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Chaoyuan Chinese Restaurant (Kaimai Hotel)

Cantonese cuisine · ⭐ 3.8

No. 99, Hubin South Road

Dishes

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  Jinggangshan Steamed Pork with Rice Flour

  Jinggangshan Steamed Pork with Rice Flour is a traditional Jiangxi dish, primarily made with skin-on pork belly and glutinous rice flour. The pork belly is sliced thick, marinated with soy sauce, cooking wine, five-spice powder, and other seasonings, then evenly coated with toasted glutinous rice flour. The coated slices are arranged skin-side down in a bowl and steamed for a long time until the meat becomes tender and the rice flour turns soft and glutinous. The finished dish features rich, non-greasy meat and fragrant rice flour soaked in meat juices.
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  Nanchang Fried Rice Noodles

  Nanchang fried rice noodles is a traditional Jiangxi dish made primarily with rice noodles, combined with ingredients such as shredded meat and vegetables. After high-heat stir-frying, the rice noodles fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
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  Pickled Vegetable and Pepper Pork Tripe Stew

  A hearty stew made with pork tripe, pickled vegetables, and black pepper, known for its rich flavor and warming properties.
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  Home-style Fried Tofu

  A traditional Chinese home-style dish made by frying tofu slices until golden, then stir-frying with minced pork and seasonings for a savory, satisfying flavor.
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  Chaoyuan Braised Phoenix Goose

  A delicately braised phoenix goose from Chaoyuan, slow-cooked in a rich, aromatic sauce made with traditional spices and herbs.
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  Chaozhou Fried Pork with Lotus Root

  A traditional Cantonese snack made by frying pork minced with water chestnuts, resulting in a crispy exterior and tender interior.
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  Stewed Eel with Chaozhou Ginger

  Fresh eel is marinated and baked with Chaozhou ginger, a local herb, resulting in a tender and aromatic dish.
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  Glass Young Pigeon

  A Cantonese delicacy featuring tender young pigeon glazed in a clear, sweet-and-sour sauce, offering a delicate balance of flavors and a glossy finish.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Black Gold Barbecue Pork

  A premium pork shoulder marinated and slow-roasted, glazed with a special black sugar sauce for a glossy finish and rich, tender flavor.
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  Old Nanchang Beer-Braised Duck

  Old Nanchang Beer-Braised Duck is a Jiangxi specialty dish made primarily with old duck and local Nanchang beer. The duck is cut into pieces, blanched, then stir-fried with spices such as ginger, garlic, and dried chili. Nanchang beer, light soy sauce, dark soy sauce, and a small amount of rock sugar are added, brought to a boil, then simmered over low heat until the duck is tender and the sauce thickens. The malt aroma of the beer helps remove any gaminess and tenderizes the meat.
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  Fisherman's Salad with Tiger Shrimp

  Fresh tiger shrimp served in a vegetable salad with a tangy dressing, offering a refreshing and flavorful dish.
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  Bitter Melon, Soybeans and Pork Rib Stew

  A hearty stew made with bitter melon, soybeans, and pork ribs, slow-cooked to perfection for a healthy and flavorful dish.
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  Wheat-Scented Golden Sand Yam

  A creative dish featuring tender yam coated in a golden sauce, with a wheat-like aroma and crispy texture.

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