Wah Yuen Chiu Chow Cuisine

313. Pickled Mustard Green Four Treasure Soup

Pork stomach and pickled soup beef ball, fish and tie meat picked

322. Handmade Beef Ball Soup

For reference only: Handmade beef ball soup with a savory, comforting broth. Tender beef balls offer a hearty, satisfying texture.

325. Fish Ball Soup

For reference only, Fish ball soup with a light savory broth and tender fish balls. Warm and soothing, with a gentle, comforting texture.

346. Clam and Bitter Melon Soup

For reference only: A savory clam and bitter melon soup with a gently briny flavor. The broth is light and comforting with tender clam bites and a lightly crisp bite.

319. Pork Stomach and Pickled Soup

331. Beef Ball and Fish Ball Soup

Beef balls and fish balls

352. Bombay Duck and Pickles in Vermicelli Soup

For reference only Bombay duck and pickles in vermicelli soup, savory and tangy with a gently spiced, briny edge. Tender vermicelli offers soft, comforting texture.

334. Pickled Mustard Green with Baby Oyster and Minced Pork Soup

343. Pickles, Bitter Melon, Soya Bean and Pork Rib Soup

296. Deep-fried Puning Tofu

For reference only: Deep-fried Puning Tofu features tofu marinated in fermented black beans, then deep-fried until crispy. It is often served with a soy-based dipping sauce, highlighting its savory and umami flavors, popular in Chinese cuisine.

298. Deep-fried Shrimp

For reference only: Deep-fried shrimp features shrimp coated in batter and deep-fried until golden. Often served with cocktail sauce or lemon wedges, this dish is popular in coastal cuisines.

299. Crispy Pork Intestine

For reference only: Crispy Pork Intestine features deep-fried pork intestines, seasoned with salt and spices. Often served with dipping sauces, this dish is popular in various Asian cuisines, known for its crunchy texture and savory flavor.

303. Salt and Pepper Bombay Duck

For reference only: Salt and Pepper Bombay Duck features marinated lizardfish, lightly fried, and seasoned with salt and pepper. This dish is typically served with lime wedges and pairs well with rice or flatbreads, showcasing flavors from Indian coastal cuisine.

304. Salt and Pepper Squid

For reference only: Salt and Pepper Squid features tender squid, lightly battered and deep-fried. Seasoned with salt, pepper, and often served with a side of lime or chili for dipping, this dish originates from Chinese cuisine and is popular in various Asian cultures.

307. Omelet with Oyster

Signature

308. Omelet with Luffa

For reference only: Omelet with luffa features beaten eggs cooked with sliced luffa, often seasoned with salt. This dish is typically served warm, highlighting the mild flavor of luffa, a common ingredient in Asian cuisine.

300. Deep-fried Shrimp and Taro Roll

For reference only: Deep-fried shrimp and taro roll features shrimp and mashed taro wrapped in rice paper. It is deep-fried until golden and served with dipping sauce, often enjoyed in Asian cuisine.

301. Deep-fried Taro Roll

For reference only: Deep-fried Taro Roll features mashed taro wrapped in rice paper, then deep-fried until golden. It is often served with sweet chili sauce, popular in Asian cuisine.

305. Deep-fried Crab and Taro Roll

For reference only: Deep-fried Crab and Taro Roll features crab meat and mashed taro wrapped in rice paper. The rolls are deep-fried until golden, offering a crunchy texture and savory flavor, often served with dipping sauce. This dish is popular in Asian cuisine, particularly in dim sum.

306. Deep-fried Crab with Shrimp and Taro Roll

For reference only: Deep-fried Crab with Shrimp and Taro Roll features crab, shrimp, and taro wrapped and fried. This dish offers a crunchy texture and savory flavor, often served with dipping sauce. It is popular in Asian cuisine, showcasing a blend of seafood and root vegetables.

309. Omelet with Bombay Duck

For reference only: Omelet with Bombay Duck features eggs cooked with Bombay duck, a type of lizardfish. This dish combines savory flavors with a hint of spice, often served with toast or rice. Originating from coastal Indian cuisine, it highlights local seafood.

