Baak Hei Juk Ping

Basic Cantonese congee base, simmered for a long time until the rice grains dissolve. Smooth and creamy texture with a rich rice aroma. Often eaten for breakfast or as a light meal, can be paired with fried dough sticks.

Plain congee cooked with dried scallops (yao zhu). Dried scallops add umami and a savory flavor to the congee base. Served hot, with a smooth texture.

Traditional Cantonese congee made with dried cabbage and pork bones. Savory and fresh flavor with a unique aroma from the dried cabbage. Has a cooling effect, suitable for hot consumption.

Congee cooked with sweet corn kernels. Sweet flavor and rich texture. Suitable for those who prefer a light taste.

Classic Cantonese congee containing chunks of preserved egg and shredded lean pork. The unique flavor of preserved egg combines with the meatiness for a savory taste. Thick texture, usually sprinkled with scallions.

Congee cooked with minced beef. The beef is tender, and the congee base is smooth. Usually served with ginger shreds to remove fishiness and enhance flavor.

Congee containing solidified pork blood (pig red). The pig red has a smooth, tofu-like texture. The broth is savory and usually sprinkled with pepper.

Congee with preserved egg as the main ingredient. The preserved egg has a soft and chewy texture with a rich yolk. Unique and appetizing flavor.

Congee cooked with salted lean pork. The meat is firm and salty, making the congee base more flavorful. A simple yet delicious home-style flavor.

Congee with salted duck egg. The sandy texture of the salted egg yolk and the saltiness of the egg white blend into the congee. Rich flavor, suitable for pairing with light congee.

A traditional congee from Liwan, Guangzhou, with abundant ingredients, usually including fish slices, lean pork, peanuts, and squid. Multi-layered texture and sweet flavor. Every bite offers different ingredients.

Fresh fish slices are quickly cooked in boiling congee. The fish remains tender, and the congee absorbs the fish's freshness. Usually served with ginger and scallions to remove fishiness and enhance flavor.

Congee combining crisp lettuce, sweet corn, and lean pork. Rich texture, with both meaty flavor and the freshness of vegetables. A balanced and nutritious choice.

Congee with fresh pork liver (zhu run) as the main ingredient. The pork liver is tender and cooked to perfection. Rich in nutrients and flavor.

Congee cooked with fresh, thinly sliced pork heart. The pork heart is crisp and chewy. The broth is light and sweet, nourishing and warming.

Made by cooking thinly sliced marinated fresh meat. The meat slices are tender and juicy. A classic and popular congee.

Congee with pork large intestine as the ingredient. The large intestine has a soft, chewy texture with a fragrant interior. Traditional Cantonese flavor.

Congee with pork tripe slices. The pork tripe has a crisp, chewy texture and is cleaned thoroughly. The congee base carries the savory flavor of the tripe.

Congee cooked with bone-in chicken pieces or sliced chicken. The chicken is tender and smooth, with chicken oil infusing the congee for a rich aroma. Usually served with ginger shreds for flavor.

Congee with fish balls made from fresh grass carp. The fish balls are springy and full of fresh flavor. The congee base is light and not greasy.

Congee with imitation abalone slices. The imitation abalone slices have a chewy texture similar to real abalone. An affordable option to add a seafood flavor to congee.

Served with handmade pork meatballs. The meatballs are firm, juicy, and have a satisfying chew. A simple yet delicious dish.

A traditional famous congee containing various pork offal ingredients such as liver, large intestine, and meatballs. Symbolizes good fortune with a rich and diverse flavor. The textures of the offal interweave for unparalleled deliciousness.

Fresh beef slices are quickly cooked in boiling congee. The beef remains tender, locking in its juices. Rich flavor and full of beef aroma.

Congee made with fatty fish belly. The fish belly is rich in oil, tender, and has a gelatinous texture from the skin. Sweet and delicious, but be cautious of bones.

Congee emphasizing the use of fresh beef. The beef is more tender than in regular beef congee. The broth is savory, a top choice for beef lovers.

Nourishing congee with eel segments. The eel meat is tender and delicious. Traditionally believed to have blood-enriching and Qi-boosting effects.

Congee combining dried shiitake mushrooms (bei gu) and silky chicken. The mushroom aroma is rich and perfectly blends with the chicken's freshness. Rich texture and fragrant.

Specialty congee featuring fish brain. The fish brain has a smooth, tofu-like texture. A rare and unique savory congee.

Combines the double umami of dried scallops (yao zhu) and sliced meat. Dried scallops enhance freshness, while sliced meat adds texture. Savory and layered flavor.

Congee cooked with dried oysters and sliced meat. The dried oysters have a concentrated, savory flavor, combining a unique oceanic taste with meatiness. A traditional Cantonese congee.

Long, golden, crispy fried dough sticks. Fluffy interior. The perfect companion for congee, or can be dipped in congee or soy milk.

