Chuan Yang Yu Fang Xiao Guan

Jiangsu traditional famous dish. Marinated pork hock, bright red skin with white jelly, chewy texture. Served with ginger slices and Zhenjiang vinegar.

Air-dried marinated chicken. Firm texture, unique flavor with a faint cured aroma.

Cold tossed jellyfish. Crisp texture, usually served with a sweet and sour sauce. Appetizing and refreshing.

Boiled pork belly slices served with mashed garlic and soy sauce. Rich garlic aroma, rich but not greasy.

A combination platter of two cold dishes, allowing you to taste different flavors at once.

Cold salad of shredded jelly noodles with shredded chicken and cucumber, drizzled with sesame paste or mustard sauce. Smooth and refreshing.

Cold tossed shredded cabbage with dried tofu, peanuts, and cilantro. Balanced sweet and sour, crisp and refreshing.

Shrimp in shell deep-fried and tossed with salt and pepper, chopped scallions and garlic. Crispy outside, tender inside, savory and good with drinks.

Shrimp in shell deep-fried and tossed with salt and pepper, scallions, and garlic. Crispy outside, tender inside, savory and good with drinks.

Jiangsu and Zhejiang cold dish. Fried fish pieces soaked in sauce and smoked. Crispy outside, tender inside, with a rich sweet and salty flavor.

Diced chicken stir-fried with green peppers over high heat. Tender chicken with the fresh fragrance of green peppers.

Diced chicken stir-fried with chili peppers. Spicy flavor, tender chicken.

Diced chicken stir-fried with peanuts and dried chili peppers. Rich texture, sweet and sour with a hint of spice. A classic Sichuan dish.

Diced chicken stir-fried with sweet bean sauce over high heat. Rich sauce, savory and slightly sweet.

Famous Sichuan dish. Duck undergoes marinating, smoking, steaming, and frying. Crispy skin, tender meat, with a unique aroma of camphor wood and tea leaves.

Preserved mustard greens stir-fried with shredded bamboo shoots and shredded pork. Salty and savory flavor, very appetizing.

Boiled pork belly slices are stir-fried again with dried tofu, garlic sprouts, and bean paste. Rich and spicy, not greasy.

Pork slices stir-fried with sweet bean sauce and vegetables over high heat. Rich sauce, a blend of sweet and savory.

Pork intestines and duck blood stewed over a small stove. Spicy and savory broth, a famous Taiwanese Sichuan dish.

Pork tenderloin strips deep-fried and coated in special sweet and sour sauce. Crispy outside, soft inside, appetizingly sweet and sour.

Pork tenderloin strips deep-fried until golden brown and crispy, sprinkled with salt and pepper and chopped scallions. Salty and dry.

Famous Jiangsu dish. Pork ribs braised until tender and falling off the bone. Rich and bright red sauce, with a sweet and savory flavor.

Pork ribs coated with seasoned coarse rice flour and steamed. Soft and glutinous texture, with a rich aroma of rice and meat.

Pork belly with skin coated in rice flour and steamed. Fatty meat melts in your mouth, rice flour absorbs the meat juices, unique flavor.

Whole pork hock, marinated and braised. Chewy skin, tender meat, rich in collagen. A signature dish of the restaurant.

Selected beef chunks braised in soy sauce. Tender and flavorful meat, rich sauce.

Shredded beef stir-fried with plenty of scallions over high heat. Fragrant with scallions, tender meat.

Shredded beef stir-fried with shredded red chili. Bright colors, slightly spicy and savory.

Classic home-style dish. Shredded beef stir-fried with shredded green peppers. Refreshing and tender flavor.

Shredded beef stir-fried with yellow chives. Crisp and tender yellow chives with a unique aroma.

Shredded beef stir-fried with shredded cabbage. The sweetness of the vegetables enhances the umami of the beef.

Shredded beef stir-fried with shredded onion. The sweetness of the softened onion complements the beef.

