Yu Xi Fan Dian

Whole chicken is slow-cooked with special broth in a claypot. The broth is rich and milky white, and the chicken is tender and falls off the bone. Rich flavor, a nourishing soup suitable for sharing.

A claypot dish featuring a large fish head as the main ingredient, accompanied by rich ingredients like tofu and cabbage. The broth is savory and carries the sweetness of the fish. Usually served in generous portions, suitable for gatherings.

A soup showcasing exquisite knife skills. Tofu is finely shredded and dispersed in a clear broth, blooming like a chrysanthemum. The texture is smooth and delicate, and the broth is light and elegant.

Carp is braised with spicy fermented bean paste. The fish absorbs the rich sauce, with a savory and slightly spicy flavor. A classic traditional fish dish.

Steamed fish head topped with plenty of chopped red chilies. The fish meat is tender, combining the aroma and spiciness of the chilies. A brightly colored, appetizing Hunan-style dish.

Fresh prawns are cooked in a claypot with vermicelli. The vermicelli absorbs the sweet and savory prawn broth, becoming chewy and flavorful. The shrimp meat is firm and springy, with a fresh and savory taste.

A whole mud crab is cooked with vermicelli in a claypot. The crab roe is abundant, infusing the vermicelli with a rich seafood flavor. Ideal for crab lovers and those who enjoy absorbing broth with vermicelli.

Green beans are deep-fried until dehydrated, then stir-fried with minced meat, preserved vegetables, and other seasonings. The texture is dry, fragrant, crisp, and savory, perfect with rice. A popular classic Sichuan stir-fry.

Shredded beef is quickly stir-fried with fragrant root (xiang gen). The unique aroma of the fragrant root perfectly combines with the tender shredded beef. Rich in texture and fragrant.

Traditional Chinese pastry. The dough is kneaded with a generous amount of chopped scallions and pan-fried until golden brown. The crust is crispy, the inside is chewy, and the scallion aroma is rich. Usually served sliced.

Glutinous rice is stuffed into the holes of lotus root, then simmered in syrup for a long time. Sliced and served, it has a soft, chewy, and sweet texture. A cold dessert or appetizer.

Finely sliced pickled cucumbers, cut into thin slices like butterfly wings. The texture is crisp, sweet, and sour, very appetizing and refreshing.

Large soup dumplings with thin skin and abundant filling, containing shark's fin and rich broth. Drink the soup with a straw first, then enjoy the filling. A delicious and luxurious dim sum.

A cold dish of black fungus tossed with a mustard dressing. The fungus has a crisp texture, and the mustard provides a slightly pungent and stimulating sensation. Refreshing and appetizing.

Green bean jelly noodles are served with shredded chicken and cucumber, drizzled with sesame paste. The jelly noodles are smooth and chewy, with a rich sesame paste flavor and complex texture.

Thinly sliced blanched pork belly is drizzled with a special garlic soy sauce. Fatty but not greasy, with a rich garlic aroma. A classic Taiwanese cold dish.

Fresh squid (medium size) is blanched and then drizzled with a spicy and sour Thai sauce. The squid is fresh, sweet, and chewy, and the sauce is appetizing.

Shredded jellyfish is served cold, usually with shredded cucumber. The texture is extremely crisp and refreshing, with a sweet and sour vinaigrette. A very popular appetizer.

A platter combining Hong Kong-style cured sausages, liver sausages, or cured meat. The flavor is moderately sweet and savory, with a unique aroma of wine and cured meat.

Chicken thigh meat marinated in Huadiao wine and served cold. The skin is crisp, the meat is tender, and it's full of rich wine aroma. Served chilled for a unique flavor.

The tenderest center part of napa cabbage is shredded and served cold, often with peanuts, shredded dried tofu, and cilantro. The texture is crisp and refreshing, with a balanced sweet and sour taste.

Fresh broccoli is stir-fried with garlic slices over high heat. It retains the crispness and sweetness of the vegetables, with the garlic enhancing the flavor.

Napa cabbage is stewed with cream, often served with bacon or ham. The broth is milky white, rich, and smooth, with tender and flavorful cabbage.

Classic Sichuan dish "Fish-Fragrant Eggplant". Despite its name, it contains no fish. Instead, pickled chilies, ginger, garlic, and sugar are used to create a flavor reminiscent of braised fish. The eggplant is soft and absorbs the sauce, with a balance of savory, sweet, sour, and spicy flavors.

Stinky tofu is cooked with spicy and sour pickled cabbage. The unique fermented aroma of stinky tofu complements the sour and crisp texture of the pickled cabbage, creating a dish with a strong flavor.

Fresh yellow chives are stir-fried with eel slices. The eel meat is delicate, and the yellow chives are sweet. They are a traditional delicious combination. Requires precise heat control for wok hei.

Fresh prawns are simply cooked in salted water. Emphasizing the original sweetness of the ingredients, the shrimp meat is firm and springy. Peel and eat directly, or dip in ginger vinegar sauce.

