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Xun Chao Ji (Longyang Branch)

Cantonese cuisine · ⭐ 3.7

No. 2000 Longyang Road, Longyang Plaza, 2nd Floor

Dishes

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  Five-Part Braised Goose

  A Cantonese dish featuring five parts of braised goose, including goose wings, feet, gizzard, and liver, served with rich, savory flavor.
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  Happy Three-Cup Chicken

  A traditional Chinese dish made with chicken and three key ingredients: rice wine, soy sauce, and sesame oil, resulting in a rich, savory flavor.
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  Chaozhou Dry-Fried Beef Rice Noodles

  A classic Cantonese dish featuring tender beef slices, bean sprouts, onions, and wide rice noodles stir-fried quickly over high heat for a savory, smooth texture with slightly crispy noodles.
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  Chaozhou Grilled Beef Balls

  Chaozhou grilled beef balls are a traditional dish from the Chaoshan region of Guangdong, made by hand-mixing fresh beef leg meat with seasonings and cooking over charcoal until crispy outside and tender inside.
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  Chaozhou Pig Bone Hot Pot Base

  Chaozhou pig bone hot pot base is made primarily with pig bones and cooked with ingredients like ginger and green onions for a long time. It has a delicious taste and is suitable for cooking various ingredients.
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  Boiled lettuce

  Steamed lettuce is a refreshing vegetable dish. The main ingredient is fresh lettuce, cooked using a simple steaming method that preserves its original flavor and nutritional value. The dish has a bright green color and a crisp texture.
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  Fresh Shrimp and Scallops Hot Pot Rice Porridge

  Clay pot shrimp and scallop rice porridge is made with fresh shrimp and scallops as the main ingredients, combined with glutinous rice or japonica rice, and slowly simmered with water or broth until the grains are soft and the porridge thick. During preparation, ginger threads are typically added to remove fishy odors and enhance aroma; some recipes also include a small amount of chopped green onions or cilantro for additional flavor.
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  Shrimp and Egg Custard

  Shrimp and Egg Custard is a dish primarily made with shrimp and eggs. The shrimp are washed and marinated with a small amount of salt and cooking wine. Eggs are beaten and mixed with an appropriate amount of salt and water until well combined. The shrimp and egg mixture are then cooked together over medium-low heat. Once the egg mixture sets, it is stir-fried evenly to allow the shrimp and egg to blend thoroughly, resulting in a tender and smooth texture.
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  Prawn Dumpling Supreme

  Shrimp Dumpling Imperial is a traditional dim sum dish primarily made with fresh shrimp meat. The preparation involves mashing fresh shrimp into shrimp paste, mixing it with an appropriate amount of starch and other seasonings to form the filling, then wrapping it in dumpling wrappers and steaming until cooked.
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  Abalone Seafood Congee

  A savory rice porridge made with fresh abalone, shrimp, crab, and other seafood, simmered slowly for a rich, smooth flavor.
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  Steamed Chicken Feet in Fermented Black Bean Sauce

  A classic Cantonese dish made by steaming chicken feet in a savory fermented black bean sauce, resulting in tender and flavorful bites.

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