Li Fa Yuan Guo Hui Kang Yuan Can Ting

A platter composed of two selected roasted meats, commonly combinations like roasted duck, oil chicken, or char siu. The meat is fresh and flavorful, with rich textures, a classic Chinese appetizer.

Authentic Cantonese roasted duck, with crispy skin and tender meat, and a reddish hue. The duck meat is juicy and has a unique spice flavor, usually served with plum sauce.

Pork marinated with a special sauce and then roasted, brushed with a sweet honey glaze. The texture is tender with a slight chewiness, and the flavor is moderately sweet and savory.

Crispy and refreshing jellyfish slices are tossed with minced garlic, vinegar, and sesame oil. It has a crunchy texture and a savory, sour, and appetizing flavor, making it an excellent appetizer.

Freshly blanched squid is served with a sweet, sour, and slightly spicy Taiwanese five-flavor sauce. A perfect combination of fresh seafood and bold sauce.

A famous Jiangsu and Zhejiang dish, pork trotters are marinated and then set into a jelly-like form, crystal clear. It has a chewy and smooth texture, with a rich pork flavor that is not greasy. Usually served with Zhenjiang vinegar.

Vegetarian spring rolls filled with ingredients like mushrooms and shredded bamboo shoots, steamed then smoked or fried. The skin is golden and crispy, with a bean aroma and smoky flavor, making it a delicate vegetarian cold dish.

Beef shank is slow-cooked in a special aged soy sauce and sliced thinly. The meat is firm and flavorful, with evenly distributed tendons, savory and mellow.

Roasted chicken marinated with garlic, crispy skin, tender meat, and rich garlic aroma. The 'hanging roast' cooking method locks in the juices, giving it a unique flavor.

Chicken fed with corn during its growth, resulting in golden skin and sweet, delicate meat. Usually served 'white cut' to appreciate the original flavor of the chicken, can be dipped in chili soy sauce.

Classic braised pork belly, enhanced with bamboo shoots or layered with bamboo leaves for a fresh aroma. The meat is rich but not greasy, melts in your mouth, and the thick sauce is perfect with rice.

Dried tofu slivers are stir-fried with shredded pork, seasoned with soy sauce and a hint of chili. The texture is tender with a chewy bite from the dried tofu, a classic home-style dish that goes well with rice.

Classic sweet and sour pork dish with pineapple chunks. Pork is battered and deep-fried until crispy, then coated in a sweet and sour sauce. 'Hundred Flower' usually refers to being stuffed with shrimp paste for added flavor and texture.

Traditional Hakka dish from Taiwan, featuring pork belly, squid, dried tofu, and celery stir-fried over high heat. Savory, oily, and with rich textures, it's excellent with rice and drinks.

Similar to sweet and sour pork ribs but with a richer sauce and a special red sauce flavor. Pork chops are fried and then braised in the sauce, sweet and sour, and appetizing.

Pork ribs are deep-fried and then tossed with fried garlic, chili, and pepper salt. Crispy outside, tender inside, with a strong garlic aroma, a flavorful dry dish.

Cleaned braised pork intestines are stewed with eggplant in a clay pot. The eggplant absorbs the oil and sauce, becoming soft and flavorful, while the intestines are chewy.

Giant pork meatballs, deep-fried then braised in a soy sauce broth. The meat is soft and juicy, usually stewed with napa cabbage, and the broth is delicious.

Tender gai lan (Chinese broccoli) is stir-fried with Cantonese cured meat. The fat from the cured meat coats the crisp and tender vegetables, savory and refreshing.

Sweet shrimp are stir-fried with savory cured meat slices. The freshness of the seafood complements the flavor of the cured meat, creating a unique taste.

An entire pork trotter is carefully stewed and pressed, with tender skin and meat. Usually refers to a method similar to Crystal Pork Jelly but for a whole trotter, rich in collagen, suitable for sharing.

Fresh beef slices are quickly blanched to maintain their tenderness. Usually served with soy sauce, shredded scallions, and hot oil poured over, it's light and delicious.

Sliced beef is stir-fried with oyster sauce. The sauce is rich, sweet, and savory. The beef is tender, and the oyster sauce enhances its flavor.

A classic Cantonese stir-fry: tender beef slices are stir-fried with gai lan (Chinese broccoli). The crispness and slight bitterness of the gai lan contrast perfectly with the tender and sweet beef.

Beef slices are stir-fried with dried chilies, Sichuan peppercorns, and peanuts. It's spicy, numbing, savory, and fragrant, a heavy flavor dish that goes well with rice.

A large amount of scallions are stir-fried with marinated beef slices over high heat. The scallion aroma is rich, and the beef is tender and juicy, a classic Taiwanese stir-fry.

Beef brisket and vegetables like radish are slow-cooked in a clay pot. The broth is rich, the beef brisket is tender and flavorful, with collagen, served piping hot.

A famous Sichuan dish: diced chicken breast is stir-fried with dried chilies, peanuts, and Sichuan peppercorns. It has a sweet, sour, numbing, and spicy flavor, with tender chicken and crispy peanuts.

