Jia Hong Shao E

A delicacy in Cantonese roasted meats, featuring plump goose legs roasted in a hung oven. The goose skin is golden and crispy, with rich fat under the skin, and the meat is tender and juicy. It's even more delicious with the special sweet and sour plum sauce.

The restaurant's signature Cantonese roast goose rice. The goose is marinated and roasted in a hung oven, with crispy skin and tender meat, drizzled with a unique braising sauce, savory and goes well with rice.

Whole roast duck leg cut into pieces. The duck skin is roasted to a reddish, glossy finish, with a crispy texture. The duck meat is delicate and not dry, a popular choice for roasted meat lovers.

Whole large chicken leg rice, with a choice of cooking method. Roasted chicken leg has crispy skin and tender meat; oil-braised chicken leg is flavorful and tender; white chicken leg retains the original fresh chicken flavor.

A classic combination of three types of Hong Kong roasted meats, usually including oil-braised chicken, roast duck, and honey-glazed char siu. Rich and varied textures, suitable for diners who want to try multiple flavors.

A traditional claypot rice dish featuring Cantonese preserved sausage, liver sausage, and cured meat. The fat from the preserved meats seeps into the rice, with a balanced sweet and savory taste, and a unique aroma of wine and aged meat.

A rice dish where you can freely choose two types of roasted meats. Suitable for customers who want to customize their meat combination (e.g., char siu with oil-braised chicken).

Classic Cantonese oven-roasted duck, with a bright red and crispy skin. The meat has a faint fruitwood aroma, making it an excellent choice for lunch or dinner with white rice.

Honey-glazed char siu made with semi-fatty pork, roasted until slightly caramelized with maltose coating. Tender and chewy texture, with a sweet and savory taste.

Also known as 'Siu Nam Zai', characterized by a crispy, cracker-like skin and layers of fatty and lean pork belly, creating a rich texture. Savory and crispy, it's very satisfying with rice.

Pork ribs marinated in a special honey sauce and then roasted, with a reddish color. The meat has a chewy texture and a sweet flavor, full of sauce aroma.

Chicken cooked by poaching, maintaining its smooth skin and tender, original meat flavor. Usually served with scallion oil for a fresh and delicious flavor.

Chicken cooked in a special brine, with a brown skin and tender, flavorful meat. It has a faint aroma of herbs and soy sauce.

Cantonese-style fried noodles, pan-fried until golden brown and crispy on both sides, topped with a rich sauce of sliced meat, seafood, and vegetables. Crispy on the outside, soft on the inside, with rich layers of texture.

Singapore-style curry-flavored fried rice vermicelli. Includes char siu, shrimp, egg, and vegetables, seasoned with curry powder. Golden in color, slightly spicy and appetizing.

Wide hor fun stir-fried over high heat with char siu slices, bean sprouts, and chives. The hor fun is chewy and smooth, with rich 'wok hei' and soy sauce char aroma.

A classic test dish of Cantonese restaurants. Tender beef slices and hor fun are stir-fried over high heat, emphasizing the 'wok hei'. The hor fun is dry and not greasy, with a savory and flavorful taste.

Handmade fresh shrimp wontons with thin noodles. The noodle soup is light and delicious; the dry noodles are tossed with oyster sauce and toppings, with chewy noodles.

Cantonese-style fried rice, stir-fried with unique salted fish and diced chicken. The distinctive savory flavor of the salted fish is the highlight of this fried rice, with a rich taste.

Classic Yangzhou-style fried rice, typically with diced char siu, shrimp, and egg. The rice grains are distinct, colorful, and have a fresh and delicious flavor.

Diced or shredded beef stir-fried with rice over high heat. The beef is tender, and the rice absorbs the meat juices and egg flavor. A simple yet delicious homestyle choice.

Fried rice with Hong Kong-style preserved sausage and liver sausage. The preserved meats release oil and aroma during stir-frying, infusing the rice with a rich Hong Kong flavor.

Usually stir-fried with ketchup, giving it a reddish hue and sweet taste. With various ingredients, it's a popular sweet and sour fried rice dish.

Tender beef slices stir-fried with oyster sauce over high heat. Oyster sauce provides a rich umami and sweet-savory taste. The beef is tender, making it a flavorful stir-fried dish to accompany rice.

Beef brisket stewed until tender, combined with oyster sauce. The beef brisket is rich in collagen, and the sauce is thick, offering a rich and hearty texture.

Pork ribs stir-fried with fermented black beans and chili peppers. The unique savory flavor of fermented black beans and the spiciness of chili peppers create distinct layers of flavor in the ribs, making them very appetizing.

Tender, slightly undercooked scrambled eggs enveloping crisp shrimp. Rich egg flavor, sweet and fresh shrimp. A mild dish suitable for all ages.

Deep-fried pork chop sprinkled with salt and pepper. Crispy on the outside, tender on the inside, savory and slightly spicy, with an enticing aroma. Perfect with drinks or rice.

Seasonal vegetables stir-fried over high heat, retaining their green color and crisp texture. Refreshing and palate-cleansing, for a balanced diet.

