Xin Gang Cha Can Ting

A mild, health-promoting tea focused on boosting metabolism. Refreshing taste with a natural herbal aroma, caffeine-free, suitable for accompanying meals and cleansing the palate.

A health-promoting tea brewed with American ginseng, known for its energy-boosting properties. The tea is golden in color, with a mellow, slightly bitter taste that leaves a sweet aftertaste, suitable for consumption when fatigued.

A black tea drink combining He Shou Wu (Fo-ti) and black sesame, aimed at promoting sleep and improving physical condition. Rich in cereal and herbal medicinal aroma, with a warm and smooth taste.

A health-promoting tea based on goji berries and chrysanthemum, with a bright golden color. Sweet taste with a refreshing chrysanthemum aroma and the sweetness of goji berries, clearing heat and reducing internal fire.

A classic Hong Kong pastry, topped with a crispy, sweet pineapple crust and a soft bread base. The 'ice and fire' version features a slice of cold butter inserted into the warm bread for a unique hot-and-cold sensation.

A traditional pineapple bun with a cheese filling. When heated, the cheese stretches when pulled apart. The combination of crispy sweet crust and savory cheese offers rich layers of flavor.

A crispy, layered golden pastry crust filled with savory and sweet honey-glazed char siu. Melts in your mouth with every bite, with a rich and fragrant meat filling.

A must-have dim sum in Hong Kong tea houses: shredded white radish, diced preserved meat, and dried shrimp are steamed together, then pan-fried until the surface is golden and fragrant. Dense and tender texture, with the sweetness of radish.

A dessert made by deep-frying glutinous rice cake wrapped in spring roll wrappers. Crispy golden wrapper, with a sweet and refreshing filling and a hint of water chestnut aroma.

Deep-fried glutinous rice balls shaped like screws, golden and crispy on the outside, white and fluffy on the inside. Often dipped in condensed milk, sweet and delicious.

Glutinous rice balls coated in white sesame seeds, deep-fried until puffed and hollow, usually filled with red bean paste. Chewy and springy texture, with a rich sesame aroma and a sweet but not cloying filling.

An innovative dim sum with Japanese flavors, featuring chewy mochi paired with fragrant peanut powder and seaweed. A rich blend of sweet and savory tastes with a complex texture.

Traditional Cantonese fried snack, with a chewy glutinous rice exterior that is slightly crispy, and a soft interior filled with savory ingredients like minced pork, dried shrimp, and shiitake mushrooms. Sweet outside and savory inside, with a unique texture.

Macau classic dessert: flaky and crispy tart crust, with a custard filling that has caramelized spots on the surface. Smooth and rich texture, with a rich milky aroma.

A healthier version of the classic pearl meatballs, with the meatballs coated in glutinous rice and red quinoa and steamed. The meatballs are tender and juicy, and the red quinoa adds texture and nutritional value.

Classic Hong Kong steamed dim sum: pork spare ribs are cut into small pieces, marinated with fermented black beans and minced garlic, then steamed. The ribs are tender and flavorful, with the savory fermented black beans being very appetizing.

Chicken feet that have undergone multiple processes of frying, soaking, and steaming, absorbing the sauce, with skin and bones easily separating. Tender and gelatinous texture, with a rich and slightly spicy soy sauce flavor.

Xiao Long Bao (soup dumplings) with thin skin and abundant filling, made with fresh pork. Delicious soup flows out when bitten. Recommended to be eaten with shredded ginger and vinegar.

Large meatballs made from minced beef mixed with water chestnuts and cilantro, steamed on top of dried bean curd sheets. The meatballs are springy and tender, with a hint of aged tangerine peel aroma, and the bean curd sheets absorb the sauce.

Delicately shaped steamed dumplings with a full filling, including pork, shrimp, and other ingredients. Thin skin, large filling, firm and fresh taste.

Classic Hong Kong steamed bun, naturally split open at the top like a smiling mouth. Soft and fluffy bun with a savory and sweet honey-glazed char siu filling, a classic flavor.

Thin and crispy spring roll wrappers filled with vegetables and shredded meat, deep-fried until golden and crispy. Makes a crunching sound when bitten, the filling is piping hot, and the texture is refreshing and not greasy.

