L'Horloge

A Wenzhou specialty cold dish. Raw swimming crabs are cut into pieces and marinated with vinegar, soy sauce, minced ginger, etc. The texture is fresh, tender, smooth, with a rich wine aroma and sour-fresh taste. Usually served as an appetizer.

Traditional Wenzhou marinated raw crab, rich in salty and fresh flavor. Crab meat is crystal clear like jelly, melts in the mouth. A delicacy for pairing with drinks or meals.

Wenzhou specialty braised duck tongues, meaty and chewy. Moderate salty-sweet taste, rich in soy sauce aroma. A very popular cold appetizer.

Duck meat cooked in sesame oil and sauce, skin is smooth and meat is tender. Sesame oil aroma is strong, taste is fresh and not greasy.

Chicken marinated and slow-cooked in soy sauce brine, skin has an attractive color. Chicken is tender and flavorful, with a light soy sauce umami.

Sichuan-style cold dish, boiled chicken drizzled with rich red oil chili sauce. Combines numbing, spicy, fresh, and fragrant flavors, chicken is tender, sauce is rich.

Original boiled chicken, skin is crisp and meat is smooth, light and delicious. Usually dipped in ginger-scallion oil or soy sauce, allowing you to taste the chicken's natural sweetness.

Tender chicken drizzled with piping hot scallion oil, releasing a rich scallion aroma. Chicken is smooth and juicy, with a savory and home-style flavor.

Deep-fried anchovies, usually soaked in sweet and sour sauce. Crispy texture, appetizingly sweet and sour. A classic cold fish dish.

Wenzhou traditional fish product, made from fish paste into patties, steamed or pan-fried. Chewy and springy texture, delicious fish flavor, no fishy smell. Better with dipping sauce and vinegar.

Wenzhou specialty fish balls, irregularly shaped long strips, firm and chewy. Made from scraped fresh fish paste, delicious and light.

Marinated and dried yellow croaker, usually steamed. The meat is firm, with a unique salty and fresh flavor, carrying the scent of the sea.

Fried or oil-immersed dried eel, crispy and chewy. Concentrated flavor, salty and delicious, suitable as a snack with drinks.

Air-dried eel meat, steamed and sliced. Meat is dry and fragrant, with distinct texture, a traditional delicacy from the Wenzhou coastal area.

Beef slices slow-cooked in five-spice braising liquid, sliced thinly. Meat is firm but not tough, rich in soy sauce aroma, with a long-lasting aftertaste.

Black dates steamed with yellow wine, soft and sweet. The wine aroma permeates the dates, serving as both a cold dish and a nourishing dessert.

Marinated and deep-fried pork ribs, golden and crispy on the outside, tender and juicy on the inside. Usually with garlic or five-spice flavor.

Crispy residue left after rendering pork lard, extremely crunchy. Usually sprinkled with a little salt or sugar, rich in fat aroma, a nostalgic traditional snack.

Squid (or Cuttlefish) slow-cooked in braising liquid, meat is fresh and elastic. Reddish color, rich soy sauce flavor.

Dried tofu slow-cooked in five-spice braising liquid, firm and chewy texture. Absorbs the salty and savory flavor of the braising liquid, a classic vegetarian dish with drinks.

Cleaned pork large intestines, deep-fried until the skin is crispy and the inside is soft. Rich but not greasy, usually dipped in sweet chili sauce or salt and pepper.

Crispy jellyfish strips tossed with fresh cucumber shreds. Seasoned with vinegar and minced garlic, crisp and refreshing texture, appetizing and cuts through richness.

Boiled edamame in pods, simple and refreshing. Beans are sweet, with a light salty taste and hints of spices, a common side dish with drinks.

Marinated Italian-style olives, plump and meaty. Salty, sour, slightly bitter taste with a unique fruity aroma.

House-special seasoned peanuts, crispy and delicious. May be five-spice boiled peanuts or fried peanuts, suitable as a pre-meal snack.

