Chaoxi Chaocai Restaurant was established relatively late and began to open during the National Day in 2017. Originally located in the Michelin-starred Hong Kong branch of Hong Kong's San Po Kee in Shanghai, the dismal departure of this Cantonese restaurant has left many diners stunned. Fortunately, the performance of Chaoxi Chaocai Restaurant is in the middle of the range, and nearby diners also have very good reviews of it.
As soon as diners enter the door, they can see transparent windows and a clean seafood pool, showing the confidence of Chaoxi Chaocai Restaurant in its own hygienic conditions. There are a variety of brine foods listed in the shop window. The most eye-catching thing for diners is the huge brine goose head. In line with other Chaocai restaurants, Chaoxi Chaocai Restaurant uses Chenghai lion-headed geese over 3 years old, with a daily limit of 3, and diners in need are advised to book in advance. Diners who haven't tasted the old goose head can also consider the brine goose meat, which is also the restaurant's signature dish. The brine of Chaoxi is made of more than a dozen materials such as star anise, cinnamon, cumin, bay leaves, etc., and each brine goose must be boiled in brine for 2 hours until the goose skin is caramel colored. According to the restaurant, the brine goose is also available in limited quantities every day, and 10 are sold out while supplies last, which is quite a trend of hunger marketing.
In addition to marinated food, the performance of Chaoshan fried kueh meat, wine-flavored snails, and Chaozhou-style oysters in the store is also basically passable, which is worth recommending. The tide seal is eaten with Wuchang rice, which makes the Chaoshan people love it. The restaurant also has claypot rice made of Wuchang Fuji rice, and the pots and pans are also specially customized, which is not only novel in the way, but also worthy of recognition in taste.
Diners can choose their favorite seafood from the seafood pool to have a feast of steamed seafood, and the restaurant adopts the method of lower porridge and upper seafood, thanks to the freshness of the porridge and the quality of the seafood, the overall taste is not worth criticizing.
The environment of Chaoxi is comparable to that of ordinary Cantonese restaurants, there is no brilliance, and the private room has set a minimum per capita consumption index of 300 yuan, which is basically not a problem in combination with the menu price. The attitude of the waiter is average, the service quality is medium and the distance is medium, and the speed of serving the food is slow. In general, to cope with general business banquets, Chaoxi is worth considering.
