Ju Yuan Can Ting

Dough pulled into thin strands, rolled up, and then steamed or deep-fried. Crispy and golden brown on the outside, with distinct, soft strands inside. Can be eaten directly or dipped in condensed milk for sweetness.

Pan-fried flatbread until golden brown on the surface. Layered texture, crispy outside and soft inside, with a pure flour aroma. Usually torn into small pieces to eat.

Thin and soft lotus leaf-shaped pancake. Soft and chewy texture with a wheat aroma. Usually used to wrap meat or dishes (like Peking Sauce Shredded Pork).

Savory pancake fried with chopped scallions. Crispy and charred on the outside, chewy and fragrant with scallion oil inside. A common Chinese snack.

Pan-fried pancake filled with pork. Golden brown on the outside, with delicious juices flowing out when bitten. The filling is savory and tender; be careful of the heat.

Pan-fried pancake wrapped with braised beef slices, sweet bean sauce, and scallion segments. The pancake is crispy, the beef is rich with sauce. Rich layers with a big bite.

Steamed dumplings with vegetarian fillings such as vegetables, vermicelli, and dried tofu. Thin skin, generous filling, refreshing and not greasy. Suitable for vegetarians or those who prefer light flavors.

Steamed dumplings filled with seasoned beef. The filling is firm and juicy, retaining the original flavor of the beef after steaming. Better flavor when served with ginger shreds and vinegar.

Classic steamed dumplings with pork filling. The filling is fresh and juicy, the skin is soft and chewy. A highly accepted traditional noodle dish.

Pan-fried dumplings with a golden brown, crispy bottom. Filling is fresh pork, crispy outside, tender and juicy inside. Best eaten hot.

Thin pancake filled with red bean paste, sprinkled with sesame seeds on the surface. Crispy crust with sesame aroma, the filling is sweet but not cloying. Usually served as a dessert.

Noodles in a rich and savory beef broth (usually without large pieces of beef). The broth is rich and savory, the noodles absorb the soup. Simple yet allows you to taste the essence of beef broth.

Noodles stir-fried over high heat with wood ear mushrooms, eggs, shredded meat, and vegetables. Rich and crisp texture, with soy sauce and egg aroma. A nutritionally balanced stir-fried noodle dish.

Thin rice noodles stir-fried with shredded meat and vegetables. The rice noodles are chewy and absorb the flavors of the stir-fried ingredients. A common traditional staple in Taiwan.

Crisp jellyfish salad. Usually seasoned with vinegar, garlic, and shredded cucumber. Sour and appetizing, with a chewy texture.

Chilled chicken marinated and steeped in Shaoxing wine. The chicken is tender, the skin is crisp and bouncy, with a rich wine aroma. A classic Jiangnan cold dish.

Thinly sliced braised beef shank. The meat is firm with tendons, the braising liquid is flavorful and savory. Suitable for serving with chopped scallions or dipping sauce.

Cold noodles (mung bean jelly) served with shredded chicken and cucumber, drizzled with sesame paste or mustard sauce. Slippery and refreshing texture, rich sauce.

Blanched tender squid drizzled with a sweet, sour, savory, spicy, and fragrant five-flavor sauce. The squid is fresh, sweet, and chewy, with a rich and appetizing sauce.

Blanched thin slices of pork belly drizzled with a rich garlic soy paste. Fatty but not greasy, with a strong garlic aroma. A classic Taiwanese appetizer.

Fresh Chinese cabbage heart shredded and served cold, usually with shredded dried tofu, peanuts, and a sweet and sour sauce. Extremely crisp and refreshing texture, a good palate cleanser.

Chewy and springy lamb tripe tossed with Sichuan peppercorns and chili oil. Spicy, numbing, and fragrant flavor, without the gamey smell, very suitable for accompanying drinks.

Rice topped with a thickened sauce containing three kinds of seafood (e.g., shrimp, squid, sea cucumber). Delicious and smooth flavor, generous ingredients.

Tender braised beef brisket chunks with rich sauce poured over white rice. The sauce is full of beef aroma and is very appetizing.

Rice stir-fried over high heat, with each grain distinct. Usually includes eggs, chopped scallions, and shredded meat or ham. Full of "wok hei" aroma.

A rich hot pot containing various ingredients (e.g., meat slices, seafood, vegetables, meatballs). Delicious broth, can enjoy multiple flavors at once. Suitable for sharing among many people.

A hot pot featuring beef brisket as the main ingredient, served with vegetables and tofu. Rich broth, beef brisket braised until tender and flavorful. Suitable for beef lovers.

A hot pot with fermented sauerkraut as the base, served with thinly sliced pork belly. The broth is sour and naturally sweet, whetting the appetite and cutting through greasiness. The pork belly slices are crisp and tender after cooking.

A whole deep-fried fish head simmered in a clay pot with napa cabbage, tofu, vermicelli, etc. for a long time. The broth is thick, white, and sweet, full of collagen. A luxurious dish for gatherings.

A clear soup made with pickled cabbage and pork tripe slices. The broth is slightly sour and refreshing, the pork tripe is clean with no odor, and has a chewy and soft texture. It helps to whet the appetite and cut through greasiness.