Fried balls made from taro paste, with a molten salted egg yolk or cream filling. Crispy on the outside and soft on the inside, the rich taro aroma perfectly complements the bursting filling.

Popular Hong Kong dessert: fluffy white buns filled with a molten salted egg yolk and butter mixture. When torn open while hot, the golden filling flows out like lava, a blend of salty and sweet.

Beef tripe slices cooked in a spicy sauce. The beef tripe is thick, tender, and flavorful, with a spicy and savory taste, very appetizing.

Thick shrimp paste patties deep-fried until golden and crispy on the outside, with a chewy and fresh texture inside, full of shrimp flavor. Usually served with Thai sweet chili sauce.

A pancake made with fresh shrimp and squid paste. Chewy texture, with the sweetness of squid pieces and shrimp meat, fresh and delicious flavor.

Napa cabbage (Jin Bai) is softened and cooked in a creamy white sauce, topped with cheese and baked. Rich in creamy flavor, the cabbage is sweet and tender, with a tempting golden-brown surface.

A hearty, flavorful version of traditional siu mai, with a spicy and numbing seasoning in the meat filling. Firm and springy texture, with a spicy and stimulating flavor.

Classic Hong Kong dim sum with pork and shrimp filling, topped with roe (or crab roe). Thin skin, excellent filling, fresh and springy texture.

Glutinous rice, chicken, shiitake mushrooms, and preserved sausage wrapped in lotus leaves and steamed. The glutinous rice absorbs the essence of the ingredients and the fragrance of the lotus leaves, soft and savory.

One of the 'Four Heavenly Kings' of dim sum: translucent crystal skin reveals pink shrimp. Chewy skin, with a whole fresh shrimp inside, fresh and crisp.

Vegetarian version of taro cake, without any meat ingredients. Dense texture, rich taro aroma, suitable for vegetarians.

Refreshing vegetarian steamed dumplings with diced mixed vegetables inside. Thin and translucent skin, crisp and refreshing taste, healthy and light.

Vegetarian wontons with spicy red oil sauce. Thin and smooth wrappers, with a spicy and savory sauce, unique flavor.

Deep-fried bean curd skin rolls filled with fresh shrimp and other ingredients. Crispy golden bean curd skin outside, with springy and juicy shrimp inside, a classic Hong Kong fried dim sum.

Tender Cheung Fun (rice noodle rolls) filled with crispy fried dough sticks (zhá liǎng), sprinkled with scallions, and drizzled with soy sauce. A dual texture of soft outside and crispy inside, simple yet delicious.

Freshly made Cheung Fun (rice noodle rolls) filled with fresh shrimp and yellow chives. The Cheung Fun is translucent, smooth, with crisp shrimp, served with special sweet soy sauce.

Luxurious seafood Cheung Fun (rice noodle rolls) with a filling of various seafood ingredients. Rich and fresh flavor, with thin and tender rice noodle rolls.

Famous Cantonese dish: chicken skin is air-dried then deep-fried, resulting in a bright red color, crispy skin like paper, and tender, juicy meat. Usually served with salt and pepper or lemon juice for an excellent flavor.

A platter where you can choose two types of roast meats. Suitable for diners who want to try different flavors and satisfy two cravings at once.

A generous combination of three types of roast meats. Moderate portion size, suitable for sharing among multiple people to enjoy a variety of Hong Kong roast flavors.

A grand platter featuring four signature roast meats, including roast duck, char siu, roasted pork belly, and oil chicken. Ideal for family gatherings or group dining, allowing you to taste all the classic flavors at once.

Hong Kong-style hanging oven roast duck: the duck skin is roasted to a golden crisp, and the fat under the skin melts to moisten the duck meat. The meat is tender and not dry, with a unique roasting aroma.

Selected premium pork cuts, coated with a special honey glaze and roasted. Reddish in color with slightly charred edges, tender and juicy with a balanced sweet and savory taste.

Hong Kong-style roasted pork belly, made with pork belly. Characterized by extremely crispy skin (popped skin), distinct layers of meat, and a savory taste.

