Jiāyuán Jiāngzhè Xiǎoguǎn

Fresh shrimp cooked in a sweet and spicy dry-braised sauce. Chewy texture, rich sauce that pairs well with rice.

Fresh shrimp stir-fried with tender soybean sprouts. Crisp and refreshing soybean sprouts, sweet shrimp, a light and delicious seasonal dish.

Shrimp stir-fried with crispy cashew nuts. Rich texture, full of aroma.

Large prawn balls coated with rich salted egg yolk and deep-fried. Salty and crispy exterior, tender and fresh prawn meat inside.

Shrimp cooked with diced fruits (like pineapple). Sweet and sour appetizing flavor, similar to pineapple shrimp balls.

Classic home-style dish, tender scrambled eggs mixed with fresh shrimp. Tender texture, suitable for all ages.

Fresh shrimp and vermicelli braised in a clay pot. Vermicelli absorbs the seafood broth, rich and delicious flavor.

Whole prawns deep-fried and tossed with salt and pepper and spices. Crispy and savory shell, sweet and fresh prawn meat.

Boneless eel slices stir-fried over high heat. Smooth texture, delicious flavor, showcasing the original taste of the ingredients.

Famous Jiangsu and Zhejiang dish, eel slices stir-fried with yellow chives, finished with hot oil. Aromatic, tender, and smooth texture.

Frog legs deep-fried and served with salt and pepper. Delicate meat similar to chicken, crispy and slightly spicy exterior.

Fresh squid cooked in the 'three cup' style (sesame oil, soy sauce, rice wine) with basil. Rich aroma, chewy texture.

Young ginger slices stir-fried with squid. The slight spiciness of ginger combines with the freshness of seafood for a refreshing flavor.

Braised sea cucumber dish, usually with meat filling or rich sauce. Soft, chewy, and gelatinous sea cucumber.

Sea cucumber braised in a soy sauce-based sauce over low heat. Tender and chewy texture, deeply flavored with soy sauce.

Fish slices lightly fried and then coated with sweet and sour sauce. Tender fish, appetizing sweet and sour flavor.

Fresh cod steamed, preserving its sweetness and delicate texture. Garnished with shredded ginger and scallions for flavor.

Cod steamed with preserved bean curd (a type of pickled fruit). The sweet and salty flavor of preserved bean curd enhances the freshness of the fish.

Steamed cod topped with crispy fried bean crumbs. Crispy exterior, tender interior, rich bean crumb aroma.

Fresh oysters lightly battered and deep-fried. Golden and crispy crust, bursting with oceanic sweetness when bitten. Often eaten with salt and pepper.

Fresh oysters cooked on a hot stone plate, usually served with black pepper or fermented black bean sauce. Preserves the tenderness and heat of the oysters.

Squid coated with a special honey-vinegar sauce. Moderately sweet and sour, chewy texture, unique flavor.

Fish chin, with tender meat and rich fat. Usually grilled or fried, crispy outside and tender inside.

Whole fish braised in spicy doubanjiang. Fish absorbs the rich, slightly spicy sauce, very good with rice. Can choose to add tofu for stewing.

Fresh large fish head cooked in a dry-braised style. Rich in collagen, strong flavor, suitable for sharing.

Whole sea bass steamed, with delicate and elastic meat. Lightly seasoned to highlight the fish's natural freshness.

Extremely tender and delicious yellow croaker. Price is by weight, can be braised, pan-fried, or steamed according to preference.

Pork ribs slow-cooked (simmered until sauce thickens), with a thick sauce coating the ribs. Tender and flavorful meat, rich sauce aroma.

Famous Jiangnan dish, pork ribs braised until tender and falling off the bone. Moderately sweet and savory, bright red color.

Deep-fried pork ribs coated with a sweet and sour orange sauce. Rich fruity aroma, cuts through grease, tender and crispy texture.

Famous Hangzhou dish, pork belly slow-cooked. Meat melts in your mouth, rich without being greasy. Served with lotus leaf buns (steamed flatbread) to wrap the meat.

Large intestines and eggplant braised in a clay pot with basil. Soft and absorbent eggplant, chewy large intestines, rich aroma.

Handmade large meatballs (Lion's Head) braised with napa cabbage. Soft and juicy meatballs, sweet and delicious broth.

Cleaned large intestines stir-fried with sesame oil, soy sauce, rice wine, and basil. Slightly charred exterior, chewy and springy texture.

Deep-fried large intestines dry-fried with green beans. Crispy and savory texture, an excellent dish to pair with drinks.

Large intestines and duck blood braised in a spicy sauce, kept warm with a spirit lamp upon serving. Spicy and rice-pairing flavor, tender duck blood.

