Jinan Xian Tang Bao Zong Dian

Classic Chinese thick soup, with main ingredients including tofu, wood ear mushrooms, shredded bamboo shoots, shredded pork, and egg drops, seasoned with vinegar and pepper. The texture is thick and smooth, with a sour, spicy, and appetizing flavor and a rich pepper aroma. It's an excellent appetizer soup to be enjoyed hot.

Clear soup made with fresh sea bream slices, usually with ginger slices to remove fishiness and enhance flavor. The soup is clear and sweet, and the fish is delicate and tender. The taste is light and refreshing, suitable for diners who prefer original seafood.

A clear soup combining winter melon and clams. The winter melon is cooked until soft, absorbing the freshness of the clams, making the soup refreshing and sweet. The clam meat is plump, a soup that cools the body and aids digestion.

A single serving of double-boiled chicken soup, made with chicken chunks stewed until the essence is released. The soup is golden and clear, full of rich chicken broth aroma. The chicken is tender and not dry, a nourishing soup for individual enjoyment.

Chicken broth base, with the option of adding shiitake mushrooms or clams for simmering. Shiitake mushrooms add an earthy aroma, while clams enhance the oceanic sweetness. The soup is delicious, and the chicken is tender, a good choice to warm the body and soul.

A nourishing chicken soup simmered with Chinese medicinal ingredients like goji berries and fresh yam. The yam is creamy, and the goji berries add a hint of sweetness. The broth is clear, sweet, and has a nourishing flavor.

Clear stewed beef soup, made with high-quality beef chunks stewed until tender. The soup is clear but rich in flavor, full of the natural aroma of beef. Without excessive seasoning, it showcases the original taste of the ingredients.

A traditional soup made with pickled vegetables and pork tripe. The sourness of the pickled vegetables removes the gamey smell of the tripe and makes the soup appetizing and refreshing. The tripe is cleaned well and has a crisp, chewy texture.

A famous Jiangsu-style soup, slow-simmered for a long time with Jinhua ham (cured), fresh pork (fresh), pressed tofu knots, and bamboo shoots. The soup is milky white and extremely rich, salty, and savory. It has a rich and layered texture, a skillful dish suitable for sharing among many.

A hearty baked egg dish, with the option of adding fragrant basil or savory scallions. The exterior is golden and slightly charred, while the interior egg is fluffy and tender. A simple yet satisfying home-style dish that pairs well with rice.

Fresh burdock root is cut into thin strips, coated in batter, and deep-fried. It has a crispy texture like a cracker, with the unique sweetness and earthy notes of burdock. Usually sprinkled with a little seasoning powder, it's an excellent snack to pair with drinks.

Cod is cut into strips, fried until crispy, then stir-fried with salt and pepper spices. The texture is dry and crispy, with moderate saltiness and spiciness. Every bite is full of fish aroma and pepper flavor, very suitable as a side dish with drinks.

A classic Sichuan dish, green beans are fried until the skin is slightly wrinkled, then stir-fried with minced pork, preserved vegetables, and dried shrimp. The texture is dry, fragrant, and crisp, with a savory, fresh, and slightly spicy flavor. A very appetizing dish.

Seasonal fresh vegetables, stir-fried or blanched. Maintains the crisp texture and natural sweetness of the vegetables. Varieties change with the season, offering a refreshing accompaniment to the meal.

A famous Zhenjiang dish, pork trotters are cured and made into meat jelly. It looks crystal clear, the meat is lean but not dry, with a chewy and cold texture. Usually served with ginger shreds and Zhenjiang vinegar for a unique flavor.

Beef tendon is stewed for a long time to release collagen, which solidifies into jelly upon cooling. It has a chewy and springy texture with a rich beef tendon aroma. It melts in the mouth when cold, an exquisite cold dish.

This dish does not contain crab. Instead, egg white and fish are used to mimic the texture of crab meat, with added shredded dried scallops (conpoy) for freshness. The texture is smooth and delicate, full of umami. Usually, a raw egg yolk is added in the center and mixed in to enhance the smoothness.

