Yang Cheng Xiao Guan

Tofu dish stir-fried with Sichuan peppercorns and chili peppers. The texture is soft and tender, with a numbing and spicy aroma and sensation. Best paired with white rice.

A smooth and rich soup containing minced beef, egg white, and cilantro. It has a savory flavor and a thick, smooth texture. Usually served as a hot appetizer.

Deep-fried pork ribs coated in a sweet and sour orange sauce. The meat is crispy on the outside and tender on the inside, with a hint of citrus aroma. A popular appetizer.

Pork ribs braised in a special sauce, similar to sweet and sour but richer. The meat is tender and flavorful, with a bright red color. Suitable to be paired with rice.

Tender beef slices quickly stir-fried with oyster sauce. The texture is tender and smooth, with a rich savory flavor. A classic Cantonese home-style dish.

Beef tripe dish tossed with scallion oil. The beef tripe is crisp and refreshing, with an aromatic scallion oil. A great dish to pair with drinks or as an appetizer.

Deep-fried mantis shrimp seasoned with salt and pepper. The shell is crispy and edible, and the shrimp meat is sweet. Salty and slightly spicy, perfect for pairing with drinks.

Shredded jellyfish tossed with minced garlic, vinegar, and sesame oil. Crisp and chewy texture, with a sour and aromatic flavor. Usually served as a cold appetizer.

Cantonese "Fried Chicken" (Zai Ji). The skin is golden and crispy, while the meat is juicy. Prepared through air-drying and scalding processes. Best enjoyed with salt and pepper.

Taro paste is wrapped around duck meat and deep-fried until crispy. The exterior is crispy, and the creamy taro paste inside combines with the duck meat. Rich in texture, it's a skillful dish.

Large shrimp balls coated in sauce, often served with pineapple or mayonnaise. The shrimp meat is plump and springy, with a sweet and sour taste. Loved by adults and children alike.

Sliced conch stir-fried with XO sauce. The conch is crisp and tender, and the XO sauce provides a rich seafood umami and mild spiciness. A high-end stir-fry dish.

Tender beef slices stir-fried with Gai Lan (Chinese broccoli). The beef is tender and smooth, while the Gai Lan is crisp with a slightly bitter, sweet aftertaste. Refreshing and not greasy.

Beef stir-fried over high heat with black pepper sauce. The spiciness of the black pepper and the freshness of the beef are perfectly combined. Rich flavor, very good with rice.

Beef stir-fried with plenty of ginger slices and scallion segments. The aroma of ginger and scallions removes any gamey smell from the meat and enhances its freshness. A traditional Cantonese stir-fry.

Beef stir-fried with fermented black beans and chili peppers. The salty flavor of the fermented black beans and the mild spiciness of the chili peppers give the beef a rich layered taste. Stronger flavor, suitable for pairing with rice.

Beef slices combined with semi-cooked scrambled eggs. The eggs are silky smooth, and the beef is tender. Mild in flavor, suitable for all ages.

Beef dish stir-fried with satay sauce. The unique flatfish and spice flavor of the satay sauce is rich. A classic Taiwanese stir-fry.

Chilled chicken marinated in Huadiao wine. The meat is firm and infused with wine aroma, with a chewy skin. Refreshing and palate-cleansing, it's a popular cold dish.

A braised dish of sea cucumber and pork tendon ("tiger paw"). Rich in collagen, with a soft, chewy, and tender texture. Served with a rich sauce, it's a grand banquet dish.

Fresh scallops (conpoy) stir-fried with XO sauce. The scallops are sweet, and the XO sauce enhances the flavor and aroma. Tender texture, luxurious flavor.

Stir-fried celery with fresh scallops. The celery is crisp, and the scallops are tender. Light and fresh in flavor, emphasizing the original taste of the ingredients.

Usually refers to two types of crisp ingredients (such as jellyfish skin, orchid clam, etc.) stir-fried with XO sauce. Rich in texture, spicy, and appetizing.

Stir-fried celery with two types of crisp ingredients. Crisp and refreshing texture, suitable for diners who prefer light flavors.

Deep-fried squid or cuttlefish slices, fried until golden and crispy, then tossed with salt and pepper. Crispy and chewy texture, salty and aromatic, suitable for pairing with drinks.

Soft-shell crab is deep-fried and served with a generous amount of fried garlic and chili. The garlic aroma is rich, and the crab, including the shell, is edible. A classic dish from Hong Kong's typhoon shelters.

Deep-fried soft-shell crab seasoned with salt and pepper. Crispy on the outside, soft on the inside, with sweet crab meat. Convenient to eat, no need to peel.

Seasonal fresh vegetables stir-fried. Lightly seasoned to preserve the natural sweetness and crispness of the vegetables.

Tofu and minced meat braised in spicy bean paste. The flavor is numbing, spicy, and savory, with tender tofu. A very popular home-style dish that goes well with rice.