A thickened soup with wood ear mushrooms, eggs, shredded meat, and vegetables, seasoned with vinegar and white pepper. Thick, sour, and spicy taste, rich ingredients. A common Northern soup.

A soup containing four ingredients of different colors (e.g., tomato, greens, tofu, egg drop). Vibrant colors, light and refreshing taste.

A clear soup made with fresh clams and ginger shreds. The broth is extremely fresh, with a hint of ginger to remove fishiness and warm the stomach. The clam meat is plump.

Soup made with Hakka preserved vegetables (fu cai, pickled mustard greens) and pork belly slices. The broth has the unique sweet fragrance and savory taste of preserved vegetables. Simple and traditional flavor.

A thick soup with crab meat and egg white flowers. Smooth and delicate texture, as tender as a "furong" (flower). Sweet and delicious, suitable for the elderly and children.

A sweet and rich soup made with corn paste and egg drop. Sweet and rich flavor, very popular. Usually sprinkled with a small amount of diced ham.

A thick or clear soup made with amaranth and kiss (small) fish. Smooth texture, rich in nutrients. Light and fresh taste.

A whole roast duck prepared in three ways (usually Peking duck wraps, duck salad or stir-fried duck, and duck bone soup). Crispy skin and tender meat, enjoy multiple flavors at once. A luxurious main course suitable for group gatherings.

Beef brisket chunks braised for a long time with soy sauce, sugar, and spices. Bright red color, meat is tender and flavorful. Rich sauce, very appetizing.

Beef slices stir-fried with a large amount of scallion segments over high heat. The beef is tender, the scallion aroma is rich. A classic stir-fry full of "wok hei".

Shredded beef stir-fried with shredded green peppers. The green peppers are crisp, the beef is tender. Savory flavor with the unique aroma of green peppers.

Tender beef slices stir-fried with crisp gai lan (Chinese broccoli). The gai lan is slightly bitter with a sweet aftertaste, balancing the richness of the meat. Rich texture.

Deep-fried pork loin strips coated in batter, then tossed with salt and pepper powder, chopped scallions, and garlic. Crispy outside, tender inside, savory and slightly spicy. Very suitable for accompanying drinks or rice.

Deep-fried pork loin coated in a sweet and sour sauce. Reddish color, appetizingly sweet and sour. Slightly crispy exterior, firm meat.

Selected pork belly, slow-cooked with soy sauce, Shaoxing wine, and sugar. The meat melts in your mouth, is fatty but not greasy, and has a bright red color.

Shredded dried tofu stir-fried with shredded pork and shredded red chili peppers. The dried tofu is tender, the shredded pork is fresh, slightly spicy and appetizing. A home-style dish that goes well with rice.

Shredded preserved mustard greens (xue cai) stir-fried with shredded pork. The preserved mustard greens have a unique savory and fresh taste, with a crisp and tender texture. Refreshing and savory flavor.

Shredded pork stir-fried with sweet bean sauce until the sauce is rich and fragrant, usually served over shredded scallions. Moderately sweet and savory flavor. Often eaten wrapped in lotus leaf pancakes.

A classic Taiwanese Sichuan dish containing duck blood and tripe, braised in a slightly spicy broth, usually kept warm on a small stove. Tender and flavorful texture, spicy and rich taste.

Stir-fried vermicelli, bean sprouts, shredded meat, and other mixed vegetables are topped with a golden egg crepe. Unique presentation, rich and refreshing texture.

Pork ribs and taro braised in a creamy sauce. The taro is soft and creamy, the pork ribs are tender. A blend of sweet and savory flavors with a unique creamy taste.

Pork ribs marinated and deep-fried, then coated in a special sweet and sour sauce. Bright red color, crispy outside, tender inside. Similar to sweet and sour pork ribs but with a richer sauce flavor.

Boiled pork belly sliced, then stir-fried again with bean paste and garlic sprouts. Fatty but not greasy, savory and slightly spicy flavor, with a rich aroma. A classic Sichuan dish.

Smoked cured meat slices stir-fried with garlic sprouts over high heat. The cured meat is savory and chewy, the garlic sprouts are sweet. Unique flavor, very appetizing.

Cleaned pork intestines stir-fried with a large amount of ginger shreds and vinegar essence. Chewy and springy texture, sour and appetizing flavor. A classic Hakka dish.

A Jiangnan specialty dish, pork ribs are braised until the meat separates from the bone. The sauce is rich and bright red, with a sweet, savory, and fragrant flavor. The meat is tender and melts in your mouth.

Stir-fried dish with pork belly, dried squid, dried tofu, and celery. Ingredients are stir-fried until dry and fragrant, with rich textures, savory and good with drinks.

Diced chicken stir-fried with dried chili peppers, Sichuan peppercorns, and peanuts. The chicken is tender, with a sweet and spicy flavor (lychee flavor), and crispy peanuts.

Deep-fried chicken thigh chunks coated in a sweet, sour, spicy, and savory sauce. Crispy outside, tender inside, rich flavor. A very famous Hunan dish even overseas.