Similar to Pineapple Shrimp Balls, crispy fried shrimp balls are tossed with mayonnaise and served with fruits (like pineapple and apple). The flavor is sweet and sour, popular with both adults and children.

Tender pea shoots are stir-fried with large shrimp balls. The pea shoots are fragrant and tender, and the shrimp balls are fresh and crisp. A refreshing and healthy dish.

Silken tofu is braised with crab roe (or a crab roe-like sauce made with salted egg yolk). The color is golden yellow, and the texture is smooth, tender, and savory, very good with rice.

Fish maw (swim bladder), rich in collagen, is served with a hot and sour sauce. The fish maw is soft and slippery, and the hot and sour flavor stimulates the appetite.

Pork tendon and sea cucumber are braised together. Both have a chewy and tender texture, rich in collagen. The sauce is rich and the flavor is traditional.

Tender cod is topped with crispy fried soybeans (a soy product). The fish melts in your mouth, and the savory, crispy soybeans create a rich texture.

Yellow croaker is deep-fried until crispy outside and tender inside, seasoned with salt and pepper. The skin is crispy and savory, and the fish meat is tender. A popular fried fish dish.

Steamed perch is drizzled with hot scallion oil. The high-temperature oil activates the aroma of scallions and ginger, preserving the fish's original freshness and tenderness.

Premium grouper is steamed and then drizzled with scallion oil. The grouper skin is chewy and the flesh is thick, firm, and elastic. The scallion oil enhances the fish's fresh flavor.

Fresh pork liver is pan-fried until crispy outside and tender inside. Usually seasoned with soy sauce, sugar, etc. The texture is tender and not dry, with a roasted aroma.

Dried tofu is shredded and quickly stir-fried with shredded pork. Simple and home-style, the aroma of dried tofu blends with the savory flavor of the pork, making it a hearty home-style dish.

Large meatballs (Lion's Head) are stewed with cabbage in a claypot. The meatballs are soft and juicy, absorbing the essence of the broth, while the cabbage is sweet and refreshing.

Pork ribs are coated and deep-fried, then coated in a sweet and sour bright red sauce. Crispy outside and tender inside, sweet and sour, a classic Chinese meat dish.

Pork trotters are braised with dried bamboo shoots. The pork trotters are rich in collagen, chewy, and tender, while the dried bamboo shoots absorb the meat juices, resulting in a savory flavor.

Pork intestines are cleaned, deep-fried, then stir-fried with salt and pepper. Crispy outside, chewy inside, savory and suitable for pairing with drinks.

Intestines and duck blood are stewed in a slightly spicy broth, often with pickled vegetables. The intestines are tender, the duck blood is smooth, and the flavor is sour, spicy, and appetizing.

Pork ribs and glutinous rice are steamed in lotus leaves. The ribs have a light lotus leaf fragrance, and the meat is tender and flavorful.

A classic Jiangnan dish. Flatbread wraps are filled with honey-glazed ham slices and crispy fried tofu skin. The texture is soft outside and crispy inside, with a blend of sweet and savory flavors.

Selected ham slices are simmered in honey and rock sugar syrup. The color is bright red, and the flavor is sweet and rich. Usually served with flatbread.

Pork belly is slow-cooked in a jar until tender. Served with Jiguang Bing (a type of flatbread), the rich meat flavor perfectly combines with the aroma of the bread. Similar to a Chinese hamburger.

Pork belly is steamed with preserved mustard greens. The meat slices are tender and fatty, absorbing the savory flavor of the greens. Served with Gua Bao (steamed buns), it's both refreshing and filling.

Boneless chicken thigh meat is deep-fried and then drizzled with oil, resulting in a golden crispy skin and tender, juicy meat. Usually served with a special sauce.

Diced chicken is stir-fried with dried chilies and peanuts. The chicken is tender, the flavor is spicy with a hint of sweetness and sourness, and the peanuts add a crispy texture.

Beef slices are quickly stir-fried with plenty of scallion segments over high heat. The beef is tender, and the scallion aroma is rich. A classic stir-fry that pairs well with rice.

Beef brisket and carrots are braised in soy sauce. The beef is stewed until tender and flavorful, the carrots are sweet, and the rich sauce is perfect for mixing with rice.

Tenderloin (filet) beef strips are stir-fried with black pepper sauce, often with onions and green peppers. The black pepper is aromatic and slightly spicy, and the beef is tender.

A mixed soup with napa cabbage as the base, including various ingredients like meat slices, seafood, and meatballs. The broth is savory and sweet, with abundant ingredients.

A clear soup made by stewing beef brisket with various vegetables. The beef flavor is rich, and the vegetables add sweetness to the broth. Nutritious.

A classic Chinese corn chowder, usually containing corn kernels and egg drops. The flavor is sweet and thick, loved by adults and children.

Taiwanese-style fried rice noodles stir-fried with shredded pork, vegetables, and dried shrimp. The rice noodles are chewy and not mushy, full of wok hei and the aroma of the ingredients.

Cantonese-style fried rice with salted fish bits and diced chicken. The unique savory flavor of salted fish is the soul of this fried rice, with each grain of rice distinct.