NMK Rai Nud

A classic braised beef noodle or rice noodle dish. Large pieces of beef are slow-braised until tender and flavorful, with a rich, savory broth. Usually served with greens, it offers a rich texture, warming and satisfying.

Spicy and satisfying beef noodles. Slices or pieces of beef are stewed in a red broth full of chilies and Sichuan peppercorns, with a numbing and spicy flavor. Suitable for those who like strong flavors and spicy food.

Noodles with various beef offal (such as tripe, intestines, etc.). The offal is cleaned without odor, stewed until soft and chewy, with a delicious and rich broth.

Noodles with braised pork ribs. The ribs are tender and flavorful, with a rich bone broth. The braised sauce blends into the soup base, with a balanced sweet and savory taste, suitable for all ages.

Noodles/rice noodles with spicy pork large intestine topping. The intestines are cleaned well, retaining their unique oily aroma, with a chewy texture, very appetizing with the spicy broth.

Light and delicious chicken soup noodles. The broth is made from long-simmered chicken, golden and clear, with a sweet flavor. The chicken is tender, suitable for those who don't like spicy food.

Noodles with large pieces of braised pork. The pork is a mix of fat and lean, braised until tender and flavorful, with a rich soy sauce aroma, a classic homestyle flavor.

A luxurious noodle topping combining wild mushrooms and braised meat. Wild mushrooms provide a unique mountain delicacy flavor, combined with braised meat, the broth is incredibly delicious.

Simple vegetarian noodles. Usually served with seasonal vegetables and a light broth or vegetable broth. Suitable for vegetarians or those who prefer a light meal.

Noodles with a topping of freshly stir-fried dried bamboo shoots and minced pork. The dried bamboo shoots have a crisp and tender texture, absorbing the flavor of the meat juices, very chewy, a classic Hunan stir-fried topping.

Classic Hunan farmhouse stir-fried pork noodles/rice noodles. Pork slices are stir-fried with green peppers, creating a wok-hei aroma, spicy and appetizing.

Noodles stir-fried with dried tofu (a type of firm tofu) and pork. The dried tofu has a rich soy flavor and a firm texture, stir-fried with green peppers and pork slices for a unique flavor.

Noodles with a double topping of pork liver and pork belly. The liver is tender, the pork belly is charred, and the combination offers rich layers of texture.

A specialty pork dish with delicious meat, possibly cooked with freshly slaughtered pork to retain its original savory flavor.

Noodles with pickled or fresh green beans stir-fried with minced pork. The green beans are crisp and appetizing, stir-fried with minced pork for a savory aroma, very good with rice and noodles.

Noodles featuring abundant cilantro and beef. The beef is fresh and tender, and the unique aroma of cilantro adds a refreshing flavor to the entire bowl.

Classic Hunan-style stir-fried rice noodles. Rice noodles are stir-fried with meat, egg, and vegetables over high heat, full of wok-hei, with a dry and chewy texture.

Simple and delicious mixed noodles. Cooked noodles are mixed with fragrant lard, soy sauce, and chopped scallions. The lard coats the noodles, making them smooth and rich.

The unique pungent aroma of garlic leaves stir-fried with pork slices as a topping. After stir-frying, the garlic leaves release sweetness, combining wonderfully with the pork aroma.

Crisp lettuce slices stir-fried with pork belly slices. The pork belly fat moistens the lettuce, resulting in a crisp yet not greasy texture.

A regional specialty chicken dish, possibly similar to 'Jiao Tang Ji'. The chicken skin is yellow, the meat is tender, and the flavor is delicious and mellow, usually served with some broth.

Duck meat dish braised in wine. The duck absorbs the wine aroma, removing any gaminess, with tender meat and a unique flavor.

Xiangtan-style boiled fish. The fish slices are smooth and tender, the broth is bright red, and the flavor is spicy and rich, making it an excellent dish to accompany rice.

Famous Hunan dish. A large fish head steamed with chopped red chilies. The fish meat is tender, the chopped chilies are savory and slightly spicy, with an excellent flavor.