Diced chicken stir-fried with cashews. The chicken is tender, the cashews are crisp. Distinct contrast in textures, usually a light and fresh flavor.

Thick and fluffy baked omelet drizzled with a sweet, sour, and slightly spicy "fish-flavored" sauce (usually containing minced meat, water chestnuts). The omelet absorbs the sauce, resulting in a moist and rich texture.

Round, thick omelet fried with preserved radish (cai po). Full of egg aroma and the savory, crispy texture of preserved radish. A classic Taiwanese home-style dish.

Crab meat stir-fried with eggs. The eggs are smooth and tender, with sweet crab meat in every bite. Refreshing and delicious taste.

Fish fillets lightly fried and then braised in a sauce made with fermented glutinous rice (fermented bean curd sauce). The fish is white and tender, with a light wine aroma and sweetness.

Tender fish fillets quickly stir-fried with a sweet and sour sauce. Smooth texture, sour and appetizing flavor. Usually served with wood ear mushrooms or bamboo shoots for added texture.

Steamed fresh fish topped with crispy fried soybeans (dou su, a soy product). The dou su is savory and crispy, the fish is tender. Strong contrast in textures.

Deep-fried fish fillets coated in sweet and sour sauce. Crispy outside, tender inside, boneless. The sweet and sour flavor is suitable for all ages.

Fresh sea fish steamed with ginger and scallions, drizzled with hot oil and soy sauce. Best to taste the original sweetness and delicacy of the fish. Price depends on the type of fish of the day.

Squid chunks stir-fried with dried chili peppers and peanuts. The squid is chewy, with a spicy and sweet flavor. A great dish to accompany drinks.

Rehydrated sea cucumber braised with soy sauce and broth. The sea cucumber has a soft, chewy, and springy texture, absorbing the rich sauce. Rich in collagen.

Sea cucumber and pig's trotters braised together. Both are rich in collagen, with a soft, smooth, and chewy texture. Rich and mellow flavor.

Eel slices stir-fried with yellow chives, drizzled with hot oil before serving. The eel is tender and fresh, the yellow chives are sweet. A famous Jiangnan dish that requires precise heat control.

Served in a clay pot, vermicelli absorbs the seafood broth, accompanied by shrimp, squid, and other seafood. Delicious taste, smooth and flavorful vermicelli.

Minced shrimp stir-fried with water chestnuts and fried dough sticks. Served wrapped in fresh lettuce leaves. Crisp and fresh texture, rich layers.

Deep-fried shrimp tossed with mayonnaise and diced fruits (e.g., pineapple, apple). Sweet and creamy flavor. Very popular with children.

Crisp shrimp stir-fried with cashews. Refreshing and not greasy, allowing you to taste the original flavor of the ingredients. A combination of crisp and tender textures.

Amaranth stir-fried with kiss fish. Soft and moist texture. High nutritional value, light and delicious taste.

Sliced bitter melon stir-fried with salted egg yolk. The sandy texture and savory flavor of the salted egg coat the slightly bitter bitter melon. Unique flavor, very appetizing.

Green beans deep-fried until the skin is slightly wrinkled, then stir-fried with minced meat and preserved vegetables. Dry, fragrant, crisp texture, savory and slightly spicy.

Tender eggplant braised in "fish-flavored" sauce (containing vinegar, spicy bean paste, sugar, scallions, ginger, garlic). Bright red color, soft and flavorful texture, slightly sweet and spicy.

Fresh shredded bamboo shoots stir-fried with shredded mushrooms. The bamboo shoots are crisp and tender, the mushrooms are fresh and fragrant. Refreshing flavor, allowing you to taste the original flavor of mountain delicacies.

Mixed stir-fried dish with various vegetables (e.g., bean sprouts, chives, vermicelli, shredded meat). Rich and crisp texture, balanced nutrition.

Various vegetarian ingredients (e.g., braised gluten, wood ear mushrooms, shiitake mushrooms, bamboo shoots) braised in soy sauce. Moderately sweet and savory flavor, diverse textures.

King oyster mushrooms cut into chunks, cooked with "three cup" sauce (sesame oil, soy sauce, rice wine), and flavored with basil. The king oyster mushrooms have a chewy, meat-like texture and a rich aroma.

Seasonal fresh vegetables stir-fried over high heat. Retains the crispness and sweetness of the vegetables. Vegetable types can be chosen according to preference.

Tofu chunks deep-fried until the skin is crispy. The inside remains soft and tender. Served with salt and pepper or soy sauce, simple and delicious.

Deep-fried tofu braised in a "three cup" sauce (sesame oil, soy sauce, rice wine) with basil. Crispy outside, tender inside, soaked in sauce, with a captivating aroma.

Tender tofu braised with crab roe sauce. Golden color, delicious and rich flavor. Smooth texture, suitable for serving with rice.

Mushrooms and tofu braised together. The umami of the mushrooms permeates the tofu. Home-style flavor, moderately savory.

Fermented tofu, deep-fried or steamed. Strong aroma when smelled, rich flavor when eaten. A Taiwanese specialty snack.