The decoration of the Chaoshan family banquet is amazing: the red truss and blue truss, the carved beams and painted buildings, the magnificent Chaozhou stone shadow wall, the golden Chaozhou partition door, the exquisite Chaozhou inlaid porcelain, plus the stone door bucket and the red gate tower in the alley of the house, almost one-to-one reproduce the appearance of an old Chaoshan house, which is enough to make the pupils of every Chaoshan person who steps into this place dilated. The renovation of this restaurant has lasted more than two years, which can be described as meticulously crafted, which is really valuable in the local Chaocai restaurant, which has always had no desire for a dining environment.

True to the name of the store, the style of Chaoshan Family Banquet has a strong "family feeling", there is no hall with scattered seats, only 18 private rooms of all sizes. The decoration and decoration of the private room are all close to the charm of the ancient Chaoshan house, mahogany furniture, gold lacquer wood carving, kerosene lamp, kung fu tea set, etc., all show the Chaoshan style, the ground pavement is also the red square brick and octagonal brick of Chaoshan houses, and even the ceiling is the traditional Chaoshan beam style. The floor-to-ceiling windows of the large private room have a transparent view, and the sitting and looking up look are good, without a sense of oppression.

The Executive Chef of Chaoshan Family Banquet, Cai Minlong, is a Chaoshan chef with more than 20 years of culinary experience, and his style is traditional and old-fashioned, and many dishes adhere to ancient practices, and the ingredients and stoves are not spared at any cost. For example, oyster roasting, a classic Chaozhou dish, was restored by the Chaoshan family banquet using the ancient method of duck eggs, and the flavor of oyster roasting is more vigorous and warm than that made of eggs. The award-winning masterpiece of the Chaoshan Family Banquet is charcoal-roasted abalone, which uses the old-fashioned red peat oven of Chaoshan to be burned with charcoal in front of the diners' desks. Tai O abalone slices are put in the oven with shells and simmered over low heat, the taste is soft and smooth, the meat is beautiful, and the taste is strong. In the old days, the Chaoshan people paid attention to the "hearth" to keep the year, that is, they would use the brass boiler called the "furnace" by the Chaoshan people; The Chaoshan Family Banquet also brought the traditional "stove" to the table, providing diners with several hot pots with different ingredients, such as dace balls, pepper pork belly, goose paw bamboo shoots, etc., all of which are classic ingredients around the hearth. Whether it is an earthen oven charcoal grill or a Chaoshan hearth, while restoring the classic taste, it also brings diners an additional novel and interesting dining experience.

The abalone and ginseng wings belly dish of the Chaoshan family banquet occupies a large portion. Different from the thick soup of Shandong cuisine, the abalone and cucumber wing belly in Teochew cuisine usually has a refreshing taste, taking shark fin as an example, the northern part of the country often uses the method of row wings, while the Teochew cuisine mainly uses the method of loose wings. The Teochew-style vegetable juice wings of the Chaoshan family banquet are a typical method of loose wings, the shark fin is dismantled by removing the flesh, the roots are transparent, and the spinach juice is added to simmer, the soup is green and refreshing, and the fin needles are smooth and elastic. Clear soup wings, fish soup fins, ham wings, etc., are all typical tide-style techniques, and the soup ingredients have different flavors. Ginger potato stewed bird's nest is also a classic of Chaozhou cuisine, ginger potato is a kind of potato in the Chaozhou region, Chaoshan family banquet also takes its Chaoyang, Huilai famous varieties, the potato is big and the meat is white, the powder is sticky, and the bird's nest is stewed together, the taste is dense, and the taste is sweet.

The soup cup of the Chaoshan Family Banquet is made of duck tripe, and three stews of fresh pepper, dendrobium or morel mushrooms are served. Fish maw is a kind of fish maw, which is produced in the belly of the red-billed fish and is widely loved in the Chaoshan area. The Chaoshan family banquet is made of male fish maw commonly used in restaurants, which is firmer and smoother than female fish maw, and is crisp and elastic after being stewed in soup. Fresh pepper, dendrobium or morel mushrooms in the soup can counteract the fishy smell of fish maw and make the soup more mellow.

In addition to the main dish of abalone and ginseng wings, the rest of the Chaoshan family banquet also has a lot of room for choice. Soup pots such as gourd and lily pot, clam egg and melon vermicelli pot, water chestnut pot, bitter gourd belly pot and so on, fried snacks such as gourd brand, cucumber pot, shrimp dates, kueh meat, etc., can be ordered according to preferences, basically no worries about stepping on thunder. Usually, the raw pickles in Chaocai restaurants often use small seafood such as shrimp, shrimp, sea crabs and blood cockles, and the Chaoshan family banquet has raw pickled lobster and raw pickled cream crab to choose from.

The pre-dinner service of Chaoshan Family Banquet is in place, and the reservation is warm and courteous, and the detailed address and parking information will be notified by SMS after the reservation is confirmed. The restaurant is located in the Imperial Garden complex, with signs inside and outside the parking lot, clear guidance in the basement, and direct access to the lobby by an exclusive elevator. In the elevator, the gorgeous Chaoshan camphor wood carvings are used to give diners a look, and the hall is full of a number of huge Chaoshan carving collections. The in-meal service is decent, and the dishes are changed and the water is added in time, but the sense of service is weak. It is worth mentioning that there is also a Teochew Opera special private room in the restaurant, which is set up by the Chaoshan Family Banquet for Fang Zhanrong, a famous Teochew Opera actor who moved to Shenzhen, and the Shenzhen Port Teochew Opera Troupe will train and communicate here every Wednesday afternoon.