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Ronghe Yayuan · Chaoshan Private Kitchen (Guangzhou Avenue South Store)

特色菜 · ⭐ 4.7

No. 1276-8 Guangzhou Avenue South

Dishes

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  Sichuan Fritillary Bulb and Pear Stewed with Shark's Fin

  Made with Sichuan fritillary bulb, pear, and shark's fin, slowly stewed for a smooth, moist texture. Known for nourishing lungs and relieving coughs.
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  Boneless Yellow Croaker Roll

  Fresh yellow croaker fillets are deboned and rolled, then steamed with ginger and scallions for a delicate, tender texture—ideal served chilled.
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  Bean Paste Stir-fried Malva Leaves

  A traditional dish made by stir-frying fresh malva leaves with bean paste, offering a savory and slightly spicy flavor.
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  French Vineyard Red Wine Foie Gras

  Premium duck liver slow-cooked in red wine with herbs and onions, resulting in a rich, velvety texture and deep flavor.
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  Chaozhou Specialty Braised Platter

  A platter featuring pork trotters, duck neck, eggs, and tofu pouches braised in a secret sauce, known for its rich aroma and savory flavor.
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  Avocado Nest

  Avocado bird's nest is a cold dish featuring avocado as the main ingredient. After removing the pit and skin, avocado is cut into small pieces or mashed, then mixed with bird's nest (ready-to-eat or rehydrated dried), optionally seasoned with honey or lemon juice and chilled before serving.
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  Special Fish and Lamb Stew

  A flavorful stew made with fresh fish and lamb, simmered slowly with vegetables for a rich, savory taste.
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  Marinated Crab Paste

  Live crab marinated in salt, ginger, garlic, rice wine, and soy sauce to preserve its freshness and tenderness.
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  Stone Pot Fish Mousse with Shark's Fin

  A premium Cantonese dish featuring fish mousse and shark's fin simmered in a stone pot, offering rich flavor and delicate texture.
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  Emerald Rice Stir-Fried with Mitten Crab

  Stir-fried with fresh mitten crabs and emerald rice, this dish features tender crab meat and translucent rice grains with a vibrant green hue and rich texture.
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  Taro Paste with Bird's Nest

  Taro pudding with bird's nest is a dessert made primarily from taro and bird's nest. Taro is steamed, mashed, and simmered with bird's nest to blend its creamy texture with the smoothness of bird's nest, typically sweetened with sugar for a silky, delicate flavor.
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  Steamed Tiger Prawn with Garlic and Vermicelli

  Tiger prawns steamed with garlic and vermicelli, a classic Cantonese dish featuring tender shrimp and flavorful noodles.
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  Golden Herb Baked Little Lobster

  Fresh little lobster is baked with golden herb, resulting in tender meat and rich aroma.
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  Golden Soup with Whole Grain and Fish Maw

  Golden broth stewed gelatinous fish maw with coarse grains like corn and millet, simmered in rich broth for a soft, flavorful dish.
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  Braised Sea Cucumber with Abalone Sauce

  A Cantonese dish featuring sea cucumber braised in rich abalone sauce, known for its tender texture and umami flavor.
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  Braised Abalone in Black Bean Sauce

  Fresh abalone is slow-cooked in a rich black bean sauce, resulting in tender meat and a deeply savory flavor.

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