Fried sweet dough pastry shaped like an ox tongue. Crispy outside, soft and sweet inside. Texture is between a fried dough stick and a donut.

Round, savory fried dough cakes, often flavored with fermented bean curd. Salty and fragrant with a crispy, chewy texture.

Round, deep-fried glutinous rice balls coated with sesame seeds. Crispy exterior, soft and chewy interior, possibly with filling. Symbolizes prosperity.

Simply blanched green vegetables, usually drizzled with oyster sauce or soy sauce. Maintains the vegetables' crispness and original flavor. A light side dish to balance greasiness.

Rice noodles stir-fried with bean sprouts (yin ya). Full of wok hei, the rice noodles are dry and springy. Bean sprouts add a crisp texture.

Stir-fried noodles with soy sauce, served with crisp bean sprouts. The noodles are chewy with a balanced savory flavor. A common Cantonese breakfast or snack.

A dish combining stir-fried noodles and stir-fried rice noodles. Allows you to enjoy two different textures at once. Usually a generous portion, suitable as a main course.

Zongzi (rice dumplings) filled with glutinous rice, salted egg yolk, and pork belly, steamed in bamboo leaves. The glutinous rice absorbs the flavors of the pork fat and egg yolk, resulting in a soft, sticky, and savory taste. Rich and full-bodied.

Traditional Cantonese steamed cake, white and semi-translucent. Soft and chewy texture, with a light sweetness and a hint of fermented sourness. A nostalgic dessert.

Vegetarian side dish, usually containing ingredients like gluten, wood ear mushrooms, and dried tofu skin, braised in sauce. Savory and fresh flavor with a rich texture. Suitable for vegetarians or those seeking a lighter option.

Cooked salted duck egg. The egg white is salty, and the yolk is oily and sandy. Usually served as a side dish with plain congee to enhance flavor.

Plain rice noodle rolls with no filling. Extremely smooth texture, allowing the subtle aroma of rice to be appreciated. Served with sweet soy sauce, sesame paste, and sweet sauce.

Rice noodle rolls wrapped with sweet corn kernels. The crisp sweetness of corn contrasts with the soft texture of the rice noodle rolls. Light and sweet flavor.

Rice noodle rolls sprinkled with fresh chopped scallions. The scallion aroma adds flavor to the plain rice noodle batter. A simple and classic flavor.

Rice noodle rolls steamed with chopped scallions and dried shrimp (hai mi). The dried shrimp provide a rich savory flavor and chewy texture. A popular traditional flavor.

Rice noodle rolls filled with sweet and savory Char Siu (BBQ pork) slices. The perfectly balanced sweet and savory Char Siu combines wonderfully with the smooth rice noodle sheets. Rich texture and full of meaty aroma.

Rice noodle rolls filled with seasoned minced beef. The beef is tender, and its juices permeate the rice noodle sheets. A classic dim sum item.

Rice noodle rolls containing sliced pork. The pork slices have a firm texture, contrasting with the soft rice noodle rolls. Delicious and home-style flavor.

Rice noodle rolls with pork liver (zhu run) filling. The tender and unique texture of the pork liver is its specialty. A delicious choice for offal lovers.

Fried dough sticks wrapped in rice noodle rolls. This version includes chopped scallions and dried shrimp for flavor. Smooth outside, crispy inside, rich texture, savory and appetizing.

Rice noodle rolls filled with seasoned minced pork. The minced pork is evenly distributed, providing a meaty flavor in every bite. Suitable for all ages.

Rice noodle rolls with a unique flavor combination of preserved egg and cilantro (yuan xi). The richness of the preserved egg complements the freshness of the cilantro. Distinctive flavor, a favorite for enthusiasts.

Rice noodle rolls wrapped with fresh grass carp slices. The fish is tender, white, and has a sweet flavor. A light and healthy choice.

Rice noodle rolls filled with whole fresh shrimp. The shrimp are crisp and sweet, and the rice noodle sheets are translucent. A popular item in dim sum.

Made with fresh beef, offering superior texture compared to regular beef rice noodle rolls. More tender and juicy. Rich beef flavor.

Crispy fried dough sticks wrapped in smooth rice noodle rolls. The dual texture of soft outside and crispy inside is captivating. Usually served with sweet soy sauce and sprinkled with sesame seeds.

Drink made from ground soybeans. Rich soy aroma and smooth texture. A classic breakfast drink to pair with fried dough sticks and flatbread.

Canned ready-to-drink coffee. Convenient and quick, providing an energizing effect. Usually sweet with a milky taste.

Bottled distilled water. Pure and tasteless, suitable for quenching thirst.

Carbonated drinks of various flavors. Cold and refreshing with a fizzy sensation. Suitable for pairing with fried foods to cut through greasiness.