I always order the same two soups that are their specialty. First is the lotus rhizhome with pig innards soup (猪杂莲耦汤). The soup is a light clear broth made from pig innards and the lotus rhizome is pre-stewed so that it is already soft and sticky. The soup is just fragrant and perfect for a light meal.
The second house specialty is the watercress soup (西洋菜汤). If not properly cooked, watercress tends to have a strong flavour and on the fibrous side. The vegetables here are done nicely with the soup flavoured lightly with a distinct watercress flavour but yet not overpowering to put off the uninitiated. As watercress is high in fibre, those on a diet can take some comfort in this despite the high cholesterol coming from the pig innards.
One other specialty is the beef ball noodles (牛肉丸汤粉). While their beef balls are by no means the best I have ever tried, they are pretty good with the right amount of chewiness and texture and tastes of beef. They are hand beaten till they achieve a certain level of chewiness and springiness and yet are tender to bite on and smoothly textured. I have had beef balls that are hard and tastes more of the flour that is used to hold the beef balls in shape.
The address:
Changteng Chaozhou Noodle House, Huaqiang Bei Road (just north of the Shenzhen City Hospital for Traditional Chinese Medicine), Futian District, Shenzhen 长腾潮州面馆 深圳福田华强北路市中医院北测
Google Map Directions
More on food
Read more...
