Hui Huang Chuan Cai Xiao Guan

A combination of sliced braised beef and chilled jellyfish. The beef is fragrant and flavorful, the jellyfish is crisp and refreshing, suitable as an appetizer.

Spicy cold sliced beef. The beef is tender, mixed with special chili oil and spices, with a numbing and appetizing flavor.

Classic Chinese cold dish, shredded jellyfish tossed with seasoning. Crisp and chewy texture, with vinegar and garlic aroma, very refreshing.

Jelly noodles (La Pi) as a base, topped with tender shredded chicken and shredded cucumber, drizzled with rich sesame paste and mustard dressing. Slippery and rich texture, unique flavor.

Refreshing jelly noodles topped with shredded cucumber. Dressed with vinegar, minced garlic, and sesame paste, it is cool and refreshing.

Cubed preserved egg served with a special green chili sauce. The freshness and mild spiciness of the green chili balance the unique flavor of the preserved egg, with a tender and layered texture.

Shredded pork stomach tossed with chili oil and spices. The pork stomach has a crisp and chewy texture, and the chili oil is spicy and satisfying, a cold dish suitable for pairing with wine.

Shredded beef tripe seasoned with Sichuan peppercorns and chili peppers. Chewy and springy texture, numbing, spicy, fresh, and fragrant, with a rich flavor.

Tender chicken slices drizzled with special spicy and numbing sauce. Rich Sichuan peppercorn aroma upon entry, with a slight numbing sensation on the tongue, smooth and juicy chicken.

Sichuan cold dish, chicken pieces tossed in a "strange flavor" sauce that combines salty, sweet, numbing, spicy, sour, fresh, and fragrant. Complex and unique flavor with distinct layers.

Hand-shredded chicken drizzled with rich sesame paste and chili oil. The chicken is delicate and not dry, the sauce is rich and slightly spicy, with a complex texture.

Cold chicken marinated in Shaoxing wine. Crispy skin and tender meat, with a rich wine aroma, refreshing and not greasy.

Gai Lan stir-fried with Chinese cured meat over high heat. The cured meat is rich and savory, the Gai Lan is crisp and refreshing, and the flavors are well-balanced.

Classic Sichuan dish, pork belly with skin is first boiled then stir-fried with fermented black beans, fermented bean paste, and garlic sprouts. Savory, fresh, and slightly spicy flavor, rich without being greasy, very good with rice.

Thinly sliced pork belly blanched and served with a rich soy sauce with minced garlic. Tender meat, strong garlic aroma, a classic home-style cold dish.

Pork slices stir-fried over high heat, coated with rich sweet bean sauce or special sauce. Rich sauce aroma, tender and smooth texture, balanced salty and sweet.

Pork belly slices stir-fried directly without boiling, with fermented black beans and chili peppers. The meat slices are焦香酥嫩 (crispy and tender with a roasted aroma), with a savory, fresh, and spicy flavor, chewier than twice-cooked pork.

Northern famous dish, shredded pork stir-fried with sweet bean sauce. Bright red color, rich and sweet sauce flavor, usually served with shredded scallions.

Although named "fish-fragrant" it contains no fish. Shredded pork stir-fried with pickled peppers, ginger, garlic, sugar, and vinegar to create the "fish-fragrant" flavor profile. Combines sour, sweet, salty, and spicy flavors with a rich and tender texture.

Tender yellow chives stir-fried with shredded pork. The yellow chives have a unique aroma and delicate texture, pairing perfectly with the tender shredded pork.

Home-style classic, dried tofu shreds stir-fried with shredded pork. The dried tofu is very fragrant, with a soft yet chewy texture, savory and good with rice.

Traditional Hakka dish from Taiwan, main ingredients are pork belly, dried squid, and dried tofu, stir-fried with celery. Savory, fresh, spicy, with a rich and chewy texture.

Pork loin slices coated in batter and deep-fried, then tossed with salt and pepper powder and spices. Crispy on the outside, tender on the inside, savory and delicious, suitable for pairing with wine or rice.

Deep-fried pork loin slices coated in a sweet and sour sauce. Appetizing orange-red color, crispy and sweet exterior, tender meat.

Classic Sichuan hot pot, includes large intestine and duck blood, simmered over low heat to keep warm. The broth is spicy and fragrant, the large intestine is tender and flavorful, and the duck blood is smooth.

