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Steamed meat patty rice, with dried squid (Ding Pian) added for umami. Soft and smooth meat patty, rice absorbs the meat juices.

Classic Cantonese clay pot rice, including steamed pork ribs and chicken feet with fermented black bean sauce. The rice absorbs the rich aroma of the pork ribs and sauce.

Steamed rice with savory salted fish flakes and tender chicken cubes. The unique aroma of salted fish is the soul of this dish.

Cantonese congee with seafood cubes, chicken cubes, and fish maw. Smooth texture, sweet flavor.

Congee for clearing heat and reducing fire, containing winter melon, barley, and pork ribs. Light and healthy flavor.

Thin and smooth rice flour skin wrapped around fresh shrimp. Served with sweet soy sauce, tender and springy texture.

Rice noodle rolls wrapped with chopped honey BBQ pork. Moderately sweet and savory, a traditional dim sum item.

Rice noodle rolls filled with crispy fried dough sticks (Zha Liang) and shredded radish. Soft on the outside, crispy on the inside, with a rich texture.

Rice noodle rolls filled with minced beef and preserved mustard greens (Xue Li Hong). Unique savory flavor.

Rice noodle rolls filled with olive vegetables and minced pork. Has the unique savory flavor of olive vegetables.

The representative of Cantonese dim sum, with translucent dumpling skin enclosing a whole fresh shrimp. Chewy skin, fresh and juicy filling.

Open-faced dumplings made with a mixture of pork and shrimp, topped with crab roe. Firm and springy texture.

Steamed Beef Tripe with Ginger and Scallions. Crispy texture with the pungent aroma of ginger and scallions.

Steamed beef short ribs with black pepper sauce. Tender meat, rich pepper flavor.

Fluffy open-faced steamed bun with honey BBQ pork filling seasoned with oyster sauce. A blend of sweet and savory, with a soft and fluffy texture.

Small steamed bun filled with shredded dried scallops and chicken. Sweet and savory flavor.

Steamed glutinous rice with chicken wrapped in lotus leaves, with the savory aroma of Jinhua ham. The lotus leaf aroma permeates the rice.

Custard bun with a salted egg yolk and butter filling. The filling flows out like lava when torn open, sweet and rich.

Steamed beef tripe with black pepper, served with pickled vegetables (Wei Cai). Crispy tripe texture.

Traditional Chinese dessert, made of stacked layers of steamed cakes. Sweet and soft texture, with a custard aroma.

Steamed pork ribs with fresh garlic and fried garlic (golden and silver garlic). Rich garlic aroma, tender meat.

Beef balls mixed with water chestnuts and cilantro, served on a bed of bean curd skin (fresh bamboo). Usually eaten with Worcestershire sauce.

Steamed fish head (fish cartilage), usually seasoned with fermented black beans and garlic. Fish meat is tender, rich in collagen.

Steamed chicken with fried fish maw (cotton) and fresh mushrooms. The fish maw absorbs the chicken juices, with a sponge-like soft texture.

Steamed dumplings filled with fresh shrimp and water bamboo. Water bamboo provides a crisp and refreshing texture.

Fried and then steamed chicken feet, served with fermented black bean sauce. The skin separates easily from the bone, with a soft, flavorful, and melt-in-your-mouth texture.

Fish balls made from carp paste, steamed with salted olive pieces. The fish balls are springy and have a preserved tangerine peel aroma.

Jiangnan-style soup dumplings, thin skin and large filling, containing fresh meat and hot soup. Be careful of the hot soup when eating.

Larger portion of lotus leaf rice, with abundant fillings such as chicken, mushrooms, and preserved sausage. Soft glutinous rice, fragrant lotus leaf aroma.

Steamed bean curd skin rolls with duck feet, taro, and BBQ pork. The taro absorbs the oil, and the duck feet are flavorful.

Radish cake with preserved sausage and dried shrimp, steamed and cut into pieces. Soft texture, sweet radish flavor.

Translucent dumpling skin filled with shrimp and chives. Rich chive aroma, crisp shrimp.

Shrimp balls (Bai Hua) coated with corn kernels. Crispy and springy texture, with corn sweetness.

Steamed dried squid in curry sauce. Spicy curry, chewy squid.

Steamed eggplant in savory and spicy sauce. Salty, savory, and slightly spicy, very appetizing.

Steamed with bean curd skin wrapped around chicken and fresh Chinese yam. Smooth and healthy texture.

Steamed dumplings with clams and cilantro. Fresh and delicious, refreshing flavor.

Translucent thick-skinned dumplings filled with peanuts, chives, minced pork, etc. Rich texture with the crunch of peanuts.

Bean curd skin rolls soaked and steamed in tomato broth. Sweet and sour, appetizing, the bean curd skin soaks up the soup.

Fried glutinous rice balls with a filling of savory minced pork and dried shrimp. Slightly sweet and crispy on the outside, soft and glutinous on the inside.

Fried taro paste dumplings with a honeycomb-like crispy crust, containing meat filling. Rich taro flavor, fluffy texture.

Fried spring rolls with a shrimp filling, flavored with garlic. Golden and crispy exterior.

