Chai Wu Chinese Food Cai Wu Xiao Chi

Seaweed salad seasoned with vinegar, garlic, and chili oil. Crunchy texture with a refreshing, savory-sour taste. Served cold as an appetizer.

Poached chicken served in a spicy, numbing chili oil sauce with Sichuan peppercorns. The meat is tender and cold, while the sauce is rich and savory. 'Saliva chicken' refers to how mouth-watering the dish is.

Crisp cucumber chunks tossed with garlic, vinegar, and sesame oil. Refreshing and crunchy with a light tangy flavor. A classic cold starter.

Note: Name suggests congee, but image typically shows poached shrimp. Likely boiled fresh shrimp served with a dipping sauce. Sweet natural flavor of the shrimp.

Silken tofu topped with chopped century egg (preserved duck egg) and a savory soy-based sauce. Soft and creamy textures with a unique earthy flavor from the egg.

Firm tofu strips tossed with seasonings and onions. Chewy texture with a savory, slightly spicy taste. A simple, protein-rich cold dish.

Preserved century eggs served with a dressing of soy sauce, vinegar, and chili. The eggs have a dark, gelatinous white and creamy yolk with a distinct alkaline flavor.

Thinly sliced pig ears tossed in a spicy chili oil dressing. Known for its crunchy cartilage texture. savory and spicy, often eaten with drinks.

Sliced pork stomach served cold in a spicy dressing. The stomach has a firm, chewy texture. Seasoned with chili and aromatics.

Thin slices of boiled pork belly draped in a rich garlic and soy sauce dressing. Tender meat with a strong punch of garlic and a hint of sweetness.

Sliced beef shank braised in soy sauce and spices, served cold. The meat is firm and flavorful with distinct tendon patterns. Savory and aromatic.

Cooked beef slices tossed with fresh herbs, chili, and lime dressing. Spicy, sour, and savory. A refreshing meat salad.

Braised pork belly chunks in a sweet and savory dark soy glaze. The fat melts in the mouth while the meat is tender. A classic comfort dish.

Stir-fried sliced pork with green peppers. Savory, spicy, and smoky from the wok. A popular rustic dish that pairs well with rice.

Twice-cooked pork belly. First boiled, then stir-fried with chili bean paste and leeks or peppers. Rich, fatty, and savory with a spicy kick.

Shredded pork stir-fried with spicy peppers and seasonings. Savory and aromatic. A simple but flavorful meat dish.

Shredded pork stir-fried with green bell peppers. A classic home-style dish. The peppers add a fresh crunch to the tender meat.

Deep-fried pork tenderloin strips coated in a bright red sweet and sour sauce. Crispy on the outside, tender inside. A favorite among all ages.

Stir-fried pork with pickled cabbage (sauerkraut). The acidity of the pickles balances the richness of the pork. Savory and appetizing.

Chicken stir-fried with papaya or melon (as implied by name), though visual might be a standard spicy chicken stir-fry. Savory with a hint of fruitiness if papaya is used.

Stir-fried pork liver with vegetables. The liver is cooked quickly to remain tender and creamy. Rich, iron-heavy flavor.

Stir-fried pig kidneys, scored in a cross-hatch pattern (flower shape). Flash-fried to keep them tender and crisp. Savory and distinct texture.

Stir-fried pork stomach slices. Chewy and firm texture. Usually cooked with peppers or vegetables for flavor.

Stir-fried Chinese sausage. The sausage is sweet, savory, and fatty, cured with soy and wine. Often stir-fried with vegetables like garlic shoots.

Boiled dumplings filled with minced meat and cabbage. Soft wrapper with juicy filling. Served with vinegar or soy sauce.

Boiled dumplings filled with minced meat and Chinese chives (leeks). Aromatic and flavorful filling.

Pan-fried dumplings with cabbage filling. Crispy bottom and soft top. Similar to gyoza.

Pan-fried dumplings with leek filling. Crispy golden bottom with a juicy, aromatic interior.

Clear soup with white radish chunks. Light, savory, and soothing. Often cooked with meat broth.

Chinese-style omelet or egg pancake. Can be plain or with scallions. Simple and savory.

Chicken soup herbalized with Angelica Sinensis (Dang Gui). Aromatic, slightly medicinal, and warming. Considered nourishing.

Soup with fresh tomatoes and tofu. Slightly tart and savory. Light and refreshing.

Soup featuring taro and coriander. The taro gives a starchy, creamy texture to the broth.

Clear soup with green vegetables and tofu. Mild and healthy.

Simple tomato soup, likely with egg drops. Tangy and savory.

Stir-fried shredded chayote squash. Crisp texture similar to cucumber but cooked. Lightly seasoned.

Slices of bitter melon stir-fried lightly. Has a distinct bitter taste that is refreshing to many palates.

