Zhen Shan Yuan

A refreshing cold appetizer. Shredded napa cabbage hearts are tossed with shredded dried tofu, peanuts, and cilantro, dressed with a sweet and sour sauce. Crisp and appetizing texture, with a slight sourness and nutty aroma.

A creative cold dish. Apples are shredded and tossed with other ingredients (such as jellyfish, shredded meat, or vegetables). Crisp and refreshing texture, with the natural sweetness of the fruit, very refreshing.

A classic cold dish from Sichuan. Cooked pork belly is sliced thinly and drizzled with a rich garlic soy sauce paste. Fatty but not greasy, tender slices of meat, with a strong garlic aroma.

A cold beef dish. Beef slices are dressed with a lemon juice-based sauce. The flavor is fresh and sour, and the meat is tender, suitable as an appetizer.

Beef tripe is shredded and tossed with spices such as Sichuan peppercorns and chili oil. Chewy and springy texture, with a numbing, spicy, savory, and fragrant flavor, excellent with drinks or rice.

A uniquely flavored chicken dish, usually prepared by salt-baking or marinating. The skin is golden and glossy, the meat is savory and tender, retaining the chicken's original flavor.

A famous Jiangsu dish. Eel is deep-fried until crispy and then coated in a savory and sweet sauce. The texture is crispy like crackers, with a sweet and savory flavor, and a dark brown appearance.

A Taiwanese specialty wild vegetable dish. The mountain bird's nest fern has a crisp and tender texture, stir-fried over high heat with small dried fish (anchovies) and fermented black beans. Savory, fresh, and crisp flavor with a good texture.

A light and nourishing vegetarian dish combining fresh lily bulbs, green asparagus, and ginkgo nuts. Rich in texture, refreshing and not greasy, with the natural sweetness of the ingredients.

Fresh pea shoots are stir-fried over high heat. The texture is tender and crisp, with a unique pea shoot aroma. It is a seasonal green vegetable.

Tender loofah dish, can be prepared with clams for added seafood flavor, or with ginkgo nuts for texture. The loofah is soft and sweet.

Malabar spinach (Teng San Qi) is stir-fried with sesame oil, ginger shreds, and goji berries. The Malabar spinach has a smooth, slightly sticky texture, with a rich sesame oil aroma, warm and nourishing.

A classic Taiwanese stir-fry. Thinly sliced bitter melon is stir-fried with salted egg yolks until they form a 'golden sand' texture. The salty flavor of the salted egg perfectly balances the bitterness of the bitter melon, resulting in a sandy, savory, and salty taste.

Amaranth is cooked with small fish (silverfish), usually thickened into a soup. Smooth and soft texture, light and fresh flavor, suitable for all ages.

Napa cabbage dish, can be cooked with crispy fried egg floss or concentrated savory dried shrimp. The cabbage is soft and flavorful, and the broth is sweet and fresh.

Cabbage stir-fried with bacon slices. The smoky, fatty aroma of the bacon coats the crisp cabbage, offering a home-style and popular flavor.

Spinach is cooked with tomatoes. The slight sourness of the tomatoes complements the sweetness of the spinach. A colorful and nutritious vegetarian dish.

Cabbage dish, can be prepared with a sweet and sour vinegar sauce or stir-fried over high heat to retain its original flavor. Crisp texture.

Fresh green bamboo shoots are shredded and stir-fried. The green bamboo shoots have a delicate texture like pears and a sweet flavor. Simple stir-frying allows you to taste their original flavor.

Firm tofu is pan-fried until golden brown on both sides, then braised with scallions and soy sauce. The tofu has a slightly chewy crust and a soft interior, with a rich scallion aroma.

A famous Sichuan dish. Tender tofu is stewed with minced meat, Sichuan peppercorns, and spicy bean paste. The texture is smooth, numbing, and spicy, perfect with rice.

A famous Shandong dish. Tofu is coated in egg batter, pan-fried until golden brown, and then simmered in broth. The tofu absorbs the broth and is soft and juicy.

