Lu Guang Xiao Chi Guan

Dry tossed noodles with tender shredded chicken. The chicken is finely textured and tossed with sauce for a light and non-greasy flavor.

A classic "military village" flavor. A savory and rich sauce made with minced meat and diced dried tofu is poured over noodles, offering a rich texture.

A rich fried sauce made with fermented bean paste, minced meat, and diced dried tofu, tossed with noodles. The flavor is savory, sweet, and aromatic, with a satisfying taste.

Noodles tossed with a rich sesame paste base. The flavor is nutty and rich with sesame, and the texture is thick and smooth.

A combination of both Zha Jiang (fried sauce) and sesame paste. It blends the savory flavor of fermented bean paste with the rich creaminess of sesame, creating a complex taste.

Dried shrimp (kaiyang) are used to enhance the flavor, prepared in a spicy and sour sauce. The noodles absorb the umami of the shrimp and the spicy and sour sauce, making them appetizing and satisfying.

Noodles tossed with a meat sauce flavored with Sichuan peppercorns and chili. Spicy and stimulating, suitable for those who enjoy rich and spicy flavors.

Noodle soup with preserved mustard greens (xue cai) and shredded pork. The broth is savory and refreshing, with the unique aroma of xue cai.

Noodle soup with pickled cabbage and shredded pork. The slight sourness from the pickled cabbage blends into the broth, making it more appetizing and less greasy.

Refreshing vegetable broth with handmade meatballs. The meatballs are firm and springy, and the broth is light and warming.

Chopped bok choy is braised with cured meat or hometown meat and rice. The rice absorbs the fresh fragrance of the vegetables and the savory oiliness of the meat, creating a unique flavor.

Scallion pancakes are cut into strips and stir-fried with shredded meat and vegetables over high heat. The pancake strips absorb the sauce while retaining their chewiness, creating a rich texture.

Assorted braised side dishes, such as dried tofu, kelp, braised eggs, or braised pork. They are typically savory and flavorful, suitable for pairing with noodles.

Assorted cold appetizers, refreshing and appetizing.

Assorted stir-fried dishes.

A large fish head (usually a silver carp head) is pan-fried and then braised in a casserole with broth and various ingredients like tofu, noodles, and cabbage. The broth is rich and delicious, suitable for sharing among many.

A luxurious casserole dish featuring two main umami ingredients (such as seafood or meat). The broth is rich and flavorful, with generous ingredients.

A classic Huaiyang dish. Giant pork meatballs are deep-fried and then braised with napa cabbage. The 'Lion's Head' meatballs are tender and juicy, the cabbage is sweet, and the broth is savory.

A famous Shanghai dish. 'Yan' refers to salted meat (like Jinhua ham), 'Du' means to simmer over low heat, and 'Xian' refers to fresh pork. The soup is milky white, with a rich, savory, and fresh flavor, served with bamboo shoots and fried tofu skin knots.