Hua Niang Xiao Guan (Chuang Shi Dian)

This dish is stir-fried with chopped chives, minced pork, fermented black beans, and chili peppers over high heat. It has a crisp texture and a savory, spicy flavor that is very appetizing and goes well with rice.

Sour beans are stir-fried with minced pork. The sourness of the beans combines with the aroma of the minced pork, resulting in a crisp and tender texture, making it an appetizing home-style dish.

Vermicelli noodles absorb the rich sauce made from minced pork stir-fried with spicy chili bean paste. The appearance resembles ants climbing a tree with the minced pork clinging to the noodles. The texture is soft and chewy, with a rich and spicy flavor.

Slices of savory cured pork stir-fried with fresh garlic sprouts over high heat. The savory oil from the cured pork perfectly blends with the pungent aroma of the garlic sprouts, making it a classic dish to pair with drinks.

Crisp Chinese cabbage stir-fried with cured pork. The savory flavor of the cured pork permeates the cabbage leaves, making it sweet and refreshing with a smoky meat aroma.

Stir-fried cauliflower with slices of cured pork. The vegetables absorb the oil and savory flavor of the cured pork, creating a unique taste.

A classic Hakka dish combining strips of pork belly, dried squid, dried tofu, and celery. Rich in texture, the squid is chewy, and the dish is savory and goes well with rice.

Small dried fish (anchovies) are stir-fried with garlic sprouts. The small dried fish are crispy, and the garlic sprouts are sweet, making it a stir-fry with rich texture.

Deep-fried small dried fish seasoned with salt and pepper. Crispy texture, savory and slightly spicy, perfect with drinks or as an appetizer.

Sweet Chinese squash is cooked with small dried fish (whitebait). The broth is light and fresh, and the squash is tender.

Tender amaranth is thickened and cooked with small dried fish. The texture is delicate and smooth, with a light and fresh flavor.

Eggplant is cooked until soft and flavorful, paired with a "fish-fragrant" sauce made from pickled peppers, ginger, and garlic. The texture is soft and sticky, with a sweet, sour, and slightly spicy flavor that is very good with rice.

Silken tofu is simmered with various seafood (such as shrimp, squid, etc.). The sauce is fresh and rich, suitable for mixing with rice.

Fermented stinky tofu stewed in a special spicy broth. The tofu absorbs the fragrant and spicy broth, resulting in a strong and unique flavor.

Diced stinky tofu is deep-fried until crispy, then stir-fried in Kung Pao style with dried chilies and peanuts. Crispy outside and tender inside, with the aroma of Sichuan peppercorns and chilies.

A variation of Mapo Tofu, using stinky tofu instead of regular tofu. The flavor is numbing, spicy, and fragrant, with the unique taste of stinky tofu adding layers to the dish.

Fried tofu is braised in a soy sauce-based sauce, often with mushrooms or vegetables. The tofu has a slightly chewy crust and a tender, flavorful interior.

Tender tofu is braised with spicy chili bean paste, minced meat, and Sichuan peppercorns. It has a smooth texture and a numbing, spicy, and fragrant flavor, a classic Sichuan dish.

Egg tofu is deep-fried until the skin is golden and wrinkled, while the inside remains smooth and tender like pudding. Usually served with a light sauce.

Preserved eggs are deep-fried until firm, then stir-fried with Kung Pao sauce and dried chilies. The preserved eggs have a chewy texture, the pungent smell is removed, and it's spicy and appetizing.

Amaranth is cooked with salted egg (golden) and preserved egg (silver). The broth is rich and sweet, with a complex and smooth texture.

Sliced green bitter gourd stir-fried with salted egg yolk. The sandy texture of the salted egg coats the bitter gourd, creating a savory and sweet aftertaste that effectively neutralizes the bitterness.

Thick and fluffy Taiwanese baked omelet with fresh and crisp shrimp. Rich egg flavor and tender texture.