Similar to the preparation of 'Wu Geng Chang Wang', using stinky tofu stewed with duck blood, pickled vegetables, and chili peppers. Served warm on a small stove, with a spicy and rich flavor.

Stinky tofu is steamed with edamame, minced meat, or shiitake mushrooms. The texture is soft and porous, the broth is light and fresh, smelling pungent but tasting delicious.

Stinky tofu is cut into strips, deep-fried until crispy, then stir-fried with XO sauce and yellow chives. The flavor is savory and slightly spicy, with a crispy outside and soft inside, and a unique taste.

A classic Jiangzhe dish, stir-fried with fresh river shrimp. The shrimp are crystal clear, with a springy and crisp texture, allowing you to savor the natural sweetness of the shrimp.

Shrimp is stir-fried with lily bulbs. The sweet and creamy texture of the lily bulbs contrasts with the crispiness of the shrimp. The flavor is light and elegant.

Shrimp is stir-fried with green asparagus. The asparagus is green and crisp, the shrimp is red and springy, with excellent color, aroma, and taste.

Shrimp is stir-fried with tender pea shoots. The pea shoots are fragrant and tender, the shrimp is fresh, a light and refreshing stir-fry dish.

Shrimp is stir-fried with XO sauce (premium dried scallop sauce). The flavor is savory, slightly spicy, and rich in seafood aroma, very appetizing.

A beloved Taiwanese dish. Large shrimp are battered and fried until crispy, then tossed with mayonnaise and served with canned pineapple slices. Sweet, sour, crispy, and rich in texture.

Minced shrimp is stir-fried with chopped fried dough sticks, water chestnuts, etc., and served wrapped in fresh, crisp lettuce leaves. Rich layers of texture, refreshing and not greasy.

A famous Ningbo dish. Eel is shredded and stir-fried. Before serving, hot oil is poured over to activate the aroma of minced garlic and black pepper. Tender texture, rich flavor.

Sea cucumber is slow-braised with whole scallions. The sea cucumber has a soft, chewy, and springy texture, absorbing the rich scallion-infused sauce.

Sea cucumber is braised with ginkgo nuts. The ginkgo nuts have a slightly bitter and sweet aftertaste, and the sea cucumber is soft and tender. It is a nourishing and restorative dish.

Fresh oysters are seasoned with a large amount of minced garlic and soy sauce. The oysters are plump and sweet, with a rich and pungent garlic flavor that enhances the natural taste of the seafood.

Oysters are cooked with fried dough sticks. The fried dough sticks absorb the delicious oyster broth while retaining some crispiness.

Black bean paste and fresh oysters are stewed with tofu. The savory black bean paste and the sweet oysters combine perfectly, making it very appetizing with rice.

Crispy fried small fish and peanuts are stir-fried with scallions, garlic, and chili peppers. Crispy and savory texture, an excellent dish to pair with drinks.

Fish slices are stir-fried with preserved vegetables (pickled vegetables). The fish is tender, and the preserved vegetables are savory, crisp, and fresh, offering a refreshing flavor.

A famous Shandong dish, cooked with fermented rice (Zao Lu). The fish slices are tender, and the sauce has a light, elegant aroma and sweetness, with a white color.

Fried fish slices are drizzled with a sweet and sour sauce. Crispy outside and tender inside, sweet and sour, and appetizing. A dish loved by both adults and children.

Thick-cut cod fillets are pan-fried and then braised with whole garlic cloves. The cod meat is delicate and oily, with a rich garlic flavor.

Fresh cod is steamed with shredded ginger and scallions, and steamed fish soy sauce. Retains the cod's tender texture and natural oily aroma.

Steamed cod topped with crispy fried bean crumbs. The salty, crispy bean crumbs provide an excellent contrast to the tender cod.

Cod pieces are battered and deep-fried until golden brown and crispy, then seasoned with salt and pepper. Crispy outside and tender inside, with a savory taste.

A large fish head is deep-fried and then braised with garlic and soy sauce. The fish head is rich in collagen, and the sauce is rich, suitable for diners who enjoy gnawing on bones and sucking the sauce.