Chicken leg braised in rose wine and special marinade. The chicken skin is smooth, the meat is tender and juicy, with a subtle soy sauce and wine aroma.

Cold dish: chicken is cooked and then steeped in Shaoxing wine to absorb flavor. Crispy skin and chilled meat, rich wine aroma, cold and appetizing.

Classic combination of Cantonese preserved meats, including liver sausage (dark, with wine aroma) and preserved sausage (red, slightly sweet). Rich flavor, firm texture, becoming more fragrant with chewing.

Selected beef shank is braised for a long time in a secret marinade, sliced thinly and served cold. The meat has both tendon and flesh, with a chewy and flavorful texture, and a rich soy sauce aroma.

A single portion of Hong Kong roast meat rice, with crispy-skinned, tender roast duck over white rice, drizzled with roast meat sauce, served with side dishes.

A rice dish featuring a whole rose oil chicken leg as the main ingredient. The tender chicken is served with sauce to mix with rice, making it very appetizing.

A rice dish featuring crispy roasted pork belly as the main ingredient. Every bite offers crispy pork skin and savory pork belly, with a rich texture.

Classic char siu rice: honey-glazed char siu served over white rice. The sweet and savory char siu sauce seeps into the rice, a representative of Hong Kong fast food.

Rice dish where you can choose two types of roast meats. Suitable for indecisive customers or those who want to try two main dishes at once.

Plain white rice, cooked with high-quality rice, with distinct grains.

Exquisite appetizers. Golden kimchi has a sweet, sour, and crispy texture, while black vinegar radish has a aged vinegar aroma, both appetizing and palate-cleansing.

Daily selected soup, slow-cooked in a clay pot to retain the essence of the ingredients. The broth is rich and savory, with the soup changing according to the season.

Classic Hong Kong clay pot rice, cooked directly over high heat in a clay pot. The oil from the preserved sausage and liver sausage seeps into the rice, creating a crispy bottom layer (guoba) and a fragrant aroma when drizzled with clay pot rice sauce.

Clay pot rice featuring fermented black bean ribs and chicken feet. The juices and savory sauce blend into the rice, with a rich texture.

Clay pot rice cooked with shiitake mushrooms and tender chicken. The chicken is tender, the shiitake mushrooms are flavorful, and the overall flavor is light and savory.

A clay pot dish primarily featuring seafood (like shrimp, squid, etc.) and tofu. The broth is rich and flavorful, with tender tofu that absorbs the sauce, perfect for pairing with rice.

Large prawns and vermicelli braised in a satay sauce base. The vermicelli absorbs the essence of satay and seafood, with a rich and slightly spicy aroma.

New dish: chicken casserole seasoned with garlic and pickled peppers. The chicken is tender, and the broth has a sour and spicy pickled pepper flavor with garlic aroma, unique and appetizing.

A famous Cantonese dish where diced salted fish is stir-fried with chicken and tofu. The unique salty aroma of the salted fish enhances the umami of the entire dish, and the tofu is tender and flavorful.

Beef slices and vermicelli braised with satay sauce. The beef is tender, the vermicelli absorbs the sauce, and the satay aroma is rich.

Basil (Ta Xiang) and eggplant braised together. The eggplant is soft and flavorful, the basil is fragrant, a very rice-accompanying vegetarian dish (confirm if it contains minced meat, usually non-vegetarian).

Various vegetables and vermicelli braised together. The broth is light and sweet, and the vegetables are crisp. Can be made vegan, suitable for vegetarians.

Chicken mid-wings deep-fried until golden and crispy. Thin and crispy skin, tender and juicy chicken, savory and palatable.

Hong Kong Typhoon Shelter style dish: soft-shell crabs are deep-fried until crispy and stir-fried with a generous amount of fried garlic and chili. Spicy, crispy, and the whole crab is edible.

Large shrimp balls paired with fresh apple cubes, possibly with mayonnaise or other sauce. Fruity sweetness is refreshing and palate-cleansing, with springy shrimp balls.

Fish fillet deep-fried and coated in an orange honey sauce. Crispy outside and tender inside, sweet and sour, appetizing, with a refreshing orange aroma.

