Xiānggǎng cháshuǐ tàn yánjí diàn

Classic Hong Kong siu mai, filling includes pork and shrimp, topped with a shrimp. Firm and springy texture, rich in umami. Ready to eat after steaming.

Dumplings with thin and tender wrappers and full filling, containing various vegetables and meat. Delicate shape, rich and juicy texture.

Chicken feet deep-fried and then braised, absorbing the rich sauce. Skin and bones separate, rich in collagen, salty and slightly spicy.

Glutinous rice balls coated with sesame seeds, filled with sweet red bean paste. Deep-fried until golden, crispy outside and soft inside, with a rich aroma.

Pork ribs marinated with fermented bean curd and garlic. Tender and juicy meat, with a rich garlic and fermented bean curd aroma.

Steamed sticky rice with chicken, mushrooms, and other fillings wrapped in lotus leaves. The rice absorbs the fresh aroma of the lotus leaf and the umami of the fillings, soft and delicious.

Soft steamed bun filled with a mixture of salted egg yolk and butter. When torn open, the golden filling flows out like lava, a mix of salty and sweet.

Deep-fried crispy balls with a rich lava filling. Hot and crispy outside, molten filling inside, with distinct layers of texture.

Classic Hong Kong dim sum, soft, cracked outer layer filled with moderately sweet and savory honey-glazed char siu. Rich aroma, smooth texture.

Deep-fried bean curd skin rolls filled with fresh shrimp and vegetables. Crispy bean curd skin, delicious and refreshing filling, usually served with Worcestershire sauce.

Crispy thin rolls filled with rich shredded vegetables and meat. Crispy texture, suitable for dipping in vinegar or soy sauce.

Crystal clear dumpling wrappers revealing pink shrimp. Springy texture, full of umami, a popular choice for dim sum.

Steamed rice topped with diced Hong Kong preserved sausage and liver sausage. The fat seeps into the rice, creating a rich aroma and unique flavor.

Steamed pork ribs with sweet and sour plum sauce, tender meat, appetizing and pairs well with rice.

Steamed rice with two classic toppings: chicken feet and black bean sauce pork ribs. Rich in flavor and sauce.

Tender chicken and crisp black fungus steamed together. Chicken essence infused into the rice, light and delicious.

Steamed rice with diced preserved sausage, shiitake mushrooms, and chicken. Rich ingredients, layered aroma.

Hong Kong street food style, including fish balls, pork skin, squid, and other ingredients, served with rich curry sauce.

A common breakfast or light meal in Hong Kong-style tea restaurants. Clear broth macaroni with fried egg and ham or char siu. Simple and warm.

Noodles with preserved vegetables and shredded roast duck topping. Broth has the savory freshness of preserved vegetables and the aroma of roast duck.

Rich satay beef broth with macaroni. Rich flavor, with the aroma of peanuts and spices.

Pan-fried pork chop with a sunny-side-up egg served with noodles. Pork chop is tender, and the runny yolk mixes with the noodles for added flavor.

Classic Hong Kong wonton noodles, with whole shrimp in the wontons. Noodles are usually alkaline noodles, with a crisp texture.

Dry tossed noodles seasoned with rich XO sauce and shrimp roe powder, served with springy shrimp balls. Full of umami.

Stewed curry beef brisket served with noodle soup. Curry is rich and slightly spicy, beef brisket melts in your mouth.

Pork trotters braised in fermented bean curd sauce, with chewy skin and tender meat, rich in collagen. Served with noodles.

Classic tea restaurant fare. Luncheon meat slices with fried egg and instant noodles (Doll noodles). Simple yet satisfying.

Pan-fried pork chop with a fried egg served with instant noodles. Pork chop is marinated and flavorful, Doll noodles are chewy.

Instant noodle soup with rich satay broth, served with tender beef slices. Rich and spicy flavor.

Steamed dumplings with rich and juicy filling, with beautifully pleated wrappers.

Steamed pork ribs with rich fermented bean curd and garlic, tender and juicy meat, with a rich garlic and fermented bean curd aroma.

Tender steamed chicken feet, braised until soft and flavorful, absorbing the rich sauce, rich in collagen.

Pan-fried radish cake with a golden crispy surface, soft inside, with shredded radish and preserved meat aroma.

Steamed radish cake, with a smooth texture, allowing you to taste the original sweetness of the radish.

Pan-fried rice noodle rolls wrapped with shrimp, slightly charred and fragrant on the outside, served with sweet bean sauce or peanut sauce.

Crispy fried spring rolls with a savory filling.

Sweet and soft red bean sesame balls, crispy outside and soft inside dessert.

Soft steamed buns filled with honey-glazed char siu.

Sticky rice wrapped in lotus leaf, with a fresh lotus leaf aroma.

Mochi-like chewy and soft outer layer, slightly crispy after frying. Filled with savory minced pork, unique sweet and savory taste.

Flaky pastry layers filled with honey-glazed char siu, baked until golden brown, with a crispy and fluffy texture.

Freshly steamed shrimp dumplings, thin skin and beautiful filling, sweet shrimp. Popular choice for dim sum.

