Mei Lik Siu Sik Dim

A specialty noodle dish primarily made with sweet potato noodles, paired with a spicy and sour broth. Slippery and chewy texture, with a sour, spicy, and appetizing flavor, and a rich aroma.

A specialty noodle dish from Liuzhou, Guangxi, famous for its unique fermented bamboo shoot aroma. Rice noodles paired with a spicy and sour snail broth base, rich in toppings, with a strong flavor.

A traditional famous dish from Nanjing, featuring duck blood, duck intestines, duck liver, and other offal served with fine vermicelli. The broth is fresh and fragrant, with a tender and smooth texture.

A pancake filled with beef, usually pan-fried until golden and crispy. The filling is rich in juice and fragrant.

Dumplings pan-fried until golden and crispy at the bottom, steamed at the top. Crispy and chewy exterior, with a tender and juicy filling.

White balls made from fresh cuttlefish meat. Extremely elastic and crisp texture, with a fresh and sweet seafood flavor.

Cuttlefish paste formed into a cake and then fried. Chewy texture, slightly crispy on the outside, full of cuttlefish's fresh aroma.

Miniature round crispy sausages. The skin is crispy and springy when bitten, with tender and sweet meat inside. A popular street snack.

Meatballs made from beef, very firm and elastic. Rich beef aroma fills the palate.

Imitation lobster-flavored balls, usually red and white. Firm and springy texture, with a sweet and fresh seafood flavor.

Grilled sausage skewers, with a slightly charred and crispy skin. The meat inside is tender and juicy, with a unique grilled flavor.