Yat Hoi Shing Congee Noodles Shop

Congee made from rice, cooked for a long time until smooth and creamy. Light in flavor with a rice aroma.

Classic Cantonese congee, rich in ingredients, usually includes squid, pork skin, peanuts, minced meat, etc. Rich in flavor and deliciously sweet.

Congee cooked with minced beef. The beef is tender, and the congee base is sweet.

Congee with pig blood curd as the main ingredient. The pig blood curd is tender and smooth with a unique flavor.

Congee cooked with pumpkin, sweet and creamy in texture.

Congee with sweet corn kernels, naturally sweet and crunchy.

Congee with salted duck egg, savory and appetizing.

Congee with preserved egg (century egg), the unique flavor of the preserved egg blends into the congee base.

Congee with lean pork slices, tender meat, a classic breakfast choice.

Congee with fresh fish slices, sweet and light in flavor.

Congee with two self-selected toppings.

Traditional famous Cantonese congee, usually includes pork offal (such as pig liver, pig intestines, pig stomach) and meatballs. Symbolizes academic success.

With handmade pork balls, the meat is springy and juicy.

Congee made with fresh pig liver. The pig liver is crisp and tender.

Congee cooked with pig intestines, which have a unique oily aroma.

Congee with pig stomach slices, the pig stomach is crisp and chewy.

Congee with pig heart, firm texture.

Made with fresh beef slices, maintaining the tenderness and fresh taste of the beef.

Congee made with fresh pork slices, sweet and flavorful.

Congee made with skinless chicken, light, healthy, and full of chicken flavor.

Congee with fish belly, rich in fat, tender fish meat.

Made with fish heads as the main ingredient, with ginger and scallions to remove fishiness and enhance flavor. The fish heads are rich in collagen.

Classic combination, includes homemade mud carp balls and shredded lettuce. The fish balls are springy with a hint of preserved tangerine peel.

Congee cooked with dried oysters, rich and delicious flavor.

Traditional slow-cooked congee flavor, with preserved vegetables, duck gizzards, and pork bones, has a cooling effect, savory flavor.

Combination congee with two self-selected toppings.

Plain rice noodle rolls without filling, drizzled with soy sauce, sesame paste, and sweet sauce. Smooth and tender texture.

Ho Fun noodles wrapped with crispy deep-fried dough sticks. Soft outside, crispy inside, unique texture.

Ho Fun noodles steamed with dried shrimp, savory seafood flavor.

Ho Fun noodles filled with honey-glazed char siu slices, a balance of sweet and savory.

Filling made with minced beef, seasoned with preserved tangerine peel, unique aroma.

Ho Fun noodles wrapped with fresh fish slices, sweet flavor.

Ho Fun noodles wrapped with tender beef slices.

Ho Fun noodles wrapped with fresh pork slices.

Ho Fun noodles wrapped with pig liver.

Vegetarian option, filling usually contains various chopped vegetables and mushrooms.

Ho Fun noodles wrapped with whole fresh shrimp, crisp and springy.

Soy sauce noodles stir-fried with bean sprouts (silver sprouts), simple and fragrant.

Stir-fried rice noodles with various shredded ingredients, colorful.

Traditional dim sum, made with shredded radish and rice batter, soft and chewy texture.

Pan-fried radish cake, golden and crispy on the outside, soft and tender on the inside.

Radish cake stir-fried with XO sauce (a spicy seafood sauce), rich and slightly spicy flavor.

Noodles stir-fried with XO sauce, savory and spicy, appetizing.

Rice noodles stir-fried with XO sauce.

Ho Fun noodles cut into sections and stir-fried with XO sauce, unique flavor.

Traditional glutinous rice dumpling, containing salted egg yolk and cured pork belly, usually steamed in bamboo leaves.

Seasonal vegetables blanched in boiling water, drizzled with oyster sauce or hot oil.

Blanched pig liver, retaining its original flavor, served with ginger shreds and soy sauce.

Blanched pig intestines, tender and smooth texture.

Blanched goose intestines, crispy texture.

Blanched mixed pork offal (pig liver, pig intestines, etc.).

Blanched fresh beef slices, tender meat.

Blanched fresh pork slices.

Long deep-fried dough sticks, crispy texture, often served with congee.

Deep-fried glutinous rice balls, sesame coated, chewy texture.

Deep-fried savory pancake, seasoned with fermented bean curd, unique flavor.

Sweet fried dough fritter shaped like a beef tongue, crispy outside, soft inside, sweet taste.

Classic Cantonese noodle dish. Shrimp wontons have thin skin and large filling, served with springy alkaline noodles and a sweet soup base.

