Mei Hua Ting - Brothers Hotel

A platter of assorted braised meats, usually including chicken, duck, or pork. Savory and flavorful, tender meat. Suitable as an appetizer or with rice.

Cold chicken marinated in Shaoxing wine. Crispy skin and tender meat, with a rich wine aroma. Usually served as a cold appetizer.

Roasted duck with golden crispy skin. Juicy duck meat with a charcoal aroma. Recommended to be served with plum sauce.

Whole chicken braised in soy sauce. Shiny in color, savory and sweet taste, tender and smooth chicken. Eaten directly or dipped in the braising liquid.

Honey-glazed roasted pork. Slightly charred and sweet on the outside, firm and chewy on the inside. Classic Cantonese roast meat, excellent with rice.

Boiled Silkie chicken, retaining its original flavor. Firm meat, light and fresh taste. Usually dipped in ginger-scallion oil.

Goose meat braised in soy sauce. Fatty meat, rich braising aroma. Sliced and served.

Pork ribs deep-fried and coated in sweet and sour sauce. Appetizingly sweet and sour, crispy outside and tender inside. A popular dish that goes well with rice.

Classic dish, chicken cooked with sesame oil, soy sauce, and rice wine, with basil for aroma. Moderately savory and sweet, with a rich aroma.

Pan-fried chicken drizzled with lemon juice. Sweet and sour, refreshing texture, tender chicken.

Diced chicken stir-fried with crispy cashews. Rich texture, tender chicken, crispy cashews. Suitable with rice.

Sliced roasted duck, crispy skin and tender meat. Usually served wrapped with pancakes, scallion segments, and sweet bean sauce.

Deep-fried pork large intestine, extremely crispy on the outside, soft and sticky on the inside. Served with pepper salt or sweet and sour sauce, full of aroma.

Beef slices stir-fried with oyster sauce. Tender and juicy beef, with the savory sweetness of oyster sauce. A classic Cantonese stir-fry.

Beef tenderloin wrapped in paper and deep-fried or baked to lock in juices. Tender meat, unique flavor. Eaten after opening the paper.

Kai-lan stir-fried with beef slices. Crisp Kai-lan, tender beef, full of wok hei.

Beef stir-fried with green beans and satay sauce. Rich and slightly spicy satay sauce, crisp green beans. Very appetizing.

Beef tenderloin served on a hot iron plate, drizzled with black pepper sauce. Sizzling sound, pungent and rich black pepper, tender beef.

Beef tenderloin stewed in a clay pot. Tender meat, rich broth, kept warm.

Beef slices stir-fried with green peppers. Tender beef, crisp green peppers, with a slightly spicy aroma.

Steak pan-fried with Chinese-style seasoning. Unique flavor, tender meat.

Fried taro shreds shaped into a bird's nest, filled with fried shrimp balls and fruit salad. Crispy shrimp balls, with mayonnaise and fruit, sweet and sour, not greasy.

Fresh lobster steamed with superior broth. Sweet and springy meat, absorbing the essence of the broth. Suitable for banquets.

Giant prawns dry-braised in sauce. Firm and delicious shrimp meat, savory, sweet, and slightly spicy sauce. Peel and eat directly.

Minced shrimp stir-fried with diced vegetables. Crisp texture. Wrapped in fresh lettuce leaves for a refreshing taste.

Green crab stir-fried with eggs. Egg flowers scattered like osmanthus. Delicious crab meat, rich egg aroma.

Grass shrimp steamed with a large amount of minced garlic. Rich garlic aroma, sweet and fresh shrimp. Vermicelli is usually placed at the bottom to absorb the sauce.

Shrimp stir-fried with cashews and ginkgo nuts. Refreshing texture, Q-bouncy shrimp, crispy nuts.

Shrimp balls mixed with pineapple chunks and mayonnaise. Appetizingly sweet and sour, a classic dish suitable for all ages.

Fresh shrimp coated in batter and deep-fried. Crispy outside and tender inside, retaining the shrimp's freshness. Served with pepper salt or ketchup.

Fresh live shrimp boiled in water. Best to taste the original sweetness of the shrimp. Peel and dip in soy sauce and wasabi.

Shrimp balls stir-fried with slightly spicy and savory XO sauce. Rich flavor, with the aroma of dried scallops and dried shrimps.

