Jia Hong Shao E

Hong Kong-style roast goose leg rice, using plump goose legs. Crispy skin, tender meat, rich in fat. Served with white rice and plum sauce, it's moderately sweet and savory with a rich aroma. It's a signature popular dish.

Classic Hong Kong roast goose rice, with crispy skin and tender meat, drizzled with special brine. Every bite is full of roast meat aroma, suitable for diners who love traditional Hong Kong flavors.

A whole roast duck leg served with white rice. The duck skin is roasted to a caramel color, the meat is tender and chewy. The fat combines with the rice aroma for a rich flavor.

Chicken leg rice with various cooking methods, choose from roast, soy sauce braised, or poached according to preference. The chicken is tender and juicy, with generous portions.

Taste three types of Hong Kong-style roasted meats at once, usually including poached chicken, roast duck, and honey-glazed char siu. A rich variety of meats with distinct textures, the best choice to satisfy your cravings.

Authentic Hong Kong preserved meat rice, including Chinese sausage, liver sausage, and cured meat. The cured meats have a rich, salty, and fragrant flavor, and the fat seeps into the rice, creating a unique taste.

A rice dish where you can freely choose two types of roast meats (excluding goose). Suitable for customers who want to try different flavor combinations.

Roast duck rice cooked using the traditional hanging oven method. The duck skin is ruby-red, crispy, and tender, with the aroma of charcoal baking.

Char siu made with semi-fatty pork, brushed with honey sauce and roasted. The texture is tender, with a balanced sweet and savory taste, very good with rice.

Hong Kong-style crispy roast pork, with a golden crispy skin and layers of fat and lean pork belly. Crispy and savory with every bite, a delightful taste.

Pork ribs with bone, roasted with honey sauce, with a bright red color. The taste is sweet, and the meat is chewy, leaving a lingering aftertaste.

Chicken cooked using a low-temperature poaching method, preserving its original flavor and tender texture. Usually served with ginger-scallion oil for a refreshing flavor.

Chicken cooked in a special soy sauce brine. The skin is smooth, the meat is tender, and the brine is savory and sweet. The chicken absorbs the brine's aroma and is very flavorful.

Cantonese-style fried noodles, pan-fried until golden brown and crispy on both sides, then topped with a rich gravy. Crispy on the outside and soft on the inside, with a delicious gravy.

Rice vermicelli with curry flavor, stir-fried with ingredients like char siu, shrimp, and egg shreds. The rice vermicelli is dry and elastic, with a slightly spicy and appetizing aroma.

Rice noodles and char siu slices stir-fried over high heat, seasoned with soy sauce. The rice noodles are chewy and smooth, with a captivating wok hei (aroma).

Classic Cantonese dish, tender beef slices, and glossy, evenly coated rice noodles. Emphasizes wok hei, resulting in a fragrant and non-greasy dish.

Hong Kong-style fresh shrimp wontons with alkaline noodles in a clear and fresh broth. The wontons are plump and springy, the noodles are crisp, a simple yet satisfying choice.

Dry-mixed noodles, usually topped with oyster sauce or a special sauce. The noodles are chewy and elastic, suitable for eating with clear soup.

Fried rice stir-fried with diced salted fish and minced chicken. The unique aroma of salted fish is the soul of this dish, with a rich flavor and distinct grains of rice.

Traditional Cantonese fried rice with abundant ingredients, usually including char siu, shrimp, and eggs. No soy sauce is added, resulting in a golden color and a fresh, delicate flavor.

Minced or sliced beef stir-fried with rice. The beef is tender and flavorful, and the rice absorbs the meat juices, creating an aromatic dish.

Fried rice with diced Hong Kong sausage and liver sausage. The fat from the cured meats is released during stir-frying, filling the fried rice with a sweet and savory aroma.

Fried rice stir-fried with ketchup, with a reddish color. Sweet and sour flavor, usually with ingredients like ham and eggs, very popular with children.

Sliced beef and vegetables stir-fried with oyster sauce over high heat. The beef is tender, and the sauce is savory and rich, perfect with rice.

Beef brisket stewed for a long time until tender and flavorful. The oyster sauce enhances the beef's umami, with rich collagen.

Pork ribs stir-fried with fermented black beans and chili peppers. The flavor is salty, spicy, fresh, and fragrant, with flavorful ribs, a classic Cantonese dish with a strong taste.

Scrambled eggs with a tender, slightly cooked texture enveloping crisp shrimp. The egg aroma and seafood freshness are perfectly blended, suitable for all ages.

Deep-fried pork chop sprinkled with salt and pepper. Crispy outside, tender inside, salty and slightly spicy, perfect as a side dish or with rice.

Stir-fried seasonal fresh vegetables, preserving their crispness and original flavor. High-heat stir-frying with wok hei, refreshing and palate-cleansing.

