Hong Ji Seafood Restaurant

A classic Chaoshan-style snack. Fresh small oysters are mixed with sweet potato starch batter and duck eggs, then pan-fried. The outer layer is golden and crispy, while the inside is soft and juicy, full of oyster freshness. Usually served with fish sauce or bean paste for flavor.

A Teochew-style congee with distinct rice grains that are not mushy, and a sweet and fresh broth. The main ingredient is small oysters, with minced meat, preserved vegetables, and pepper for seasoning. Suitable for diners who prefer light and fresh flavors.

A classic Cantonese home-style dish, featuring fresh squid slices quickly stir-fried with Chinese cabbage. The squid is crisp and springy, and the Chinese cabbage is sweet and tender. Full of 'wok hei', it's a flavorful seafood stir-fry.

A healthy combination of vegetables and seafood, featuring fresh squid slices stir-fried with crisp broccoli. The broccoli is crisp and absorbs sauce, while the squid is fresh and chewy. The flavor is light and moderate, suitable for all ages.

Flower squid slices are stir-fried with broccoli. The flower squid meat is white and thick, with a softer and sweeter texture than regular squid. Paired with refreshing broccoli, it's a delicious Cantonese stir-fry.

Traditional Cantonese technique 'oil-poaching'. Fresh squid is cooked in warm oil to maintain its extreme tenderness. Usually flavored with scallion and ginger shreds, without excessive seasoning, to highlight the original taste of the ingredients. It has a smooth texture and rich freshness.

Simple and healthy vegetarian dish, featuring fresh broccoli quickly stir-fried over high heat. It retains the green color and crisp texture of the vegetables. Seasoned with minimal salt and garlic, it's refreshing and cuts through richness.

Tender pea shoots are stir-fried, specifically with chicken fat to enhance the aroma. The animal fat aroma of the chicken fat coats the sweet pea shoots, giving them a smooth texture. This is a highly aromatic and premium vegetable dish.

Classic Cantonese stir-fried greens, using seasonal vegetables (such as Chinese cabbage, bok choy). Stir-fried with plenty of minced garlic. Rich garlic aroma, and the vegetables are tender and juicy.

Stir-fried lettuce with a unique fermented bean curd sauce. The fermented bean curd brings a savory and slightly sweet fermented flavor that perfectly complements the crisp lettuce. It has a unique flavor and goes very well with rice.

A special stir-fried lettuce dish from the restaurant, usually cooked with superior broth or a special sauce. It maintains the crisp texture of the lettuce and has a delicious flavor. It's a refreshing vegetable option.

Jinhua ham (Yunnan ham) slices or shreds are placed over blanched seasonal vegetables and drizzled with sauce. The savory flavor of the ham complements the sweetness of the vegetables. This is a slightly luxurious vegetable dish.

Tender mushrooms or straw mushrooms are braised and served over seasonal vegetables. The tenderness of the mushrooms contrasts with the crispness of the vegetables. It has a light and healthy flavor, full of mushroom aroma.

A high-end vegetable dish combining dried scallops, mushrooms, and tender pea shoots. The flavor of the dried scallop shreds permeates the dish, enhancing the overall taste. It has a rich texture and is incredibly sweet and fresh.

Shredded dried scallops are braised into a rich sauce and poured over tender green pea shoots. The oceanic flavor of the scallops perfectly blends with the fresh aroma of the pea shoots. It has a smooth texture and is an exquisite dish for entertaining guests.

Similar to superior broth vegetables, with bean curd sticks (zhizhu) and dace fish paste. The fish paste is springy and fresh, the bean curd sticks absorb the broth, and it's served with seasonal vegetables. It has broth, is warming, and has a rich texture.

A very classic Cantonese home-style dish, using canned dace fish with fermented black beans to stir-fry oil-vegetables. The savory flavor of the dace fish and fermented black beans is rich and can remove the slight bitterness of the oil-vegetables. It has a strong aroma and is very appetizing.

Minced salted fish is mixed with minced pork, formed into a patty, and then pan-fried. The unique savory flavor of the salted fish is infused into the meat patty, which is crispy on the outside and tender on the inside. It's perfect with white rice.

Fresh squid slices are mixed with pork patty and steamed. The squid adds a crispy texture and seafood sweetness. Steaming retains the meat juices, making it healthy and delicious.