413. Stir-fried Salty Pork and Chinese Kale

For reference only: Stir-fried salty pork and Chinese kale features tender pork and crisp kale, sautéed with garlic and soy sauce. This dish is commonly served with rice, highlighting its savory flavors and Chinese culinary roots.

414. Stir-fried Salty Pork and Leek

For reference only: Stir-fried salty pork and leek features marinated pork and fresh leeks, quickly cooked in a hot wok. This dish combines savory flavors with a hint of saltiness, often served with steamed rice. Originating from Chinese cuisine, it highlights the balance of meat and vegetables.

415. Stir-fried Pak Choi and Salty Pork

For reference only: Stir-fried pak choi and salty pork features tender pak choi and savory salted pork. This dish is quickly stir-fried with garlic and soy sauce, highlighting the umami flavors. It is commonly served with rice, showcasing a blend of Chinese culinary traditions.

417. Stir-fried Salty Fish and Chinese Kale

For reference only: Stir-fried salty fish and Chinese kale features salty fish and fresh Chinese kale, stir-fried with garlic and soy sauce. This dish offers a savory flavor profile and is commonly served with steamed rice, popular in Chinese cuisine.

412. Stir-fried Beef and Chinese Kale in Satay Sauce

For reference only: Stir-fried beef and Chinese kale are cooked in a savory satay sauce. This dish features tender beef, crisp kale, and a blend of spices, typically served with rice. Originating from Southeast Asia, it highlights the rich flavors of satay.

416. Stir-fried Minced Pork with Bitter Melon and Vegetable

For reference only: Stir-fried minced pork combines with bitter melon and assorted vegetables. This dish features savory flavors enhanced by garlic and soy sauce, typically served with rice. Originating from various Asian cuisines, it balances bitterness and umami.

160. Pan-fried Soy Ma Yau Fish

For reference only: Pan-fried Soy Ma Yau Fish features marinated fish fillets cooked in soy sauce. This dish offers savory flavors and is typically served with steamed rice and vegetables, reflecting Cantonese culinary traditions.

167. Traditional Steamed Ma Yau Fish

For reference only: Traditional Steamed Ma Yau Fish features fresh fish, ginger, and scallions, steamed to preserve flavor. This Cantonese dish is often served with soy sauce and rice, highlighting its regional culinary heritage.

170. Deep-fried Fish in Sugar and Sour Sauce

Preparation time of 20 minutes

161. Stir-fried Fourfinger Threadfin with Gongchoi in Chiu Chow Style

Chiu chow style threadfin

162. Cooked Salangid with Celery Bean Paste

For reference only: Cooked Salangid with Celery Bean Paste features grilled salangid fish served with a savory celery bean paste. This dish highlights the umami flavors of the fish, complemented by the earthy notes of the paste, often enjoyed with steamed rice. Originating from Southeast Asian cuisine, it showcases local ingredients and cooking techniques.

164. Pan-fried Salangid with Prune

For reference only: Pan-fried Salangid features fish fillets cooked in oil, served with a prune sauce. This dish combines savory and sweet flavors, often accompanied by rice or vegetables, highlighting regional culinary traditions.

169. Steamed Bombay Duck with Dried Cabbage

For reference only: Steamed Bombay Duck features fish steamed with dried cabbage, offering a subtle umami flavor. This dish is typically served with rice, highlighting its coastal Indian origins.

176. Fried Scallop with Broccoli

For reference only: Fried scallops are coated in a light batter and deep-fried until golden. Served with sautéed broccoli, this dish combines the sweetness of scallops with the earthiness of the vegetable, often accompanied by a citrus or soy-based dipping sauce.

177. Fried New Zealand Clams in Sweet Basil

For reference only: Fried New Zealand clams are coated in a crispy batter and stir-fried with sweet basil. This dish features a savory flavor profile, often served with a dipping sauce, highlighting its Asian culinary roots.

180. Pan-fried Crab with Garlic

For reference only: Pan-fried crab is cooked with garlic, offering a savory flavor. Typically served with lemon and herbs, this dish highlights coastal culinary traditions.

189. Stir-fried Sea Shrimp with Salt and Pepper

For reference only: Stir-fried sea shrimp are cooked with salt and pepper, enhancing their natural flavor. This dish typically features garlic and green onions, served hot with rice or noodles, popular in Chinese cuisine.

