Wang Chao Can Ting - Kai Sa Da Fan Dian

Braised beef shank slices drizzled with a special roasted chili sauce. The texture is tender and chewy, with a smoky and slightly spicy flavor from the chili, an appetizing cold dish.

Fresh shrimp steeped in a special wine-infused brine. The shrimp is sweet and springy, with a rich wine aroma and a unique flavor.

Black fungus blanched and mixed with balsamic vinegar and seasonings. Crispy and sour, refreshing and appetizing, rich in dietary fiber.

Cold-dressed fish skin made in the Shunde style. The fish skin is extremely crispy and Q-bouncy, served with shredded scallions and a special sauce, with a fresh and delicious flavor.

Preserved egg made into a crystal-clear jelly, served with a smoky roasted chili sauce. The texture is Q-bouncy and refreshing, spicy and appetizing.

Chicken cooked and diced, drizzled with a sauce made of sand ginger and scallion oil. The chicken is tender and juicy, with a rich scallion oil aroma, and the sand ginger adds a unique flavor.

Figs preserved in honey. Soft and chewy texture, sweet flavor, suitable for eating before or during a meal, refreshing and appetizing.

Japanese thick omelet filled with eel and topped with fish roe. Rich egg flavor, layered texture, sweet and delicious.

Fresh beef slices stir-fried with ginger and scallions over high heat. The beef is tender and smooth, with a rich wok hei, and the aroma of scallions and ginger is fragrant.

Pork belly slices cooked with black pepper sauce. The rich fat of the pork belly is perfectly combined with the spicy black pepper, savory and slightly spicy.

Crispy fried pork ribs coated in a special coffee-flavored sauce. Sweet and savory with a unique bitter aroma of coffee, a distinctive and charming flavor.

Pork ribs deep-fried until crispy outside and tender inside, stir-fried with salt and pepper and spices. Crispy and savory, a popular dish to accompany drinks.

Diced chicken stir-fried with dried chilies, Sichuan peppercorns, and peanuts. The chicken is tender, with a numbing, spicy, and savory flavor, a classic Sichuan dish.

Seasoned with three types of sauce (sesame oil, soy sauce, rice wine) and flavored with basil. The chicken is flavorful and aromatic, a classic Taiwanese dish.

Jasmine tea, with a clear liquor and a delicate aroma. Suitable for accompanying meals to relieve greasiness. (Price per person)

Oolong tea, moderately fermented, with a mellow and sweet aftertaste. (Price per person)

Chrysanthemum tea, with a fragrant aroma and properties that clear heat and reduce fire. (Price per person)

Pu-erh tea, with a reddish liquor, mellow and round taste, warming the stomach and aiding digestion. (Price per person)

A blend of chrysanthemum and Pu-erh tea, combining the mellowness of Pu-erh with the fragrance of chrysanthemum. (Price per person)

Freshly squeezed orange juice. Rich in vitamin C, sweet and delicious. (Price per pot)

Fresh cod fillet steamed. Preserves the original sweet flavor of the fish, with a delicate and tender texture, refreshing and healthy.

Squid coated in a special honey sauce. The texture is fresh, delicious, and springy, with a balanced sweet and savory flavor, suitable for all ages.

Sea bass fillet steamed with chopped chili sauce. The fish is tender and fresh, absorbing the sour and spicy broth of the chopped chili, appetizing and goes well with rice.

Fresh shrimp deep-fried and then stir-fried with seven-spice powder and spices. Crispy shell, sweet shrimp, with the mild spiciness of Japanese seven-spice powder.

Fresh shrimp blanched in aged Shaoxing wine. The method is simple but highlights the sweetness of the shrimp and has a light wine aroma.

Crispy fried shrimp balls with diced fruit, drizzled with mayonnaise. Crispy outside and tender inside, sweet and sour, a classic banquet dish.

Tender tofu braised with spicy bean paste and Sichuan peppercorns. Smooth texture, numbing, spicy, and savory, very good with rice.