Radish cake cut into pieces and deep-fried, then stir-fried with XO sauce, bean sprouts, and yellow chives. Slightly spicy and savory, with intense wok hei, a luxurious way to enjoy radish cake.

A dish combining chili peppers and a fried egg/scrambled egg, named 'tear-jerker' for its spiciness or deliciousness. Rich in layers of flavor, spicy and goes well with rice.

Pork loin stir-fried with onions, bell peppers, and black pepper sauce over high heat. Rich and spicy black pepper aroma, with tender pork.

New dish featuring chicken balls and king oyster mushrooms seasoned with plum sauce. Appetizingly sweet and sour with a refreshing plum aroma, offering a rich texture from the chicken and mushrooms.

A dish similar to Laziji (spicy diced chicken): chicken pieces are deep-fried until dry and fragrant, then stir-fried with plenty of dried chili and Sichuan peppercorns. Spicy, numbing, and crispy, perfect for pairing with drinks.

Classic sweet and sour dish with crispy fried chicken balls, pineapple, and bell peppers, coated in a sweet and sour sauce. Vibrant in color, with a balanced sweet and sour taste.

Bone-in or sliced beef short ribs cooked in a rich black pepper sauce. The beef is rich in fat, tender, with a strong black pepper flavor.

Cantonese classic: tender beef slices stir-fried with Kai-lan. Kai-lan is crisp and slightly bitter, beef is tender, and they complement each other well.

Famous Sichuan dish: thinly sliced beef or fish is blanched in a spicy broth, placed on top of bean sprouts and other vegetables, and then hot oil is poured over to release the aroma. Spicy, numbing, savory, with tender meat.

Sweet and sour pork ribs, made with pork ribs and coated in a honey sweet and sour sauce. Crispy outside and tender inside ribs, appetizingly sweet and sour.

Pork ribs deep-fried and coated in orange sauce. Has a natural citrus fruit aroma and a sweet and sour taste, refreshing and not greasy.

Pork ribs deep-fried until dry and crispy, then stir-fried with salt, pepper, minced garlic, and chili flakes. Savory, crispy, perfect for pairing with drinks or rice.

Large shrimp balls stir-fried with egg until medium-rare and tender. Rich eggy flavor, moist and smooth texture, with crisp shrimp.

Large shrimp balls stir-fried with XO sauce over high heat. The savory and spicy seafood flavor of the XO sauce coats the shrimp balls, creating a rich and luxurious taste.

Creative dish: ingredients coated in salted egg yolk (golden sand) and cereal, then deep-fried. Extremely crispy texture, with a milky and salted egg yolk aroma, a blend of sweet and savory.

Delicate cod (Pacific halibut) is steamed and topped with crispy fried dried fish floss. The fish melts in your mouth, and the dried fish floss is savory and crispy, creating a distinct textural contrast.

Sichuan style: cod is steamed with chopped chili peppers. The fish is tender, and the chopped chili peppers are sour and spicy, very appetizing, with a tempting bright red color.

The cooking method that best showcases the original flavor of the fish. Cod is steamed with shredded scallions and ginger, and drizzled with steamed fish soy sauce. The meat is delicate and sweet.

A large portion of cod dish, suitable for 2-3 people to share. The meat is delicate, snow-white, with few bones and a fresh taste.

A large pot of rice noodle soup suitable for group gatherings. The broth is savory and may include rich ingredients like taro and seafood. The rice noodles soak up the broth, providing warmth and satisfaction.

Hong Kong Cantonese chow mein with dry and chewy noodles. Stir-fried with pork loin and Soy Sauce King sauce over high heat, full of aroma, savory and slightly sweet.

Soy Sauce King Chow Mein made with beef slices. The beef is tender, the noodles are flavorful and chewy, with full wok hei.

Vegetarian chow mein with abundant ingredients (such as shiitake mushrooms, wood ear mushrooms, vegetables, etc., known as Luohan Zhai ingredients). Rich and refreshing texture, suitable for vegetarians.

Classic Yangzhou fried rice with abundant ingredients, including diced char siu, shrimp, egg, and scallions. The rice grains are distinct, colorful, and have a dry, savory flavor.

Fried rice flavored with diced salted fish, served with diced chicken and shredded lettuce. The unique salty aroma of salted fish blends with the savory flavor of chicken, creating a distinctive taste.

