Palais de Wenzhou

A Vietnamese-style cold vermicelli salad, typically served with beef, spring rolls, vegetables, and crushed peanuts. It's refreshing, flavorful, sweet, and sour, and appetizing.

Wenzhou specialty wontons with paper-thin wrappers and delicious meat filling. The broth is light, typically garnished with shredded egg crepes, seaweed, and scallions.

Traditional Wenzhou dry-mixed noodles. The noodles are chewy and usually seasoned with garlic and vinegar sauce, offering a sour and appetizing taste.

Wenzhou-style rice noodles topped with braised, flavorful pork intestines. The rice noodles are smooth, and the intestines are tender and fragrant.

Wenzhou specialty thin rice noodles quickly stir-fried with fresh green vegetables. The texture is dry, fragrant, and fluffy, simple yet delicious.

Thin rice noodles stir-fried with tender chicken slices. The rice noodles absorb the chicken's flavor, creating a fragrant dish.

Rice noodles stir-fried with preserved pork. The unique savory fat from the preserved pork coats each strand of rice noodle, offering a distinctive flavor.

Beef slices stir-fried with Wenzhou rice noodles. The beef is tender, the rice noodles are dry and flavorful, a classic staple dish.

Rice noodles stir-fried with a variety of seafood (such as shrimp, squid, etc.). Full of fresh flavor and rich in texture.

Wenzhou rice noodles stir-fried with fresh shrimp as the main ingredient. The shrimp are springy, and the rice noodles are loose and flavorful.

Fresh green vegetables and noodles stir-fried over high heat. The noodles are chewy, with a light, home-style flavor.

Chicken slices stir-fried noodles. The chicken is tender, and the noodles absorb the sauce, making them savory and delicious.

Stir-fried Preserved Pork with Noodles. The smoked preserved pork adds a rich smoky and savory flavor to the noodles.

Classic beef stir-fried noodles, with tender beef and chewy noodles, usually served with vegetables for added texture.

Mixed Seafood Stir-fried Noodles. The flavors of various seafood are blended in the stir-fried noodles, creating a fresh and delicious taste.

Fresh shrimp stir-fried noodles. The shrimp are sweet, and the noodles are stir-fried until dry and fragrant, suitable for seafood lovers.

Wide rice noodles (Ho Fun) quickly stir-fried with green vegetables. The rice noodles are soft and smooth, with a wok-hei aroma.

Chicken slices stir-fried with wide rice noodles. The chicken is tender, the rice noodles are chewy, and the flavor is fresh and delicious.

Preserved pork stir-fried with rice noodles. The unique savory flavor of the preserved pork perfectly combines with the fragrance of the rice noodles.

Classic stir-fried beef with wide rice noodles. The beef slices are tender, the rice noodles are glossy, and the wok-hei is intense.

Assorted seafood stir-fried with wide rice noodles. The savory juices from the seafood coat the soft and smooth rice noodles.

Shrimp stir-fried with wide rice noodles. The shrimp are crisp, the rice noodles are smooth, and the flavor is fresh and savory.

Wenzhou-style sliced rice cakes stir-fried with green vegetables. The rice cakes are soft and chewy, with a savory and balanced flavor.

Chicken slices stir-fried with sliced rice cakes. Chewy rice cakes paired with tender chicken.

Stir-fried Preserved Pork with Rice Cakes. The fat from the preserved pork seeps into the rice cakes, creating a rich aroma.

Beef slices stir-fried with rice cakes. The savory aroma of the beef complements the fragrance of the rice cakes, offering a rich texture.

Mixed Seafood Stir-fried Rice Cakes. The savory juices from the seafood coat the soft and chewy rice cakes.

Shrimp stir-fried with rice cakes. The bright red shrimp complement the white rice cakes, offering a visually appealing and flavorful dish.

Noodle soup or rice noodles with pickled mustard greens as the main ingredient. The broth has the unique sour and fresh taste of pickled greens, making it appetizing and refreshing.

Noodle soup or rice noodles with braised or stewed beef as the topping. The beef is tender and the broth is rich.

Wenzhou specialty fish ball noodle soup. The fish balls are usually irregular long strips, with a chewy and tender texture.

Noodle soup made with rich old duck broth. The duck meat is fragrant and not greasy, and the broth is nourishing and mellow.

Noodle soup with pork ribs as the topping. The ribs are usually stewed until tender and flavorful, served with fresh noodles.

Lamb Noodle Soup. The lamb is tender and has no gamey smell. The broth is warm and nourishing, suitable for cold weather.

Seafood Noodle Soup. The broth is usually made from simmering various seafood, rich in flavor and with abundant ingredients.

Vegetarian Noodle Soup. A light broth served with a variety of fresh vegetables, healthy and refreshing.

Noodle soup with rich minced meat sauce. The sauce is intensely savory and has a unique flavor.

Dry-mixed Zha Jiang Noodles. The meat sauce is directly coated on the noodles for a richer, more intense flavor.

Braised Beef Noodle Soup. Usually slightly spicy, with generous chunks of beef.

Spicy Lamb Noodle Soup. The lamb is delicious, and the broth is aromatic and appetizing.

Pork Rib Noodle Soup. The pork ribs are stewed until tender, the broth is flavorful, and the noodles are smooth.

Old Duck Noodle Soup. The duck broth is rich, and the duck meat is firm and fragrant.

Mixed Seafood Soup Ramen. The broth is infused with the essence of seafood like shrimp and shellfish.

Noodle soup with preserved pork slices. The smoky preserved pork gives the broth a unique character.

Handmade Fish Ball Soup Ramen. The fish balls are tender and chewy, and the broth is clear and flavorful.

