Bì hǎi shān zhuāng hán shì kǎo ròu chī dào bǎo (gēng míng wèi hán dài biǎo zhèng cháng yíng yè zhōng)

Sliced beef shank braised with spices like Sichuan peppercorns and chili peppers. Chewy with a slight tendon, numbing, spicy, and fragrant, an appetizing cold dish.

Tender chicken thigh meat, specially treated with oil, resulting in a glossy and smooth skin. Savory and moderately seasoned, the chicken is juicy.

Cherry duck with tender meat, seasoned with seven-spice powder. The duck is rich in aroma with a slight spicy flavor.

A combination of various seafood and fresh vegetables, drizzled with a zesty and appetizing Thai sauce. Light, sour, and spicy flavor, perfect for hot weather.

Pork belly marinated with salt and spices, then roasted or pan-fried. Crispy skin and chewy meat, savory and pairs well with rice. Usually served with garlic sprouts or a vinegar dip.

Oil chicken cooked with Rose Dew wine or a special brine, with a reddish hue. Has a faint wine aroma and sweetness, with tender meat.

Classic Taiwanese home-style dish: savory and crispy preserved radish mixed into egg batter and pan-fried into a thick omelet. Soft texture, full of egg aroma and the sweet and savory flavor of preserved radish.

Fried egg with plenty of fresh chopped scallions. Simple yet aromatic, the sweetness of the scallions perfectly complements the egg.

Silky smooth half-cooked egg with sweet shrimp. The egg yolk is moist and smooth, suitable for all ages.

Thick baked egg drizzled with 'fish-flavored' sauce made from pickled chilies, ginger, garlic, and soy sauce. Sweet, sour, and slightly spicy, very good with rice.

A famous Sichuan dish where tender tofu is braised in a spicy sauce. Numbing, spicy, hot, and tender, with a rich Sichuan peppercorn aroma, perfect with rice.

Tofu dish, pan-fried then braised in a soy sauce-based red braising sauce with vegetables. The tofu absorbs the sauce, with a savory and home-style flavor.

Tender tofu braised in a sauce with a flavor similar to salted egg yolk (often made with salted egg yolk or carrot puree). Golden in color, rich and smooth in texture.

Fried tofu cubes stir-fried with dried chilies and peanuts. Crispy outside, tender inside, with the characteristic spicy and dry aroma of Kung Pao.

Green peppers and century eggs prepared together, usually served cold or quickly stir-fried. The freshness and slight spiciness of the green peppers complement the unique flavor of the century eggs.

Seasonal fresh vegetables quickly stir-fried over high heat to retain crispness and original flavor. Light and healthy taste.

Stir-fried tender leaves of pea shoots. Delicate and tender texture, with the unique fragrance of pea shoots, usually simply flavored with garlic.

Soft eggplant absorbs the sweet, sour, and slightly spicy 'fish-flavored' sauce. Bright red in color, with a smooth texture, an excellent dish to pair with rice.

Eggplant dish stir-fried with basil. The strong aroma of basil enhances the soft eggplant.

Eggplant braised with braised fatty intestine. The soft eggplant contrasts with the chewy fatty intestine, with a rich soy sauce flavor.

Blanched or quickly stir-fried gai lan, drizzled with savory oyster sauce. The gai lan is crisp with a slight bitterness, pairing well with the sweetness of the oyster sauce.

Combines the sweetness of clams and the freshness of loofah, possibly with pork ribs stewed together. The broth is delicious, and the loofah is tender.

King oyster mushrooms deep-fried and coated in salted egg yolk (golden sand). Crispy and savory on the outside, juicy and chewy on the inside, with a unique flavor.

Cabbage stir-fried with plenty of sakura shrimp. The umami of the sakura shrimp enhances the sweetness of the cabbage, which remains crisp.

Fried green beans stir-fried with fatty intestine. The intestine is crispy outside and soft inside, and the green beans are fragrant and dry. A great dish to pair with drinks.

Napa cabbage braised with dried shrimp (kai yang). The cabbage is stewed until tender and flavorful, and the broth has the sweetness of dried shrimp.

The tenderest heart of the napa cabbage is quickly stir-fried. Exceptionally crisp and tender texture, with a light and sweet flavor.

Green beans are deep-fried and then dry-fried with minced meat, preserved vegetables, etc. The skin is slightly wrinkled, with a dry, fragrant, savory, and slightly spicy taste.

Shredded ingredients (commonly dried tofu, shredded meat, celery, or radish) quickly stir-fried. Rich and crisp texture.

Stir-fried asparagus and yam. Both are healthy ingredients with a crisp texture, light and nourishing flavor.