Dried squid (tu鱿) is rehydrated, diced, and mixed into pork patty before steaming. Dried squid has a richer aroma and chewier texture than fresh squid. It's a traditional Cantonese steamed dish.

Sweet and sour pork ribs dish with a bright red sauce. The ribs are marinated and deep-fried, crispy outside and tender inside, coated in a special sweet and sour sauce. The taste is appetizing and loved by adults and children.

Pork ribs are deep-fried until golden and crispy, then stir-fried with salt, pepper, garlic, and chili flakes. It's dry and crispy with a moderate salty and spicy flavor. It's an excellent dish to accompany drinks.

Steamed pork ribs flavored with fermented black beans and minced garlic. The ribs absorb the savory and salty flavor of the black beans, and the meat is tender and juicy. This is a common flavor in Hong Kong dim sum or home-style cooking.

Pork ribs are stir-fried with a large amount of shallots. The shallots release a strong aroma when heated, and the pork ribs are tender and flavorful. Full of 'wok hei' and fragrant.

Bitter melon is braised with pork ribs. The bitter taste of the bitter melon neutralizes the greasiness of the pork ribs, while the pork ribs absorb the bitter flavor. It has a lingering sweet aftertaste and is suitable for summer consumption.

Home-style stir-fry, featuring seasonal vegetables quickly stir-fried with pork slices. The pork slices are tender, and the vegetables are crisp. Simple and delicious, with balanced nutrition.

Crisp bean sprouts are stir-fried with minced meat. Proper heat control is important to keep the bean sprouts tender and not watery. It has a fresh and crisp texture with a rich meat aroma.

Classic stir-fried meat slices with vegetables, using broccoli as the accompanying vegetable. The pork slices are marinated and 'oil-blanched' for a tender texture. Paired with refreshing broccoli, it's a light and healthy dish.

A piece of salted fish is placed on top of the pork patty and steamed. Unlike pan-fried patties, steamed patties are softer and juicier. The essence of the salted fish seeps into the pork patty and the sauce. Excellent with rice.

A salted egg yolk is placed on top of the pork patty and steamed together. The salted egg yolk is crumbly and oily, the egg white adds saltiness, and the pork patty is smooth. It's a traditional family dish suitable for all ages.

A double-dish combination featuring sweet and sour appetizing Kyoto pork ribs and fresh squid. You can enjoy the flavor of meat and the freshness of seafood at once. Suitable for diners who prefer diverse flavors.

Crispy double-fried platter, including salt and pepper pork ribs and deep-fried large intestine. Both are fried until crispy and seasoned with salt and pepper. Rich in texture, crispy and appetizing, an excellent dish to accompany drinks.

A salt and pepper dish combining deep-fried squid and deep-fried large intestine. The squid is tender and springy, while the intestine is crispy outside and soft inside. The salt and pepper seasoning is mildly spicy and savory, making it very appetizing.

Deep-fried fish head pieces (fish cakes) with salt and pepper pork ribs. The fish head pieces are golden and springy, while the ribs are crispy and savory. This dish offers two different textures of fried food.

Deep-fried Fish Head Pieces with Sweet and Sour Kyoto Ribs. The fish head pieces retain their original fresh flavor, while the Kyoto ribs are rich in sweet and sour taste. The contrasting flavors offer a rich taste experience.

A platter combining deep-fried fish head pieces and deep-fried large intestine. Both ingredients are deep-fried until crispy and delicious. Usually served with sweet and sour sauce or salt and pepper.

Fatty large intestine is first braised and then deep-fried. The skin is bright red and crispy, with some fat retained inside, giving it a savory and rich texture. Usually dipped in sweet and sour sauce or mustard sauce to cut through the richness.

The 'three treasures' usually refer to preserved egg, salted egg, and minced meat. This dish features seasonal vegetables simmered in superior broth with these three ingredients. The broth is sweet and rich, and the vegetables absorb the essence of the broth.

A famous Cantonese dai pai dong dish, which is sweet and sour pork ribs with bones. The ribs are deep-fried and then coated in a sweet and sour sauce, served with pineapple and green and red peppers. It's sweet, sour, crispy, and full of 'wok hei'.