Rice topped with a rich gravy, usually containing seafood, meat slices, and vegetables. The sauce is thick and savory, providing a moist and delicious texture with every bite.

Stewed until tender beef brisket poured over white rice. The sauce is thick and savory, the beef brisket is rich in collagen, with a mellow flavor.

Smooth egg gravy with shrimp covering white rice. Moist and smooth texture, light and fresh flavor.

Sliced beef with a savory egg gravy poured over rice. The beef is tender, and the egg aroma is rich, a classic Hong Kong rice dish.

Sliced beef braised in black pepper sauce. The spiciness and aroma of black pepper stimulate the appetite, with a strong flavor.

Beef slices cooked with satay sauce and served over white rice. Satay's unique dried flatfish and spice flavors are rich and very good with rice.

Fresh seasonal vegetables stir-fried with sliced beef. The vegetables are crisp, the beef is tender, a balanced and nutritious choice.

A raw egg is cracked over hot minced beef rice. Mix the raw egg into the hot rice for a smoother and richer texture.

Sweet and sour sauce made from tomatoes and beef poured over rice. The natural acidity of the tomatoes is refreshing and appetizing, and the beef is tender.

Fried pork chop with a fresh tomato sauce. The pork chop is crispy outside and tender inside, paired with a sweet and sour tomato sauce, which is refreshing and appetizing.

Fried pork chop drizzled with rich curry sauce. The curry aroma is rich, and the slightly spicy taste is a perfect match for the crispy pork chop.

A large amount of sliced onions and sauce are braised and then poured over fried pork chops. The onions release their sweetness, and the sauce is moderately sweet and savory.

Pork chops seasoned with a sauce of fermented black beans and chili peppers. The fermented black beans are savory and have a unique, strong flavor, suitable for those who prefer strong tastes.

A la carte Hong Kong roast goose, with different portion sizes available. Crispy skin and tender meat, suitable for sharing or for those who want to eat a lot of meat.

A la carte hanging oven roast duck platter. The duck skin is glossy and crispy, the meat is juicy, a great choice for adding to a gathering.

A la carte soy sauce chicken platter. The chicken skin is smooth, the meat is tender, and the brine is savory and flavorful, suitable for all ages.

A la carte poached chicken platter. Preserves the original freshness and sweetness of the chicken, with smooth skin and tender meat, usually served with scallion oil.

A la carte honey-glazed char siu platter. The exterior is caramelized and sweet, the meat is tender, with a good balance of fat and lean, a classic Hong Kong roast.

A la carte crispy roast pork platter. Known for its crispy skin and juicy pork belly, with a rich texture and enticing salty flavor.

A la carte honey-glazed spare ribs platter. The ribs are coated in honey sauce, with a bright red color, and are very flavorful when gnawed.

A platter where you can freely choose two types of roast meats (excluding goose). Satisfies greedy taste buds, enjoy double deliciousness at once.

A luxurious platter where you can freely choose three types of roast meats (excluding goose). Generous portions, suitable for family gatherings or sharing among many.

Pure wonton soup, no noodles. The shrimp wontons have thin wrappers and generous fillings, and the broth is clear and sweet, suitable for those who want hot soup.

Clear chicken broth with minced meat. Simple and delicious, it's warming and light.

A soup with fish slices and preserved egg. The fish is tender, and the preserved egg adds a unique flavor and complexity, a classic Hong Kong home-style soup.

Simple egg drop soup with minced meat added for texture and flavor. Smooth texture, rich in nutrients.

Soup made with fresh pork liver, usually with ginger slices to remove the fishy smell. The pork liver is tender and rich in iron, and the soup is clear and refreshing.

Luxurious Hong Kong-style congee, with abalone slices and large shrimp balls. The freshness of the seafood blends into the smooth congee base, creating a luxurious taste.

A combination of abalone slices and tender chicken cooked in congee. The congee base is smooth, and the freshness of the seafood and meat intertwines, creating a rich texture.

Springy shrimp balls and tender chicken cooked in congee. Light and fresh, a classic double combination congee.

The most classic Hong Kong congee, with preserved egg and shredded lean meat paired with smooth white congee. Smooth texture, endlessly enjoyable.

Fish slices and lean meat cooked in congee. The fish is delicate, the lean meat adds chewiness, and the flavor is fresh and light.

A combination of fish slices and preserved egg. The richness of the preserved egg and the sweetness of the fish are perfectly blended in hot congee.

Fresh fish slices quickly cooked. The fish remains tender, and the congee base is full of fish flavor, light and healthy.

Raw beef slices are quickly cooked in boiling white congee. The beef is tender, and the meat juices are locked in the congee, creating a rich aroma.

Congee cooked with fresh pork liver, with proper heat control to prevent the liver from becoming dry. The texture is tender and powdery, a traditional nourishing congee.