Century China Restaurant 好百年中餐厅: A New Hidden Spot for Authentic Cantonese Flavors

Each piece of Silkie chicken is fall-apart tender, a result of long-hour gentle simmering. The lean meat practically melts in the mouth, and the soft, delicate skin adds a velvety texture. Despite its lean appearance, the meat is rich in flavor, absorbing the herbal aroma of the broth.

For centuries, it has been revered in China as a restorative food, especially beneficial for pregnant women, post-surgery recovery, and immune support.

The soup itself is light yet deeply flavorful, carrying the essence of traditional Chinese medicine. Its golden broth holds a natural sweetness from red dates (红枣) and goji berries (枸杞), balanced by the slightly earthy, warming notes of angelica root (当归).

This dish is no ordinary home remedy—it was once a royal tribute during the Qing Dynasty, served to Emperor Qianlong himself.

Each dumpling has a thin, almost paper-like skin—so delicate that it breaks at a light touch. The dough is pleated with precision, creating a dumpling that, as the saying goes, “lifts like a lantern, rests like a chrysanthemum” (提起像灯笼，放下像菊花).

Each Xiao Long Bao has a luscious broth hidden inside. Rather than being poured in, it comes from gelatinized pork aspic, which is mixed into the filling while solid but melts into a warm, rich broth as it cooks.

To fully enjoy a Xiao Long Bao, gently lift the dumpling with chopsticks, using the small plate underneath for support, poke a tiny hole in the skin to release the steam and sip the hot, savory broth. Then dip it into the vinegar, to balance the richness. Finally, take a bite of the juicy pork. The remaining broth will give you a rush of warm, meaty flavor—rich, slightly sweet, and deeply savory, with a hint of sharpness from the ginger.

The black skin comes from natural edible bamboo charcoal powder, lending them a mysterious look.

Bite into one, and the soft, silky wrapper gives way to a luscious filling – sweet corn, earthy mushrooms, crisp water chestnuts, tender zucchini, and carrots. The real star is of course the black truffle (黑松露)— one of the world’s most coveted ingredients.

Black truffle has an indescribable, deeply aromatic fragrance that lingers and evolves as you chew. Each bite reveals its full flavor: it’s musky, earthy, and garlicky with hints of cocoa, aged cheese, or maybe even nuts – complex and unforgettable. Its luxurious aroma weaves through the fresh sweetness of vegetables, intensifying every mouthfeel. The comfort flows straight to the stomach, a soothing sensation that spreads warmth through the entire body.

Each shrimp retains its edible shell for an extra crunch. As you bite into it, the skin crackles, and each piece is tender and flavorsome, with its natural sweetness locked in by a delicate fry.

The shrimp itself is juicy and succulent, its savory, briny depth balanced by the crispy, slightly buttery, sweet oatmeal coating, while the subtle lemon fragrance brings a light citrusy twist.

The duck, cooked with its skin and bones, is exquisitely tender, delicate and smooth, infused with a slightly sweet, umami depth from slow braising. Soft, gelatinous bits and even the tender bones can be eaten, delivering a playful crunch.

Within the pot is a vegetable mix that has absorbed the braising sauce—carrots bring a natural sweetness, tofu soaks up the rich broth like a sponge, and wood ear mushrooms provide an earthy chew.

Long-braised garlic melts into the sauce, lending a mellow, buttery richness, while ginger and green onions cut through with a subtle, aromatic warmth.

The broth has a tempting balance of sourness, spice, and umami. Its signature golden color comes from a combination of pumpkin purée and yellow lantern chili sauce (黄灯笼辣椒酱). Pumpkin adds a velvety texture and a mild natural sweetness, while the yellow lantern chili sauce introduces a mild level of heat, making it enjoyable for those who don’t usually eat spicy food.

