小魏川菜餐廳

This dish features thinly sliced beef stir-fried with dried tangerine peel over high heat. The unique citrus aroma of the tangerine peel removes any gamey taste from the beef and adds a slightly sour and sweet flavor, making the beef tender and flavorful. It is best enjoyed with white rice.

Pork kidney is thinly sliced and quickly stir-fried with the classic 'fish-flavored' sauce (made from pickled chilies, ginger, garlic, sugar, and vinegar). The kidney is crisp and tender, and the sauce is sweet, sour, and slightly spicy with a rich aroma.

Pork kidney slices are quickly stir-fried over high heat in oil to maintain their tender and crisp texture. Usually seasoned with scallions and ginger, it has a savory flavor with strong wok hei.

Fresh shrimp paste is coated in batter and deep-fried until golden and crispy. The exterior is crispy, while the shrimp inside is sweet and chewy. It is usually served with a dipping sauce and is a popular fried dish for all ages.

A traditional Taiwanese dish for celebrations or to ward off bad luck, featuring braised pork knuckle and long noodles. The pork knuckle is rich in collagen, chewy, and tender, and the broth is rich, salty, and savory.

An entire pork knuckle is braised for a long time in soy sauce, sugar, and spices. It has a bright red color, a soft and sticky skin, and tender, melt-in-your-mouth meat. It is rich but not greasy, making it a perfect main dish to accompany rice.

A luxurious traditional Fujian stew featuring conpoy, pork ribs, taro, quail eggs, and other ingredients. Slow-cooked for a long time, the broth is rich and mellow, blending the umami of seafood and meat.

A famous traditional Kung Fu dish where a whole duck is deboned and stuffed with glutinous rice, lotus seeds, mushrooms, ham, and eight other ingredients, then steamed. The duck meat is tender, and the filling absorbs the duck fat, creating a rich and layered flavor.

Oxtail, rich in collagen, is stewed until tender and then coated with a sweet, sour, and slightly spicy fish-flavored sauce. The oxtail is smooth and gelatinous, and the rich sauce makes it a unique and appetizing dish.

Tender free-range chicken is slow-cooked in a clay pot. This cooking method locks in the original flavor of the chicken, resulting in a clear, fresh broth and tender meat.

A nourishing soup with soft-shelled turtle (terrapin) as the main ingredient, slow-cooked in a pot. The turtle's skin is rich in collagen, smooth, and tender, and the broth is delicious and nutritious.

Beef tendon is slow-cooked in a pot until soft and sticky. The tendon absorbs the essence of the broth, resulting in a rich flavor and excellent texture.

Also known as 'Pine and Fir Long Green', this dish uses shredded napa cabbage, dried tofu shreds, peanuts, and other ingredients mixed with a sweet and sour dressing. It has a crisp and refreshing texture and is a very popular appetizer.

Boiled pork belly is sliced thinly and drizzled with a rich garlic soy paste. The marbled pork is paired with the pungent garlic flavor, making it smooth and not greasy.

Pig ears are shredded, offering a crisp texture with the chewiness of cartilage. Choose between a refreshing cold toss or a spicy mala flavor. It's a great dish to pair with drinks.

Jellyfish is processed for a crisp and firm texture, then mixed with shredded cucumber and a garlic-vinegar dressing. The flavor is sweet, sour, and refreshing with a unique texture, making it a classic Chinese cold appetizer.

Cooked chicken is shredded and drizzled with a special sesame sauce or a slightly spicy sauce, served with shredded cucumber. The chicken is tender, and the sauce is rich and fragrant.

Cooked chicken is drizzled with piping hot scallion oil, releasing a rich aroma. The chicken skin is smooth, the meat is tender and juicy, with a strong scallion flavor.

The restaurant's signature cold chicken dish, usually braised in brine. The skin is golden and glossy, the meat is tender and savory, and the flavor is excellent.

A cold chicken dish with the numbing spice of Sichuan peppercorns and the heat of chili peppers. The chicken is tender, and the sauce combines numbing, spicy, fresh, and savory flavors, making it very appetizing.

Beef shank is braised in a five-spice soy sauce and sliced. The beef has distinct marbling, a savory flavor from the braising liquid and spices, and a firm, chewy texture.

Braised beef tendon pieces are tossed in a spicy sauce. The beef tendon is soft, chewy, and gelatinous. The spicy seasoning makes it very flavorful.

A cold platter featuring tripe, shank, and tendon, tossed in a spicy sauce. You can enjoy different textures of beef parts at once, with a spicy and satisfying flavor.

Fresh squid is blanched and served with a five-flavor sauce (sour, sweet, spicy, salty, savory). The squid is thick and chewy, and the dipping sauce enhances its freshness.

Fresh bamboo shoots are cooked, chilled, cut into pieces, and topped with mayonnaise. The bamboo shoots are crisp and juicy, as sweet as pears, and are a common refreshing summer cold dish.

