Xiang Bin Shao La

The restaurant's signature dish, usually includes various roast meats (like char siu, oil chicken, roast duck, etc.). Tender meat, served with white rice and side dishes, allowing you to taste multiple flavors at once.

Classic Hong Kong-style roast meat rice, includes three types of meat, commonly char siu, oil chicken, and roast duck. Moderately salty and sweet, very filling with white rice.

Rice bowl with three types of roasted meats, typically a combination of crispy roast pork, char siu, and roast duck. Crispy skin, tender meat, and savory gravy that goes well with rice.

Roast duck with golden crispy skin and juicy meat. The white rice drizzled with special braising sauce is even more delicious.

Chicken simmered in brine. Smooth skin and tender meat, usually served with scallion oil sauce to enhance aroma. Refreshing and not greasy.

Hong Kong-style crispy roast pork (Huo Rou). The skin is roasted until crispy like crackers, and the fatty and lean pork belly is savory and delicious.

Pork marinated with special sauce and roasted, then sliced. It has a bright red color, with a sweet honey glaze and charcoal-grilled aroma.

Double Combination Rice: Honey-glazed Char Siu and Crispy Roast Duck. Enjoy the sweetness of pork and the savory aroma of duck at the same time.

Double Combination Rice: Honey-glazed Char Siu and Rose Oil Chicken. Rich in texture.

Double Combination Rice: Honey-glazed Char Siu and Crispy Roast Pork. Satisfies both types of pork dishes at once.

Double Combination Rice: Crispy Roast Pork and Rose Oil Chicken. The crispy roast pork is paired with tender, smooth chicken.

Double Combination Rice: Crispy Roast Pork and Hong Kong Roast Duck. A meat-lover's combination with stronger flavors.

Double Combination Rice: Rose Oil Chicken and Hong Kong Roast Duck. The best choice for poultry lovers.

Rice dish featuring Cantonese preserved sausages (Lap Cheong and Liver Sausage). The fat from the preserved meats seeps into the rice, creating a unique and rich aroma.

Rice dish with Taiwanese or Cantonese sausage. The sausage has a firm texture and a sweet taste.

Includes two types of preserved sausages (usually Lap Cheong and Liver Sausage). Rich flavor.

Rice dish with a whole rose oil chicken leg. The meat is thick and tender, very satisfying to eat.

A luxurious option with a whole roast duck leg. The duck leg meat is firm and juicy, with crispy skin. A popular item at roast meat shops.

Cantonese-style fried rice, seasoned with salt instead of soy sauce. Usually includes diced char siu, shrimp, eggs, and scallions. Golden in color, with distinct grains of rice.

Fried rice with beef slices or shredded beef stir-fried over high heat. Tender beef, rice absorbing meat juices and egg fragrance.

Fried rice stir-fried with diced salted fish. The unique savory flavor of salted fish is its main characteristic, with a strong taste.

Classic Hong Kong-style fried rice, combining the savory flavor of salted fish with the tenderness of diced chicken. Rich and layered texture.

Fried rice with sliced sausage. The sweetness and oil from the sausage make the fried rice more flavorful.

Fried rice featuring fresh shrimp as the main ingredient. Light and delicious flavor, popular among many.

Homestyle fried rice with shredded pork and eggs. Simple yet delicious.

Fried rice made with shredded chicken. Relatively light and refreshing.

Fried rice with diced honey-glazed char siu, slightly sweet with a roast meat aroma.

Diced Cantonese preserved sausages (Lap Cheong and Liver Sausage) stir-fried. The fat from the preserved meats coats the rice, creating a very rich aroma.

Assorted Gravy Rice, typically includes meat slices, seafood, vegetables, and other ingredients, topped with a thick gravy. Smooth and easy to eat.

Shredded pork with vegetables in gravy, served over white rice. Homestyle flavor.

Shredded chicken with vegetables in gravy, served over rice. Smooth texture.

Char siu slices in gravy served over rice. The sweet and savory char siu paired with the gravy has a unique flavor.

Tender beef slices stir-fried with vegetables (usually gai lan or bok choy) in a gravy, served over hot rice.

Braised beef brisket chunks, stewed until tender and flavorful, served with rich gravy over white rice. Rich and aromatic.

Classic Hong Kong-style rice dish. Semi-cooked, tender scrambled eggs enveloping beef slices. Moist and smooth texture.

Sweet and sour sauce made from fresh tomatoes, paired with tender beef slices. Appetizing and goes well with rice.

Sweet shrimp combined with semi-cooked scrambled eggs. Beautiful in color and tender in texture.

Sweet and sour tomato sauce with crisp shrimp. Fresh and light flavor.

Tender fish slices with ginger, scallions, or vegetables in a thickened sauce. Fresh and light flavor.

Vegetarian-style gravy rice, including various mushrooms, vegetables, soy products, etc. Light and refreshing sauce.

Hong Kong Crispy Noodles. Noodles are deep-fried until crispy, then topped with gravy containing meat slices, seafood, and vegetables. Crispy outside, soft inside.

