Ming Chu Shao La Dian

Chicken is fried until crispy or cooked, then drizzled with a special mala sauce. The sauce is typically numbing from Sichuan peppercorns and spicy from chili peppers, whetting the appetite and pairing well with rice and side dishes.

A whole large chicken leg brushed with a sweet sauce and roasted, with a golden-red exterior. The chicken is tender and juicy, with a honey-sweet flavor.

Uses oil-poached chicken legs with a Shaoxing wine aroma. The chicken is tender, with a smooth skin and meat, carrying a faint aroma of wine and scallion oil.

Uses the most tender and smooth part of the duck leg. The skin is roasted to a crispy, glossy finish, and the meat is rich and juicy. A popular item in char siu restaurants.

Classic Cantonese roast duck, with a reddish, crispy skin and tender, juicy meat. Usually served with its own juices or a special plum sauce.

Pork strips marinated with red yeast and roasted, giving it a natural red color. The char siu is moderately sweet and savory, with the unique aroma of red yeast.

Cantonese crispy roast pork. Pork belly is roasted at high temperature until the skin is golden and crispy like a wafer, with distinct layers of meat, savory and rich.

A selection of various Cantonese preserved meats, such as preserved sausage, liver sausage, or preserved meat. The preserved meats are rich in fat, with a blend of sweet and savory flavors, making them very appetizing with rice.

The main dish is Cantonese preserved sausage, with a firm texture, a sweet and savory taste, and a rich aroma of wine and meat.

The main dish is Cantonese liver sausage, usually made with duck or pork liver. It has a darker color and a richer, more intense flavor than preserved sausage.

Chicken is cooked in a special brine, resulting in a glossy, tender skin and succulent meat. It's usually served with scallion oil sauce to enhance the aroma.

Taiwanese-style sausage, with a chewy texture and a sweet taste, carrying a honey-like aroma. It's a popular main dish for bento boxes.

A classic choice from the char siu restaurant, offering three main dishes at once, usually including char siu, oil-poached chicken, and roast duck. Offers a rich variety of textures, perfect for those who want to try a little of everything.

A classic Cantonese noodle dish. Wide, flat rice noodles are stir-fried with beef slices, bean sprouts, and yellow chives over high heat. It emphasizes 'wok hei' (breath of the wok), with evenly colored noodles that are dry and not greasy.

Cantonese crispy noodles. The noodles are pan-fried until golden and crispy on both sides, then topped with a thickened sauce containing meat slices, seafood, and vegetables. It has a crispy exterior and soft interior.

Marinated beef slices or shreds are stir-fried with white rice, eggs, and scallions over high heat. The beef is tender, and the rice grains are distinct.

Fried rice with sliced sausage. The fat and sweetness of the sausage blend into the rice during stir-frying, creating a unique flavor.

Fried rice featuring fresh shrimp as the main ingredient. The shrimp are crisp and sweet, complemented by the fragrance of egg fried rice, offering a refreshing taste.

Classic Cantonese fried rice, usually containing diced char siu, shrimp, egg, and scallions. It's rich in ingredients and moderately seasoned.

Fried rice with diced char siu. The sweet and savory flavor of the honey-glazed char siu adds a rich layer of complexity to the fried rice.

A home-style fried rice with shredded pork as the main ingredient, seasoned with egg and scallions. Simple and delicious.

Beef slices are stir-fried with noodles and vegetables for added texture. The noodles absorb the beef juices and savory sauce.

Shredded pork stir-fried with noodles, usually with vegetables like cabbage or bok choy. It's a traditional Taiwanese or Cantonese style chow mein.

"Minced" originates from the English word "Minced," referring to minced beef. Minced beef is made into a rich sauce and served over white rice, similar to Western meat sauce rice but with Chinese seasoning.

Tender beef tenderloin strips are cooked in a savory black pepper sauce and served over rice. The flavor is rich and slightly spicy, perfect with rice.

A thickened sauce made with tender egg drops and beef slices, served over white rice. It has a moist, smooth texture and a delicious flavor.

Beef slices and vegetables are thickened in broth and served over rice. A common Chinese fast food dish.

Crisp shrimp and vegetables are cooked into a gravy and served over rice. The flavor is usually light and fresh.

A rice bowl made with a variety of seafood (such as shrimp, squid, fish slices, etc.), full of oceanic freshness.

Cantonese-style rice bowl, typically including char siu, seafood, and vegetables, with a rich and savory sauce.

A rice bowl featuring slices of char siu, where the sweetness of the char siu is incorporated into the gravy served over rice.

A la carte roast duck leg. Crispy skin and tender meat, rich in fat, suitable for customers who want to enjoy the meat on its own.

A la carte chicken leg, usually oil-poached or honey-glazed. The meat is tender and smooth, suitable for adding as an extra dish.

A bento box primarily featuring vegetable side dishes, usually without a main meat. Suitable for customers who prefer a light meal or a convenient vegetarian option.

A bento box combination of braised pork rice with abundant side dishes. Savory meat sauce rice paired with daily selected side dishes for a balanced meal.

A famous traditional Taiwanese snack. Diced pork belly with skin is braised for a long time with soy sauce, sugar, and spices to make a meat sauce, served over white rice. It's rich without being greasy and very aromatic.