Hai Ji Jiu Ru Shang Hao

Rice stir-fried over high heat with pickled mustard greens and shredded pork. The texture is distinct grains, with the unique salty aroma of pickled mustard greens and the freshness of shredded pork.

Classic Chinese fried rice, featuring eggs and rice. Golden in color, garnished with scallions, fluffy and fragrant.

Egg fried rice with diced ham. The saltiness of the ham adds layers, a home-style staple.

Rice stir-fried with shredded pork and eggs. The shredded pork is tender, the rice is chewy and fragrant, and it is nutritionally balanced.

Stir-fried with fresh shrimp and eggs. The shrimp are springy and sweet, perfectly combined with the fragrant egg and rice.

Fried rice with shredded green peppers and shredded beef. The beef is tender, the green peppers are crisp, and the flavor is rich.

Jiangsu and Zhejiang style vegetable rice, mixed with chopped bok choy, served with a piece of crispy fried pork chop. The vegetable rice is fragrant, and the pork chop is crispy outside and tender inside.

Stir-fried rice with bok choy served with a whole chicken leg. The chicken leg is tender and juicy, complementing the light vegetable rice.

Ningbo rice cakes stir-fried with shredded pork and napa cabbage. The rice cakes are soft and chewy, absorbing the meat juice and vegetable sweetness.

Stir-fried rice cakes with pickled mustard greens and shredded pork. The salty and sour taste of the pickled mustard greens makes the soft and chewy rice cakes more appetizing.

Rice cakes stir-fried with fresh shrimp and napa cabbage. The sweetness of the seafood permeates the rice cakes, resulting in a rich texture.

Noodle soup with a clear broth, served with napa cabbage and shredded pork. The rice cakes are soft and smooth, and the soup is fresh and delicious, warm and filling.

Classic Chinese-style fried pork chop, marinated and then coated in a thin batter and deep-fried. The skin is golden and crispy, the meat is firm and juicy.

Deep-fried spring rolls with a thin wrapper filled with vegetables and shredded pork. The wrapper is crispy and crumbly, the filling is savory and hot, usually eaten with vinegar.

The restaurant's signature fried rice, with rich ingredients including shrimp, ham, vegetables, and eggs. It combines the essence of various ingredients for a rich and layered texture.

Clear stewed beef soup with noodles, usually steamed in individual small bowls. The broth is clear and sweet, the beef is tender, retaining its original flavor.

Noodles served in a base of rich chicken broth, which is clear and golden. The chicken is tender and boneless, and the noodles absorb the essence of the broth.

Noodles served with large wontons filled with shrimp. The wonton wrappers are thin and the filling is plump, with a whole shrimp in every bite.

Noodles served with wontons filled with fresh pork. The broth is clear, and the wonton filling is savory, a classic noodle choice.

Wontons with a filling of mixed vegetables and pork. The vegetable aroma is rich, and the texture is refreshing and not greasy.

Noodles served with a piece of freshly fried pork chop (usually served separately to maintain crispiness). One bite of noodles with one bite of crispy pork chop is very satisfying.

Noodles topped with shredded pickled radish and shredded pork. The savory and crisp pickled radish makes the broth more appetizing.

Noodles topped with pickled mustard greens and shredded pork. The unique aroma of pickled mustard greens infuses the soup, giving it a unique and refreshing flavor.

Dry mixed noodles topped with special Zha Jiang sauce (usually made by stir-frying fermented bean paste, sweet bean paste, and minced pork). Savory and rich, mix well before eating.

Simple dry noodles tossed with lard, soy sauce, and other seasonings. Simple yet allows you to savor the chewy texture of the noodles and the aroma of the sauce.

Cold noodles drizzled with rich sesame sauce. Usually served with shredded cucumber, it is refreshing and fragrant, suitable for hot weather.

Shredded chicken breast added to sesame paste cold noodles. Increases protein and textural richness.

Spicy cold noodles drizzled with special red oil and sauce. Spicy and appetizing, stimulating the taste buds.

A dish featuring Shanghai-style thin vermicelli, served with fried tofu that has absorbed the broth. The broth is light and fresh, and the vermicelli is smooth.

Cooked wontons drizzled with spicy red oil and sauce. The wrappers are thin and smooth, with a savory, sour, and spicy flavor.

Dry mixed noodles originating from Sichuan, characterized by heavy oil and heavy spice. The noodles are dry and fragrant, with a rich red oil flavor, and a numbing, spicy, and savory taste.

