Nguan Kee - Roasted Duck Rice, Chicken Rice

Tender braised duck served over rice, simmered with spices until infused with flavor. Aromatic five-spice scent, drizzled with a mellow sweet and savory sauce.

Crispy-skinned, tender roasted duck served over rice, drizzled with a rich, aromatic five-spice duck sauce. Served with pickled ginger to cut through the richness.

Steamed rice served with tender braised pork, simmered until soft and flavorful, with a mellow taste and the aroma of Chinese medicinal spices.

Pork-filled siu mai, seasoned and wrapped in thin wonton wrappers, steamed until fragrant. Served with chinkiang vinegar and fried garlic, a popular snack.

Duck offal soup focusing on wings and legs, braised until falling off the bone in a rich five-spice broth. No noodles, suitable for eating with plain rice.

Noodles in a rich, dark, and aromatic five-spice duck broth, served with tender duck meat and duck blood.

Chewy and soft yellow egg noodles served with large pieces of tender braised pork, simmered until the flavors meld into the meat. A mellow taste with blanched vegetables.

Clear, refreshing broth served with plump pork-filled dumplings and bok choy, topped with crispy fried garlic.