy. In a separate wok, minced garlic, chili, and salt-and-pepper seasoning are stir-fried until fragrant, then the fried fish pieces are added and quickly tossed to coat evenly. The dish features a crispy exterior, tender interior, and a savory, slightly spicy flavor highlighting the aroma of pepper salt and the natural sweetness of the fish.
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  Chao Zhi Pai Water Spinach

  Chao Zhi Pai Water Spinach is a dish primarily made with fresh water spinach. The water spinach is washed and cut into sections, then stir-fried over high heat with ingredients such as minced garlic, fermented black beans, and chili peppers. This quick-cooking method preserves the vegetable's crisp texture and vibrant green color, highlighting its natural freshness and tenderness.
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  Chaozhou Style Squid

  Chaozhou Style Squid is a Chaozhou (Teochew) seafood dish. It primarily uses fresh squid, which is cleaned, scored, and then cooked with characteristic Chaozhou ingredients like master stock or fermented bean paste. The squid is typically blanched first to set its shape, then braised or stir-fried with the sauce, garlic, ginger, and other seasonings, allowing it to absorb the flavors fully. The finished dish features squid with a springy texture and a rich, savory Chaozhou-style sauce.
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  Special Cashew Gao Rice

  A fragrant rice dish featuring cashews, carrots, peas, and eggs, served with a savory sauce.
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  Bitter Melon and Pork Rib Soup

  A soothing soup made with bitter melon and pork ribs, simmered slowly to create a light, refreshing flavor.
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  Braised Pork Belly with Spices

  Braised pork belly seasoned with spices like star anise, cinnamon, and bay leaves, resulting in tender, flavorful meat.

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