Diced chicken is stir-fried with crispy cashew nuts, usually with diced vegetables. The flavor is moderately savory, and the aroma of the nuts pairs well with the chicken.

Boneless chicken thigh is cut into pieces, coated, and deep-fried until crispy, then coated in a sweet and sour sauce. Crispy outside, tender inside, sweet and sour, loved by adults and children.

Similar to Kung Pao Diced Chicken, but uses larger chicken ball pieces for a more substantial bite. The spicy and savory sauce evenly coats the fried chicken balls.

Chicken pieces are braised with sweet chestnuts. The chestnuts are soft and sweet, and the chicken absorbs the aroma of the chestnuts and the sauce, resulting in a mellow flavor.

Fresh shrimp and vermicelli (fen si) are braised in a clay pot, seasoned with satay sauce or soy sauce. The vermicelli absorbs the flavorful shrimp broth, making it very delicious.

Minced shrimp is stir-fried with water chestnuts and crispy fried dough sticks, then wrapped in fresh, crisp lettuce leaves. It's refreshing with layered textures.

Fresh shrimp is stir-fried with asparagus or vegetables. Lightly seasoned to highlight the sweetness of the shrimp and the crispness of the vegetables.

Soft-shell crabs are deep-fried and then tossed with a generous amount of fried garlic, chili, and fermented black beans. Crispy, spicy, and flavorful, the whole crab is edible.

Pork tendon, rich in collagen, is braised with sea cucumber. It has a chewy and soft texture, with a thick sauce, making it a nourishing and premium dish.

Tender cod is steamed and then topped with crispy, fragrant dried shredded cod (Dou Su). The savory crispiness of the Dou Su perfectly complements the delicate texture of the cod.

A famous Jiangsu and Zhejiang dish, eel slivers are stir-fried with yellow chives and finished with hot oil. The eel is tender, the yellow chives are fragrant, and the flavor is rich and delicious.

Fresh shrimp is pan-fried and then braised with soy sauce (sheng chou) and minced garlic. The shells are crispy, the meat is tender, and the savory soy sauce and garlic flavor penetrate the shrimp.

Fish fillets are blanched and then braised with a special plum sauce. The sweet and sour taste of the plum removes the fishy odor, making it appetizing and refreshing.

A popular Taiwanese dish: fried shrimp balls tossed with pineapple chunks and mayonnaise. Sweet, sour, and creamy, it's a favorite.

A famous Hunan dish: a giant fish head is steamed with a generous amount of chopped pickled chilies. The fish meat is tender, and the chopped chilies are sour, spicy, savory, and fragrant, very appetizing.

A large portion of chopped chili fish head, including two slices of fish head, suitable for sharing. Spicy and satisfying, the fish meat is tender.

Fresh grouper is steamed and topped with shredded scallions, ginger, and steamed fish soy sauce. The meat is firm and springy, and the light cooking method best preserves the original flavor of the fish.

Whole yellow croaker is deep-fried until crispy outside and tender inside, then drizzled with a thick sweet and sour sauce. The fish meat is delicate, the crispy skin absorbs the sauce, and the flavor is sweet and sour.

Soft-shell crabs are deep-fried and served with a rich creamy curry sauce. It has a Southeast Asian flavor, with a rich sauce, suitable for pairing with bread or rice.

Yellow croaker is marinated and then smoked with tea leaves. The fish has a unique smoky tea aroma, tender meat, and an elegant flavor.

Cabbage is quickly stir-fried with Donggang's specialty sakura shrimp. The savory aroma of the sakura shrimp enhances the sweetness of the vegetables, which are crisp and refreshing.

Thinly sliced bitter melon is stir-fried with salted egg yolk. The savory salted egg balances the bitterness of the melon, creating a powdery texture and a unique flavor.

Eggplant is braised until tender and flavorful with doubanjiang (fermented bean paste), minced garlic, and scallions, creating a 'fish-fragrant' flavor profile (a balance of savory, sweet, sour, and spicy). A very rice-friendly dish.

Amaranth is braised with preserved egg (golden egg) and salted egg (silver egg). The soup is delicious, combining the unique flavors of both eggs for a smooth texture.

Sweet luffa is braised with fresh clams. No need for excessive seasoning; the broth is full of the natural sweetness of seafood and vegetables.

A home-style dish from Jiangsu and Zhejiang, featuring preserved mustard greens (Xue Li Hong) stir-fried with pressed tofu (Bai Ye). It has a light, savory flavor with the unique aroma of preserved greens.

Seasonal Chinese asparagus (beauty leg) is stir-fried with salted egg yolk (golden sand). The asparagus is sweet and crisp, paired with the savory salted egg yolk for an excellent texture.

Seasonal fresh green vegetables, usually stir-fried with garlic or blanched, crisp and refreshing.

Fried eggs are braised with Sichuan peppercorn sauce. The eggs absorb the numbing and fragrant Sichuan peppercorns and the savory sauce, making it a special egg dish that goes well with rice.