Green beans stir-fried or braised until tender and wrinkled (dry-fried style). Savory and often cooked with garlic or chili.

Scrambled eggs stir-fried with green chili peppers. A home-style dish with a mix of fluffy egg and crunchy peppers.

Stir-fried tomatoes and eggs served over steamed rice. Sweet and savory sauce soaks into the rice.

Spicy tofu dish with minced meat served over rice. Rich with chili oil and Sichuan peppercorns.

Stir-fried shredded potatoes served over rice. The potatoes are usually crisp and vinegary.

Stir-fried eggs with wood ear fungus served over rice. Savory with a crunchy texture from the fungus.

Stir-fried shredded pork and green peppers served over steamed rice. A complete one-dish meal.

Deep-fried battered pork strips. Crispy and savory, often spiced with Sichuan pepper. A popular snack or dish.

Eggplant slices stuffed with minced meat, battered and deep-fried. Crispy outside, soft and juicy inside.

Mashed or soft-cooked potatoes seasoned with spices and herbs. A comforting, savory potato dish.

Sichuan-style boiled beef. Tender beef slices poached in a spicy, oily broth with chili and Sichuan peppercorns, often with vegetables at the bottom.

Stir-fried lamb slices with scallions (green onions). Quick-fried to keep the meat tender. Savory and aromatic.

Spicy tofu dish, likely Mapo Tofu without meat or a variation. Tofu cubes in a spicy chili bean sauce.

Deep-fried chicken pieces stir-fried with a generous amount of dried red chilies and Sichuan peppercorns. Crunchy, spicy, and numbing.

Fish slices poached in a soup made with pickled mustard greens and chili. Sour, spicy, and savory broth.

Sichuan water-boiled fish. Fish fillets poached in a very spicy, oily broth loaded with dried chilies and Sichuan peppercorns.

Duck meat braised with beer and spices. The alcohol cooks off leaving a rich, deep flavor to the sauce.

Braised chicken with mushrooms and peppers in a savory brown sauce. Tender and flavorful, often served in a clay pot.

Pork ribs coated in a sticky sweet and sour glaze. A popular dish with a perfect balance of sugar and vinegar.

Fish cooked in a spicy, numbing sauce. Rich in chili flavor.

Whole fish braised in a savory brown soy-based sauce. Tender flesh with rich flavor.

Shrimp grilled until cooked. Smoky and savory.

Shrimp dish highlighting the natural sweetness of the prawn.

Shrimp prepared with a smoking process, giving it a unique smoky aroma.

Shrimp stir-fried with seasonings. Simple and savory.

Classic Chinese dish of eggs scrambled with tomatoes. Sweet and savory.

Fresh spinach stir-fried with garlic. Tender and nutritious.

Lettuce blanched or stir-fried and topped with savory oyster sauce. Crisp and fresh.

Water spinach (morning glory) stir-fried with garlic and chili. Crunchy stems and soft leaves.

Hand-torn cabbage stir-fried with vinegar and dried chilies. Crunchy, sour, and spicy.

Napa cabbage stir-fried with a sour and spicy seasoning.

Bitter melon slices stir-fried with eggs. The egg balances the bitterness of the melon.

Dried beef or pork jerky, likely deep-fried or served as a snack. Chewy and savory.

Chicken braised with potatoes in a savory sauce. Comforting and hearty.

Chicken feet cooked in a spicy marinade. Chewy, gelatinous texture loved by many.

Pork chops braised in a brown soy sauce. Flavorful and tender.

Beef brisket stewed with potatoes until tender. Rich and savory gravy.

Pork ribs braised with potatoes. The potatoes soak up the meat flavors.

Pork trotters braised until soft and gelatinous. Rich in collagen and flavor.

Chinese steamed egg custard. Silky smooth texture, savory taste. Simple and light.

Rice noodles cooked in a spicy, pungent river snail broth. A famous specialty known for its strong aroma.

Dish made with banana blossoms. Unique texture, often served as a salad or stir-fry.

Fresh fish steamed with soy sauce, ginger, and scallions. Light and highlights the freshness of the fish.

Stir-fried bean sprouts and tofu. Crunchy and simple vegetarian dish.

Eggplant stir-fried with minced pork. Soft, savory eggplant absorbs the meat juices.

Frog legs stir-fried with dried chilies and spices. Tastes like tender chicken with a kick.

Beef slices stir-fried with peppers and aromatics. A popular spicy beef dish.

Soup made with pickled mustard greens. Tangy and appetizing.

A fragrant chicken dish, possibly poached or braised in a flavorful sauce.

Large river prawns cooked in a spicy, numbing sauce.

Lamb trotters braised until tender. Rich and gelatinous.

Lamb chops braised in a savory sauce. Tender meat falling off the bone.

A premium soup stewed with soft-shell turtle and chicken. Considered a delicacy with health benefits.