Shanghai-style cold dish, fish pieces are deep-fried until crispy, then soaked in a special sauce to absorb flavor. The exterior is crispy, and the fish inside is firm. The taste is a blend of salty and sweet, with a rich soy sauce and smoky flavor.

Jumbo prawns are simmered in superior broth made from ham and old chicken. The prawn meat is firm and springy, absorbing the rich essence of the broth. Priced per piece, it's a luxurious seafood dish.

An entire threadfin bream is pan-fried until the skin is golden and crispy. The threadfin bream meat is extremely tender, with a fresh and sweet taste. Simple pan-frying best showcases its high-quality meat and original flavor.

A classic Taiwanese dish, a large pot of broth is cooked with fried taro, various seafood, and thick rice noodles. The taro softens and dissolves into the soup, making it rich, and the rice noodles absorb the soup, making them smooth and delicious. Generous portion, suitable for sharing among many.

Congee cooked with plenty of Donggang sakura shrimp and seafood. The rice grains are stewed until soft and broken, and the congee base is full of the sweetness of seafood and the crisp fragrance of sakura shrimp. Every bite is filled with rich ingredients, warming and satisfying.

Features a giant fried fish head as the main ingredient, stewed in a claypot with plenty of ingredients like napa cabbage, tofu, and meatballs. The broth is rich and sweet, with a hint of satay. The fish head meat is tender, and the ingredients absorb the soup, suitable for sharing among many.

Chilled almond dessert, with a texture as smooth as milk jelly. It has a rich almond aroma and milky flavor. The texture is delicate, with moderate sweetness, a refreshing choice to cleanse the palate after a meal.

Traditional Beijing snack, a rolled pastry made from glutinous rice flour, filled with red bean paste, and coated with soybean powder. It has a soft, chewy, and sweet texture with rich layers. Named after a donkey rolling in the loess.

A steaming hot dessert, taro is steamed and mashed, served with white nuts (ginkgo). The taro paste is smooth and delicate, sweet but not greasy, with a rich taro aroma. A heartwarming traditional dessert.

Cantonese dim sum, a plump white bun filled with a mixture of salted egg yolk and cream. When broken open, the golden filling flows out like lava. The flavor is a blend of salty and sweet, with a rich creamy taste.

A bun with a rich black sesame paste filling. When hot, the sesame filling flows like lava. The sesame aroma is extremely rich, and the texture is smooth, suitable for diners who love sesame flavor.

Traditional steamed bun, available steamed or fried. Steamed has a soft texture with a wheat aroma; fried has a golden crispy exterior, while the shredded dough inside remains soft. It tastes even better dipped in condensed milk.

Small steamed buns with a filling of fine red bean paste mixed with osmanthus sauce. The bun skin is thin, and the bean paste is smooth, sweet, and not greasy, with an elegant osmanthus fragrance. Perfect to enjoy with hot tea.

Creative dessert bun, with green exterior or filling carrying matcha fragrance, and a chewy mochi center. Rich in texture, perfectly combining tea aroma and mochi's rice fragrance.

Taiwan's most representative lager beer. Brewed with Ponlai rice, it has a refreshing and smooth taste with low bitterness and a unique rice aroma. It's very cooling when served chilled and pairs well with stir-fries.

Unpasteurized draft beer with a shelf life of only 18 days. It retains the freshest malt aroma and yeast flavor of the beer. The taste is extremely fresh and crisp, with fine foam.

Bottled traditional Chinese beverage, combining the sourness of Roselle and the smoky flavor of smoked plum. It tastes sweet and sour, quenches thirst, and helps to cut through grease, making it very suitable for pairing with rich dishes.

Cold-brewed tea at low temperature for a long time, reducing the release of tea tannins, making it not bitter or astringent. It retains the sweetness and fragrance of the tea leaves. Available in black tea, green tea, or oolong tea, with a clear and refreshing aftertaste.

Taiwan's unique premium black tea variety, its aroma is even more enhanced when hot brewed. The tea liquor is ruby red, with a natural cinnamon and mint aroma. The taste is mellow and astringent, a world-renowned boutique black tea.

High mountain tea from the Alishan Fenqihu production area. Oolong tea has an elegant aroma and a sweet aftertaste; Jin Xuan has a unique, faint milky fragrance. Hot brewing presents the best flavor of the tea leaves.

