Délice Créatif

A combination of pan-fried dumplings with two different flavors or preparations. The bottom is pan-fried to golden crispness, the dough is soft, and the filling is savory and juicy. · Crispy on the outside and tender on the inside, rich meat flavor. · Serve hot, be careful of the hot soup, can be dipped in vinegar or chili oil.

A classic Shanghai snack. Thin skin, large filling, with abundant savory soup inside. Usually pork filling. · Tender skin, sweet and fresh broth. · Gently bite open a small opening to suck the soup, then dip in ginger and vinegar.

Dumplings pan-fried until golden brown and crispy on the bottom, steamed and soft on top. · Savory meat filling, rich texture of the skin. · Suitable as an appetizer or main course, served with dipping sauce.

A classic Cantonese dim sum. Crystal skin wraps whole or chopped fresh shrimp. The skin is translucent. · Chewy texture, fresh and crisp shrimp meat. · Usually steamed and eaten hot, without excessive seasoning.

A clear soup made with fish balls. Fish balls are usually white and delicate. · The broth is light and fresh, and the fish balls are chewy and smooth. · A refreshing soup, good for cutting through richness.

A specialty soup made with fish skin as the main ingredient, rich in collagen. · Fish skin is smooth and chewy, the broth is rich and savory. · Has nourishing and beautifying effects, best enjoyed hot.

A nourishing medicinal soup made with black silky chicken (black meat, skin, and bones). Usually includes ingredients like red dates and goji berries. · Clear broth, sweet and delicious, tender chicken. · Considered to have high nutritional value, suitable for tonics.

A simple home-style soup, mainly consisting of beaten egg. · Smooth texture, mild and gentle flavor. · Suitable for pairing with heavier dishes.

A quick soup made with cucumber slices and preserved egg (pidan). · The cucumber is fragrant and crisp, the preserved egg adds a unique flavor, and the broth is refreshing. · A very appetizing soup that cuts through richness.

A classic Chinese home-style soup made with seaweed and egg. · With the fresh flavor of seaweed, smooth texture. · Simple and refreshing, suitable for drinking before or after meals.

A clear soup primarily made with seasonal vegetables and tofu. · Light and natural flavor, tender tofu. · Suitable for vegetarians or those who prefer light flavors.

Soup made with pickled vegetables or preserved vegetables and thin vermicelli. · Sour and fresh taste, smooth vermicelli. · The sourness stimulates the appetite very well.

Soup containing various seafood (like shrimp, clams) and vermicelli. · The broth is sweet and fresh, and the vermicelli soaks up the seafood flavor. · Rich in flavor, full of freshness.

Beef broth base with handmade ramen. · Rich broth, chewy noodles. · A staple soup dish, very filling.

A dish of lamb rolls cooked with pickled vegetables, similar to the preparation of sour soup with beef. · Sour and spicy with a hint of spice, tender lamb that is not gamey. · Very appetizing with rice, the sour soup is also very stimulating.

A dish of lamb rolls cooked with enoki mushrooms, usually served in a sour or spicy broth. · Crispy enoki mushrooms, tender lamb, soaked in broth. · Rich in flavor, a popular soup dish.

Selected lamb chops, usually boiled and then grilled or pan-fried, sprinkled with cumin and other spices. · Crispy outside and tender inside, rich cumin aroma, delicious meat. · Can be eaten directly by hand, satisfying and enjoyable.

A specialty dish made with high-quality beef, possibly with prairie-style seasonings like cumin. · Firm meat, unique flavor. · A meat experience that evokes prairie flavors.

Beef dish served sizzling on a hot plate, usually with onions and bell peppers. · Tender beef, rich soy sauce flavor, with the charred aroma of the hot plate. · Served steaming hot, with appealing aroma, appearance, and taste.

Beef slices stir-fried with fresh pineapple chunks, a sweet and sour dish. · Tender beef, sweet and sour juicy pineapple, rich fruity aroma. · Fresh flavor, suitable for diners who like fruit in their dishes.

Diced high-quality beef stir-fried with black pepper. · Beef cubes are plump and juicy, black pepper is pungent and slightly spicy. · A classic Western-style Chinese dish with a fragrant aroma.

Tender beef fillet stir-fried with various mushrooms. · The umami of mushrooms perfectly blends with the meaty aroma of beef, resulting in a tender texture. · Nutritious and delicious.

