High-quality side dishes that have been carefully managed for half a century

Recently I went to a Chinese restaurant with a long history in Hong Kong with my friends
You will understand after eating
Why is it already full of diners before dinner time

The quality of the food is superb

✨Pepper and salt osmanthus mussels
Looks like it was salt and pepper squid beard?
In fact, they are fresh osmanthus mussels
It's crispy and refreshing. I don't eat fried food on weekdays
I can't stop eating

✨Mountain Thief Stone Pot Oysters
Selected fresh barrel oysters. They are big, full and crispy
Japanese mountain thief sauce
With Korean-style preparation

✨Double Winter Lamb Brisket Pot
This time we came for the lamb brisket pot
Selected fresh lamb loin
There is no sweetness at all, the meat is tender and the skin is thin enough
Also added a portion of Japanese fried rice to replace the cheap bean sprouts
It can thoroughly absorb the essence of the broth

✨ Fried fish skin with golden sand
The worst thing about fried fish skin is that there is a smell of oil
In addition to being crispy

✨Steak spinach with mushrooms
The autumn wind blows
Incorporate the sausage and mushroom pieces into the spinach
The taste and texture go well together

✨Tai Bai Drunken Bacon
Fresh bacon
The best pairing with wine

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