Jidian Gongchengshu Yuangong Canting

A classic Cantonese noodle dish. It features 'ho fun' (flat, wide rice noodles), sliced beef, bean sprouts, and yellow chives, stir-fried with soy sauce over high heat. It has a dry, smooth texture with a rich 'wok hei' (smoky aroma). Usually served as a main course for lunch or dinner.

Noodles topped with pork ribs steamed in black bean sauce (fermented black beans, garlic, chili). The pork ribs are tender and juicy, and the black bean sauce is savory, slightly spicy, and very flavorful.

A fusion fried rice combining Chinese and Western elements. Ground beef is stir-fried with rice, and cheese or cheese sauce is added. The rice grains are distinct, with the savory flavor of beef and the rich creaminess of cheese.

Rice noodles braised with fish-fragrant eggplant. Fish-fragrant eggplant is made from eggplant, minced meat, salted fish bits, and fermented bean paste. The rice noodles absorb the rich, sour, spicy, and savory sauce, and the eggplant is tender.

Pan-fried chicken chop drizzled with rich black pepper sauce, served with white rice. The chicken is tender, and the black pepper sauce is spicy and savory, making it very appetizing.

Hong Kong-style roasted meat rice. Sliced honey-glazed char siu is served with tender scrambled eggs over rice. The sweet and savory flavor of the char siu perfectly complements the egg's aroma, creating a classic home-style taste.