A variety of ingredients (such as seafood, meat slices, vegetables) topped with a rich sauce over white rice. Moist and rich texture, similar to a rice bowl.

Beef brisket braised in Chu Hou sauce until tender, served with white rice. The beef brisket is tender and juicy, the sauce is rich and goes well with rice, with a mellow flavor.

A sauce of tender egg swirl and crisp shrimp is poured over rice. Smooth texture, fresh and refreshing taste.

Classic Cantonese rice bowl with tender beef slices and a sauce mixed with half-cooked egg. The beef is tender, the egg flavor is rich, and it's excellent mixed with rice.

Beef slices braised in black pepper sauce. The spicy aroma of black pepper stimulates the appetite. It has a stronger flavor and is very satisfying with rice.

Beef slices stir-fried with Taiwanese or Hong Kong-style satay sauce, served over rice. The satay sauce has a rich and unique flavor of flatfish and spices, savory and delicious.

Seasonal fresh vegetables braised with beef slices, served over rice. Nutritionally balanced, with a fresh and natural flavor.

A raw egg (or half-cooked egg) is added to hot beef rice. Mix the egg into the hot rice for a smoother texture and egg flavor.

A sweet and sour sauce made from fresh tomatoes and beef. The natural acidity of tomatoes is appetizing and cuts through richness. The beef is tender, with a bright red and appealing color.

Pan-fried or deep-fried pork chop with fresh tomato red sauce. The pork chop is firm, and the sauce is sweet and sour, similar to a braised version of Hong Kong-style baked pork chop rice.

Pork chop with rich curry sauce. The curry is fragrant and slightly spicy, the pork chop is crispy, and the flavor is rich and appetizing.

Large amounts of onions braised with pork chops. The onions release their natural sweetness, combining with the savory flavor of the pork chops. The sauce is sweet and smooth.

Pork chop with fermented black beans and chili sauce. Fermented black beans are savory, and chili adds flavor. It's a rich-flavored dish that is very satisfying with rice.

Cantonese-style wontons filled with whole shrimp. The broth is clear and delicious, usually made from dried flounder or shrimp shells, full of umami.

A clear broth made with chicken and diced lean meat. The soup is clear and sweet, purely showcasing the original flavor of the meat.

Soup with fresh fish slices and preserved egg. The unique flavor of preserved egg dissolves into the soup, paired with cilantro for a unique and cooling effect.

Homestyle soup, with diced meat adding umami and a tender egg swirl. Simple and refreshing, it pairs well with rich-flavored roasted meat rice.

Fresh pork liver cooked in soup with ginger slices to remove any gaminess. The pork liver is tender, and the soup is sweet and iron-rich, a traditional nourishing soup.

A la carte Cantonese roast goose platter. Suitable for sharing among multiple people, allowing you to taste more parts of the goose. Crispy skin and fragrant meat, excellent with drinks or rice.

A la carte oven-roasted duck platter. The duck skin is oily and crispy, the duck meat is fragrant, served with dipping sauce. A popular choice for gatherings.

A la carte rose oil-braised chicken platter. The chicken is infused with the essence of the braising liquid, with tender meat and chewy skin, fragrant and flavorful. Suitable for the elderly and children.

A la carte white cut chicken platter. Retains the original fresh flavor of the chicken, with yellow skin and white meat. Served with scallion ginger oil for a fresh and delicious flavor.

A la carte honey-glazed char siu. Sliced, the meat is reddish with slightly caramelized edges, with a balanced sweet and savory taste, a great dish to accompany drinks.

A la carte crispy roasted pork belly. The pork belly has distinct layers, with a skin as crispy as crackers. Fatty but not greasy, with an excellent texture.

A la carte honey-glazed pork ribs. The ribs are firm and coated with a sweet sauce, leaving a lingering taste.

A platter allowing you to choose any two types of roasted meats (goose meat may require an additional charge). Satisfies the desire for diverse flavors.

A luxurious platter allowing you to choose any three types of roasted meats. Generous portion, suitable for family gatherings or sharing among many.

Cantonese congee base with abalone slices and large shrimp. The congee base is smooth and delicate, and the seafood umami is infused into the rice porridge, luxurious and delicious.

Congee made with abalone slices and large shrimp. A combination of surf and turf, with a rich texture and high nutritional value.

A classic congee with chewy shrimp balls and tender chicken. Smooth texture, sweet and delicious, a comforting and stomach-warming dish.

One of the most classic Cantonese congees. The unique aroma of preserved egg perfectly combines with shredded lean salted pork. The congee base is smooth and creamy, endlessly enjoyable.

Congee made with fresh fish slices and lean pork. The fish is delicate, and the lean pork adds texture. The flavor is fresh and delicious.

The sweetness of fish slices and the richness of preserved egg complement each other. Sprinkled with chopped scallions and pepper for enhanced flavor.

Congee featuring fresh fish slices. The fish is tender and easy to digest, suitable for those who prefer light flavors or are feeling unwell.

Freshly made beef congee, where marinated beef slices are cooked in boiling white congee. The beef is tender, and the congee base is full of beef umami.

Fresh pork liver congee, with a tender and non-fishy texture. A traditional nourishing congee, rich and sweet.