Churned mixed forehock, chive and prawn

Churned mixed prawn, chive and egg

Fresh forehock, fennel, sesame oil

Fresh forehock, Chinese cabbage, sesame oil

Fresh beef, onion, sesame oil, soy sauce

Fresh vegan eggplant, sesame oil, soy

Topping: Stewed beef brisket, chopped green onion. Soup: Ox bone soup simmered for 8 hours.

Topping: White radish slices, chopped green onion, beef slice. Soup: Ox bone soup simmered for 8 hours.

Scallion oil noodles, also known as scallion oil mixed noodles, is a famous characteristic dish in Jiangsu, Zhejiang and Shanghai, China. This dish tastes smooth and delicious.

Pineapple, shrimp

Carrot, pea and meat. Yangzhou Fried rice, also known as Yangzhou Egg Fried rice, is a traditional famous dish in Yangzhou, Jiangsu Province. It belongs to Huaiyang cuisine. The main ingredients are rice, ham, eggs, shrimp and so on. Yangzhou fried rice is precise in material selection, fine in production, exquisite in processing, and pays attention to color matching. Clear grain, loose grain, soft and hard degree, color harmony, luster full, diverse ingredients, fresh and smooth, fragrant waxy delicious.

Braised beef brisket is a traditional characteristic dish in Sichuan Province, which belongs to Sichuan cuisine. The main ingredient is beef brisket. Marinade thick and tender meat, delicious taste. High nutritional value.

This is a traditional Cantonese specialty dish. This dish dates back to the Qing Dynasty. At that time, many foreigners in Guangzhou were very fond of eating Chinese food, especially sweet and sour spare ribs, but they were not used to spitting bones when eating. Guangdong chefs make small balls of meat from lean meat, add seasoning and starch, and then fry them in oil until they are crispy and coated with sweet and sour marinade. Their sweet and sour taste is delicious and popular with guests at home and abroad.

A speciality of Chengdu, the capital of Sichuan, is Kung Pao Chicken. A nice crunch from roasted peanuts gives a tactile contrast to the luscious flesh in this flavorful tangle of tender chicken in a glossy sauce flavoured with burnt chiles, ginger, garlic, and green onion. For freshness, we add crisp vegetables.

Our Honey King Prawns pay homage to Hong Kong's fusion flavours by combining traditional northern Chinese cooking methods with mayonnaise. Many British sauces have been incorporated into the local cuisine in Hong Kong. Here, mayonnaise gives our honeyed sauce a richness.

Our Honey King Prawns pay homage to Hong Kong's fusion flavours by combining traditional northern Chinese cooking methods with mayonnaise. Many British sauces have been incorporated into the local cuisine in Hong Kong. Here, mayonnaise gives our honeyed sauce a richness.

Hand-torn chicken is a local traditional Chinese dish, Hakka traditional food. Golden skin can be described as one of the selling points of hand-torn chicken, in the golden skin, crystal and fragrant, delicate meat, moderate oil, delicious and juicy, chew neither greasy nor hard, and with a strong fresh flavor, until the bone marrow.

Spiced beef is a dish, the main ingredients are beef, ingredients are sesame oil, cinnamon, ginger, seasoning is fennel, star anise, Sichuan pepper, etc., through the practice of cooking and cooling.

Celery, chilli and dried tofu.

Patted cucumber is a common cold dish, the main material is cucumber, with a variety of seasoning mixed. Cool and refreshing, suitable for summer consumption. Cucumber belongs to the cool, summer consumption can clear heat and fire, eliminate the effect of toxins in the body, but also has the effect of beauty, and delicious patted cucumber summer consumption can also help digestion.

Tremella and lotus soup is a medicinal diet made of lotus seeds, tremella and rock sugar.