190. Stir-fried Pearl Oyster with Salt and Pepper

For reference only: Stir-fried pearl oyster features fresh oysters sautéed with salt, pepper, and garlic. This dish highlights the natural brininess of the oysters, often served with steamed rice or vegetables, showcasing a popular cooking method in Asian cuisine.

191. Stir-fried Sea Shrimp in Egg Yolk

For reference only: Stir-fried sea shrimp are cooked in a rich egg yolk sauce. This dish features shrimp sautéed with garlic and scallions, often served with steamed rice, highlighting flavors of umami and saltiness. Originating from Chinese cuisine, it showcases a luxurious use of egg yolk.

192. Stir-fried Shrimp with Soy Sauce

For reference only: Stir-fried shrimp cooked in soy sauce, garlic, and ginger. Served with steamed rice or vegetables.

178. Fried Clams in Sweet Basil in Chiu Chow Style

For reference only: Fried clams are stir-fried with sweet basil, garlic, and chili in Chiu Chow style. This dish features a savory and slightly spicy flavor profile, often served with rice or noodles.

184. Garlic and Bean Paste, Clam Meat Crab

For reference only: Garlic and bean paste enhances clam meat and crab, creating a savory seafood dish. Typically stir-fried, it features umami flavors and is often served with rice or noodles.

429. Stir-fried Garlic with Chinese Kale

For reference only: Stir-fried garlic with Chinese kale features fresh Chinese kale sautéed with minced garlic. This dish highlights the natural flavors of the greens, often seasoned with soy sauce and served as a side in Chinese cuisine.

430. Stir-fried Salty Fish with Chinese Kale

For reference only: Stir-fried salty fish with Chinese kale features salty fish and fresh Chinese kale, stir-fried together. This dish combines savory flavors with a hint of bitterness from the kale, often served with rice. It is popular in Chinese cuisine, showcasing the balance of salty and earthy tastes.

431. Stir-fried Garlic with Tung Choi

For reference only: Stir-fried garlic with tung choi features garlic and leafy tung choi sautéed in oil. This dish offers a savory flavor profile, often served as a side in Cantonese cuisine.

433. Stir-fried Fermented Curd and Spinach

For reference only: Stir-fried fermented curd and spinach features fermented tofu and fresh spinach, sautéed together. This dish combines savory and umami flavors, often served with rice or noodles, popular in Asian cuisine.

435. Stir-fried Garlic with Broccoli

For reference only: Stir-fried garlic with broccoli features fresh broccoli sautéed with minced garlic in oil. This dish highlights the natural flavors of the vegetables, often served as a side in Asian cuisine.

437. Stir-fried Garlic with Bitter Melon in Black Bean Sauce

For reference only: Stir-fried garlic and bitter melon are combined with black bean sauce. This dish features a savory and slightly bitter flavor profile, often served with rice as a side. It is popular in Chinese cuisine, known for its health benefits.

431. Stir-fried Garlic with Chinese Lettuce

For reference only: Stir-fried garlic with Chinese lettuce features fresh lettuce sautéed with minced garlic. This dish highlights the natural crunch of the lettuce, often served as a side in Chinese cuisine.

432. Stir-fried Garlic with Chives

For reference only: Stir-fried garlic with chives features fresh chives and minced garlic, quickly sautéed in oil. This dish offers a savory flavor profile, often served as a side in Asian cuisine.

434. Poached Tomato and Chiu Chow Cabbage

For reference only: Poached tomato and Chiu Chow cabbage features poached tomatoes and steamed Chiu Chow cabbage. This dish combines fresh, tangy flavors with a light, healthy preparation, often served as a side in Chinese cuisine.

Freshly Marinated Goose Intestines in Chiu Chow Style

Small

Marinated Goose Kidney

Small

Village's Chicken

For reference only: Village's Chicken features marinated chicken pieces, typically roasted or grilled. It is seasoned with herbs and spices, often served with rice or flatbread, reflecting traditional rural cooking methods.

