Chaoshan Taste Zhuhai Restaurant

The dishes this time were presented in the creative form of "tea banquet". The host, Mr. Zhang Xinmin, pointed out that, apart from Longjing shrimp and camphor tea duck, there are very few successful cases of directly using tea leaves for cooking. He personally believes that using tea soup with meals can better appreciate the charm of tea leaves than directly cooking tea leaves, so he launched more than ten tea and vegetable pairing dining combinations at once. Among a series of innovative dishes, the one that impressed me the most was the lightly salted raw pickled shrimp mushrooms without soy sauce. This is a raw pickled delicacy known as the "Chaoshan poison". After removing the soy sauce and other dyeing substances, the shrimp mushrooms became crystal clear, like a lotus emerging from the water, and the taste was light. It was not as charming and charming as the traditional raw pickled ones, and had an icy and sweet texture. This set of menus, which Mr. Chen Xiaoqing called "Conference Communiqué", was the result of Mr. Zhang's creative efforts, and also embodied the wish of Chaoshan cuisine lovers to unite as one. Some people like to focus on the "rejuvenating soup that never gives up", I think it just shows Teacher Zhang's positive revolutionary optimism. After a bowl of magical soup, the whole No. 5 Middle School is hot and full of vigor, and I can't help but shout slogans like Teacher Zhang———— Chao cuisine lovers all over the world unite! The world's 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 like shrimps very much. They are very fresh and delicious! Mantis shrimp is also my favorite. I ate a lot! The raw and marinated hairy crab is the signature dish. It tastes very good, but the price is a little high.

It lived up to its reputation, every dish was excellent and delicious.

Chaoshan Food Tour｜Discover the Taste of Chaoshan The most anticipated meal in Shantou is… @Zhang Xinmin's Zhuhai Restaurant (Chaoshan Cuisine Research Association)😆 12 new Chaoshan dishes from simple to complex, from light to strong Starting from the story of the Huguo vegetarian soup To the fragrant and plump smoked goose liver that is slowly stewed at low temperature The climax is the raw pickled hairy crabs that are jokingly called "drugs" It is said that you will be addicted after eating it and you will never forget it Then there is the three-hit combo of dried abalone, crab roe and yellow croaker rice The pig's trotters, chicken and cuttlefish jerky are stewed into the three immortals that Chaoshan people love The charcoal-grilled conch with Hennessy Paradis is really fresh🥃 The first time I ate licorice bird pear Delicious and novel The last spring water casserole porridge with mixed salt Oh my god...I feel like I won't be able to taste food after leaving Shantou🤔 Three days of short and fresh food tour, Under the guidance of Teacher Zhang, we all fell in love with Chaozhou cuisine❤️ Finally, I wish Teacher Zhang's new book a big sale🥳 Wine pairing recommendation: Hennessy X.O / Paradis