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Yi Chao Xi · Chaoshan Cuisine (First Store in Shenzhen)

Cantonese cuisine · ⭐ 4.5

100 meters southwest of the intersection of Minfan Road and Longhua Renmin Road, Longhua District

Dishes

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  Qubei Chili Baked Spare Ribs

  Pork spare ribs marinated with Yunnan Qubei chili and baked to tender perfection, delivering a rich, spicy flavor.
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  Spicy Chilled Snail Salad

  Cold-mixed flower snail is a chilled dish featuring fresh flower snails. After blanching, the shells are removed to extract the meat, which is then mixed with scallions, ginger, garlic, cilantro, and seasonings like soy sauce, vinegar, sesame oil, and chili oil.
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  Ancient Method Braised Assortment

  A selection of ingredients like chicken wings, duck necks, tofu, and eggs simmered in a traditional braising sauce for rich flavor and aroma.
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  Puning Fried Tofu

  Puning fried tofu is a deep-fried snack made primarily from tofu. The tofu is cut into cubes and fried in hot oil until the outside turns golden and crispy while the inside remains soft. Some recipes add seasonings before frying or fill the tofu with meat or shrimp for enhanced flavor.
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  Chaozhou Ancient Method Braised Platter

  The Chaozhou ancient method braised platter features ingredients such as pig trotters, chicken feet, tofu skin, and egg rolls, all braised using a traditional secret recipe. The sauce is slowly simmered with multiple spices, resulting in a rich, reddish-brown color and strong aroma. The finished dish has an appealing appearance and complex texture, offering a savory-sweet flavor profile unique to the region.
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  Chaozhou-style Braised Large Yellow Croaker

  Fresh large yellow croaker is marinated and slowly braised with soy sauce, ginger, scallions, and other seasonings, resulting in tender fish meat and rich, savory-sweet broth.
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  Braised Large Yellow Croaker with Rice Cake

  Fresh large yellow croaker is braised in a savory sauce of soy, sugar, and aromatics, served with soft rice cake for a harmonious blend of flavors.
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  Water Chestnut Fragrant Taro Pumpkin

  Made from water chestnuts, fragrant taro, and pumpkin, steamed to achieve a soft, sticky texture and naturally sweet flavor with a delicate aroma. Main ingredients are water chestnuts, fragrant taro, and pumpkin, prepared by steaming without excessive seasoning.
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  Oyster Omelette

  Oyster omelet is a traditional dish made primarily from fresh oysters, eggs, starch, and scallions. The preparation involves washing the oysters, mixing them with eggs, starch, scallions, and other ingredients, then frying the mixture in a flat pan until both sides are golden brown.
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  Stir-fried Water Spinach with Soy Bean Paste

  Stir-fried water spinach with soy bean paste is a dish made primarily with water spinach, stir-fried with soy bean paste. To prepare, first wash and cut the water spinach into segments. Heat a wok with oil, add minced garlic to sauté until fragrant, then add the soy bean paste and stir-fry until aromatic. Finally, add the water spinach and quickly stir-fry until cooked through.
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  Prawn Stir-Fry in Batter

  Prawn stir-fry from the Windy Bay is made with fresh prawns, garlic, onion, chili, and breadcrumbs. Prawns are deveined, marinated in salt and cooking wine, then stir-fried with seasoned ingredients and topped with golden crispy breadcrumbs for a crunchy exterior and tender interior.
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  Black Truffle and Scallop Steamed Egg

  A refined Chinese dish made with eggs, scallops, and black truffle, gently steamed to achieve a silky texture and rich aroma.
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  Black Truffle Bird's Nest Chicken

  A luxurious dish featuring chicken, black truffle, and fish maw, slow-cooked to create a rich and nourishing broth.

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