Fried rice with Hong Kong-style preserved sausage and liver sausage. The savory aroma of the preserved meats permeates the rice during high-heat stir-frying, with a balanced sweet and savory taste.

Luxurious fried rice seasoned with XO sauce, served with large shrimp. Slightly spicy and savory, with a rich seafood flavor.

Not a soup with rice, but a mixture of minced beef and fried rice. The beef is tender, the fried rice is fragrant and dry, with shredded lettuce adding a crisp texture.

Vegetarian fried rice, using diced vegetarian ham instead of meat. Refreshing taste, with the vegetarian ham adding a smoky flavor.

A common Hong Kong cha chaan teng rice dish, featuring thick-cut luncheon meat, fried pork chop, and a fried egg. Generous portion, savory and goes well with rice.

Classic Hong Kong wet-fried rice: egg fried rice drizzled with a rich gravy. The gravy contains ingredients like seafood, chicken, and shiitake mushrooms, with a moist and savory texture.

A dish combining Mapo Tofu and gravy rice, with a choice of fresh shrimp or beef. The sauce is spicy and rich, the tofu is tender, and it's very appetizing served over white rice.

Beef slices and silken scrambled eggs in gravy served over white rice. The beef is tender, the egg mixture is thick, with a warm and smooth texture.

Beef slices stir-fried with black pepper sauce and served over rice. The spicy black pepper aroma stimulates the appetite, and the beef is tender.

A fusion dish combining chicken balls with a creamy white sauce in a Carbonara (bacon and egg cream sauce) style, served over rice. Rich in creamy flavor, smooth texture.

A classic Hong Kong noodle dish that tests the wok skills. Ho fun noodles stir-fried over high heat with beef (or pork), bean sprouts, and yellow chives. The ho fun has an even color, is dry and not greasy, with intense wok hei.

Instant noodles (Gong Zai noodles) stir-fried with pork loin and XO sauce. The noodles are chewy, and the XO sauce is spicy and appetizing.

Hong Kong-style fried noodles (crispy noodles fried on both sides) topped with a rich seafood gravy. Crispy on the outside and soft on the inside noodles, with a delicious seafood sauce.

Cantonese crispy noodles drizzled with beef gravy. The beef is tender, and the crispy noodles absorb the sauce, creating a rich texture.

E-fu noodles (fried egg noodles) cooked with various mushrooms, available dry-braised or in soup. Rich mushroom aroma, unique E-fu noodle texture, excellent at absorbing sauce.

E-fu noodle soup with honey-glazed char siu. The broth is light and savory, the E-fu noodles are smooth, and the char siu is sweet and fragrant.

E-fu noodles dry-braised with seafood until the sauce thickens. The E-fu noodles absorb the essence of the seafood broth, with a texture that is soft yet chewy, and full of umami.

E-fu noodles braised with preserved vegetables and pork loin. The unique savory flavor of preserved vegetables combines with the savory flavor of pork, creating a home-style and appetizing dish.

A classic E-fu noodle dish with dry-braised beef. Rich sauce and flavorful noodles.

A common noodle soup in Hong Kong cha chaan teng, using instant noodles like 'Chu Qian Yi Ding' or similar. Toppings usually include luncheon meat, egg, and greens, with a savory broth.

Cantonese congee: 'Golden and Silver Eggs' refer to salted eggs (golden) and century eggs (silver). The congee base is smooth and creamy, served with salted eggs, century eggs, and lean pork, offering rich layers of flavor.

A type of 'sheng gun' congee (freshly boiled congee): marinated beef slices and eggs are added to boiling congee base and cooked. The beef is extremely tender, and the egg flowers add aroma and smoothness.

King oyster mushrooms cut into pieces, deep-fried until golden, and tossed with salt and pepper. The texture is similar to meat, crispy outside and juicy inside, savory and addictive.

Refreshing stir-fried seasonal vegetables, with crisp asparagus and smooth, crisp yams. Light and healthy flavor, preserving the original taste of the ingredients.

Luffa and clams braised together. The luffa absorbs the sweet and savory clam broth, with a tender and refreshing taste.

