Jin Jiang Cha Tang

This is a poetic and signature dish. Usually, shredded taro or other ingredients are coated in batter and deep-fried, served with a special sauce or broth. The texture is a blend of crispy and creamy, with a unique flavor.

Tiger's Paw refers to the tendons around the pig's knee, rich in collagen. Braised for a long time, it has a soft, tender, and chewy texture with a rich soy sauce flavor, making it very appetizing.

A combination of spicy and sour kimchi with beef brisket stewed until tender. The broth is rich and appetizing, the beef absorbs the sour and fragrant flavor of the kimchi, and the slightly spicy taste is perfect with white rice.

Soup base simmered with fresh tomatoes, paired with tender fish pieces. The flavor is sweet and sour, refreshing, with delicate fish meat, a delicious dish suitable for all ages.

Pork intestines are processed and stuffed with green onions, deep-fried until the skin is crispy, then sprinkled with five-spice powder and minced garlic. Crispy on the outside and tender on the inside, with a strong garlic aroma, it's an excellent appetizer.

Classic Taiwanese Sichuan Cuisine. Includes pork intestine, duck blood, and pickled mustard greens, stewed in spicy broad bean paste, simmered over low heat (Wugeng stove). The flavor is sour, spicy, salty, and fragrant, with a smooth and tender texture.

Fresh shrimp paste and ingredients wrapped in bean curd skin and deep-fried. The skin is golden and crispy, the filling is fresh and juicy, usually served with sweet and sour sauce or dipping powder.

Cuttlefish (squid) stir-fried over high heat with sesame oil, soy sauce, and rice wine (three cups), with basil added for aroma. The cuttlefish is chewy and springy, with a fragrant aroma, and a balanced sweet and savory taste.

Large shrimp coated in batter, deep-fried, then tossed with scallions, garlic, chili, and five-spice powder. The shrimp meat is plump and springy, with a crispy, salty, and fragrant exterior.

A classic Hakka dish. Pork belly is steamed with Hakka preserved mustard greens for several hours. The pork is tender, fatty but not greasy, and the preserved mustard greens absorb the oil and sauce, becoming salty, fragrant, and with a lingering sweetness, very appetizing.

Cooked with fermented black beans and tender salmon. The sweet and savory flavor of the fermented black beans brings out the sweetness of the fish, creating a unique and rich flavor.

Fish fillet coated in batter, deep-fried, then drizzled with sweet and sour sauce. Crispy on the outside and tender on the inside, sweet and sour, and appetizing, a popular home-style dish.

Diced chicken stir-fried with a generous amount of basil. The unique aroma of basil is rich, and the chicken is tender and flavorful.

Small river shrimp deep-fried and then stir-fried with scallions, garlic, and chili. The shrimp are eaten whole with the shell, offering a crispy, salty, and fragrant texture, rich in calcium.

Sheep tripe sliced and stir-fried with satay sauce over high heat. The rich flatfish aroma of the satay sauce masks any gaminess, and the sheep tripe has a Q-elastic and chewy texture.

Cooked chicken dish chilled. The chicken skin is Q-elastic, and the meat is firm and tender, usually with the aroma of scallion oil, offering a refreshing taste.

A signature Hakka dish. Cleaned pork intestines stir-fried with plenty of tender ginger shreds and white vinegar. The pork intestines have a very chewy (Q-elastic) texture, and their strong sourness is a characteristic feature.

Sliced wild boar meat stir-fried with seasonings. The meat is firmer and crisper than regular pork, the skin is chewy, and the fatty parts are not greasy.

Pork belly marinated with spices and salt, then roasted or pan-fried and sliced. The meat is salty and fragrant, served with garlic sprouts and vinegar dip, offering an excellent flavor.

Traditional Hakka dish. Includes strips of pork belly, dried squid, dried tofu, and celery. The ingredients are stir-fried until dry and fragrant, with rich layers of texture, and the squid becomes more fragrant with chewing.

