Jixing Gangshi Yinchá

Selected bone-in beef short ribs, marinated and cooked to be tender and juicy. Has the unique aroma and chewiness of meat near the bone, a top choice for meat lovers.

Cantonese radish cake cubes stir-fried with spicy and rich XO sauce over high heat. Crispy outside, soft inside, the seafood sauce enhances the overall freshness.

Classic Cantonese Roast Duck - Three Ways. Includes crispy Peking duck with pancakes, a duck dish (like minced duck or stir-fried duck shreds), and a rich soup made from duck bones. A luxurious dish for sharing among many.

Two-way preparation of a whole Cantonese roast duck. Usually includes sliced Peking duck with pancakes and another duck dish (like minced duck or stir-fried duck shreds) or soup, with crispy skin and tender meat, unique flavor.

Half a roasted duck prepared two ways, suitable for smaller groups. Still offers the classic combination of crispy duck skin and tender duck meat.

A platter of your choice of two Cantonese roast meats (e.g., char siu, roast chicken, roast duck, or roast pork). Satisfies the craving for two flavors at once, with fresh and flavorful meat.

A platter including crispy roast suckling pig and another type of roast meat. The suckling pig skin is crispy like crackers, the meat is tender, even better with special dipping sauce.

A platter of three classic Cantonese roast meats. Rich and diverse textures and flavors, a must-order cold appetizer at Cantonese restaurants.

Cold chicken dish marinated in Shaoxing wine and Chinese medicinal herbs. Crispy skin, tender and chewy meat, with a rich wine aroma and a hint of herbal flavor.

Cold jellyfish salad, crisp and appetizing. With a refreshing dressing, it's a classic appetizer.

The ultimate Cantonese crispy roast pork, made from suckling pig. Golden and crispy skin, rich but not greasy fat, moderately savory.

Selected half-lean, half-fat pork, roasted with honey glaze. Bright red color, sweet and savory, tender and juicy meat.

Chicken cooked in rose wine and braising liquid. Smooth skin and tender meat, with a light rose wine and soy sauce aroma.

Roasted duck from a hung oven, with a reddish-brown, glossy skin. Crispy skin, tender meat, evenly distributed fat, even more delicious with plum sauce.

Pork belly with skin roasted until the skin crackles and becomes crispy. It has a crispy, fatty, and lean three-layered texture, savory and goes well with rice.

Tender beef shank slices, braised and sliced, drizzled with five-spice sauce and chili oil. Chewy texture, spicy and appetizing.

A duo of Cantonese preserved sausages (like char siu, liver sausage). The preserved sausage has a wine aroma and sweetness, while the liver sausage has a rich flavor and firm texture.

A platter of three roast meats, including crispy roast suckling pig. The best choice for guests who love rich textures and premium roast meats.

A dish combining pickled fish flavor with fresh abalone. The golden broth is sour, spicy, and appetizing, with tender and chewy abalone.

Freshly fried abalone sprinkled with seven-spice powder and salt and pepper. Crispy outside, tender inside, savory and slightly spicy, perfect with drinks.

A combination of high-end ingredients, stir-fried with asparagus and fresh abalone with truffle sauce. Unique and rich aroma, refreshing and elegant texture.

Golden broth simmered with pickled cabbage and chilies, served with tender fish slices. Sour, spicy, refreshing, and delicious.

Fresh medium shrimp quickly blanched in boiling water to retain its original sweetness. Red shell, white meat, firm and springy texture, served with a special dipping sauce.

Chopped shrimp and fried dough sticks (ghosts and horses) stir-fried, served with crisp lettuce wraps. Rich in texture, both crispy and refreshing.

Assorted seafood stir-fried with XO sauce over high heat. The umami of the seafood perfectly blends with the spiciness of the XO sauce, full of 'wok hei'.

Large shrimp balls coated in a rich cheese and cream sauce. Rich milky flavor, smooth texture, popular with those who love rich flavors.

Tender scallops (jade belts) stir-fried with asparagus in truffle sauce. The sweetness of the scallops complements the truffle aroma.

Fresh squid strips coated and deep-fried, stir-fried with salt and pepper and green beans. Crispy outside, chewy inside, savory and flavorful.

Shrimp balls stir-fried with crisp cashews and refreshing asparagus. Rich in texture, light yet delicious.

Shrimp balls drizzled with rich sesame sauce and sprinkled with crushed nuts for added texture. Rich aroma, unique flavor.