Marinated Pork Intestines

Small

Marinated Tofu

Small

Marinated Egg

For ref only: Braised egg with marinade sauce

Marinated Goose Intestines and Goose Slices

Small

Chiu Chow Marinated Four Combination Platter

Goose meat, goose liver, goose intestines, goose feet and wings

Marinated Goose Meat

With bone | Small

Marinated Goose Slices

Small

Marinated Goose Platter

Small

Chaoyang Smoked Duck on Sugar Cane

Traditional

Goose Head and Neck

Small | Lion head goose

Marinated Goose Wings and Feet

Small

Longjiang Style Marinated Pig's Trotters

Small

Marinated Pork Belly and Pork Intestines

Small

Marinated Salted Egg

For reference only: Marinated salted egg consists of duck eggs preserved in a brine solution. The eggs are often used in Asian dishes, providing a rich, savory flavor and creamy texture, commonly served with rice or in salads.

Chiu Chow Marinated Five Combination Platter

Goose meat, goose liver, goose intestines, goose feet and wings and goose kidney

Chiu Chow Marinated Three Combination

Goose meat, goose liver and goose intestines

418. Handmade Beef Ball in Noodles Soup

For reference only: Handmade beef balls are simmered in a savory broth with noodles. This dish features beef, noodles, and herbs, often served with green onions and chili for added flavor. Originating from various Asian cuisines, it offers a comforting and hearty meal.

419. Handmade Fish Ball in Noodles Soup

For reference only: Handmade fish balls made from minced fish are simmered in a savory broth with noodles. This dish often includes green onions and is served hot, showcasing flavors from Asian culinary traditions.

421. Goose in Flat Noodle Soup

For reference only: Goose in Flat Noodle Soup features tender goose meat simmered in a savory broth with flat noodles. This dish is often garnished with green onions and served hot, showcasing flavors from spices and herbs typical in Asian cuisine.

422. Seafood in Flat Rice Noodles Soup

For reference only: Seafood in Flat Rice Noodles Soup features flat rice noodles, shrimp, and fish in a savory broth. This dish is typically garnished with herbs and served hot, showcasing flavors from Southeast Asian cuisine.

423. Pork Stomach and Pickled in Flat Rice Noodles Soup

For reference only: Pork stomach is simmered with pickled vegetables and served in flat rice noodle soup. This dish features savory and tangy flavors, often garnished with herbs and chili for added depth. It is a traditional comfort food in certain Asian cuisines, highlighting the use of offal and pickling techniques.

418. Handmade Beef Ball in Flat Rice Noodle

For reference only: Handmade beef balls are served with flat rice noodles in a savory broth. The dish features ground beef, rice flour noodles, and a blend of spices, typically garnished with herbs and chili. It is popular in Southeast Asian cuisine, often enjoyed as a street food staple.

419. Handmade Fish Ball in Flat Rice Noodle

For reference only: Handmade fish balls made from minced fish are served with flat rice noodles. The dish features a light broth, garnished with green onions and often accompanied by chili sauce for added flavor. Originating from Southeast Asia, it highlights the region's seafood and noodle traditions.

420. Chiu Chow Tie Meat in Flat Rice Noodles Soup

For reference only: Chiu Chow Tie Meat in Flat Rice Noodles Soup features flat rice noodles in a savory broth. It includes marinated pork, herbs, and spices, often served with fresh vegetables and chili sauce. This dish originates from Chaozhou cuisine in China, known for its rich flavors and comforting qualities.

424. Minced Fish in Flat Rice Noodles Soup

For reference only: Minced fish is combined with flat rice noodles in a savory broth. This dish features fresh herbs and spices, often served with lime and chili for added flavor. It is popular in Southeast Asian cuisine, offering a comforting and light meal option.

425. Chiu Chow Baby Oyster in Flat Rice Noodles Soup

For reference only: Chiu Chow Baby Oyster in Flat Rice Noodles Soup features baby oysters and flat rice noodles in a savory broth. This dish is typically garnished with herbs and served hot, showcasing Chiu Chow culinary traditions.

284. Spring Vegetables and Carrot with Beef Ball Pots

For reference only: Spring vegetables and carrot are simmered with beef balls in a savory broth. This dish highlights seasonal produce and is typically served in a bowl, often accompanied by rice or noodles.