A simple yet delicious home-style dish, featuring fresh shrimp and scrambled eggs. The eggs are tender, the shrimp are fresh, and it's suitable for all ages.

Tender tofu and shrimp are braised in a clay pot. The sauce is light and fresh, the tofu is smooth, suitable for mixing with rice.

Fermented stinky tofu is steamed, usually served with edamame, mushrooms, and chili oil. It smells pungent but tastes delicious, with a smooth and juicy texture.

Tofu is pan-fried then braised and served in a clay pot to keep warm. The sauce is rich and flavorful, the tofu is firm on the outside and tender inside, with abundant ingredients.

Egg tofu is cut into pieces, deep-fried until crispy, then tossed with salted egg yolk sauce. The exterior is savory and powdery, while the interior is tender and hot.

Asparagus is sliced or cut into strips and stir-fried with tender scrambled eggs. It has a moist texture, with a light flavor of egg and sweetness of asparagus.

Water shield (wild lotus) has a crisp texture and is quickly stir-fried with tender eggs. This traditional method preserves the crispness of the vegetables and the smoothness of the eggs.

A golden broth is simmered with crab roe (or crab roe paste) and tofu. The flavor is sweet and rich, with an appetizing color, very good with rice.

A clear soup based on fresh tomatoes, with tofu, green vegetables, and egg drops. Sweet, sour, and refreshing, healthy and appetizing.

A famous Hangzhou soup: a thick soup made with minced beef, cilantro, and egg white. It has a smooth texture, a fresh and light flavor, with the aroma of beef.

Large meatballs (Lion's Head) are stewed with napa cabbage in a clay pot. The meatballs are tender, the cabbage is sweet, and the broth is light yet rich.

A famous Shanghai soup. 'Yan' refers to cured meat, 'Du' means to stew, and 'Xian' means fresh meat. It is slow-cooked with bamboo shoots and pressed tofu knots, resulting in a white, rich broth full of umami.

A mixed clay pot soup with various ingredients such as seafood, meat slices, vegetables, and meatballs. Abundant ingredients and delicious flavor, satisfying multiple tastes at once.

Fresh small squid (cuttlefish) are cooked in a pot with rice noodles. The broth is full of seafood sweetness, enhanced with fried shallots, and the rice noodles absorb the soup. This is a large portion.

Classic Taiwanese dish: Pomfret is pan-fried and cooked with coarse rice noodles and taro. The broth is rich, sweet, and full of traditional flavor. This is a large portion.

Whole chicken is stewed with Chinese medicinal herbs like cordyceps (or cordyceps flowers) for a nourishing soup. The broth is golden and clear, nourishing and healthy, with tender chicken. This is a large portion.

Free-range chicken is stewed with fresh bamboo shoots. The freshness of the bamboo shoots perfectly blends with the savory chicken broth, light and not greasy. This is a large portion.

Hong Kong-style fried rice with diced salted fish and chicken. The unique aroma of salted fish is the soul of this dish, with each grain of rice distinct.

Chopped green soybeans are braised with rice, often mixed with diced hometown meat (cured meat). The rice has a vegetable and oil aroma, with a moist texture.

E Fu noodles (a type of fried egg noodle) are stir-fried with mushrooms and yellow chives in a savory sauce. The noodles absorb the sauce, offering a texture that is soft yet chewy, with a fresh and delicious aroma.

Cantonese-style fried rice, typically with diced char siu, shrimp, and vegetables. Cooked over high heat for a fragrant wok aroma, the rice is dry and fluffy.

Ningbo rice cakes are sliced and stir-fried with shredded napa cabbage and shredded pork. The rice cakes are chewy and absorb the sweetness of the cabbage and meat juices, a traditional Jiangsu and Zhejiang staple.

'Cong' refers to scallion oil, and 'Kai' refers to dried shrimp (kai yang). Noodles are slow-cooked in scallion oil broth, resulting in a rich soup and soft noodles with a strong scallion aroma.

Noodles are braised in a rich broth with fresh shrimp and green soybean hearts. The noodles are soft and flavorful, the broth is light and fresh, suitable for those who prefer a light taste.

Steamed white rice, a staple to accompany various dishes.

A thin pancake wrapper filled with smooth red bean paste, pan-fried until golden and crispy, sprinkled with sesame seeds. Crispy outside, sweet inside, a classic Chinese dessert.

Sweet glutinous rice wine soup base is used to cook sesame or peanut tangyuan (glutinous rice balls), often with egg drops. It has a light wine aroma and a sweet and sour taste, warm and nourishing.

Seasonal fresh sliced fruit. This price is per person, with a minimum order of three people.

A platter of assorted fresh seasonal fruits from Taiwan, generously portioned, perfect for group gatherings.

Taiwanese-style kimchi made with pumpkin or carrot puree, with a golden color. It is crisp and refreshing, with a sweet and sour flavor and garlic aroma, packed in jars for takeout.

Crispy peanuts are mixed with seaweed strips (tai tiao). Savory and crispy, with a rich seaweed flavor, it's an excellent snack or accompaniment to drinks.