Chuan Ju Yuen

Most ordered right now

• 4013. Sichuan Chili Chicken

  HK$ 118

  For reference only: Sichuan Chili Chicken features diced chicken stir-fried with Sichuan peppercorns and dried chilies. This dish offers a spicy, numbing flavor profile, often served with steamed rice or noodles, highlighting the bold culinary traditions of Sichuan cuisine.
  

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• 3001. Pork Intestine with Chili in Dry Pan

  HK$ 118

  For reference only: Pork intestine is stir-fried with chili in a dry pan, creating a spicy, savory dish. Typically served with rice, it originates from various Asian cuisines, highlighting bold flavors and textures.
  

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• 4027. Sichuan Double-cooked Pork Slices with Chilli Oil

  HK$ 106

  For reference only: Sichuan Double-cooked Pork Slices feature pork belly, boiled and then stir-fried with chili oil. This dish combines spicy, savory flavors and is typically served with steamed rice or vegetables. Originating from Sichuan cuisine, it highlights the region's bold use of spices.
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• Stir-fried Frog with Pickled Peppers

  HK$ 154

  For ref only: Sichuan-style stir-fried frog with chili pepper
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• Sichuan Beef in Chilli Oil

  HK$ 199

  For ref only: Beef slices cooked in spicy soup
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• 8004. Seasonal Vegetable Tofu Soup

  HK$ 70

  For reference only: Seasonal Vegetable Tofu Soup features tofu, assorted seasonal vegetables, and a light broth. It is simmered to blend flavors and served hot, often accompanied by rice or noodles. This dish is popular in East Asian cuisine, emphasizing fresh ingredients and healthy eating.
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• 8005. Seaweed and Egg Drop Soup

  HK$ 70

  For reference only: Seaweed and Egg Drop Soup features seaweed, beaten eggs, and broth. It is typically simmered and garnished with green onions, offering a light, savory flavor. This dish is common in Chinese cuisine, often served as a starter.
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• 8010. Fish Head and Tofu Soup

  HK$ 94

  For reference only: Fish Head and Tofu Soup features fish heads, tofu, ginger, and scallions simmered in broth. This dish offers a savory flavor profile, often served with rice, and is popular in Chinese cuisine.
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• 8009. Tomato and Egg Soup

  HK$ 70

  For reference only: Tomato and Egg Soup features ripe tomatoes and beaten eggs, simmered together. This dish combines savory and tangy flavors, often seasoned with scallions and served hot, popular in Chinese cuisine.
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• 8008. Seasonal Vegetable and Tofu Soup

  HK$ 70

  For reference only: Seasonal vegetables and tofu simmered in a light broth, seasoned with ginger and garlic. Served hot, this soup highlights fresh produce and offers a comforting, nutritious option.
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• 8002. Baby Cabbage in Soup

  HK$ 70

  For reference only: Baby cabbage is simmered in a light broth with garlic and herbs. This dish is often served warm, highlighting the natural sweetness of the cabbage. It is a comforting option in various cuisines, particularly in Eastern European cooking.
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• 8006. Glass Noodles in Preserved Vegetables Soup

  HK$ 70

  For reference only: Glass noodles are simmered in a broth with preserved vegetables, creating a savory soup. This dish often features garlic, ginger, and soy sauce, served hot for a comforting meal.
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• 7001. Cold Stirred Okra

  HK$ 70

  For reference only: Cold Stirred Okra features sliced okra sautéed with garlic and spices, served chilled. This dish is often enjoyed in Southern cuisine, highlighting the natural flavor of okra with a refreshing twist.
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• 7002. Golden Century Egg

  HK$ 70

  For reference only: Century egg, preserved in clay and ash, features a rich umami flavor. Often served with soy sauce and pickled ginger, it is a traditional Chinese delicacy enjoyed in various dishes.
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• 7004. Shredded Kelp Salad

  HK$ 48

  For reference only: Shredded kelp salad features thin strips of kelp, often tossed with sesame oil and vinegar. This dish is commonly served cold, garnished with sesame seeds and scallions, and is popular in Japanese cuisine.
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• 7005. Cold Stirred Beef Tongue Core

  HK$ 82

  For reference only: Cold Stirred Beef Tongue Core features thinly sliced beef tongue, marinated and chilled. It is typically served with a tangy sauce and garnished with fresh herbs, showcasing flavors of umami and acidity. This dish is popular in various Asian cuisines, often enjoyed as an appetizer or side dish.
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• 7006. Smashed Cucumber

  HK$ 48

  For reference only: Smashed Cucumber features cucumbers lightly smashed and mixed with garlic, vinegar, and sesame oil. This dish is often served cold as a refreshing side in Chinese cuisine, highlighting a balance of tangy and savory flavors.
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• 7007. Sliced Pork Belly with Garlic Sauce