Cured pork is stir-fried with Chinese cabbage over high heat. The salty fat from the cured pork coats the crisp Chinese cabbage, resulting in a savory and fragrant dish.

A classic Hunan home-style dish where sliced cured pork is stir-fried with garlic sprouts. The pungent flavor of the garlic sprouts balances the richness of the cured pork, making it savory and good with rice.

Green beans are flash-fried and then dry-braised with cured pork. The green beans are crisp and tender, absorbing the savory flavor of the cured pork, making it a flavorful stir-fry.

Tender beef tenderloin sizzles on a hot iron plate, releasing a fragrant aroma. Choose from different flavor profiles, such as spicy black pepper or savory-sweet oyster sauce. The meat is tender and juicy.

A classic Taiwanese Sichuan dish featuring large intestines and duck blood, stewed with doubanjiang and Sichuan peppercorns, kept warm on a small stove. It is spicy, numbing, savory, and fragrant, making it excellent with rice.

Braised large intestines are deep-fried until crispy on the outside and soft on the inside, then dry-braised with green beans. The intestines are crispy and free of any gamey taste, complemented by the crispness of the green beans for an excellent texture.

A traditional Shandong specialty dish where large intestines are layered and braised. It has a reddish-brown color, a tender and chewy texture, and a sweet, sour, salty, and savory flavor with a unique taste.

Eggplant and large intestine are stewed together in a clay pot. The eggplant is soft and absorbs the sauce, while the large intestine is chewy. It's a flavorful braised dish.

Pork strips are deep-fried until crispy, then stir-fried with spices. Crispy on the outside and tender on the inside, it has a snack-like crispy texture, with a savory and slightly spicy flavor.

Fresh squid is quickly stir-fried or deep-fried at high temperatures to lock in its sweetness. Choose between a rich garlic flavor or a savory salted pepper flavor. The texture is chewy and firm.

Fresh shrimp, clams, and other seafood are cooked with vermicelli in a clay pot. The vermicelli absorbs the rich seafood broth, making it delicious and smooth. It's a warming dish.

A nourishing soup made with Chinese yam (huai shan) and pork ribs. The broth is clear and sweet, the Chinese yam is soft, and it has nourishing properties.

Fresh bamboo shoots are simmered with pork ribs. The sweetness of the bamboo shoots infuses the soup, making it refreshing and not greasy, with a light bamboo aroma.

A classic Taiwanese winter tonic dish. Ginger slices are stir-fried in black sesame oil, then stewed with free-range chicken and rice wine. The broth is rich with the aroma of wine and sesame oil, and the chicken is firm and sweet.

A claypot dish combining various meats, seafood, and vegetables. The broth is rich and delicious, with a variety of ingredients, making it a hearty mixed soup.

Giant meatballs (Lion's Head) are deep-fried and then stewed with napa cabbage. The meatballs absorb the rich broth, becoming soft and juicy, while the cabbage becomes tender and sweet.

A dish featuring a fried fish head as the main ingredient, stewed with various ingredients in a clay pot. The broth is rich and delicious, and the fish head meat is tender. It is a popular large dish for gatherings.

Beef brisket and radish or vegetables are slow-cooked in a clay pot. The beef brisket is tender and flavorful, and the broth is rich, salty, and savory, making it excellent with rice.

A nourishing winter hot pot made with skin-on lamb pieces stewed with Chinese medicinal herbs. The broth is warm and mellow, the lamb is free of gaminess, and it tastes even better dipped in doubanjiang (spicy bean paste).

A fried dough pastry with a golden and crispy exterior and distinct, soft strands inside. It has a faint aroma of dough when chewed, and adding condensed milk enhances its sweetness, making it a popular dessert.

Soft, fluffy steamed bun skin encloses a sweet and rich custard filling. The filling is full of milky and eggy flavors, with a smooth texture. It tastes best when eaten hot.

Glutinous rice and marinated pork ribs are wrapped in lotus leaves and steamed. The glutinous rice absorbs the fat from the pork ribs and the fragrance of the lotus leaves, resulting in a soft, fragrant, and delicious dish.

Seafood filling is wrapped in bean curd skin or batter and deep-fried. The exterior is crispy, and the filling is fresh and juicy, with the sweetness of seafood in every bite.

Shredded pork, eggs, and white rice are stir-fried over high heat. The rice grains are distinct and full of egg and pork aroma, making it a simple yet delicious staple.

Fried rice with fresh shrimp and eggs. The shrimp is crisp and chewy, complemented by the fluffy fried rice, creating a rich texture.

Steamed white rice, cooked to the perfect tenderness, is the ideal staple to accompany rich Chinese dishes.

A variety of traditional Chinese cold appetizers are available. Typically includes braised peanuts, pickled vegetables, shredded dried tofu, or pickled cucumbers, suitable as an appetizer.