Xiang Gang Xin Hua Cha Can Ting

A classic Hong Kong rice dish. Thick-cut luncheon meat and pork chop are pan-fried until fragrant, topped with a sunny-side-up egg over white rice, drizzled with soy sauce. Simple yet satisfying.

Cantonese style "two-sided yellow" fried noodles. Noodles are pan-fried until golden and crispy, topped with a rich gravy containing shredded meat and vegetables, offering a crispy exterior and soft interior.

Beef fried noodles stir-fried over high heat. The beef is tender, the noodles absorb the sauce, and it has a rich wok hei.

Noodles stir-fried with crisp silver sprouts (bean sprouts with heads and tails removed) and shredded pork. The flavor is fresh and delicious, with a rich texture.

Vegetarian-friendly stir-fried noodles with various vegetables and mushrooms (such as shiitake, wood ear, bamboo shoots), with a fresh and sweet sauce.

A classic stir-fried noodle dish that tests the chef's skill. Only premium soy sauce, bean sprouts, and yellow chives are used for a quick stir-fry, resulting in dry, springy noodles full of soy sauce aroma.

Beef slices stir-fried with fermented black beans and green peppers, served with soft ho fun noodles. The black bean sauce is rich, with a hint of spice and the saltiness of fermented beans.

Pork ribs stir-fried with black bean and chili sauce served with ho fun noodles. The ribs are flavorful, and the ho fun absorbs the rich sauce.

The soul of Hong Kong tea restaurants. Ho fun noodles, beef, bean sprouts, and yellow chives are stir-fried over high heat, resulting in an evenly glossy appearance, strong wok hei, and an enticing aroma.

Similar to dry-fried beef ho fun, but with tender sliced pork as the main ingredient. It also emphasizes heat control and the caramelized aroma of soy sauce.

Rice noodles braised with satay sauce and thinly sliced beef. The rice noodles absorb the unique spice flavor of satay and the richness of the beef fat, making them moist and flavorful.

Rice noodles braised with pickled mustard greens and shredded pork. The flavor is savory and appetizing, with the unique aroma of pickled mustard greens.

Fried rice noodles with a Southeast Asian flavor, usually containing egg, shrimp, or char siu. Golden in color and savory.

Fried rice with the unique salty flavor of preserved saba fish and diced chicken. The rich aroma of preserved fish blends perfectly with the rice for a distinctive flavor.

A sweet and sour appetizing fried rice with pineapple chunks and diced chicken. The fruity flavor is fresh, suitable for those who prefer a light taste.

Minced beef and shredded lettuce are stir-fried with rice over high heat. The rice grains are distinct, with the savory flavor of beef and the crispness of lettuce.

A red fried rice dish, typically stir-fried with ketchup or a similar sauce, containing ham, sausage, and vegetables, with a sweet and sour flavor.

One of the most classic Chinese fried rice dishes. Rich in ingredients, including diced char siu, shrimp, chopped scallions, and egg, stir-fried until dry and fluffy with a rich egg aroma.

Rice stir-fried with diced seasonal vegetables. Light and healthy, suitable for vegetarians.

Tender white cut chicken served with fragrant scallion oil sauce, accompanied by white rice. The salty aroma of the scallion oil greatly enhances the chicken's flavor.

A famous Hong Kong braised rice dish. A rich gravy is poured over fried rice, containing shrimp, diced roast duck, shiitake mushrooms, and vegetables, resulting in a moist and flavorful dish.

Fried fish fillets braised in a red-braised sauce and poured over white rice. The fish is tender, and the sauce is moderately salty and sweet.

A fish fillet rice dish with a sweet and sour flavor. Fish fillets are served with a sweet and sour sauce, pineapple, and green peppers, appetizingly sweet and sour.

Fried chicken chop served with a rich Hong Kong-style curry sauce. Hong Kong curry typically has a coconut milk aroma, mildly spicy and smooth.

Crispy chicken chop drizzled with a special orange sauce, with a fresh citrusy sweet and sour flavor, refreshing and appetizing.

