Zhen Hao Wei Cha Can Ting

Beef slices seasoned with black pepper stir-fried with rice over high heat. The texture is distinct grains, with the spiciness of black pepper and the freshness of beef. Suitable for those who enjoy strong flavors.

Classic Cantonese fried rice, typically with diced Char Siu, shrimp, egg, and scallions. The rice is stir-fried until dry and fluffy, colorful, delicious, and not greasy.

The restaurant's signature fried rice, featuring a variety of selected ingredients. Stir-fried over high heat with intense 'wok hei', moderately salty and fragrant, with rich textures in every bite.

Fried rice with diced Hong Kong-style preserved sausage, which has a wine aroma and sweetness. The fat from the preserved sausage seeps into the rice, creating a rich aroma with a blend of salty and sweet flavors.

A famous Cantonese dish featuring salted fish flakes and diced chicken. The unique salty aroma of salted fish perfectly combines with the tender chicken, the rice is dry, and the aroma is strong and appetizing.

A large pan-fried pork chop served with egg fried rice. The pork chop is firm, and the fried rice is fragrant. It's a hearty and filling dish.

Hong Kong-style plate rice, served with two fried eggs, ham slices, and fried chicken wings. Mixing the semi-runny egg yolk into the white rice enhances the flavor. A home-style dish.

Classic Hong Kong fast food, including two fried eggs and thick-cut luncheon meat. The luncheon meat is salty, fragrant, and tender. Served with fried eggs and white rice, it's simple yet satisfying.

A rich combination rice dish including pan-fried eggs, sausage, and pork chop. Multiple meats served with white rice, drizzled with sauce, offering diverse textures.

White rice topped with a large piece of 'Fu Yung' egg (similar to a Western omelet, containing Char Siu, onions, etc.). The egg is thick and tender, drizzled with special soy sauce, smooth and easy to eat.

Daily changing steamed rice, usually containing meat patties, spare ribs, or tender chicken steamed with rice. Retains the original flavor of the ingredients, refreshing and healthy.

Fire pork (roast pork) braised with tofu and seasonal vegetables, then served over rice. The roast pork has crispy skin and tender meat, the tofu absorbs the meat juices, and the sauce is rich and goes well with rice.

Eggplant and Fire Pork (Roast Pork) braised in a red-cooked style. The eggplant is soft and flavorful, absorbing the oil and sauce from the roast pork, a very rice-friendly dish.

Sliced beef stir-fried with bitter melon and fermented black bean chili sauce, then thickened. The slight bitterness of the bitter melon and the saltiness of the fermented black beans perfectly complement the tender beef.

A combination of tender scrambled eggs, sweet tomatoes, and tender beef slices. The sweet and sour appetizing sauce is poured over white rice, creating a moist and rich texture.

Sliced beef braised in a rich tomato-based sauce. Sweet and sour flavor, tender beef, ample sauce, perfect for mixing with rice.

Salted egg yolk with a crumbly texture coats tender eggplant and minced pork. Rich and salty, the eggplant melts in your mouth, a uniquely flavored braised rice dish.

The refreshing taste of bitter melon is balanced with the salty aroma of salted egg, and minced pork is added for texture. Rich layers of flavor, suitable for those who enjoy a bittersweet taste.

Sliced beef served with rich satay sauce. Satay sauce has a rich aroma of peanuts and spices, slightly spicy, salty, and sweet, with a unique flavor.

Various seafood toppings served with a sweet and sour sauce. Similar to Thai or Chinese sweet and sour soup base, appetizingly spicy and sour, with abundant seafood freshness.

Pan-fried pork chop or chicken chop served with a spicy and sour appetizing braised sauce. The meat is large and thick, and the sauce is spicy and sour, whetting the appetite.

Tender sliced beef or pork served with a spicy and sour sauce. Moist texture, distinct spicy and sour flavor, a heavy-tasting braised rice dish.

Mixed seafood with rich curry sauce. Hong Kong curry is usually rich in aroma with coconut milk flavor, slightly spicy and smooth, pairing very well with seafood.

Thick pork chop or chicken chop smothered in rich curry sauce. The curry sauce is thick, coating the meat and rice, with every bite full of the deliciousness of spices.

