Zui Qiong Lou Xiao Chu Cha Can Ting

Seasoned pork mince is hand-beaten until springy, then steamed. The meat is tender and juicy, with a springy texture. A classic Cantonese home-style dish that is very good with rice.

Steamed chicken with dried shiitake mushrooms and wood ear mushrooms. The chicken absorbs the umami of the shiitake mushrooms, and the sauce is sweet and savory. A traditional Cantonese steamed dish with a light yet rich flavor.

Chicken is marinated with fermented bean curd (red tofu curd) and then deep-fried. The chicken skin is crispy, and the chicken has a unique savory fermented bean curd flavor. Rich flavor, suitable with drinks or rice.

Sweet and Sour Chicken Balls. Deep-fried chicken balls coated in a sweet and sour sauce, usually with pineapple, green peppers, and onions. Appetizingly sweet and sour, crispy outside and tender inside.

Fresh and crisp celery stir-fried with tender chicken fillet strips. Light and refreshing flavor, rich texture. A healthy home-style stir-fry.

Chicken steamed with golden needles (daylily) and wood ear mushrooms. The wood ear mushrooms are crisp, and the golden needles have a unique aroma. The overall flavor is savory and nutritious.

Cleaned pork large intestine is braised and then deep-fried. The skin is golden and crispy, while the inside is soft and chewy. Usually served with sweet and sour sauce to cut through the richness.

Fried fish pieces drizzled with sweet creamed corn sauce. The fish is crispy outside and tender inside, and the sauce has a sweet corn and creamy flavor. A popular Hong Kong dish for adults and children.

Fried fish pieces coated with a special orange sauce. Distinct citrus aroma and sweet-sour taste, refreshing and not greasy.

Grass carp slices are steamed with sweet preserved mustard greens. The sweet and savory flavor of the preserved mustard greens penetrates the fish, removing any fishiness and enhancing the flavor. A traditional rustic dish.

Fried grass carp drizzled with five-vegetable relish sauce (a sweet and sour sauce with shredded pickled vegetables). Deliciously sweet and sour, colorful, and uniquely flavored.

Large prawns are coated with salted egg yolk paste and stir-fried. The salted egg yolk is sandy and rich in savory flavor, evenly coating the prawn shells. Crispy and savory, leaving a lasting impression.

Large prawns are pan-fried with Maggi seasoning sauce. The prawn shells are pan-fried until crispy, and the savory soy sauce flavor permeates the prawn meat. Savory and delicious.

Similar to sweet and sour pork, but with large prawns. Deep-fried prawn balls coated in a sweet and sour sauce. Springy texture, balanced sweet and sour taste.

Boneless duck meat is topped with a thick layer of taro paste, then deep-fried until the surface has a honeycomb-like crispness. Crispy exterior, smooth taro filling inside, and savory duck meat. A complex traditional Cantonese dish.

Prawns stir-fried with celery and cashews (or walnuts). Prawns are fresh and crisp, nuts are crunchy, and celery is sweet. A light stir-fry with rich texture.

Fresh squid and prawns stir-fried with broccoli. The freshness of the seafood combined with the sweetness of the vegetables. Light and healthy.

Tender scrambled eggs enveloping crisp prawns. The eggs are cooked to perfection, maintaining a semi-solid, smooth state. A simple yet delicious classic dish.

The restaurant's signature stir-fry. Usually includes ingredients like chives, dried shrimp, squid, and cashews, stir-fried over high heat. Full of wok hei, savory and delicious, perfect with drinks.

Squid is scored, coated in flour, deep-fried, and then stir-fried with minced garlic, chili, and salt and pepper. Crispy exterior, tender squid, savory and spicy.

Steamed squid with raw and fried garlic (golden and silver garlic). Rich garlic aroma, sweet and crisp squid. Vermicelli at the bottom absorbs the essence.

Three types of seafood or meat ingredients are simmered in a rich pork bone broth. The broth is sweet and rich, and the ingredients absorb the soup. Warm and nourishing.

Imitation abalone slices (vegetarian abalone or whelk slices) are braised on blanched lettuce, drizzled with oyster sauce gravy. Smooth texture, an elegant dish.

Hakka specialty dish. A "pocket" egg with its yolk replaced by pork filling, pan-fried and then braised. Savory egg and meat, rich sauce that is good with rice.

Abalone slices are braised with three other selected ingredients (such as sea cucumber, shiitake mushrooms, chicken, etc.). Rich flavor and abundant gelatin.

A platter of Hakka fried items, usually including fried pork intestine and Hakka fried meat (or fried tofu). Taste two kinds of crispy and savory traditional Hakka flavors at once.

Clay pot with mud carp balls and lettuce. The mud carp balls are springy and sweet, and the broth is clear and fresh. Served piping hot.

Usually includes two types of tofu: fried tofu and soft tofu (or fish tofu), braised with minced meat and sauce. Rich and varied texture.

Originating from the Hakka Dongjiang cuisine. Stuffed tofu cubes are braised in a clay pot. The tofu is tender, the filling is savory, and the sauce is rich.

A classic Cantonese "Jee Jee" pot. Marinated chicken is quickly braised in an extremely hot clay pot. The sauce sizzles ("Jee Jee") upon serving, releasing a burst of aroma and intense wok hei.

A pot dish combining various seafood, meat, and vegetables (Eight Treasures) braised with fried tofu. Abundant ingredients and savory sauce, a hearty clay pot dish.