Baked omelet with small dried fish (whitebait). Full of oceanic freshness and egg aroma.

Baked omelet with plenty of Thai basil (Taiwanese basil). The unique aroma of basil combines with the egg flavor for a classic taste.

Fluffy baked omelet drizzled with a sweet, sour, and slightly spicy fish-fragrant minced pork sauce. The sauce soaks into the omelet, creating a rich flavor that goes well with rice.

Restaurant's signature dish. Pork ribs with a good balance of fat and lean meat are roasted until slightly charred and crispy on the outside, with tender and juicy meat inside. The flavor is rich and not greasy.

A famous Sichuan dish. Sliced pork is blanched in a chili oil broth filled with chili peppers and Sichuan peppercorns. The meat slices are tender, and the flavor is numbing, spicy, and fragrant, greatly stimulating the appetite.

Pork slices are stir-fried with sliced bitter gourd. The bitter gourd is crisp and cooling, while the pork slices are tender, making the dish refreshing and not greasy.

Blanched pork belly slices drizzled with a special garlic soy paste. The meat is springy, the garlic flavor is rich, and the fatty parts are not greasy.

Boiled pork belly slices are stir-fried again with dried tofu, green peppers, and chili bean paste. The flavor is savory and slightly spicy, a top choice for pairing with rice.

Pork ribs are coated and deep-fried, then tossed in a rich sweet and sour sauce. Bright red color, crispy outside and tender inside, with a balanced sweet and sour taste.

Shredded pork tenderloin is deep-fried until golden and crispy, then seasoned with salt and pepper. Dry and crispy texture, savory and delicious.

Similar to sweet and sour pork ribs, but uses boneless pork tenderloin strips. Easy to eat, appetizingly sweet and sour, and very popular.

Shredded pork stir-fried with wood ear mushrooms and bamboo shoots, seasoned with a sweet, sour, and slightly spicy fish-fragrant sauce. Rich in texture and flavor, the sauce is thick and goes well with rice.

Shredded pork stir-fried with sweet bean sauce until rich and fragrant. The flavor is moderately sweet and savory. Usually served with shredded raw scallions at the bottom.

Tender bamboo shoots are quickly stir-fried with shredded pork. The bamboo shoots are crisp and tender with fine fibers, possessing a light fragrance.

A home-style stir-fry with shredded dried tofu, shredded pork, and red chili peppers. It has a solid texture and is slightly spicy and savory.

Restaurant's signature creative dish. Squid is deep-fried until golden, served with a special curry and salted egg yolk flavored sauce. Crispy outside and springy inside, savory and slightly spicy, with a unique flavor.

Fresh squid is stir-fried with celery over high heat. The celery is crisp, the squid is fresh and springy, and the flavor is refreshing.

Squid cooked with a rich garlic sauce. The garlic flavor enhances the sweetness of the seafood.

Boneless fish fillets are coated and deep-fried, then sprinkled with salt and pepper. Crispy on the outside, tender on the inside, simple yet delicious.

Fried fish fillets drizzled with a sweet and sour sauce. The fish is tender, and the sauce is appetizing, suitable for both adults and children.

Tender codfish is steamed and topped with a generous amount of crispy fried soybeans. The tender fish and crispy soybeans create a wonderful contrast.

Fresh fish is pan-fried until set, then braised with soy sauce, scallions, and ginger. The fish is flavorful, and the sauce is savory.

Fresh fish is braised with spicy chili bean paste. The fish absorbs the savory and slightly spicy flavor of the bean paste, creating a rich taste.

Steamed to preserve the fish's natural sweetness, usually served with shredded scallions and hot oil. The meat is delicate and the flavor is light.

Fresh fish is lightly salted and pan-fried over low heat until golden brown and crispy on both sides. Crispy on the outside and tender on the inside, allowing you to savor the aroma of the fish.

A whole fish is deep-fried until crispy, then drizzled with a sweet and sour sauce. Impressive presentation and rich texture.