Shredded chicken with noodles, stir-fried or served with gravy.

Fried rice noodles seasoned with curry powder, including char siu, shrimp, bean sprouts, etc. Slightly spicy Southeast Asian flavor.

Beef slices and noodles stir-fried over high heat, usually with vegetables. Very aromatic.

Shredded Pork Chow Mein. A simple and classic noodle dish.

Ho fun stir-fried with various ingredients (meats, seafood, vegetables). Rich in texture.

Chow mein with braised beef brisket as topping or ingredient. Rich flavor.

Tender fish fillet chow mein. Delicious flavor.

A classic Cantonese stir-fry. Ho fun with beef slices, bean sprouts, and yellow chives stir-fried over high heat. Glossy appearance, full of 'wok hei'.

Chow mein with char siu slices. Moderately salty and sweet.

Light homestyle soup with seasonal vegetables and tofu. Refreshing broth.

Simple egg drop soup with vegetables. Nutritionally balanced.

Soup combining the slight sourness of tomatoes with the smoothness of egg drop. Appetizing and cuts through richness.

Clear broth with beef slices and vegetables. Allows you to savor the original flavor of the beef.

Tomato broth with beef slices. Sweet and sour, delicious.

Fresh clams cooked in soup with ginger. The broth is extremely fresh and full of seafood flavor.

Thick corn chowder, usually with egg drop or chicken shreds. Creamy aroma.

Soup with savory and crispy preserved mustard greens and shredded pork, unique flavor.

Clear soup with crisp bamboo shoot slices and shredded pork. Sweet and refreshing.

Soup with assorted ingredients and vegetables.

Soup with three types of seafood or meat ingredients (e.g., shrimp, squid, meat slices).

Fish slices in soup. The broth is fresh and sweet, and the fish is delicate.

Famous Hangzhou cuisine soup. A thick soup made with minced beef, egg drop, and cilantro. Smooth and palatable.

Rich and spicy braised beef brisket soup.

Hakka-style soup. Pickled mustard greens and pork belly slices stewed together. The broth is sour and appetizing.

Classic Taiwanese soup. Stewed with preserved pineapple paste, bitter melon, and chicken. The broth is sweet and slightly bitter, clearing heat and reducing fire.

Nourishing soup. Chinese yam is smooth and creamy, stewed with goji berries and chicken. Restorative and warming.

Tender beef slices marinated and stir-fried with plenty of scallions over high heat. Strong scallion aroma, tender meat.

Beef and Chinese broccoli (or gai lan) stir-fried with satay sauce. Savory and aromatic with the unique fragrance of satay.

Tender scrambled eggs combined with beef slices. Smooth texture, suitable for all ages.

Beef stir-fried with oyster sauce. Savory and sweet flavor, glossy appearance.

Crisp Chinese broccoli stir-fried with tender beef slices, a common pairing in Cantonese cuisine.

Beef brisket chunks stewed until flavorful, with rich gravy. Suitable for pairing with rice.

Sichuan classic. Cooked pork belly is sliced and stir-fried with dried tofu, chili, and broad bean paste. Savory and slightly spicy.

Shredded dried tofu stir-fried with shredded pork. Homestyle dish, rich in texture.

A platter of various signature roast meats (like char siu, roast duck, oil chicken, roast pork, etc.). Suitable for sharing among multiple people.

Also known as Sweet and Sour Pork. Fried crispy pork pieces stir-fried with bell peppers, onions, and pineapple in a sweet and sour sauce. Crispy outside, tender inside.

Tomatoes and eggs stir-fried. Sweet, sour, and juicy, a common home-style dish.

Scrambled eggs cooked with scallions. The aroma of egg and scallion intertwine.

Tofu cubes braised with diced salted fish and diced chicken. Savory and goes well with rice, with tender and flavorful tofu.

Shrimp and tofu seasoned with black bean sauce. Unique flavor.

Pan-fried then braised tofu, absorbing the soy sauce and sugar glaze. Slightly chewy skin and soft interior.

Crispy cashews stir-fried with tender shrimp. Contrasting textures and very aromatic.

Similar flavor to Pineapple Shrimp Balls. Sweet and sour pineapple paired with shrimp. Refreshing and appetizing.

Shrimp and eggs stir-fried. Freshness and egg fragrance blend together.

Simply stir-fried shrimp, best to savor the fresh sweetness and crispness of the shrimp.

Pickled mustard greens and pork belly stir-fried. Sour, fragrant, and with a crisp texture.

Fish slices stir-fried with vegetables. Light and delicious flavor.

Fish slices stir-fried with black bean sauce. The savory flavor removes fishiness and enhances freshness.

Deep-fried fish pieces coated in a sweet and sour sauce. A flavor loved by adults and children.

Clams stir-fried over high heat with basil, garlic, and chili. Highly aromatic, a classic stir-fried dish.

Blanched Chinese broccoli drizzled with oyster sauce, retaining the vegetable's crispness and original flavor.

Crisp lettuce drizzled with oyster sauce. Refreshing and crunchy.

Seasonal vegetables stir-fried. Healthy and refreshing.