Bān Jì Zhòu Miàn Měishí

Fresh seasonal vegetables quickly stir-fried over high heat. Crisp texture, retaining the original flavor of the vegetables. Suitable as a side dish to balance the greasiness of meat dishes.

Seasonal vegetables simmered in sweet fish broth. The vegetables absorb the essence of the fish broth, making them delicious and light. Served with broth, the texture is moist and smooth.

Assorted mixed vegetables quickly stir-fried with plenty of minced garlic. Rich garlic aroma, abundant variety of vegetables. Diverse textures, a healthy home-style dish.

Salted fish and minced pork simmered with vegetables. The unique savory aroma of salted fish enhances the flavor of the vegetables. Suitable for diners who prefer strong-flavored vegetable dishes.

Bean sprouts stir-fried with shredded pork, shredded carrots, and other ingredients. Crisp texture, intense 'wok hei'. A classic Cantonese stir-fry.

Salted egg (gold) and preserved egg (silver) simmered with vegetables in broth. The broth is rich and the egg flavor is abundant. The vegetables absorb the broth, giving a unique flavor.

Crispy goose intestines quickly stir-fried with preserved vegetables, which are sour and slightly spicy. Crispy and springy texture, appetizing and flavorful. A delicacy to pair with drinks and rice.

Goose intestines quickly stir-fried with special soy sauce. The goose intestines are crisp, full of soy sauce caramelization and sweetness. Classic Cantonese dai pai dong flavor.

Steamed chicken covered with a generous amount of minced ginger and scallions. The chicken is tender, and the ginger-scallion oil aroma is rich. A traditional famous Cantonese dish, full of fresh flavor.

Steamed chicken covered with minced ginger and scallions. Generous portion, suitable for sharing. The chicken remains tender, and the scallion oil aroma is pervasive.

Crispy fried fish pieces with sweet and sour sauce and pineapple. Crispy exterior, tender fish, appetizingly sweet and sour. A classic dish similar to sweet and sour.

Soft, tender eggplant braised with fatty fish belly. The sauce is rich, and the fish oil seeps into the eggplant. Rich texture, very good with rice.

Hand-pounded dace fish balls and tofu simmered in superior broth in a claypot. The dace fish balls are springy and sweet, and the tofu is tender. The broth is delicious and piping hot.

Eggplant braised with salted fish flakes and minced pork. Richly savory and slightly spicy, very appetizing. The eggplant is tender and flavorful, a famous dish to accompany rice.

Pork belly and preserved mustard greens are steamed for a long time until tender. Rich but not greasy, the preserved mustard greens absorb the pork's oil. The flavor is moderately sweet and savory, melting in your mouth.

Beef brisket simmered in rich curry sauce. The beef brisket is tender and flavorful, with a slightly spicy aroma. Usually served with potatoes for a richer texture.

Fatty beef slices and vermicelli cooked in a satay sauce broth. Rich satay flavor with the aroma of peanuts and spices. The vermicelli absorbs the broth, making it very flavorful.

Beef ribs stir-fried with black pepper sauce. The beef ribs are tender, and the black pepper is spicy and stimulating. Rich aroma, savory taste.

Crispy fried dough. Crispy on the outside, fluffy on the inside. Traditionally eaten with congee to add texture.

Traditional zongzi made of glutinous rice wrapped with mung beans and cured pork. Fragrant with five-spice powder. Soft, sticky, savory, and filling.

Grass carp skin quickly blanched in hot water. Extremely crisp and springy texture. Usually mixed with ginger, scallions, soy sauce, and sesame oil.

Deep-fried hand-pounded dace fish balls. Golden and crispy on the outside, springy and flavorful on the inside. Usually dipped in 'clam sauce' for a unique taste.

Marinated fried chicken wings. Crispy skin, juicy meat. A popular savory snack.

Simply blanched fresh squid slices. Retains the squid's fresh sweetness and crisp texture. Served with soy sauce, it's fresh and not greasy.

Classic Cantonese congee with abundant ingredients including squid, shredded pork, peanuts, etc. Smooth texture, delicious taste. Originating from small boats on the Liwan River in the past.

Congee with pork offal (e.g., liver, intestines). Symbolizes academic success. The congee base is smooth, and the offal is cleaned thoroughly without any unpleasant odor.

Congee with minced beef. The beef is tender, and the congee base has a meaty aroma. A simple and delicious breakfast option.