Sliced beef or pork simmered with curry sauce. The meat slices are tender, and the curry flavor is rich, a classic Hong Kong-style curry rice flavor.

Semi-runny, tender egg mixture coats sliced beef, served over white rice. Extremely smooth texture, tender beef, rich egg flavor.

A perfect combination of sweet and crisp shrimp and a smooth egg gravy. Golden and appealing in color, smooth and light in texture, suitable for all ages.

'Yuenyeung' usually refers to a combination of beef and shrimp. Enjoy both tender scrambled egg beef and tender scrambled egg shrimp flavors at once, with rich and satisfying textures.

Tender tofu served with spicy minced meat sauce. Spicy and savory flavor, rich sauce, perfect for enjoying with white rice.

Fried rice topped with seafood and white sauce, sprinkled with cheese and baked until golden brown and slightly charred. Rich in creamy flavor, fresh seafood, and satisfying cheesy texture.

Thick pork chop or chicken chop served over rice, topped with creamy white sauce and baked with cheese. The meat is juicy, with a rich creamy and cheesy salty flavor.

Beef or shrimp served with white sauce and baked with cheese. Mild and rich flavor, a popular Western-style baked rice dish.

Instead of white sauce, this dish uses a sweet and sour tomato sauce with cheese for baking. The flavor is lighter and more appetizing, pairing perfectly with the meat chop.

Hong Kong-style wontons with whole shrimp, thin skin and large filling. The broth is sweet and clear, often flavored with yellow chives, with a crisp and fresh taste.

Cantonese soup slow-cooked for a long time. The essence of the ingredients is fully dissolved in the soup, with a rich and nourishing flavor. Daily variations may occur.

Thick soup containing tender tofu and seafood pieces. Smooth texture, full of fresh flavor, warming and delicious.

Creamy soup made with sweet corn and chicken. Has a creamy aroma, rich texture, loved by adults and children.

A common Hong Kong street snack. Although named 'fin', it usually uses vermicelli to imitate the texture of shark fin. The soup is thick, with shredded wood ear mushrooms, shredded meat, etc. Adding red vinegar enhances the flavor.

A clear soup made with tomatoes, tofu, and various vegetables. Sweet and sour, refreshing flavor, healthy and light.

Salted fish, diced chicken, and tofu are simmered in a clay pot. The savory aroma of the salted fish permeates the tender tofu, served piping hot with an enticing aroma.

A mix of common Hong Kong curry ingredients: chewy fish balls, crispy squid, sweet radish, and pork skin that has absorbed the broth. The curry sauce is rich and slightly spicy, a classic Hong Kong street flavor.

Tofu is deep-fried until the skin is golden and wrinkled, while the inside remains soft and tender. After absorbing the broth and sauce, it's crispy outside and tender inside, with excellent texture.

Fresh cabbage stir-fried with marinated beef slices over high heat. The vegetables are crisp and sweet, the beef is tender, a home-style delicious dish.

A dish similar to scrambled egg and shrimp gravy rice, but in a larger portion. Eggs are scrambled until semi-runny and tender, paired with large shrimp, fresh and delicious.

The soul dish of Hong Kong-style tea restaurants. The Ho Fun is chewy, the beef is tender, stir-fried over high heat with bean sprouts and yellow chives. Oily sheen, full of 'wok hei'.

A type of wet-fried Ho Fun. The Ho Fun is stir-fried until fragrant, then topped with a thick gravy containing Char Siu and scrambled eggs. Moist and smooth texture, delicious flavor.

Crispy fried Cantonese egg noodles topped with a gravy of bean sprouts, yellow chives, and shredded meat. The noodles are crispy on the outside and soft on the inside, with rich layers of texture.

Crispy Cantonese fried noodles topped with a vegetable and beef gravy. The fresh flavor of the beef and the sweetness of the vegetables balance the greasiness of the fried noodles.

Richly topped Chow Mein with various seafood and vegetables. The flavorful gravy coats the crispy noodles, making them absorb the essence, resulting in excellent flavor.

Dry-fried thin noodles with shredded beef. Evenly colored with soy sauce, the noodles are dry and elastic, full of soy sauce and beef aroma.

