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Chaoshan Chief · Big Plate Restaurant (Huanyu City Store)

Cantonese cuisine · ⭐ 4.4

Shop 107, Building 16, Zhonghai Huanyu Tianxia Garden, No. 18, Guilan Middle Road

Dishes

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  Braised Goose Wings with Lion Head Goose

  A dish featuring goose wings braised with a lion-head goose in a savory, aromatic sauce.
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  Braised Goose Meat

  Braised goose meat made with premium goose, slow-cooked in a secret sauce for rich flavor and tender texture.
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  Candied Taro

  Fried taro with sugar coating is a sweet dish primarily made with taro. After peeling and cutting the taro into pieces, it is boiled until tender, then stir-fried with syrup until a crystalline sugar crust forms on the surface. Once cooled, the dish develops a glossy sugar coating. The key to preparation lies in controlling the heat to ensure the syrup evenly coats the taro, resulting in a crispy exterior and soft interior.
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  Signature Marinated Shrimp

  Fresh shrimp marinated in a blend of garlic, ginger, chili, soy sauce, and vinegar for a savory, slightly spicy taste.
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  Oyster Omelette from Shantou

  A traditional snack from Shantou, Guangdong, made with fresh oysters, sweet potato starch, eggs, and scallions, pan-fried until crispy outside and tender inside.
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  Steamed Fresh Oyster with Cantonese Style

  Fresh oysters steamed with garlic, ginger, and soy sauce, highlighting their natural sweetness and umami flavor.
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  Chao Shan Fried Pork Dumplings

  Chao Shan fried meat dumplings are a traditional snack made by wrapping minced pork in rice batter skin and deep-frying until golden and crispy.
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  Frozen Red Crab with Roe from Niutianyang

  Fresh red crab from Niutianyang, delicately frozen to preserve the rich sweetness of meat and creamy roe, offering a clean, delicate taste.
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  Stir-fried Beef with Chinese Broccoli

  Gai Lan Stir-Fried with Beef is a Chinese stir-fry dish primarily made with beef and gai lan (Chinese broccoli). The beef is sliced and marinated with seasonings, while the gai lan is washed and cut into segments. Heat oil in a wok, quickly stir-fry the beef until it changes color, then remove it. Next, stir-fry the gai lan until fragrant, then return the beef to the wok and mix thoroughly with the gai lan. Season to taste and serve.
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  Shrimp and Crab Rice Porridge

  Shrimp and crab rice porridge made with fresh shrimp and crab, cooked slowly with rice to create a rich, flavorful dish.
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  Stir-fried Water Spinach with Soy Bean Paste

  Stir-fried water spinach with soy bean paste is a dish made primarily with water spinach, stir-fried with soy bean paste. To prepare, first wash and cut the water spinach into segments. Heat a wok with oil, add minced garlic to sauté until fragrant, then add the soy bean paste and stir-fry until aromatic. Finally, add the water spinach and quickly stir-fry until cooked through.
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  Golden Herb Stir-fried Sea Clams

  A dish featuring fresh sea clams stir-fried with golden herb, offering a savory and aromatic taste.
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  Golden Herb Stir-fried Snails

  A dish featuring snails stir-fried with golden herb, offering a fresh and savory taste with a hint of spice.

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