Inside the broth, thin slices of fatty beef (肥牛) are flash-cooked, soaking up the tangy, slightly spicy soup. This cut of beef, sourced from the loin and belly, is known for its rich marbling and smooth texture. The moment you take a bite, it releases a deep, beefy flavor that perfectly complements the bright, zesty soup.

This dish also includes golden needle mushrooms (金针菇), which absorb the broth like tiny sponges. These mushrooms are slightly crunchy, juicy, and subtly sweet. Meanwhile, the finely diced red and green bell peppers add pops of color and a mild crispness. Every spoonful feels soothing yet invigorating, rich yet fresh.

Each piece of the handmade yellow tofu is carefully crafted – the outer layer is slightly crisp and firm, giving a satisfying bite, while the inside remains silky-smooth and custard-like. As the tofu soaks up the golden broth, it becomes incredibly flavorful, especially the skin.

The golden broth itself is comforting, rich, and umami-packed, with a subtle seafood brininess. Thinly sliced onions add a mild sweetness. Atop are a few broccoli and dried scallops (瑶柱) – a prized ingredient in Cantonese cuisine, known for its intense umami and natural sweetness. These sun-dried delicacies soften in the broth, imparting an oceanic richness and seafood-infused savoriness.

The abalone, a type of marine mollusk often called the “crown jewel of the sea,” is firm, dense, yet tender and easy to chew. It tastes slightly briny with a natural sweetness and a unique umami depth. As it simmers, it absorbs the broth’s flavors while still retaining its signature oceanic taste.

What makes this dish special and more expensive is the abalone. One of the world’s most prized seafood delicacies, abalone can cost hundreds to even thousands of dollars per kilogram, depending on its size, species, and origin.

Wild abalone is particularly rare, while farmed varieties are more affordable but still considered premium. Rich in protein, Omega-3s, and essential minerals, abalone is nutritious, heart-healthy, and low in fat.

The broth is infused with chili oil and chili peppers, delivering an intense but pleasant heat. A signature tangy kick keeps the flavors bright and lively, while a deep, garlicky fragrance blends beautifully with onions and chili peppers.

The lean, exceptionally tender beef is gently poached in the bubbling broth, soaking up its bold flavors. The 金针菇 (Jīnzhēngū, enoki mushrooms) are soft and slightly chewy, releasing their juiciness and subtle umami to balance the spice.

糟粕 (Zāopò), fermented rice sauce is the secret ingredient here. It’s a byproduct of Chinese rice wine fermentation. Unlike strong, overpowering ferments, zāopò has a mellow, slightly sweet, and tangy profile that enhances the dish’s depth. It also gives the broth a thick, silky consistency. The soup’s slightly starchy texture clings to the ingredients, making it each mouthful feel especially rich and soothing.

The soy sauce-based seasoning has a deep umami richness, enhanced by the nutty aroma of sesame oil. The crunch of roasted peanuts and sesame seeds contrasts wonderfully with the soft noodles, while the pickled mustard greens (酸菜) and bamboo shoots (酸笋) introduce a refreshing tanginess. The fresh coriander, scallions, and soybean sprouts brings a bright, herbaceous note, and the beef jerky (牛肉干), lean and slightly firm, adds a deep umami with a satisfying chew.

After mixing everything, every slurp is an explosion of aromas and flavors.

The moment it’s served, a rich aroma of cumin and toasted sesame fills the air. The roasted beef boasts a crispy, brown crust that crackles with each bite, giving way to succulent, well-marbled meat. Unlike leaner cuts, beef belly (牛腩) is prized for its balance of tender muscle and silky fat, which melts during roasting, creating an incredibly succulent texture.

The Chinese barbecue seasoning – a mix of cumin, five-spice powder and other aromatic spices – coats the surface, giving the beef a savory, smoky depth. The crispy, charred edges provide an irresistible crunch, contrasting with the melt-in-your-mouth juicy meat. Every morsel is rich, crisp, juicy, boldly seasoned, and naturally beefy.