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蟹府·精品潮州菜(古文化街店)

Cantonese cuisine · ⭐ 4.8

No. 102 Beima Road

Dishes

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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Braised Fresh Abalone with Mushroom and Chili

  Fresh abalone is gently braised with mushrooms and chili, resulting in a rich, savory dish with a subtle heat.
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  Pickled Mustard Stem Braised Pork Ribs

  Pickled mustard stem braised pork ribs is a Chinese dish made with pickled mustard stems and pork ribs. The pork ribs are first fried until golden brown, then braised together with the pickled mustard stems, resulting in tender meat and flavorful stems that absorb the meat juices.
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  Steamed Lily Bulb with Clear Sauce

  Steamed Lily Bulb with Clear Sauce is a dish made mainly with fresh lily bulbs, steamed or baked. Its texture is tender and the taste is light, highlighting the natural fragrance of the lily bulbs.
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  Cantonese-Style Burned Fresh Sea Fish

  Fresh sea fish cooked in Cantonese style with garlic, ginger, and a savory sauce, resulting in tender, flavorful meat.
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  Chaozhou Fermented Seafood Platter

  A platter of fresh seafood like shrimp, crab, and shellfish, marinated in a secret sauce and served chilled for a delicate, savory taste.
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  Braised Turtle with Chicken in Chaoshan Style

  A Cantonese dish featuring fresh turtle braised with chicken and ham, known for its rich flavor and tender texture.
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  Chaoshan-style Fish Rice with Bamboo Shoots

  Chao-style fish and bamboo shoot rice features fresh fish, bamboo shoots, and rice. Typically using grouper or hairtail, the fish is simmered with bamboo shoots to absorb their aroma, then served over hot rice with the broth.
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  Hokkien-style Ginger-Flavored Boneless Pig Trotter

  A Cantonese-style dish featuring boneless pig trotter slow-cooked with ginger, garlic, and soy sauce for a rich, savory flavor.
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  Cantonese Low-Temperature Slow-Cooked Wagyu Beef

  Premium wagyu beef slowly cooked at low temperature for tender, flavorful results.
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  Chaozhou Braised Platter

  Chao-Shan braised dish is a flavorful meal made by slow-cooking various ingredients like pig trotters, chicken feet, eggs, dried tofu, and duck eggs in a specially prepared braising sauce.
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  Steamed Mud Crab with Glutinous Rice

  A traditional Chaoshan dish featuring fresh mud crab steamed with glutinous rice, resulting in a rich, savory flavor.
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  White Pepper Pork Tripe with Shark's Fin

  A nourishing dish featuring fresh pork tripe wrapped around shark's fin, slow-cooked with white pepper for a rich, savory flavor.
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  Fish Maw with Pickled Mustard Greens and Braised Pork

  Fish maw with pickled mustard greens and braised pork is a Chinese dish made with fish maw, pickled mustard greens, and pork belly. The pork is first blanched, then combined with pickled mustard greens and fish maw in a bowl and steamed before being flipped onto a plate. It has a rich texture and a savory, aromatic flavor.
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  Bifengtang Stir-Fried Emperor Crab

  Stir-fried Imperial Crab with crispy breadcrumbs, garlic, chili, and onion. Tender crab meat meets crunchy texture and rich garlic aroma.

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