Similar to 'Douban Fish', fish head is braised with spicy bean paste and the sauce is reduced. The flavor is savory, fresh, and slightly spicy, with a rich aroma.

Fresh clams are stir-fried with basil and garlic over high heat. The clams are plump and juicy, with a strong basil aroma. A classic Taiwanese seafood stir-fry.

Soft squid is deep-fried with green beans and then stir-fried. Crispy and savory texture, chewy soft squid, sweet green beans, suitable for pairing with drinks.

The chin part of grass carp or silver carp is deep-fried and then braised. The fish meat is tender, rich in collagen, and has a sweet and savory flavor.

A famous dish from Zhenjiang, Jiangsu. Pork knuckle is marinated and then steamed or stewed. The skin is white and the meat is red, with a tender and flavorful texture. It is fatty but not greasy, served with ginger shreds and Zhenjiang vinegar.

Selected pork belly cut into pieces and slow-braised until tender and flavorful. The color is bright red, the fatty parts melt in your mouth, the lean meat is not dry, and the sauce is rich.

A famous dish from Wuxi, Jiangsu. Pork ribs are braised until the bones are crispy and the meat is tender. The sauce is reddish-brown, with a sweet, savory, and slightly alcoholic flavor.

Pork ribs are fried and then braised with a large amount of scallions for flavor. The scallion flavor fully penetrates the ribs, making the meat tender and juicy.

Pork ribs are fried and then coated in a red sweet and sour sauce. The exterior is shiny, with a crispy outside and tender inside, and a pleasant sweet and sour taste.

Small pork ribs are marinated and deep-fried until crispy, then stir-fried with salt, pepper, scallions, and garlic. Dry, fragrant, crispy, savory, and slightly spicy.

A classic Hakka dish, combining pork belly strips, dried squid, dried tofu, and celery, stir-fried over high heat. Rich and chewy texture, savory and pairs well with rice.

Braised large intestine is stuffed with scallions and deep-fried until the outer skin is crispy. Sliced and served, dipped in pepper salt. Crispy outside and soft inside, fatty but not greasy, with a scallion aroma.

Large intestine is fried and then stir-fried. The outer skin is crispy and fragrant. It is usually stir-fried with green beans or dried chili peppers, offering a dry and fragrant texture.

Seasoned with 'three cups' of sesame oil, soy sauce, and rice wine, with basil and ginger slices. The large intestine is chewy and flavorful, with a rich aroma.

A representative Taiwanese Sichuan dish. Large intestine and duck blood are stewed in a spicy, thickened sauce. Served warm on a small stove, numbing, spicy, savory, and very appetizing.

An internationally renowned Sichuan dish. Diced chicken is stir-fried with dried chili peppers, Sichuan peppercorns, and peanuts. The chicken is tender, and the flavor is spicy, sweet, and sour, with a numbing, spicy, and fragrant taste.

Diced chicken is stir-fried over high heat with sweet bean paste or soybean paste. The chicken is tender, the sauce is rich, and the flavor is sweet and savory. Usually served with diced cucumber.

Cold dish. Chicken breast shreds are mixed with jellyfish shreds. The texture is a combination of crispiness and tenderness, refreshing and cuts through richness.

Crispy fried large intestine is stir-fried with green beans. The large intestine is crispy outside and soft inside, the green beans are crisp, offering a rich, savory, and crispy dish.

Also known as General Tso's Chicken. Chicken pieces are deep-fried until crispy outside and tender inside, then coated in a sweet, sour, and slightly spicy sauce. Crispy exterior and rich sauce, perfect with rice.

A classic Sichuan dish. Cooked pork belly is sliced and then stir-fried with garlic sprouts, dried tofu, and spicy bean paste. Fatty but not greasy, with a savory and slightly spicy flavor.

Shredded beef and dried tofu are stir-fried over high heat. The texture combines tenderness and firmness. Home-style flavor, savory and pairs well with rice.