A traditional Sichuan dish. Fish slices are blanched in a spicy red oil broth, served over bean sprouts or vegetables. · Spicy and fragrant, incredibly tender beef. · A top choice for those who enjoy strong flavors, very appetizing with rice.

A soup dish of beef rolls and pickled vegetables. · The sour broth is appetizing, and the beef is rich but not greasy. · Moderately sour and spicy, suitable for all ages.

A classic combination of beef rolls and enoki mushrooms. · A mix of crisp and tender textures, with a delicious broth. · Simple and delicious, a common home-style dish.

Dry pot duck head, with a strong spicy flavor. · Duck heads are first braised and then stir-fried, the meat is firm and flavorful, and it's fun to gnaw on. · An excellent dish to accompany drinks.

Duck heads deep-fried until crispy and seasoned with salt and pepper. · Crispy outside, tender inside, savory and delicious. · Suitable for diners who enjoy crispy textures.

A world-famous Chinese dish. Diced chicken, peanuts, and dried chili stir-fried. · Lychee flavor (sweet and sour with a hint of spice), tender chicken, crispy peanuts. · Rich in flavor, very appetizing with rice.

Diced chicken fried until dry and fragrant, then stir-fried with a large amount of dried chili and Sichuan peppercorns. · Spicy and crispy, chicken is dry and chewy. · Finding chicken among the chilies is part of the fun of this dish.

Half a black silky chicken cut into pieces and stir-fried with various wild mushrooms. · Rich mushroom flavor, tender and nourishing chicken. · A healthy and nourishing delicacy.

Black Silkie chicken stir-fried with precious morel mushrooms and white jade mushrooms. · High-quality ingredients, fresh and unique taste. · Not only tastes good but also has very high nutritional value.

A luxurious combination of black silky chicken and fresh abalone. · The freshness of seafood and the richness of chicken complement each other. · Chewy and springy texture, delicious flavor, suitable for banquets.

A traditional Sichuan dish. Pork belly is boiled, sliced, then stir-fried again with bean paste and garlic sprouts. · Bright red color, rich but not greasy, rich, savory, slightly spicy flavor. · A renowned dish that pairs perfectly with rice.

Tender tofu braised with minced beef or pork in a spicy bean paste sauce. · Combines numbing, spicy, hot, tender, crispy, and fragrant elements. · Tender tofu melts in your mouth, very appetizing.

No fish in this dish; it's shredded pork stir-fried with a "fish-fragrant" sauce made from pickled chilies, served with wood ear mushrooms and shredded bamboo shoots. · Sweet and sour with a hint of spice (fish-fragrant flavor profile), tender shredded pork. · A classic and popular Sichuan dish.

Shredded pork stir-fried with pickled vegetables. · The pickled vegetables are crisp, and the shredded pork is tender. · Rich sourness, very appetizing with rice.

Pork tenderloin coated, deep-fried until golden, then sprinkled with salt and pepper. · Crispy outside, tender inside, lean meat. · Crispy texture, suitable for diners who dislike fatty meat.

Pork intestines are cleaned, fried until dry, then stir-fried with chili and Sichuan peppercorns. · Pork intestines are dry and chewy, with no off-odor, spicy and fragrant. · A must-order dish for pork intestine lovers.

Prawns deep-fried until crispy, then stir-fried with salt and pepper. · Shrimp shells are crispy and edible, shrimp meat is tender and springy. · Savory flavor, very suitable for pairing with wine.

A Hong Kong specialty. Large prawns stir-fried with a generous amount of fried garlic and breadcrumbs. · Rich garlic flavor, golden and crispy, delicious shrimp meat. · The unique crispy garlic texture is its most distinctive feature.

Large prawns baked in coarse salt, preserving their original flavor. · The meat is firm and sweet, with a light salty aroma. · Simple preparation that maximizes the quality of the ingredients.

Large prawns stir-fried in a special red chili sauce. · Bright red color, spicy and savory, very flavorful. · Suitable for diners who enjoy spicy and strong flavors.

Whole crayfish stewed in spicy broth until flavorful. · Peel and eat, the meat is firm and soaked in spicy sauce. · A popular choice for late-night snacks and gatherings, addictive.

Snails or whelks stir-fried over high heat with chili, ginger, and garlic. · Gently bite open a small opening to suck the soup, then dip in vinegar or chili oil. · A fun appetizer or snack.

Fresh razor clams steamed or blanched, then drizzled with hot scallion oil and soy sauce. · Preserves the sweet and fresh original flavor of razor clams, with a strong scallion aroma. · Tender and smooth texture, light and fresh.