Soy sauce marinated radish slices, crisp and refreshing. Moderately salty and sweet, very appetizing and cuts through richness.

Blanched ark clams, with bright red fluid when opened. Extremely tender and fresh, with the salty-fresh taste of seawater. A favorite seafood among Wenzhou people.

Roasted or fried pork spare ribs, rich in meat aroma. Usually with a sweet and savory sauce, tender and falling off the bone.

Boneless chicken feet marinated with lemon and chili. Crispy, sour, and spicy texture with a fresh lemon aroma, very appetizing.

Traditional famous dish made from deep-fried tofu skin rolls filled with minced meat. Golden color, crispy texture, makes a crisp sound when bitten, hence the name "Xiang Ling" (fragrant bell).

Loach cooked with preserved vegetables. Preserved vegetables absorb the umami of the loach, and the loach carries the dry fragrance of the preserved vegetables. Unique flavor, strong rustic feel.

A luxurious platter featuring a variety of fresh seafood, typically including crab, shrimp, shellfish, etc. Original flavor, suitable for sharing among many.

Fresh large lobster, meat is firm and springy, sweet and delicious. Priced according to market, available in various cooking methods.

Premium French crab, with abundant roe and sweet crab meat. Available in various classic Chinese cooking styles.

Gillardeau oysters, known as the Rolls-Royce of oysters. Plump and rich meat, with a unique hazelnut aroma, crisp and sweet taste.

Fresh scallops steamed with vermicelli and minced garlic, drizzled with hot scallion oil. Scallops are tender, vermicelli absorbs the flavor, strong garlic aroma.

Shrimp deep-fried until crispy outside and tender inside, sprinkled with toasted garlic breadcrumbs. Crispy and slightly spicy, with a strong garlic aroma. A classic Cantonese dish.

Steamed river crab, preserving the original freshness of the crab meat. Served over glutinous rice cakes with pumpkin, meat patties, or tofu, absorbing the crab's delicious juices.

Delicious dried scallops cooked with dried shredded tofu skin, rich and flavorful broth. Delicate texture, full of umami.

Shrimp combined with "gan si" (shredded tofu skin), possibly simmered in broth. Shrimp is firm, and the shredded tofu skin is tender and flavorful.

Steamed fish drizzled with hot oil and scallion-ginger shreds. Fish is tender, with abundant scallion aroma, the best way to showcase the fish's freshness. Choice of different fish types available.

Braised large fish head in rich sauce, high in collagen. The fish meat is tender and flavorful, suitable for pairing with rice.

Whole fish baked or claypot-baked. The skin may be slightly charred, while the flesh remains tender and flavorful.

Shrimp coated in batter with corn kernels and deep-fried. Crispy outside, tender inside, with the sweetness of corn and the freshness of shrimp.

Stir-fried whelk meat over high heat, precise cooking required. Whelk meat is crisp, tender, and chewy, usually with chili and spices, intensely spicy and satisfying.

Beef short ribs served in a "bright stove" style to maintain heat. Stewed in a secret sauce, the meat is tender and falls off the bone, with a rich sauce.

Tender young beef liver stir-fried with garlic sprouts. The beef liver is tender and powdery, and the garlic sprouts add a pungent aroma. A classic home-style stir-fry.

Beef cubes or slices stir-fried with black pepper and fried garlic. Beef is tender, black pepper flavor is spicy and appetizing, strong garlic aroma.

Claypot slow-simmered lamb, thick broth. Lamb is tender and flavorful, usually with ingredients like dried tofu skin, radish, etc., nourishing and warming.

Classic steamed dish, slices of fatty pork steamed until tender. Choice of taro, preserved vegetables, or dried bamboo shoots, fat seeps into the ingredients, rich but not greasy.

Braised Black-boned Chicken, highly nutritious. Tender meat, flavorful sauce, nourishing and healthy.

