Yung Kee was founded in 1942, is located in the heart of Central, to burn charcoal taste ancestral secret and authentic Cantonese Bong-off, not only to save Hong Kong's traditional food culture, have become favorable for local residents and tourists eating places. Yung Kee founder uphold consistent style, adhere to sincere hospitality, homely service. In 1974, a generation of cultural master Lin Yutang, at 79 years old, is "Yung Kee" inscription: Yung Kee, Tianxiadiyi. Now this plaque hanging in the aisle at the Yung Kee, recounting old Yung Kee in the infinite glory.

Yung Kee Restaurant is regarded as one of the most famous gold signboards in the restaurant industry in Hong Kong. It has been loved by celebrities such as Zeng Yinquan, Li Ka-shing, and Zhou Runfa for many years, and is known as the "Celebrity Dining Hall". It has been perfectly reproduced by Jin Yong. "Yi Tian Tu Long Banquet", and in 1968 by the United States "Fortune" magazine as one of the world's 15 well-known restaurants, known as "flying roast goose" in Hong Kong.

"Yong Ji" is a famous old roast restaurant in Hong Kong cuisine. In 1968, it was selected as the 15 largest restaurants in the world by Fortune Magazine.

Yung Kee was first opened in Guangyuan West Street as a big-flavored stall. The founder Mr. Gan Suihui's roasted goose was popular in the area of Hong Kong and Macau Ferry passengers and seafarers at that time, as well as many overseas Chinese who came here. Hong Kong tourism bought it back and gave it to relatives and friends, so this roast goose has another loud name-"Feitian Roast Goose". Relocated to the current location in Central in 1964, 60 years after its opening, the three-storey old shop signboard is obviously easy to find. The stylishly decorated shop is spacious and comfortable. The Yon Kee restaurant is not only a dining time, but also an endless stream of ordinary people.

Yung Kee uses black mango goose suitable for grilling on the cooking ingredients, sticks to the charcoal stove, crispy skin tender, tender and juicy, and sells more than 300 pieces a day. Of course, the most unique trick is still a mystery; Charcoal Roasted Signature Roasted Goose "," Golden Roasted Goose Pieces and Hooves "," Liyunzi Pipa Shrimp "," Songzi Yunlu Jade "," Shuiyun Xuan Cai Cake "," Shunde Sanbao "," Beautiful Jade Gold Hairpin " They are also popular dishes, but please note that some dishes require reservation. There are also: the unusual combination of "Zigong Preserved Eggs" is delicious and straight after the roasted goose, the "Honey Eel" intimately deboned in advance, and the mysterious taste "Sugar Preserved Eggs", all recommended by foodies!

Yung Kee Restaurant, even if it is always full, continues to attract people or gluttons from all over the world who travel to Hong Kong every day. In many Hong Kong gourmet restaurants, the signature delicacies are always unique and irreplaceable, because the taste is constantly adjusted and upgraded, and Intention to pass on from generation to generation.

Yung Kee was founded by Gan Suihui in 1942. Its predecessor was a large-scale stall near the Hong Kong and Macau Ferry Terminal. In 1942, Gan Suihui rented a shop at No. 32, Yongle Street, Sheung Wan for HK $ 4,000. During the Second World War, the shop was bombed by the Japanese In 1944, Yung Kee moved to 32 Shiban Street. By 1964, he started self-shopping on Wellington Street and started the Yung Kee Restaurant. Within 10 years, four other connected shops were also purchased. It was rebuilt in 1978 and became today's "Yongji Building".

Pushing on the thick wooden door of Yung Kee's restaurant, what was printed in the eye turned out to be a book sage "Wang Xizhi's Goose Appreciation", and the landscape was wonderfully beautiful. As we all know, Wang Xizhi loves geese. From the postures of geese, walking, swimming, and other postures, he realizes the mystery of calligraphy and pen movement, and understands the principle of penmanship. Later generations also referred to "Wang Xizhi's love for geese, Tao Yuanming's love for chrysanthemum, Uncle Zhou Mao's love for lotus, Lin and Jing'aihe" as "Four Loves". Seeing this elegant and elegant, uncommon view of goose-watching, we could not help letting us look at the taste of Yung Kee's boss, and also had greater expectations for Yung Kee's roasted goose.

After sitting down, first nod the dish, sour ginger preserved egg, the egg white part of the preserved egg is crystal clear, the egg yolk is in a semi-solid and semi-liquid state, and a piece of sour ginger makes the appetite open.

Golden roasted goose. Before Yongyong, Hong Kong's roasted goose restaurants mostly followed the practice of Cantonese crispy roast goose. Ganjia got rid of the traditional recipe and developed the crispy roast goose. When you eat roast goose in Yung Kee, you must taste the skin and meat mixed together, absorbing all the soup and goose oil, plus a thin layer of goose fat gum in the middle, the taste is very beautiful. Yung Kee's roasted goose is fresh but not salty, crispy but not rotten. It is moderately fat, plus goose juice is rich, and then served with some plum sauce, it will definitely make the appetite open and the lips and teeth will be fragrant.

In 1974, a generation of cultural master Lin Yutang, at the age of 79, wrote an inscription for "Yongji": Yongji Restaurant, the world's first. Now this plaque hangs in the hallway of Yung Kee, telling the infinite glory of Yung Kee in the past.