Tofu braised with various delicious mushrooms. The flavor is light and fresh, with a rich texture and balanced nutrition.

Eggplant steamed with savory preserved mustard greens. The eggplant absorbs the mellow aroma of the preserved mustard greens, with a soft, flavorful, and tender texture.

Preserved egg (century egg) as the main ingredient, stir-fried with spices or vegetables. The unique flavor of the preserved egg combines with the spices for a special taste.

Cauliflower cooked in a dry pot with chili peppers and spices. Crispy texture, with rich wok hei and a slightly spicy flavor.

Tofu cubes braised with salted fish and diced chicken. The unique savory flavor of salted fish permeates the tofu and chicken, creating a rich taste.

Napa cabbage and ingredients slow-cooked until tender. The broth is sweet, the cabbage melts in your mouth, full of traditional Taiwanese home-style flavor.

Diced salted fish, diced chicken, and rice stir-fried over high heat. The rice is distinct, and the savory flavor of salted fish is perfectly combined with the freshness of chicken.

E-fu noodles and crab meat simmered in broth until the sauce thickens. The noodles absorb the delicious broth, with a smooth texture and the freshness of crab meat.

A personal pot of soup slow-cooked with shiitake mushrooms and chicken. The broth is clear and sweet, the chicken is tender, warming and nourishing.

Clear soup cooked with pine nuts and vegetables. The flavor is light and elegant, with the unique nutty aroma of pine nuts.

Classic carbonated beverage, rich in bubbles, with a refreshing taste.

Lemon-lime flavored carbonated beverage, with a clear and refreshing taste.

Silky smooth rice noodle rolls filled with honey-glazed char siu. Drizzled with special soy sauce, the texture is soft, smooth, sweet, and savory.

Steamed soft white bun filled with char siu seasoned with oyster sauce. The bun is fluffy, and the filling is rich and sweet and savory.

Translucent crystal skin filled with whole fresh shrimp. The skin is crystal clear, the texture is springy, and the filling is fresh and juicy.

Meatballs coated with glutinous rice and steamed. The outer layer of glutinous rice is soft and sticky, and the inner meatballs are fresh, fragrant, and springy.

Pork ribs marinated in plum sauce and then steamed. The meat is tender and smooth, with a sweet and sour plum flavor, refreshing and not greasy.

Chicken feet deep-fried and then braised, absorbing the oyster sauce. The texture is soft and tender, easy to separate from the bone, rich in collagen.

Glutinous rice, chicken, and ingredients steamed in lotus leaves. The glutinous rice is soft and tender, with a light lotus leaf aroma.

A pancake made from mixed shrimp paste and chives. Sweet and Q-bouncy texture, golden and crispy on the surface.

Radish cake with preserved meat and dried shrimp. Pan-fried until golden and crispy on the outside, and tender and smooth on the inside, with a rich aroma.

Spring roll wrappers filled with shredded meat, vegetables, etc., and fried until golden. Crispy wrapper, rich filling.

A flaky pastry with a rich scallion filling. The pastry has distinct layers, a crispy and flaky texture, and a strong scallion flavor.

Flaky pastry filled with honey-glazed char siu. Crispy outside and hot inside, with a rich blend of sweet and savory flavors and a complex texture.

A dessert with a smooth texture similar to tofu pudding, with a rich almond aroma. Usually served with syrup, it is cool and refreshing.

Glutinous rice cakes fried until crispy outside and soft inside, drizzled with sweet brown sugar syrup. Soft, sticky, and sweet.

A classic Hong Kong dessert, including mango, pomelo segments, sago, and coconut milk. Rich in flavor, sweet and sour, and intense.

Steamed bun filled with custard. The bun is Q-bouncy, and the filling is rich, creamy, and sweet.

Glutinous rice balls fried and coated with sesame oil, with a matcha flavor. Crispy on the outside, soft and sticky on the inside, with a charming aroma.

Coconut milk-based, with clear, Q-bouncy sago. Full of Southeast Asian flavor, sweet and smooth.