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Dongyao Hui Peng·Chao Shan Flavor (Bird Nest Store)

Cantonese cuisine · ⭐ 4.4

Linglong Tower

Dishes

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  Five-Year Braised Goose Head

  Five-year-old goose head braised in seasoned broth for hours, resulting in tender meat and rich flavor.
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  Braised Soft Tofu with Crab

  Puning tofu baked with crab is a dish featuring fresh crabs and Puning tofu. After cleaning, the crabs and tofu are baked together with seasonings, allowing the tofu to absorb the crab's freshness while keeping the crab meat tender.
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  Premium Stone Pot Buddha Jumps Over the Wall

  Premium Stone Pot Buddha Jumps Over the Wall features abalone, sea cucumber, shark fin, fish maw, scallop, pigeon egg, chicken, and pork tendon layered in a stone pot, slowly simmered with premium broth for hours to blend flavors.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Chaozhou Fried Pork Dumplings

  Chaozhou fried meat dumplings are a deep-fried snack made with seasoned pork filling wrapped in rice flour dough, then fried until golden and crispy. The exterior is crunchy while the inside remains tender and juicy.
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  Chaozhou-style Spring Vegetable Stew

  Chao-style spring vegetable stew features fresh spring greens, pork slices, and cured meats, simmered slowly in a clay pot with water or broth. The seasonal vegetables are crisp and pair beautifully with meat for a delicious flavor.
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  Chaoshan Beef Offal Hot Pot

  Chao-Shan beef offal stew features牛肚,牛肠,牛肺,牛筋 and more, cooked slowly in a clay pot with radish, onion, and ginger. First blanch the offal to remove odor, then simmer with spices for rich flavor.
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  Beef Brisket with Rice Noodles

  Beef brisket stewed with round rice noodles, a dish featuring beef brisket and rice noodles. The brisket is blanched and simmered with spices until tender, then the noodles are added to absorb the rich broth. Cooking requires precise heat control to ensure the beef is tender and the noodles remain smooth.
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  Steamed Large White Fish with Green Pepper Sauce

  The large white fish is cut into pieces and steamed together with a green pepper sauce, which is made from green peppers, minced garlic, minced ginger, and other ingredients. The fish absorbs the flavors of the sauce, resulting in a fresh and tender texture.
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  Black Pepper Sukiyaki Pork with Seasonal Fruit

  Thin slices of Matsusaka beef marinated in black pepper, soy sauce, and cooking wine, then pan-seared until golden and fully cooked, served with fresh seasonal fruits like mango, strawberry, or watermelon.

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