CHILL jiu dian xin gang shi zhuan mai dian - nei hu dian

Classic thin-skinned steamed dumplings filled with pork and hot broth jelly. Filled with soup when steamed, be careful of the heat when biting. Juicy and delicious, usually served with ginger slices and vinegar.

Soup dumplings with sponge gourd and pork filling. The sweetness of the sponge gourd balances the richness of the pork, with a refreshing taste and a hint of vegetable aroma.

Soup dumplings with a Sichuan flavor, the filling incorporates spicy seasonings. The spicy broth stimulates the taste buds, with a unique flavor.

Steamed buns that are soft and fluffy, with a savory-sweet oyster sauce honey-glazed char siu filling. A classic dim sum item, rich in aroma.

Steamed dumplings with a translucent skin, filled with whole shrimp and diced bamboo shoots. The skin is chewy, and the filling is crisp and sweet, a signature Hong Kong dim sum.

Steamed dumplings with pork and shrimp filling, topped with crab roe. Firm and springy texture, with a blend of meat and seafood flavors.

Steamed dumplings folded into a yuanbao shape, usually filled with pork, shrimp, and vegetables. Thin skin and large filling, rich in texture.

Steamed buns with a creamy salted egg yolk custard filling. When opened hot, the golden filling flows out like lava, a mix of sweet and savory with a rich milky flavor.

Steamed in a 'lucky bag' shape with bean curd skin wrapped around beef filling. The bean curd skin absorbs the meat juices and garlic aroma, tender and flavorful.

Blanched broccoli drizzled with a special savory sauce. Crispy texture, very refreshing as a side dish.

Pork balls coated with purple glutinous rice and steamed. The glutinous rice is soft and chewy, the pork balls are tender and juicy, with the special aroma of purple rice.

Steamed with glutinous rice, chicken, shiitake mushrooms, and other fillings wrapped in lotus leaves. The rice absorbs the fragrance of the lotus leaves and the richness of the fillings, soft, glutinous, and savory.

Chicken feet deep-fried and then braised in fermented black bean sauce. The skin and bones easily separate, rich in collagen, with a savory, fresh, and slightly spicy flavor.

Pork ribs steamed with fermented black beans and minced garlic. The meat is tender, and the savory flavor of the fermented black beans penetrates the meat, very appetizing.

Fried shrimp balls with cheese filling. Crispy on the outside, springy shrimp inside, with rich cheese flowing out when bitten.

Hong Kong-style French toast with a salted egg yolk custard filling. Fried to golden crispiness, the filling flows out when cut, rich and savory-sweet.

A deep-fried dim sum combining pineapple and shrimp. Crispy texture, with the sweet and sour taste of fruit and the freshness of seafood.

Round fried shrimp meat patties. Golden and crispy on the outside, with a firm pure shrimp paste inside, full of umami.

Radish cake pan-fried until golden and crispy on the surface. Soft and tender inside, with the sweetness of shredded radish and the savory flavor of cured meat.

Fried glutinous rice balls filled with savory ingredients like pork and dried shrimp. Shaped like a rugby ball, crispy on the outside, chewy on the inside, with a sweet and savory blend.

Deep-fried meat balls. The skin becomes crispy and chewy after frying, with a filling of marinated pork and bamboo shoots.

Deep-fried taro balls made purely from taro paste. Crispy on the outside, soft on the inside, with a rich natural taro aroma and a dense texture.

Glutinous rice balls coated with white sesame seeds, filled with taro paste and deep-fried. Crispy on the outside, soft, chewy, and sweet on the inside.

Thin and crispy pastry filled with shredded meat and vegetables, deep-fried to golden brown. Crispy texture, with a savory and moist filling.

Coated and deep-fried solidified milk pudding. Hot and crispy on the outside, with a cool, soft, and sweet milk filling inside, creating a strong contrast in texture.

Deep-fried with shrimp and filling wrapped in bean curd skin. The bean curd skin is thin, crispy, and fragrant, with a juicy and delicious shrimp filling.

Congee cooked with shiitake mushrooms, chestnuts, and chicken. The congee base is dense, with the sweetness of chestnuts and the umami of chicken broth.

Seafood congee made with fresh sea bass slices and clams. The taste is fresh and sweet, with the essence of seafood infused into the congee.

