Jiang Zhe Si Hai Dian Xin (Bao Zi Dian)

Clear soup made with fresh pork liver, usually with ginger added to remove gaminess and enhance flavor. Tender texture, clear and sweet broth.

A mixed soup dish featuring three main seafood or meat ingredients (e.g., shrimp, squid, shredded pork). Rich and delicious flavor.

Homestyle soup with shredded pork and egg ribbons as main ingredients. Smooth texture, balanced nutrition.

Clear soup with savory pickled mustard greens and shredded pork. Pickled mustard greens provide a unique crisp texture and saltiness, with a refreshing flavor.

Soup made with pickled mustard greens (preserved vegetables) and shredded pork. Features the unique aroma and slight saltiness of pickled mustard greens.

A classic Chinese soup, usually containing tofu, wood ear mushrooms, shredded bamboo shoots, egg ribbons, etc., with vinegar and pepper added. The flavor is sour, spicy, and rich, very appetizing.

A light soup featuring tender tofu and smooth egg ribbons. Soft texture, suitable to pair with rich main courses.

The simplest homemade soup, made by whisking egg into boiling broth to create egg ribbons, usually sprinkled with chopped scallions. Refreshing and palate-cleansing.

Clear soup with vegetables and tofu. Light and healthy flavor, rich in plant-based protein and fiber.

A serving of egg fried rice with a piece of fried pork rib. The rib is usually marinated and deep-fried, crispy and savory, a classic combination with fried rice.

Rice stir-fried with fresh shrimp and eggs over high heat. Shrimp are crisp and tender, rice grains are distinct and full of 'wok hei'.

Egg fried rice featuring sliced pork liver. The pork liver is tender and aromatic after high-heat stir-frying.

Egg fried rice stir-fried with a mix of seafood or meat ingredients (e.g., shrimp, squid). Rich in texture and full of umami.

One of the most common fried rice flavors, stir-fried with shredded pork and eggs. Simple yet delicious, with tender and flavorful shredded pork.

Fried rice made with only eggs, chopped scallions, and rice. A basic fried rice that tests the heat control, bringing out the aroma of egg and rice.

Chinese Ningbo rice cakes stir-fried with shrimp and vegetables. The rice cakes are soft and chewy, coated in a delicious sauce.

Tender pork liver stir-fried with chewy rice cakes. Typically savory and umami, suitable for those who enjoy offal dishes.

Stir-fried dish with assorted seafood and rice cakes. The umami of various ingredients blends into the sauce, coating each piece of rice cake.

Classic flavor, stir-fried with wood ear mushrooms, shredded pork, eggs, and rice cakes. Rich in texture, with the crispness of wood ear mushrooms and the chewiness of rice cakes.

Homestyle stir-fry with shredded pork, vegetables, and rice cakes. Simple and delicious, very filling.

Rice cakes cooked in a delicious broth with shrimp. The broth is usually light, and the rice cakes are smooth and soft.

Soup with rice cakes and pork liver. The broth is sweet from the pork liver, suitable for cold weather.

Assorted Seafood Rice Cakes in Soup. The broth combines the essence of various ingredients, with abundant and delicious contents.

Rice cakes braised in broth with shredded pork. The most traditional flavor of rice cakes in soup, refreshing and not greasy.

Chinese fried noodles with fresh shrimp and vegetables. The noodles are coated in sauce, and the shrimp are crisp and fresh.

Sliced pork liver stir-fried with noodles. High heat stir-frying keeps the pork liver tender and perfectly combined with the noodles.

Assorted Seafood and Meat Fried Noodles. Rich toppings, with a different ingredient in every bite.

Noodles stir-fried with wood ear mushrooms, egg ribbons, and shredded pork. 'Mu Xu' refers to egg ribbons, offering a rich texture and strong aroma.

Common Taiwanese-style fried noodles, stir-fried with shredded pork, vegetables, and soy sauce. Savory and palatable, a popular choice.

A bowl of noodle soup with a piece of fried pork rib. The rib is usually served separately or soaked in the soup, which is typically clear or plain noodle soup.

Refreshing noodle soup topped with fresh shrimp. The broth is delicious, and the noodles are smooth.

Noodles topped with freshly cooked pork liver. Pork liver is nutritious and rich in blood-building properties. The broth is usually flavored with ginger to remove any gamey taste.

Assorted Seafood Noodle Soup. Multiple seafood toppings make the broth even sweeter.

Noodle soup with a hot and sour soup base. The thick soup coats the noodles, making every bite sour and spicy.

Noodles in soup with plump, large wontons. Thin-skinned, generously filled wontons paired with hot noodle soup, a popular noodle dish.

Noodle soup with stir-fried pickled mustard greens and shredded pork as toppings. Pickled mustard greens are salty and crisp, with a refreshing broth.

Noodles in soup with baby bok choy and shredded pork. The sweetness of the vegetables blends into the soup, with a homestyle flavor.

Noodles in soup with pickled mustard greens and shredded pork. The unique fermented aroma of pickled mustard greens makes this noodle dish full of flavor.

The most basic clear noodle soup, usually with a little chopped scallion and greens. Light broth, allowing the original flavor of the noodles to be tasted.

Seasonal fresh green vegetables, stir-fried over high heat. Crisp texture, retaining vegetable nutrients.

Marinated bone-in pork chop, coated in thin flour and deep-fried. Crispy outside, tender inside, savory and juicy, often served as a side dish or ordered alone.

A soup dish primarily featuring vermicelli (thin noodles), served with pickled mustard greens and shredded pork. The vermicelli soaks up the broth, offering a smooth texture.

Large wontons with a filling of mixed chopped vegetables and pork. Can be served in soup or as 'red oil wontons', with a full, satisfying texture.

Dumplings added to a bowl of hot and sour soup. You can enjoy an appetizing hot and sour soup and filling dumplings.

Classic boiled dumplings, usually filled with pork and cabbage or chives. Chewy skin with abundant filling, served with soy sauce.

Steamed buns filled with sweet red bean paste. The bean paste is smooth and sweet, with soft bun dough.

Steamed buns with a filling of pickled mustard greens. A delicate savory flavor with vegetable aroma, unique texture.

Buns with a filling of pickled mustard greens and minced pork. Savory and flavorful, not greasy.

The most classic pork-filled steamed bun. Juicy and flavorful broth when bitten into, with the bun absorbing the savory aroma.

Steamed meat buns with thin skin and juicy filling, usually pork jelly. Be careful of the hot soup inside; it's recommended to eat with ginger and vinegar.

Uncooked frozen or fresh dumplings for customers to buy and cook at home. Priced per piece.

Uncooked raw wontons with a vegetable and pork filling. Suitable for buying home to make soup or wonton noodles. Priced per piece.