Boneless version of 'Sweet and Sour Pork'. Uses pork pieces deep-fried until crispy, then coated in a special sweet and sour sauce. It's crispy outside and soft inside. It's one of the most familiar Chinese dishes to foreigners, with a sweet and sour appetizing taste.

Diced pork is stir-fried with crispy cashew nuts and diced vegetables. The cashew nuts are crispy, and the pork cubes are tender. It has a rich texture and a fragrant aroma.

Home-style omelette dish with chopped bitter melon and preserved radish (cai po). The salty-sweet crispness of the preserved radish perfectly balances the slight bitterness of the bitter melon. Rich egg aroma and complex texture.

Traditional Cantonese omelette, with diced char siu, shrimp, bean sprouts, and scallions mixed into the egg batter. Fried until golden and fluffy, crispy on the outside and tender on the inside. Rich in ingredients and full of nutrition.

A stir-fry combining various ingredients such as meat, offal, or seafood (collectively known as 'eight treasures') with cashews. The ingredients are rich and diverse, and the cashews add a crispy texture. It's a lively stir-fried dish with a rich texture.

Crisp goose intestine is stir-fried over high heat with a special soy sauce. The goose intestine is cleaned and has no odor, with a crisp and springy texture. The soy sauce is caramelized and rich, with an excellent flavor.

Goose intestine is cooked in the simplest way, blanched, to preserve its original flavor. The goose intestine is plump and crisp, usually dipped in soy sauce and chili. A dish that tests the freshness of the ingredients.

Goose intestine is stir-fried with fermented black beans, green peppers, and chili rings. The savory flavor of the fermented black beans and the mild spiciness of the chili remove any fishiness and enhance the freshness. Full of 'wok hei' and very appetizing.

Chicken pieces are battered and deep-fried until golden and tender, then drizzled with a special lemon sauce. The lemon sauce is sweet and refreshing, with a fruity aroma. It's crispy outside and soft inside, with a sweet and sour appetizing taste.

An exquisite handmade dish. Tofu slices are layered with ham slices (Yunnan ham) and shiitake mushroom slices, then steamed. Arranged beautifully like kirin scales. The savory flavor of the ham permeates the tofu, offering a light yet delicious taste.

Tofu is mixed with fish paste or shrimp paste, fried into a pipa shape, and then seasoned with salt and pepper. The outer layer is golden and crispy, while the inside is soft and full of bean flavor and freshness. A crispy snack-style dish.

A special tofu dish, usually with rich and luxurious toppings. It may include various seafood or meat toppings cooked with tofu. The name implies longevity and is a good choice for entertaining guests.

Steamed smooth tofu is layered at the bottom, topped with a clear sauce made from egg white and diced vegetables (such as diced Chinese cabbage). It has a fresh green color and a silky smooth texture. The flavor is light and elegant.

Tofu is pan-fried until golden brown on both sides, then braised with shiitake mushrooms, meat slices, and oyster sauce. The tofu absorbs the sauce, becoming chewy on the outside and tender on the inside. It's a very flavorful home-style dish that goes well with rice.

A Cantonese version of a famous Sichuan dish, featuring tender tofu cooked with minced meat, bean paste, and Sichuan peppercorns. It has a numbing and spicy flavor with a fresh aroma, and the tofu is hot and tender. It's very stimulating to the appetite.

Tofu is mashed and mixed with minced meat or seafood paste, shaped into a pipa form, deep-fried, and then drizzled with sauce. It has a richer and more elastic texture than ordinary tofu. The presentation is exquisite, and the taste is delicious.

Classic Hakka dish. Tofu is hollowed out and stuffed with pork filling, then steamed. The freshness of the pork filling perfectly combines with the soy flavor of the tofu. It's light, healthy, and retains the original taste.

Deep-fried tofu cubes served with a generous amount of fried garlic crisps. Crispy on the outside, hot and tender on the inside, with a rich garlic aroma. A simple yet flavorful dish.

A thick soup cooked with various seafood (such as shrimp, scallops) and dried scallop shreds. The broth is sweet and delicious, with a smooth texture. Every bite contains abundant seafood ingredients.

A seafood soup enriched with precious ingredients like fish maw. The fish maw has a soft, gelatinous texture, and it's cooked in a seafood broth, making it nourishing and beautifying. It has a rich flavor and complex texture.