Pan-fried pork chop drizzled with a savory black pepper sauce. The mild spiciness of the pepper stimulates the appetite and is very good with rice.

Classic Hong Kong flavor. Pork chop served with a rich red sauce made from fresh tomatoes, sweet and sour.

Thick pork chop served with a smooth curry sauce, rich in flavor.

Braised pork ribs served with curry sauce. The meat is tender, and the sauce is suitable for mixing with rice.

Beef slices simmered with fresh tomato sauce. The beef is tender, and the tomato sauce is sweet and sour.

Tender beef slices in a semi-cooked, smooth egg gravy, poured over rice. The texture is silky smooth, blending the flavors of egg and beef.

Minced beef in a thick gravy poured over rice, with a raw egg yolk placed in the center (poached egg). Mix the egg yolk into the rice while hot for a richer texture.

A braised version of stir-fried beef with fermented black beans and green peppers. The sauce is more abundant, suitable for mixing with rice.

Spicy and tender tofu dish with the numbing aroma of Sichuan peppercorns and the salty spiciness of broad bean paste, very appetizing with rice.

A vegetarian rice dish simmered with various vegetables and soy products, offering a refreshing taste with a delicious sauce.

Steamed rice in a clay pot. Pork ribs are steamed with fermented black beans and chili peppers, allowing the juices to seep into the rice below, creating a fragrant dish.

Tender chicken and shiitake mushrooms steamed together. The chicken oil and mushroom essence permeate the rice, creating a fresh and light flavor.

Hand-minced pork patty steamed with chunks of preserved saba fish. The unique flavor of preserved fish enhances the sweetness of the pork patty, a classic home-style dish.

Cantonese cured sausage and cured meat are steamed over rice. The fat and wine aroma seep into the rice, offering a savory and slightly sweet taste.

Dry-tossed noodles. Chewy noodles tossed with sauce, served with tender beef slices and a side of clear soup.

Dry-tossed noodles with tender sliced pork. The noodles are chewy, and the sauce is rich and flavorful.

A noodle soup influenced by Vietnamese flavors. Smooth rice noodles served with thinly sliced beef, the broth usually has a sour, spicy, or spiced flavor.

A noodle soup with four types of Teochew specialty balls or ingredients (such as fish balls, meatballs, fish dumplings, etc.), offering a variety of textures.

Tender and flavorful honeycomb beef tripe braised for a long time, infused with five-spice aroma, served with noodle soup.

Noodle soup with assorted toppings (such as fish balls, pork skin, daikon radish, etc.), served with a rich curry sauce.

Crispy fried pork chop, usually served separately or on top of noodle soup to prevent it from getting soggy, allowing you to enjoy a bite of noodles and a bite of meat.

Home-style noodle soup with beef slices and egg (usually fried or poached).

A classic tea restaurant combination. Slices of luncheon meat and a fried egg are placed on top of noodle soup, simple yet a favorite for many.

Noodle soup combination with sausage and fried egg, common in Hong Kong-style breakfast or set meals.

Instant noodles stir-fried with XO sauce (a premium spicy sauce made with dried scallops and dried shrimp) and beef. The flavor is savory and slightly spicy, with chewy noodles.

Creative flavor. Instant noodles coated in a rich cheese cream sauce, served with pork chop, for a decadent and rich taste.

Satay sauce stir-fried instant noodles with shrimp, squid, and other seafood ingredients, rich in flavor.

Dry-fried instant noodles with pork chop, noodles are dry and flavorful with a strong wok hei.

Classic combination of luncheon meat and egg stir-fried with instant noodles, a simple and delicious Hong Kong-style fast food flavor.

Instant noodles (usually dry-tossed) served with scallion oil chicken. The aroma of scallion oil coats the noodles and chicken.

A traditional Cantonese soup slow-cooked for a long time, allowing the essence of the ingredients to fully infuse the broth. It is nourishing and restorative, with ingredients changing seasonally.

Diced radish cake stir-fried with XO sauce, bean sprouts, and chives. The exterior is crispy and charred, with a slightly spicy seafood flavor.