Amaranth blanched in superior broth, with diced salted egg and century egg. The broth is savory, and the amaranth is tender and smooth, a classic Cantonese vegetable soup.

Napa cabbage (Wa Wa Cai) simmered in broth until flavorful. Tender and sweet, with a rich broth.

Blanched Kai-lan drizzled with oyster sauce gravy. Kai-lan is crisp and slightly bitter, with the savory oyster sauce enhancing the vegetable's flavor.

Cabbage stir-fried with sakura shrimp over high heat. The sakura shrimp have a rich aroma, and the cabbage is sweet and crisp.

Cabbage stir-fried with XO sauce. The slightly spicy and savory sauce coats the crisp and sweet cabbage leaves, with a unique flavor.

Classic Cantonese stir-fried green vegetable: water spinach (tong choi) stir-fried with fermented bean curd sauce. The savory fermented bean curd and garlic flavor combine perfectly, creating a rich taste.

Water spinach stir-fried with XO sauce. Crisp texture, with the spicy and savory flavor of the seafood sauce.

Long beans stir-fried after being flash-fried, with minced meat and preserved vegetables. The skin is slightly wrinkled, with a crisp and tender texture, savory and goes well with rice.

Taiwanese specialty vegetable, water shield (Shui Lian), cooked in the Typhoon Shelter style (fried garlic, chili). The water shield is crisp, the fried garlic is crispy, with a rich texture.

Fresh shiitake mushrooms braised in a savory sauce. The mushrooms absorb the sauce, with a soft, thick texture and a balanced sweet and savory flavor.

Tofu pan-fried then braised. Slightly chewy exterior, tender interior, with a savory sauce, a delicious home-style dish.

A short baguette (piglet bun) is split, spread with butter and condensed milk, and baked. Extremely crispy texture, with a blend of milky and sweet flavors, a classic Hong Kong afternoon tea snack.

Toasted bread spread with butter. Simple yet very aromatic, crispy and delicious.

French toast (Xido si) filled with strawberry jam, dipped in egg batter and deep-fried. Crispy on the outside and soft on the inside, the eggy aroma blends with the sweet and sour jam, usually drizzled with syrup or condensed milk.

Classic Hong Kong dessert: two slices of toast filled with peanut butter, dipped in egg batter and deep-fried until golden, topped with a slice of butter and drizzled with syrup. Indulgent but rich and delicious.

Singaporean style: toasted bread filled with kaya jam (coconut milk and egg jam) and cold butter. A contrast between the sweet and rich coconut aroma and the cold butter.

Classic Hong Kong sandwich filled with pan-fried luncheon meat and egg. Soft bread, savory filling, simple and satisfying.

A sandwich combination of ham and cheese slices. The semi-melted cheese texture and the savory ham are a perfect match.

Thick-cut French fries, fried until golden and crispy. Crispy on the outside and fluffy on the inside, a popular snack.

A hearty sandwich filled with sautéed salted beef, chili peppers, and cheese. Richly salty and spicy, very appetizing.

Deluxe toast filled with thick pork chop, egg, and mentaiko sauce. The umami of mentaiko, the meaty texture of the pork chop, and the eggy flavor combine for a rich taste.

Macau specialty: crispy toasted bread filled with a pan-fried pork chop (with or without bone). The pork chop is marinated and flavorful, tender and juicy.

Creative French toast: filling is molten (salted egg yolk) or chocolate lava, topped with chocolate crisps. Crispy texture, molten filling, extremely sweet.

Club Sandwich: usually multi-layered, filled with chicken, ham, bacon, egg, lettuce, tomato, and other rich ingredients. Large portion, nutritionally balanced.

A set meal featuring Japanese-style fried pork cutlet (katsu) with French fries. The pork cutlet is crispy outside and tender inside, and the fries are crispy, suitable for fried food lovers.

A refreshing cold drink combining fresh lemon juice and honey. Sweet and sour, thirst-quenching, suitable for accompanying greasy meals.

The soul of Hong Kong cha chaan teng drinks (iced lemon tea). Strong black tea base with sliced lemon. Stir the lemon with a straw to release the aroma; it's sour, sweet, and slightly astringent.