A soup combining seafood bits and tender tofu cubes. The tofu melts in your mouth, and the seafood adds freshness. It's light and smooth, suitable for the elderly and children.

A common Cantonese soup, cooked with sweet corn kernels and rehydrated fish maw. The flavor is a mix of salty and sweet, and the fish maw absorbs the soup, having a soft texture. It's a home-style and nourishing soup.

A soup cooked with minced chicken and fish maw. The chicken is tender, the fish maw is soft, and the broth is clear and fresh. It's nutritious and has a delicate texture.

A sweet corn soup base with marinated minced beef. The beef is tender, the corn is sweet, and the egg ribbons add smoothness. A popular soup dish.

A famous soup from Hangzhou, a thick soup cooked with minced beef, cilantro, egg white, and tofu. The beef is tender, and the cilantro adds flavor. The soup is clear and tastes delicious.

A clear soup simmered with fish balls and fried fish head pieces (triangular fish cakes). Usually served with vegetables, the broth is sweet and has a fish aroma. It's simple yet full of Hong Kong flavor.

A milky white fish soup made by simmering fish heads (fish maw) with tofu. The fish heads are pan-fried before simmering, resulting in an extremely sweet and rich broth. Rich in collagen, it's nourishing and good for health.

Fresh tomatoes are cooked with fish heads. The slight acidity of the tomatoes removes fishiness and enhances freshness, giving the soup a reddish color. It's sweet, sour, and appetizing, with balanced nutrition.

Home-style clear soup made with fresh tomatoes and marinated tender beef slices. The broth is sweet and sour, and the beef is tender. It's quick and simple, with a fresh taste.

Assorted soup containing various seasonal vegetables and meat ingredients. The broth is sweet and clear, with abundant ingredients. It's a healthy and light soup option.

A famous cooling soup, made with salted eggs and lean pork slices simmered with winter melon or mustard greens. The salted eggs give the broth a unique savory flavor, and the pork slices are tender. Suitable for summer consumption, it clears heat and relieves summer-heat.

A luxurious clay pot dish featuring a variety of premium seafood ingredients (such as shrimp, squid, scallops, etc.). The freshness of the seafood blends in the clay pot, creating a rich and delicious broth. It's served steaming hot and is suitable for sharing among many people.

Classic Cantonese dish featuring glutinous taro and savory oil duck legs. The taro absorbs the oil from the duck and the coconut milk flavor, becoming creamy. It has a rich aroma and is a must-order dish in winter.

A perfect combination of taro and pork ribs. The pork ribs are tender and flavorful, the taro is fluffy, and the sauce is thick with coconut flavor. It has a smooth texture and a rich aroma.

Tender chicken pieces cooked with glutinous taro. The chicken is tender, and the taro is sweet. Coconut milk is usually added for flavor, giving it a unique and mellow taste.

Taro and Preserved Meat Pot

Large grouper heads are placed in a clay pot and braised with ginger, scallions, and garlic. The fish heads are rich in collagen, and the fish meat is tender. The clay pot maintains high heat, and the aroma is strong.

A fish head pot seasoned with black pepper. The spiciness of the black pepper complements the freshness of the fish head. The flavor is rich, warming, and dispels cold.

The most tender part of the grouper head (fish maw) is stir-fried with plenty of ginger and scallions. Ginger and scallions remove fishiness and enhance freshness, and the fish maw melts in your mouth. It's a favorite among discerning diners.

A clay pot dish made with grouper (grass carp) chunks. The grouper meat is firm, seasoned classically with ginger and scallions. It tastes delicious and has a home-style flavor.

Uses the fattiest part of the grouper fillet. The fillet is rich in oil, has no small bones, and is sweet and fragrant when eaten. It's stir-fried with ginger and scallions and then placed in a clay pot, releasing a strong aroma.

Soft and glutinous eggplant is cooked with tender fish maw. The eggplant absorbs the fresh flavor of the fish and the sauce, becoming soft and mushy. It's a rich dish that goes well with rice.

Boneless fish fillet combined with tender tofu. Deep-fried then braised, the fish is crispy outside and tender inside, and the tofu is flavorful. Suitable for all ages and easy to eat.

The famous 'man's romance', braised with roasted pork belly (huo nan) and deep-fried tofu. The roasted pork belly is crispy and tender with a savory flavor. The sauce is rich and perfect for accompanying rice.

