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We proudly present our locally bred Ping Yuen Chicken, Tin Hong Chicken. For the best chickens, come to us!
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Choy sum is one of the most popular seasonal vegetables in Hong Kong and Guangdong during winter. Chinese kale is a classic Cantonese vegetable, characterized by its thick, crisp stems and dark green leaves. It has a crisp texture with a slightly bitter taste and is very flavorful, often stir-fried.
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Gai Lan (also spelled Kai Lan), commonly known as Chinese Broccoli or Chinese Kale, is a classic Cantonese vegetable prized for its thick, crunchy stems and dark green leaves with a refreshing, slightly bitter-sweet flavour. Winter is its peak season, when the texture becomes even better. It is usually served with oyster sauce or stir-fried with garlic — a must-order dish in Hong Kong teahouses and restaurants. Rich in vitamin C, calcium and antioxidants, it supports immunity and bone health.
油麥菜 (Yu Mai Cai / A-Choy / Indian Lettuce / Sword Leaf Lettuce)
油麥菜,又稱A菜或牛脷生菜,是生菜的長葉變種,葉片長而尖,口感清脆微帶甘苦,適合生食沙律或快炒。冬季至春季為其當造期,營養價值比普通生菜更高,鈣質、鋅質及膳食纖維含量豐富,有助潤腸通便、降低膽固醇及緩解冬季乾燥,是健康輕食的優秀選擇。
Yu Mai Cai, also known as A-Choy, Indian Lettuce or Sword Leaf Lettuce, is a long-leaf variety of lettuce. Its elongated, pointed leaves offer a crisp texture with a mild bitter-sweet taste, perfect for salads or quick stir-fries. It is in peak season from winter to spring and boasts higher nutritional value than regular lettuce, with richer calcium, zinc and dietary fibre. It helps promote digestion, lower cholesterol and relieve winter dryness — an excellent choice for healthy light meals.