Gang Jiou Xiang Man Lou

Classic Cantonese stir-fried noodles, stir-fried over high heat with special soy sauce, bean sprouts, and scallions. The noodles are dry and springy, full of wok hei, with a savory flavor.

Cantonese crispy noodle base, topped with a rich gravy made from meat slices, seafood, and vegetables. The noodles are crispy on the outside and soft on the inside, with rich layers of texture.

Shredded pork and vegetables stir-fried with noodles. The pork is tender, the noodles are flavorful, a home-style stir-fried noodle dish.

Tender beef slices stir-fried with noodles over high heat. The beef is juicy, paired with a savory sauce and chewy noodles.

Stir-fried noodles with a mix of seafood ingredients such as shrimp and squid. Full of umami and rich ingredients.

Vegetarian noodle soup with mushrooms as the main ingredient. The soup is light and sweet, the mushrooms are thick and juicy, suitable for vegetarians.

Vegetarian fried rice stir-fried with diced vegetables (such as corn, carrots, peas). The rice grains are distinct, refreshing, and not greasy.

Noodles stir-fried with vegetarian ingredients such as various mushrooms, wood ear fungus, and bamboo shoots. Rich sauce with a unique flavor.

Dry-fried flat rice noodles without meat, stir-fried over high heat with vegetables like bean sprouts and yellow chives. The noodles are soft and chewy, full of soy sauce aroma and wok hei.

Noodle dish with precious bamboo fungus and sweet luffa gourd. Smooth texture, clear and fresh broth, suitable for those who prefer light flavors.

E-fu noodles (a type of fried egg noodle) braised with yellow chives and mushrooms until flavorful. The noodles absorb the soup, with a soft and elastic texture.

Dry-braised E-fu noodles with shrimp, fresh fish, and other seafood ingredients. The sweetness of the seafood permeates the noodles, making them fresh and delicious.

Hong Kong-style raw congee cooked with shredded scallops. The congee base is smooth and creamy, with a rich scallop sweetness.

Classic Hong Kong congee, containing chunks of preserved egg and shredded salted lean pork. The unique flavor of preserved egg perfectly blends with the savory aroma of pork, creating a rich texture.

Traditional Cantonese congee, mainly featuring pork offal (such as pork liver, pork intestines) and meatballs. Rich ingredients, symbolizing good luck for top scholars.

Raw egg stirred into boiling beef congee. The beef slices are tender, the egg flowers are delicate, and the texture is extremely smooth.

White congee quickly cooked with fresh fish slices. The fish slices are tender and not fishy, the congee is fresh and light. Recommended to eat with chopped scallions and ginger slices.

Congee cooked with bone-in chicken pieces. The chicken is tender and juicy, and the congee absorbs the rich chicken aroma.

Steamed white rice, fluffy and soft, suitable for pairing with various dishes.

Bottled mineral water.

Canned carbonated drinks. Choose from cola, clear soda, or Taiwanese specialty sarsaparilla.

Bottled fruit juice, typically in Taiwanese banquet style flavors. Choose from guava or orange.

Classic Taiwanese lager beer brewed with Ponlai rice. Refreshing taste with a unique rice aroma, perfect for pairing with Taiwanese and Cantonese cuisine.

Taiwan Beer's Gold Medal series. Lower bitterness, smoother and more refreshing taste.

Taiwanese brewed sake, with a mellow rice aroma and soft taste.

Famous Taiwanese white spirit, produced in Kinmen. High alcohol content, rich aroma, strong and crisp taste.

Large bottle of Kinmen Kaoliang liquor, suitable for group gatherings and sharing.

Well-known brand of blended Scotch whisky. With smoky and fruity aromas, and a mellow taste.

Classic Cantonese dry-mixed noodles. Hot oil infused with ginger and scallions is poured over cooked noodles, releasing a rich aroma. Simple yet delicious.

Dry-mixed noodles served with Hong Kong-style honey-glazed char siu. The char siu is tender and sweet, a perfect match with springy noodles. Usually served with a bowl of clear soup.

