Xiao Xi Xi Gang Shi Xian Chao Fan Mian

Classic Cantonese noodle dish, stir-fried with ho fun noodles, beef slices, yellow chives, and bean sprouts over high heat. Dry and chewy texture, with rich wok hei and caramelized soy sauce aroma.

Rice noodles stir-fried with curry powder, golden in color. Rich toppings, usually including shrimp, char siu, and egg, with a savory and slightly spicy flavor.

Rice stir-fried with plenty of minced garlic and tender chicken strips. Rich garlic aroma, tender chicken, distinct grains of rice.

Simple and pure deliciousness, stir-fried with plenty of minced garlic and rice. Dry texture, full of rich garlic aroma.

Fried rice with diced Cantonese preserved sausage or liver sausage. The fat from the preserved meat and the aroma of wine seep into the rice, creating a unique, moderately sweet and savory flavor.

Stir-fried with diced honey-glazed char siu. The sweet and savory flavor of char siu combines with the egg aroma, a classic Cantonese fried rice.

Traditional Cantonese fried rice, usually without soy sauce, maintaining the original or egg-yellow color of the rice. Rich toppings, including char siu, shrimp, etc., with a fresh and delicate flavor.

Stir-fried with pineapple chunks, usually with ham or seafood. The sweet and sour fruitiness of pineapple makes the fried rice appetizing and less greasy.

Rice stir-fried with shredded lettuce and minced or sliced beef. The crispiness of the lettuce and the tenderness of the beef create a rich texture.

Fried rice featuring fresh shrimp. Simply seasoned to highlight the sweetness of the seafood and the egg aroma of the rice.

Homestyle fried rice with shredded pork. Tender shredded pork, paired with scallions and egg aroma, simple yet delicious.

Stir-fried with ketchup, the rice turns red. Sweet and sour taste, moist texture, very popular.

Silky egg drop gravy poured over white rice, served with tender beef slices. Moist and smooth texture, rich egg aroma.

A perfect combination of sweet shrimp and silky egg gravy. The gravy coats the rice, filling every bite with the freshness of seafood and egg.

Rich gravy seasoned with oyster sauce, served with beef slices and vegetables. Savory and sweet aftertaste, very appetizing.

Stewed rice made with minced beef, usually with a tomato or soy sauce-based gravy. Rich flavor, full of meaty aroma.

Char siu slices stewed with vegetables and then poured over rice. The sweet and savory char siu sauce blends into the gravy, creating a unique flavor.

Refreshing gravy with springy shrimp and vegetables. Lighter flavor, highlighting the original taste of the ingredients.

Assorted Guangzhou stewed rice, usually containing ingredients like pork, squid, and pork liver. Delicious gravy, generous portions.

Tender chicken strips and vegetables stewed together. The sauce is moderately thick, and the chicken is tender without being dry.

Vegetarian stewed rice, cooked with various mushrooms, vegetables, and soy products. Refreshing and healthy flavor, suitable for vegetarians.

Dry mixed noodles, cooked egg noodles drained and tossed with oyster sauce, topped with stir-fried beef. Chewy noodles, tender beef.

Dry mixed egg noodles with honey-glazed char siu. The sweet and savory char siu is a classic combination with oyster sauce mixed noodles.

Dry mixed noodles with fresh shrimp. Usually served with a bowl of clear soup, the noodles are smooth and slippery.

Assorted Cantonese lo mein, with a rich variety of toppings. Mixed with special sauce, the flavor is fresh and fragrant.

Dry mixed noodles with shredded pork and vegetables. Simple and homestyle, rich in texture.

Dry mixed noodles topped with silky chicken strips. The chicken is light and fresh, suitable for pairing with rich mixed noodle sauces.

Vegetarian dry mixed noodles, served with various stir-fried vegetables and mushrooms. Light and not greasy.

Beef and noodles stir-fried over high heat. Taiwanese style is usually moister and chewier; Hong Kong style involves pan-frying the noodles until golden brown and crispy on both sides, then topping with beef gravy.

Fried noodles with char siu slices. You can choose the moist Taiwanese style stir-fry or the Hong Kong style with a crispy noodle base.

Classic Hong Kong style fried noodles. Hong Kong style features crispy noodles topped with mixed gravy; Taiwanese style uses soft noodles stir-fried over high heat.

A combination of chicken strips and noodles. Taiwanese style fried noodles are savory and flavorful, while Hong Kong style emphasizes the contrast between crispy noodles and gravy.

A dish of shrimp and noodles. You can choose between moist Taiwanese style fried noodles or crispy Hong Kong style 'liang mian huang' (double-sided fried noodles).

Homestyle shredded pork fried noodles. Taiwanese style is savory and smooth, while Hong Kong style involves pouring gravy over crispy noodles.

Vegetarian fried noodles with a variety of vegetables. Taiwanese style is mixed vegetable fried noodles, while Hong Kong style is the famous Arhat vegetarian gravy over crispy noodles.