  HK$ 82

  For reference only: Sliced pork belly is braised and served with a savory garlic sauce. This dish features tender pork, often accompanied by steamed rice or vegetables, highlighting flavors of garlic and soy. Originating from various Asian cuisines, it offers a rich and satisfying experience.
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• 7008. Shredded Potato in Sour and Spicy Sauce

  HK$ 48

  For reference only: Shredded potatoes are stir-fried and tossed in a sour and spicy sauce. This dish features vinegar, chili, and garlic, offering a tangy and spicy flavor profile, often served as a side in Chinese cuisine.
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• 70091. Sliced Beef and Beef Offal in Chili Sauce

  HK$ 82

  For reference only: Sliced beef and beef offal are cooked in a spicy chili sauce. This dish features bold flavors from garlic, ginger, and chili, often served with rice or noodles, highlighting its origins in Chinese cuisine.
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• 7010. Cold Stirred Soybean Sprouts

  HK$ 48

  For reference only: Cold Stirred Soybean Sprouts feature blanched soybean sprouts tossed with sesame oil, garlic, and soy sauce. This Korean side dish is served chilled, often accompanied by rice or other banchan.
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• Cold Stirred Goose Intestines

  HK$ 94

  For reference only: Cold Stirred Goose Intestines feature thinly sliced goose intestines, blanched and chilled. Tossed with soy sauce, vinegar, and sesame oil, this dish offers a savory and tangy flavor profile. Typically served as a cold appetizer in Chinese cuisine, it is often garnished with scallions and chili for added depth.
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• 7016. Spicy Pig Ears

  HK$ 82

  For reference only: Spicy Pig Ears feature boiled and then fried pig ears, seasoned with chili, garlic, and vinegar. This dish is often served as a snack or appetizer in various Asian cuisines, providing a crunchy texture and bold flavors.
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• 70114. Shredded Spicy Pork Tripe

  HK$ 82

  For reference only: Shredded Spicy Pork Tripe features tender pork tripe, marinated in chili and spices, then stir-fried. This dish is often served with rice or tortillas, highlighting its roots in Mexican cuisine.
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• 7011. Spicy Sliced Lotus

  HK$ 48

  For reference only: Spicy Sliced Lotus features thinly sliced lotus root, stir-fried with chili oil and garlic. This dish offers a crunchy texture and a balance of heat, often served as a side in Chinese cuisine.
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• 7013. Cold Noodles in Sichuan Style

  HK$ 48

  For reference only: Cold noodles tossed in a spicy sesame and chili sauce, featuring garlic and vinegar. Typically served chilled, garnished with cucumber and peanuts, this dish originates from Sichuan cuisine.
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• 7015. Mini Black Fungus

  HK$ 55

  For reference only: Mini Black Fungus features small, dark mushrooms commonly used in Asian cuisine. Typically soaked and stir-fried, they add a crunchy texture and earthy flavor to salads and soups. Often served in Chinese dishes, they complement various proteins and vegetables.
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• 7019. Smashed Cucumber with Garlic

  HK$ 48

  For reference only: Smashed cucumber with garlic features cucumbers crushed and mixed with minced garlic, soy sauce, and vinegar. This cold dish is popular in Chinese cuisine, often served as a refreshing appetizer or side.
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• Cold Stirred Beancurd Sheet

  HK$ 48

  For ref only: Smooth and creamy with a subtle sweetness, this beancurd sheet is a refreshing treat on a hot day.
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• Cold Stirred Three Shredded Ingredients

  HK$ 70

  For ref only:Refreshing blend of tangy, savory, and sweet flavors.
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• 7003. Cold Stirred Honeycomb Tripe

  HK$ 82

  For reference only: Cold Stirred Honeycomb Tripe features blanched tripe, tossed with vinegar, garlic, and chili oil. This dish is served cold, often garnished with scallions, and is popular in Chinese cuisine, particularly in Sichuan.
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• Chilled Beef Tripe Salad

  HK$ 82

  For ref only: Chilled beef tripe salad
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• 7012. Celtuce with Sesame Oil

  HK$ 48

  For reference only: Celtuce is a leafy vegetable stir-fried with sesame oil, offering a nutty flavor. Often served as a side dish in Chinese cuisine, it pairs well with rice or noodles.
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• 1002. Spicy Sichuan Style Stewed Mandarin Fish

  HK$ 322

  For reference only: Spicy Sichuan Style Stewed Mandarin Fish features mandarin fish simmered in a spicy, numbing sauce. It combines Sichuan peppercorns, chili oil, and garlic, served with steamed rice.
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• Boiled Mandarin Fish with Pickled Cabbage

  HK$ 322

  For ref only: Boiled mandarin fish with pickled cabbage
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• 1001. Mandarin Fish with Fresh Peppercorn

