Nan Cun Xiao Chi Dian

A platter containing various classic braised items, such as firm tofu, seaweed, and braised eggs. Stewed in a soy sauce-based braising liquid, it's savory and flavorful. Suitable as an appetizer or side dish.

A large portion platter of assorted braised items, suitable for sharing among multiple people. Includes firm tofu, bean curd sheets, braised eggs, and seaweed, offering a rich variety of textures.

A braised platter featuring pig ears, accompanied by firm tofu, seaweed, and other side dishes. The pig ears have a crisp and tender texture with the chewiness of cartilage.

A deluxe platter including braised beef shank, tender with tendon. Paired with various classic braised dishes, offering rich layers of flavor.

The ultimate large platter featuring all the restaurant's braised specialties, including beef shank, pig ears, and various bean products and seaweed. Suitable for group gatherings.

Crispy small dried fish and peanuts stir-fried together. Crispy texture, with a balanced sweet and savory taste, a classic bar snack.

Crisp and refreshing cucumber, smashed and pickled. Flavored with garlic and a hint of sourness, it's very appetizing and cuts through richness.

Braised beef shank slices, tender with tendon. Excellent texture, the meat is delicate and not dry, with a rich aroma.

Braised pig ears sliced thinly, with cartilage, offering a crisp and chewy texture. Moderately savory, rich in collagen.

Honeycomb beef tripe, braised until tender and flavorful, while retaining some elasticity. It absorbs the rich braising liquid, offering a unique flavor.

Taiwanese home-style fried noodles, stir-fried with shredded pork and vegetables over high heat. Full of 'wok hei', the noodles absorb the savory broth.

Dry mixed noodles with a Sichuan flavor base. The aroma of Sichuan peppercorns and chili oil is intense, with a numbing and spicy kick.

A simple yet classic old-fashioned mixed noodles. Seasoned with traditional lard and soy sauce, it has a fragrant aroma and a smooth texture.

Noodles topped with a rich meat sauce, usually made from stir-fried ground pork and diced firm tofu. Savory and rich, the flavor is enhanced when mixed before eating.

Cold noodles served with sesame sauce and shredded cucumber. Refreshing and chewy texture, with a rich sesame aroma, suitable for summer.

Hot noodles mixed with special sesame paste. The sesame aroma emanates with the heat, offering a rich and smooth texture.

Dry noodles topped with stir-fried pickled mustard greens and shredded pork. The savory and crisp texture of the pickled mustard greens adds layers of flavor to the noodles.

Thickened starchy broth, with abundant ingredients including vegetables, egg drop, and meat slices. Smooth texture, similar to a non-sour, non-spicy hot and sour noodle soup.

Noodle soup with a broth made from fresh tomatoes. The broth has a natural sweet and sour taste from the tomatoes, refreshing and healthy.

Combines hot and sour soup with noodles. The broth has a balanced acidity and spiciness, with ingredients like tofu, wood ear mushrooms, and egg drop, offering a rich and thick texture.

Clear soup noodles with savory pickled mustard greens and shredded pork. The broth is refreshing, and the umami from the pickled mustard greens enhances the soup's sweetness.

A classic thick soup, with a sour and spicy appetizing flavor. Ingredients typically include tofu, pig's blood, wood ear mushrooms, and bamboo shoots, finished with egg drop.

A thick, starchy soup, not sour or spicy. Full of vegetables, meat slices, and egg drop, with a smooth and comforting texture.

A mixed soup containing four main ingredients, usually referring to vegetables, tofu, tomatoes, and egg drop. Nutritionally balanced, with a light and fresh broth.

Shrimp in shell deep-fried until crispy, then stir-fried with scallions, garlic, chili, and pepper salt. Crispy and savory, suitable for eating whole, including the shell.

Fresh shrimp simply blanched, preserving the natural sweetness and elasticity of the shrimp meat. Usually served with a dipping sauce.

Pickled peeled chili peppers stir-fried with eggs. The mild spiciness and sweetness of the chili peppers perfectly blend with the egg aroma, very good with rice.

A classic home-style dish, combining the sweetness of tomatoes with the tenderness of scrambled eggs. Moist texture, with a balanced sweet and sour taste.

A traditional Taiwanese omelet with crispy preserved radish (cai po). The savory and crispy preserved radish blends with the egg aroma, full of old-fashioned flavor.

Fresh cabbage stir-fried over high heat, retaining its crispness and sweetness. Simply seasoned, refreshing and healthy.

Cabbage stir-fried with bacon slices. The bacon fat and smoky aroma penetrate the vegetables, creating a rich flavor.

Cabbage stir-fried with tomatoes. The sweetness and sourness of the tomatoes make the cabbage more refreshing and appetizing.

Stir-fried Chinese broccoli, with a crisp texture and a slightly unique bitter-sweet taste. Usually flavored with minced garlic.

Chinese broccoli stir-fried with bacon. The savory flavor of the bacon balances the slight bitterness of the Chinese broccoli, adding layers of flavor.

A classic pairing of Cantonese preserved sausage and Chinese broccoli. The sweet and savory fat from the sausage coats the crisp vegetables, creating an alluring aroma.

Stir-fried chayote tendrils, tender and crisp. Usually stir-fried with fermented black beans, garlic, or ginger.

Stir-fried Malabar spinach, with thick leaves and a unique tender and smooth texture. It has a special earthy aroma.