Reservations are required for roasted cherry whole duck and wooden barrel tofu curd. The roast duck will be sliced ​​into a plate of duck skin in front of the guests, and the duck legs will be cut into a meat plate. The remaining parts of the meat can be stir-fried with cabbage or shredded bean sprouts and taro. If you want to stir-fry the duck bones, you can choose to cook them in porridge or soup. The pie crust will be heated by a gas stove and steamer on the table. It is as performative as the pie crust. The pie crust is wrapped with duck skin, cucumber shreds, green onion shreds, and dipped in some sweet bean sauce. Because the crust has a lot of fat, it is best to dip it in more. The sauce is not greasy when ordered, and the duck skin is very crispy, but the taste is completely dominated by the sweet noodle sauce and there is nothing special about it. The duck legs will have crispy skin on them, so it is recommended to dip them in the sauce.
The stir-fried duck with cabbage is seasoned with sand tea, and the remaining meat is stir-fried with cabbage, garlic, and chili. The wok is a little too spicy, the cabbage is too raw, the heat is not controlled enough, and the duck meat still has a fishy smell. The double-dish duck bone soup is stewed with duck bones supplemented by sauerkraut and cabbage. It tastes good.
The shrimps in the shrimp dumplings are quite large and full of flavor, and the crispy shrimp rolls go well with sweet soy sauce.
The freshly cooked wooden barrel bean curd served at the end is served hot with ginger juice and brown sugar water. Overall dining experience, I think the Hong Kong cuisine is worth ordering, but the roast duck and tofu curd are too expensive.

Roasted cherry sliced ​​duck 1750-The texture of the duck meat is quite firm, not greasy, and has a good duck flavor.
-Duck fillet skin-the skin is slightly thicker and crispy, but not greasy, which is not bad
-Roast duck cake-it's thin and average.
-Green onions, cucumbers, secret sauce - average, the sauce is not particularly sweet

• Braised duck porridge with taro, shredded mushrooms and shredded mushrooms - the porridge tastes relatively bland, with a lot of taro pieces in it, and the duck meat is relatively good.

• Stir-fried duck floss with vegetable slices - The diced duck meat is surprisingly soft and tender, the diced vegetables next to it are crispy, the overall seasoning is good, and the lettuce slices are average

-Chopped pepper/garlic steamed gentian-Put a lot of diced chili oil on top. Its spiciness is more direct on the tongue, but the fish is very tender.

-Tulou fried rice with abalone sauce-super delicious! The rice grains are short but grainy, and the sauce in the middle is slightly thick but not greasy. The fried rice also has an eggy aroma. There are also shrimps and other ingredients in the middle, and it’s overall delicious!

-Seasonal vegetables dipped in gold and silver eggs-the sauce is thick but not too salty, the spinach is soft and tender, and there are also a lot of salted eggs and preserved eggs, which is delicious

• Fried loofah with cloud ear yam - average

-Garden-style pork trotters-The skin of the pig's trotters inside is very crispy, and the meat is of a good standard and not tough. It is served with ordinary salad lettuce and a lot of large nuts.

-Sago-The taro flavor is strong but not sweet, and there are no taro particles.