  HK$ 322

  For reference only: Mandarin Fish with Fresh Peppercorn features steamed fish seasoned with fresh peppercorns and ginger. This dish highlights the balance of savory and spicy flavors, often served with rice and vegetables, originating from Chinese cuisine.
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• Spicy Boiled Sliced Snakehead Fish

  HK$ 230

  For reference only: Spicy boiled sliced snakehead fish features tender fish fillets simmered in a spicy broth. Commonly served with rice, it highlights bold flavors from chili, garlic, and herbs, reflecting Southeast Asian culinary traditions.
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• Sliced Cuttlefish with Pickled Cabbage

  HK$ 230

  For reference only: Sliced cuttlefish is marinated and served with tangy pickled cabbage. This dish features a balance of seafood and acidity, often enjoyed as an appetizer in Asian cuisine.
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• Sliced Squid with Sichuan Pepper

  HK$ 230

  For reference only: Sliced squid is stir-fried with Sichuan pepper, garlic, and chili oil. This dish features a numbing heat and is typically served with rice, highlighting its Sichuan origins.
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• Spicy Boiled Sliced Grass Carp

  HK$ 190

  For ref only: Spicy and flavorful boiled sliced grass carp.
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• 1008. Fresh Sliced Grass Carp with Pickled Cabbage

  HK$ 190

  For reference only: Fresh grass carp is thinly sliced and served with tangy pickled cabbage. This dish features a balance of fresh fish flavors and the acidity of pickled vegetables, often enjoyed as a cold appetizer in Chinese cuisine.
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• Spicy Boiled Sliced Sea Bass

  HK$ 286

  For reference only: Spicy boiled sliced sea bass features tender fish simmered with chili, garlic, and ginger. Typically served with rice or vegetables, this dish highlights bold flavors and is popular in Asian cuisine.
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• Boiled Sliced Sea Bass with Pickled Cabbage

  HK$ 286

  For reference only: Boiled sliced sea bass served with tangy pickled cabbage. The fish is gently boiled, allowing its natural flavors to shine, while the pickled cabbage adds a refreshing crunch. This dish is often enjoyed in East Asian cuisine, highlighting the balance of savory and sour elements.
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• Sliced Sea Bass with Sichuan Peppercorn

  HK$ 286

  For reference only: Sliced sea bass is poached and served with a sauce of Sichuan peppercorns. The dish features a balance of numbing spice and umami flavors, often accompanied by steamed rice. Originating from Chinese cuisine, it highlights the bold flavors of Sichuan cooking.
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• 1005. Spicy Boiled Chinese Bullfrog

  HK$ 199

  For reference only: Spicy Boiled Chinese Bullfrog features bullfrog pieces boiled with chili peppers and spices. This dish is often served with a dipping sauce and is popular in Sichuan cuisine, known for its bold flavors and heat.
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• Sichuan Beef in Chilli Oil

  HK$ 199

  For ref only: Beef slices cooked in spicy soup

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• Spicy Boiled Sliced Pork

  HK$ 166

  For ref only: Pork slices cooked in numbing spicy soup
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• Sliced Grass Carp in Golden Soup

  HK$ 190

  For reference only: Sliced Grass Carp in Golden Soup features tender grass carp fillets simmered in a rich broth. This dish combines flavors from ginger, garlic, and scallions, often served with rice or noodles, highlighting traditional Chinese culinary techniques.
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• Sliced Grass Carp with Sichuan Pepper

  HK$ 190

  For reference only: Sliced grass carp is poached and served with Sichuan pepper, garlic, and chili oil. This dish features a numbing heat and is typically enjoyed with steamed rice, highlighting Sichuan cuisine's bold flavors.
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• 1004. Fish Dumpling for Hot Pot

  HK$ 190

  For reference only: Fish dumplings for hot pot consist of minced fish, starch, and seasonings, shaped into balls. They are typically cooked in a simmering broth, absorbing flavors from the soup and served with dipping sauces. This dish is popular in East Asian cuisine, often enjoyed in communal dining settings.
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• Frog with Fresh Sichuan Peppercorn

  HK$ 199

  For reference only: Frog legs are stir-fried with fresh Sichuan peppercorns, garlic, and chili. This dish features numbing heat and aromatic flavors, often served with rice or noodles, highlighting Sichuan cuisine's bold profile.
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• Spicy Boiled Tofu and Pig Intestine

  HK$ 166

  For reference only: Spicy boiled tofu and pig intestine features tender tofu and seasoned pig intestine, boiled together. This dish is often served with a spicy sauce, highlighting bold flavors and a unique texture, popular in certain Asian cuisines.
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• Sea Bass (Whole)

