Du Yi Chu (Ren Ai Store)

This is a classic Northern home-style dish, mainly including shredded pork, eggs, black fungus, and shredded bamboo shoots. Quickly stir-fried over high heat, it has a rich egg aroma, crisp wood ear mushrooms, a rich texture, and a moderate savory flavor, perfect with white rice.

Fresh pork liver slices are stir-fried over high heat with a special sauce. Emphasis is placed on heat control to maintain the liver's tender texture without drying it out. The sauce is rich and fragrant, a traditional dish that tests the chef's skill.

Shredded dried tofu is stir-fried with shredded pork and red chilies. The dried tofu absorbs the meat juices and chili aroma, with a tender yet chewy texture, and a slightly spicy flavor that is very appetizing.

Shredded beef replaces pork, stir-fried with shredded dried tofu and red chilies. The beef is tender, the dried tofu is flavorful, with a slightly spicy aroma, a great dish to accompany drinks or rice.

A classic home-style stir-fry, quickly cooked over high heat with shredded green peppers and shredded pork. The green peppers are crisp and refreshing, the pork is tender, and the flavor is light and not greasy.

Marinated shredded beef is flash-fried and then stir-fried with shredded green peppers. It retains the tenderness of the beef and the crispness of the green peppers, with a rich aroma.

Green beans are dry-fried or quickly stir-fried, with shredded meat added for flavor. The green beans are crisp and tender, with a moderate savory taste, a popular stir-fried dish.

Stir-fried with pickled cabbage, sliced pork belly (white meat), and vermicelli. The sourness of the pickled cabbage cuts through the richness, and the vermicelli absorbs the flavorful broth, creating a smooth and appetizing dish.

Quickly stir-fried with uniquely fragrant yellow chives and shredded pork. The yellow chives are tender and sweet, complementing the shredded pork perfectly with a light and fragrant flavor.

Diced chicken with cartilage is stir-fried with chilies. The chicken is tender with a chewy texture, spicy and satisfying, perfect with beer or as a rice dish.

A famous Sichuan dish, stir-fried with dried chilies, Sichuan peppercorns, peanuts, and diced chicken. The chicken is tender, with a numbing and spicy flavor, crispy peanuts, and rich layers.

Diced chicken is deep-fried and then stir-fried with a large amount of dried chilies and Sichuan peppercorns. Crispy on the outside, tender on the inside, with a strong numbing and spicy flavor and an enticing aroma.

Beef slices are quickly stir-fried with a large amount of scallions. The beef is tender and juicy, with a rich scallion aroma, one of the classic must-order dishes in stir-fry restaurants.

Similar to scallion-seared beef, but uses lamb slices. Stir-fried over high heat removes the gamey smell of lamb, leaving only the fresh meat aroma and the sweetness of scallions.

Handmade meatballs, deep-fried until golden and crispy. Crispy on the outside, juicy on the inside, can be dipped in salt and pepper, excellent flavor.

Chicken pieces are stewed with various vegetables. The sauce is thick and delicious, and the chicken is tender and flavorful, a mild and rice-friendly dish.

A famous Beijing dish, shredded pork is stir-fried with sweet bean sauce. Rich in sauce flavor, with a sweet and salty taste. Usually served with shredded scallions, wrapped in pancakes or eaten directly.

Pork tenderloin strips are coated in batter, deep-fried until crispy, and then seasoned with salt and pepper. Crispy on the outside, tender on the inside, savory and slightly spicy, it's an excellent appetizer.

Fried pork tenderloin is stir-fried evenly with sweet and sour sauce. Bright red in color, sweet and sour, tender meat, loved by adults and children alike.

Shredded beef tripe is stir-fried over high heat. Emphasis is placed on heat control to maintain the tripe's crisp texture, usually seasoned with sour, spicy, or savory flavors.

Pork tendons are braised after long stewing. Soft, tender, and chewy texture, rich in collagen, with a rich sauce and mellow flavor.

Cleaned pork large intestines, first braised then stewed. Reddish in color, the intestines are tender and flavorful, with a unique fatty aroma, very appetizing.

A traditional Shandong delicacy, braised pork intestines prepared through a complex process. Tender texture, with a complete five-flavor profile of sour, sweet, fragrant, spicy, and salty, offering rich layers of taste.

