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Chao Wei (Shenzhen Bao'an District)

Cantonese cuisine · ⭐ 3.8

No. 1111B, Yongtai West Road, Jufu Community

Dishes

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  Dry Noodles

  Dry noodles are a traditional Chinese dish made by mixing cooked, drained noodles with savory sauces and toppings like vegetables or meat.
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  Pork Offal Rice Soup

  A traditional Chinese fast food dish made with pork offal and rice in a savory broth.
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  Leonurus Herb

  Yi Mu Cao is a Chinese herbal medicine often used in medicinal cuisine. Main ingredients are the dried whole herb, typically stewed with lean pork or chicken to enhance its nourishing effects. Wash and chop the herb, then simmer with meat until tender and broth clear.
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  Rice Noodle Soup

  Rice noodle soup made from fine rice noodles, cooked in broth or water. Typically prepared with meat, pork or chicken bones for the stock, and garnished with scallions, cilantro, bean sprouts, and pickled vegetables. Season with chili oil or soy sauce to taste.
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  Rice Noodle Soup

  Kway Teow Soup is a soup dish primarily made with kway teow, paired with meats or seafood and vegetables as accompaniments. The preparation typically involves boiling the kway teow, then adding either a rich broth or clear soup along with pre-prepared ingredients, and finally seasoning to taste.
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  Coix Seed and Pork Stew

  A traditional Chinese dish made by stewing coix seeds with pork, resulting in a savory and nourishing meal.
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  Watercress Soup

  A clear soup made with watercress and pork or bone broth, seasoned with ginger for a fresh, savory taste.
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  Noodle Soup

  Noodle soup is made by cooking noodles in water or broth. Main ingredients include wheat noodles and water, bone broth, or chicken broth, with optional additions like vegetables, meat, or eggs. Cook noodles first, then mix with broth or cook directly in it.

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