Internationally renowned carbonated beverage. Strong carbonation, refreshing and satisfying when served cold.

Cold-dressed pickled cucumber, usually with garlic, vinegar, and a little sugar. It has a crisp and juicy texture, with a sweet and sour refreshing taste. A classic appetizing side dish.

Green papaya is thinly sliced and marinated in passion fruit dressing. It has an extremely crisp texture, with a rich passion fruit aroma and sweet and sour taste. A refreshing cold dish full of tropical flavor.

Jiangsu-style cold dish, stir-fried or cold-mixed with preserved mustard greens (Xue Li Hong) and pressed tofu skin. The unique salty fragrance of the preserved greens perfectly combines with the bean flavor of the pressed tofu, creating a rich texture.

Classic Shanghai cold dish, sponge-like gluten absorbs a savory and sweet sauce, usually mixed with wood ear mushrooms, shiitake mushrooms, and daylily buds. The texture is soft and juicy, with a rich savory and sweet flavor.

Tender bamboo shoots are braised, usually in broth or chicken fat. They have a tender, crisp texture with fine fibers and a fresh, sweet, and refreshing taste with the unique fragrance of bamboo shoots.

Dried small anchovies are stir-fried with green chilies and fermented black beans over high heat. The texture is salty, fragrant, and spicy. The dried anchovies become more flavorful with chewing. It's a very appetizing side dish and pairs well with drinks.

Looks like a green chili but isn't spicy. Its texture is similar to green pepper but softer. Usually dry-fried or stir-fried with fermented black beans. It has a sweet taste with a unique peppery aroma.

Steamed eggplant drizzled with minced garlic soy sauce paste and sesame oil. It retains the eggplant's vibrant purple color and soft texture. The garlic flavor is rich, a refreshing home-style cold dish.

Taiwanese-style improved kimchi, made with napa cabbage marinated in a golden sauce of fermented bean curd, carrot puree, etc. It has a golden color and a crisp texture. The flavor is sweet, sour, and slightly spicy, with a rich garlic and fermented aroma.

Eggs are fried until the exterior is golden brown and crispy, with the yolk possibly remaining semi-cooked or fully cooked. Usually drizzled with a special sauce. The egg white is crispy and chewy, with a rich egg aroma.

Classic cold platter, soft silken tofu topped with chopped preserved egg, drizzled with soy sauce paste, and sprinkled with bonito flakes and scallions. The unique flavor of the preserved egg contrasts with the mild tofu, with a smooth texture.

Cold-dressed jellyfish salad, usually with shredded cucumber and a garlic-vinegar dressing. It has an extremely crisp and chewy texture, with a satisfying crunch. The flavor is sour, cool, and appetizing, a common banquet appetizer.

Tofu slices are pan-fried until golden brown on both sides. The exterior is slightly crispy and fragrant, while the interior remains soft and retains the bean flavor. Simply sprinkled with pepper salt or drizzled with sauce, it's simple yet delicious.

Black fungus is blanched and then dressed with vinegar, garlic, and ginger shreds. It has a crisp and chewy texture, rich in collagen. The flavor is sour, spicy, and refreshing, with properties that cut through grease and are healthy.

Bitter melon chunks are braised in soy sauce, sugar, and fermented black beans. Long cooking time transforms the bitterness of the bitter melon into sweetness, making it soft and flavorful. The soy sauce flavor is rich, a delicious dish for adults.

Seasoned pork filling is stuffed into deseeded green chilies, then pan-fried and braised. The slight spiciness of the chili blends with the savory meat filling. The texture is soft and juicy, with a rich sauce, very suitable for rice.

A skillful Jiangsu cold dish. An entire crucian carp is deep-fried until crispy, then slow-braised with a large amount of scallions until the bones are tender and the meat is falling off. The flavor is rich, salty, and sweet; even the fish bones are edible. If there are roe in the belly, it's even more delicious.

Cooked with high-quality organically grown rice. The grains are crystal clear and plump, with a chewy and elastic texture, and a natural sweetness of rice. It's a staple to pair with various dishes.