Ji Wei Zhan

Sichuan-style thin-skinned wontons drizzled with spicy red oil sauce. The wrappers are smooth, the filling is fresh and delicious, with a spicy and invigorating flavor.

Non-spicy thin-skinned wontons seasoned with delicious soy sauce and sesame oil. Suitable for those who don't eat spicy food, with a refreshing and smooth texture.

Wontons seasoned with a special "strange flavor" sauce, combining multiple layers of sour, sweet, numbing, spicy, and savory tastes. Unique and rich flavor.

Wonton soup with a sour and spicy broth. The broth is appetizingly sour and spicy with a hint of heat, and the wontons are filled with soup.

Wonton soup with a clear broth, showcasing the original flavors of the ingredients. The broth is light and delicious, suitable for those who prefer a refreshing taste.

Noodles with a clear broth made from beef bones and tender beef chunks. The broth is sweet and mellow, not greasy, preserving the original beef flavor.

A classic Taiwanese noodle dish. The broth is stewed with fermented bean paste and soy sauce, rich and savory. The beef chunks are tender and flavorful, usually served with pickled vegetables.

Noodles served with a large braised pork meatball (Lion's Head). The meatball is deep-fried then stewed, resulting in a soft, juicy texture and a rich broth.

Noodles in soup with fermented sauerkraut and thinly sliced pork. The broth has a natural sourness, making it appetizing and refreshing.

Noodles with a spicy broth, tender duck blood, and tofu. The broth is spicy and stimulating, full of Sichuan peppercorn aroma.

Noodles served with a piece of crispy fried pork chop (usually served separately or in the soup). The pork chop is crispy outside and tender inside, with a clear noodle soup.

Noodles in soup with fresh mushrooms and sliced chicken. The broth is light and full of the natural umami of the ingredients.

Clear soup noodles with wontons. You can enjoy the satisfying noodles and the delicious wontons at the same time.

Wonton soup noodles with a sour and spicy broth. The broth is appetizingly sour and spicy, with a rich flavor and wontons soaked in the soup.

Noodles in soup served with "fish-fragrant" shredded pork sauce. "Fish-fragrant" is a Sichuan flavor profile made with pickled chilies, ginger, garlic, etc., balancing savory, sweet, sour, and spicy notes.

Noodles in soup with preserved snow vegetables and shredded pork. The broth has the unique fresh and savory taste of snow vegetables.

Noodles in soup with crispy pickled mustard greens and shredded pork. The pickled mustard greens provide a crunchy texture and savory flavor, a common home-style noodle dish.

A Sichuan specialty noodle dish, usually served as a soup noodle. The broth is rich, with the aroma of sesame paste and the spiciness of chili oil.

Light soup containing chewy fish balls. Usually flavored with celery or cilantro.

Homestyle soup made with seaweed and beaten eggs. Light and nutritious.

Clear soup with seasonal greens and tender tofu. Healthy and refreshing, suitable to pair with rich main courses.

Soup with sliced chicken and fresh mushrooms. The broth is delicious, and the chicken is tender.

Chicken soup stewed individually in a small pot. It retains the essence of the chicken, with a golden, clear broth that is nourishing and healthy.

Large braised pork meatballs (Lion's Head) deep-fried and then stewed in a rich sauce. The meatballs are soft and juicy. Served here as a soup or a la carte dish.

Dry noodles mixed with satay sauce, served with beef slices. The satay sauce has a rich flavor of flatfish and spices, with a strong taste.

Specialty dry noodles with toppings including braised pork (Zha Jiang), chopped preserved egg, and chili oil. The unique flavor of preserved egg combined with spicy braised pork creates a distinctive taste.

Dry noodles mixed with two kinds of sauces, usually Zha Jiang (braised pork) and Strange Flavor sauce. Rich layers of flavor, savory with a hint of sweet and sour spiciness.

Dry noodles served with "Hong You Chao Shou" (spicy wontons). The noodles are tossed in a spicy sauce, accompanied by smooth wontons.

Non-spicy dry noodles with original wontons. Tossed with soy sauce and sesame oil, the flavor is light, fresh, and delicious.

Dry noodles tossed with "strange flavor" sauce and wontons. The noodles absorb the multi-layered "strange flavor" sauce, which is sour, sweet, numbing, and spicy.

Dry mixed noodles with a sour and spicy flavor, served with wontons. Suitable for those who enjoy strong flavors and a sour-spicy kick.

Dry noodles drizzled with "fish-fragrant" braised pork sauce. The sauce is rich, with the aroma of pickled chilies and a sweet, sour, and slightly spicy taste.

Dry noodles with stir-fried pickled snow vegetables and shredded pork. The unique savory flavor of snow vegetables enhances the noodles.

Dry mixed noodles with crispy pickled mustard greens and shredded pork. Simple and classic savory flavor.

A classic Northern Chinese noodle dish: dry noodles topped with a rich "Zha Jiang" sauce made from sweet bean paste, fermented bean paste, and minced meat. Served with shredded cucumber, savory and appetizing.

Famous Sichuan snack, dry mixed noodles with sesame paste, chili oil, Sichuan peppercorn powder, and crushed peanuts. Numbing, spicy, fresh, and fragrant with rich texture.

Crispy scallion pancake rolled with braised beef slices, scallions, and sweet bean sauce. Crispy outside, tender inside, full of flavor.

A snack made of scallion pancake rolled with chicken. The pancake is crispy and fragrant, and the chicken is tender.

Cold chicken dish drizzled with a special "strange flavor" sauce. Combines numbing, spicy, sour, sweet, fresh, and savory flavors for a unique taste.

Boiled pork belly slices drizzled with a rich garlic soy paste. The meat is fatty but not greasy, with a strong garlic aroma.

A cold platter, usually including braised items like dried tofu, beef shank, and beef tripe, tossed in a spicy sauce. Suitable as an appetizer or bar snack.

Taiwanese-style fried chicken cutlet, crispy on the outside and juicy on the inside. Seasoned with pepper salt.

Classic Taiwanese fried pork chop. The pork is marinated and then coated in a thin batter before frying, releasing a rich aroma.

Fried "Xiang Ling" (Crispy Tofu Skin Rolls). Extremely crispy, making a sound when bitten, hence the name "Xiang Ling". Usually served with a dipping sauce.

Dessert, deep-fried glutinous rice cake coated in batter. Crispy on the outside, soft, sticky, and sweet on the inside.

Classic cold dish: tender tofu topped with preserved egg, drizzled with soy paste, and sprinkled with bonito flakes and scallions. Smooth and refreshing texture.

Boiled seasonal vegetables, drizzled with braised pork sauce or soy paste. A simple and healthy side dish.

Pan-fried to golden crisp, mixed with chopped scallions. Distinct layers of texture and rich scallion aroma.

Daily assorted cold appetizers, such as seaweed, dried tofu, peanuts, etc. Subject to availability.

Deep-fried boneless chicken cutlet served with white rice and side dishes. The chicken cutlet is easy to eat and makes for a filling meal.

Classic Taiwanese bento box: crispy fried pork chop served with white rice and several side dishes. The pork chop is savory and pairs well with rice.

White rice topped with Mapo Tofu. Tender tofu stewed in a spicy fermented bean paste sauce, perfect with rice.

A classic Taiwanese comfort food: white rice topped with finely minced pork stewed in a savory sauce. Moderately sweet and savory, rich and smooth.