Siu mai topped with shrimp roe, with a firm meat filling.

Steamed buns with molten salted egg yolk custard filling.

Deep-fried lava buns, crispy outside and soft inside, with molten filling.

Crispy and delicious fried bean curd skin wrapped with fresh shrimp.

Fried shrimp rolls coated with almond slices, unique aroma, rich texture.

A platter of various Hong Kong street snacks stewed in curry sauce, satisfying multiple textures at once.

A popular Hong Kong street snack resembling shark fin soup. Made with vermicelli, wood ear fungus, shredded meat, etc., in a thick soup. Smooth texture, often served with red vinegar.

Cantonese slow-cooked soup, changed daily according to seasonal ingredients. Long simmering time, rich and nourishing broth.

Clear soup with fresh shrimp wontons, fresh and delicious.

Toasted Bread (Duo Si). Choice of condensed milk butter (Nai Jeung), fresh butter (Sun Yau), or regular butter flavor. Crispy and simple.

Pineapple Bun with Ice Butter. Hot pineapple bun sandwiched with cold thick butter, a mix of hot and cold, salty and sweet.

Crispy toasted baguette, spread with butter and condensed milk. Crunchy texture, sweet flavor.

Macau specialty snack, bread sandwich with pan-fried pork chop. Tender meat, generous portion.

Sandwich with ham and fried egg, soft white bread with crusts removed.

Sandwich with ham and cheese slices.

Sandwich with thick-cut luncheon meat and fried egg, salty and delicious.

Toast coated in egg batter and deep-fried, usually filled with peanut butter, drizzled with syrup or condensed milk, and topped with a pat of butter. An indulgent but delicious dessert.

An upgraded version of French toast, possibly served with ice cream or more toppings.

Multi-layered sandwich with chicken, bacon, egg, lettuce, and tomato. Rich fillings.

A signature Hong Kong drink, a blend of milk tea and coffee. Combines the aroma of tea with the richness of coffee.

Silk Stocking Milk Tea, brewed with Black & White evaporated milk and strong tea, smooth and rich texture.

Hong Kong tea restaurant coffee, with a stronger flavor.

Black tea with fresh lemon slices. Usually requires stirring the lemon with a spoon before drinking to release the aroma.

Syrup with lemon slices, refreshing and thirst-quenching.

Lemon honey water, soothes the throat, with a balanced sweet and sour taste.

Hot Lemon Coke or Iced Lemon Coke. Coke with lemon, hot version usually includes ginger, suitable for colds.

Ovaltine malted milk drink, sweet and rich.

Ovaltine malted milk drink, with a unique and mild flavor.

Hot tea brewed with Korean citron jam, with citron pulp, fragrant and sweet.

Salted Lemon 7 Up. 7 Up with preserved salted lemon, the salty and sweet fizzy taste is particularly refreshing.

Blackcurrant juice with mixed fruits (canned), sweet and sour, refreshing.

Red bean and milk at the bottom, topped with a scoop of vanilla ice cream. Classic Hong Kong nostalgic dessert.

Local Taiwanese beer, refreshing and smooth.

Rich taro and red bean broth, with chewy sago, sweet but not greasy.

Rich mango flavored pudding, usually served with evaporated milk, smooth texture.

A black jelly-like dessert made from medicinal herbs, with a slightly bitter taste, known for its heat-clearing properties. Usually served with syrup or honey.

Finely ground black sesame hot sweet soup, rich aroma, thick texture.

Milk pudding topped with sesame sauce.

Dessert of milk pudding topped with strawberry sauce or fresh strawberries.

Milk pudding dessert topped with mango sauce or fresh mango pulp, rich in fruit flavor.

Classic Hong Kong dessert, including mango, pomelo pulp, sago, and coconut milk. Rich in texture, sweet and sour, and refreshing.

A unique chilled dessert combining Japanese matcha and red bean with a Southeast Asian coconut milk flavor.

Classic Cantonese congee flavor. Smooth congee base, with chunks of preserved egg and shredded lean pork, salty and warming.

Congee simmered with tender chicken pieces, light and sweet flavor.

Congee with marinated beef slices, tender beef.

Congee with seafood ingredients such as shrimp and squid, full of umami.

Deep-fried radish cake cubes stir-fried with XO sauce, bean sprouts, etc. Slightly spicy and crispy, a popular Hong Kong stir-fry.

Salted Egg Bitter Melon. The sandy texture of salted egg yolk coats the bitter melon slices, salty and with a lingering sweetness.

Cantonese Gai Lan stir-fried with Hong Kong preserved sausage and liver sausage. The oil from the preserved meats seeps into the vegetables.

Stir-fried broccoli with fish slices, refreshing flavor.

Deep-fried fish fillet stir-fried with plenty of fried garlic and chili. Rich garlic aroma, spicy and crispy, typical typhoon shelter flavor.

Deep-fried pork ribs coated in a sweet and sour orange sauce. Appetizing and not greasy.

Deep-fried pork ribs tossed with salt and pepper powder, chili, and garlic. Salty and savory, good with drinks.

Tender beef slices stir-fried with oyster sauce, tender meat.