Razor clams stir-fried with chili and spices. · Fresh, spicy, and appetizing, removes fishiness. · Slightly heavier flavor than the scallion oil preparation.

Squid tentacles are chewy and springy. The hot plate version has a rich soy sauce flavor, while the dry pot version is spicy and dry. · A very appetizing dish with rich flavors.

Clams stir-fried until opened, then drizzled with scallion oil sauce. · Tender meat, rich scallion aroma, no sand. · A classic home-style small seafood dish.

Crab pieces are battered and fried, then stir-fried with a special spicy sauce. · Crab meat is sweet and fresh, shell is crispy, fragrant, and spicy. · Finger-licking good.

A famous Hong Kong seafood dish. Crab stir-fried with fried garlic, fermented black beans, and chili. · Crispy fried garlic is tempting, crab meat is delicious. · Crispy and dry texture, unique flavor.

A specialty stir-fried snail dish. · Snails are chewy, and the sauce is flavorful. · Unique flavor, worth trying.

Fish slices are cooked with tender tofu, and the broth is rich in flavor. · Both tofu and fish are extremely tender and melt in your mouth. · Fresh and nutritious.

Fish braised with tender Japanese tofu (Tamago tofu). · Rich sauce, tofu with eggy aroma. · Rich in layers of flavor, very appetizing.

Squid (cut into flower patterns) stir-fried with celery. · Squid is chewy and springy, celery is fragrant. · Light and fresh flavor.

A famous Sichuan dish. Fish slices are tender, served in a broth made with pickled vegetables. · Sour and spicy, crisp, fish meat is fresh and not fishy. · The soup is delicious, the meat is tasty, appetizing and cuts through richness.

Fish slices are blanched in a large amount of hot oil with chili and Sichuan peppercorns. · Fish is extremely tender, with a strong spicy flavor. · Oily but not greasy, a favorite for spice lovers.

A large fish head steamed with fermented chopped chili. · The fish head is tender and rich in collagen, with savory and spicy chopped chili. · Can be served with noodles to mix with the sauce, excellent flavor.

Hilsa fish is extremely tender and delicious, once a tribute item. · Rich in fat beneath the scales, usually steamed or cooked with scales on. · Price usually calculated by weight, unique flavor.

A common freshwater fish with firm flesh. · Suitable for various cooking methods, such as braising or making soup. · Price by weight.

Sea bass or freshwater bass, with white, tender flesh and few bones. · Steaming best brings out its freshness, can also be braised or boiled. · A high-quality fish dish suitable for all ages.

Broad beans coated with salted egg yolk sauce and stir-fried. · Crispy and sandy texture, rich savory flavor with the aroma of egg yolk. · A uniquely flavored vegetarian stir-fry.

Yam strips coated with salted egg yolk. · Soft yam, savory and sandy salted egg yolk. · Rich in flavor, healthy and nutritious.

Cauliflower stir-fried in a dry pot with slices of pork belly and chili. · Cauliflower is crisp and flavorful, with a roasted aroma. · A very appetizing home-style dish.

Cabbage torn into pieces and stir-fried over high heat with dried chili and pork belly. · Crisp and tender texture, sour, spicy, salty, and fresh (usually with vinegar). · Simple yet full of flavor.

Stir-fried loofah, maintaining the vegetable's natural sweetness. · The loofah is tender and juicy, with a smooth texture. · Light and refreshing, suitable for summer consumption.

Green beans are fried until the skin wrinkles, then stir-fried with minced pork and preserved vegetables. · Dry and rich flavor, green beans are cooked through and flavorful. · A classic dish that goes well with rice.

Yam and asparagus stir-fried together. · Fresh color, crisp and light texture. · Nutritious, low-fat, healthy.

Water spinach stir-fried over high heat, usually with minced garlic or fermented bean curd. · Crisp and tender texture, emerald green color. · A very popular leafy green vegetable.

Napa cabbage stir-fried quickly with vinegar. · Sour, crisp, tender, appetizing, and cuts through richness. · Simple home-style flavor.

Eggplant deep-fried and then braised, soft and flavorful. · Rich soy sauce flavor, very suitable for mixing with rice. · A classic home-style dish.

A famous Northeastern dish made by stir-frying three fresh ingredients grown from the earth: potatoes, eggplant, and green peppers. · Fried and then stir-fried, with a soft, fragrant, and rich texture. · Savory and delicious, extremely appetizing with rice.