Traditional skillful dish, pork large intestine is repeatedly cooked to absorb flavor. Reddish color, tender texture, flavor combines sour, sweet, fragrant, spicy, and salty.

Cleaned pork large intestine, first braised then deep-fried. Golden and crispy on the outside, soft and chewy on the inside, delicious with salt and pepper dip.

Pork tail, rich in collagen, braised in soy sauce. Chewy and soft texture, rich soy sauce flavor, unique taste.

Crispy fried large intestine stir-fried with green beans. The crispiness of the large intestine combined with the sweetness of the green beans creates a rich and non-greasy texture.

Whole pork hock meticulously braised until tender. Chewy skin and tender meat, rich in collagen, with a thick, savory, and moderately sweet sauce, a grand dish for banquets.

Tender chicken leg drizzled with hot scallion oil. Rich scallion aroma, smooth and juicy chicken, light and fresh flavor.

Internationally renowned Sichuan dish, diced chicken stir-fried with dried chili peppers, Sichuan peppercorns, and peanuts. Tender and fresh, with a "hazy chili" and lychee flavor (sweet and sour with a hint of spice), very aromatic.

Diced chicken stir-fried over high heat with sweet bean sauce, served with diced cucumber and other ingredients. Rich sauce aroma, balanced salty and sweet, tender chicken.

Diced chicken dish stir-fried with home-style sauce. Savory and fresh flavor, usually served with seasonal vegetables, a comforting dish to accompany rice.

Diced chicken coated in batter and fried, then tossed with sweet and sour sauce. Red and bright color, crispy outside and tender inside, sweet and sour, appetizing, suitable for all ages.

Heavy-flavored Sichuan dish, diced chicken deep-fried and stir-fried with a large amount of dried chili peppers and Sichuan peppercorns. Crispy outside, tender inside, dry and fragrant spicy, very suitable for pairing with wine.

Classic Sichuan dish, vermicelli stir-fried with minced meat. The minced meat clings to the vermicelli like ants climbing a tree. Savory and slightly spicy flavor, the vermicelli absorbs the sauce, with a soft and smooth texture.

Green beans dehydrated by deep-frying, then stir-fried with minced meat and preserved vegetables. Dry, fragrant, crispy, and soft texture, savory and slightly spicy, a very popular dish to accompany rice.

Tender eggplant infused with the "fish-fragrant" flavor profile of chili peppers, ginger, garlic, and scallions. Creamy texture, sweet and sour with a hint of spice, very appetizing.

Eggplant braised with "Sha Zi" (minced meat sauce). The minced meat sauce is savory and rich, the eggplant absorbs the meat juices, with a soft and flavorful texture.

Eggplant braised in rich soy sauce or sweet bean sauce. Savory and sweet flavor, soft and chewy eggplant texture, a classic home-style dish.

Pan-fried tofu slices braised with pork slices and seasonal vegetables. The tofu absorbs the slightly spicy sauce, with a slightly chewy exterior and tender interior.

World-renowned Sichuan dish, tender tofu braised with minced meat and fermented bean paste. Characterized by its numbing, spicy, hot, tender, fresh, and fragrant qualities, extremely good with rice.

Fresh shiitake mushrooms stir-fried or braised with napa cabbage. Light and fresh flavor, sweet cabbage, tender mushrooms.

Napa cabbage stir-fried with sweet and sour sauce. Retains the crisp and tender texture of the cabbage, appetizingly sweet and sour, a refreshing vegetable dish.

"Kai Yang" refers to dried shrimp. Napa cabbage simmered with dried shrimp. The cabbage is soft and sweet, with a rich dried shrimp flavor.

Tender amaranth cooked with baby fish and thickened sauce. Smooth texture, light and fresh flavor, rich in nutrients.

Fresh pea shoots stir-fried over high heat. Retains the fresh green and crisp tenderness of the pea shoots, with a unique light fragrance, refreshing texture.

Fresh seasonal bamboo shoots cooked with preserved vegetables. The savory preserved vegetables enhance the sweetness of the bamboo shoots, with a crisp and tender texture and unique flavor.

Daily fresh vegetables provided according to the season, stir-fried over high heat to retain crispness and nutrients. You can choose your preferred vegetable.