Large shrimp balls stir-fried with semi-cooked scrambled eggs, tender and smooth texture.

Deep-fried shrimp balls coated with rich salted egg yolk sauce, crispy outside and springy inside, salty and tempting.

Stir-fried beef slices with green peppers (tiger peppers) that are blistered from stir-frying, slightly spicy and appetizing.

High-end banquet dish, including abalone, large shiitake mushrooms, and seasonal vegetables, topped with a rich oyster sauce gravy.

Congee with salted fish, diced chicken, and tender tofu. A dish that pairs exceptionally well with rice.

Beef slices simmered after stir-frying with plenty of ginger slices and scallion sections. Intense aroma.

Congee simmered with chicken pieces, ginger, and scallions. Chicken is tender, full of wok hei.

Vermicelli noodles absorbing the umami of shrimp and broth, simmered until dry and flavorful.

Stir-fried Fukien lettuce (Daluomei) with fermented bean curd and chili shreds. The salty aroma of fermented bean curd enhances the flavor of the vegetables.

Stir-fried water spinach with minced garlic, crisp and tender texture.

Stir-fried Choy Sum, simple and home-style.

Stir-fried broccoli, healthy and light.

Blanched Gai Lan drizzled with oyster sauce, retaining the original flavor and crispness of the vegetables.

Fried rice with diced mixed vegetables, each grain distinct.

Arhat vegetables (various vegetarian ingredients like mushrooms, wood ear fungus, gluten, etc.) in a thickened sauce poured over white rice.

Arhat vegetables stir-fried with crispy Cantonese noodles or egg noodles.

Arhat Vegetable Stir-fried Wide Ho Fun

Stir-fried Yi noodles (a type of fried egg noodle) with shredded mushrooms, soft and absorbent.

Vegetarian version of salted egg bitter melon.

Stir-fried mixed seasonal vegetables.

Fried tofu braised with Arhat vegetables.

Fried egg tofu cubes, braised, firm outside and tender inside.

The most classic Cantonese fried rice, usually with diced char siu, shrimp, egg, and scallions. Refreshing and not greasy.

Fried rice stir-fried with minced beef and shredded lettuce over high heat, full of wok hei.

Fried rice with diced preserved sausage and liver sausage, rich in sweet and savory aroma.

The unique salty aroma of salted fish combined with the tenderness of diced chicken, a unique flavor.

A type of wet-fried rice. Egg fried rice topped with a thick sauce containing seafood, diced meat, and mushrooms.

Stir-fried seafood and rice with premium XO sauce, slightly spicy and fragrant.

Beef slices simmered in satay sauce, served over white rice. Rich flavor.

Beef slices stir-fried with green peppers in black bean sauce, served over white rice. A classic Hong Kong plate rice dish.

Black Bean Sauce Pork Ribs served over white rice.

Scrambled eggs with beef served over white rice, eggs are semi-cooked and tender.

Scrambled eggs with char siu slices served over white rice.

Scrambled eggs and large shrimp balls, fresh and smooth texture.

Fried fish pieces with thickened vegetables, served over rice.

Fried fish pieces in a sweet and sour sauce made from fresh tomatoes, served over white rice.

Deep-fried pork chop served with Hong Kong-style curry sauce and white rice.

Stewed curry beef brisket served over white rice.

Legendary Char Siu Rice. Thick-cut honey-glazed char siu with a semi-fried egg with crispy edges, drizzled with sweet soy sauce. Simple yet extremely delicious.

Double Combination Rice. Enjoy pan-fried pork chop, luncheon meat, and fried egg at once, satisfying meat lovers.

Instant noodles (Doll noodles) stir-fried with seafood and XO sauce over high heat. Noodles are chewy and flavorful.

Satay beef stir-fried with instant noodles, dry, fragrant, and rich.

Pork chop pieces stir-fried dry with instant noodles, full of soy sauce aroma.

A classic Cantonese dish that tests the wok skills. Beef slices, bean sprouts, yellow chives, and Ho Fun stir-fried over high heat. Ho Fun is evenly colored, dry, and not greasy.

Wet-fried Ho Fun. Vegetables and beef in a thickened sauce poured over Ho Fun.

Black Bean Sauce Pork Ribs gravy poured over Ho Fun.

Rice noodles stir-fried with curry powder, usually with char siu, shrimp, and egg shreds. Golden color, with a hint of curry spiciness.

Malaysian-style stir-fried kway teow. Rich flavor, dark color, usually stir-fried with chili sauce.

Crispy Cantonese noodles topped with a thickened sauce of bean sprouts (ends removed) and shredded pork. Noodles are semi-crisp and soft.

Crispy Cantonese noodles topped with a thickened sauce of beef and black bean sauce.

Thin noodles and beef dry-fried with premium soy sauce (Soy Sauce King), emphasizing the caramelized soy sauce aroma.

Crispy Cantonese noodles topped with a thickened sauce of seasonal vegetables and seafood.

Crispy Cantonese noodles topped with a thickened sauce of shrimp balls and black bean sauce.

Yi noodles (egg noodles) braised with seafood ingredients and sauce. Noodles absorb the umami, soft texture.