Chang Koo Chinese Restaurant

Boiled and cooled pig's head skin sliced thinly, tossed with chili oil, vinegar, minced garlic, and other seasonings. Crispy and tender with a chewy texture, the sour and spicy flavor is appetizing.

Cold noodles drizzled with a special spicy sauce, usually topped with crushed peanuts or chopped scallions. The noodles are smooth, and the flavor is primarily numbing, spicy, savory, and fragrant, with a Sichuan style.

Jelly made from pea starch, cut into cubes or strips, served with a spicy and sour sauce, garlic water, and herbs. Smooth and tender texture, refreshing and cuts through richness.

Fresh cucumber smashed or cut into sections, marinated with minced garlic, vinegar, and chili oil. Crispy texture with a refreshing sour taste.

Thinly sliced pig's head skin mixed with cucumber in a cold salad. The crispiness of the pig's head skin complements the freshness of the cucumber, creating a rich texture.

Cooked and cooled glass noodles tossed with a spicy and sour dressing. The noodles absorb the sauce, offering a chewy and flavorful experience.

Cold noodles with pig's head skin, adding meaty flavor and chewiness. A rich and appetizing cold dish.

Diced tender tofu and century egg, drizzled with soy paste, chili oil, and cilantro. The unique flavor of the century egg complements the mildness of the tofu.

A platter composed of five different cold appetizers. Allows you to taste various flavors and textures of appetizers at once, suitable for sharing among multiple people.

Yunnan specialty snack 'Ru Shan' (milk fan), a type of cheese product in sheet form. Deep-fried and sprinkled with sugar. Crispy texture with a rich milky flavor.

Pork slices stir-fried with pickled cabbage over high heat. The sour and salty flavor of the pickled cabbage cuts through the greasiness of the pork, making it very appetizing.

Lotus root slices stir-fried with pork and pickled cabbage. The lotus root is crisp, and paired with the sour and fragrant pickled cabbage, it offers a refreshing taste.

Fresh bamboo shoots or pickled bamboo shoots stir-fried with shredded pork. The bamboo shoots are crisp and fresh, becoming even more delicious after absorbing the meat juices.

Pig stomach and liver slices stir-fried over high heat. Proper heat control is crucial to keep the offal tender and not overcooked. Ginger and scallions are usually added to remove any gamey smell.

Pork intestines are braised and then deep-fried at high temperature. Crispy exterior, soft interior, rich aroma.

Pork strips coated in batter and deep-fried until golden brown. Crispy on the outside and tender on the inside, usually served with salt and pepper.

Pork small intestines (fen chang) deep-fried until crispy. Chewy texture, making it a great accompaniment to drinks.

Yunnan-style cured sausage, deep-fried until fragrant. Salty, savory, and slightly sweet with a firm texture.

Marinated pork ribs deep-fried. The meat is firm, and gnawing on the meat around the bones is particularly fragrant.

Pig stomach slices stir-fried over high heat. Crispy and springy texture, usually flavored with vegetables or spices.

Boiled pork belly slices, also known as 'garlic paste white meat'. Tender meat, rich but not greasy, served with a dipping sauce.

Smoked cured pork stir-fried with green peppers. The salty and smoky flavor of cured pork perfectly blends with the sweet freshness of green peppers.

Cured pork stir-fried with seasonal green vegetables. The vegetables absorb the oil and aroma of the cured pork, creating a unique flavor.

Cured pork stir-fried with spinach. The spinach is tender and carries the salty aroma of the cured pork.

A classic home-style dish, shredded pork stir-fried with shredded green peppers over high heat. Salty and savory with a rich texture.

Pork belly is boiled then stir-fried with bean paste, garlic sprouts, and other seasonings. Bright red color, rich but not greasy, with a rich and slightly spicy flavor.

Slices of pork belly are layered at the bottom of a bowl, covered with pickled cabbage and steamed, then inverted onto a plate. The meat melts in your mouth, with the sour and savory flavor of the pickled cabbage. A classic signature dish.

Beef slices stir-fried with pickled cabbage. The sourness of the pickled cabbage tenderizes the beef fibers and enhances the flavor, creating a unique taste.

Beef slices stir-fried with bamboo shoots (usually pickled bamboo shoots). The sour crispness of the bamboo shoots combines with the tender beef.

A classic stir-fry. Sliced beef stir-fried with celery segments over high heat. The celery is fragrant and refreshing, with a crisp texture.

Beef slices stir-fried with green pepper chunks. Savory flavor, with the green peppers adding a sweet freshness.

Beef slices stir-fried with scallions, similar to scallion-flavored beef. Rich scallion aroma with tender beef.

Beef brisket chunks slow-braised in sauce. Rich sauce, tender and flavorful meat, suitable for all ages.

Shredded potatoes stir-fried with shredded beef. The potatoes are crisp or soft (depending on the heat), and the beef is tender.

Potato slices or shreds stir-fried over high heat to maintain crispness. A simple and delicious vegetable dish.

Bitter melon stir-fried with bamboo shoots (usually pickled bamboo shoots). The slight bitterness of the bitter melon combines with the sourness of the pickled bamboo shoots for a unique flavor.

A home-style dish, sliced bitter melon stir-fried with eggs. The savory flavor of the eggs balances the bitterness of the bitter melon.

Seasonal green vegetables (such as cabbage, water spinach, etc.) stir-fried. Light and healthy flavor.

A mix of various vegetables stir-fried together. Colorful and nutritionally balanced.

Green beans stir-fried until tender. Often with minced garlic for aroma.

Pan-fried tofu braised with vegetables and sauce. The tofu absorbs the sauce, offering a hearty home-style flavor.

A famous Sichuan dish. Tender tofu braised in a spicy bean paste sauce, often sprinkled with Sichuan peppercorn powder. Numbing, spicy, savory, and tender.

Banana flower shredded and stir-fried. Unique texture, similar to bamboo shoots or artichokes, with a light fragrance.

White mushroom (an edible fungus) stir-fried with eggs. The savory flavor of the mushrooms blends with the egg, resulting in a tender texture.

Fresh lotus root slices stir-fried. Maintains the crisp texture and original flavor of the lotus root.

Fresh daylily or choi sum stir-fried. Tender texture with a light sweetness.

An eggplant dish, possibly braised with tomatoes or a uniquely flavored red-braised eggplant. The eggplant is soft and flavorful.

A famous Cantonese dish. Eggplant braised with diced salted fish. The unique savory flavor of the salted fish permeates the soft eggplant, creating a rich aroma.

Chayote (also known as "yang gua") shredded and stir-fried. Crispy and sweet in texture, it's refreshing and cuts through richness.