Classic Hakka dish, dried tofu, shredded pork, squid, and celery stir-fried together. Rich and chewy texture, savory and flavorful.

Blanched pork belly slices drizzled with special garlic soy sauce. Refreshing and not greasy meat, rich garlic flavor.

Shredded pork stir-fried with fresh and tender yellow chives. Unique aroma of yellow chives, tender shredded pork, home-style and refreshing flavor.

Crispy shredded arrow bamboo shoots stir-fried with shredded pork. Crisp and sweet texture, a healthy meat dish.

Dried tofu shreds and shredded pork stir-fried over high heat, usually seasoned with a little soy sauce. Combination of bean and meat aroma, simple yet delicious.

Famous Hakka dish, pork belly slices steamed with preserved mustard greens. The salty and sour flavor of preserved mustard greens cuts through the richness of the pork, tender and flavorful meat.

Beef brisket and tendon braised with carrots and daikon radish. Tender tendon, savory brisket, sweet and rich broth.

Beef slices cooked on a hot stone plate, preserving the tenderness and heat of the meat. Usually served with black pepper sauce.

Gai Lan (Chinese Broccoli) and beef slices stir-fried over high heat. Crisp and slightly bitter Gai Lan, tender beef, a classic Cantonese stir-fry.

Beef slices stir-fried with fresh pineapple. Fruit enzymes tenderize the beef, with a fresh sweet and sour flavor.

Beef slices stir-fried with dried chili, Sichuan peppercorns, and peanuts. Spicy and satisfying, tender beef slices.

Crisp cabbage stir-fried with beef slices. The sweetness of the vegetables blends with the umami of the beef, a delicious home-style dish.

Tender asparagus stir-fried with beef slices. Crisp and refreshing texture, balanced nutrition.

Shredded beef stir-fried with yellow chives. The unique aroma of yellow chives and tender shredded beef are an excellent combination.

Crisp water shield stir-fried with shredded beef. Crisp water shield, tender beef, refreshing flavor.

Classic home-style stir-fry, savory and flavorful dried tofu shreds and shredded beef, served with rice. Rich texture.

Sweet arrow bamboo shoots cooked with shredded beef. The sweetness of the arrow bamboo shoots balances the beef flavor, delicious.

Shredded green peppers stir-fried with shredded beef. Crisp and slightly spicy green peppers, tender beef, a classic Chinese home-style dish.

Chicken braised with sweet chestnuts. Soft and sweet chestnuts, flavorful and tender chicken.

Cold dish of chicken leg marinated in Shaoxing wine. Crispy skin, tender meat, rich wine aroma, refreshing and appetizing.

Taro and chicken stewed together. Taro dissolves into the sauce, making it thick and smooth, with a unique flavor.

Chicken balls and eggplant braised in a clay pot. Soft and absorbent eggplant, tender and juicy chicken balls.

Diced chicken breast stir-fried with crispy cashew nuts. Rich texture contrast, full of aroma.

Diced chicken stir-fried with sweet bean sauce over high heat. Deep red color, rich sauce flavor, sweet and savory taste.

Classic Sichuan dish, diced chicken, dried chili, and peanuts stir-fried. Spicy and numbing, tender chicken.

Silken boxed tofu simmered in a sauce mimicking crab roe. Golden color, smooth and delicious texture.

Firm traditional board tofu pan-seared on a hot stone plate. Crispy outside, tender inside, rich bean flavor.

Board tofu pan-fried and then braised in soy sauce. Tofu absorbs the savory soy sauce, a rice-pairing home-style dish.

Board tofu topped with minced meat (Shaoji) sauce. Savory minced meat, tender tofu.

Tofu simmered with fresh tomatoes. Sweet and sour tomato sauce seeps into the tofu, with an appetizing and refreshing flavor.

Small fish (silver fish) stir-fried with eggs. Tender texture, full of oceanic flavor, suitable for elderly and children.

A home-style egg dish combining scrambled eggs with other ingredients (like shredded pork, vegetables, etc.). Nutritious and varied in texture.

Tender arrow bamboo shoots stir-fried with salted egg yolk. The salty and crispy exterior provides a wonderful contrast to the sweet and crisp arrow bamboo shoots.

Tender amaranth thickened and cooked with silver fish. Smooth texture, delicious broth, rich in nutrients.

Yam, ginkgo nuts (bai guo), and asparagus stir-fried together. Colorful, crisp and refreshing texture, healthy.

Assorted mushrooms cooked in the 'three cup' style (sesame oil, soy sauce, rice wine). Juicy and delicious mushrooms, rich basil aroma.

Stir-fried seasonal soybean sprouts. Tender leaves and crisp stems, with a unique fresh aroma.

Green beans deep-fried and then dry-fried with minced meat and preserved vegetables. Dry, fragrant, and crispy texture, savory and flavorful.