Shredded beef is fried and then stir-fried until dry and fragrant, usually with a hint of spice and Sichuan peppercorn. The texture is chewy and becomes more flavorful with each chew.

Stir-fried with tender ginger shreds (young ginger) and shredded beef. The young ginger is aromatic and not spicy, with a crisp texture that enhances the beef's flavor.

Bean sprouts (silver sprouts) with ends removed are stir-fried with shredded beef. The silver sprouts are crisp and refreshing, the beef is tender, offering a light and refreshing texture.

Beef slices are stir-fried with a large amount of scallions over high heat. Rich scallion aroma, tender and juicy beef, a classic stir-fry dish.

Beef slices are stir-fried with oyster sauce. The color is glossy, the sauce is rich, and the meat is tender.

Beef slices are stir-fried with black pepper sauce. The black pepper has a strong spicy aroma, and the flavor is slightly spicy and rich.

Beef slices are stir-fried with asparagus. The crisp asparagus contrasts with the tender beef. The flavor is light and healthy.

Fresh lily bulbs are stir-fried with beef slices. The lily bulbs are sweet and creamy, and the beef is tender. The flavor is elegant.

Beef tenderloin (beef strips) braised with tomatoes. The sweet and sour tomato sauce coats the tender beef, whetting the appetite and pairing well with rice.

Surf and Turf: Beef tenderloin and fresh clams are cooked together. The freshness of the clams enhances the flavor of the beef, and the broth is delicious.

Beef brisket braised in a clay pot, without excessive seasoning. Retains the original flavor of the beef brisket, with tender meat and a clear, fresh broth.

A Northern pastry. Scallions are rolled into the dough and pan-fried until golden brown and crispy. Crispy outside and soft inside, with a rich scallion aroma. Two pieces per serving.

Dough wrapper filled with seasoned beef, pan-fried until golden brown on both sides. Juice overflows when bitten, with rich meat aroma. Two pieces per serving.

The filling is mainly chicken with chicken broth jelly. Pan-fried until rich and delicious. The flavor is lighter than beef-filled pancakes. Two pieces per serving.

A Northern flatbread similar to scallion pancakes, pan-fried and then fluffed, creating distinct layers. Crispy and soft texture, two pieces per serving.

Xiao Long Bao (soup dumplings) with thin skin and abundant filling, containing fresh meat and hot soup. Be careful of the hot soup; it is recommended to eat with ginger and vinegar.

Steamed dumplings filled with chicken broth. The wrapper is chewy, and the filling is delicious and juicy, with a refreshing flavor.

Steamed dumplings with beef filling. The beef filling is rich in aroma and has a firm texture.

Vegetarian steamed dumplings, usually filled with Chinese cabbage, shiitake mushrooms, vermicelli, and dried tofu. Light and refreshing flavor, with the natural sweetness of the vegetables.

Long, pan-fried dumplings with a crispy bottom. The filling contains chicken broth, offering a rich flavor. Two pieces per serving.

Half-moon shaped pancake filled with chives, vermicelli, dried shrimp, and scrambled egg. Pan-fried until golden brown, with a rich chive aroma.

Scallion pancake is spread with sweet bean paste, rolled with braised beef slices and scallions or cucumber. The pancake is crispy, and the beef is rich in sauce.

Similar to beef rolls with pancakes, but with pork slices as the filling. The texture is equally rich, suitable for those who do not eat beef.

A thin, crispy pancake filled with sweet and creamy red bean paste, sprinkled with sesame seeds and pan-fried. Sweet, fragrant, and crispy, a classic Chinese dessert.

The filling is a rich date paste, with a thin, crispy crust covered in sesame seeds. The date paste has a unique sweet and sour aroma, with an elegant flavor.

A thick, sweet soup made from ground black sesame seeds. Rich in aroma, smooth in texture, warm and nourishing.

Congee made from millet, golden and thick. Light in flavor, usually served with pancakes or rolls, and can be sweetened with sugar to taste.

Beef tendon is stewed in a clay pot, with a soft, chewy, and springy texture, rich in collagen. The sauce is rich and suitable for mixing with rice.

