Mijia Zhuang Chao Shi Sha Guo Zhou

Clay pot congee simmered with Hong Kong-style preserved sausage and liver sausage. The congee base absorbs the savory flavor and fat of the preserved meats, resulting in a rich and smooth texture. Served piping hot with an enticing aroma.

A healthy congee made with a variety of fresh mushrooms. Refreshing and sweet with a rich mushroom aroma. Suitable for those who prefer light flavors.

Pork ribs simmered until tender. The congee base is infused with the essence of the pork bones, resulting in a rich and savory flavor.

A classic congee combination, simmered with black mushrooms and tender chicken. The chicken is tender and juicy, the black mushrooms are fragrant, and the texture is rich.

Congee simmered with fresh shrimp, the broth has a natural sweetness. The shrimp meat is firm and chewy, full of seafood flavor.

A medley of seafood simmered to a tempting golden hue. Each spoonful is filled with the sweetness of seafood and the creaminess of congee.

Tender and delicate slices of fresh sea bass. Combined with other seafood, the broth is fresh and subtly sweet.

Mambo fish, rich in collagen, with a unique chewy texture. Adds a rich layer of texture to the seafood congee.

Luxurious seafood congee featuring over eight types of fresh ingredients. The broth is extremely fresh and sweet, a feast for seafood lovers.

The restaurant's signature dish, made with fresh live crab, freshly killed and simmered. The crab roe dissolves into the congee, turning it golden, with sweet and plump crab meat, offering a rich and luxurious flavor.

Combines the double deliciousness of fresh shrimp and crab. The essence of the seafood is fully released into the congee, with every bite delivering a rich taste of the sea.

Whole Boston lobster simmered, with thick and chewy meat. The lobster's freshness permeates every grain of rice, offering an ultimate luxurious experience.

The restaurant's premium congee, made with the finest ingredients. Generous portions and abundant ingredients, perfect for banquets or celebrations.

Small fish roe, with a crisp texture. Adds umami and a rich layer of texture to congee.

Fish meat rich in collagen, with a jelly-like chewy texture. Suitable for cooking in congee or soup.

Balls made from cuttlefish paste. Springy and chewy with a rich cuttlefish aroma.

Sweet and tender baby scallops. Adding them to the congee greatly enhances the broth's umami.

Peeled crab leg meat, convenient to eat. Sweet meat, suitable for those who want to enjoy crab without the hassle of shelling.

Large, plump fresh scallops. Tender and sweet, ready to be enjoyed after a light cooking.

Fresh squid, with thick and chewy meat. Delicious when sliced and added to congee or stir-fried.

Selected fresh shrimp, with firm and sweet meat. The perfect partner for clay pot congee.

Delicate and low-bone sea bass slices. Refreshing and subtly flavored.

Whole Boston lobster, with firm and sweet meat. Instantly elevates the dish with a luxurious touch.

Fresh eggs, usually whisked into boiling congee to create egg ribbons, adding a smooth texture and eggy flavor.

Thick, mushroom with a texture similar to abalone. Chewy with a hint of almond aroma.

Clustered mushrooms, with a crisp and tender texture. Mild flavor, suitable for pairing with various ingredients.

Mushrooms with a unique, rich aroma, considered a health food. Adds a deep flavor to the broth.

Cantonese-style preserved sausage, savory and sweet with a rich wine aroma. Firm texture when sliced.

Sausage made with duck liver, darker in color, with a richer and more mellow flavor than regular preserved sausage.

Black mushrooms and tender chicken as a la carte dishes. The chicken is tender and juicy, and the black mushrooms are fragrant.

Thick, well-marbled, high-quality shiitake mushrooms. Tender texture and excellent aroma.

Chicken's testicles, tender like tofu, considered a nourishing ingredient. Commonly found in sesame oil dishes or congee in Taiwanese cuisine.

Freshly caught crab, at its most flavorful. Ideal for adding to congee or cooking separately.

Deep-fried egg tofu, the skin is slightly wrinkled and absorbs the sauce, while the inside is soft. Served with Japanese-style sauce, savory and sweet.

Shrimp paste stuffed into crispy fried dough sticks. Crispy outside, springy inside. Rich in texture, a classic handmade dish.

Fresh water spinach stir-fried over high heat. Crispy texture. Sautéed with garlic, simple yet delicious.

Spinach, in season during winter, is tender and sweet. Stir-fried over high heat to retain its vibrant green color and nutrients.

Cabbage stir-fried with bacon. The aroma of bacon fat permeates the crisp and sweet cabbage, creating a rich flavor.

A unique Taiwanese vegetable, with a crisp and long texture. Simple stir-frying brings out its unique fragrance.

A combination of Three Cup Chicken flavor and scrambled eggs. Rich aroma of basil, sesame oil, and soy sauce, with tender eggs.

Scrambled eggs cooked in the Kung Pao style, with the spiciness of dried chilies and the numbness of Sichuan peppercorns. Tender and appetizing.

Battered and deep-fried king oyster mushrooms tossed with salt and pepper. May be served with shredded taro for added aroma. Crispy outside, tender inside, savory and pairs well with drinks.

Winter melon and clams braised together without excessive seasoning. The winter melon absorbs the sweet broth from the clams, resulting in a refreshing and delicious dish.

Green beans and deep-fried large intestines dry-fried together. The intestines are crispy outside and soft inside, while the green beans are crisp. A classic stir-fry.

Deep-fried chicken cartilage stir-fried with green beans and salt and pepper. Crispy and chewy, perfect with drinks.

