餐前小吃 Appetizers
	椒鹽豆腐 極之簡單的豆腐，在滾油炸透後，沾上味濃的椒鹽粉，令豆腐濃味中帶辣，佐酒最佳。		白雲脆耳 參考白雲豬手的做法，師傅把主角換成豬耳仔。醋酸味將羶味辟走，豬耳更帶爽脆口感。		鹽燒魚雲 魚雲多用作清蒸，但改用滾油炸香，再沾上蒜鹽粉，又是另一種滋味。不相信的，大可點一客試試!
Deep Fried Tofu with Spicy Salt Tofu is an ordinary ingredent. After deep fired and spiced with heavy tasted spicy salt, an exotic and hot flavor is added to the dish. The dish goes nicely with alcohol. Cheer!		Crispy White Pig's Ear With reference to the making of white pig's knuckle, the chef uses pig's ears instead. Vinegar is used to take away the smell of the pig, which also enhance its crispy texture.		Salty Roasted Fish Head Fish head are usually steamed to serve. With a twisty, try deep-frying. Then spinkle with garlic salt for seasoning. It's a superb new taste! Still don't believe it? Try out yourself!
	脆皮燒肉 五花腩的肉與脂肪比例各半，入口特別美味，加上師傅的燒功，把豬皮燒得卜卜脆，極為吸引。即使怕肥的食客，也甘願“冒險”多吃幾塊。		燒汁鴨脷 選用前半段的鴨脷，用滷水煮熟，再以燒汁煮成。這道小吃，最特別的是其味，辣中帶點點的咖喱香，更添一份冶味。		蝴蝶鱔 這個極花功夫的小吃，師傅先將風鱔起骨，沾上乾粉後油炸，最後以泰國辣椒粉調味。炸出來的型態，尤如一隻隻蝴蝶，故此名為蝴蝶鱔。這道是辣蝴蝶，愈吃愈辣，保證辣得過癮。
Roasted Pork The roasted port tasted best with half fat and half lean pork belly. The chef is extremenly skillful in roasting the port. You could enjoy the great taste of the crispy skin. Even those on diet can't resist the temptation.		Duck's Tongue in BBQ sauce The front portion of the duck's tongue is picked. First braised in spicy sauce until done, the duck's tongue is then pan-fried with BBQ sauce. The dish carries a slight curry aroma, much richer in taste than absorbing the spicy sauce essence alone.		Butterfly Eel This snack is rather complicated and difficult to prepare. The chef has to remove bones of the eel, sliced, coat it with flour before deep-fry, then flavor with Thai chilli powder. The name of the dish comes from the butterfly shape of the sliced eel after deep fried. The more butterflies you swallow, the hotter and more excitement you get.