Combines beef tendon and sea cucumber, both rich in collagen. The texture is soft and slippery, with a rich and delicious flavor.

Beef tendon and beef tripe stewed together. The beef tendon is tender, and the beef tripe is chewy, offering a double texture with a savory sauce.

A clay pot dish with eggplant and large intestine. The eggplant absorbs the oil and sauce from the large intestine, becoming soft and flavorful, while the large intestine is chewy.

Shrimp is casserole-cooked with eggplant. The sweetness of the seafood permeates the eggplant, creating a unique flavor.

Classic Sichuan flavor. Although named 'fish-flavored', it contains no fish. It is flavored with pickled chili, ginger, garlic, sugar, and vinegar. The eggplant is tender, and the flavor is sweet, sour, and slightly spicy.

Beef slices and vermicelli are braised in a satay or soy sauce broth. The vermicelli absorbs the rich broth, making it smooth and flavorful.

Large prawns are casserole-cooked with vermicelli. The shrimp meat is fresh and springy, and the vermicelli absorbs the essence of the shrimp broth, making it incredibly delicious.

Golden chowder containing crab roe (or simulated with carrot puree), tofu, and various seafood. Smooth and savory texture, with an appealing color.

A heavy-flavored clay pot dish combining stinky tofu, large intestine, and XO sauce. Rich, savory, and spicy flavor with a tantalizing aroma.

A single-serving stewed soup with clams and chicken, steamed and stewed. The broth is clear and delicious, combining the essence of land and sea.

A single-serving beef brisket soup. The broth is clear and sweet, and the beef brisket is tender. Suitable for individual enjoyment.

A Jiangsu noodle dish. Scallions and dried shrimp are stir-fried until fragrant, then high broth is added to simmer the noodles. The broth is rich, and the noodles absorb the soup.

Wonton noodles cooked with winter mushrooms (shiitake mushrooms) and winter bamboo shoots. The flavor is light and fresh, elegant.

Preserved vegetable and shredded meat are stir-fried and served as a topping or stewed together in noodles. The broth has the savory and fresh taste of preserved vegetables.

Wonton noodles with three kinds of fresh ingredients: sea cucumber, shrimp, and meat slices. Rich in ingredients and flavor, with a thick and fresh broth.

Fried rice with diced pineapple, usually with ham or shrimp, sprinkled with shredded pork floss. The flavor is a mix of sweet and savory, refreshing and appetizing.

Stir-fried shredded beef and egg fried rice over high heat. The rice grains are distinct, full of egg and beef aroma.

Classic shredded meat and egg fried rice, home-style delicious, with excellent wok hei.

A famous Jiangsu and Zhejiang soup. Fresh pork (fresh) and cured pork (cured) are slow-simmered (du), with bean curd knots and bamboo shoots added. The soup is milky white and rich, with a savory flavor.

Yam and chicken are stewed into a soup. The yam is soft, and the broth is clear and nourishing.

Chicken soup stewed with the Chinese medicinal herbs Gastrodia elata and bamboo fungus. The bamboo fungus has a crisp texture and absorbs soup, while Gastrodia elata has a unique aroma. It is nourishing and replenishes qi.

Whole chicken and napa cabbage stewed for a long time in a clay pot. The chicken is tender and falls off the bone, and the broth is extremely sweet and fresh.

Whole chicken stewed with a large amount of yam. A nourishing large dish suitable for sharing among many people.

A deluxe version of the Gastrodia Elata and Bamboo Fungus Chicken Soup, larger in portion size, served warm in a clay pot.

Chicken soup stewed with various mushrooms. The broth is full of mushroom umami and polysaccharides, healthy and delicious.

White radish and lamb pieces are stewed together. The radish removes the gaminess of the lamb and adds sweetness. The broth is clear, sweet, and warming.

Lamb soup stewed after stir-frying with sesame oil and ginger slices. Rich aroma, warm and invigorating.

A classic Chinese soup containing tofu, wood ear mushrooms, bamboo shoots, egg drops, etc. The flavor is sour, spicy, thick, appetizing, and cuts through richness.