Eggplant stir-fried with "fish-fragrant" seasoning (pickled chili, ginger, garlic, vinegar, sugar). · Sweet and sour with a hint of spice, the eggplant absorbs the sauce and is soft and delicious. · No fish meat, but exceptionally delicious.

Okra blanched and drizzled with scallion oil sauce. · Maintains the crispness of okra and its unique slimy texture. · Light and healthy, high nutritional value.

White jade mushrooms stir-fried with asparagus. · Mushrooms are fresh and delicious, asparagus is crisp. · A light vegetarian dish with rich color and flavor.

Taro slices or chunks pan-fried, usually served with sauce. · Crispy outside and soft inside, rich taro flavor. · The hot plate preparation adds a charred aroma.

The most basic fried rice, with eggs and rice stir-fried together. · Golden and fluffy, with a blend of egg and rice aroma. · Simple and delicious.

Rice stir-fried with soy sauce, deep brown in color. · Rich soy sauce flavor, savory and delicious. · Unique flavor, dry and fragrant texture.

A classic mixed fried rice, usually containing shrimp, ham, peas, eggs, etc. · Colorful, distinct grains of rice, various ingredients. · Rich in flavor, delicious.

Fried rice with beef cubes or slices. · Rich meat flavor, very filling. · Suitable for meat lovers.

Chicken cubes stir-fried with rice. · Tender chicken, refreshing fried rice. · A popular flavor.

Fried rice with various seafood (shrimp, squid, etc.). · Full of fresh flavor, rich texture. · A main course full of oceanic flavor.

Fried rice with a coconut aroma, possibly served in a coconut shell or sprinkled with shredded coconut. · Sweet and salty blend, full of tropical flavor. · Unique flavor, enchanting aroma.

Steamed white rice. · Soft, glutinous, and sweet. · A staple to accompany various dishes.

Beef Chow Mein or Chow Fun. · Chewy noodles or smooth vermicelli, tender beef. · Savory flavor, dry and delicious.

Seafood Chow Mein or Chow Fun. · Rich in flavor, abundant ingredients. · A delicious staple choice.

Chicken Chow Mein or Chow Fun. · Tender and smooth texture, home-style flavor. · Simple and tasty.

Mixed Vegetable Chow Mein or Chow Fun. · Light and healthy, rich texture. · Suitable for vegetarians.

A classic Cantonese staple. Wide rice noodles stir-fried over high heat with beef and preserved vegetables. · Emphasizes "wok hei", dry and oily, rice noodles are soft and unbroken. · Tender beef, fragrant aroma.

Traditional Chinese hot tea. · Jasmine tea has a rich aroma, green tea is fresh and has a sweet aftertaste. · Cuts through richness and aids digestion, suitable for drinking during the meal.

A famous Chinese fermented milk beverage. · Rich milky flavor, quite sweet. · Popular with children and young people.

A famous Chinese herbal tea beverage. · Sweet and fresh taste, with herbal aroma. · Has effects of clearing heat and reducing fire, suitable for pairing with hot pot or spicy dishes.

Bottled iced black tea beverage. · Sweet, sour, icy, with a rich tea flavor. · Quenches thirst and relieves spiciness.

Common carbonated drinks or iced tea. · Cooling and thirst-quenching, with strong carbonation.

Small bottle of natural mineral water.

Large bottle of sparkling water or mineral water. · Suitable for sharing among multiple people.

Large bottle of Coke. · Suitable for sharing among multiple people.

Homemade lemon honey water, usually served chilled. · Sweet and sour, with the natural sweetness of honey. · Thirst-quenching and throat-soothing, a healthy drink.

Rosé wine from the Provence region. · Pink color, fresh fruity aroma, dry and crisp. · Suitable for pairing with seafood or cold dishes.

Dry white wine from the Chablis region. · Crisp acidity, with mineral notes. · Very suitable for pairing with fish and seafood dishes.

Red wine from the Bordeaux region. · Full-bodied, soft tannins, with berry aromas. · Suitable for pairing with red meat dishes.

Fried glutinous rice balls coated with sesame seeds. · Crispy outside and soft inside, the filling is usually sweet black sesame paste. · Sweet and delicious, be careful of the hot filling.

Ice cream wrapped in soft mochi skin. · Chewy and cool texture, sweet but not greasy. · A refreshing dessert.