Classic Hakka dish. Pork belly undergoes multiple processes of boiling, deep-frying, and steaming, making it fatty but not greasy. The sweet preserved vegetables absorb the fat, with a balanced salty and sweet taste. It melts in your mouth with a rich flavor.

Tofu is deep-fried first, then braised with various ingredients (such as seafood, meat slices, shiitake mushrooms, etc.). It's rich in ingredients and has a diverse texture. It's a hearty home-style clay pot dish.

Eggplant pot flavored with salted fish. The eggplant is soft and flavorful, and the salted fish has a unique and strong aroma, usually with a hint of spice. It's a 'rice killer' in Cantonese cuisine.

Beef brisket is braised until tender and then combined with fried bean curd sticks (zhizhu). The bean curd sticks absorb the rich beef brisket gravy, tasting even better than the meat. It has a rich flavor and complex texture.

A clay pot dish with dried seafood (such as dried shrimp, dried squid) and various vegetables. The sweet flavor of the seafood blends into the vegetable broth. The taste is relatively light and sweet.

An all-vegetarian clay pot dish containing various vegetarian ingredients such as gluten, wood ear mushrooms, shiitake mushrooms, and bamboo shoots. Usually seasoned with fermented bean curd for a unique savory flavor. It has a smooth texture and is healthy and delicious.

Large barrel oysters are battered, deep-fried, and then braised with ginger and scallions in a clay pot. The oysters are plump and juicy, bursting with freshness. It's a luxurious seafood clay pot dish.

Large barrel oysters are coated in a thin batter and deep-fried until golden. The outer layer is crispy, and the oyster juice overflows when bitten. Simple frying preserves the original freshness of the oysters.

Whole crab is braised with vermicelli in satay sauce. The vermicelli absorbs the sweetness of the crab and the spiciness of the satay, making it very flavorful. The crab meat is tender, and the flavor is rich.

A combination of large shrimp and vermicelli, served with rich satay sauce. The shrimp are crisp and springy, and the vermicelli is smooth and flavorful. The slightly spicy and sweet satay flavor is very appetizing.

Beef short ribs (cowboy ribs) are stir-fried with plenty of onions and then placed in a pot. Flavored with black pepper sauce or BBQ sauce, the meat is tender and chewy. The sweetness of the onions enhances the beef's flavor.

Beef is cut into bite-sized cubes and stir-fried with onions. The beef cubes are tender and juicy, with a slightly charred exterior. Excellent texture and easy to eat.

Hong Kong curry flavor, with beef brisket stewed until tender. The curry sauce is rich and slightly spicy, usually with potatoes. Very suitable for mixing with rice.

Tender chicken pieces are braised in a rich curry sauce. The chicken is tender, and the curry is fragrant and appetizing. Onions and potatoes are usually added for texture.

'Jazzy' refers to the sizzling sound from the clay pot. Stir-fried water spinach with savory shrimp paste and dried shrimp. Served steaming hot with a strong aroma and unique flavor.

Frogs are cut into pieces, marinated, and quickly braised in a very hot clay pot. Ingredients like pork liver, scallions, ginger, and garlic are added, with a rich soy sauce flavor. The meat is more tender than chicken, and it has excellent 'wok hei'.

Classic Cantonese clay pot dish. Chicken pieces are 'jazzed' (cooked at high heat) in a clay pot. The high heat brings out the aroma of the chicken, making the meat extremely tender. The sauce is rich and fragrant.

Pork ribs are dry-seared in a clay pot at high heat, making a sizzling sound. The sauce caramelizes under high heat, coating the ribs. Crispy and appetizing, the meat is dry and chewy.

Tender beef slices are placed over vermicelli and braised in satay sauce. The beef is tender, and the vermicelli absorbs the sauce. The rich flavor of satay is memorable.

Fatty beef slices combined with king oyster mushrooms, served in a satay broth. The richness of the fatty beef and the crisp texture of the king oyster mushrooms create a rich texture. The flavor is rich and suitable for accompanying rice.

Handmade dace fish balls, springy and sweet. Simmered with lettuce in clear broth or superior broth. The flavor is light and fresh, a healthy soup dish.