Wenzhou specialty pounded shrimp. Fresh shrimp are coated in flour and pounded into thin slices, then cooked in noodles for a tender, smooth, and unique texture.

Pork Intestine Noodles. Cleaned pork intestines are braised until flavorful, rich but not greasy, perfect with noodles.

Famous Jiangnan dish. A thick soup made with minced beef, egg white, and cilantro. It's smooth and delicious.

Light home-style soup. The sponge gourd is sweet, the eggs are tender, and the soup is clear.

Classic tomato and egg soup. Sweet and sour, appetizing, nutritious, suitable for all ages.

Wenzhou Fish Ball Clear Soup. You can taste the original flavor of the fish, light and delicious.

Soup made with Wenzhou specialty pounded shrimp. The shrimp slices are crystal clear, tender and smooth, and the broth is fresh and fragrant.

Classic Northern thick soup. Moderately sour and spicy, usually containing ingredients like tofu, wood ear mushrooms, and egg ribbons.

Beef slices stir-fried with onions. The sweetness of the onions blends perfectly with the savory aroma of the beef.

Beef dish served sizzling on a hot plate. The sauce is rich and savory, maintaining the beef's heat and tenderness.

Spicy stir-fried beef. Dried chilies are stir-fried until fragrant, the beef is tender, suitable for those who love spicy food.

Chicken slices stir-fried with black wood ear mushrooms. The wood ear mushrooms are crisp, the chicken is tender, and it's a balanced dish.

Classic Sichuan dish. Diced chicken, peanuts, and dried chilies stir-fried with a sweet, sour, and slightly spicy flavor (lychee flavor).

Sizzling Prawns on a hot plate. The shrimp meat is firm, and the high temperature of the hot plate locks in the freshness and aroma.

Shrimp seasoned with rich garlic flavor. The minced garlic is golden and crispy, enhancing the sweetness of the shrimp.

Deep-fried shrimp with crispy shells, sprinkled with salt and pepper powder. Savory and crispy, often eaten with the shells.

Deep-fried frog legs seasoned with salt and pepper. The meat is similar to chicken but more tender, savory, and delicious.

Spicy stir-fried squid rolls. The squid is tender and crisp, coated in spicy red oil, very appetizing.

Refreshing stir-fry. The crisp freshness of celery complements the savory flavor of squid.

Stir-fried Squid with Pickled Mustard Greens. The sourness of the pickled greens effectively removes fishiness and enhances freshness, offering a unique flavor.

Deep-fried pork rib pieces sprinkled with salt and pepper. Crispy on the outside, tender on the inside, savory and delicious, a great accompaniment to drinks.

Classic sweet and sour pork ribs. The ribs are coated in a bright red sweet and sour sauce, which is appetizing.

Pan-fried tofu braised with vegetables. The tofu is crispy on the outside and tender on the inside, absorbing the sauce, with a familiar and comforting flavor.

Rich seafood and tofu casserole. A variety of seafood are cooked together with tofu, the broth is fresh and delicious, served steaming hot.

Famous Sichuan dish. Tender tofu served with a spicy minced meat sauce, offering a numbing, spicy, hot, and tender experience.

A savory dish that pairs well with rice. The crispness of shredded pickled mustard greens perfectly complements the tenderness of shredded pork.

Deep-fried or roasted lamb ribs sprinkled with salt and pepper. The ribs have a good balance of fat and lean meat, are crispy on the outside and tender on the inside, with no gamey taste.

Classic Sichuan dish. Sliced beef is cooked in a spicy red oil broth, usually served over vegetables (like bean sprouts, cabbage). It's numbing, spicy, fresh, and fragrant, with tender beef.

Prepared like boiled beef, but with frog legs as the main ingredient. The frog meat is tender and absorbs the spicy broth, making it very satisfying.

A large bowl of Sichuan-style fish slices. The fish slices are smooth, and the soup is topped with a large amount of dried chilies and Sichuan peppercorns, offering a numbing and spicy flavor.

Pickled Mustard Greens Fish Soup. The fish is tender, the pickled greens are sour and fresh, and the broth is sour, spicy, and appetizing; you can even drink the soup directly.

Spicy stir-fried crab. The crab meat is sweet, stir-fried with spices like chili and Sichuan peppercorns, offering a strong flavor.

Spicy and fragrant large shrimp, cooked in a dry pot or stir-fried. The shrimp shells are crispy, the meat is flavorful, and it's numbing, spicy, and fresh.

Famous Chongqing dish. Diced chicken deep-fried until dry and crispy, stir-fried with a large amount of dried chilies. You search for chicken among the chilies; it's crispy, numbing, and spicy.

Sichuan cold dish. Cooked chicken pieces are drizzled with red oil, Sichuan peppercorn oil, and sesame sauce. It's numbing, spicy, fresh, and fragrant, with tender chicken.

Lamb cubes on toothpicks, usually deep-fried and sprinkled with cumin and chili powder. Bite-sized, with a fragrant, crispy, and charred flavor.

King of Sichuan cuisine. Sliced pork belly is boiled, then stir-fried again, usually with garlic sprouts or chilies. Rich but not greasy, with a deep savory flavor.

Home-style stir-fry. Sliced pork stir-fried with shredded green and red peppers, colorful and with a slightly spicy, fresh flavor.

Cold tossed tripe shreds. Tripe is cleaned, cooked, and tossed in a spicy red oil sauce, offering a crisp, tender, and chewy texture.

Cabbage (head cabbage) cooked in a dry pot or stir-fried. Usually stir-fried with slices of pork belly, it's crisp, sweet, and has a hint of smoky flavor.

Classic Sichuan dish. Shredded pork stir-fried with wood ear mushrooms, carrots, etc., in a sweet, sour, and slightly spicy 'fish-fragrant' sauce, very good with rice.