Milk tea with a silky smooth texture. Brewed with multiple tea leaves and mixed with evaporated milk, it has a rich tea flavor and a mellow, creamy taste.

A blend of milk tea and coffee, usually 70% milk tea and 30% coffee. Combines the smoothness of milk tea with the aroma of coffee, providing a good energy boost.

A traditional dessert made from ground Southern and Northern almonds. Unique and rich aroma, smooth texture, traditionally believed to have lung-moistening and cough-relieving effects.

Fruit tea combining peach and Korean grapefruit sauce. Has the fresh aroma of grapefruit peel and the sweetness of peach, appetizingly sweet and sour.

Hong Kong-style coffee, usually stronger, less acidic, with a mellow taste.

Specially blended coffee drink, possibly with unique roasting aromas or flavors.

Lemon Coke: fresh lime added to Coke. Strong carbonation with a sour lemon aroma, very refreshing.

Lemon 7 Up (Salted Lemon 7 flavor), 7 Up soda with lime. A perfect combination of refreshing lemon aroma and clear soda.

Classic malt milk drink. Sweet flavor with a rich malt aroma, mild taste.

Chocolate malt drink. Rich and sweet flavor, a childhood memory for many.

Caffeine-free version of Yuan Yang, usually a mix of Ovaltine and Horlicks. Rich and sweet flavor, suitable for children or those who want to avoid caffeine.

Salted lemon slices added to 7 Up soda. A blend of salty and sweet with a unique salted lemon aroma, thirst-quenching and a perfect summer drink.

Frappuccino made with chocolate cookies (like Oreo). Dense texture with cookie crumbs, rich chocolate flavor.

Iced tea with various fresh fruit slices. Light tea flavor, rich and sweet fruit flavor, colorful.

Iced tea made with kumquat and fresh lemon. High acidity, with a refreshing citrus aroma, very palate-cleansing.

Freshly squeezed watermelon juice. Refreshing and thirst-quenching, with natural sweetness.

Watermelon juice with milk. The sweetness of watermelon combines with the smoothness of milk, creating a unique texture.

A classic Taiwanese drink made from fresh papaya and milk. Thick and smooth texture, sweet and delicious.

Fresh banana and milk smoothie. Rich aroma, with a dense and satisfying texture.

Kiwi juice with aloe vera pulp. Sweet and sour, rich in Vitamin C, aloe vera adds chewiness, healthy and refreshing.

A blend of red dragon fruit and Yakult (probiotic drink). Vibrant purplish-red color, with a sweet and sour, smooth taste that aids digestion.

A local Taiwanese lager. Light and smooth with low bitterness, balanced malt and hop aroma.

Beer brewed with Taiwanese longan honey. Has a distinct honey sweetness, reducing the bitterness of the beer, smooth and delicious.

Japanese draft beer, with a dry taste, fine bubbles, crisp and refreshing, perfect for pairing with fried food or roast meats.

Smooth milk pudding drizzled with strawberry sauce. Rich in milk flavor, with a balanced sweet and sour taste.

Milk pudding sprinkled with chocolate crisps. Smooth texture with a crispy element, rich chocolate flavor.

Classic baked custard pudding with caramel sauce. Smooth and chewy texture, with a captivating egg and caramel aroma.

A warm traditional sweet soup made with red beans, purple rice, and longan. Thick and soft texture, moderately sweet, with nourishing and warming effects.

Taro chunks and sago in a coconut milk base. The taro is soft and creamy, the sago is chewy, and the coconut milk is smooth and fragrant.

Almond tofu as smooth as silken tofu, served with diced fresh fruit. Delicate almond flavor, refreshing and palate-cleansing.

Traditional Chinese herbal dessert, dark in color, with a slightly bitter herbal taste. Usually drizzled with honey or condensed milk, it clears heat and reduces internal fire.

A paste-like dessert made from finely ground black sesame. It has a thick and smooth texture, with an intensely rich sesame aroma, offering warmth and nourishment.

Famous Hong Kong dessert made with mango, coconut milk, sago, and pomelo pulp. Rich in texture, sweet mango, slightly sour pomelo, smooth coconut milk, refreshing and thirst-quenching.