A light and delicious soup. The sweetness of the loofah and the freshness of the clams blend perfectly, resulting in a clear and fresh broth.

A clear soup made with preserved vegetables and fish slices. The fish slices are tender, and the broth has the unique savory and fresh aroma of preserved vegetables.

Pickled cabbage and pork stomach slices are cooked into a soup with ginger shreds. The pickled cabbage is sour and refreshing, the pork stomach is chewy, and the broth is clear and appetizing.

Pickled cabbage is used to make soup with fresh oysters. The sourness removes fishiness and enhances freshness, complementing the plump oysters.

A famous Hangzhou dish. Minced beef, cilantro, and egg white are cooked into a thick soup. Smooth texture, tender beef.

Golden seafood chowder, thick and smooth in texture, full of seafood flavor.

A soup with sea cucumber as the main ingredient, seasoned with vinegar and pepper. Sour and spicy texture, tender sea cucumber.

The most common clear soup, with simple cooking of vegetables and tofu. Light in flavor, refreshing, and cuts through richness.

A large portion of clay pot beef brisket soup, suitable for sharing among many people. The beef brisket is tender, and the broth is rich.

A famous large clay pot dish. Fried fish head is stewed with napa cabbage, tofu, vermicelli, and other rich ingredients. The broth is rich and delicious.

Napa cabbage and tofu are slow-simmered in a clay pot. The cabbage releases its sweetness, and the tofu absorbs the broth. Simple yet delicious.

A clay pot medley of various seafood and vegetables. Rich broth with plenty of ingredients, offering a variety of textures.

A famous Northern hot pot, with pickled cabbage as the base, served with thinly sliced white meat (pork belly). The broth is sour and appetizing, becoming more delicious as it cooks.

Fresh grouper is steamed. The grouper meat is firm and springy, and the skin is rich in collagen. Steaming best preserves its original flavor.

Grouper is cooked with preserved vegetables. The savory flavor of the preserved vegetables permeates the fish, creating a unique taste.

Whole fish is deep-fried and then braised with garlic. The garlic flavor is rich, and the fish is flavorful.

Whole fish is deep-fried until crispy and then drizzled with sweet and sour sauce. The presentation is magnificent, crispy outside and tender inside, sweet and sour.

Pomfret pieces are deep-fried and sprinkled with salt and pepper. The pomfret meat is delicate and becomes very fragrant after frying.

Crab is stir-fried with eggs. The egg flowers resemble osmanthus flowers, hence the name. The onion and egg aroma coats the crab meat, making it fresh and tender.

Large male mud crab, with plump and firm meat and large, meaty claws. Suitable for various cooking methods.

Unmated female crab, with full and sweet roe, and tender meat. Steaming best preserves its freshness.

Crab and vermicelli are casserole-cooked in a clay pot. The vermicelli absorbs the crab essence, which is the highlight of this dish.

A famous Hong Kong dish. Crab is deep-fried and then stir-fried with a large amount of fried garlic and chili peppers. The garlic flavor is rich and crispy, and the crab is spicy and delicious.

Crab is stir-fried in a rich sauce and served with noodles. The noodles are coated in the sauce, full of flavor.

Pomfret is marinated and smoked. The skin is golden with a smoky aroma, and the meat is delicate with a unique flavor. Usually served as an appetizer.

A hearty set menu suitable for gatherings, including multiple signature cold dishes, seafood, meat entrees, hot pot, and Northern dim sum.

An upgraded set menu, featuring signature dishes like "Kung Fu Chicken", "Double Flavor Pork Knuckle", and more. A rich and diverse selection of dishes.

A deluxe set menu, including large shrimp, soft-shell crab, and fish prepared in three ways, along with exquisite dim sum.

A premium banquet menu, featuring Buddha Jumps Over the Wall, beef tail, and grouper, among other high-end ingredients, suitable for formal banquets.

The most luxurious set menu, featuring abalone, lobster, and other premium seafood, along with time-consuming stewed soups. An ultimate culinary feast.