Da Shi Xiong Dongbei Tie Guo Dun

A homestyle soup made with tomatoes and eggs. Delicious taste, with a slight sourness from the tomatoes, light and refreshing, suitable for before or after a meal.

Tender lamb slices quickly cooked in a clear broth, usually served with cilantro. The meat is tender, the soup is fresh and delicious, without a strong mutton smell.

A nourishing soup made by simmering pork stomach and chicken, with a milky white broth. Rich flavor, with a spicy aroma of pepper, very warming.

A clear soup made with cabbage and tofu. Light and natural flavor, tender tofu, sweet cabbage, suitable for cutting through richness.

A thick soup containing ingredients like tofu, wood ear mushrooms, and shredded bamboo shoots. Sour and spicy flavor that stimulates the appetite, with a rich pepper taste and smooth texture.

A clear soup primarily made with seaweed, sometimes with egg drop. Refreshing taste, with a seafood umami flavor.

Selected pork belly, slow-braised with soy sauce, sugar, and other seasonings. Rich red color, fatty but not greasy, with a soft, sweet, and tender texture. A classic Chinese meat dish.

Stir-fried pork large intestine. Chewy and springy texture, very clean preparation, rich soy sauce aroma, usually slightly spicy.

A traditional famous dish from Northeast China, made with stir-fried potatoes, eggplant, and green peppers. Soft and tender texture, savory and flavorful, oily and palatable, with a good fusion of vegetable flavors.

Cooked and shredded chicken mixed with spicy seasonings. Tender meat, with a numbing, spicy, and fragrant flavor. A great appetizer or hot dish.

Pork stomach strips braised with a generous amount of garlic. The stomach strips are soft, chewy, and have a rich garlic flavor with a unique taste.

Homestyle stew with chicken pieces and potatoes simmered together. The potatoes are tender and flavorful, the chicken is delicious, and the broth is thick.

Crispy fried chicken pieces stir-fried with a generous amount of dried chili peppers and Sichuan peppercorns. Crispy on the outside and tender on the inside, with a numbing, spicy, and dry aroma, perfect with drinks.

Fish fillets cooked in a special spicy oil broth, usually with bean sprouts and other vegetables at the bottom. The fish is tender and smooth, with a numbing, spicy, and oily flavor, and a rich aroma.

A representative Chongqing Jianghu dish, with duck blood as the main ingredient, accompanied by tripe, luncheon meat, etc. The broth is bright red, with a numbing, spicy, and fragrant flavor, and abundant ingredients.

Shredded pork stir-fried with wood ear mushrooms, carrots, etc., seasoned with a "fish-fragrant" sauce (sweet, sour, and spicy). Tender and smooth texture, sweet and sour with a hint of spice, very appetizing.

Usually refers to stir-fried pork liver, pork kidney, pork (or other organ combinations). Rich in flavor, tender and smooth, savory and delicious, requiring precise cooking.

Tender tofu braised with minced meat and chili bean paste. Smooth texture, combining numbing, spicy, hot, fragrant, crispy, tender, fresh, and lively flavors.

Fresh water spinach stir-fried with minced garlic. Crisp and refreshing texture, with a rich garlic aroma. A classic green vegetable dish.

Cabbage torn into pieces by hand, usually stir-fried with dried chili peppers. Crisp and tender texture, savory and slightly spicy, with a wok hei aroma.

Whole pork hock braised or steamed for a long time. Rich red color, tender skin and meat, fatty but not greasy, rich in collagen, with a thick sauce.