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Mifubao Hong Kong Night Market (Yangzhong Center Branch)

Cantonese cuisine · ⭐ 4.3

Room 103, No. 2241 Pingyang Road

Dishes

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  Three Treasure Egg Custard

  A Chinese home-style dish made with eggs and three ingredients: ham, shrimp, and mushrooms, resulting in a smooth and savory flavor.
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  Bear-shaped Lemon Iced Tea

  Bear Frozen Lemon Tea is a beverage made from fresh lemons and selected tea leaves, blended with ice. The refreshing acidity of lemon and the aromatic flavor of tea blend harmoniously to create a crisp taste, while the adorable bear-shaped design adds a touch of fun.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Cantonese腊味 Fried Rice

  Dim sum-style腊味炒饭 is made with sausage, cured meat, rice, eggs, and green peas. Slice the腊味, scramble the eggs, and separate leftover rice. Heat oil, stir-fry腊味, add eggs, then mix in rice. Finally, add green peas for flavor and stir until each grain is distinct.
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  Rich Custard Delight

  Bao Fu Lou Nai Hua is a dessert made primarily from eggs, milk, sugar, and low-gluten flour. The yolks are mixed with sugar, then combined with milk and flour, poured into a mold, and steamed. The finished product has a delicate and soft texture with a slightly caramelized surface.
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  Hong Kong Style Roast Duck

  Hong Kong-style roast duck is made from a whole duck that is marinated, air-dried, and then roasted in a hanging oven. The skin is crispy while the meat is tender and juicy, typically served with sweet bean sauce and thin pancakes.
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  Pork Tripe Chicken Stew

  Pig stomach chicken stew is a slow-cooked dish featuring pig stomach and chicken as main ingredients. After cleaning, the pig stomach and chicken are simmered in a clay pot with ginger slices, goji berries, and red dates until tender and flavorful.
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  Rose Soy Sauce Chicken

  Rose soy chicken is made with chicken as the main ingredient, marinated and then stewed with soy sauce and rose wine, resulting in a bright red color and tender chicken meat.
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  Roast Deep Well Goose

  Freshly roasted goose using traditional deep well method, featuring crispy skin and tender meat, a classic Cantonese roast dish.
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  Bamboo Shoot and Radish Cake

  A steamed Cantonese dim sum made from radish, dried scallops, and glutinous rice flour, offering a soft, savory flavor with a delicate balance of sweetness and umami.
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  Steamed Chicken Feet with Fermented Black Beans

  Bamboo-shelled steamed chicken feet is a traditional dish primarily made with chicken feet and fermented black beans. The chicken feet, carefully prepared, are steamed together with the fermented black beans, fully absorbing the rich aroma of the beans and the delicate flavor of the chicken feet. The result is a tender, succulent texture with abundant nutrition.
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  Golden Sauce Steamed Chicken Feet

  Chicken feet steamed with a golden sauce made from fermented bean paste, garlic, and ginger, resulting in a rich, savory flavor.
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  Qingzhou Fried Rice Noodles

  A traditional Chinese dish made by stir-frying rice noodles with eggs, meat, and vegetables, known for its savory and smooth texture.
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  Spicy Shrimp Mapo Tofu

  Fresh shrimp mapo tofu is a dish featuring soft tofu and fresh shrimp. Tofu cubes are boiled, then stir-fried with minced meat and doubanjiang, followed by fresh shrimp. Finally, it's thickened and reduced. The dish has a bright red color, tender tofu, and delicious shrimp.
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  Black Bean Chicken Rice

  A classic Hong Kong dish featuring tender chicken glazed in a savory black bean sauce, served over steamed rice.

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