Monkey head mushrooms cooked with 'three cups' of sesame oil, soy sauce, and rice wine. The monkey head mushrooms are thick and meat-like, with a strong basil aroma.

Braised with pickled pineapple sauce and bitter melon. The sweetness of the pineapple balances the bitterness of the melon, creating a unique mellow flavor.

Crispy black fungus (wood ear mushrooms) stir-fried with pineapple. Crisp texture with a fruity sweet and sour flavor.

Green broccoli stir-fried with Ginkgo nuts. Vibrant colors, light and elegant flavor.

Various mushrooms stir-fried with pea shoots. The umami of the mushrooms combines with the freshness of the pea shoots for a rich texture.

Fresh loofah stir-fried with lily bulbs. The lily bulbs are soft and slightly sweet, and the loofah is tender, a nourishing dish.

A famous Sichuan dish where beef slices are blanched in a spicy red oil broth. The meat is tender, with a numbing, spicy, and fragrant flavor, a top choice for those who love intense tastes.

A creative Cantonese dish. 'Ghost' refers to fried dough sticks, and 'Horse' refers to water chestnuts. Beef stir-fried with crispy fried dough sticks and crunchy water chestnuts for a rich texture.

Beef slices stir-fried with dried chilies and peanuts. The beef is tender, with the spiciness of dried chilies and the slight numbing of Sichuan peppercorns.

Beef slices stir-fried with oyster sauce, usually with vegetables. The beef absorbs the sweet oyster sauce, resulting in a tender and delicious dish.

Classic Cantonese stir-fry, beef slices stir-fried with gai lan. Gai lan is crisp, beef is tender, seasoned with satay or oyster sauce.

Beef brisket stewed for a long time until tender and flavorful. The sauce is rich and savory, perfect for mixing with rice.

Beef brisket and tendon stewed in a clay pot. The tendon is stewed until soft and gelatinous, and the broth concentrates the essence of the beef. Excellent heat retention.

Also known as 'Wu Geng Chang Wang', a spicy hot pot dish featuring fatty intestine and duck blood. Usually heated with an alcohol burner, it has a sour, spicy, and appetizing flavor, excellent with rice.

Chopped chives stir-fried with minced meat, fermented black beans, and chili peppers. Named 'fly's head' due to the appearance of the black beans mixed in. Savory, spicy, and a famous rice-killer.

Pork belly is first boiled then stir-fried with garlic sprouts and fermented bean paste. Rich but not greasy, with a strong soy sauce flavor, a classic home-style Sichuan dish.

Boiled pork belly slices served with a rich garlic soy paste. The pork slices are fresh and light, with a strong garlic flavor.

A traditional Hakka specialty dish, stir-fried pork belly, squid, dried tofu, and celery. Rich and chewy texture, savory and glossy, excellent with drinks and rice.

Diced chicken stir-fried with dried chilies and peanuts. The chicken is tender, with a sweet and spicy flavor, and the peanuts are crispy.

Chicken is battered and deep-fried until crispy, then coated in a thick, sweet, sour, and slightly spicy sauce. Crispy outside, tender inside, a widely popular chicken dish.

Pork ribs are marinated and fried until crispy, then coated in a special red sauce. Moderately sweet and sour, with an appealing reddish hue.

Classic Chinese pork rib dish. Crispy fried pork ribs coated in a sweet and sour sauce, usually with bell peppers or pineapple. Appetizingly sweet and sour.

Pork ribs are fried until crispy and coated in a sweet and sour sauce with orange flavor. The fresh fruit aroma reduces greasiness, creating a unique flavor.

Pork ribs are deep-fried until dry and crispy, then stir-fried with salt and pepper powder, chopped scallions, and garlic. Crispy outside, tender inside, savory and flavorful, suitable as a bar snack.

Handmade large meatball, deep-fried then braised in red sauce with napa cabbage. The meatball is soft and juicy, absorbing the essence of the sauce.

Smoked preserved pork slices stir-fried with gai lan. The savory fat from the preserved pork moistens the gai lan, creating a unique flavor.

Deep-fried fatty intestine stir-fried with dried chilies and peanuts. The intestine is crispy outside and soft inside, with no gamey smell, numbing, spicy, and savory.

Pork knuckle braised slowly with Shaoxing wine. The skin is chewy, the meat is tender and flavorful, with a rich wine and soy sauce aroma.

Shredded pork stir-fried with wood ear mushrooms, bamboo shoots, and other ingredients in a 'fish-flavored' sauce. Sweet, sour, slightly spicy, rich in texture, and very good with rice.

Shredded pork stir-fried with sweet bean paste. Savory and rich flavor. Usually served with shredded scallions underneath to cut through the richness.

A classic Hakka specialty dish, made by steaming pork belly with preserved mustard greens. The meat is rich but not greasy, melts in your mouth, and the preserved greens are savory and have a lingering sweetness.

