Hou Men Xiao Guan

Shredded beef stir-fried with dried tofu shreds over high heat, savory and slightly spicy, great with rice.

Shredded beef seasoned with fish-flavored sauce, with rich layers of sweet, sour, and slightly spicy flavors.

Shredded beef stir-fried with plenty of scallion segments over high heat, rich scallion aroma, tender meat.

Shredded beef stir-fried with fresh garlic sprouts, full of aroma, unique flavor.

Shredded beef stir-fried with tender yellow chives, smooth texture, and a fresh aroma.

Bitter melon slices stir-fried with shredded beef, with meat aroma amidst the bitter taste, mature flavor.

A combination of crisp bamboo shoot slices and tender shredded beef, rich texture, refreshing and not greasy.

Classic Cantonese stir-fry, crisp gai lan with tender shredded beef, balanced nutrition.

Shredded beef stir-fried with spicy pickled cabbage, appetizing and refreshing, unique flavor.

Preserved mustard greens stir-fried with shredded beef, moderately savory and fragrant, suitable with rice.

Shredded green pepper stir-fried with shredded beef, green pepper is crisp, beef is tender.

Fresh tomatoes and shredded beef stir-fried, sweet and sour, juicy, moist texture.

Water spinach stir-fried with shredded beef, seasoned with沙茶 (shacha sauce) or garlic, a classic Taiwanese stir-fry.

Stir-fried with plenty of cilantro and shredded beef, strong aroma, a top choice for enthusiasts.

Marinated sliced beef, firm texture, rich soy sauce flavor, often served as an appetizer.

Shredded pork stir-fried with dried tofu shreds over high heat, a homestyle delicacy with rich texture.

Classic Sichuan flavor, shredded pork with a sweet, sour, and slightly spicy fish-flavored sauce.

Tender yellow chives stir-fried with shredded pork, delicate texture, and fresh flavor.

A combination of bitter melon and shredded pork, with a lingering bitter taste, suitable for summer.

A combination of crisp bamboo shoot slices and tender shredded pork, rich texture, refreshing and appetizing.

Preserved mustard greens stir-fried with shredded pork, uniquely savory and fragrant, great with rice.

Classic Hakka dish, pork belly braised until tender, served with savory preserved mustard greens, melts in your mouth.

Pork belly slices are first boiled then stir-fried with garlic sprouts and bean paste, rich but not greasy, with a strong aroma.

Blanched pork belly slices drizzled with special minced garlic sauce, refreshing with a hint of spice.

Cantonese style, savory preserved meat stir-fried with crisp gai lan over high heat.

The oil aroma of preserved meat seeps into the crisp and sweet cabbage, a delicious homestyle dish.

Savory preserved meat stir-fried with fresh garlic sprouts, a common dish during traditional festivals.

The savory flavor of preserved meat combined with the crisp sweetness of bamboo shoots, rich in texture.

Cilantro and shredded pork combination, with a unique and rich aroma.

Large intestines and duck blood stewed in a spicy broth, kept warm and continuously heated, with a tender and flavorful texture.

Cleaned large intestines deep-fried until golden brown, crispy outside and tender inside, served with pepper salt.

A famous dish, pork belly slow-cooked over low heat for a long time, with a bright red color, rich but not greasy, melts in your mouth.

Famous Jiangnan dish, pork ribs braised until tender, with a rich, moderately sweet and savory sauce.

Deep-fried pork ribs coated in a sweet and sour orange sauce, with a pleasant fruity aroma and tender texture.

Whole pork hock braised until the skin is chewy and the meat is tender, rich in collagen, suitable for sharing at gatherings.

Whole yellow croaker braised with tofu, fish is tender, tofu absorbs the fish broth.

Yellow croaker braised with whole garlic cloves, rich garlic flavor, removing the fishy smell.

Yellow croaker braised with preserved mustard greens to enhance flavor, the broth is a blend of fresh and savory, unique flavor.

Fresh yellow croaker steamed to perfection, preserving the original flavor of the fish, with delicate meat.

Horsehead fish has tender meat and is usually pan-fried or steamed.

Dried mackerel pan-fried until golden brown and crispy, rich in oil, with an alluring aroma.

Sea cucumber with a chewy texture, braised in a red-braised sauce, rich in collagen.

Pig tendon and sea cucumber braised together, double chewy texture, nourishing and beautifying.

A light combination of tender tofu and crisp shrimp, with a soft texture.

Crisp gai lan stir-fried with shrimp, emerald green color, fresh and delicious flavor.

Edamame kernels stir-fried with shrimp, homestyle flavor, rich texture.

Shrimp stir-fried with large scallion segments over high heat, the scallion aroma enhances the shrimp's sweetness.

Shrimp stir-fried with colorful bell peppers, vibrant in color, with a crisp and sweet texture.

Shrimp coated in a sweet and sour tomato sauce, appetizing and popular with children.

Tender pea shoots stir-fried with shrimp, fresh and refreshing, healthy and delicious.

