食味真火 REALLY DELICIOUS FOOD

Potatoes are cut into fine shreds and stir-fried over high heat with dried chili peppers and vinegar. The texture is crisp and refreshing, with a balanced sour and spicy taste, it is a classic appetizing home-style dish.

Soft and glutinous sweet potato vermicelli absorbs the rich flavor of pickled cabbage soup. It has a smooth texture, a sour and appetizing taste, and a unique flavor.

Tender shrimp are stir-fried with crisp broccoli. The color is fresh and bright. The taste is light and delicious, with rich nutritional value.

Deep-fried sweet potato pieces are coated in a cooked syrup. When picked up, long sugar threads can be drawn out. Crispy and sweet on the outside, soft and glutinous on the inside, it is a beloved sweet dish.

Pumpkin strips are deep-fried and coated with salted egg yolk paste. The outer layer is salty, fragrant, and crumbly, while the inside is sweet and soft, with a blend of salty and sweet flavors.

King oyster mushrooms are sliced or cut into strips and stir-fried with chili peppers and other seasonings. The texture is thick and chewy, similar to meat, with a fresh and appetizing flavor.

Eggplant is cut into pieces, deep-fried, then braised with soy sauce and sugar. The color is bright red, soft and flavorful, with a balanced salty and sweet taste.

A classic Sichuan dish. Although it doesn't contain fish, it uses pickled peppers, ginger, garlic, and sugar-sweetened vinegar to create a fish-like flavor. The eggplant is soft and flavorful, with a sweet, sour, and slightly spicy taste.

Eggplant slices are sandwiched with meat filling, coated in batter, deep-fried, and then drizzled with a special sauce. Crispy on the outside, tender on the inside, with a rich sauce flavor.

Tender tofu is braised with minced meat, bean paste, and Sichuan peppercorn powder. It combines numbing, spicy, hot, fragrant, and tender flavors, and is very appetizing.

Tofu is pan-fried until golden brown on both sides, then braised with wood ear mushrooms, vegetables, etc. The texture is firm on the outside and tender on the inside, with a savory and home-style flavor.

A specialty dish from Northeast China. Dried tofu (tofu skin) is cut into strips and stir-fried with green peppers, thickened with a light sauce. The texture is chewy and firm, with a rich bean flavor and a hint of spiciness.

Large pork ribs are stewed with pickled cabbage for a long time. The meat is soft and falls off the bone, and the pickled cabbage broth is delicious and refreshing, with generous portions.

A classic Northeast Chinese dish. Pork tenderloin is coated in batter, deep-fried until golden and crispy, then drizzled with sweet and sour sauce. Crispy on the outside, tender on the inside, with a sweet and sour taste.

Lean pork is cut into pieces, coated in batter, deep-fried until crispy, then stir-fried with a savory sauce. Crispy on the outside, tender on the inside, with a savory and delicious taste, it is a traditional Northeast Chinese dish.

Usually refers to thinly sliced pork liver, pork kidney, and pork large intestine stir-fried. The texture is crisp and tender, with a rich soy sauce flavor.

Pork kidney is cut into exquisite patterns and stir-fried over high heat. The texture is crisp and tender, with a fresh and clean flavor without any off-putting smell.

Fatty beef slices are cooked in a golden-colored hot and sour soup base. The broth is sour and spicy, and the beef is tender and smooth.

Similar to sweet and sour pork ribs, but uses boneless pork pieces and pineapple chunks. It is appetizing with a sweet and sour taste and a pleasant fruity aroma.

Pork trotters are braised and then stir-fried in a dry pot with spices. The skin is crispy and charred, soft and tender, with a numbing and spicy aroma.

A variety of seafood such as shrimp, crab, shellfish, etc., are gathered in one dish, usually seasoned with spicy sauce. It's a hearty way to eat, suitable for sharing among many people.

Fresh fish slices are blanched in a red oil broth filled with dried chili peppers and Sichuan peppercorns. The fish is tender and smooth, with a strong spicy and numbing flavor.

Fresh squid is pan-fried on a hot plate with onions and a special sauce. The texture is chewy and springy, with a rich sauce flavor.

Squid is cut into sections and stir-fried with cumin and chili peppers. It has a rich barbecue flavor, with a tender and chewy texture.

Whole fish is grilled and then stewed in a spicy broth with various side dishes. The fish skin is charred, the fish meat is flavorful, and the taste is rich and intense.

Fresh sea bass is steamed and drizzled with steamed fish soy sauce and hot oil. It maximizes the fresh original flavor of the fish, with tender and delicate meat.

Combines the methods of pickled cabbage fish and boiled fish. The fish slices are tender, the broth is sour and spicy, and the pickled cabbage flavor is rich.

Whole fish is deboned and scored, deep-fried until golden and shaped like a squirrel, then drizzled with hot sweet and sour sauce. Crispy on the outside, tender on the inside, with a sweet and sour taste.

Fresh shrimp are deep-fried until the shells are crispy and the meat is tender, then stir-fried with salt and pepper powder. It is salty, fragrant, crispy, and even the shells can be eaten.

Fresh shrimp are deep-fried, then stir-fried with chili peppers, Sichuan peppercorns, and other spices. The skin is crispy, the shrimp meat is fresh and sweet, with a dry and spicy aroma.

Frog meat is cut into pieces and stir-fried in a dry pot with chili peppers, Sichuan peppercorns, and vegetables. The frog meat is tender, with a spicy and flavorful taste.

Crawfish are braised with plenty of chili peppers, Sichuan peppercorns, and spices. The color is bright red, with a numbing and spicy aroma, suitable for pairing with wine.

Crawfish are braised with a rich garlic sauce. The garlic aroma is strong, and the flavor is full of umami. It is the first choice for diners who don't eat spicy food.

Shrimp are deep-fried in crispy pastry and sprinkled with chopped scallions. The outer layer is crispy and crumbly, the shrimp meat is fresh and tender, with a scallion oil aroma.