Cao Gen Night Market · 366 Cantonese Dishes (Gongkang Branch)
Cantonese cuisine · ⭐ 4.0
Room 201, Building 1, City Xinhui Plaza, Lane 4762 Gonghe Xinnan Road
Dragon Mate tips
If you are traveling in China to visit Shanghai, this restaurant is worth a stop for great food. This restaurant is located at Room 201, Building 1, City Xinhui Plaza, Lane 4762 Gonghe Xinnan Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Dongshan Lamb Stew, Braised Goose with Soy Sauce, Farewell Boneless Pig Trotter.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shanghai
- Category: Cantonese cuisine
- Rating: 4.0
- Address: Room 201, Building 1, City Xinhui Plaza, Lane 4762 Gonghe Xinnan Road
- Popular dishes: Dongshan Lamb Stew, Braised Goose with Soy Sauce, Farewell Boneless Pig Trotter, Puning Tofu Pot, Oyster Omelette from Shantou
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Dishes
Dongshan Lamb StewA Cantonese stew featuring lamb and vegetables, slow-cooked to tender perfection in a rich broth.
Braised Goose with Soy SauceA classic Cantonese dish featuring a goose slow-cooked in a rich soy-based broth, resulting in tender, flavorful meat.
Farewell Boneless Pig TrotterA richly flavored dish made from pig trotters slowly stewed until boneless, tender and full of collagen.
Puning Tofu PotA Cantonese dish featuring soft tofu stewed with minced pork, mushrooms, and dried shrimp, resulting in a rich and savory flavor.
Oyster Omelette from ShantouA traditional snack from Shantou, Guangdong, made with fresh oysters, sweet potato starch, eggs, and scallions, pan-fried until crispy outside and tender inside.
Chaozhou SnacksA variety of traditional snacks from the Chaozhou region in Guangdong, featuring rice noodles, pork, seafood, and tofu, prepared by steaming, boiling, frying, or pan-frying.
Chao-Shan Clay Pot Rice PorridgeChao-Shan clay pot rice porridge is made by slow-cooking rice with seafood, meat, or vegetables in a clay pot. Key ingredients include rice, fresh fish, shrimp, crab, pork, or chicken, seasoned with ginger slices and green onions, allowing flavors to meld through long, gentle simmering.
Stir-fried Giant ClamsA seafood dish made by quickly stir-frying fresh giant clams with garlic, ginger, and chili for a savory and aromatic flavor.
Pork Liver with Rice NoodlesOffal is a dish primarily made with pork or duck liver, typically sliced and marinated with starch and egg white before being stir-fried or deep-fried for a tender texture. Seasonings like scallions, ginger, garlic, soy sauce, and cooking wine are commonly added to enhance flavor.
Braised Sweet Potato and TaroA traditional dessert made by braising sweet potato and taro in sugar syrup until tender and caramelized, offering a soft, sweet flavor.- Laver and Oyster StewA savory stew made with fresh oysters and laver seaweed, gently simmered with ginger and garlic for a rich, umami flavor.
Hua LuoFlower snail is a common seafood ingredient, primarily using fresh flower snails as the main component. After cleaning, it is blanched or boiled and then stir-fried or steamed with葱姜蒜, chili, and other seasonings to retain its tender texture.
Golden Herb Stir-fried ClamsA dish featuring clams stir-fried with golden herb, known for its fresh taste and aromatic flavor.
Stir-fried Squid with Garlic ChivesA quick stir-fry of squid and garlic chives, combining tender squid with the fresh, slightly pungent flavor of the greens.
Eel Stew PotA Cantonese dish featuring eel stewed in a clay pot with garlic, ginger, and fermented black beans, delivering rich, savory flavors.