Sweet and sour chicken thigh, made with tender chicken thigh meat. The meat is more tender and juicy than tenderloin, coated in a sweet and sour sauce, appetizing and delicious.

Fresh shelled edamame is stir-fried with shredded chicken. Light and refreshing flavor, allowing you to taste the original sweetness of the ingredients, a healthy choice.

Congee made from stewed mung beans and millet. Thick and smooth texture, with the natural aroma of grains. It clears heat and reduces internal fire, suitable to accompany heavy-flavored dishes.

Simple and refreshing soup, made with vegetables and tofu. The broth is light, degreasing, and warming.

A rich Chinese-style corn soup, usually with egg drop. Smooth texture, with the sweetness of corn, it is very popular.

A classic Chinese soup with abundant ingredients, including tofu, wood ear mushrooms, shredded pork, shredded bamboo shoots, etc. It has a sour and spicy appetizing flavor with moderate thickening.

Soup made with handmade small meatballs, usually served with vermicelli or vegetables. The broth is delicious, and the meatballs are tender and elastic.

A simplified version of the sauerkraut and pork belly soup, with a sour and fragrant broth and tender meat slices. Suitable for guests who want soup but not a whole hot pot.

A casserole dish stewed with scallops and various mushrooms. The broth is extremely fresh and sweet, full of the essence of seafood and mushrooms, a premium soup.

The restaurant's signature hot pot, with pickled sauerkraut as the base, simmered with thinly sliced pork belly. The broth is naturally sour and sweet, becoming more fragrant as it cooks, cutting through richness and whetting the appetite. The white meat is fatty but not greasy.

A hot pot with abundant ingredients, including meat, seafood, meatballs, and various vegetables. The broth is delicious, allowing you to enjoy multiple ingredients at once, suitable for sharing among groups.

High-quality lamb slices are simmered in clear broth. You can taste the fresh and tender original flavor of the lamb, usually served with a special dipping sauce. It's warming and nourishing.

Extra sliced meat for hot pot. Selected beef cuts suitable for simmering, with bright red meat and moderate marbling.

Extra sliced meat for hot pot. Thinly sliced pork belly with skin, with a chewy texture, it's the perfect companion for sauerkraut and pork belly hot pot.

Extra sliced meat for hot pot. Tender lamb slices, excellent texture after simmering.

Extra seafood for hot pot. Freshly sliced squid, with a chewy and crisp texture after simmering.

Extra ingredient for hot pot. Add pickled cabbage to enhance the sour and fragrant flavor of the broth.

Extra vegetables for hot pot. Crispy mushrooms that absorb the soup wonderfully.

Extra ingredient for hot pot. Frozen tofu, with a sponge-like interior that absorbs plenty of hot pot broth, resulting in a juicy texture.

Extra staple for hot pot. The vermicelli becomes crystal clear after cooking, with a slippery texture and strong ability to absorb soup.

Extra vegetables for hot pot. Features seasonal fresh vegetables to balance nutrition and make the broth sweeter.

Sweet soup. Red beans and barley are stewed until soft, sweet but not cloying. It helps reduce swelling and beautifies the skin.

Bananas are coated in syrup and stir-fried. When eaten hot, fine threads can be pulled. The outer sugar coating is crispy, and the banana inside is soft and sweet. It needs to be dipped in ice water to set.

Traditional Chinese dessert. The pancake is pan-fried until golden and crispy, filled with a smooth red date paste and crushed walnuts. Crispy on the outside, soft on the inside, sweet and rich.

Bottled mineral water.

Carbonated beverage.

A well-known Taiwanese carbonated drink with apple flavor. Fine bubbles and a distinct apple aroma.

Traditional Chinese drink, sweet and sour, refreshing, and thirst-quenching. It is very suitable to accompany spicy or greasy dishes.

A drink made from hawthorn, with a thick, sweet, and sour taste. It aids digestion and is effective in reducing food stagnation.

A local Taiwanese lager beer with a clean, smooth taste and a light malt aroma and bitterness. A popular choice for gatherings.

Traditional yellow wine, amber in color, with a rich and mellow aroma. Soft in taste, its flavor is enhanced when served warm.

House selected wine.

A white spirit produced in Kinmen, Taiwan, brewed from sorghum. High alcohol content, strong aroma, with a pure and mellow taste and a long aftertaste.