Yat Sin Mei Cuisine

Deep-fried fish head and lips tossed in salt and pepper. The texture is gelatinous and soft inside with a crispy exterior. Typically enjoyed by navigating the bones to eat the flavorful collagen-rich parts.

Fresh frog legs deep-fried with a salty and spicy seasoning. The meat is tender and white, very similar to chicken but with a smoother texture. Served with chopped chilies and scallions.

Fresh squid pieces batter-coated and deep-fried until golden, then wok-tossed with salt and pepper. Savory, chewy, and slightly spicy. A classic Hong Kong seafood dish.

Pork chops seasoned with five-spice and salt, deep-fried to a crisp. Savory and aromatic with a hint of chili heat. Served cut into pieces for easy sharing.

Meaty spare ribs deep-fried and seasoned with salt and pepper. Richer and fattier than pork chops, offering a juicy bite with crispy edges.

Grass carp belly, a fatty and tender cut, deep-fried with salt and pepper seasoning. The belly meat is rich in oil and flavor, contrasting well with the dry, spicy coating.

Standard cuts of grass carp (not just the belly) prepared salt-and-pepper style. Crispy outside with firm freshwater fish meat inside.

Cubes of soft tofu lightly battered and deep-fried. The outside is crispy and salty, while the inside remains silky and hot. A popular vegetarian-friendly option.

Whole sea prawns deep-fried in their shells with salt and pepper. The shells become crispy enough to eat or peel away to reveal sweet, savory meat.

A pan-fried patty made of minced pork mixed with salted fish. The salted fish adds a pungent, savory umami depth to the juicy pork. Best eaten with steamed rice.

Pan-fried slices of lotus root, often stuffed with a thin layer of minced meat. Crunchy texture with a savory filling.

Braised goose cooked with taro. The rich fat from the goose is absorbed by the starchy taro, making it creamy and flavorful. A classic Cantonese comfort dish.

Thick pomelo peel that has been processed to remove bitterness, braised with dried shrimp and minced pork. The peel has a sponge-like texture that soaks up the savory sauce.

Goose braised with preserved mustard greens (pickled vegetables). The acidity of the vegetables cuts through the richness of the goose meat.

"Puppy-style" goose stew. Despite the name, it contains no dog meat; it uses a mix of herbs and spices traditionally used for game stews, creating a thick, aromatic sauce.

A seafood hot pot featuring 'Big Eye' fish (Priacanthus). Served in a broth with various seafoods, vegetables, and tofu. A sharing dish.

Steamed grass carp prepared in a traditional style, often with shredded ginger, scallions, and soy sauce. Emphasizes the fresh taste of the fish.

Steamed chicken pieces with dried lily flowers (golden needles) and wood ear fungus (cloud ear). A light, savory dish with contrasting textures.

Steamed chicken marinated in fermented bean curd sauce. The sauce gives a distinct, salty, and slightly cheesy umami flavor to the tender chicken.

A smooth mixture of mashed tofu and fish paste, steamed together. The name means "Peace for Old and Young" because it is soft, nutritious, and boneless.

Tofu pieces stuffed with a savory minced pork or fish paste filling, then steamed. Served with a light soy-based sauce.

Steamed snakehead fish bones (often with some meat attached) cooked with lily flowers and cloud ear fungus. A dish enjoyed for picking at the meat and the flavorful juices.