Crisp asparagus stir-fried with salted egg yolk. The sweetness of the asparagus perfectly combines with the sandy texture of the salted egg yolk.

King oyster mushrooms stir-fried with salted egg yolk golden sand. The king oyster mushrooms are juicy and chewy, with a savory exterior, offering a charming flavor.

Thinly sliced bitter melon stir-fried with salted egg. The savory flavor of the salted egg balances the bitterness of the bitter melon, resulting in a crisp and sweet taste.

Sweet and tender loofah sprinkled with crispy fried egg floss. A striking contrast in texture, with a delicious broth.

Green beans are deep-fried and then dry-fried, with minced meat and seasonings. The green beans have slightly wrinkled surfaces, a crisp texture, and a savory flavor.

King oyster mushrooms have a crisp and tender texture with a unique aroma. Simple stir-frying preserves their original flavor and nutrients.

Sugarcane shoots are the tender stems from the top of sugarcane. They have a delicate and tender texture, similar to regular bamboo shoots but sweeter.

Eggplant is deep-fried at high temperature to maintain its purple color, then braised with basil and soy sauce. The eggplant is soft, flavorful, and full of basil aroma.

Guo Mao (a type of fern vegetable) has a smooth and tender texture. Blanched and drizzled with Japanese-style dressing, it is refreshing and cuts through richness.

Shanshan (a type of wild fern) has thick, crisp, and tender leaves. Usually stir-fried with dried small fish and fermented black beans, it has a crisp and tender texture.

Cabbage stir-fried with dried chili peppers. It retains the crisp sweetness of the vegetables while having the characteristic spicy flavor of Kung Pao.

Long, thin water shield vegetables stir-fried over high heat. The texture is very crisp and refreshing, with a faint lotus fragrance.

Smooth and tender egg tofu (steamed custard tofu) topped with crispy fried bean crumbs. Crispy on the outside and tender on the inside, with a rich bean aroma.

Tofu cooked in soy sauce, either stuffed with meat or braised. The tofu absorbs the sauce, is soft and flavorful, with a rich bean and soy aroma.

Fried egg with a generous amount of basil leaves. The egg aroma perfectly combines with the unique aroma of basil, a classic Taiwanese home-style dish.

Fried egg with chopped preserved radish (cai po). The preserved radish is salty, fragrant, and crispy, adding richness to the thick fried egg.

Fresh seasonal vegetables, usually served stir-fried to preserve their original flavor.

Traditional Hakka rice food, wide and flat rice noodles. The texture is soft and smooth, usually stir-fried or served in soup with fried shallots, shredded meat, and chives.

Fine vermicelli made with green tea. The noodles have a light tea aroma, a delicate texture, and are refreshing and not greasy.

Hot white rice drizzled with fragrant lard and soy paste. Simple yet full of old-fashioned aroma, it's mouth-watering.

Soft steamed rice, suitable for pairing with various flavorful Hakka dishes.

A tea snack to entertain distinguished guests in Hakka culture. Tea leaves, sesame seeds, peanuts, and other grains and nuts are ground into a powder and brewed with hot water. The texture is thick, rich in aroma, serving as both a beverage and a thick soup.

A drink brewed from smoked plums. Sour and sweet, it quenches thirst and has a unique smoky aroma, very effective at cutting through richness and stimulating the appetite.

Also known as Hakka Mochi (Ci Ba). Made from pure glutinous rice, it has an extremely soft and sticky texture. Eaten with peanut powder and sugar powder, it is sweet and soft.

Also known as Hakka Mochi (Ci Ba). Made from pure glutinous rice, it has an extremely soft and sticky texture. Eaten with peanut powder and sugar powder, it is sweet and soft.

Traditional indigenous fermented wine made from millet. Golden in color, sweet and smooth to drink, with a usually low alcohol content.

Sweet wine or beverage made from grapes, with a rich fruity aroma and sweetness.

Cool fermented wheat beer, rich in bubbles, suitable for pairing with heavy-flavored stir-fried dishes.

Bottled drinking water.