Classic Sichuan dish, tender chicken cubes with peanuts and dried chilies. Spicy, savory, and flavorful, pairs well with rice.

Fresh clams stir-fried over high heat with plenty of basil. Sweet clams with a strong basil aroma, a must-order in Taiwanese stir-fry restaurants.

Pumpkin slices stir-fried with salted egg yolk. The sweetness of pumpkin and the savory flavor of salted egg are perfectly combined, with a creamy and sandy texture.

Pork belly slices stir-fried with garlic. The aroma of fat and garlic intertwine, with tender and non-greasy meat slices.

Tender beef strips stir-fried with chives over high heat. The beef is tender, the chives are sweet, and the aroma is enticing.

Asparagus (Bái Sǔn) coated with salted egg yolk (golden sand) and stir-fried. The asparagus is crisp, sweet, and juicy, with a savory and crispy golden sand coating.

Squid coated with salted egg yolk and stir-fried. Chewy and fresh, the golden sand sauce adds a rich savory flavor.

Chicken testicles stir-fried with black sesame oil and old ginger. Nourishing and healthy, with tender chicken testicles and a rich sesame oil aroma.

Shrimp stir-fried with plenty of minced garlic and butter. Rich creamy flavor, full of garlic, with sweet shrimp.

Hong Kong Typhoon Shelter style, stir-fried shrimp with plenty of fried garlic, fermented black beans, and chili. Spicy and crispy, with an intense garlic flavor.

Shrimp cooked in the Kung Pao style with dried chilies and Sichuan peppercorns. Spicy and flavorful, with well-seasoned shrimp.

Classic Hong Kong-style seafood dish. Crab is deep-fried and then stir-fried with fried garlic and chili. Crispy outside, tender inside, with a strong garlic aroma and unique flavor.

Crab stir-fried in Kung Pao sauce with dried chilies. Sweet crab meat paired with spicy sauce, finger-licking good.

Sliced yam topped with grilled mentaiko sauce. The yam is crisp and slightly sticky, with a rich and savory mentaiko flavor.

Bone-in meat grilled with a special sauce. The sauce is deeply flavorful, and the meat has a satisfying chew, perfect for gnawing.

Mackerel grilled with only salt. The skin is slightly charred and crispy. The fish is rich in oil, tender, and juicy.

Fatty salmon collar, grilled until golden and crispy. Tender meat with a captivating fatty aroma.

Hot tea mixed with toasted brown rice and green tea. Unique aroma, mellow and palate-cleansing.

Korean-style yuzu tea with yuzu pulp. Sweet and sour, refreshing, suitable for hot or cold.

Rich mango juice with aloe vera pulp. Tropical flavor with crunchy aloe vera, offering a rich texture.

Fresh kiwi juice with aloe vera. Appetizingly sweet and sour, rich in Vitamin C.

Sour kumquat paired with sweet honey and aloe vera. Balanced sweet and sour, refreshing and thirst-quenching.

Tofu skin soaked in secret braising liquid, tender and flavorful. Savory braising liquid overflows with each bite.

Braised until tender, chicken feet are rich in collagen. Melts in your mouth, savory and slightly sweet.

Cleaned large intestines, braised to a deep red color. Chewy and springy texture, becoming more flavorful with each chew.

A pot of soup cooked with abundant clams and cockles. The broth is milky white, extremely fresh, warming the stomach and whetting the appetite.

A seafood pot combining fresh shrimp and clams. Clear and fresh broth, with fresh ingredients.

Poached fresh shrimp seasoned with Shaoxing wine. The shrimp is chewy with a hint of wine aroma, enhancing the shrimp's sweetness.

The outer batter is fried to a golden crisp, encasing cold ice cream. The hot-and-cold 'fire and ice' sensation is a classic dessert.

The restaurant's creative fried dish, usually crispy fried pork belly slices. Crispy but not greasy, savory and addictive.

Deep-fried shredded taro. Crispy like a biscuit with a strong taro aroma.

Crispy Thai shrimp cakes with a shrimp paste filling. Served with a sweet and sour plum sauce, it's appetizing and cuts through richness.

Fried shrimp balls with pineapple slices, drizzled with mayonnaise. The sweet and sour taste is widely loved and suitable for all ages.

Black sausage made with cuttlefish pieces. Chewier than regular sausage with a seafood umami.

Crispy fried battered oysters. Crispy on the outside, juicy and sweet on the inside with a rich ocean flavor.

Crisp and refreshing cold cucumber salad with plenty of minced garlic. Savory and slightly spicy, very appetizing.

Slippery and crisp shredded seaweed. Seasoned as a cold dish, refreshing and palate-cleansing.

Whole squid stuffed with fish roe and smoked. Chewy texture with a unique smoky aroma and the pop of fish roe.

A frozen pack of the restaurant's popular dish. Heat at home to enjoy the rich, savory bone-in meat.

A frozen pack of Shaoxing wine-flavored braised chicken feet. Chewy skin and tender meat, an excellent appetizer when thawed or heated.

A convenient congee pack for home enjoyment. Retains the delicious flavor of black mushrooms and tender chicken.

A frozen pack of pork rib congee. Simply heat to enjoy the rich clay pot congee broth.

A frozen pack of classic Hong Kong-style preserved meat congee. Enjoy authentic preserved meat flavor easily at home.

A frozen pack of mushroom congee suitable for vegetarians. Healthy, convenient, and refreshing.