"A Teochew Culinary Adventure" | I'm back for Hong Chao Hui's spring menu!

I'm back at Hong Chao Hui! I start missing it after a while, or maybe I'm just craving it 😋 haha. I immediately invited my friends to enjoy some authentic Teochew cuisine after the new year! The restaurant is on the top floor of Taiyanggong. The ambiance is fantastic, with private dining rooms and their own balconies. It's quiet, private, and you can even enjoy some sunshine and tea outside. It's perfect for gatherings, dinners, or business banquets! Preserved Tangerine Peel, Duck, and Three Treasures Soup High-quality duck from the same lineage as the Chenghai Lion Head Goose is slow-cooked for three hours with five-year-aged preserved tangerine peel, candied dates, and dried longan. The duck meat becomes incredibly tender in the amber broth, infused with the refreshing aroma of preserved tangerine peel and a subtle sweetness. One sip of the warm, nourishing soup, rich with the flavors of duck and herbs, is incredibly comforting on a chilly early spring day. Teochew-style Pickled Mustard Greens with Sunken-Head Fish Traditional Teochew pickled mustard greens, preserved using ancient methods, are cooked with fresh wild sunken-head fish in a boiling pot. The fish, seasoned simply with salt, creates a wonderful contrast with the tangy pickled greens. The fish meat, easily flaked with chopsticks, absorbs the flavors of the broth. The first bite bursts with a delightful sourness, followed by the savory sweetness of shrimp paste and seaweed. It's so good you'll want to have seconds! Ginger-Oil Baked Pigeon 18-day-old pigeons are selected and baked with a base of ginger oil extracted from 30-year-old ginger, along with Puning bean sauce and homemade rice wine. As the oven heats up, the pigeon skin turns into a crispy golden crust, sealing in the juicy meat. The aroma of ginger fills the air when you cut into it, and the slightly sweet pigeon meat melts in your mouth. It's the perfect accompaniment to wine. Signature Preserved Radish Porridge This porridge, passed down through three generations, uses preserved radish stored in a ceramic jar to enhance the aroma of the rice. The distinct grains of rice are cooked to a creamy consistency. The salty aroma of the preserved radish isn't overpowering but unfolds gradually like aged tea.