Min Sun Bing Sut

Classic Cantonese home-style dish. Minced pork is mixed with salted egg yolks and steamed. The meat patty is tender and juicy, with the salted egg yolk adding a savory flavor. Soft and glutinous texture, perfect with rice.

Hong Kong-style scrambled egg dish. Shredded BBQ pork, chives, and eggs are stir-fried together. The eggs are tender, the BBQ pork is sweet, the chives are crisp, and it's very aromatic.

Hakka specialty. Chicken is salt-baked and then hand-shredded. The meat is savory and firm, with tender skin. Usually served with sand ginger powder or salt-baked sauce.

A light and delicious steamed dish. Silken tofu topped with fresh scallops and steamed, then drizzled with soy sauce and hot oil. Silky smooth texture, fresh and sweet scallops.

Healthy steamed dish. Dried shrimps and preserved mustard greens provide a savory flavor that permeates the sweet sponge gourd. Refreshing and juicy texture.

Traditional steamed fish dish. Grass carp belly is tender, topped with sweet and savory preserved mustard greens and steamed, removing any fishy odor and adding flavor. The fish is tender, and the preserved mustard greens are crisp.

A sweet and sour chicken dish. Chicken is deep-fried until crispy, then coated in a tangy Zhenjiang vinegar sauce. Crispy outside, tender inside, with a balanced sweet and sour flavor.

Classic steamed dish. Marinated beef slices are steamed with pickled mustard greens. The beef is tender, the pickled mustard greens are crisp and savory, and the rich sauce is perfect for mixing with rice.

Scrambled eggs with shrimp and chives. Fresh and sweet shrimp, chives, and egg mixture are quickly stir-fried. The eggs are tender, the shrimp are crisp, and the chives add aroma.

Rich braised dish. Eggplant absorbs the fat and sauce from the beef, becoming soft and flavorful. The beef is braised until tender.

Traditional Cantonese dish. Deep-fried fish belly is braised with eggplant. The fish belly is fragrant, the eggplant is soft and absorbs the sauce, and the rich sauce is perfect for rice.

Hong Kong-style rice plate. Thick-cut pork chop is pan-fried and drizzled with minced garlic soy sauce. The pork chop is tender and juicy, with a rich garlic aroma and a savory soy sauce that's perfect with rice.

Malaysian-style noodle dish. Rich coconut curry broth (laksa) served with smooth rice noodles and shredded chicken. Mildly spicy and fragrant.

A type of wet-fried rice noodles. Sliced beef is braised in a rich peanut satay sauce and served over rice noodles. Rich and flavorful.

Classic Cantonese home-style dish. Minced pork is mixed with salted egg yolks and steamed. The meat patty is tender and juicy, with the salted egg yolk adding a savory flavor. Soft and glutinous texture, perfect with rice.

Thai-style stir-fry. Deep-fried pork ribs tossed in a spicy and sour Thai sauce. Appetizingly spicy and sour, fragrant and flavorful.

Crispy fried item. Pork chop is deep-fried until golden and crispy, then stir-fried with salt and pepper, chili flakes, and minced garlic. Crispy outside, tender inside, savory with a hint of spice.

A Chinese-style preparation of German pork knuckle. The pork knuckle is braised, deboned, and cut into pieces, served with black pepper sauce. Crispy skin, tender meat, rich in collagen, with a strong black pepper flavor.

Savory steamed egg. Crab pieces are steamed with egg mixture. The essence of the crab roe permeates the egg, resulting in a smooth, fresh, and golden custard.

A variation of classic steamed egg custard. Steamed with salted eggs, century eggs, and chicken eggs. Rich in texture, savory, and tender.

Hakka specialty. Chicken is salt-baked and then hand-shredded. The meat is savory and firm, with tender skin. Usually served with sand ginger powder or salt-baked sauce.

A light and delicious steamed dish. Silken tofu topped with fresh scallops and steamed, then drizzled with soy sauce and hot oil. Silky smooth texture, fresh and sweet scallops.

Healthy steamed dish. Dried shrimps and preserved mustard greens provide a savory flavor that permeates the sweet sponge gourd. Refreshing and juicy texture.

Classic canned fish stir-fry. Canned dace with fermented black beans is stir-fried with lettuce. The dace is fragrant, the lettuce is crisp, and it has a strong wok hei.

Southeast Asian-style stir-fry. Water spinach is stir-fried with 'mala zhan' sauce, a fermented shrimp paste. Savory, slightly spicy, with a unique and strong flavor.

Seasonal vegetable dish. Pea shoots are quickly stir-fried with chicken oil and minced garlic. The chicken oil adds aroma, and the pea shoots are tender and crisp.

Steamed white rice.