286. Spare Ribs with Bitter Melon Pot

For reference only: Spare ribs are braised with bitter melon, garlic, and soy sauce. This dish combines savory and slightly bitter flavors, often served with steamed rice, highlighting its Chinese culinary roots.

287. Spring Vegetables with Spare Ribs Pot

For reference only: Spring vegetables and spare ribs are simmered together in a pot. This dish features tender ribs, seasonal vegetables, and a savory broth, often served with rice or noodles. It highlights the flavors of spring and is popular in various Asian cuisines.

290. Braised Eggplants with Minced Pork Pot

For reference only: Braised eggplants and minced pork are simmered in soy sauce and garlic. This dish features a savory flavor profile and is typically served with steamed rice, highlighting its roots in Chinese cuisine.

291. Mixed Vegetables with Vermicelli Pot

For reference only: Mixed vegetables and vermicelli are stir-fried together in a pot. This dish features a blend of seasonal vegetables, soy sauce, and sesame oil, served warm as a comforting side or main dish. It is popular in Asian cuisine, often enjoyed with rice or noodles.

294. Goose Liver with Vermicelli in Pot

For reference only: Goose liver is sautéed and served over vermicelli noodles in a pot. This dish combines rich flavors with a delicate texture, often accompanied by a light sauce or broth, highlighting its origins in French cuisine.

283. Fresh Euryale Seed with Lily Buds Pot

For reference only: Fresh euryale seeds and lily buds are simmered in a light broth. This dish is often enjoyed in Chinese cuisine, highlighting the natural flavors of the ingredients.

285. Fresh Tomato Chiu Chow Cabbage with Fish Ball Pot

For reference only: Fresh tomato Chiu Chow cabbage with fish ball pot features fresh tomatoes, Chiu Chow cabbage, and fish balls. The dish is simmered to blend flavors, served hot, often accompanied by rice or noodles, reflecting Chiu Chow cuisine's emphasis on fresh ingredients and seafood.

288. Seafood with Vermicelli Pot

For reference only: Seafood with Vermicelli Pot features shrimp, squid, and fish simmered with vermicelli noodles. This dish combines savory seafood flavors with garlic and ginger, often served in a broth with vegetables. It is popular in Asian cuisine, highlighting fresh ingredients and communal dining.

363. Authentic Sweet Potato Noodles with Leek

For reference only: Sweet potato noodles stir-fried with leeks, garlic, and soy sauce. This dish features a chewy texture and savory flavor, often served with vegetables or protein. Originating from Asian cuisine, it highlights the natural sweetness of sweet potatoes.

366. Fried Fish Noodles in Chiu Chow Style

For reference only: Fried Fish Noodles in Chiu Chow Style features stir-fried rice noodles with fish, garlic, and soy sauce. This dish is typically served with fresh vegetables and a side of chili sauce, showcasing the flavors of Chiu Chow cuisine from southern China.

367. Fried Noodles in Shantou Style

Tomato, pork, baby oyster, shrimp and Chinese kale

367. Flat Rice Noodle in Shantou Style

Tomato, pork, baby oyster, shrimp and Chinese kale

368. Vegetarian Flat Rice Noodles

For reference only: Vegetarian flat rice noodles are stir-fried with vegetables and soy sauce. Commonly served with fresh herbs and lime, this dish is popular in Southeast Asian cuisine.

362. Duck Egg Fried Rice Noodles

For reference only: Duck egg fried rice noodles feature stir-fried rice noodles with duck eggs, soy sauce, and vegetables. This dish combines savory flavors and is often garnished with scallions and served hot.

364. Fried Salty Noodles in Chiu Chow Style

For reference only: Fried Salty Noodles in Chiu Chow Style features stir-fried wheat noodles with garlic, soy sauce, and vegetables. This dish is typically served with seafood or meat, reflecting the Chiu Chow culinary tradition.

365. E-fu Noodles in Sweet and Sour Sauce

For reference only: E-fu noodles are stir-fried with a sweet and sour sauce, featuring soy sauce and vinegar. This dish is often garnished with vegetables and served as a side in Chinese cuisine.

