Xi Ji Pai Yun Tun

Crisp and springy white fish balls served with sliced fish cake, offering a rich texture. The broth is clear, sweet, and savory, a classic Hong Kong noodle pairing.

Large, thin-skinned wontons filled with fresh shrimp and pork, bursting with flavor. Served with smooth noodles and hot broth, the aroma is enticing.

Beef brisket slow-cooked with Chu Hou sauce and spices, resulting in tender and flavorful meat. The broth is rich and full of beef aroma.

Braised honeycomb tripe, with a crisp and chewy texture. It absorbs the essence of the braising liquid, resulting in a rich and fragrant flavor.

Snow-white and springy squid balls with the unique sweet flavor of squid. Firm texture, very delicious with clear broth.

Springy and chewy beef balls with a rich beef flavor. Juicy and crisp when bitten, a popular noodle topping.

Meatballs made from pork, with a firm texture. Delicious and simple, yet classic.

Specialty dumplings with wrappers made from fish paste instead of flour, offering a unique chewy texture. The filling typically includes pork, providing a double dose of freshness.

Fish slice head is made from fried fish strips, with a golden and fragrant exterior. It has more chewiness than regular fish slices and a richer fish flavor.

Cantonese-style dumplings shaped like ingots, with a full filling, usually containing pork, shrimp, and wood ear mushrooms. Rich and crisp texture.

Dumplings filled with a generous amount of fresh chives and pork. The chives are intensely fragrant, and the dumplings are juicy when bitten.

Meatballs made from dacefish, usually enhanced with preserved tangerine peel or cilantro. Unique and rich fish flavor.

Pig's trotters are slow-cooked in fermented bean curd sauce, giving them a rich red color. The skin is crisp, the meat is tender and gelatinous, with a strong fermented bean curd aroma.

The broth is sour and spicy, appetizing, usually served with shredded bamboo shoots, wood ear mushrooms, and other ingredients. The taste is stimulating and very refreshing.

Hong Kong-style fried sauce noodles, with shredded meat simmered in a slightly spicy and sweet bright red sauce, poured over noodles. Mix well before eating for a rich and savory taste.

Fresh beef slices with ginger and scallions, blanched in hot broth. The beef is tender, and the ginger and scallions remove gaminess and enhance flavor.

Freshly sliced pork liver, with a crisp yet tender texture, not tough or dry. Ginger and scallion effectively remove the gamey odor of offal.

Noodles with various pork offal (such as intestines, tripe, etc.). Cleanly prepared with diverse textures, even more fragrant with ginger and scallions.

Freshly sliced fish, with tender and snow-white meat. Ginger and scallion bring out the sweetness of the fish, and the broth is clear and fresh.

Selected fish belly, which is fattier, resulting in a smooth and rich texture. Ginger and scallion neutralize the greasiness and remove any fishy taste.

A combination of three beef parts (usually brisket, tendon, and tripe). Rich in texture, satisfying for meat lovers.

A refreshing combination of crisp jellyfish and tender hand-shredded chicken. Distinct layers of texture, suitable for those who prefer light flavors.

Includes fish balls, fish skin dumplings, and chive dumplings - three popular toppings. Experience multiple textures and flavors at once.

Includes four classic toppings: fish balls, fish skin dumplings, chive dumplings, and pork balls. A generous selection for greedy diners.

Dry tossed noodles sprinkled with savory dried shrimp roe, served with crisp shrimp balls. Each bite of noodles is coated with flavorful shrimp roe, offering a unique taste.

A luxurious mixed noodles dish featuring eight different toppings. Generous portion size, allowing you to enjoy the essence of the restaurant's offerings at once.