Gong Yuan An Bing Zhou

A type of long, pot-sticker-like pastry, pan-fried until golden and crispy on the outside, with a full and juicy filling inside. Crispy on the outside, soft on the inside, with a delicious filling.

A scallion pancake wrapped with braised beef slices, scallion segments, and sweet bean sauce. The pancake is crispy, the beef is flavorful, and it's complemented by the pungent scallions and the sweet and savory sauce.

A round pan-fried pancake filled with seasoned minced pork. Be careful, as hot, delicious soup often flows out when bitten into.

A round pan-fried pancake with a juicy beef filling. The outer skin is pan-fried to a crisp, and the filling is tender and juicy.

Dry-fried pancake with distinct layers, a chewy texture, and a wheaty aroma. Best enjoyed by savoring the original sweetness of the flour.

A pancake made with dough and chopped scallions, pan-fried until golden brown. Crispy and savory, with a rich scallion aroma.

A mild porridge made from millet and glutinous rice. It has a thick and smooth texture and a light flavor, suitable for pairing with richer noodle or vegetable dishes.

A variety of cold appetizers or braised small dishes available daily. Common options include kelp, dried tofu, and peanuts, suitable as appetizers.

Smoked chicken with a tempting tea-brown skin. The meat is tender and juicy, with a unique smoky aroma, usually served cold.

Shredded smoked chicken is paired with crisp cucumber shreds. The texture is refreshing, with the savory smokiness of the chicken complementing the fresh sweetness of the cucumber.

Thinly sliced boiled pork belly is drizzled with a rich garlic soy paste. It's fatty but not greasy, with a strong garlic aroma, making it a very popular cold dish.

Tender beef shank slices, braised until flavorful. The meat is firm and chewy, with the savory flavor of the braising liquid.

A dish with jelly noodles (liangpi) as the base, topped with shredded chicken and cucumber shreds, and drizzled with a sauce made from sesame paste and mustard. The texture is smooth and chewy, with a rich and pungent flavor.

Classic fried rice with shredded pork, eggs, and scallions stir-fried over high heat. The rice grains are distinct and full of 'wok hei'.

Beef shreds are stir-fried with eggs and rice. The aroma of beef is infused into the rice, making it savory and delicious.

Fried rice with fresh shrimp and scrambled eggs. Rich in texture and with the sweet flavor of seafood.

Hand-pulled noodles are topped with a savory and rich Zha Jiang sauce (usually made with sweet bean sauce and minced meat), served with cucumber shreds. Mix well before eating for a rich flavor.

Steamed white rice, perfect for pairing with stir-fried dishes.

A famous Chinese soup with a sour and spicy, appetizing flavor. It contains abundant ingredients such as tofu, wood ear mushrooms, bamboo shoots, and shredded meat, often sprinkled with pepper for aroma.

A light and refreshing soup made with fresh vegetables and tofu. The broth is clear, showcasing the original flavors of the ingredients.

A clear soup made with fresh clams and ginger shreds. The broth is extremely sweet and fresh, with a hint of warmth from the ginger.

A soup made with pickled mustard greens and pork stomach slices. The sourness of the pickled mustard greens makes the soup appetizing and cuts through richness, while the pork stomach is chewy and springy.

Beef slices are quickly stir-fried with a generous amount of scallions over high heat. Rich in scallion aroma and tender beef, it's a classic dish that goes well with rice.

Shredded beef is stir-fried with shredded green peppers. The crisp texture of the green peppers contrasts with the tender shredded beef.

A stir-fry combining shredded beef, dried tofu shreds, and red pepper shreds. Rich in texture, the dried tofu absorbs the savory juices from the meat.

Shredded pork is stir-fried with dried tofu shreds and red pepper shreds. A home-style dish with a balanced savory flavor.

Green peas and shredded pork are stir-fried. The dish is vibrantly green and has a fresh flavor.

A Beijing specialty, shredded pork is stir-fried with sweet bean sauce, offering a rich sweet and savory flavor. It's usually served with shredded scallions on the bottom.

Tender asparagus and shredded pork are stir-fried. The texture is crisp and refreshing, a light stir-fry dish.

Shredded pork and shredded green peppers are stir-fried over high heat. One of the most common home-style stir-fried dishes.

A classic Hakka dish made by stir-frying pork belly, dried tofu, squid, and celery. Rich and chewy in texture, it's savory, goes well with rice, and is suitable with drinks.

Deep-fried pork tenderloin cubes coated in a sweet and sour sauce. Crispy on the outside and tender on the inside, the sweet and sour taste is very appetizing.

Pork tenderloin is deep-fried until crispy, then stir-fried with salt and pepper, scallions, garlic, and chili. Savory, crispy, and aromatic, it's perfect with drinks.

Savory cured pork is stir-fried with crisp asparagus. The fat from the cured pork coats the asparagus, creating a unique flavor.

Sliced cured pork is stir-fried with garlic sprouts. The pungent flavor of the garlic sprouts pairs perfectly with the savory cured pork, creating a robust dish.

Cabbage is stir-fried with slices of cured pork. The cabbage absorbs the fat and savory flavor of the cured pork, remaining crisp and sweet.

Diced chicken is stir-fried with dried chilies and peanuts. The flavor is spicy with a numbing sensation, the chicken is tender, and the peanuts are crispy.

Diced chicken and diced green peppers are stir-fried. The flavor is light, preserving the original taste of the chicken.

Similar to a shrimp omelet, the egg is fluffy and tender, with crisp shrimp inside.

A classic Taiwanese home-style dish where savory and crispy preserved radish (cai po) is mixed into egg and pan-fried. The egg flavor is complemented by the texture and aroma of the preserved radish.

Egg omelet with chopped scallions. Simple and pure, full of egg and scallion aroma.

Fresh clams are quickly stir-fried with garlic and basil. The clams are full of fresh flavor, and the basil aroma is captivating.

Fresh squid rings are cooked in the Kung Pao style (with dried chilies and Sichuan peppercorns). It's spicy and flavorful, with chewy squid.

Crispy fried shrimp balls are tossed with mayonnaise and served with canned pineapple slices. Sweet and sour, it's a dish loved by both adults and children.

Shrimp and asparagus are stir-fried. The dish has a vibrant color and a fresh, delicate flavor.

Shrimp is battered and deep-fried, then coated in a sweet and sour sauce. Crispy and sweet.

Shrimp is stir-fried with dried chilies and peanuts. The shrimp is crisp, and the flavor is spicy.

Whole fresh fish is pan-fried and then braised with soy sauce, sugar, scallions, and ginger. The fish is flavorful, and the rich sauce is perfect for mixing with rice.

Boneless fish fillets are deep-fried until crispy and then coated in sweet and sour sauce. It's convenient to eat with its sweet and sour taste, without worrying about fish bones.

Fish slices are braised with scallions. The flavor is savory and fresh, preserving the tenderness of the fish.

Seasonal vegetables are stir-fried, preserving their crispness and original flavor. Vegetable choice may vary based on daily availability.

Asplenium is a type of wild vegetable with a crisp, tender, and smooth texture. It's usually stir-fried with dried anchovies and fermented black beans, offering a unique flavor.

Duck blood and large intestines are stewed in a small pot with pickled mustard greens and chili. The flavor is spicy, sour, and savory, very suitable for pairing with rice.

Classic Hakka dish, stir-fried with large intestines and plenty of ginger shreds and vinegar essence. Extremely sour and refreshing, the intestines are chewy and springy, and the ginger shreds have a spicy kick.