Chicken feet stewed until soft and falling off the bone, soaked in a rich and spicy sauce. Rich in collagen, it's a great snack with drinks.

Braised pork belly that is rich but not greasy. The skin is glossy red, the meat is soft and tender, usually served over preserved mustard greens that have absorbed the essence of the meat juices.

Large bowl of stewed pig trotters. The free-range pork is firm, the trotters are stewed until soft and sticky, with a thick broth, good for skin and beauty.

Tender frog meat cooked in a dry pot with chilies, garlic, and other spices. The meat is as tender as chicken, with a spicy flavor.

Spicy and chewy pork intestine dry pot. The intestines are cleaned well, with charred and fragrant fat, abundant side ingredients, and become more flavorful as they cook.

Dry pot dish featuring king oyster mushrooms. The mushrooms have a crisp and tender texture, absorbing the flavors of the dry pot seasoning, delicious and savory.

Dry pot with mixed beef offal. Beef tripe, intestines, etc., sizzle in the pot, with a spicy, savory, and fragrant flavor, very appetizing.

Deep-fried prawns tossed with spicy seasoning. The shells are crispy and edible, the shrimp meat is sweet and springy.

Poached prawns, retaining their original flavor. The shrimp meat is sweet and usually dipped in soy sauce.

Crayfish and crab cooked in a rich, spicy sauce. The shells are hard and the meat is fresh. Peeling them is part of the fun.

Fresh squid stir-fried with celery segments. The squid is tender, the celery is fragrant, a refreshing stir-fried seafood dish.

Shredded daikon radish stir-fried with shredded yellow beef. The radish shreds are sweet and refreshing, the beef is tender and smooth, with a harmonious texture.

Fresh yellow beef slices quickly stir-fried with chilies. The meat is extremely tender and flavorful, a classic Hunan dish.

Air-dried cured beef slices stir-fried with garlic leaves. The cured beef is rich in flavor, chewy, and savory.

Crisp and tender beef tripe stir-fried. The texture is crisp and refreshing, cooked with precise heat to maintain freshness and tenderness.

Marinated beef slices mixed with chili oil, cilantro, and other seasonings. Rich in flavor, it's an excellent appetizer.

Stewed pig trotters and beef tail. Rich in collagen, with a thick broth and tender meat, nourishing and healthy.

A traditional nourishing dish, including ingredients like bull penis. Usually served as a soup, with a mellow flavor.

One of the most classic Hunan dishes. Pork belly slices are stir-fried until the fat renders out, then stir-fried with red and green peppers. It's spicy, charred, and very appetizing.

Pork tongue slices stir-fried. The pork tongue is crisp and tender, without any off-odor, stir-fried with chilies for a unique flavor.

Pork kidney cut into flower shapes and stir-fried. Cooked very quickly to keep the kidney tender and crisp, usually with pickled peppers to remove gaminess and enhance flavor.

Pork tripe slivers stir-fried with local Huang Gong peppers. The tripe is crisp, the Huang Gong peppers are spicy, and the flavor is full.

Specialty Huashi dried tofu stir-fried with celery and shredded pork. The dried tofu has a rich soy flavor, the celery is crisp, and the texture is rich.

Green beans cut into sections and stir-fried with minced pork. Homestyle flavor, the green beans are cooked through and flavorful, savory and delicious.

King oyster mushroom slices stir-fried with pork slices. King oyster mushrooms are thick like abalone and delicious.

Vibrant green scallions stir-fried with golden eggs. Scallions have a rich aroma, simple and delicious.

China's national dish. Sweet and sour tomatoes mixed with egg pieces, rich in juice, very appetizing with rice.

A classic pairing of eggplant and green beans. The eggplant is soft and tender, the beans are flavorful, usually seasoned with minced garlic.

Stir-fried lettuce slices, maintaining the original crispness and fragrance of the vegetable.

Cabbage torn into pieces by hand and stir-fried over high heat. Crispy and sweet texture, usually with dried chilies and vinegar, making it sour, spicy, and appetizing.

Stir-fried or blanched choi sum. Leafy green vegetable, tender and crisp, with a light flavor.

