Diao Min - Suan Cai Yu Xinyi Songren Store

This signature dish is simmered with homemade pickled mustard greens and chili peppers to create a rich, sour, and spicy broth, paired with tender fish slices and pork belly. The flavor is refreshingly sour and slightly spicy, very appetizing, suitable for those who enjoy bold flavors. Usually served with rice.

This dish is simmered with fresh tomatoes for a sweet and sour broth, not spicy at all. Suitable for those who don't eat spicy food or children. The broth is rich, the fish slices are tender, and it comes with pork belly slices.

Crispy wood ear mushrooms, adding texture when cooked in soup.

Sliced lotus root, retains crispness after cooking, with a hint of sweetness.

Common edible mushroom, smooth and crisp texture, easily absorbs soup.

Low-calorie konjac noodles, chewy and springy texture.

Wider glass noodles, transparent and slippery after cooking, perfect for absorbing the pickled mustard greens fish broth.

Crispy fried dough fritters, soak briefly in the soup before eating. Soft outside, crispy inside, absorbs soup well.

Handmade meatballs, firm and elastic texture.

Dumplings with a fish paste wrapper, savory filling, tender texture.

Selected pork collar slices, evenly marbled, tender and not tough.

US-produced marbled beef slices, rich in fat, tender and smooth.

Shrimp paste made from fresh shrimp. Q-tender and sweet after cooking, with visible shrimp pieces.

A hot pot set designed for one person, with a choice of pickled mustard greens or tomato fish broth. Suitable for solo diners.

Crushed cucumber mixed with garlic and vinegar dressing. Crisp and refreshing, an appetizing cold dish.

Fresh baby squid, blanched and drizzled with special sauce. Tender and springy texture with a fresh seafood flavor.

Fried chicken pieces with a fun name. Crispy golden exterior, tender and juicy chicken inside. Great as a snack or side dish.

Round Thai shrimp cakes, crispy exterior, filling full of shrimp flavor. Usually served with sweet chili sauce.

Napa cabbage cooked with ham or broth, tender and sweet.

Braised duck blood, infused with spicy broth. Jelly-like texture, tender and smooth, with a spicy flavor.

Based on Four Seasons Oolong tea, with a variety of fresh fruits. Sweet, sour, refreshing, and great for cutting through richness.

Traditional plum juice, sweet and sour with a lingering aftertaste, and a smoky plum aroma. Helps with digestion and relieves spiciness.

Chef's special milk tea, rich milk flavor, balanced tea taste, smooth texture.

Cold-brewed tea, no sugar added, preserving the natural sweetness and aroma of the tea leaves. Refreshing and thirst-quenching.

Extremely crispy fried fish skin. Recommended to soak in hot soup for a few seconds (like a sand-timer) before eating to maintain crispness while absorbing broth.

Perfectly cooked white rice, plump and chewy grains, suitable for pairing with the bold flavor of pickled mustard greens fish.