Loofah and clams braised together. Tender and sweet loofah, absorbing the delicious clam broth.

Shredded arrow bamboo shoots stir-fried with dried tofu shreds. Double texture, light and refreshing.

Green or white bitter melon stir-fried with salted egg. The aroma of salted egg balances the bitterness of the melon, with a unique flavor.

Stir-fried pickled snow vegetables with green bamboo shoots. Crisp bamboo shoots, savory and fresh snow vegetables, a refreshing vegetable dish.

A combination of pickled snow vegetables and arrow bamboo shoots. The unique aroma of snow vegetables enhances the sweetness of the arrow bamboo shoots.

Famous Jiangsu and Zhejiang dish, pickled vegetables stir-fried or braised with thin hundred-leaf tofu skin. Tender texture, delicate flavor.

Crispy water shield stir-fried with shredded mushrooms. Mushrooms add umami to the vegetables, with a crisp and non-greasy texture.

Stir-fried seasonal fresh vegetables. Preserves the original flavor and nutrients of the vegetables.

Famous Hangzhou dish, a thick soup made with fish, mushrooms, bamboo shoots, etc. Tender, sour, and spicy flavor, smooth and delicious.

A thick soup made with assorted seafood and tender tofu. Fresh and delicious soup, generous ingredients.

A rich soup made with pumpkin puree and seafood. Golden color, sweet and rich flavor.

A soup made with minced chicken and corn kernels, usually thickened with egg. Sweet flavor, loved by adults and children.

West Lake Beef Soup flavor, with minced beef and plenty of cilantro cooked into a soup. Fragrant cilantro, cuts through richness and enhances flavor.

A clear soup made by stewing pickled mustard greens and pork belly slices. Sour and appetizing soup, chewy pork belly.

Pickled mustard greens and pork slices simmered into a soup. Moderately sour, refreshing and appetite-whetting soup.

Winter melon and fresh clams simmered into a soup with ginger slices to remove fishiness. Extremely sweet and refreshing soup, suitable for summer.

A home-style clear soup made with lily flowers and shredded pork. Crisp and tender lily flowers, sweet and clear soup.

Pickled mustard greens and shredded pork simmered into a soup. The unique savory and fresh flavor of pickled mustard greens infuses the soup, simple and rustic flavor.

Napa cabbage heart and dried tofu shreds cold tossed. Crisp, sweet, and sour texture, an appetizing cold dish.

Jellyfish slices cold tossed, crisp and chewy texture, usually served with vinegar and garlic flavor.

Beef tripe slices cold tossed, chewy and flavorful. Usually seasoned slightly spicy and savory, suitable with drinks.

Cold dish of chicken marinated in Shaoxing wine. Chewy skin, tender meat, rich wine aroma.

Summer-limited green bamboo shoots, boiled, chilled, and cut into pieces. Sweet and juicy texture like a pear, usually served with mayonnaise.

Classic famous soup, simmered for a long time with Jinhua ham (Huodong), dried bamboo shoots, and whole chicken. The soup is rich and milky white, incredibly delicious.

Deep-fried large fish head and rich ingredients simmered in a clay pot. Rich and fragrant soup, tender fish meat, a top choice for gatherings.

A clear soup clay pot made with fish pieces and tender tofu. Fresh and delicious soup, tender tofu.

Also known as 'Yan Du Xian', simmered with Jinhua ham, pork belly, hundred-leaf knots, and bamboo shoots. Milky white soup, savory and rich flavor.

Beef brisket and tendon slow-cooked in a clay pot. Tender meat, rich in collagen, thick broth.

Large meatballs (Lion's Head) braised with cabbage in a clay pot. Cabbage absorbs the meat juices, meatballs melt in your mouth, sweet soup.

A clay pot dish combining various ingredients (such as seafood, meat slices, vegetables). Rich broth, diverse ingredients.

A cleaning fee will be charged if customers bring their own beverages or alcohol.

Refreshing and thirst-quenching juice, available in orange or guava flavor.

Traditional Chinese beverage made from simmered dark plums. Sweet and sour, thirst-quenching, perfect for cutting through richness with Chinese meals.

Famous Taiwanese apple-flavored carbonated beverage. Full of fizz, with an apple aroma.

The world's most popular carbonated beverage.

Bottled mineral water.

A bucket of ice cubes, for mixing drinks or beverages.

Famous white spirit from Kinmen, Taiwan, with an alcohol content of 58%. Clear liquor, rich aroma, strong and crisp taste.

Sake produced in Taiwan, with a mellow and smooth taste, suitable for warm or cold consumption.

Taiwan's most representative beer. Refreshing taste, low bitterness, very suitable for pairing with stir-fried dishes.