Dry-fried noodles with shredded luncheon meat and Char Siu. The salty and fragrant flavors of both meats intertwine for a rich stir-fried noodle dish.

Braised with Yi Fu noodles (Yi Mein) until the sauce is absorbed. The noodles absorb the essence of the sauce, with a unique soft and chewy texture and egg aroma.

Rice vermicelli stir-fried with curry powder, usually with shrimp, Char Siu, and egg shreds. Golden in color, with a slightly spicy curry aroma, dry and appetizing.

Rice noodles are pan-fried until golden brown and crispy on both sides, shaped like a cake, and drizzled with a mixed vegetable sauce. The crispy exterior and soft interior of the rice noodle cake, paired with moist toppings, offer a unique texture.

Dry-tossed noodles mixed with oyster sauce, served with vegetables and sliced beef. The noodles are refreshing, and the sauce is savory and fresh.

Classic Hong Kong lo mein served with plump shrimp wontons. Usually comes with a bowl of clear broth. The noodles are chewy without an alkaline taste, and become more fragrant when mixed with oyster sauce or pork cracklings.

Soup noodle version of shrimp wonton noodles. The broth is clear and fresh, the wontons are delicious, and the noodles remain crisp in the hot soup.

Stir-fried Demae Iccho instant noodles served with pan-fried pork chop. The noodles are chewy and flavorful, and the pork chop is tender and fragrant, a popular main dish in Hong Kong-style tea restaurants.

Dry-tossed Demae Iccho noodles, mixed with special scallion oil, served with sausage and chicken chop. Rich scallion aroma, abundant toppings.

Instant noodles stir-fried with satay sauce and sliced meat. The rich aroma of satay coats every strand of noodle, slightly spicy and appetizing.

Instant noodles stir-fried with various seafood toppings. The sweetness of the seafood combined with the savory soy sauce elevates the flavor profile of the instant noodles.

Instant noodles stir-fried with shredded Hong Kong-style Char Siu. The sweetness of the honey-glazed Char Siu adds a unique flavor to the fried noodles.

Classic Chow Mein with toppings including luncheon meat, beef, and chicken. Enjoy multiple types of meat at once for a satisfying meal.

Demae Iccho instant noodles in soup, served with a fried egg and classic Hong Kong toppings like luncheon meat, sausage, and ham. The soup base usually uses sesame oil seasoning packets, with a captivating aroma.

A Hong Kong-style bun, similar to a burger, with a large pan-fried pork chop in the middle. The bun is soft, and the pork chop is salty and fragrant, often served with onions or mayonnaise.

Sandwich with luncheon meat and fried egg. The crustless toast is soft and fluffy, the luncheon meat is salty and fragrant, a simple and classic choice for breakfast or afternoon tea.

Sandwich with a thick and tender scrambled egg filling. Hong Kong-style scrambled eggs usually contain milk or cream, making them exceptionally moist and smooth.

Sandwich with ham slices and fried egg. Simple traditional flavor, moderately salty and savory.

Sandwich with scrambled eggs and canned salted beef filling. The unique salty and fresh flavor of salted beef blends perfectly with the eggs for a rich taste.

A combination of cheese slices and luncheon meat. The slightly melted cheese adds a milky flavor, pairing perfectly with the salty and fragrant luncheon meat.

Pigs' tail buns (a type of short baguette) are split and toasted until crispy, then spread with butter and condensed milk. Crispy and crunchy texture, sweet and rich flavor.

Thick toast spread with peanut butter and condensed milk. The rich aroma of peanut butter and the sweetness of condensed milk blend together, a favorite for those with a sweet tooth.

Toast spread with butter and peanut butter. The salty butter enhances the aroma of the peanut butter, with a smooth and rich texture.

Toast simply spread with butter and condensed milk. A classic sweet and salty combination, simple yet delicious.

Hong Kong pineapple bun with a slice of thick butter. The bun has a sweet and crispy crust, while the butter adds a salty and smooth texture.

Hot pineapple bun with a slice of cold, thick butter. The bun is crispy and sweet on the outside, with a rich contrast of hot and cold inside. A classic Hong Kong afternoon tea snack.

Pineapple bun with a slice of cheese. The sweet and crispy crust paired with the salty and fragrant cheese creates a unique flavor.