Old duck slow-braised, firm meat, rich flavor. Attractive reddish-brown color, suitable for duck lovers.

Free-range chicken stir-fried or braised with chestnuts. Chicken is tender, chestnuts are soft and sweet, a seasonal autumn delicacy.

Famous Pork Stomach stuffed with Chicken or Pork Stomach Stewed with Chicken. Pork stomach is crisp, chicken is tender, soup is milky white and rich, with peppery spiciness, very warming.

Luxurious nourishing dish, black-boned chicken (or precious fowl) stewed with abalone. Soup is fresh and delicious, ingredients are high-grade.

Pork trotters rich in collagen stewed with fresh abalone. Pork trotters are soft and sticky, abalone is tender, sauce is thick.

Pork kidney with scored pattern, stir-fried over high heat. Crisp and tender texture, no gamey smell, usually sour and spicy, very appetizing with rice.

Pan-fried steak, Chinese or Western style. Crispy outside, tender inside, rich in juices.

Goose feet stewed with abalone mushrooms. Goose feet are rich in collagen, soft and flavorful, abalone mushrooms add the umami of fungi.

Similar to Peking Duck, crispy skin and tender meat, sliced and served with pancakes, scallion shreds, and sweet bean sauce.

A classic Sichuan famous dish. Fish slices are cooked in a spicy broth and then drizzled with hot oil. The fish is tender, and the flavor is numbing, spicy, fresh, and fragrant.

Beef slices cooked in a spicy broth, with vegetables at the bottom. Beef is tender, and the flavor is spicy and stimulating.

Beef tongue cooked in the style of boiled beef. The beef tongue has a unique tender and crisp texture, fully absorbing the spicy broth, full of flavor.

Frog meat is white and tender, cooked in a spicy boiled broth, combining freshness and spiciness.

Various seafood combined in a spicy broth, such as shrimp, squid, clams, etc. The freshness of the seafood blends into the spicy soup, creating a rich flavor.

Hunan famous dish, a giant fish head steamed with red chopped chili. Fish meat is tender with lots of collagen, chopped chili is salty, spicy, fresh, and fragrant.

Whole fish steamed with chopped chili. Fish is tender, and the chopped chili's sour and spicy flavor penetrates, very appetizing. Choice of different fish types available.

Frogs stir-fried with chili, onions, etc., in a dry pot. Strong spicy flavor, frog meat is firm, becomes more flavorful with each bite.

Cleaned pork large intestines stir-fried in a dry pot until the fat is rendered. Slightly charred exterior, soft and chewy, spicy and flavorful.

Organic cauliflower stir-fried with slices of fatty pork. Crispy and tender texture with a roasted aroma, a very popular dish with rice.

Duck heads are braised and then deep-fried, sprinkled with salt and pepper. Crispy outside and tender inside, salty, fragrant, and slightly spicy, suitable for nibbling with drinks.

A platter of three ingredients prepared with salt and pepper, possibly including shrimp, ribs, squid, etc. Crispy and salty, satisfying multiple flavors at once.

Lamb chops fried until golden brown and crispy, sprinkled with salt and pepper. Crispy outside, tender inside, rich meat aroma, no gamey smell.

Fish slices cooked with pickled vegetables. The soup is sour and appetizing, and the fish slices are tender. Slightly spicy and not greasy, perfect for soup and meat.

Fatty beef slices cooked in a golden sour and spicy broth (usually with yellow lantern chili sauce). Sour, spicy, and refreshing, with an appetizing broth color.

Fatty lamb slices cooked in a golden sour and spicy broth. Lamb is tender, and the sour and spicy flavor cuts through richness and is appetizing.

Wenzhou specialty clear soup, with irregular long strips of fish balls floating. Clear and fresh soup, chewy fish balls, with hints of vinegar and pepper.