  HK$ 286

  For reference only: Whole sea bass is typically roasted or grilled, seasoned with herbs and citrus. It is often served with a side of vegetables or a light sauce, highlighting its delicate flavor. This dish is popular in Mediterranean cuisine, showcasing fresh seafood traditions.
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• Braised Sea Bass with Pickled Pepper

  HK$ 286

  For reference only: Braised sea bass is cooked slowly in a flavorful broth, featuring pickled peppers for tanginess. This dish highlights the delicate fish, often served with a side of vegetables or rice, showcasing Mediterranean influences.
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• Spicy Soup

  HK$ 180

  For reference only: Spicy soup features broth infused with chili peppers, garlic, and ginger. Often served with rice or noodles, it is popular in various cuisines, providing a warming and invigorating experience.
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• Twin-side Soup Base

  HK$ 180

  For reference only: Twin-side Soup Base features a dual broth, typically made with meat and vegetables. It is simmered to extract flavors, often served with a variety of fresh ingredients for diners to cook at the table. This dish is popular in hot pot cuisine, particularly in East Asian cultures.
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• Spicy Chicken Clay Pot

  from HK$ 202

  For ref only: Stir-fried chicken with chili and chilli soybean paste in clay pot

  #1 most liked
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• 3001. Pork Intestine with Chili in Dry Pan

  HK$ 118

  For reference only: Pork intestine is stir-fried with chili in a dry pan, creating a spicy, savory dish. Typically served with rice, it originates from various Asian cuisines, highlighting bold flavors and textures.

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• 3003. Edible Frog Dry Pot

  HK$ 154

  For reference only: Edible Frog Dry Pot features frog legs stir-fried with vegetables and spices in a hot pot. This dish combines savory and spicy flavors, often served with rice or noodles, popular in Sichuan cuisine.
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• Stir-fried Goose Intestine

  HK$ 118

  For reference only: Stir-fried goose intestine features cleaned intestines sautéed with garlic, ginger, and chili. This dish is popular in Chinese cuisine, often served with rice or noodles, highlighting savory and spicy flavors.
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• 3002. Griddled Preserved Pork and Tea Tree Mushroom

  HK$ 142

  For reference only: Griddled preserved pork and tea tree mushroom features marinated pork and sautéed mushrooms. This dish combines savory and earthy flavors, often served with rice or vegetables, highlighting traditional Asian culinary techniques.
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• 3006. Stir-fried Chicken Offal in Casserole

  HK$ 106

  For reference only: Stir-fried chicken offal in casserole features chicken liver, gizzards, and hearts sautéed with garlic and soy sauce. This dish is typically served with rice, showcasing a savory flavor profile common in Asian cuisine.
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• Spicy Hot Pot

  HK$ 202

  Shrimp, Bullfrog, Pork Belly, Squid, Cauliflower, Potato and Sliced Lotus Root
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• Spicy Peppercorn Crayfish

  HK$ 226

  For ref only: Chinese-style numbing spicy stir-fried crayfish with peppercorn
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• Spicy Prawn

  HK$ 226

  For ref only: A fiery and zesty taste that packs a punch, perfect for those who love a little heat in their meals.
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• 4001. Steamed Fish Head with Double Pepper

  HK$ 202

  For reference only: Steamed fish head is prepared with fresh fish head, ginger, and double pepper. The dish features a savory and spicy flavor profile, often served with rice and soy sauce, highlighting its origins in Chinese cuisine.
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• 4002. Steamed Fish Heads with Chop Pepper

  HK$ 202

  For reference only: Steamed fish heads are cooked with chop pepper, featuring a blend of spices and herbs. This dish is typically served with rice, highlighting the bold flavors of the pepper and fish. Originating from West African cuisine, it showcases traditional cooking methods and local ingredients.
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• 4006. Sliced Beef in Golden Soup

  HK$ 202

  For reference only: Sliced beef in golden soup features tender beef simmered in a rich broth with spices. This dish is often served with rice or noodles, highlighting flavors from Southeast Asian cuisine.
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• Pork Tripe and Chicken with Pepper Soup with Rice

  from HK$ 202

  For reference only: Pork tripe and chicken are simmered in a spicy pepper soup, served with rice. This dish features bold flavors from peppers, ginger, and spices, reflecting West African culinary traditions.
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• 4013. Sichuan Chili Chicken

  HK$ 118

  For reference only: Sichuan Chili Chicken features diced chicken stir-fried with Sichuan peppercorns and dried chilies. This dish offers a spicy, numbing flavor profile, often served with steamed rice or noodles, highlighting the bold culinary traditions of Sichuan cuisine.