Pan-fried radish cake until golden, containing diced cured meat and dried shrimp. It has a smooth texture and the sweet aroma of radish.

Bean curd skin wrapped around minced meat and vegetables, then deep-fried. The skin is crispy, and the filling is juicy.

Rolled rice noodle sheets pan-fried until slightly browned, sprinkled with sesame seeds and sauce (usually peanut sauce, sweet sauce, chili sauce), with a dried shrimp aroma.

A pan-fried pancake similar to scallion pancake but drier, with a crispy and layered texture.

Pineapple bun with butter. A hot, crispy pineapple bun filled with a slice of cold, thick butter, enjoying the contrast of hot and cold.

Crispy Fried Chicken Chop (single order), crispy outside and tender inside.

Crispy Fried Pork Chop (single order).

Thick-cut luncheon meat (single order), usually pan-fried.

Sausage (single order).

Hong Kong street food platter. Includes springy fish balls, duck balls, flavorful daikon radish, and pig's blood, all soaked in a spicy curry sauce.

Hong Kong Silk Stocking Milk Tea. Made with evaporated milk and a blend of various tea leaves, it has a rich tea flavor, smooth texture, and a lingering sweet aftertaste.

Classic black coffee.

A mixed drink of coffee and milk tea, combining the aroma of coffee with the smoothness of milk tea. A signature Hong Kong beverage.

Hong Kong Lemon Tea. Black tea with fresh lemon slices. Stir the lemon with a spoon to release its sourness and aroma.

Coke with fresh lemon slices. The sourness of the lemon balances the sweetness of the Coke and adds a refreshing touch.

Honey water with lemon, soothes the throat, sweet and sour, and delicious.

Malted chocolate drink, rich and sweet.

A nourishing hot drink made from dried longan and goji berries, with natural sweetness, warming and beneficial for blood and energy.

Almond tea with a unique aroma, added with Fritillary bulb, traditionally believed to moisten the lungs and relieve cough.

Sweet and rich mango juice.

A nostalgic Hong Kong iced dessert. The bottom of the cup is filled with soft, sweet red beans, mixed with crushed ice and evaporated milk, offering a rich and cooling experience.

Salted Lemon 7-Up. Pickled salted lemon added to 7-Up, a mix of salty and sweet with plenty of fizz, very thirst-quenching.

Club Sandwich. A generous multi-layered sandwich filled with chicken, bacon, egg, lettuce, and tomato.

Toast with stir-fried or fried egg.

Classic Hong Kong sandwich with pan-fried luncheon meat and egg.

Toast with stir-fried fresh beef slices.

Ham and Cheese Sandwich, simple and classic.

Toast with ham slices and fried egg.

Sandwich with scrambled or fried egg, simple egg flavor.

French Toast. Two slices of bread filled with peanut butter, dipped in egg batter and deep-fried until golden. Served with a pat of butter and syrup.

Toasted bread spread with condensed milk (butter), sweet and crispy.

Peanut Butter and Condensed Milk Toast. Toasted bread spread with peanut butter and condensed milk, rich and sweet.

A famous Hong Kong dessert soup made with mango, sago, pomelo pulp, and coconut milk. It has a refreshing taste, balanced sweet and sour notes, and a rich fruity aroma.

A thick, smooth sweet soup made from finely ground black sesame, with added Shou Wu (a Chinese medicinal herb), rich in aroma and smooth in texture.

A steamed bun with a sweet and rich custard filling. Can be steamed for a soft texture or deep-fried for a crispy exterior.

A thin pancake filled with red bean paste, pan-fried until golden and crispy on the outside, with a smooth and sweet filling inside.

Sweet soup with red bean paste and soft lotus seeds. Can be served hot or cold, a traditional nourishing dessert.

A dessert combining rich black sesame paste with smooth custard (similar to pudding or jelly) for a dual texture experience.

Smooth custard served with sweet and sour pineapple chunks or sauce, refreshing and palate-cleansing.