Crispy cashews and tender shrimp offer a dual texture experience, full of aroma.

Whole shrimp cooked with salt baking, locking in sweetness, simple flavor.

Fresh small squid stir-fried with scallion segments, crisp and chewy texture, suitable with drinks.

A mixed claypot dish with sea cucumber, squid, shrimp, and other seafood, abundant and substantial ingredients.

A light homestyle soup with tender egg drops floating in clear broth.

A clear soup made with vegetables and tofu, refreshing and degreasing.

Fresh clams cooked into a soup, with a fresh, sweet, and savory broth, with ginger aroma.

Soup made with four ingredients, rich and abundant.

Soup made with sweet corn kernels and egg drops, sweet flavor.

Preserved mustard greens, shredded pork, and bamboo shoots cooked together, with a savory and flavorful broth.

The sweetness of loofah perfectly combined with the freshness of clams, resulting in a clear and sweet broth.

A thick soup made with amaranth and small fish, smooth texture, rich in nutrients.

A thick soup made with diced tofu, tender and smooth in texture.

Pickled cabbage stewed with pork tripe slices, the broth is slightly sour and appetizing, the tripe slices are chewy.

Homestyle pan-fried egg with chopped scallions for added aroma, simple and delicious.

Classic Taiwanese dish, pan-fried egg with savory and crispy preserved radish, rich in texture.

Eggs and tomato chunks stir-fried, sweet and sour, juicy, very popular.

Thick omelet containing fresh shrimp, fluffy and tender texture.

Shrimp stir-fried with eggs, moister and smoother than a baked omelet.

Shredded pork stir-fried with eggs and rice over high heat, each grain distinct, full of aroma.

Egg fried rice with shredded beef, adding the savory flavor of beef.

Shrimp and egg fried rice, fresh and refreshing flavor.

Diced chicken deep-fried and then stir-fried with dried chili peppers, spicy and crispy, great with drinks.

Diced chicken with a sweet, sour, and slightly spicy fish-flavored sauce, tender texture, rich layers of flavor.

Famous Sichuan dish, diced chicken stir-fried with dried chili peppers and peanuts, spicy and vigorous.

Tender diced chicken with crispy cashews, distinct textural contrast, rich aroma.

Chilled chicken marinated in Shaoxing wine, crispy skin and tender meat, with a charming wine aroma.

A signature dish requiring advance order, braised with sesame oil, soy sauce, and rice wine, with a rich basil aroma.

Duck meat is marinated, steamed, and then deep-fried until the skin is crispy and the meat is tender, with a captivating aroma.

Stewed soup requiring advance order, made with a whole chicken slow-cooked, with a golden and rich broth, nourishing and healthy.

Signature tofu casserole, tofu is tender and flavorful, the rich sauce is perfect for mixing with rice.

Tender eggplant braised with large intestines, absorbing the rich sauce, flavorful.

A classic Cantonese casserole dish with the unique aroma of salted fish paired with diced chicken and tender tofu.

Vermicelli absorbs the fresh shrimp broth, delicious and flavorful, with a chewy texture.

Handmade large meatballs stewed with cabbage, sweet broth, tender and juicy meatballs.

Beef brisket stewed until tender and flavorful, with sweet and rich radish and broth.

A mixed claypot dish with various seafood, meat, and vegetables, with a fresh broth and abundant ingredients.

A claypot with the flavor base of pickled cabbage and pork soup, sour and appetizing.

Deep-fried fish head stewed with napa cabbage, tofu, and other ingredients, with a rich, milky white, and delicious broth, generous portion.

Seasonal vegetables stir-fried over high heat, retaining crispness and original flavor.

Bean sprouts with heads and tails removed (silver sprouts) stir-fried with shredded pork, carrot shreds, etc., with a crisp texture.

Eggplant braised until soft and flavorful, with a rich soy sauce flavor and a hint of spiciness.

Napa cabbage stewed with dried shrimp, cabbage is sweet and tender, dried shrimp enhances the flavor.

A classic combination of mushrooms and napa cabbage, with a delicate aroma and refreshing texture.

Fresh bitter melon stir-fried over high heat, retaining its crispness and original flavor.

Salted egg yolk evenly coats the bitter melon slices, a blend of savory and bitter-sweet, with a sandy texture.

Loofah stewed with dried shrimp, loofah is tender and sweet, with a clear and refreshing broth.

Loofah dish with small fish, adding a seafood umami.

Loofah cooked with clams, the clam juice seeps into the loofah, making it incredibly sweet.

Amaranth stir-fried with small fish, tender texture, rich in calcium.

Green beans deep-fried until dehydrated, then stir-fried with minced pork and preserved vegetables, rich aroma, dry and fragrant texture.

Tofu pan-fried then braised, with a slightly chewy exterior and tender interior, savory and flavorful.

Tofu and minced pork braised with spicy bean paste, numbing, spicy, savory, and very appetizing.

Preserved mustard greens stir-fried with bean curd sheets, Jiangnan flavor, refreshing.