Founded in 2007, Jia Mei Xuan Fine Chaocai is a chain of restaurants owned by Kaisa, with its head office located in Kaisa Center, Nanyuan Road, Shenzhen, and currently has a total of 4 branches in Shenzhen. Jia Mei Xuan can be regarded as Kaisa Real Estate's own supporting catering facilities, all 4 branches are located in Kaisa's real estate, with a stable and commercial style, which is a delicate representative of Hong Kong-style Chaocai restaurants in Shenzhen today.

Jia Mei Xuan's fine Teochew cuisine has a solid tradition and a full range of dishes covering different price points. Chaoshan stewed soup is one of Jia Mei Xuan's strong points, among which the stewed pork lung soup with stone olives is the most representative. Stone olive and pig lung into the soup are refreshing and moist, the soup color is clear, the taste is sweet, and the bottom of the throat is sweet and comfortable after eating and drinking. The green olive snail soup is also a classic Teochew stew, which is also light and sweet, but Jia Mei Xuan's green olive snail soup is obviously unbalanced in taste, the soup is sour and tongue-pulling, the tongue is bitter, and the sweetness is insufficient.

In the banquet dishes, the Tang Burning Conch is the top brand of Jia Mei Xuan, and the method is the classic white burning. In order to maintain the taste and temperature of the snails, the chef of Jia Mei Xuan will push a trolley to the table to cook on the spot, and the ham soup will be blanched on the spot, and the taste is first-class. There are many choices such as ginseng wings and abalone soup, not to mention boiled clear soup, vegetable sauce wings, Chaozhou-style braised wings, crispy skin ginseng, elbow stewed abalone wings, etc., all have a strong Chaozhou cuisine style, and the taste is light, so it is worth trying.

Shenggua fungus soaked in fish is also Jiameixuan's recommended dish, Shenggua is a loofah, the same taste is sweet, and the tone of Chaoshan cuisine is in line, Chaoshan people often use it to make soup. Jia Mei Xuan uses Shenggua fungus to match, fresh and light, and the fish is also fresh, slow cooking in a small pot, the three ingredients complement each other, the taste is soft, crispy, and elastic, echoing each other, and it tastes smooth and refreshing. For example, the bitter gourd pot in the countryside uses Chenghai organic bitter gourd and Chaoshan pork, and uses celery, salted bones and dried shrimp to enhance the flavor, simmering slowly, refreshing and sweet. Miscellaneous vegetable pot, miscellaneous fish pot, pomfret in soup, steamed spots, etc., are also mostly taken from Chaoshan local, light and simple, with outstanding umami and charm.

As a classic delicacy in Chaocai cuisine, oyster roasting has naturally become a benchmark for judging the production level of a Chaocai restaurant. It's a pity that Jia Mei Xuan's oysters do not show the level they should have, the cake body flour is soft and easy to get greasy when eaten, and the oyster beads are small and thin, slightly bitter, although there are a lot of oysters, but they are not enjoyable to eat. The brine is also a classic in Chao cuisine, and the brine produced by Jia Mei Xuan is also unsatisfactory, the goose meat tastes dry and thin, the fat and oil are insufficient, and the marinade is not good enough. In addition to the main meal market, Jia Mei Xuan also provides Cantonese refreshments and small hot pot in the hall, the price is relatively affordable, the standard is medium to high, and classic Chao dishes such as oyster roasting, bitter gourd pot, and ginkgo taro paste can also be tasted in the refreshments.

In terms of environment and service, Jia Mei Xuan has sufficient advantages. From the Kaisa main store on Nanyuan Road to the three branches of Buji, Dapeng and Bantian, the decoration continues to be unified, the design and layout are calm and low-key, and the color is stable, but it does not look too old-fashioned, and the lines are thoughtful and natural. The business style of the private room is obvious, and the dark gray tables and chairs look elegant and cold under the brown floor and white tableware, and the overall effect is outstanding. Teochew cuisine is mainly served in private rooms, and the hall serves a tea market, although the seating rate is not low, but the hall does not look noisy and noisy, and the environment is clean and orderly. The service efficiency of the waiters is higher, the service attitude is better, and the manpower is more sufficient, but some waiters are a little undertrained. Overall, Jia Mei Xuan's fine Teochew cuisine performs well in Hong Kong-style Teochew restaurants in Shenzhen, with dishes covering mid-to-high-end needs and a relatively high overall style, making it a decent choice for Teochew cuisine banquets.