Wenzhou traditional famous dish. Shrimp meat is pounded into thin slices and cooked in soup, with shredded shiitake mushrooms, bamboo shoots, etc. Shrimp slices are as thin as cicada wings, smooth and tender.

Light and delicious thick soup, containing tender tofu and various seafood bits. Smooth texture, nutritious.

A high-grade soup with sea cucumber as the main ingredient. Rich broth, sea cucumber is soft and chewy, nourishing and healthy.

Usually consists of two colors of thick soup (e.g., spinach soup and chicken soup) forming a Tai Chi pattern. Beautiful presentation, delicate texture.

Precious shark fin soup, the broth is usually made from old chicken and ham. Rich and delicious taste, smooth texture.

Black-boned chicken stewed with cordyceps flowers. Golden soup, rich mushroom aroma, with good nourishing effects.

Old duck slow-simmered, rich and flavorful broth. Duck meat is tender, soup is delicious, a traditional nourishing soup.

Fresh water spinach stir-fried over high heat with minced garlic for aroma. Crispy, tender, and refreshing texture with a strong garlic flavor.

Soft and glutinous eggplant, available in a rich soy sauce braised flavor or a sweet and sour, slightly spicy fish-flavored style. Very appetizing.

Stir-fried Cauliflower (usually loose-leaf cauliflower). Crispier texture than regular cauliflower, often stir-fried with a few slices of meat or dried chili.

Cabbage torn by hand and stir-fried over high heat. Crispy texture, usually with dried chili and vinegar, sour and spicy, appetizing.

Two types of vegetables (usually pumpkin, corn, or eggplant) coated with salted egg yolk and stir-fried. The sandy texture of the salted egg yolk coats the vegetables, salty and delicious.

Wenzhou-style thin rice noodles stir-fried. Rice noodles are dry and fluffy, rich in ingredients, delicious.

Soft and chewy rice cake slices stir-fried. Absorbs the umami of the ingredients, a favorite staple in Wenzhou.

Classic Chinese stir-fried noodles, chewy noodles, rich ingredients. Excellent wok hei, fragrant aroma.

Qingtian specialty snack. Made with sweet potato starch skin, filled with meat, cooked and then stir-fried. The skin is crystal clear, with a smooth and chewy texture, very unique.

Stir-fried wide sweet potato noodles. Extremely elastic, smooth, and transparent, absorbing the umami of the sauce.

Wenzhou specialty mixed noodles, usually with minced meat, bean sprouts, and garlic-vinegar sauce. Noodles are flat and smooth, the sour taste is particularly appetizing.

Restaurant's signature fried rice, with distinct grains. Rich in ingredients, possibly including shrimp, char siu, vegetables, etc., with excellent wok hei.

Glutinous rice steamed with yellow wine, with a rich wine aroma. Usually served with red dates, cured meat, or dried seafood, soft, glutinous, sweet, and fragrant.

330ml can or bottle of Coca-Cola.

330ml sugar-free Coca-Cola.

330ml bottle of iced black tea drink.

Large bottle of Coca-Cola.

Large bottle of sugar-free Coca-Cola.

Large bottle of iced black tea.

500ml Evian natural mineral water.

500ml San Pellegrino sparkling mineral water.

Large bottle of Evian mineral water.

Large bottle of San Pellegrino sparkling water.

Fragrant and pleasant jasmine tea drink.

Rich oolong tea drink.

Sweet and cooling coconut milk drink.

Classic Chinese carbonated sports drink, orange flavor.

A famous Chinese herbal tea drink, sweet and cooling, suitable for pairing with hot pot or spicy dishes.

Want Want Milk, a sweet and rich reconstituted milk drink.

One liter bottle of lemon iced tea, cool and thirst-quenching.

Sweet and sour passion fruit and lemon specialty drink, rich in fruit aroma.

China's most famous beer brand. Crisp taste, pure malt aroma, suitable for pairing with meals.

Large serving of fresh draft beer, rich in bubbles, crisp and refreshing taste.