老蔡黄金烧腊 GOLDEN CANARD

Marinated and roasted pork loin, also known as Char Siu. The meat is lacquered with a sweet and savory sauce, offering a tender and juicy texture. Usually enjoyed with rice.

Pork belly roasted with very crispy skin and tender meat (Siu Yuk). Salty and umami-rich flavor. The texture offers a pleasant contrast between crispy and tender.

Beef tripe simmered for a long time in a spiced soy sauce. Slightly rubbery and elastic texture that absorbs sauce well. A classic of Chinese braised dishes.

Chicken gizzards braised in aromatic soy sauce. Firm and crunchy texture. Often served as an appetizer or side dish.

Cleaned pork intestines braised in a spicy soy sauce. Chewy texture with a rich and distinct flavor.

Finely sliced and braised pork ears. Appreciated for their crunchy texture due to the cartilage. Served cold or warm as an appetizer.

Soy sauce braised pork stomach. Firm and elastic texture, with a mild flavor infused with marinade spices.

Pork trotters simmered until tender. Rich in collagen, with a gelatinous texture. Meant to be eaten with fingers.

Whole pork shank braised in soy sauce. The meat is tender and falls off the bone easily. A hearty and flavorful dish.

Braised duck tongues, considered a delicacy. Unique texture, both tender and slightly crisp. Often eaten as an appetizer.

Braised and sliced pork tongue. Tender and dense texture, rich meaty flavor enhanced by soy sauce.

Five-spice and soy sauce braised beef shank, thinly sliced. The meat has transparent tendon patterns. Firm and fragrant texture.

Braised pork head meat. A mix of meat and fat with a rich texture. Often served cold and sliced.

Beef tendons simmered until tender and gelatinous. Translucent texture and delicate flavor that absorbs the sauce.

Chicken feet braised in soy sauce and fermented black beans. Gelatinous and collagen-rich texture. Meant to be gnawed to extract flavor.

Goose feet simmered in a five-spice broth. Larger than chicken feet, with thick, gelatinous skin.

Spiced braised duck wings. The meat is firm and flavorful. Ideal as a shared snack.

Boneless chicken feet served cold, often marinated in a vinegary and spicy sauce. Crunchy and refreshing texture.

Diced white radish marinated in a sweet, sour, and slightly spicy solution. A crunchy accompaniment that cleanses the palate.

Fried pieces of sabre fish. White, flaky flesh with a silvery skin. Crispy on the outside.

Braised abalone, a prized seafood. Firm texture and rich sea flavor, enhanced by the braising sauce.

Thin steamed wheat pancakes. Traditionally used to wrap Peking duck with sauce and vegetables.

Whole Cantonese-style roasted duck. The skin is golden and crispy, the meat is juicy and fragrant. Served cut or whole as you choose.

Pipa Duck, named after its shape resembling the Chinese musical instrument. Roasted open and flattened, making the skin even crispier than classic Peking duck.

Full Peking Duck Menu. Includes sliced duck, pancakes, special sauce, and vegetables to assemble your own rolls. Bones are also provided (often for soup).

Duck braised in a five-spice broth (star anise, cloves, cinnamon, Sichuan pepper, fennel). The meat is brown, flavorful, and very aromatic.

Five-spice braised goose. Goose meat is richer and fattier than duck, with a dense and flavorful texture.

Dried and salted duck, similar to cured meat. Very intense and salty flavor, firm texture. Generally steamed with rice or used to flavor dishes.

Chicken poached in a sweet and savory soy sauce with mild spices (Cantonese style). The skin is smooth and brown, the meat is very tender and juicy.

Whole young pig roasted on a spit. Famous for its extremely crispy red skin and tender, milky flesh. A celebratory dish.