A luxurious version of Chinese glutinous rice zongzi, with a rich filling of various ingredients (such as pork, egg yolk, chestnuts, shiitake mushrooms, etc.). Rich in flavor, the glutinous rice is soft, flavorful, and infused with taste.

Long Huzhou zongzi filled with marinated pork. The rice grains are infused with meat juice, with a dense, soft texture and rich meaty aroma.

Long sweet zongzi filled with fine red bean paste. The bean paste is sweet but not greasy, perfectly blended with the glutinous rice, usually mixed with lard for fragrance.

Fresh pork zongzi with added salted egg yolk. The sandy texture of the salted egg yolk blends with the oily aroma of the pork.

Sweet zongzi made with purple glutinous rice, filled with red bean paste. Purple rice has a unique aroma and chewiness, healthy and delicious.

A thick, sweet soup made from finely ground black sesame. Rich aroma, smooth texture, warm and nourishing.

Sweet tangyuan with glutinous rice skin and date paste filling. Date paste has a unique sweet and sour fruit aroma, with an elegant flavor.

Tangyuan filled with fragrant peanut filling. When bitten, the molten peanut filling slowly flows out, with a rich aroma.

Classic black sesame filling tangyuan. The skin is soft and chewy, the filling is sweet and rich, a traditional delicacy for the Lantern Festival.

Savory tangyuan filled with fresh pork, usually served with broth and vegetables. The skin is soft and chewy, the filling is juicy.

Tangyuan cooked in fermented rice (sweet rice wine). It has a light wine aroma and a sweet and sour taste, warming the body and aiding digestion.

Egg drop added to sweet rice balls in fermented rice. The egg drop is tender and smooth, adding a mellow texture and nutrition.

Plain sweet soup made with fermented rice and egg (usually poached egg or egg drop). A traditional nourishing dessert.

Plain sweet soup made with fermented rice, without tangyuan. The rice grains are soft and烂, the wine aroma is mellow, and it is sweet and sour to the taste.

Sweet rice balls in fermented rice with small, plain tangyuan (yuanzi) added. The yuanzi are chewy and easy to eat.

Sweet rice balls in fermented rice with tender egg drop. Rich in texture, warm and sweet.

A clear chicken soup, steamed and stewed separately. The soup is golden and clear, with a fresh and mellow taste, nourishing and healthy.

Clear beef soup, steamed and stewed separately. No heavy seasonings, showcasing the original sweetness and aroma of high-quality beef.

Soup made by stewing bitter melon with pork ribs. The broth is cooling and detoxifying, with the faint sweet aftertaste of bitter melon and the meaty aroma of pork ribs.

Soup stewed with crisp bamboo shoots and pork ribs. The broth is clear and sweet, full of the fresh aroma of bamboo shoots.

Pork rib soup with lotus seeds. The lotus seeds are soft, the broth is clear and refreshing, with calming and qi-boosting effects.

A simple home-style soup, with tender egg drops in broth, usually sprinkled with chopped scallions for flavor.

Soup made with shredded pickled radish and shredded pork. The taste is savory and fresh, appetizing and refreshing.

Clear soup with large wontons filled with shrimp. The soup is fresh and delicious, suitable for pairing with dry noodles.

A soup version of fresh pork wontons. Thin-skinned, large-filled wontons float in a clear broth, warm and comforting.

Clear soup with vegetable and pork wontons. The freshness of the vegetables infuses the soup, light and healthy.

Soup made with pickled mustard greens and shredded pork. Unique flavor with a slightly sour and salty taste.

Take-out raw shrimp wontons, can be cooked at home.

Take-out raw pork wontons, convenient for home cooking.

Take-out raw vegetable and pork wontons, retaining the crispness of the vegetables and the freshness of the pork.

Take-out Huzhou fresh pork zongzi, classic long shape, glutinous rice is flavorful.

Take-out Egg Yolk Pork Zongzi, filled with salted egg yolk and pork.

Take-out purple rice sweet zongzi with red bean paste filling.

Take-out sweet zongzi, filled with smooth date paste.

Take-out traditional red bean paste zongzi, sweet but not greasy.

Take-out Eight Treasure Zongzi, rich and luxurious ingredients.

Take-out raw tangyuan, choose your flavor. Suitable for cooking sweet soup at home.

Take-out fresh pork savory tangyuan.

Take-out purple rice skin peanut tangyuan.

Take-out red bean tangyuan with matcha skin, with a light tea aroma.