Cleaned lamb tripe stir-fried with yellow chives. Crisp and chewy texture, no gamey smell.

Fresh pea shoots stir-fried with shrimp. Green paired with pink, refreshing and delicious.

Fresh river shrimp stir-fried simply. Springy texture, retaining original sweetness.

Hot shrimp and tomato sauce poured over crispy fried rice crust, sizzling. Crispy and tender texture.

Shrimp and peas stir-fried together. Colorful, light flavor.

Shrimp stir-fried with tomato sauce. Sweet and sour flavor is very popular.

Famous Jiangsu dish. Boneless eel shredded and stir-fried with a light thickening, then hot oil is poured over it at the table, releasing a rich aroma. Tender meat.

Eel paste with yellow chives, adding the sweet and crisp texture of yellow chives.

Eel paste served with glass noodles. Noodles absorb the delicious sauce from the eel.

Tender fish slices drizzled with special sweet and sour sauce. Appetizingly sour and fresh, delicate fish.

Fresh fish fillet simply stir-fried. Lightly seasoned to highlight the natural sweetness of the fish.

Fish fillet cooked with tomato sauce. Sweet, sour, and tender.

Fried fish slices coated in sweet and sour sauce. Crispy outside, tender inside.

Fish pieces coated in batter and deep-fried. Golden and crispy outside, tender inside. Similar to the fish part of fish and chips.

Steamed cod topped with crispy fried soybeans. The salty, crispy soybeans contrast strongly with the tender cod.

Fish jaw part, rich in collagen, braised until tender and flavorful, with savory sauce.

Braised fish belly. Rich in fat and collagen, tender and flavorful meat.

Fish maw braised with spicy bean paste. Slightly spicy and savory, very appetizing.

Braised fish tail (Hua Shui). This part is very active, making the meat particularly springy and tender.

Tofu pan-fried and then braised in soy sauce. Slightly chewy skin, tender inside, home-style delicious.

Tender tofu cooked with minced meat, chili peppers, and Sichuan peppercorns. Numbing, spicy, hot, and tender texture, very appetizing.

Tofu topped with special minced meat sauce (Sha Zi). Salty and savory flavor, suitable for mixing with rice.

Napa cabbage simmered with dried shrimp. Cabbage is soft and absorbs the umami of the dried shrimp.

Fresh pea shoots stir-fried over high heat, retaining their crisp texture and original flavor.

Stir-fried Gai Lan. Crisp texture with a unique slightly bitter and sweet aftertaste.

Fresh spinach simply stir-fried. Nutritious, delicate texture.

Cabbage stir-fried over high heat. Crisp and sweet texture.

Stir-fried amaranth, tender texture.

Amaranth cooked with small silver fish, lightly thickened. Full of umami, smooth and easy to eat.

Vegetable hearts stir-fried with ham slices. The savory ham enhances the flavor of the vegetables.

Vegetable hearts stir-fried with mushrooms. Rich mushroom aroma.

Vegetable hearts stir-fried with mushroom slices. Refreshing texture.

Jiangsu home-style dish. Shredded pressed tofu (Bai Ye) stir-fried with preserved mustard greens. Rich texture, refreshing and savory.

Pressed tofu stir-fried with spinach. Balanced nutrition.

Famous Huaiyang dish. Extremely finely shredded pressed tofu, blanched and served cold. Delicate and refreshing texture.

Shredded dried tofu stir-fried with shredded meat. The aroma of tofu and meat blend together, a classic stir-fry dish.

Shrimp and eel slices stir-fried together. Rich flavor.

Sea cucumber braised with plenty of scallions. Rich scallion aroma, soft and flavorful sea cucumber, rich in collagen.

Sea cucumber braised with pork tendon. Double collagen, chewy and tender texture.

Three kinds of fresh ingredients (usually including seafood, meat slices, and vegetables) stir-fried over high heat. Delicious flavor.

Cleaned pork intestines braised. Soft and flavorful, no gamey smell.