Water spinach (ong choy) stir-fried in a clay pot with shrimp paste and minced garlic. The shrimp paste has a unique savory aroma, and the water spinach is crisp. Intense flavor.

Hong Kong-style curry stewed beef brisket. The curry is spicy and rich, and the beef brisket is stewed until tender and flavorful. Perfect with white rice.

Pork ribs are "Jee Jee" cooked in a clay pot. The ribs are charred and tender, and the sauce is thick and clings to the meat, releasing a fragrant aroma.

Frogs are cooked in the "Jee Jee" style. The frog meat is tender, paired with a rich sauce and the aroma of ginger, scallions, and garlic. Extremely flavorful.

Fatty beef slices and enoki mushrooms are cooked in satay sauce. The satay sauce is rich, slightly spicy, and has a peanut flavor. The beef is tender.

Large fish head is pan-fried and then braised in a clay pot, usually with ginger, scallions, and garlic. The fish head is tender and gelatinous, with a rich savory sauce.

Diced salted fish and chicken cooked with tender tofu. The unique savory flavor of the salted fish enhances the overall umami, and the tofu is smooth and flavorful.

Fried eggplant braised with pomfret belly (fish belly meat). The pomfret belly is fatty, and the eggplant absorbs the fish's umami and sauce, becoming soft and delicious.

Curry-flavored pomfret belly pot. Fish pieces are fried and then cooked in curry sauce. Slightly spicy and savory, very appetizing.

A clay pot dish containing fried fish pieces, dried bean curd (bean curd sticks), and tofu. The dried bean curd absorbs the broth, the fish pieces are savory, and the texture is rich.

A classic "man's romance." Roasted pork (fire pork), dried bean curd, and tofu are braised together. The fat from the roasted pork infuses the dried bean curd and tofu, creating a rich flavor.

Pork belly slices are steamed with sweet preserved mustard greens for a long time. The pork belly is fatty but not greasy, melts in the mouth, and the preserved mustard greens are perfectly sweet and savory. A great dish with rice.

Fatty eel sections are braised with roasted pork and plenty of garlic. The garlic aroma is strong, the eel meat is springy and fatty, with a luxurious flavor.

A mixed pot dish combining various dried seafood (such as dried squid, dried shrimp) and other ingredients. The broth is sweet and rich, with diverse ingredients.

Traditional Hakka dish. Chicken is salted and then baked, resulting in a crisp skin and tender meat with a rich savory flavor. Retains the original taste of the chicken.

Overlord chicken is drizzled with abundant ginger-scallion oil, releasing a rich aroma; Superior Broth Chicken is served with a sweet broth and bok choy, with tender meat. Both are classic methods to showcase the chicken's freshness.

A famous Cantonese banquet dish. After air-drying and multiple oil-drizzling and frying steps, the chicken skin is bright red and crispy like paper, while the meat remains tender and juicy. Usually served with salt and pepper and lemon juice.

Large prawns are split and steamed with a generous amount of minced garlic. Garlic flavor permeates the prawn meat, which is sweet and springy. The vermicelli absorbs the flavorful garlic and prawn juices.

Fatty eel sections are steamed with fermented black bean sauce. The savory black bean sauce perfectly complements the richness and gelatinous texture of the eel.

Fresh mandarin fish steamed and drizzled with steamed fish soy sauce and hot oil. The fish meat is tender with few bones, and the taste is sweet.

Steamed with shredded shiitake mushrooms, shredded meat, and dried tangerine peel along with the pomfret. More layered than regular steamed fish, with the refreshing aroma of tangerine peel.

Whole mandarin fish deep-fried until crispy, drizzled with pineapple sweet and sour sauce. Crispy outside and tender inside, appetizingly sweet and sour, with a magnificent presentation.

Fresh red snapper steamed. Red snapper has thick yet tender meat, and steaming best brings out its original flavor.

Threadfin fish is steamed with a flavorful fermented black bean sauce. Savory and delicious.

Fresh live prawns are quickly blanched in boiling water. Peeled and dipped in soy sauce and chili, to taste the original sweetness and springiness of the prawn meat.

Two ways to cook the fish. Fish slices are stir-fried or used in congee, and the fish bones are boiled into a rich white broth. Enjoy two different flavors at once.

A famous Hangzhou cuisine soup. Minced beef, diced tofu, and egg white are cooked into a thick soup. Smooth on the palate with a rich meaty flavor.

Pork stomach is stewed with white peppercorns and preserved vegetables. The soup is milky white, and the spiciness of the pepper warms the stomach and dispels cold. The pork stomach is crisp.

Traditional slow-cooked soup. Dried bean curd, white nuts, and pork stomach are simmered for a long time. The soup is sweet and moisturizing, with benefits for skin and spleen.

A quick soup made with cilantro, preserved egg, and fish slices. The soup is sweet and cooling, with the unique aroma of cilantro.

Soup made with large fish head (fish maw), tofu, and vegetables. The fish maw is tender, and the broth is milky white and full of umami.

Sweet corn soup with smooth fish maw (flower maw). Rich in texture, nourishes yin and beautifies the skin, suitable for all ages.

A smooth soup made with tender tofu and various chopped seafood (such as prawns, scallops, squid). Savory and smooth.

Mustard greens with a slight bitterness, simmered with salted eggs and meat slices. Clears heat and detoxifies, with a fresh taste amidst the bitterness. A common home-style soup in summer.