A classic stir-fry of tomatoes and eggs. The eggs are tender, and the tomatoes are sweet, sour, and juicy. The flavor is sweet and sour, appetizing, and suitable for all ages.

Taiwanese-style fried egg with savory and crispy preserved radish (cai po). Rich egg flavor with the special sweet and salty taste of preserved radish.

Fried egg with plenty of chopped scallions. Simple yet aromatic, with a fluffy and tender texture.

Diced chicken stir-fried with dried chili peppers and peanuts. The chicken is tender, the flavor is sweet, sour, and spicy, and the peanuts are crispy. A well-known Sichuan dish.

Boiled pork belly slices are stir-fried again. Paired with dried tofu or garlic sprouts, the fat is fragrant, and the flavor is salty, fresh, and slightly spicy.

Blanched slices of pork belly drizzled with a rich garlic soy paste. The meat is tender and not greasy, with a strong garlic flavor.

Pork ribs are deep-fried and then coated in a bright red sweet and sour sauce. The flavor is moderately sweet and sour, with chewy meat. A classic appetizing meat dish.

Stir-fried pork belly, dried squid, dried tofu, and celery. Rich and chewy texture, savory and flavorful, very good with rice.

Deep-fried shrimp balls served with pineapple slices and drizzled with mayonnaise. The texture is sweet and sour, with springy shrimp. A popular dish in Taiwanese stir-fry restaurants.

Ningbo nian gao stir-fried with shredded pork and vegetables. The nian gao are soft, glutinous, and chewy, absorbing the savory sauce. A satisfying main course.

Nian Gao (rice cakes) cooked into a soup dish, served with vegetables and meat. The broth is light and refreshing, and the nian gao are soft and smooth. Suitable for diners who enjoy a hearty soup as a main course.

Taiwanese stir-fried rice vermicelli. The rice vermicelli are fine and elastic. Stir-fried quickly over high heat with ingredients, full of wok hei (charred aroma). Dry and not greasy.

Thick, flat Ho Fun noodles cooked in soup. The Ho Fun noodles are smooth and melt in your mouth, and the broth is sweet and fresh. A refreshing noodle dish.

The restaurant's signature gravy over rice. White rice is topped with a thick sauce made from various ingredients. Moist texture and rich flavor.

A specialty gravy over rice named after the restaurant, usually containing assorted seafood and meat ingredients. The sauce is delicious and the portion is generous.

Beef slices and vegetables are thickened with sauce and poured over white rice. The beef is tender, and the sauce is savory and goes well with rice.

Crispy shrimp and vegetables braised and served over rice. Light and fresh flavor, suitable for seafood lovers.

Shredded pork and vegetables braised and served over rice. Simple and home-style, with a moderately savory flavor.

Sliced pork liver and vegetables braised and served over rice. The pork liver is tender, and the sauce is rich.

Similar to Beef with Scrambled Egg, served directly over white rice. The semi-cooked egg yolk coats the beef, resulting in a smooth and moist texture.

Cantonese-style fried rice, typically containing char siu, shrimp, and eggs. The rice grains are distinct, and the wok hei (breath of the wok) is full.

Fried rice with diced ham and eggs. The salty flavor of the ham combined with the aroma of eggs makes it simple and delicious.

Fried rice cooked with Chinese cured meat. The unique smoky and cured flavor of the meat permeates the rice, creating a distinctive taste.

Noodle soup with abundant ingredients, including sliced meat, seafood, and vegetables. The broth is sweet and savory, allowing you to enjoy multiple ingredients at once.

Seafood-focused noodle soup, typically with shrimp, clams, etc. The broth is full of seafood umami.

Noodle soup with preserved mustard greens and shredded pork. The preserved mustard greens are salty and crisp, the shredded pork is tender, and the broth has the unique aroma of the preserved mustard greens.

Noodle soup containing fresh wontons. The wonton wrappers are thin and the filling is fresh, served with a refreshing broth and noodles.

The simplest noodle soup, containing only broth, noodles, and a little scallion or greens. Light in flavor, allowing you to purely enjoy the noodles and broth.

Noodles without soup, usually tossed with lard, soy sauce, or minced meat sauce. Rich aroma and chewy texture.

Q-chewy fish balls added to clear broth. The broth is light and refreshing, with the aroma of celery and pepper.

Soup dish containing pork meatballs. The meatballs are firm and springy with a rich meaty flavor.

Clear soup with egg drop. Smooth texture, light flavor, a home-style soup.

Clear soup made from fresh clams. The broth is extremely fresh and savory, with the taste of the sea, and the clam meat is plump.

Fresh oysters cooked in soup, with ginger slices to remove any fishy smell. The oysters are tender and juicy, and the broth is sweet and fresh.

Sliced pork liver cooked in soup, usually with ginger shreds. The pork liver is nourishing, tender, and the broth is clear.

Soup made from chicken and duck offal (such as gizzards, liver, intestines). The offal is cleaned thoroughly to remove any gamey taste, offering a crisp texture.