Niao Yi Hua Xiang

A pocket-shaped flatbread, usually served with meat dishes. Soft and fragrant, suitable for wrapping dishes.

A home-style dish of shredded dried tofu stir-fried with shredded pork. Rich in texture, the chewiness of the tofu complements the tenderness of the pork, savory and pairs well with rice.

A dish with Hakka flavors. Typically savory and appetizing, showcasing the rich taste and aroma characteristic of Hakka cuisine.

Pork ribs braised with preserved plums. Sweet and sour flavor that cuts through richness, tender and flavorful meat with the fruity aroma of plums.

Matsusaka pork (pork jowl) stir-fried with kimchi. Matsusaka pork is crisp and tender, paired with the spicy and sour flavor of kimchi, making it very appetizing.

Premium pork belly slow-braised in soy sauce and Shaoxing wine. Rich without being greasy, melts in your mouth, with a deep savory flavor, a classic Jiangnan delicacy.

A dish of squid and pork braised together. The umami of the seafood blends with the savory meat, creating a unique and complex flavor. Requires advance reservation.

Giant pork meatballs stewed with napa cabbage (Jin Bai). The meatballs are soft and juicy, and the napa cabbage absorbs the soup, becoming sweet and tender. The broth is delicious.

Precious monkey head mushrooms and Matsusaka pork are stir-fried or stewed in sesame oil. It has a rich sesame oil aroma, is nourishing and warming, with complex textures.

Braised pork trotters served with longevity noodles, a traditional dish symbolizing long life and good fortune. The pork trotters are chewy and flavorful, rich in collagen, suitable for group gatherings.

Tender beef strips and shredded tofu skin stir-fried with cilantro roots. The texture is soft with the chewiness of tofu, and the cilantro roots add a unique fresh aroma.

Beef slices stir-fried with bell peppers and green peppercorns. The green peppercorns provide a fresh aroma and a slight numbing sensation, colorful and tender.

Tender beef strips stir-fried with young ginger. The ginger's aroma is mild and not spicy, perfectly complementing the sweetness of the beef, with a crisp texture.

New Zealand lamb chops cooked with a special sauce. The meat is tender and juicy, without a strong gamey flavor, and the sauce is rich.

Deep-fried pumpkin slices coated and stir-fried with salted egg yolk (golden sand). The savory salted egg yolk perfectly combines with the natural sweetness of pumpkin, resulting in a creamy and sandy texture.

Green beans are deep-fried to remove water, then dry-fried with minced meat, scallions, and garlic. The texture is dry, fragrant, and crispy, a very rice-friendly dish.

Tender seasonal green bamboo shoots coated and stir-fried with salted egg yolk. The bamboo shoots are crisp, sweet, and juicy, with the rich savory flavor of salted egg yolk, creating a unique taste.

Fried rice with diced Cantonese preserved sausage. The rice is stir-fried to be distinct grains, with each bite carrying the unique aroma and sweet-savory flavor of the preserved sausage.

Thick, flat Hakka rice noodles stir-fried over high heat with abundant ingredients. The noodles are chewy and smooth, absorbing the sweetness of mushrooms and vegetables, full of wok hei.

Fried rice stir-fried with XO sauce (dried scallop sauce) and various seafood. Rich umami flavor with the sweetness of seafood and the mild spiciness of XO sauce.

A classic Taiwanese dish flavored with soy sauce, sesame oil, and rice wine (three ingredients), with plenty of basil for aroma. The chicken is savory and flavorful, with a captivating aroma.

Chicken is battered and deep-fried, then coated in a sweet and sour, slightly spicy sauce. Crispy outside, tender inside, sweet and sour, and appetizing, this is a famous modified Hunan dish.

Chicken is marinated and air-dried, then fried until the skin is crispy and the meat is tender. The skin is golden and crispy, while the meat is juicy and delicious.

Boneless duck meat topped with thick taro paste and deep-fried together. Crispy on the outside, with smooth and sweet taro paste inside, and fragrant duck meat, the texture is very rich.

Fresh shrimp stir-fried with eggs, cooked to a soft, creamy consistency. Moist and smooth texture, full of eggy aroma and the sweetness of shrimp.

Tender tofu braised in a clay pot with shrimp, squid, and other seafood. The tofu soaks up the essence of the seafood broth, resulting in a fresh, smooth, and comforting dish.

Premium cod topped with shredded scallions and ginger, steamed. The fish is white and delicate, melts in your mouth, and the steaming method preserves the cod's original sweetness.