Separated from the wall of Jieyang Lao Er Kueh Tiao Soup, there is another Chaoshan restaurant - Lao Chao Ji. The restaurant has been in business for nearly 10 years, and it used to focus on noodle fast food, but in recent years, it has started a cold business by setting up a new stove next to the original kuay noodle stall. Now the two shops perform their own duties, but they belong to Lao Chao Kee.
Lao Chao Ji does not have much advantage in the type of cold, and some dishes are often sold out. However, it is rare that as long as the ingredients of the dishes that customers want to order are in place, Lao Chao Ji can often present a satisfactory answer. Fish larvae is the main product of Lao Chao Ji, all kinds of shallow sea trash fish are shipped to Shenzhen after being "fished" from Shantou Hong Kong every day, and arrive at the store at about 4 o'clock in the afternoon, and are sold every day, and the freshness is no less than that of the local seafood market in Chaoshan, which is quite rare in Shenzhen's cold file. As the marine fish caught every day are different, and the fish larvae of Lao Chiu Kee are different every day, diners can see all kinds of Chaoshan shallow sea fish of the day at Lao Chao Kee's stalls.
Chaoshan Hong Kong is rich in fishery products, and there are many kinds of shallow sea trash fish, so cooking shallow sea fish is also one of Chaoshan people's specialties. For the cooking of shallow sea fish, Chaoshan people pay attention to the original taste, and the cooking method is conservative and light. Lao Chao Kee has a lot of experience in the cooking of fish larvae, and for different fish species, Lao Chao Kee will use different cooking methods, such as soybean paste cooking, ginger and scallion steaming, Chao-style white cooking, plum sauce raw cooking, etc., in order to maximize the original flavor characteristics of the fish species. Take the dried fish as an example, its meat looks like a polar grouper, but a small bone spur is hard, Lao Chao Ji will use Chaoshan preserved vegetables to cut thin slices and cook together, the taste is just right. Parrotfish meat is white, sweet and delicious, no bone spurs, no fishy smell, and it is boiled in soybean sauce with soup or fried in a simmer, which can highlight its umami. The fish is as soft as tofu, and the soup is cooked with sauerkraut, which is sweet and delicious. If you don't have a clue about the variety of miscellaneous fish, then order a signature fish tripod or fish soup, and you can also feel the deliciousness and delicacy of Chaoshan fish larvae. The food materials are excellent and the cuisine is exquisite, which makes the fish larvae of Lao Chao Ji quite outstanding.
Lao Chaoji's lo-mei series is also worth a try, taking the route of Shantou Outing Lao Lu. Compared with the common braised goose on the market, the brine of Lao Chao Ji uses older cooked goose, the meat is firmer, the skin is crispy and fragrant, the marinating method is also more warm, the luster is red, and the taste is salty and fresh. However, the saltiness of the heavier parts such as goose paws and goose wings is quite high, and the bottom of the throat is already bitter, and it can be dipped in the garlic white vinegar that the store matches to dispel a little stiff and salty feeling. In Chaoshan snacks, the taste of autumn melon is amazing, the taste of wet branding is soft, the cake body powder is more but not sluggish, the appearance is light and burnt, the inside is sweet, the stamina is full, and the aftertaste is long. Salt and pepper chopsticks, oyster branding, tofu fish branding, fried kueh pork, fried Puning tofu, etc., are also very stable, the only thing that is often criticized is the shortage of ingredients, and many dishes cannot be stably supplied.
Among the raw pickled dishes, the raw pickled blood cockles are big and fat, and the raw pickled grubs (sea crabs) are sweet and creamy, and the quality is not bad. In addition, Lao Chao Ji also brought Niutian blue crab to Shenzhen during the crab season, this kind of offshore crab comes from Niutianyang, the most famous blue crab producing area in Shantou, its meat is firm and sweet, cream yellow and fat, far more than inland crabs and saltwater crabs, can be called the best among crabs. Although the crabs of Lao Chao Ji are not top-notch, and the freshness is also discounted, it is enough to get a glimpse of Ganzhi, and the simplest steamed ginger and green onion will promote the sweetness and beauty of the beef crab to the extreme.
The restaurant is located on Hongling South Road, the location is not difficult to find, and there is a small parking space in front of the door. The service in the store is decent, the attitude is quite enthusiastic, and the waiters will take the initiative to recommend dishes to diners. Lao Chao Kee's cold stalls and kuay noodle stalls live on their own sides, and the dining areas are not connected to each other, but you can also order Lao Chao Kee's classic kuay noodles in the cold stalls. The kuay noodles of Lao Chao Kee are famous for their pepper soup base, and those who are interested in it may want to try it together.
