Chaoshan Taste Zhuhai Restaurant

This dish is launched in the creative form of "tea banquet". The owner, Mr. Zhang Xinmin, pointed out that in addition to Longjing shrimp and tea duck, there are very few successful cases of direct tea use for cooking. He personally believes that using tea soup to match the meal, is more able to experience the charm of tea than directly cooking tea. So in one breath launched more than ten tea dishes with a dining combination experience. Among a series of innovative dishes, I was most impressed by the thin salted mantis shrimp mushroom that did not use soy sauce. This is called the "tidal poison" oyster delicious. After removing the dyeing substances such as soy sauce, the shrimp mushrooms became crystal clear, like water hibiscus, the concubine bathed, the taste was light. Unlike traditional oysters, this set of menus called "meeting communiques" by Mr. Chen Xiaoqing poured into Mr. Zhang's creation, and also gathered the aspirations of the fans of Chaocai to unite and become a city. Some people like to focus on the "returning spring soup" in the middle, I thought it was just a demonstration of Mr. Zhang's positive revolutionary optimism. A bowl of god soup fell down, the five middle schools are hot, energetic, can not help but learn teacher Zhang shouting slogans - the world's trendy food lovers unite! The world food capital must be realized!

Low temperature slow-braised smoked goose liver is delicious! Fatty but not greasy. I didn't expect that the basil leaves and snail meat are not inconsistent at all. Baked crispy ginseng thought I was eating pork skin [naughty] Deep-fried golden hook shark's fin is a surprise. Balang fish rice is so delicious! The meat is tender and perfect with homemade soybean sauce. Bitter melon flower and pork pot is mainly bitter melon. I ate lion head goose intestines today and realized that the past is nothing. Raw pickled crab is ordinary among all the delicacies. So far, the pork bone boiled mustard greens really highlight the fragrance of vegetables over meat. Boiled white porridge with spring water is perfect for the end. I love Chaozhou white porridge too much. The rice is just blooming, each grain is distinct, and the rice oil is mellow and fragrant. I ordered two bowls!

The seafood is delicious, I really like to eat shrimp, there are a lot of meat, it is really fresh, really delicious! And Pippi shrimp is also my favorite, eat a lot! Raw oyster hairy crab is a signboard, tastes very good, the price is a bit high.

Well-deserved, every dish is great and delicious.

Chaoshan Food Tour ｜ The most anticipated meal to find the taste of Chaoshan steamed bread is...@Zhang Xinmin Teacher's Cooking Sea Restaurant (Chaocai Research Association) 😆 Twelve new style Chaoshi cuisines from shallow to deep, from light to strong, from the story of the vegetarian vegetable stew to the fragrant and fatty low temperature slow-halogen smoked foie gras small high Tide is the oyster hairy crab that is du medicine is said to have been addictive. It will be unforgettable in the future. Then it will be dried abalone, paste crab, yellow flower fish rice, three consecutive hits pig's trotter chicken ink fish, out of the Chaoshan people love the next three immortal charcoal burning snails and Hennessy Baretin. It is really fresh and fresh.🥃 The first time I ate licorice bird pear Delicious and novel The last spring water casserole porridge with mixed salty mother... I feel like I have to eat without knowing the taste of the steamed buns. 🤔 Three days of short and live food trip, led by Mr. Zhang, the tiles fell in love with Chaocai ❤️ Finally, I wish Mr. Zhang's new book a big sale 🥳 with wine recommendation: Hennessy X.O / Baileting