369. Fried Beef and Chinese Kale with Flat Noodle in Salty Sauce

For reference only: Fried beef and Chinese kale are stir-fried with flat noodles in a salty sauce. This dish features savory flavors and is typically served hot, often accompanied by chili sauce for added heat. It is popular in Chinese cuisine, showcasing a balance of protein and vegetables.

373. Fried Rice with Pickled and Minced Pork

For reference only: Fried rice features pickled and minced pork, stir-fried with vegetables and soy sauce. This dish is commonly served as a main course in various Asian cuisines, often accompanied by chili sauce or fresh herbs.

375. Fried Rice with Diced Scallop and Egg White

For reference only: Fried rice features diced scallops and egg whites, stir-fried with vegetables and soy sauce. This dish combines seafood flavors with a savory base, often garnished with green onions.

377. Fried Rice with Marinated Pork and Toro

For reference only: Fried rice features marinated pork and toro, stir-fried with vegetables and soy sauce. This dish combines savory flavors and is often served with a side of pickled vegetables.

374. Fried Rice with Goose Liver in Chiu Chow Style

Chiu chow style goose liver

376. Fried Rice with Dried Radish and Chinese Kale

For reference only: Fried rice features dried radish and Chinese kale, stir-fried with soy sauce and garlic. This dish is commonly served as a side or main course in Chinese cuisine.

378. House Special Fried Rice

For reference only: House Special Fried Rice features rice stir-fried with vegetables, proteins, and soy sauce. It is often served with a side of soy sauce or chili sauce, showcasing a blend of flavors from various ingredients.

383. Chiu Chow Style Congee

For reference only: Chiu Chow Style Congee features rice simmered in broth, often with seafood and herbs. This dish is typically served with pickled vegetables and offers a savory, comforting flavor profile.

383. Chiu Chow Style Rice

For reference only: Chiu Chow Style Rice features jasmine rice stir-fried with seafood, vegetables, and soy sauce. This dish is often served with chili sauce, reflecting the flavors of Chaozhou cuisine from southern China.

388. Bombay Duck and Shredded Meat in Congee

For reference only: Bombay Duck and Shredded Meat in Congee features rice porridge cooked with Bombay duck and tender shredded meat. This dish combines savory flavors with a comforting texture, often garnished with green onions and served hot. It is popular in coastal regions of India, showcasing local seafood and rice traditions.

394. Crab and Meat Congee

For reference only: Crab and Meat Congee features rice cooked in broth with crab, pork, and seasonings. This dish is typically served warm, garnished with green onions and soy sauce, popular in Chinese cuisine for breakfast or comfort food.

409. Seafood and Mushroom Congee

For reference only: Seafood and Mushroom Congee features rice simmered with seafood and mushrooms in a savory broth. This dish is typically garnished with green onions and served warm, offering a comforting and nourishing experience.

385. Chiu Chow Baby Oyster Congee

For reference only: Chiu Chow Baby Oyster Congee features rice cooked in broth with baby oysters. This dish combines savory flavors with a smooth texture, often garnished with scallions and served warm, reflecting Chaozhou culinary traditions.

391. Salted Fish and Shredded Meat in Congee

For reference only: Salted fish and shredded meat in congee features rice porridge simmered with salted fish and tender meat. This dish offers savory flavors, often garnished with green onions and served as a comforting breakfast in Chinese cuisine.

400. Dried Scallop and Minced Meat Congee

For reference only: Dried scallop and minced meat congee features rice simmered with dried scallops and minced pork. This Cantonese dish is often served with green onions and soy sauce, offering a savory flavor profile.

110. Raw Bloody Clam

For reference only: Raw Bloody Clam features fresh clams served on the half shell, often accompanied by lemon and hot sauce. This dish highlights the briny flavor of the clams, popular in coastal regions.

115. Flathead Mullet

For reference only: Flathead mullet is a fish commonly grilled or fried, featuring a mild flavor. It is often served with lemon and herbs, popular in coastal cuisines.

117. Fourfinger Threadfin

Threadfin

114. Big Eye Fish

For reference only: Big Eye Fish features firm, white flesh, often grilled or pan-seared. It is seasoned with herbs and served with citrus or vegetable sides, popular in coastal cuisines.

204. Braised Australia Abalone with Goose Feet

For reference only: Braised Australia abalone and goose feet are simmered in a savory broth. This dish features umami flavors and is often served with rice or noodles, highlighting its Asian culinary roots.

