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Chao Tang · Chaozhou Cuisine (Geumang Center Store)

Cantonese cuisine · ⭐ 4.6

NL5012, 5th Floor, North Zone, China World Mall, No. 1 Jianguomenwai Street

Dishes

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  Thai Basil Stone Pot Prawn

  Nine-layer basil stone pot giant shrimp features fresh giant shrimp stir-fried with Thai basil. Shrimp are sautéed in a hot stone pot with garlic and ginger, seasoned and finished with fresh basil for rich aroma.
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  Pumpkin Soup

  Pumpkin salad is a dish primarily made with pumpkin. After peeling and cutting the pumpkin into pieces, it is blanched or steamed, then mixed with salad dressing and vegetables for a refreshing taste, ideal for summer.
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  Abalone and Free-range Chicken Casserole

  Free-range chicken and abalone baked together, tender chicken and soft abalone, blending seafood freshness with rich chicken aroma, using steaming-baking method to preserve original flavors.
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  Fisherman's Abalone Chicken

  Fisherman's Abalone Chicken is a Chinese dish made with chicken and abalone, usually cooked by stewing or steaming, with a fresh and tender texture.
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  Chaozhou Braised Assortment

  Chaozhou braised dish platter is a dish made from various ingredients that are slowly simmered in a specially prepared braising sauce. Main ingredients include pig trotters, duck gizzards, eggs, fried tofu pockets, and bean curd slices. The ingredients are placed into the seasoned braising liquid and gently stewed to fully absorb the rich flavors of the sauce.
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  Chaozhou Oyster Fritter

  Chaozhou Oyster Fritter is a traditional Chaoshan dish made primarily with fresh oysters, combined with duck eggs, green onions, and fish sauce. The oysters are mixed with the seasonings and pan-fried until golden and crispy, resulting in a deliciously crunchy and savory taste with a rich oceanic flavor.
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  Ginkgo Taro Paste

  A sweet dessert made from mashed taro and ginkgo nuts, offering a smooth and rich flavor.
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  Stone Pot Hand-Made Beef Meatballs

  Stone pot hand-pounded beef balls made from fresh beef, pounded by hand into paste and shaped into balls, then cooked in a heated stone pot. Tender and elastic, served with vegetables or broth to preserve the original flavor of beef.
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  Aged Wine-Marinated Sea Shrimp

  Old wine-marinated sea shrimp is a dish made with fresh shrimp marinated in yellow wine, soy sauce, sugar, and ginger slices. After marinating, the shrimp are steamed or soaked until tender, offering a delicate texture with rich wine aroma and savory flavor.
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  Crispy Fried Puning Tofu

  Crispy Fried Puning Tofu is a traditional dish featuring Puning tofu as its main ingredient. The tofu is processed through a special technique, resulting in a golden, crispy exterior while maintaining a soft and tender interior. During preparation, the tofu is coated with a thin layer of crisp batter and then deep-fried until golden and crunchy, after which it is sprinkled with salt or seasonings as needed.
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  Pioneering Stone Pot Beef Balls

  Pioneering Stone Pot Beef Balls is a dish made with fresh beef, mixed with seasonings and formed into meatballs, then cooked in a stone pot. The meatballs are tender and juicy with a rich flavor.
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  Famous Lobster Soup Rice

  A flavorful dish made by simmering lobster in a rich broth and serving it over steamed rice, creating a savory and satisfying meal.
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  Fresh Shrimp Seafood Congee

  A rice porridge made with fresh shrimp and various seafood, slowly cooked in a clay pot. Main ingredients include fresh shrimp, squid, and mussels, with ginger slices to remove fishy odor, simmered until rice is soft and broth thick.
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  Lobster Soup Rice

  Lobster soup rice is made with fresh lobster, where the broth is simmered from lobster shells and meat. Rice is cooked in the rich broth until tender, absorbing its flavor, then mixed with lobster meat.

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