Deep-fried braised pork intestines until golden brown and crispy outside, tender inside. Served with salt and pepper dip.

Classic home-style dish. Tomatoes and eggs stir-fried together. Sweet and sour, tender, with alternating red and yellow colors.

Scrambled eggs with chopped scallions. The aroma of eggs and scallions combine for a simple and delicious dish.

Shrimp and scrambled eggs stir-fried together. Smooth and delicious texture.

Northern home-style dish. Sliced pork, eggs, wood ear mushrooms, and vegetables stir-fried together. Rich in texture.

Pickled mustard greens and soaked squid soup. Fresh and sour broth, appetizing.

Pickled mustard greens and pork tripe cooked together. Tender tripe, sour and refreshing broth that cuts through richness.

Sweet corn chowder, often with egg drop, suitable for all ages.

Clear soup made by simmering three kinds of fresh ingredients, shredded. Light flavor.

Classic Chinese soup with tofu, wood ear mushrooms, shredded pork, etc. Sour, spicy, thick, appetizing, and warming.

Preserved vegetable and shredded pork soup. The broth has the salty and savory flavor of preserved vegetables.

Clear soup made with three kinds of fresh ingredients. Delicious flavor.

Simple egg drop soup sprinkled with chopped scallions. Light and thirst-quenching.

Tomato and tofu soup. Slightly sour and refreshing broth.

Napa cabbage and tofu soup. Home-style clear soup.

Various seafood, meat, and vegetables stewed in a claypot. Rich and delicious broth, generous ingredients.

Three kinds of fresh ingredients stewed in a claypot, maintaining their heat and freshness.

Famous Huaiyang dish. Giant meatballs (Lion's Head) and cabbage slow-cooked in a claypot. Meatballs melt in your mouth, broth is sweet.

Jiangsu and Zhejiang specialty noodles. Noodles simmered for a long time with preserved vegetable and shredded pork broth. Noodles are soft and absorb the broth.

Braised noodles with preserved vegetables and bamboo shoots. Delicious broth.

Classic braised noodle flavor, simmered with fried scallion segments and dried shrimp. Rich scallion aroma.

Simple braised noodles with shredded pork. Rich broth.

Braised noodles with shrimp, adding more umami.

Braised noodles with various ingredients. Rich texture.

Braised noodles topped with eel paste. Rich and delicious broth, a nourishing delicacy.

Dry-mixed noodles topped with preserved vegetable and shredded pork sauce. Salty and appetizing.

Dry-mixed noodles topped with shredded beef and red chili. Slightly spicy and satisfying.

Basic egg fried rice, grains are distinct, rich egg aroma.

Egg fried rice with shredded pork, adding meat flavor and texture.

Egg fried rice with fresh shrimp. Delicious and flavorful.

Fried rice with various ingredients. Rich in color.

Traditional Chinese dessert, thin pancake filled with red bean paste, pan-fried until golden brown. Crispy outside, sweet inside, with a rich sesame aroma.

Famous Hangzhou dish. Pork belly braised slowly with Shaoxing wine for a long time. Bright red color, rich but not greasy, melts in your mouth.

Pork kidney cut into flower shapes, served with special spicy sauce. Crisp and tender texture, spicy and stimulating.

Braised Chicken with Chestnuts. Soft and sweet chestnuts, tender and flavorful chicken.

Large fish head braised with sauce and reduced. Rich and savory flavor.

Fish head stewed in a claypot for a long time. Rich and milky white broth, often served with jelly noodles or tofu.

Beef brisket and white radish stewed together. Radish is sweet and refreshing, beef brisket is tender.

Pork ribs braised with dried tofu skin. The dried tofu skin absorbs the meat juices, making it very delicious.

Crab roe (crab yolk and meat) added to Lion's Head meatballs, making it more flavorful and premium than traditional Lion's Head.

Whole free-range chicken slow-cooked in a claypot. Golden and rich broth, tender and juicy chicken.