Luxurious congee cooked with shredded scallops and various seafood. Every bite is full of rich oceanic sweetness.

Seafood congee with vegetables (emerald) and small abalone. Rich in nutrients, smooth texture, with a luxurious seafood feel.

Classic Hong Kong congee, cooked with preserved egg and shredded lean pork. The congee base is smooth and creamy, with the unique flavor of preserved egg perfectly combined with the pork aroma.

Classic Hong Kong drink, rich black tea with fresh lemon slices. Sweet and sour taste, strong tea aroma, relieves greasiness and quenches thirst.

Cold-brewed Jin Xuan Oolong tea, with a unique light milky and floral aroma. The taste is mellow and not bitter.

Hong Kong milk tea made with evaporated milk and strong tea. Silky smooth and rich texture, with a stronger tea flavor than milk, full of aroma.

A mixed drink of coffee and silk stocking milk tea. Combines the richness of coffee with the smoothness of milk tea, with a unique flavor.

Rich almond tea with milk added. Smooth texture, mellow almond aroma, sweet but not greasy.

Hot-brewed Jin Xuan Oolong tea, with a golden liquor. Hot brewing enhances the tea's natural milky aroma and sweet aftertaste.

A nourishing herbal tea brewed with burdock root. It has a unique earthy aroma and sweetness, healthy and caffeine-free.

Hot tea with the refreshing aroma of citrus and the sweetness of red dates. Warming and nourishing, with a balanced sweet and sour taste.

Caffeine-free rooibos tea. The tea is reddish, with a natural herbal sweetness and vanilla aroma.

Smooth rice noodle rolls on the outside, with crispy net pastry and shrimp in the middle. Rich in layers of texture, soft outside, crispy inside, and fresh.

Rice noodle rolls filled with fried dough sticks (youtiao) and scallions. The softness of the rice noodle rolls contrasts with the crispiness of the fried dough sticks, served with soy sauce.

Rice noodle rolls wrapped with slices of honey-glazed char siu. The sweet and savory flavor of the char siu complements the mild rice noodle.

Classic Hong Kong rice noodle rolls filled with whole shrimp. The translucent rice noodle skin reveals the pink of the shrimp, with a smooth and fresh taste.

Steamed thin noodles, usually served with seafood or meat and garlic sauce. The noodles absorb the essence of the broth, with a springy texture.

Steamed rice with fermented black bean ribs and chicken feet as the main dishes. Enjoy the flavors of two classic Hong Kong steamed meats at once, with the sauce seeping into the rice.

Steamed rice with Cantonese cured sausage and fermented black bean ribs. The fat from the cured meat mixes with the rib juices, with a fragrant aroma.

Shiitake mushrooms and tender chicken laid on top of rice and steamed. The chicken is tender, the mushrooms are delicious, a home-style and tasty Hong Kong steamed rice.

A soup stewed with peeled chili and chicken. The broth is sweet and slightly spicy, the chicken is stewed until tender, a top choice for warming the stomach.

A miniaturized version of the traditional famous dish, Buddha Jumps Over the Wall, containing shark fin, ribs, taro, and many other ingredients. Rich broth with abundant collagen.

Famous Cantonese soup, stewed with white peppercorns, pork stomach, and chicken. The soup is milky white, with a rich and spicy pepper aroma, very warming.

Chicken soup stewed with various mushrooms and cordyceps flowers. The broth is clear and delicious, full of mushroom aroma, nourishing and healthy.

A refreshing rib soup with bamboo pith and bamboo shoots. Crispy and sweet texture, refreshing and delicious.

Crystal clear jelly with the fragrance of osmanthus and the sweetness of honey. Chewy and refreshing texture.

A thick sweet soup made with lotus root powder, with dried longan added. Smooth texture, with the aroma of longan, warming and nourishing.

Traditional Chinese herbal dessert, dark and shiny in color, with a slight bitterness. Usually served with honey or syrup, it clears heat and reduces fire.

Smooth milk pudding drizzled with sweet mango sauce. A combination of milk and fruit flavors, a popular dessert.

A sweet soup with rich coconut milk and chewy sago. Full of Southeast Asian flavor, sweet and smooth.

Famous Hong Kong dessert, including mango, pomelo pulp, sago, and coconut milk. Rich in texture, sweet, sour, and refreshing.