Shrimp paste wrapped in vermicelli and deep-fried, shaped like cocoons. Crispy on the outside, fresh and delicious filling. Served with lettuce to relieve greasiness.

Fresh grouper steamed and drizzled with scallion oil and soy sauce. Delicate and tender fish, light and fresh flavor.

Silver cod steamed with chicken oil. Fish is rich in oil, melts in your mouth, chicken oil adds aroma.

Lobster and vermicelli dry-braised in a clay pot. Vermicelli absorbs the lobster's flavor, dry and delicious.

Shrimp and vermicelli cooked with XO sauce. Slightly spicy and savory, Q-bouncy and flavorful vermicelli.

Green crab braised with vermicelli. Crab flavor permeates the vermicelli, rich and delicious.

Duck blood (black) and tofu (white) stewed in a clay pot. Tender texture, slightly spicy and savory broth.

Chicken wings braised with fresh tomatoes. Tender and boneless chicken wings, appetizingly sweet and sour broth.

Shark fin and napa cabbage slow-cooked. Rich and sweet broth, soft and flavorful cabbage.

Tender frog meat braised with vermicelli. Delicious flavor, texture similar to chicken but more tender.

Scallops and vermicelli dry-braised. Sweet scallops, vermicelli absorbing the seafood flavor.

Squid (Tosea) braised with vermicelli. Springy squid, flavorful vermicelli.

Taro and various meats stewed. Soft and creamy taro, thick and savory broth.

A clay pot dish featuring a variety of high-end seafood and ingredients. Delicious broth, abundant ingredients.

Fried fish head braised in a clay pot. Tender fish, rich in collagen, rich soup.

Tofu stuffed with shrimp paste and steamed. Tender and springy texture, light and fresh flavor.

Tofu cooked with crab roe sauce. Golden in color, rich and savory flavor, very appetizing.

Stir-fried or braised loofah with clams. Sweet loofah, fresh clams, refreshing soup.

Tofu braised with minced meat and bean paste. Spicy, savory, and fragrant, tender texture, classic Sichuan flavor.

Pan-fried firm tofu until golden brown on both sides, braised with scallion segments. Slightly charred exterior, tender interior, rich scallion aroma.

Braised mushrooms, bamboo shoots, and napa cabbage. Soft and flavorful cabbage, full of dried goods aroma.

Kai-lan drizzled with oyster sauce. Crisp texture, oyster sauce enhances freshness.

Asparagus, lily bulbs, and ginkgo nuts stir-fried. Refreshing and crisp texture, healthy and nourishing.

Mountain fern stir-fried with small dried fish (anchovies). Crisp texture, with the savory aroma of dried fish.

Tofu braised with crab claw meat. Tender tofu, sweet crab meat, suitable for pairing with rice.

Fresh scallops braised with tofu. The umami of seafood permeates the tofu, rich in flavor.

Blanched lettuce drizzled with oyster sauce. Crispy and refreshing texture, a great palate cleanser.

Amaranth stir-fried with small dried fish (whitebait). Tender texture, rich in nutrients, suitable for elders and children.

Mustard greens, bamboo pith, and dried scallops braised. Delicious broth, crisp vegetables.

Napa cabbage stewed with dried shrimps. Soft and sweet cabbage, with the aroma of dried shrimps.

A thick soup made with silver fish and vegetables. Smooth texture, light and fresh flavor.

A thick soup made with corn and minced chicken. Sweet and rich, smooth texture, suitable for all ages.

A clear soup with fish fillets and green vegetables. Tender fish, refreshing broth.

A thick soup made with minced beef, usually with a hint of cilantro. Smooth texture, delicious flavor.

Hot and sour soup with seafood ingredients. Appetizingly hot and sour, thick and rich texture.

Fresh clams cooked in soup with ginger slices. Clear broth, full of umami, ginger slices remove fishiness and warm the stomach.

Soup with dried scallops and mushrooms. Rich and sweet broth, full of dried goods aroma.

Cod and clams cooked together. The sweetness of the seafood blends perfectly, fish is delicate.

Braised mushrooms and tofu. Tender tofu, absorbing the umami of the mushrooms.

Water shield stir-fried with shredded vegetarian meat. Crisp water shield, vegetarian meat adds texture.

A vegetarian dish of asparagus and baby corn. Light and refreshing flavor, vibrant colors.