Fried crispy wontons served with five-willow sauce (sweet and sour sauce). Crispy and delicious, sweet and sour, and palate-cleansing.

Large soup dumplings containing Jinhua ham and preserved vegetable, served in broth. Savory broth, thin skin, ample filling.

Traditional large bun with lotus seed paste and a whole salted egg yolk filling. Sweet and savory, with a delicate texture.

Stewed beef offal platter (e.g., tripe, intestines, lungs) in Chu Hou sauce. Rich and flavorful, tender texture.

Traditional Cantonese dessert, red bean soup simmered with preserved tangerine peel. Has the refreshing aroma of tangerine peel, and the red beans are smooth.

Mung bean soup simmered with wormwood (herb). Clears heat and detoxifies, with a unique aroma.

Sweet dessert soup with osmanthus and lotus seeds. Floral aroma, moisturizing and beautifying.

Chilled jelly made with various beans. Cool and chewy texture.

Mango-flavored pudding, usually containing mango pulp. Sweet, smooth, and rich in milk flavor.

Baked egg tart. Crispy tart shell, sweet and smooth egg custard.

Healthy pastry made with oats and mixed grains. Dense texture with a cereal aroma.

Steamed rice wrapped in lotus leaves, with dried scallops and fresh shrimp. The seafood flavor blends with the lotus leaf aroma.

Steamed pork ribs and chicken feet rice in a clay pot, larger portion than the mini version. A classic lunch choice.

Steamed chicken rice with ginseng and goji berries. Herbal flavor, nourishing and healthy.

Luxurious congee with abalone, fresh Chinese yam, and chicken. The congee base is fresh, sweet, and smooth.

Pan-fried rice noodle rolls with chopped scallions and dried shrimp. Slightly crispy and fragrant on the outside, soft on the inside.

Dumplings (potstickers) pan-fried until golden brown at the bottom. Crispy skin, juicy filling.

Green chili peppers stuffed with shrimp paste (Bai Hua) and then pan-fried. Slightly spicy and crisp, with springy shrimp.

Soft pancake made from glutinous rice flour, with a custard filling. Soft, glutinous, and sweet in texture.

Pan-fried pancake with seafood cubes. Savory and crispy texture.

Seasonal vegetables blanched in broth. Retains the natural sweetness and crispness of the vegetables.

Patties made from shredded taro and shredded chicken. Crispy on the outside and soft on the inside, with a strong taro flavor.

Fried shrimp cakes with chestnuts. Shrimp is sweet, and chestnuts add texture and sweetness.

Pan-fried slices of radish cake until golden brown. Crispy on the outside, soft on the inside, a classic breakfast and dim sum item.

Fresh salmon over vinegared rice. Fatty fish, tender texture.

Cooked shrimp sushi, shrimp meat is translucent. Crisp and sweet texture.

Tamagoyaki sushi. Dense and sweet in texture, a favorite among children.

Imitation crab stick sushi. Sweet flavor, flaky texture.

Japanese-style fried chicken. Crispy crust, juicy chicken.

Takoyaki (octopus balls), usually drizzled with sauce. Contains octopus pieces, soft and chewy texture.

Seasoned green seaweed salad. Crispy texture with sesame aroma and sweet vinegar flavor.

Fried balls of fish paste wrapped around cheese. May have molten cheese when bitten into, rich flavor.

Fresh mixed vegetable salad. Refreshing and palate-cleansing.

Long fried dumplings. Golden and crispy exterior.

Charcoal-grilled chicken skewers. Firm meat with a charcoal aroma.

Small fried cheese cubes. Suitable as a snack or appetizer.

Potato cake mixed with minced chicken. Crispy breadcrumb coating on the outside, soft mashed potato inside.

Hand-rolled sushi with seaweed, vinegared rice, and salmon. Best eaten immediately to ensure the seaweed is crispy.

American-style sushi hand roll, usually containing imitation crab, avocado, or cucumber. Refreshing flavor.

Breaded fried shrimp. Crispy on the outside, tender on the inside, golden and tempting.

Japanese mochi with a molten cheese filling. Soft and chewy texture, rich in milk flavor.

Fresh thick-cut salmon sashimi. Rich in fat, melts in your mouth.

Yellowtail sashimi. Firm texture with a unique sweet and savory taste.

Sushi-grade jumbo sweet shrimp. Sticky texture, extremely sweet flavor.

Iced lemon honey water. Sweet and sour, thirst-quenching, and soothing to the throat.

Lemon Ribena (Blackcurrant Juice) drink. Rich in fruit flavor, sweet and sour, appetizing.

Classic Hong Kong drink with red beans at the bottom, topped with evaporated milk and crushed ice. Rich milk flavor, soft red beans.

Iced drink with various canned fruits and syrup. Colorful, sweet, and refreshing.

Iced drink with pineapple and pineapple juice. Has the sweet fragrance of tropical fruit.

Red bean ice with a scoop of ice cream. Double the sweetness, richer texture.

Tea drink made with Korean yuzu honey. Has the fragrance of yuzu peel and pulp.

Hot ginger tea. Warms the stomach and dispels cold, with a spicy kick.