Tender beef tenderloin strips, deep-fried and then stir-fried with green beans and salt and pepper. The beef is tender, with a savory and crispy exterior, a great dish to go with rice.

Frog leg meat, tender like chicken, deep-fried and sprinkled with seven-spice powder and salt and pepper. Spicy flavor, delicious meat.

Filet mignon cubes stir-fried with plenty of garlic slices and black pepper. The beef is tender, with a rich garlic and black pepper spiciness.

Fatty beef slices cooked in spicy broth with enoki mushrooms. Spicy and satisfying, with rich beef fat.

Crisp and chewy Matsusaka pork stir-fried with Taiwan's unique peeled chili peppers. Slightly spicy and sweet, with a unique flavor.

Two types of squid ingredients stir-fried in Kung Pao style with dried chilies and peanuts. Spicy, appetizing, and rich in texture.

Traditional Mapo Tofu with preserved egg added. The unique flavor of preserved egg perfectly combines with the spicy sauce, with a smooth texture.

Chicken balls coated in a sweet and sour plum sauce, with tomatoes. Balanced sweet and sour, cuts through richness, appetizing, loved by adults and children.

Fresh fish made into balls, drizzled with rich sesame sauce. Fish is tender, and the sesame aroma is abundant.

Fatty beef slices quickly blanched, topped with shredded ginger and scallions, drizzled with hot oil and soy sauce. Simple seasoning highlights the original flavor of the beef.

Rich golden pumpkin broth, slow-cooked with seafood and tender tofu. The broth is thick and sweet, rich in nutrients.

Soft eggplant and chewy tendon braised in XO sauce. The eggplant absorbs the sauce, and the tendon is rich in collagen, with a strong flavor.

Korean kimchi flavored claypot dish with beef slices and tofu. The spicy and sour broth is appetizing and warming.

A casserole soup simmered with scallops (dried conpoy), various dried seafood, and vegetables. The broth is sweet and fresh, with abundant ingredients.

Deluxe Seafood Casserole, flavored with XO sauce. Diverse ingredients, rich sauce flavor, an excellent choice for banquets.

A curry casserole with a South Asian flavor, enriched with coconut milk for a smooth texture. Chicken balls are tender, and the curry sauce is perfect for mixing with rice.

Classic Cantonese claypot dish, including various seafood, meat slices, and fried tofu. Rich and savory sauce.

Salted fish's unique savory flavor enhances the dish, braised with diced chicken and tender tofu. Fragrant and very appetizing.

Beef short ribs braised in a clay pot with black pepper sauce. The spiciness of the pepper perfectly blends with the richness of the beef fat, served piping hot.

Rice vermicelli absorbs the essence of satay sauce and fresh shrimp. Rich and mellow flavor, sweet and fresh shrimp.

Classic Chinese sweet and sour flavor, coating crispy outside and tender inside fish balls. The sweet and sour sauce is appetizing.

Green beans dry-fried with minced meat, preserved vegetables, etc., after being deep-fried to remove moisture. Dry, fragrant, crisp, and rich in flavor.

King oyster mushrooms, deep-fried until golden brown, sprinkled with salt and pepper. Chewy texture, savory and delicious.

Tender beef slices and shiitake mushrooms stir-fried in oyster sauce. The oyster sauce's umami coats the ingredients, a home-style delicacy.

Silky scrambled eggs with beef, enhanced with XO sauce for a slightly spicy and savory flavor. Moist and smooth texture, suitable for all ages.

Frog legs stir-fried with dried chilies, Sichuan peppercorns, and peanuts. Numbing, spicy, fresh, and fragrant, the frog leg meat is delicate.

Fatty beef slices quickly blanched in a golden broth. The broth is usually spicy and sour, with tender beef.

Chicken wing mid-sections fried until crispy, sprinkled with a generous amount of fried garlic. Rich garlic aroma, crispy skin, unique flavor.

Pork ribs deep-fried and coated in a sweet and sour sauce made with plum and tomato. Sweet and sour, cuts through richness, flavorful ribs.

Noodles stir-fried with Korean kimchi and chicken balls. The noodles are dry and slightly crispy, and the kimchi's sour and spicy flavor is appetizing.

Instant noodles stir-fried with shredded pork and XO sauce over high heat. The noodles are chewy, full of the spicy 'wok hei' from the XO sauce.

E-fu noodles absorb the rich seafood broth, with the sauce dried. The texture is soft and chewy, with a rich seafood flavor.