French toast (Xiduo Shi) cut into cubes and deep-fried until golden and crispy. Usually drizzled with honey or syrup, it may be filled with peanut butter inside, a sweet and decadent delight.

Steamed fluffy white buns filled with honey-glazed Char Siu. Slightly cracked open at the top, revealing the moderately salty and sweet filling, a must-order for yum cha.

Sweet steamed bun with a rich custard filling. Rich milky flavor, smooth texture, suitable as a dessert.

Translucent crystal skin wrapped around shrimp filling. The skin is chewy, and the filling is fresh and crisp, with exquisite craftsmanship.

Yellow dough wrappers filled with a mixture of pork and shrimp, usually topped with roe. Firm and chewy texture, rich in meat juices.

Also known as Phoenix Claws. Chicken feet are deep-fried and then braised in sauce until the skin and bones separate, tender and flavorful, rich in collagen.

Shrimp filling wrapped in bean curd skin and deep-fried. The bean curd skin is crispy on the outside, and the filling is tender and juicy inside, with distinct layers of texture.

Diced turnip cake stir-fried with XO sauce (seafood chili sauce). The crispy outside and soft inside of the turnip cake are coated with a spicy and savory sauce, upgrading the flavor.

Hong Kong-style turnip cake containing preserved meat or dried shrimp, sliced and pan-fried until golden brown on both sides. Soft and dense texture, with the sweetness of turnip and the saltiness of preserved meat.

Shrimp wontons deep-fried until golden and crispy. The skin is as crisp as a biscuit, the filling is fresh and delicious, often served with a sweet and sour sauce.

Marinated chicken wings deep-fried. Crispy skin, tender and juicy meat, rich garlic flavor.

A classic home-style dish. Sweet and sour, juicy tomatoes stir-fried with tender eggs. Vibrant in color, appetizing and goes well with rice.

Bean sprouts (silver sprouts) with heads and tails removed, stir-fried over high heat with yellow chives and shredded meat. Crisp texture, full of 'wok hei'.

Commonly known as 'Golden Sand Bitter Melon'. Salted egg yolk is stir-fried until foamy, coating the bitter melon slices, and the salty aroma reduces the bitterness of the bitter melon.

Fresh seasonal vegetables stir-fried with minced garlic over high heat. Retains the greenness and crispness of the vegetables, with garlic flavor for enhancement.

Water spinach stir-fried with special shrimp paste. Shrimp paste has a unique salty, pungent, and fragrant aroma, with a strong flavor that pairs well with rice.

Vegetables are quickly blanched in boiling water, usually drizzled with oyster sauce or soy sauce paste. Crisp texture, no oily smoke.

A mixed beverage of coffee and milk tea. It combines the richness of coffee with the smoothness of milk tea, a unique Hong Kong beverage culture.

Brewed with Ceylon black tea and evaporated milk. Strong, slightly astringent tea flavor with smooth milky aroma, rich and mellow taste.

Black tea with fresh lemon slices. Usually, the lemon slices are mashed to release their sourness, making it a sweet and sour, thirst-quenching drink.

A beverage brewed with instant coffee. Stable flavor with a classic coffee aroma.

Malt chocolate drink with fresh milk. Sweet flavor with malt aroma, caffeine-free, suitable for all ages.

Pure fresh milk beverage. Rich and smooth texture, highly nutritious.

Lemon Coke (Lem Lok) or Lemon Sprite (Lem Chat). Fresh lemon slices are added to soda, creating a sweet, sour, and fizzy sensation, refreshing and appetite-whetting.

Salted Lemon with Soda. Preserved salted lemon is paired with soda, creating a unique sweet and salty taste, said to have a soothing effect on the throat.

Smooth and tender egg pudding drizzled with slightly bitter caramel sauce. Rich egg flavor, sweet but not cloying.

Hong Kong-style egg tart with a flaky crust and a smooth, sweet egg custard filling. Best served hot from the oven.

Add an extra egg, usually a fried egg.

Increase white rice portion.

Increase the portion of seasonal blanched vegetables.

Increase noodle portion.

Add extra slices of luncheon meat.

Increase meat portion.

Add extra fried chicken wings.

Add seafood topping.

Add an extra pork chop.