Shredded potatoes stir-fried to a hot and sour flavor. Crispy texture, moderate sourness and spiciness, very popular.

Stir-fried water spinach, usually with garlic. Crisp and tender texture, with a rich garlic aroma.

Pork ribs stewed with lotus root and peanuts. The soup is pink, the lotus root pieces are soft and stringy, and the soup is sweet and rich.

Clear soup with pork ribs and kelp stewed together. The kelp's umami infuses the soup, the ribs are tender, and it's refreshing and cuts through richness.

Pork ribs with sweet corn and carrots. The broth has the natural sweetness of the vegetables and is rich in nutrients.

A simple and quick homestyle soup. The sourness of the tomatoes is appetizing, the egg drops are tender, and it's comforting after a meal.

Seaweed and egg clear soup. Delicious flavor with the unique sea taste of seaweed.

Grilled lamb skewers sprinkled with cumin and chili powder. The lamb is a mix of fat and lean, grilled until charred and oily, with a rich flavor.

Whole grilled chicken wings. The skin is golden and crispy, while the meat inside is tender and juicy.

Grilled chicken mid-wings, the most tender part. Marinated and grilled until the skin is crispy and the meat is tender.

Large grilled chicken leg. The meat is thick and satisfying, with a fragrant aroma after grilling.

Grilled chicken feet, with a charred and soft skin, rich in collagen, and flavorful to gnaw on.

Grilled chicken gizzards on skewers, firm and crisp with a rich flavor that intensifies with chewing.

Grilled dried squid, usually torn by hand. Chewy, with concentrated umami, it's a great snack with drinks.

Fresh squid chunks on skewers, grilled. Brushed with sauce, grilled until springy and delicious.

Small pieces of beef skewers, grilled. The meat is fresh and tender, sprinkled with spices, one skewer at a time.

Grilled ham sausage, with a charred and crispy skin, sprinkled with seasoning powder.

Grilled Taiwanese-style sausage, slightly sweet and with a crisp, springy texture.

Grilled fish tofu, with a puffed, golden-brown skin and a soft, tender, savory interior.

Whole grilled eggplant, split open and topped with minced garlic sauce. The eggplant flesh is soft and flavorful, with a rich garlic aroma.

Grilled corn, usually brushed with sauce. The corn kernels are sweet and tender, with a charcoal-grilled aroma.

Grilled scallion skewers. Scallions become more flavorful after grilling, and are appetizing with chili powder.

Whole skewers of grilled garlic cloves. Cooked garlic loses its pungency and becomes soft and starchy like potatoes.

Grilled pig trotters, with crispy, blistered skin and a soft, sticky interior, emitting a fragrant aroma.

Whole sea bass charcoal grilled. The skin is crispy, the fish meat is tender with few bones, and the seasoning is rich.

Enoki mushrooms grilled in foil. Retains the moisture and umami of the mushrooms, with a rich minced garlic flavor.

Clams in foil or plain clams. The clams are tender and sand-free, with a delicious, slightly spicy broth.

Grilled okra, crisp and juicy, with a unique mucilage and fresh aroma.

Grilled green bean skewers. Grilled until dry and fragrant, with wrinkled surfaces, flavorful and delicious.

Sliced pork belly skewers, grilled. The fat is rendered out, creating a charred aroma without being greasy.

Crisp cucumber tossed with wasabi dressing. Refreshing and cuts through richness, with a pungent and invigorating wasabi flavor.

Deep-fried peanuts. Crispy and delicious, the most classic bar snack.

Hakka-style Salt-Baked Chicken. Yellow skin, tender meat, deeply savory, with a unique flavor.

Shrimp grilled in foil with plenty of minced garlic. The shrimp meat is sweet and fresh, with a strong garlic flavor.

Grilled pork tripe or pork intestine skewers. Cleaned without odor, with a chewy and springy texture.

Fried rice with distinct grains of rice. The rice is dry and fragrant, mixed with scrambled egg bits, simple and filling.

A combination of steamed and fried mantou (steamed buns). Steamed ones are soft, fried ones are crispy, usually dipped in condensed milk.