A creative fusion of Chinese and Western flavors. Instant noodles with a rich creamy bacon sauce. Rich milky flavor, smooth texture.

Classic Cantonese fried noodles, fried until crispy, drizzled with a thick sauce and rich toppings. Crispy outside, soft inside, rich in layers.

Stir-fried with fresh seafood and noodles. The noodles absorb the seafood broth, making them fresh and delicious.

Spicy and sour pickled cabbage broth, with silky smooth rice noodles and fatty beef slices. Rich broth, slippery rice noodles.

A classic dim sum dish that tests the mastery of heat control. Rice noodles and beef slices stir-fried over high heat with bean sprouts. Full of 'wok hei', the rice noodles are dry and not greasy, and the beef is tender.

E-fu noodles dry-braised with straw mushrooms and XO sauce. The mushroom aroma combines with the spiciness of the XO sauce, with a unique flavor.

Congee cooked with shredded scallops (dried conpoy) and baby fish. Smooth congee base, full of umami, light and nutritious.

Cantonese congee, with tender beef slices and egg. Smooth texture, tender beef.

An exotic fried rice, stir-fried with curry powder and coconut milk. The rice grains are distinct and the aroma is rich.

The most classic Hong Kong congee, with chunks of preserved egg and shredded salted pork. The congee base is smooth, savory, and palatable.

Fresh fish slices blanched in boiling congee. Tender fish slices, sweet congee base.

Cantonese fried rice, combining the savory flavor of salted fish with the tenderness of chicken. Fragrant and unique flavor.

Stir-fried with fresh shrimp and XO sauce over high heat. The fried rice is dry, with the slightly spicy seafood flavor of XO sauce.

Egg fried rice topped with rich braised sauce, including scallops, seafood, and diced meat. Moist and rich texture.

Classic Chinese fried rice with rich ingredients, including char siu, shrimp, and egg. Emphasizes distinct grains of rice and vibrant colors.

Refreshing yam paired with peaches, cooked in a sweet and sour style. Sweet, sour, and crisp, an innovative vegetarian dish.

Fried rice stir-fried with corn kernels and diced mixed vegetables. Light and sweet flavor, suitable for vegetarians or those who prefer light tastes.

Yam stir-fried with colorful mixed vegetables. Visually appealing, nutritionally balanced, and crisp.

Silky scrambled eggs with truffle sauce and assorted mushrooms. Rich truffle aroma, smooth egg flavor.

A casserole soup with enoki mushrooms and assorted vegetables. The broth is sweet and fresh, full of the natural flavor of the vegetables.

E-fu noodles braised with eggplant and mushrooms. The noodles absorb the vegetable broth, with a soft and chewy texture.

Silky tofu drizzled with a thick golden sauce. Smooth texture, delicious flavor.

Crisp water bamboo shoots stir-fried with mushroom shreds and bean sprouts. Crisp texture, refreshing and cuts through richness.

A refreshing vegetarian soup, primarily made with yam and straw mushrooms. The broth is light and has the natural sweetness of the ingredients.

Green beans stir-fried and mixed with black truffle sauce. A fusion of Chinese and Western flavors, enhancing the complexity of the green beans.

Vegetarian version of Mapo Tofu, made with vegetarian minced meat and spicy bean paste. Numbing, spicy, fresh, and fragrant, it's very appetizing.

Rich golden corn chowder, smooth and sweet. Loved by adults and children alike.

Selected shiitake and straw mushrooms, braised with seasonal vegetables. Mushrooms are plump and delicious, vegetables are crisp.

Rich soup cooked with shredded chicken and shredded scallops. Delicious broth, smooth and thick texture.

A classic home-style Cantonese soup. The fish slices are tender, and preserved egg and cilantro add a unique flavor. The soup is milky white, clearing heat and reducing fire.

Western-style creamy soup with cheese and abundant seafood. Rich milky flavor, mellow texture.

A spicy and sour thick soup with various seafood ingredients. Appetizing and invigorating, rich in texture.

Snow vegetables have a unique savory and fresh taste, cooked with tender fish slices. The broth is clear, fresh, and delicious.

Corn chowder with diced seafood. The sweet corn flavor blends with the seafood, suitable for all ages.

The sweetness of tomatoes combines with the umami of beef, with egg drops added. Nutritious and home-style delicious.

Taiwanese specialty soup with sweet and slightly spicy peeled chili peppers and chicken slices. The broth is sweet and savory, warming and comforting.

Fluffy egg white 'furong' floats in a thick soup with seafood. White in color, delicate and smooth texture.

