Zhe Yuan Can Ting

Classic deep-fried spring rolls with a golden crispy wrapper. The filling usually contains vegetables and minced meat, offering a rich texture. Best enjoyed with a dip of black vinegar to cut through the richness.

Hong Kong dim sum made by wrapping fresh shrimp filling in bean curd skin and deep-frying. The bean curd skin is thin and crispy, and the shrimp inside is fresh, sweet, and chewy. Crispy sound and savory juice when bitten.

Exquisite crispy radish pastry with a mille-feuille crust. The filling is sweet and juicy shredded radish, crispy on the outside and soft on the inside. Refreshing and not greasy, with the natural sweetness of radish.

Fried dim sum made with taro paste, with a crispy honeycomb exterior. The filling is smooth taro paste with savory ingredients. Crispy texture with a rich taro aroma.

A fried ball with a crispy exterior similar to fried mochi, with a soft and chewy texture and a hint of sweetness. The filling is savory, with stir-fried pork, dried shrimp, etc. A unique blend of sweet and savory flavors.

Traditional radish cake made with diced preserved meat and Chinese sausage. Soft texture, with the sweetness of radish and the savory flavor of preserved meat in every bite. Usually pan-fried to a slight crisp, releasing a rich aroma.

Baked Chinese flatbread with a filling of ham and plenty of scallions. The pastry is layered and crispy, with a rich scallion aroma. The savory flavor is perfect for pairing with tea.

Golden, crispy mille-feuille pastry encasing a honey BBQ pork filling. Crispy on the outside and moist on the inside, with a balanced sweet and savory taste. The BBQ pork sauce is rich, making it a popular dim sum item.

Creative prawn dumplings coated with fine vermicelli (dragon beard) and deep-fried. The filling contains chewy prawn paste and rich cheese. Extremely crispy on the outside, with melting cheese inside.

A crispy top layer similar to a pineapple bun, encasing a hot BBQ pork filling. Crispy and sweet on the outside, savory and rich on the inside. Limited daily production for the best texture.

Steamed white buns filled with a salted egg yolk and cream lava filling. The golden filling flows out when torn. A sweet and savory flavor with a sandy texture.

An egg tart incorporating the concept of lava buns. Crispy tart shell with a smooth custard and lava filling. Enjoy the rich salted egg yolk aroma when eaten hot.

Premium egg tart, topped with precious bird's nest (Guan Yan). Smooth and delicate texture with a light sweetness. A nourishing and luxurious dessert.

A pan-fried pancake primarily made of taro paste, with a soft and smooth texture. The surface is lightly pan-fried to a slight char, giving it a roasted aroma. The taro flavor is naturally rich with moderate sweetness.

Glutinous rice balls coated in sesame seeds, filled with red bean paste and deep-fried. The exterior is chewy and springy with a rich sesame aroma. The filling is smooth and sweet.

Similar to traditional sesame balls, but with a rich peanut filling. Crispy on the outside and soft on the inside after deep-frying. The peanut aroma is released with every bite, suitable for nut flavor enthusiasts.

Fried balls combining taro paste and lava filling. The exterior is a crispy taro crust, filled with salted egg yolk lava. A perfect combination of sweet and savory flavors with a soft and crispy texture.

Chinese sweet soup that varies with the season. Usually simmered with nourishing ingredients like red dates, lotus seeds, or wood ear mushrooms. Gentle and smooth, perfect for cleansing the palate after a meal.

The restaurant's special hot almond tea, thick and smooth in texture. Emits a rich aroma of northern and southern almonds with moderate sweetness. Warm and comforting, traditionally believed to benefit the lungs and beautify the skin.

Classic Hong Kong dessert Mango Pomelo Sago transformed into ice cream. Features flavors of mango, pomelo pulp, and sago. Creamy and smooth texture, with a refreshing sweet and sour taste.

An extremely luxurious fried rice, generously using 23 small abalones. The sauce is infused with the rich aroma of truffle and the sweetness of seafood. The rice is moist and flavorful, with every bite being a delicacy.

Signature luxurious fried rice, also served with plenty of small abalones. Stir-fried over high heat, the rice grains are distinct and possess 'wok hei'. The chewy texture of the abalone complements the aroma of the fried rice.

A robustly flavored, spicy beef fried rice. The beef slices are tender, braised with a special spicy sauce. Suitable for spice lovers, with a moist and intensely spicy flavor.

A light-flavored fried rice, primarily featuring egg white and seafood. Pine nuts are added for a crispy texture and nutty aroma. The rice is stir-fried to be dry and has an elegant white color.

Classic wet-style fried rice. A base of egg fried rice topped with a thick, starchy sauce containing abundant seafood and diced meat. Moist and smooth texture with a savory flavor.

Rice stir-fried with diced Chinese sausage and liver sausage. The fat from the preserved meats seeps into the rice at high temperatures, creating an enticing aroma. Savory and appetizing, a beloved traditional flavor.

One of the most famous Chinese fried rice dishes, with abundant ingredients including BBQ pork, shrimp, and eggs. Emphasizes 'wok hei' and the fluffiness of the rice. The flavor is fresh and savory, with colorful presentation.

Rice cooked in a clay pot, topped with preserved sausage and liver sausage. The rice absorbs the aroma of the preserved meats, and the bottom usually has a crispy crust. Drizzle with special sweet soy sauce before mixing and eating.

A large portion of clay pot rice, suitable for sharing among multiple people. Topped generously with preserved meats, the crispy rice and savory sauce create a delightful combination. An excellent main dish for gatherings.

Ee-fu noodles braised in precious abalone sauce, paired with collagen-rich fish maw. The noodles are fully coated in a rich and savory sauce, with a smooth texture. Luxurious flavor, full of umami.

Cantonese dish with noodles fried to a crisp, topped with a rich seafood sauce. Experience the interplay of crispy and soft noodles. The sauce is savory, and the ingredients are abundant.

Ee-fu noodles braised in superior stock, making them soft and flavorful. Cooked with various types of seafood. The noodles are infused with the essence of the broth, suitable for all ages.

Ee-fu noodles braised in rich superior stock and cheese sauce, served with large shrimp. A fusion of Chinese and Western flavors, balancing creamy and savory notes. The noodles are coated in sauce, and the shrimp are sweet and firm.

Ee-fu noodles braised with shredded scallops (Yao Zhu) and various mushrooms. The umami of the scallops permeates the noodles, and the mushrooms add aroma and texture. The flavor is fragrant and elegant.

An upgraded version of the classic preserved egg and lean pork congee. Uses pork tenderloin slices for a more elastic texture. The congee base is smooth and delicate, blending the unique flavor of preserved egg with the freshness of the meat.

Cantonese congee simmered with scallops and seafood. The congee base absorbs the sweetness of the seafood, and the rice grains are soft and smooth. Delicious and warming to the stomach.

Congee cooked with king oyster mushrooms and tender beef slices. The mushroom aroma infuses the congee, and the beef remains tender. The flavor is fragrant and subtly sweet.

Vegetarian congee simmered with a variety of seasonal vegetables. Retains the natural flavor and nutrients of the vegetables. Light and healthy, suitable for those who prefer a mild taste.