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• 4014. Sichuan Dry Fried String Beans

  HK$ 82

  For reference only: Sichuan Dry Fried String Beans feature green beans stir-fried with garlic, ginger, and Sichuan peppercorns. This dish offers a spicy, savory flavor profile and is often served with rice.
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• 4015. Deluxe Duck's Blood, Beef and Tripe in Spicy Soup

  HK$ 170

  For ref only:Savory and spicy soup with tender beef, tripe, and rich duck's blood.
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• 4016. Spicy Bean Curd with Minced Pork

  HK$ 82

  For reference only: Spicy Bean Curd with Minced Pork features soft bean curd stir-fried with minced pork and chili. This dish combines savory and spicy flavors, often served with steamed rice, highlighting its Chinese culinary roots.
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• 4017. Sauteed Frog with Chili Pepper

  HK$ 154

  For reference only: Sautéed frog legs are cooked with chili peppers, garlic, and soy sauce. This dish features a spicy flavor profile and is often served with rice or vegetables, highlighting its Asian culinary roots.
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• 4019. Stir-fried Shredded Potato

  HK$ 82

  For reference only: Stir-fried Shredded Potato features julienned potatoes quickly cooked in oil with garlic and vinegar. This dish offers a balance of savory and tangy flavors, often garnished with green onions and served as a side in Chinese cuisine.
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• 4020. Hand Shredded Cabbage

  HK$ 82

  For reference only: Hand shredded cabbage is finely cut cabbage often used in salads or slaws. It provides a crunchy texture and is typically dressed with vinegar or oil, enhancing its natural flavor.
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• 4021. Lettuce with Minced Garlic

  HK$ 82

  For reference only: Lettuce with minced garlic features fresh lettuce leaves tossed with finely minced garlic. This dish is often served as a refreshing side, highlighting the raw crunch of lettuce and the pungent flavor of garlic.
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• 4022. Shredded Potato with Green and Red Pepper

  HK$ 82

  For reference only: Shredded potatoes are sautéed with green and red peppers, creating a savory, colorful dish. Often served as a side, it highlights the natural flavors of the vegetables.
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• 4024. Stir-fried Sour and Spicy Shredded Potato

  HK$ 82

  For reference only: Stir-fried Sour and Spicy Shredded Potato features julienned potatoes sautéed with vinegar, chili, and garlic. This dish offers a balance of tangy and spicy flavors, often served as a side in Chinese cuisine.
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• 4025. Stir-fried Sliced Cucumber

  HK$ 82

  For reference only: Stir-fried sliced cucumber features fresh cucumbers quickly cooked in oil with garlic and soy sauce. This dish offers a light, crisp texture and is often served as a side in Asian cuisine.
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• Stir-fried Celtuce Slices

  HK$ 82

  For ref only: Stir-fried celtuce slices
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• Stir-fried Shredded Celtuce

  HK$ 82

  For ref only: Stir-fried shredded celtuce
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• Stir-fried Baby Cabbage with Garlic

  HK$ 82

  For reference only: Stir-fried baby cabbage is cooked quickly with garlic in hot oil. This dish features a savory flavor profile and is often served as a side in Asian cuisine.
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• Stir-fried Lotus Roots with Chopped Chili

  HK$ 82

  For reference only: Stir-fried lotus roots are cooked with chopped chili, garlic, and soy sauce. This dish features a crunchy texture and a spicy flavor, often served as a side in Chinese cuisine.
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• Stir-fried Sliced Pork with Celtuce

  HK$ 106

  For reference only: Stir-fried sliced pork with celtuce features tender pork cooked quickly with crisp celtuce. This dish combines savory soy sauce and garlic, often served with rice for a balanced meal. Originating from Chinese cuisine, it highlights the freshness of celtuce, a unique vegetable.
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• Stir-fried Twice-cooked Pork with Celtuce

  HK$ 106

  For reference only: Stir-fried Twice-cooked Pork with Celtuce features pork belly, celtuce, and chili bean paste. The pork is first boiled, then stir-fried with celtuce and seasonings, creating a savory dish often served with rice. This dish originates from Sichuan cuisine, known for its bold flavors and unique textures.
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• 4026. Fried Chicken Cartilage with Sichuan Peppercorn

  HK$ 118

  For reference only: Fried chicken cartilage is seasoned with Sichuan peppercorn, providing a numbing heat. It is deep-fried until crispy and often served as a snack or appetizer in Chinese cuisine.
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• 4027. Sichuan Double-cooked Pork Slices with Chilli Oil

  HK$ 106

  For reference only: Sichuan Double-cooked Pork Slices feature pork belly, boiled and then stir-fried with chili oil. This dish combines spicy, savory flavors and is typically served with steamed rice or vegetables. Originating from Sichuan cuisine, it highlights the region's bold use of spices.