Broccoli stir-fried with fermented bean curd. The savory fermented bean curd gives the vegetables a unique flavor.

Crisp water bamboo shoots stir-fried with shredded pork and bean sprouts. Crisp texture, full of 'wok hei'.

Sweet Chinese cabbage quickly stir-fried with XO sauce. Slightly spicy and savory, enhancing the sweetness of the cabbage.

Crisp Chinese cabbage stir-fried with chili shreds and fermented bean curd. A classic Cantonese stir-fried vegetable flavor.

Fresh spinach quickly stir-fried with plenty of minced garlic. Rich garlic aroma, tender and smooth spinach.

Tender baby spinach simply stir-fried. Delicate texture, with a light bean aroma.

Stir-fried broccoli, preserving the original flavor and crispness of the vegetables. Light and healthy.

Asparagus stir-fried with colorful mixed vegetables. A feast for both the eyes and the palate.

Blanched Chinese broccoli drizzled with oyster sauce. Chinese broccoli is slightly bitter with a sweet aftertaste, a perfect match with oyster sauce's umami.

Bacon fat and smoky flavor permeate the Chinese cabbage. Full of aroma, rich texture.

Stir-fried with bacon and Chinese cabbage. The savory bacon balances the unique taste of the Chinese cabbage.

Spinach stir-fried with salted fish and wood ear mushrooms. Salted fish enhances freshness, wood ear mushrooms add crispness.

Simply stir-fried Chinese broccoli. Crisp texture, preserving the natural flavor of the vegetables.

Deep-fried glutinous rice balls, coated in sesame seeds. The inside is filled with a rich sesame paste, crispy outside and soft inside.

Steamed cake made with red dates, chewy and dense. Rich red date sweetness, healthy and nourishing.

Crispy and layered tart crust, filled with rich milk and egg custard. The surface is lightly browned, a classic dessert.

A piping hot pineapple bun filled with a thick slice of cold butter. A delightful contrast of hot and cold, with a savory and sweet taste.

Crispy pastry with water chestnut filling inside. Crispy outside, soft inside, sweet and not greasy.

Traditional fried sesame balls, filled with smooth red bean paste. Sweet and delicious, a common Hong Kong dessert.

Steamed savory cake with preserved meat and taro chunks. Rich taro aroma, dense texture, usually pan-fried until slightly browned.

Radish cake with diced preserved meat and dried shrimp. Soft texture, crispy outside and soft inside when pan-fried, full of aroma.

Soft, open-faced steamed bun filled with savory-sweet honey-glazed char siu. One of the four heavenly kings of Hong Kong dim sum.

Beef mixed with spices and water chestnuts into balls, steamed, with bean curd skin at the bottom. Smooth and chewy texture, with a hint of aged tangerine peel aroma.

Steamed radish cake, which is softer and moister than pan-fried. You can taste the natural sweetness of the radish.

Classic Cantonese radish cake with diced preserved meat. Dense texture, suitable for pan-frying or deep-frying.

Chicken feet, deep-fried then steamed, absorbing fermented black bean sauce. Meat separates easily from the bone, tender and flavorful, rich in collagen.

Flaky pastry filled with honey-glazed char siu. Crispy and crumbly outside, rich and savory-sweet inside.

Bean curd skin wrapped with meat filling and vegetables, steamed in superior broth. The bean curd skin absorbs the broth, fresh and juicy.

Fresh squid paste patty, pan-fried until golden brown on both sides. Chewy and sweet, with chunks of squid.

Silky cheung fun skin rolled with sakura shrimp. Rich sakura shrimp aroma, unique texture.

Cheung fun rolled with honey-glazed char siu slices, drizzled with sweet soy sauce. A blend of savory and sweet, smooth texture.

A platter of three different types of fried spring rolls or fried dim sum. Crispy wrappers, varied fillings.

Crispy spring roll wrappers filled with shredded pork and leeks. Fried until golden and crispy, with a unique leek aroma.

Transparent dumpling wrappers filled with fresh shrimp and chives. Springy shrimp, flavorful chives, rich texture.

Steamed dumplings made with squid paste and diced asparagus. Refreshing and springy texture, asparagus adds crispness.

Classic siu mai topped with truffle sauce. The pork and shrimp filling is firm, and the truffle aroma enhances the quality.

Steamed glutinous rice with chicken filling wrapped in lotus leaves. The glutinous rice absorbs the aroma of the lotus leaves, soft, sticky, savory, and fragrant.