Noodles with Cantonese-style dumplings. The filling usually includes wood ear mushrooms, bamboo shoots, and pork and shrimp.

Noodles with chive and pork dumplings.

Hong Kong-style Zha Jiang noodles, served with a sweet, sour, and slightly spicy shredded meat sauce.

Noodles with braised pork trotters in fermented bean curd sauce, the trotters are tender and flavorful.

Noodles with fresh pig liver.

Noodles with pig heart.

Noodles with tender pig stomach.

Noodles with pig intestines.

Noodles with handmade pork balls.

Noodles with springy beef balls.

Noodles with squid balls (fish balls), full of umami.

Noodles with tender beef slices.

Noodles with fresh pork slices.

Noodles with handmade fish balls, the fish balls are crisp and springy.

Noodles with fish skin dumplings. The fish skin dumplings have a fish paste wrapper filled with pork.

Noodles with crispy goose intestines.

Noodles with mud carp balls, often with a hint of preserved tangerine peel.

Noodles and soup only, no other meat toppings.

Noodles with braised beef brisket in Zhu Hou sauce, the beef brisket is tender and flavorful.

Noodles with braised beef tendon, the tendon is gelatinous and tender.

Dry-tossed noodles with plenty of ginger and scallion oil, fragrant.

Steamed rice with phoenix claws (chicken feet) and ribs in black bean sauce. The chicken feet are tender, ribs are succulent, and the sauce seeps into the rice.

Steamed rice with salted egg and minced pork. Homestyle flavor, juicy minced pork.

Steamed rice with salted fish and minced pork. The unique aroma of salted fish is very appetizing.

Steamed rice with golden needles, wood ear mushrooms, and tender chicken. Rich in flavor, tender chicken.

Steamed rice with Cantonese sausage and tender chicken. The fat from the sausage seeps into the rice, creating a rich aroma.

Steamed rice with fish head in black bean sauce. The fish head is tender, and the black bean sauce is flavorful.

Steamed rice with braised pork belly and preserved mustard greens. The sweetness of the preserved mustard greens balances the richness of the pork belly.

Steamed rice with preserved mustard greens and pork belly. The pork belly is fatty but not greasy, and the preserved mustard greens absorb the meat juices.

Steamed rice with white cut chicken. Crispy skin, tender meat, usually served with ginger-scallion oil.

Steamed rice with saliva chicken. The chicken is drizzled with spicy red oil, fragrant and stimulating.

Steamed rice with braised pork trotter in fermented bean curd sauce. The pork trotters are full of fermented bean curd flavor and rich in collagen.

Steamed rice with braised beef brisket in Zhu Hou sauce.

Steamed rice with braised beef tendon in Zhu Hou sauce.

Steamed Golden Trevally with black bean sauce. The meat is tender, and the black bean sauce enhances the flavor.

Steamed Eel with black bean sauce. The meat is rich and thick, with a springy texture.

Preserved vegetable steamed yellow croaker. The savory flavor of the preserved vegetable complements the sweetness of the yellow croaker.

Steamed Black Pomfret with black bean sauce. The fish meat is tender and has few bones.

Pan-fried red snapper. Crispy skin, firm flesh.

Pan-fried hairtail fish. The meat is delicious, fried to golden brown.

Raw shrimp wontons, for customers to buy and cook at home.

Raw Cantonese-style dumplings, for customers to buy and cook at home.

Raw chive and pork dumplings, for customers to buy and cook at home.

Cold appetizer, preserved egg with crispy cucumber, usually drizzled with chili oil and vinegar dressing.

Deep-fried wontons, golden and crispy on the outside, served with sweet and sour sauce.

Deep-fried chive dumplings, crispy and delicious.

Deep-fried mud carp balls, usually served with clam sauce.

Chicken wings seasoned with cumin, rich aroma.

Cantonese cold dish, sliced pork trotter, with crispy skin and jelly-like meat, usually served with garlic and vinegar sauce.

Cold tossed jellyfish shreds, crispy texture, sour and spicy appetizing flavor.

Cold tossed fish skin, extremely crispy, usually served with ginger, scallions, and soy sauce.

Plain braised pork trotter in fermented bean curd sauce, without noodles or rice.

Plain braised beef brisket with Zhu Hou sauce, without noodles or rice.

Plain braised beef tendon, without noodles or rice.

Braised white radish, sweet and tender, absorbs the soup.

Chives and pig blood curd, a classic street food.

Canned carbonated drinks.

Soy milk, available hot or cold.

Hong Kong-style iced milk tea, rich tea flavor, smooth and creamy.

Hong Kong-style iced lemon tea, refreshing and thirst-quenching.

Daily selected traditional Chinese slow-cooked soup, changes with the season.