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• 4028. Stir-fried Sliced Lotus Root

  HK$ 94

  For reference only: Stir-fried sliced lotus root features thinly sliced lotus root sautéed with garlic and soy sauce. This dish offers a crunchy texture and is often served with rice or as part of a vegetable medley in Asian cuisine.
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• 4028. Stir-fried Sliced Lotus Root

  HK$ 94

  For reference only: Stir-fried sliced lotus root features thinly sliced lotus root sautéed with garlic and soy sauce. This dish offers a crunchy texture and is often served with rice or as part of a vegetable medley in Asian cuisine.
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• 4034. Pig Intestine

  HK$ 118

  For reference only: Pig intestine is often cleaned and boiled or grilled, offering a chewy texture. Commonly seasoned with spices, it is served in various cuisines, often accompanied by dipping sauces or in stews.
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• 4029. Stir-fried Sliced Celtuce with Chili

  HK$ 82

  For reference only: Stir-fried sliced celtuce features celtuce, chili, and garlic, quickly cooked in a hot wok. This dish offers a spicy flavor profile and is often served with rice or noodles, highlighting its Chinese culinary roots.
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• 4029. Stir-fried Sliced Celtuce

  HK$ 82

  For reference only: Stir-fried sliced celtuce features celtuce, garlic, and soy sauce, quickly cooked in a hot wok. This dish highlights the mild, slightly nutty flavor of celtuce, often served with rice or noodles.
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• 4030. Stir-fried Cauliflower

  HK$ 82

  For reference only: Stir-fried cauliflower features cauliflower florets quickly cooked in a hot wok with oil. Seasoned with garlic, soy sauce, and sesame oil, it is often served with rice or noodles. This dish is popular in Asian cuisine, highlighting the vegetable's natural crunch and flavor.
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• 4032. Braised Pig Blood Curd

  HK$ 82

  For reference only: Braised pig blood curd consists of pig blood, soy sauce, and spices, simmered until firm. This dish is often served with rice or vegetables, popular in various Asian cuisines.
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• 4033. Stir-fried Chinese Leafy Lettuce

  HK$ 82

  For reference only: Stir-fried Chinese leafy lettuce features fresh lettuce quickly sautéed in garlic and soy sauce. This dish highlights the natural crunch of the lettuce, often served as a side in Chinese cuisine.

  #3 most liked
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• Stir-fried Leafy Lettuce with Garlic

  HK$ 82

  For ref only: Savory garlic flavor enhances the tender crunch of stir-fried leafy lettuce.
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• Stir-fried Pig Ear with Green Chili Pepper

  HK$ 94

  For reference only: Stir-fried pig ear features thinly sliced pig ear sautéed with green chili peppers. This dish combines savory and spicy flavors, often served with rice or as a bar snack, popular in various Asian cuisines.
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• Sauteed Sliced Meat with Bitter Melon

  HK$ 106

  For ref only: Stir-fried meat with bitter melon in fermented black bean & soy sauce
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• Stir-fried Shredded Potato

  HK$ 82

  For ref only: Stir-fried shredded potatoes with chili, seasoned with vinegar
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• Sweet Potato Leaves with Garlic

  HK$ 82

  For reference only: Sweet potato leaves are sautéed with garlic, creating a dish with earthy flavors. Often served as a side in various Asian cuisines, it pairs well with rice or grilled meats.
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• Stir-fried Potato Leaf

  HK$ 82

  For reference only: Stir-fried potato leaf features tender leaves sautéed with garlic and spices. This dish is common in various African cuisines, often served with rice or fufu.
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• 4035. Spicy Pepper

  HK$ 82

  For reference only: Spicy Pepper features sautéed bell peppers, onions, and spices. It is often served with rice or tortillas, highlighting flavors from various cuisines.
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• 4036. Stir-fried Beansprout

  HK$ 82

  For reference only: Stir-fried beansprouts feature fresh beansprouts quickly cooked in a hot wok with garlic and soy sauce. This dish is often served as a side in Asian cuisine, highlighting the natural crunch and flavor of the sprouts.
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• 4038. Scrambled Eggs and Tomatoes

  HK$ 82

  For reference only: Scrambled eggs cooked with fresh tomatoes, seasoned with salt and pepper. This dish is popular in Chinese cuisine, often served with rice or bread.
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• Stir-fried Preserved Pork with Cauliflower

  HK$ 106

  For reference only: Stir-fried preserved pork with cauliflower features marinated pork and fresh cauliflower, quickly sautéed. This dish combines savory and umami flavors, often served with rice or noodles, highlighting Chinese culinary traditions.
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• 4040. Spicy Fish Maw

  HK$ 130

  For reference only: Spicy Fish Maw features dried fish maw, stir-fried with chili, garlic, and vegetables. This dish originates from Chinese cuisine and is often served with rice or noodles.
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• 4044. Deep-fried Peanut

  HK$ 34

  For reference only: Deep-fried peanuts are raw peanuts coated in batter and deep-fried until golden. They are often seasoned with salt and served as a crunchy snack or appetizer, popular in various Asian cuisines.
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• Stir-fried Celtuce with Preserved Pork