Beef tripe braised for a long time in Zhu Hou sauce. Tender and flavorful, with a rich sauce.

Noodles wrapped with glutinous rice and straw mushroom filling. Combines characteristics of steamed buns and zongzi, with a rich texture.

Healthy vegetarian steamed dumplings, with nutrient-rich red quinoa. Thin skin, ample filling, light and guilt-free.

Tendon and shiitake mushrooms braised in a special sauce. Chewy tendon rich in collagen, with a rich sauce flavor.

Classic Cantonese siu mai, topped with roe. The pork and shrimp filling is fresh and juicy.

Pork ribs steamed with Shizu (Preserved Tree Seeds). Has a sweet Shizu flavor, tender meat.

When you break open the bun, the rich salted egg yolk custard filling flows out like lava. A blend of savory and sweet, with a dense texture.

Crystal clear steamed rice noodle wrappers encasing whole fresh shrimp. Chewy skin, springy meat, a representative of Cantonese dim sum.

A combination of two types of crystal dumplings. You can taste different flavors at once, with a chewy texture.

Fried bean curd skin wrapped with shrimp filling. Crispy outside, fresh and juicy inside, better with dipping sauce.

Cabbage baked with cream sauce and seafood. The cheese topping is golden and browned, the cabbage is soft and flavorful.

Shrimp rolls deep-fried with almond flakes on the outside. Crispy almond aroma, with the sweetness of mayonnaise and the freshness of shrimp inside.

Fried with shredded taro on the outside, containing seafood filling inside. Rich taro aroma, crispy texture.

Thick shrimp paste patty, deep-fried. Chewy texture, appetizing and cuts through richness with Thai sweet chili sauce.

Giant soup dumplings soaked in clear broth, with rich filling including shredded abalone. Thin skin, fresh broth, best enjoyed with a spoon.

The most popular cheung fun flavor. You can taste whole shrimp in every bite. A perfect combination of smooth cheung fun and crispy shrimp.

Rich mango flavored pudding, often containing mango pulp. Smooth, sweet, and refreshing, perfect for cooling down.

Fresh milk panna cotta drizzled with sweet and sour raspberry sauce. Rich milk flavor, balanced sweet and sour.

A black, jelly-like dessert made from Chinese medicinal herbs, with a slight bitterness. Usually served with honey or syrup, it clears heat and reduces fire.

Nourishing and beauty-enhancing sweet soup, including snow jelly, red dates, and lotus seeds. Gentle texture, suitable for winter or when nourishment is needed.

Silky smooth tofu pudding drizzled with thick red bean paste. The soybean aroma blends with the sweetness of red beans for a delicate texture.

Rich taro sweet soup with chewy sago. Dense and sweet taro, a favorite for taro lovers.

Classic Hong Kong dessert, including mango, sago, pomelo, and coconut milk. Rich in layers of flavor, sweet, sour, and refreshing.

Rich hot sesame paste drizzled over tofu pudding. Distinct black and white, fragrant sesame aroma, smooth texture.

Finely ground hot sesame paste. Rich, smooth, warming, and healthy.

Red bean soup simmered until sandy, with Xiang lotus seeds added. Dense and sweet, a classic Chinese sweet soup.

Simple and pure tofu pudding, drizzled with syrup. Melts in your mouth, full of soybean aroma.

Coconut milk-based sweet soup with sago. Rich coconut aroma, cooling and refreshing.

Rich paste made from ground walnuts and cashews. Rich nutty aroma, smooth texture.

Iced coffee drink. Rich and invigorating.

A classic Hong Kong drink. Black tea with fresh lemon slices. Sweet and sour, it cuts through richness. Squeeze the lemon slices to release the flavor.

Honey water with fresh lemon. Sweet and moisturizing, with a fresh lemon aroma.

A blend of coffee and silk stocking milk tea. Combines the aroma of coffee and the smoothness of milk tea, with a unique flavor.

Mixed Fresh Fruit Juice. Rich in vitamins, healthy and delicious.

Fresh watermelon juice. Cooling and thirst-quenching, a top choice for summer.

A value-for-money business set menu combination, including two stir-fries, three dim sum items, and one soup. Served with white rice, soup of the day, and dessert. Suitable for business lunches or group gatherings.

A set menu suitable for more people. Choose three stir-fries and four dim sum items. Abundant and diverse, economical and practical.

The most abundant business set menu option. Four main dishes paired with five dim sum items, perfect for group gatherings.