Yongji Roast Pork (Exhibition Center Branch)
小吃快餐 · ⭐ 4.2
No. 15-1, Qianshan Road

Dishes
Barbecued Pork and Poached Chicken RiceChar siu and white-cut chicken rice features grilled char siu and chilled poached chicken served with rice. Char siu is marinated in honey sauce and roasted, while the chicken is boiled in plain water and kept in its original flavor, both sliced and arranged on a plate with rice.
Qingyuan White-Cut ChickenQingyuan white-cut chicken uses fresh whole Qingyuan chickens, blanched and quickly cooled to maintain tender texture. Sliced and served with ginger-scallion sauce.
Hong Kong-style Milk TeaHong Kong-style milk tea, made from black tea that is repeatedly poured and shaken to fully release its aroma, then blended with condensed milk. Its distinctive feature is a smooth texture with an exquisite blend of tea and milk flavors, reflecting the unique Hong Kong style.
Crispy Roast DuckHong Kong-style crispy-skinned roast duck is made from a whole duck, marinated, inflated, coated with sugar water, dried, then roasted. The skin is crispy while the meat is tender and juicy, typically served with lotus leaf pancakes, sweet bean sauce, and scallions.
Egg and Sausage Claypot RiceFragrant rice cooked in a clay pot with eggs and Chinese sausage, creating a savory and satisfying dish.
Roast Meat Trio RiceBraised meat trio rice features rice topped with sliced char siu, roast duck, and roast goose, sometimes enhanced with a touch of sauce for richer flavor.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Steamed Chicken and Roast Duck RiceA savory dish featuring tender steamed chicken and crispy roast duck served over rice, highlighting the delicate flavors of Cantonese cuisine.
Cured Meat Clay Pot RiceLaba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
Lap Cheong Rice with Milk TeaA classic Hong Kong dish featuring savory腊味 (sausage and cured meat) cooked with rice in a clay pot, forming a crispy crust; served with creamy milk tea for balanced flavor.
Honey-glazed Barbecue PorkHoney-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.