  HK$ 106

  For ref only: Stir-fried celtuce with preserved pork
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• 4046. Stir-fried Pickled String Bean with Cured Meat

  HK$ 106

  For reference only: Stir-fried pickled string beans are combined with cured meat, typically pork, and sautéed. This dish features salty and tangy flavors, often served with rice, highlighting its Chinese culinary roots.
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• 4048. Grilled Frog

  HK$ 154

  For reference only: Grilled frog features marinated frog legs, seasoned with herbs and spices, then grilled. Often served with lemon and dipping sauces, this dish is popular in various cuisines, particularly in Southeast Asia and France.
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• 4047. Spicy Chicken Cartilage

  HK$ 118

  For reference only: Spicy Chicken Cartilage features tender chicken cartilage marinated in chili sauce and grilled. This dish offers a savory and spicy flavor profile, often served with rice or vegetables, popular in Asian cuisine.
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• 4023. Sichuan Sauteed Pig Intestine with Chili Pepper

  HK$ 118

  For reference only: Sichuan Sauteed Pig Intestine with Chili Pepper features pig intestines stir-fried with chili peppers and garlic. This dish offers a spicy, savory flavor profile, often served with steamed rice, highlighting Sichuan's bold culinary tradition.
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• 4031. Stir-fried Sliced Lotus Root

  HK$ 82

  For reference only: Stir-fried sliced lotus root features thinly sliced lotus root sautéed with garlic and soy sauce. This dish offers a crunchy texture and is often served with rice or as part of a vegetable medley in Asian cuisine.
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• Baby Cabbage with Chopped Chili Pepper

  HK$ 82

  For reference only: Baby cabbage is sautéed with chopped chili pepper, creating a spicy and savory dish. Often served as a side, it highlights the natural crunch of the cabbage and the heat of the chili.
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• 4039. Stir-fried Bean Sprout with Minced Pork

  HK$ 82

  For reference only: Stir-fried bean sprout with minced pork features fresh bean sprouts and ground pork. Cooked quickly in a hot wok with garlic and soy sauce, it offers a savory flavor. Typically served with rice, this dish is popular in various Asian cuisines.
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• Stir-fried Preserved Pork with Dried Tofu

  HK$ 106

  For reference only: Stir-fried preserved pork with dried tofu features marinated pork and firm tofu, sautéed together. This dish combines savory and umami flavors, often served with steamed rice, highlighting Chinese culinary traditions.
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• 4043. Stir-fried Chicken Gizzard with Pickled Cowpea

  HK$ 106

  For reference only: Stir-fried chicken gizzard is cooked with pickled cowpea, garlic, and chili. This dish features savory and tangy flavors, often served with rice or noodles, popular in Asian cuisine.
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• 4045. Chili and Pork Tripe

  HK$ 106

  For reference only: Chili and Pork Tripe features tender pork tripe simmered with chili peppers and spices. This dish is often served with rice or tortillas, highlighting its roots in Mexican cuisine.
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• 5001. Fried Egg with Bitter Melon

  HK$ 82

  For reference only: Fried egg with bitter melon features sautéed bitter melon and eggs, seasoned with salt. This dish is common in Asian cuisine, often served with rice.
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• 5003. Pork Stomach with Pickled Pepper

  HK$ 106

  For reference only: Pork stomach is braised with pickled peppers, garlic, and soy sauce. This dish features a savory and tangy flavor profile, often served with rice or noodles, highlighting its origins in Asian cuisine.
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• 5005. Stir-fried Bitter Melon and Beef

  HK$ 106

  For reference only: Stir-fried bitter melon and beef features thinly sliced beef and bitter melon, quickly cooked in a hot wok. This dish combines savory soy sauce and garlic, often served with steamed rice, highlighting flavors from Chinese cuisine.
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• 5006. Stir-Fried Beef with Scallion

  HK$ 106

  For reference only: Stir-Fried Beef with Scallion features thinly sliced beef quickly cooked in a hot wok. It combines soy sauce, ginger, and scallions, served with rice or noodles, popular in Chinese cuisine.
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• 5007. Braised Eggplant and Minced Pork

  HK$ 82

  For reference only: Braised eggplant and minced pork features tender eggplant cooked with ground pork in a savory sauce. This dish combines soy sauce, garlic, and ginger, often served with steamed rice, highlighting flavors from Chinese cuisine.
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• 5008. Stir-fried Leafy Lettuce and Fried Dace with Salted Black Beans

  HK$ 106

  For reference only: Stir-fried leafy lettuce is combined with fried dace and salted black beans. This dish features umami flavors from the fish and fermented beans, typically served with rice. It is a popular dish in Cantonese cuisine, highlighting simple yet flavorful ingredients.
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• 5009. Kung Pao Chicken