A classic Hong Kong cha chaan teng dish. Fried rice cooked with tomato sauce, giving the rice grains a reddish-orange color. Toppings usually include ham, sausage, egg, and mixed beans. It's sweet, sour, and appetizing, very popular with children.

One of the most famous Chinese fried rice dishes. The rice grains are distinct, with ingredients including diced char siu, shrimp, scallions, and eggs. Full of 'wok hei' and savory.

A rice bowl dish with deep-fried fish chunks and tofu braised and served over white rice. The sauce is rich, and the fish is tender. A hearty and economical lunch option.

Semi-cooked smooth egg gravy coats crisp shrimp and is served over white rice. The egg is silky smooth, with a moist texture. The flavor is light and fresh.

Deep-fried or pan-fried fish fillet chunks are stir-fried with vegetables and noodles. The noodles are usually crispy or stir-fried until dry. The fish is crispy outside and soft inside, and the noodles are fragrant.

Sweet and sour appetizing Kyoto pork ribs served with white rice. The ribs have a bright red and rich sauce, perfect for mixing with rice. Every bite is a perfect combination of meat and sauce.

Crispy salt and pepper pork ribs served with white rice. The ribs are savory and mildly spicy, dry and not greasy. Simple, direct deliciousness, crispy and filling.

Preserved pork belly is placed over white rice. The pork belly melts in your mouth, and the preserved vegetable sauce seeps into the rice. The rich salty and sweet flavor is very appetizing.

Braised beef brisket until tender, with flavorful bean curd sticks, served over rice. The gravy is rich, and the beef brisket is chewy with connective tissue. It's one of the favorite rice bowl dishes for Cantonese people.

Dace fish is mashed into a paste, pan-fried into chunks (fish floss), and then stir-fried with seasonal vegetables served over rice. The fish floss is springy and savory, and the vegetables are refreshing. It has a rich texture and balanced nutrition.

A large omelette is placed over rice, usually drizzled with sweet soy sauce. The omelette contains char siu, scallions, and other ingredients. It has a rich egg aroma and is simple yet satisfying.

Goose intestine stir-fried with black bean sauce, served over rice. The goose intestine is crisp, and the black bean sauce is savory and spicy. The sauce is very delicious mixed with rice, suitable for diners who prefer strong flavors.

Fresh squid slices stir-fried with green peppers and fermented black beans, then poured over rice. The squid is fresh, and the black bean sauce is rich. It's a classic Hong Kong rice bowl dish.

Soft and flavorful fish-flavored eggplant served over rice. The savory flavor of salted fish perfectly matches the soft eggplant. The sauce is rich and is a 'rice killer'.

Deep-fried tofu cubes braised with meat slices and shiitake mushrooms, served over rice. The tofu absorbs the sauce, becoming chewy outside and tender inside. It has a home-style flavor, suitable for all ages.

A top choice for vegetarians, featuring various vegetarian ingredients braised and served over rice. The fermented bean curd sauce has a unique aroma. It's refreshing and healthy, not greasy.

Beef tenderloin strips cooked in a sweet and sour sauce, served over rice. Similar in flavor to 'Kyoto ribs' but boneless. The beef is tender, and the sweet and sour taste is appetizing.

Salted fish bits and diced chicken are stir-fried together. The savory flavor of the salted fish enhances the freshness of the chicken. The rice grains are dry and fragrant, with a unique flavor.

Preserved vegetable (pickled mustard greens) stir-fried with fresh squid, served over rice. The sour and crisp texture of the preserved vegetables contrasts with the freshness of the squid. It's appetizing and cuts through richness, with a crisp texture.

Classic Hong Kong dish. Pan-fried pork chop is drizzled with fresh tomato sauce. The sweet and sour sauce balances the greasiness of the pork chop. The large piece of meat is very satisfying, and the sauce is excellent for mixing with rice.

Rich curry beef brisket is poured directly over white rice. The curry sauce seeps into every grain of rice, and the beef brisket is tender. Spicy and slightly hot, making you want to eat bite after bite.

A stir-fried dish with fresh garoupa chunks (fish balls) and seasonal vegetables, served over rice with a thickened sauce. The fish is white, tender, and full of fresh flavor. It's a higher-end rice bowl option.

A unique fried rice dish with a red tomato and chicken sauce on one side and a white cream and seafood sauce on the other, forming a yin-yang pattern. The base is egg-fried rice. Enjoy two flavors at once.

