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Mingben Seafood Restaurant · Chao People Night Food (Chenjiaxi Store)

Cantonese cuisine · ⭐ 4.2

Shop 205-1, 2nd Floor, Building 1, Yangtao Plaza, No. 333 Zhongshan Seventh Road (near Exit A of Chenjiaci Station)

Dishes

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  Stir-fry Pot

  A Cantonese specialty cooked in a clay pot over high heat, combining meats and vegetables with savory sauce for rich flavor.
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  Creamy Shrimp

  Creamy shrimp is made with fresh shrimp cooked in a rich cream sauce, offering a luxurious and savory flavor.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Dry-Fried Pork Ribs with Intestines

  A savory dish featuring pork ribs and pig intestines stir-fried in a rich sauce, known for its crispy texture and deep umami flavor.
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  Street-style Dry Stir-fried Beef Noodles

  Street-style dry stir-fried beef noodles is a classic Cantonese dish, mainly made with beef, rice noodles, scallions, garlic, and soy sauce. Beef slices are quickly stir-fried with rice noodles and seasoned with seasonings, resulting in a fresh, fragrant, and smooth texture.
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  Mingben Oyster Pancake

  Mingben Oyster Pancake is a fried pancake made with fresh oysters, sweet potato flour, and eggs. The oyster meat is mixed with seasonings, then combined with sweet potato flour to form a paste, which is fried until golden brown on both sides.
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  Shagiang Stir-fried Waved Snail

  A Cantonese dish featuring fresh wavy snails stir-fried with sand ginger, garlic, and chili for a savory and aromatic flavor.
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  Whole Sea Bass

  A dish made with whole sea bass, steamed or pan-fried to preserve its tender texture and natural flavor.
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  Bamboo Shoot and Mandarin Fish Soup

  A Cantonese soup made with bamboo shoot and mandarin fish, known for its fresh taste and nourishing properties.
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  Golden Eagle Fish Salad

  A cold dish made from finely sliced fresh fish, served with a special sauce and garnishes, known for its delicate texture and savory flavor.
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  Shunde Dry-pressed Spare Ribs and Bamboo Intestine

  Shunde dry-pressed spare ribs and bamboo intestine is a Cantonese dish made with pork ribs and bamboo intestines, which are marinated, dried, and pan-fried. It has a fragrant taste with a crispy outside and tender inside.
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  Shunde Fish Porridge

  A traditional Cantonese dish from Shunde, made by simmering shredded fish and rice into a smooth, savory porridge, often enhanced with ginger and scallions.
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  Pressure Cooker Oysters

  Pressure cooker oysters is a dish made primarily with fresh oysters, seasoned and simmered in a pressure cooker. After cleaning the oysters, they are combined with scallions, ginger, garlic, soy sauce, and cooking wine, then pressure-cooked until tender and fully flavored.
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  Silver Carp and Taro Soup

  A Cantonese soup made with silver carp and taro, known for its clear broth and fresh, savory flavor.

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