Dry-mixed noodles with abundant ingredients, including meat slices, offal, and seafood. Enjoy multiple flavors at once.

Noodle soup with a variety of ingredients (such as meat slices, pork liver, seafood). The broth is fresh and sweet, with abundant and substantial ingredients.

Noodle dish with tender beef slices in a clear broth. Unlike Taiwanese braised beef noodles, this is more Cantonese style clear stew, emphasizing the original flavor.

Noodle soup with preserved mustard greens and shredded roast duck. The savory preserved vegetables and the smoky aroma of roast duck blend into the soup, creating a unique flavor.

Noodles served in high-quality superior broth with shredded Jinhua ham (Yunnan ham). The broth is rich and delicious, and the noodles are fine and refreshing.

Classic Hong Kong noodle dish, the broth is usually made from dried flatfish, incredibly fresh and fragrant. Served with wontons containing whole shrimp and fine, springy egg noodles.

Curry-flavored fried rice noodles, typically including shrimp, char siu, and egg. Golden in color, with a slightly spicy and appetizing aroma.

Rice noodles braised with shredded roast duck. The rice noodles absorb the essence of the duck soup, with a moist and flavorful texture.

Rice noodles braised with preserved mustard greens and shredded pork. Savory and home-style flavor, the rice noodles are soft but not mushy.

A signature Cantonese dish. Wide flat rice noodles stir-fried over high heat with beef or pork, bean sprouts, and scallions. The finished dish is dry, glossy, and full of wok hei.

Dry-fried with various seafood and flat rice noodles. The freshness of the seafood coats the slippery noodles, with a tantalizing aroma.

Classic Cantonese fried rice, typically containing diced char siu, shrimp, and egg. The rice grains are distinct, dry, and savory.

Fried rice with savory shredded salmon. The aroma of fish oil coats the rice, making it fresh and delicious.

Fried rice stir-fried over high heat with shredded beef and shredded lettuce. The beef is tender, the lettuce provides a crisp texture, and the overall flavor is rich.

A classic Cantonese fried rice, flavored with special salted fish cubes and diced chicken. Savory and appetizing, with a unique flavor.

Fried rice featuring large shrimp. Refreshing taste, allowing you to savor the crisp sweetness of shrimp and the aroma of egg.

Sweet and sour appetizing tomato sauce braised with tender beef slices, served over white rice. Moist texture, suitable for all ages.

Crispy shrimp in a thick egg sauce, served over white rice. Smooth and mild texture, fresh and light flavor.

Braised beef brisket, tender and flavorful, served with crisp Choy Sum (vegetable) over rice. Rich sauce and abundant meat aroma.

A deluxe version of Fuzhou-style gravy rice. The base is egg fried rice, topped with a rich gravy containing shredded scallops, mushrooms, and diced meat. A perfect combination of moist and dry-fried.

A visual and gustatory delight. The fried rice is drizzled with two sauces: one half is a red tomato sauce, the other half is a white creamy seafood sauce, forming a Tai Chi pattern.

Hong Kong-style Rose Roast Chicken, with smooth skin and tender meat, carrying the savory and sweet aroma of the braising liquid. Served with white rice.

Classic Hong Kong honey-glazed char siu, with a good balance of lean and fatty meat, and a caramelized sweetness on the outside. Savory and sweet, it's very appetizing with rice.

Open-flame roasted duck, with crispy skin and tender meat, rich in duck fat. Drizzled with special roast duck sauce, it has a rich aroma.

Rice dish allowing you to choose two types of roast meats (e.g., roast chicken, char siu, roast duck). Satisfy two flavor preferences at once.

A generous rice dish featuring three signature roast meats (usually roast chicken, char siu, roast duck). Ample portion size, a top choice for meat lovers.

Selected roast suckling pig, with golden crispy skin and melted fat under the skin. The meat is tender and fresh. A premium item among roast meats.