Freshly sliced grass carp in congee. The fish slices are fresh, sweet, tender, and smooth. The congee base is light and fresh. Be careful of fish bones.

Congee with sliced lean pork. Light and healthy flavor, the meat is not tough. Suitable for diners who prefer light flavors.

Congee with pork meatballs. The meatballs are springy and juicy, contrasting with the smooth congee base. Rich texture.

Congee with coagulated pig's blood (pig red). The pig's blood has a tender texture, similar to tofu. The congee base is usually sprinkled with pepper for flavor.

The most classic combination in Cantonese congee. The unique aroma of preserved egg perfectly blends with salted lean pork. The congee base is rich and flavorful, with a complex texture.

Congee made with the fatty part of the fish belly. The fish belly is rich in oil, with a smooth and tender texture. The congee base is incredibly fresh and sweet.

Congee with bone-in chicken pieces. The chicken remains tender, and the chicken oil seeps into the congee, creating a fragrant aroma. Be mindful of small bones.

Chrysanthemum tea with honey and fresh lemon slices. Sweet and nourishing, with floral notes and a hint of lemon tartness. Quenches thirst and is refreshing.

Classic Hong Kong milk tea, brewed with black tea and evaporated milk. Silky smooth and rich texture, fragrant tea aroma. A signature drink of tea restaurants.

Hong Kong style coffee, rich in flavor, usually with evaporated milk and sugar. Smooth and mellow, refreshing and invigorating. A signature drink of tea restaurants.

Coca-Cola with fresh lemon slices. Hot version is often used to soothe cold symptoms (煲檸樂), while the cold version is refreshing and thirst-quenching.

Classic Hong Kong noodle dish, with plump wontons filled with shrimp and other ingredients, served with springy alkaline noodles. The broth is simmered with dried flounder, rich in flavor.

Similar to wonton noodles, but the dumplings are larger, and the filling usually includes shrimp, wood ear mushrooms, bamboo shoots, etc. Rich and full texture.

Dumplings with chives and pork filling served with noodles. The chives have a unique and strong aroma. Served with hot noodle soup, it's full of flavor.

Fresh fish slices with noodle soup. The fish slices are tender, and the soup base is light. A healthy and light option.

Braised beef brisket chunks with noodle soup. The brisket gravy blends into the soup, creating a rich and mellow flavor. A top choice for meat lovers.

White and crisp squid balls with noodle soup. The squid balls contain squid particles, offering a springy and delicious texture. The soup is clear and flavorful.

Hong Kong style Zha Jiang Mian (noodles with soybean paste sauce), with shredded pork mixed with a sweet and spicy red sauce, poured over noodles. Usually served with a bowl of clear soup. The taste is sweet, sour, and slightly spicy, very appetizing.

Beef slices and black bean sauce (fermented black beans and green peppers) stir-fried with hor fun over high heat. The hor fun absorbs the black bean sauce and beef flavor, with intense 'wok hei'. A classic Cantonese stir-fried noodle dish.

Pork slices and ho fun stir-fried in satay sauce broth. Rich satay flavor with peanut and spice aroma. The ho fun is moist and flavorful.

Rice noodles stir-fried with curry powder, shrimp, and char siu shreds. Golden in color, with a slightly spicy curry aroma. The texture is dry and springy.

A classic Cantonese dish that tests a chef's skill. The beef is tender, the hor fun is dry and not greasy, with even color. Full of soy sauce caramelization ('wok hei').

Sweet and sour stir-fried rice noodles, usually with tomato sauce. Rich in ingredients. The taste is appetizingly sweet and sour, with rice noodles of moderate softness.

The most famous Chinese fried rice. Contains diced char siu, shrimp, egg, and scallions. Each grain of rice is distinct, golden and fragrant, with abundant ingredients.

Salted fish and diced chicken fried rice. The savory flavor of the salted fish enhances the freshness of the chicken and rice. Unique and rich aroma.

Hong Kong style Western-influenced fried rice with ketchup and sausage bits. Red and bright in color, sweet and sour taste. Very popular with children.

Bitter melon (liang gua) stir-fried with beef slices and served over white rice. The slight bitterness of the bitter melon complements the freshness of the beef. Seasoned with black bean sauce, very good with rice.

The famous 'Romance of Men'. Braised pork belly (fire pork) with tofu. The sauce is rich and full of pork aroma, extremely satisfying when poured over rice.