  HK$ 118

  For reference only: Kung Pao Chicken features diced chicken stir-fried with peanuts, vegetables, and chili peppers. This Sichuan dish combines savory, spicy, and slightly sweet flavors, often served with steamed rice.
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• 5010. Stir-fried Spicy Chicken with Double Pepper

  HK$ 118

  For reference only: Stir-fried Spicy Chicken with Double Pepper features chicken sautéed with bell peppers and chili peppers. This dish combines savory and spicy flavors, often served with rice or noodles, highlighting its Asian culinary roots.
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• 5002. Braised Eggplant with Garlic

  HK$ 82

  For reference only: Braised eggplant is cooked slowly with garlic, soy sauce, and sesame oil. This dish features tender eggplant, often served with rice or noodles, highlighting flavors from Asian cuisine.
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• 5004. Pickled Cabbage with Pork Stomach

  HK$ 106

  For reference only: Pickled cabbage with pork stomach features fermented cabbage and tender pork stomach, simmered together. This dish combines tangy and savory flavors, often served with rice or noodles, highlighting traditional Asian culinary practices.
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• 6001. Kidneys with Pickled Pepper

  HK$ 106

  For reference only: Kidneys are sautéed with pickled peppers, garlic, and onions. This dish offers a tangy flavor profile and is often served with crusty bread or rice, popular in various European cuisines.
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• Diced Chicken with Pickled Peppers

  HK$ 106

  For reference only: Diced chicken is sautéed with pickled peppers, garlic, and onions. This dish offers a tangy flavor profile and is often served with rice or tortillas, popular in various Latin American cuisines.
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• Stir-fried Frog with Pickled Peppers

  HK$ 154

  For ref only: Sichuan-style stir-fried frog with chili pepper

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• Pork Liver with Pickled Pepper

  HK$ 106

  For reference only: Pork liver is sautéed with pickled peppers, creating a savory and tangy dish. Often served with rice or bread, it highlights the balance of rich and acidic flavors, common in various cuisines.
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• Konjac with Pickled Pepper

  HK$ 82

  For ref only: Konjac with pickled pepper
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• Stewed Beef with Pickled Peppers

  HK$ 106

  For ref only: Stewed beef with pickled peppers
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• 7021. Sichuan Chicken in Red Chili Oil Sauce (Half)

  HK$ 122

  For reference only: Sichuan Chicken features chicken pieces cooked in a spicy red chili oil sauce. It combines garlic, ginger, and Sichuan peppercorns for a bold flavor, typically served with steamed rice or noodles. This dish originates from Sichuan province in China, known for its vibrant and spicy cuisine.
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• 7022. Chongqing Beef

  HK$ 106

  For reference only: Chongqing Beef features tender beef slices stir-fried with chili peppers and Sichuan peppercorns. This dish is known for its bold, spicy flavors and is typically served with steamed rice. Originating from Chongqing, it reflects the region's love for spicy cuisine.
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• Rice

  HK$ 14

  For ref only: Rice

  #2 most liked
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• Swim Bladder with Pickled Pepper

  HK$ 130

  For reference only: Swim bladder is simmered with pickled peppers, creating a savory and tangy dish. Often served in Asian cuisine, it highlights the unique texture of the swim bladder, complemented by the acidity of the peppers.
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• Fish Offal with Pickled Pepper

  HK$ 130

  For reference only: Fish offal is sautéed with pickled peppers, creating a tangy and savory dish. Commonly served with rice or bread, it is popular in various coastal cuisines.
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• Chicken Offal with Pickled Pepper

  HK$ 106

  For ref only: Savory chicken offal with a tangy kick from pickled peppers.
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• Pork Kidney and Liver with Pickled Chili

  HK$ 106

  For reference only: Pork kidney and liver are sautéed with pickled chili, creating a savory and spicy dish. Typically served with rice, this dish highlights bold flavors and is popular in various Asian cuisines.
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• Pork Stomach with Pickled Pepper

  HK$ 106

  For ref only:Spicy and tangy pickled pepper perfectly complements the tender and juicy pork stomach.
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• Yellow Larynx Fillet with Pickled Chili

  HK$ 106

  For reference only: Yellow larynx fillet is marinated and grilled, served with tangy pickled chili. This dish highlights the fish's natural flavors, complemented by the heat and acidity of the chili, often enjoyed in coastal regions.
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• Pork Intestines with Pickled Pepper

  HK$ 118

  For ref only: Stir-fried pork intestines with pickled pepper
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• Stir-fried Bullfrog with Ginger and Spring Onion

  HK$ 154

  For reference only: Stir-fried bullfrog features tender pieces cooked with ginger and spring onion. This dish combines savory flavors and is typically served with rice, highlighting its Chinese culinary roots.
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• Ice Jelly with Brown Sugar (1 Bowl)

  HK$ 24

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