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Chui Tou Nei Restaurant (Wan Hong Lu Branch)

Cantonese cuisine · ⭐ 4.3

North side, Level 1, The Opposite House Hotel

Dishes

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  Braised Goose Blood

  Braised goose blood is a dish made primarily from goose blood, cleaned and blanched before being slowly simmered in a seasoned braising sauce containing star anise, cinnamon, bay leaves, soy sauce, sugar, and salt.
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  Salty Lime Seven

  Saline Lemon Seven is a beverage made primarily from fresh lemon, salt, and either 7-Up or Sprite. The preparation involves slicing the lemon, seasoning it with an appropriate amount of salt, and then mixing it with chilled 7-Up or Sprite. Stir well and serve.
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  Signature Braised Goose Rice

  Signature braised goose rice features a whole goose marinated and slowly simmered in a special sauce, absorbing rich flavors. Served with steamed white rice and accompaniments like braised eggs and bean sprouts.
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  Signature Foie Gras Rice

  Signature foie gras rice features premium duck liver, gently cooked or seared for a silky texture, served with sticky rice and a touch of sauce. Some versions include onions, red wine, or black pepper for added flavor.
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  Lemon Beef Sour Soup

  Lemon beef sour soup is made with beef as the main ingredient, combined with lemon slices, pickles, or tomatoes for acidity, and simmered slowly until the beef is tender and the broth is richly sour.
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  Shacha Beef Noodle Rice

  Shacha beef brisket rice features beef brisket slow-cooked with onions and carrots in a rich shacha sauce, served over steamed rice for a fragrant and satisfying meal.
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  Shacha Beef Brisket and Shrimp Noodles

  Shacha beef brisket and shrimp noodles feature tender beef brisket and fresh shrimp cooked together with noodles, seasoned with shacha sauce.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Steamed Chicken Rice

  White-cut chicken rice features a whole chicken boiled or steamed, cooled, then sliced and served with rice. Typically using Sanhuang or Qingyuan chicken, it preserves original flavor with tender meat and crisp skin. Rice can be plain or flavored with chicken oil and broth for enhanced aroma.
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  Preserved Radish Omelette

  A traditional Chinese dish made by mixing preserved radish with eggs and frying until golden brown, offering a savory and slightly crunchy texture.
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  Stir-fried Mustard Greens with Soy Bean Paste

  A home-style dish featuring麻叶 stir-fried with soy bean paste. After washing and blanching to remove bitterness,麻叶 absorbs the rich aroma of the paste, resulting in a soft, tender texture with a unique flavor.
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  Stir-Fried Water Spinach with Soy Bean Paste

  Bean sauce water spinach is a dish made by stir-frying water spinach with bean sauce. Wash and cut the water spinach, then stir-fry it quickly in hot oil with bean sauce to absorb the flavor while keeping the vegetable crisp and tender.

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