210. Cooked Fish Maw with White Cabbage

For reference only: Cooked fish maw is combined with white cabbage, often simmered in broth. This dish features a mild flavor profile, highlighting the natural taste of the ingredients, and is typically served as a soup or stew in Chinese cuisine.

198. Oil Cook Spiral Shell

For reference only: Oil Cook Spiral Shell features spiral-shaped shellfish cooked in oil, often seasoned with garlic and herbs. This dish is typically served warm, highlighting the natural brininess of the shellfish, and is popular in coastal regions.

199. Abalone, Fish Tripe and Goose Feet

For reference only: Abalone, fish tripe, and goose feet are simmered in a savory broth. This dish features umami flavors, often served with rice or noodles, highlighting traditional Chinese culinary techniques.

201. Braised New Zealand Fish Maw and Mushrooms in Abalone Sauce

For reference only: Braised New Zealand fish maw and mushrooms simmered in abalone sauce. This dish features umami flavors and is typically served with steamed rice, highlighting its Asian culinary roots.

202. Braised New Zealand Maw with Goose Feet

For reference only: Braised New Zealand maw is cooked slowly with goose feet, creating a rich, savory broth. This dish often features soy sauce, ginger, and garlic, served with steamed rice or vegetables, highlighting its Asian culinary roots.

203. Goose Feet and Winter Mushroom with Abalone Dressing

For reference only: Goose feet are braised with winter mushrooms and served with a rich abalone dressing. This dish combines umami flavors and is typically enjoyed in Chinese cuisine, highlighting the use of unique ingredients.

208. Braised Fish Maw with Sea Cucumber and Goose Feet

For reference only: Braised fish maw, sea cucumber, and goose feet are simmered in a savory broth. This dish features umami flavors and is often served in Chinese cuisine, highlighting luxury ingredients.

209. Cooked Fish Maw with Luffa

For reference only: Cooked fish maw is combined with luffa, simmered in broth. This dish features umami flavors and is often served in Chinese cuisine, highlighting the texture of fish maw and the freshness of luffa.

259. Chilli Chicken with Vegetables in Chiu Chow Style

For reference only Chiu Chow–style chilli chicken with vegetables in a savory, mildly spicy profile. Tender chicken and crisp vegetables deliver a satisfying stir-fry texture.

267. Salty Pork with Tofu in Soy Sauce

For reference only Salty pork with tofu in soy sauce, offering a savory, umami-rich flavor. Tender tofu and hearty pork create a satisfying, moist texture.

271. Cooked Shrimp with Luffa

For reference only Cooked shrimp with luffa, a light savory dish with a fresh, gently sweet taste. Tender shrimp and lightly crisp luffa create a satisfying texture.

272. Stir-fried Shrimp with Chives

For reference only Stir-fried shrimp with chives offers a savory, lightly garlicky flavor with a crisp-tender bite. Juicy shrimp and fragrant chives make it appetizing and satisfying.

281. Stir-fried Pork with Chilli Sauce

For reference only Stir-fried pork in a chili sauce delivers savory heat and bold flavor. Tender pork bites are glossy with a lightly saucy, satisfying texture.

261. Sweet and Sour Chicken Balls

263. Pig's Blood with Leek

264. Omelet with Salted and Dried Radish

274. Stir-fried Pork Stomach and Salted Vegetables

276. Stir-fried Beef and Pickled Mustard Green

282. Steamed Egg and Minced Pork with Dried Scallops

260. Chilli Beef with Vegetables in Chiu Chow Style

For reference only Chiu Chow-style chilli beef with vegetables offers savory, mildly spicy flavors. Tender beef and crisp vegetables create a satisfying, lightly saucy texture.

277. Stir-fried Tie Meat and Pickled Mustard Green

For reference only Stir-fried tie meat with pickled mustard greens offers a savory, tangy flavor with a slightly sour kick. Tender meat and crisp greens create a satisfying, lightly oily texture.

273. Stir-fried Squid with Chives

275. Stir-fried Intestines and Pickled Mustard Green

278. Sauteed Squid, Shrimps and Vegetable in Chiu Chow Style