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Mingcheng · Chaoshan Cuisine

Cantonese cuisine · ⭐ 4.1

Beside Yifang Business Hotel, Chengnan 2nd Road

Dishes

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  Nine-gut Fish Omelette

  A Cantonese home-style dish made with nine-gut fish and eggs, mixed and pan-fried until golden and tender, offering a fresh and savory taste.
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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Salted Pork and Spring Vegetable Stew

  A savory stew made with salted pork ribs and fresh spring vegetables, slow-cooked to perfection for a rich, comforting flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Dry-Fried Beef Rice Noodles

  A Cantonese dish featuring stir-fried beef and rice noodles with vegetables, known for its savory flavor and satisfying texture.
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  Chaozhou Snack Platter

  A selection of classic Chaozhou snacks including oyster omelet, fish balls, shrimp cakes, and spring rolls, showcasing the region's culinary heritage.
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  Stir-fried Flower Crab

  A dish made by stir-frying fresh flower crabs with ginger, garlic, and chili for a rich, savory flavor.
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  Lion Head Goose

  A traditional Cantonese dish made with a whole goose, marinated and braised until tender, served with a rich, savory flavor.
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  Pork Bone and Toona Sinensis Stew

  A hearty stew made with pork bones and toona sinensis leaves, slow-cooked to develop rich flavor and tender texture.
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  Pork Belly and Wax Gourd Stew

  A savory stew featuring pork belly and wax gourd, slow-cooked to tender perfection with a rich, aromatic broth.
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  Pan-fried Beef with Skin Removed

  A dish of beef, marinated and pan-fried until crispy outside and tender inside, known for its savory flavor and crisp texture.
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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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  Raw Blood Marinated Dish

  A cold dish made by marinating fresh pig or duck blood with salt, ginger, garlic, chili, and other seasonings, resulting in a smooth and savory flavor.
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  Marinated Blood Clam

  Fresh blood clams are marinated with salt, garlic, ginger, chili, and other seasonings to create a cold appetizer. After washing, the clams are mixed with the seasoning and refrigerated for several hours or overnight to absorb flavor while maintaining a tender texture.
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  Pepper Baked Shrimp

  Fresh large shrimp are seasoned with black pepper, garlic, and butter, then baked in the oven. The shrimp is tender and juicy, with a rich pepper aroma on the surface, offering a layered flavor experience.
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  Stir-fried Leek Flowers with Thin-shelled Clams

  Stir-fried leek flowers and thin-shelled clams quickly cooked with scallions and ginger, featuring a fresh, crisp texture and rich savory flavor.
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  Dessert Fruit

  Dessert fruits are fresh fruits like apples, bananas, oranges, and grapes eaten after a meal. Simply wash and slice or peel them, or add a little honey or yogurt to taste.
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  Pan-fried English Grouper

  A dish featuring fresh English grouper, marinated and pan-fried until golden and crispy, with tender, flavorful flesh.
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  Quail Eggs, Chicken Eggs, and Oysters

  Main ingredients include quail eggs, chicken eggs, and fresh oysters, typically blanched or steamed, served with a light sauce or plain, offering a fresh and tender taste.

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