Yi Zhōu Miàn (Yǔ Qíng Huì Diàn)

Crispy and tender fish fillet served with Shanghai vegetable rice mixed with diced vegetables. The fish has a unique smoky aroma and is tender. · Vegetable rice with a light savory aroma, fish is crispy outside and soft inside. · Enjoy with the complimentary minced pork and green beans for a better flavor.

Marinated and deep-fried pork ribs, served with Shanghai vegetable rice. Ribs are tender and flavorful. · Savory and crispy, rich in juices. · Enjoy as a main course, paired with hot tea to cut through richness.

Pork ribs braised with Zhenjiang vinegar and soy sauce, served with vegetable rice. Bright red color, balanced sweet and sour taste. · Tender meat, rich sauce, sweet and sour, appetizing. · Mix the rich sauce into the vegetable rice before eating.

Cantonese 'sheng gun' congee with minced beef and chopped 'youtiao' (fried dough stick). 'Guai ma' is a homophone for 'ghost' and 'water chestnut' or 'youtiao'. · Smooth congee base, tender beef, crispy fried dough sticks add texture. · Eat while hot, stir well to let the fried dough sticks absorb the congee water.

Traditional congee from Guangzhou, with rich toppings including seafood and meat. The congee base is simmered for a long time. · Rich and diverse in flavor, sweet and delicious, with different toppings in every bite. · A classic choice for Cantonese breakfast or lunch.

Congee made with hand-beaten pork meatballs. The meatballs are hand-pounded and particularly springy. · Meatballs are springy and chewy, congee base is sweet. · Suitable for diners who enjoy the texture of meat.

Congee with fresh pork liver as the main ingredient. Liver is cooked just right to maintain tenderness. · Pork liver is tender and fragrant, the congee base is infused with the savory flavor of the liver. · Eat while hot, dipping in soy sauce makes the pork liver even more delicious.

A luxurious congee made with dried scallops and grouper slices. Intense seafood flavor. · Extremely sweet and tender fish, with the savory flavor of dried scallops. · A light and elegant congee.

Traditional Cantonese offal congee, including pork intestines, liver, stomach, and meatballs. Symbolizes high achievement in exams. · Various offal provide different textures - crisp, tender, and soft; the congee base is delicious. · The top choice for offal lovers.

Fresh fish slices are cooked in boiling white congee. The tenderness of the fish is preserved. · Tender and smooth fish, light and sweet congee base. · Add shredded ginger and scallions when eating to remove fishiness and enhance freshness.

One of the most classic congees in Guangdong, mixed with chunks of preserved egg and slivers of salted lean pork. · Moderately savory, the unique flavor of preserved egg perfectly combines with the smooth white congee. · Comfort food for the masses, suitable for any time.

Classic Hong Kong noodle dish with plump shrimp wontons in soup. Usually uses alkaline noodles. · Wontons have thin skin and good filling, shrimp is crisp; noodles are springy and chewy. · First, take a sip of the soup, then eat the noodles and wontons.

Teochew-style white fish balls with Shahe fen (flat wide rice noodles). The soup base is usually clear and delicious. · Fish balls are white, crisp, and springy; rice noodles are smooth. · Add chili oil or fish sauce for flavor.

Noodles in soup made with premium beef brisket. Beef brisket is cut into pieces, tender and soft. · Rich and meaty soup base, beef brisket melts in your mouth. · A classic choice for beef noodle lovers.

Double topping: squid balls and fried fish slices (fried edges of fish balls). Served with thick egg noodles. · Squid balls are chewy and springy, fish slices are fragrant, thick noodles hold soup well. · A rich and satisfying double enjoyment.

Hong Kong-style 'zha jiang' lo mein, not the sweet bean paste of Beijing, but a slightly spicy and sweet shredded meat sauce. · Sweet and sour, slightly spicy 'zha jiang' is very appetizing and excellent with noodles. · Mix the sauce thoroughly with the dry noodles before eating, usually served with a bowl of clear soup.

Noodles with three popular toppings (usually squid balls, fish balls, wontons, etc.) and seaweed. · Satisfies multiple flavor desires at once, the soup base has the umami of seaweed. · Rich toppings, generous portion.

Braised Beef Brisket Dry Noodles, rich sauce. · Tender and flavorful beef brisket, every strand of noodle is coated with sauce. · Served with clear soup, you can drink soup while eating noodles.

Classic Cantonese claypot rice, with rice cooked in a clay pot, topped with preserved sausage and silky chicken. · Tender chicken, savory preserved sausage permeates the rice, with crispy rice crust at the bottom. · Drizzle with special sweet soy sauce, cover and steam for a while, then mix well before eating.

A fusion of Japanese flavor and Hong Kong cooking, served with teriyaki eel and silky chicken. · Fatty and tender eel, tender chicken, contrasting with the caramelized rice. · Unique flavor, rich layers of texture.

A common combination in Cantonese dim sum, steamed chicken feet and pork ribs with black bean sauce. · Chicken feet are rich in collagen, pork ribs are flavorful, and the black bean sauce is rich. · A choice for those who love gnawing bones and rich flavors.

Innovative claypot rice with Korean kimchi, cheese, and chicken. · Sour and spicy kimchi is appetizing, semi-melted cheese adds a rich milky flavor and a stringy effect. · A unique fusion of Chinese, Western, and Korean elements.

Steamed rice noodle rolls without filling, drizzled with mixed sauces (usually sweet sauce, sesame sauce, soy sauce). · Smooth and tender texture, full of rice aroma, flavorful sauce. · A common street snack in Hong Kong.

Steamed rice noodle rolls wrapped with minced beef and scallions. · Thin rice noodle rolls, tender and juicy beef filling. · Drizzle with soy sauce and eat, simple and delicious.

Thin egg noodles quickly stir-fried in high heat with premium soy sauce, usually with bean sprouts and yellow chives. · Full of 'wok hei', noodles are dry and springy, moderately savory and sweet. · A popular choice for breakfast or afternoon tea.

Sliced steamed radish cake pan-fried until golden brown. Contains shredded radish and diced preserved meat. · Crispy outside and soft inside, full of the sweetness of radish and the savory aroma of preserved meat. · Even more delicious dipped in chili oil or fish sauce.

Blanched lettuce drizzled with the rich gravy from braised beef brisket. · Crispy lettuce, soaked in the essence of meat juices. · As a side dish to increase fiber intake.

Water spinach (tong choy) stir-fried or mixed with fermented bean curd sauce. · Tong choy is crisp and tender, fermented bean curd has a unique fermented savory aroma. · A richly flavored vegetable dish.

The entire cup of Hong Kong-style milk tea is chilled in an ice pile, rather than adding ice directly to the cup, to maintain its original flavor without dilution. · Rich tea flavor, smooth milkiness, refreshingly cold. · A signature drink of Hong Kong-style tea restaurants.