Shun Hing Chiu Chow Lu Wei Zhuan Men Dian

A traditional Teochew delicacy, goose meat slow-cooked in a special braising liquid. The meat is tender and juicy, with smooth skin and fragrant meat, possessing a rich, lingering spice aftertaste. Usually served sliced, better with vinegar dip.

Larger goose wings, rich in collagen. Smooth and chewy texture, with braising flavor penetrating to the bone.

Smaller goose wings, smooth skin and tender meat. Suitable for diners who enjoy gnawing on bones.

Thick goose feet, rich in collagen. Crisp and springy texture, absorbing the rich braising liquid.

Smaller goose feet, Q-bouncy texture. A delicious snack to accompany drinks or rice.

Braised beef shank (tendon meat) with semi-translucent tendons. Sliced thinly, it has a firm and chewy texture with a rich braising aroma.

Turkey gizzard, firm and crisp texture. No gaminess after braising, very chewy.

Cleaned pork large intestine, braised until tender and flavorful. Rich and fatty, with a unique oily aroma and braising liquid flavor.

Pork stomach, with a crisp and thick texture. The braising liquid removes any gaminess, retaining a fresh and savory flavor, with a satisfying chew.

Pork ear with cartilage, sliced thinly. Crisp and tender texture, a classic appetizer with drinks.

Pork belly with alternating layers of fat and lean meat, braised until tender and flavorful. The fatty parts melt in your mouth, while the lean parts are savory and not dry.

Pork trotters rich in collagen, braised until the skin is soft and the meat is tender. Q-bouncy and sticky texture, good for skin beauty.

Similar to braised goose but using duck meat, which is firmer. It has a salty and savory taste, is more affordable than goose, and equally delicious.

Goose head and neck, a top choice for diners who enjoy gnawing on bones and sucking marrow. Smooth skin and tender meat, with braising liquid penetrating every part.

Whole young pigeon braised, with extremely tender and juicy meat. Thin skin and fresh flavor, usually eaten whole or cut into pieces.

Duck head and neck, deeply flavored by braising. Little meat and many bones, suitable for slowly savoring the braising liquid's aroma.

Chicken wings steeped and matured in braising liquid. Smooth skin and tender meat, moderately sweet and savory, a snack suitable for all ages.

Eggs cooked and steeped in braising liquid. The whites are brown, the yolks are creamy, and they are full of the braising liquid's aroma.

Fried tofu cubes slow-cooked in braising liquid. The skin absorbs the broth, while the inside remains tender and retains its bean flavor.