Pork belly slices stir-fried with plenty of garlic. Intense garlic aroma, seared pork slices, strong flavor, suitable for pairing with drinks and rice.

Classic Taiwanese stir-fried noodles, usually stir-fried with shredded meat and vegetables. The noodles absorb the sauce, savory and smooth.

Stir-fried rice cooked over high heat, with each grain distinct. Full of egg aroma and 'wok hei', it's a simple yet skillful staple.

An elevated version of fried rice, stir-fried with diced mullet roe. The savory flavor and unique texture of the mullet roe upgrade the fried rice.

Hand-wrapped dumplings by the restaurant, with chewy skin and abundant filling. The filling is usually juicy and delicious. The price is per dumpling.

Golden crispy exterior (if fried) or white, soft, fluffy interior (if steamed) dough, with distinct layers inside. Has a faint aroma of flour and sweetness, often dipped in condensed milk.

Spiral-shaped small steamed buns, usually deep-fried. Crispy outside, soft inside, small and easy to eat, suitable as a snack.

Soft and fluffy steamed rice, an indispensable accompaniment to flavorful home-style dishes.

Thick soup with abundant seafood. The broth is fresh and smooth, with a rich texture.

Fish fillets and century eggs in clear soup. The unique flavor of the century egg surprisingly complements the fish soup, making the broth clear, sweet, and layered.

Clear soup made with clams and fish fillets. The double seafood umami makes the broth extremely fresh and sweet, light and refreshing.

Simple clam soup with plenty of ginger shreds. The clams are sweet, and the ginger is slightly spicy, removing fishiness and warming the stomach.

Home-style soup, the slight sourness of tomatoes combines with the lightness of egg drops and tofu. Light and appetizing flavor.

Classic Taiwanese casserole dish. Fried taro and rice noodles are cooked together, infusing the broth with taro aroma, making it rich, and the rice noodles absorb the soup.

Fish fillets simmered in a pot with old jar pickled vegetables. The broth is sour, fresh, and delicious, slightly spicy and appetizing, with tender fish fillets and generous portions.

Fresh shrimp are simply poached to retain their original flavor. The shrimp meat is sweet and springy, usually served with wasabi soy sauce.

Shrimp deep-fried until crispy, then stir-fried with salt and pepper powder. The shells are savory and crispy, suitable for eating whole with the shell or peeling.

Also known as Pineapple Shrimp Balls. Large shrimp are battered and deep-fried, mixed with mayonnaise and canned pineapple. Sweet, sour, and creamy flavor, very popular with children.

Crispy fried shrimp balls coated in a rich salted egg yolk sauce. The savory, sandy texture envelops the sweet shrimp, creating a captivating flavor.

A famous Sichuan dish where fish fillets are blanched in a broth of dried chilies and Sichuan peppercorns. The fish is extremely tender, with a numbing, spicy, and fragrant flavor.

Fried fish fillets coated in a sweet and sour sauce. Crispy outside, tender inside, appetizingly sweet and sour, easy to eat.

Fresh shrimp stir-fried with scallion segments or seasonal vegetables. Light flavor, allowing you to taste the natural sweetness and crispness of the shrimp.

Whole sea bass steamed with ginger and scallion shreds, drizzled with steamed fish soy sauce. The fish meat is delicate and tender, with a light and healthy flavor.

Sea bass braised with spicy doubanjiang (spicy bean paste). The sauce is rich and slightly spicy, very flavorful, suitable for those who enjoy strong tastes.

Sea bass pan-fried then braised in soy sauce. The fish skin is seared, and the fish meat absorbs the sweet and savory sauce, a classic home-style preparation.

Dory fish fillets topped with stir-fried crispy soybeans. The dory fish is tender and boneless, paired with crispy and savory soybeans for a rich texture.

Fish fillets braised in a doubanjiang (spicy bean paste) sauce. Boneless and convenient to eat, with a savory and slightly spicy flavor.

Fish fillets are battered and deep-fried, then sprinkled with salt and pepper powder. Crispy crust, tender fish, savory and delicious.

Thick-cut cod fillet steamed with shredded scallions and soy sauce. The cod is rich in oil and extremely tender, melting in your mouth.

Steamed cod topped with stir-fried crispy soybean crumbs. The savory crispness of the soybean crumbs is an excellent match for the oily tenderness of the cod.

Whole yellow croaker is deep-fried, then braised with plenty of garlic. The garlic flavor completely penetrates the fish meat, which is delicate and delicious.

Fresh squid cooked in the 'three cups' style with sesame oil, soy sauce, and rice wine. The squid is chewy and crisp, with a strong basil aroma.