A type of wet-fried rice, where the fried rice base is topped with a rich gravy containing shiitake mushrooms, diced meat, shrimp, and dried scallop shreds. It has a moist and rich texture with a strong savory flavor. It's a common staple in Hong Kong-style dim sum restaurants.

A highly skilled vegetarian stir-fried noodle dish, made only with soy sauce, scallions, bean sprouts, and onions stir-fried with thin egg noodles. The noodles are dry and elastic, evenly coated with caramelized soy sauce. Simple yet very flavorful.

Yi noodles (deep-fried flat egg noodles) are braised with yellow chives and dried straw mushrooms. The yi noodles absorb the broth and then dry out, with a chewy and slightly firm texture. Usually served at the end of a banquet, symbolizing longevity.

Grouper chunks stir-fried with noodles. Crispy noodles or soft stir-fried noodles served with fresh garoupa balls. The fish is fresh and delicious, and the noodles absorb the seafood sauce, making it luxurious and tasty.

A combination of large shrimp balls and noodles. The shrimp are crisp and springy, served with sauce-stirred noodles. The freshness is prominent, and the texture is rich.

Deep-fried fish head pieces cut into strips and stir-fried with noodles. The fish head pieces are crispy outside and springy inside, with a rich fish flavor. It's a stir-fried noodle dish with authentic Hong Kong flavor.

A type of noodle soup, with ingredients similar to Yangzhou fried rice (char siu, shrimp, etc.), served in a large soup bowl (wok). The broth is clear and fresh, and the noodles are smooth. Suitable for those who like soup.

A large bowl of noodle soup with snow vegetables and shredded pork. The salty and sour taste of the snow vegetables is infused into the soup, making it very appetizing. The noodles absorb the soup and have a smooth texture.

Rice noodles are braised with snow vegetables and shredded pork until dry and flavorful. The rice noodles are not broken and have a dry, elastic texture. The snow vegetables add flavor, with a suitable salty taste.

Sweet and sour fried rice noodles, with ingredients like 'wulou cai' (sweet pickled vegetables), char siu, and shrimp. It's slightly red in color and has a sweet and sour appetizing taste. It has a rich texture and the rice noodles are chewy.

Stir-fried noodles with fresh squid slices, usually served with black bean sauce. The squid is tender, and the noodles are crispy or soft. It's a seafood stir-fried noodle dish with excellent 'wok hei'.

Bean sprouts stir-fried with shredded pork and rice noodles. The rice noodles are stir-fried until dry and slightly charred, with simple ingredients that test the cooking technique. It has a crisp texture and is full of rice aroma.

Stir-fried rice noodles with curry powder aroma, golden in color. Ingredients include char siu, shrimp, egg shreds, and bean sprouts. Mildly spicy and dry, with a rich aroma.

A benchmark dish testing the chef's skill in Cantonese cuisine. Ho fun noodles are stir-fried over high heat with beef, bean sprouts, and scallions. The ho fun noodles are evenly colored, the beef is tender, and the 'wok hei' is intense, dry, and not greasy.

Usually prepared as a wet stir-fry, where meat slices and Chinese cabbage are thickened with gravy and poured over stir-fried rice noodles. The rice noodles are smooth, the meat slices are tender, and the sauce is rich. It has a moist and smooth texture.

A stir-fried rice noodle dish originating from Southeast Asia, usually containing Chinese sausage, shrimp, and egg, stir-fried with chili sauce or curry. It's spicy and rich in flavor, deep red in color, and intensely spicy.

Japanese udon noodles are braised using Chinese methods, with a variety of seafood added. The udon absorbs the seafood broth, with a chewy and smooth texture. Rich in flavor and very filling.

Assorted ingredients like meat and vegetables are braised with udon noodles. The udon is soft and flavorful, with a rich variety of ingredients. It's a noodle dish suitable for all ages.

Fresh squid is braised with udon noodles. The sweetness of the squid infuses the udon noodles. The udon is chewy and springy, and the squid is crisp, creating distinct layers of texture.

A high-end fried rice made only with egg white and deep-fried dried scallop shreds. It's white and elegant in color, with a dry texture. The savory flavor of the dried scallops is the soul of the dish, offering true taste in its simplicity.