Qian Tang Cun

Giant pork meatballs are slow-simmered with napa cabbage. The meat is soft and juicy, and the broth is clear and delicious. A traditional Jiangsu delicacy.

Rich crab roe is added to the traditional Lion's Head, enhancing the seafood's sweetness and aroma, creating a richer texture.

Home-style shredded pork dish. You can choose the savory texture of shredded dried tofu, or the crisp and sweet freshness of shredded green pepper.

Napa cabbage and shredded pork are simmered until soft and thick. The texture is smooth and the taste is lightly sweet, perfect for pouring over rice.

Shredded pork dish. You can choose the sweet and sour appetizing tomato flavor, or the pickled mustard green flavor with its unique preserved aroma.

Classic Jiangsu home-style dish. The savory pickled mustard greens are paired with the sweetness of edamame or the bean flavor of bean curd skin. It is refreshing and goes well with rice.

Shredded pork stir-fried with Sichuan pickled peppers, ginger, garlic, and sweet and sour sauce to create a "fish-fragrant" flavor. The texture is sweet, sour, and slightly spicy, very appetizing.

Fresh and tender bamboo shoots stir-fried with shredded pork. The texture is crisp and tender, with the fresh aroma of bamboo shoots.

Classic Sichuan dish, using boiled and then stir-fried pork belly slices. This version is labeled as non-spicy "sauce-explosion" flavor, savory and rich.

Marinated and air-dried cured meat stir-fried with fresh vegetables. The aroma of the cured meat's fat coats the vegetables, creating a unique flavor.

Thinly sliced boiled pork belly drizzled with special garlic soy paste. The meat is tender and not greasy, with a rich garlic aroma.

Shredded pork stir-fried with sweet bean paste. The color is bright red, and the flavor is rich and savory-sweet. Usually served with shredded scallions.

Shanghai home-style dish. The umami from the salted pork permeates the bean curd knots and Qingjiang vegetable hearts. The broth or sauce is fresh and light.

Lightly stir-fried shredded pork dish. The yellow chives are tender and fragrant, while the celery is crisp and refreshing.

Pork tendon braised for a long time in red sauce. The texture is soft, chewy, and gelatinous, with a rich savory flavor.

Bitter melon with shredded pork is refreshing and cooling;沙茶 (Sacha) shredded pork is stir-fried with rich Sacha sauce, with a strong aroma.

Fresh and tender green bamboo shoots stir-fried with shredded pork. A seasonal delicacy with a crisp texture like a pear.

Classic Taiwanese Hakka dish. Stir-fried pork belly, dried squid, dried tofu, and celery. Savory, oily, and shiny, it's perfect with wine and rice.

Large intestine and duck blood are stewed in a spicy broth, usually kept warm on a small stove. The flavor is spicy and rich.

A dish combining "five-spice intestines and duck blood" with stinky tofu. The stinky tofu absorbs the spicy broth, creating a unique flavor.

Stir-fried large intestine seasoned with "three cups" (sesame oil, soy sauce, rice wine) and fresh basil over high heat. The aroma is intoxicating, and the texture is chewy.

Yellow croaker marinated and smoked, with an appealing golden-brown skin and delicate flesh. It has a rich smoky aroma and a unique flavor.

Whole yellow croaker deep-fried until crispy, then drizzled with sweet and sour sauce. Crispy outside, tender inside, sweet and sour, and appetizing.

Cod is white and tender. You can choose to top it with savory and crispy baked tofu crumbs, or opt for the light and fresh steamed version.

Yellow croaker is braised with plenty of garlic, and tofu is added to absorb the delicious fish broth. Rich garlic aroma, tender and flavorful tofu.

Red-braised fish chin. This part is very active, making the meat particularly tender and smooth, rich in collagen.

Aged pickled mustard greens are braised with yellow croaker. The aged aroma of the pickled greens brings out the sweetness of the fish, resulting in a mellow flavor.

Boneless tilapia fillet. You can choose the sweet and sour "sweet and sour" or "vinegar-based" flavor, or the savory and fresh "pickled mustard greens" flavor.

Traditional Jiangnan dish. Yellow croaker is coated in batter and deep-fried, resulting in a golden, fluffy, and crispy exterior with tender fish inside. Usually dipped in vinegar.

Fresh sea bass has firm and elastic flesh. Steaming allows you to taste its original sweet flavor, while sweet and sour is delicious.

Large fish head is "dry-braised" in a rich, slightly spicy sauce until the sauce thickens. The fish head is rich in collagen and has a strong flavor.

Sea bass stewed with tender tofu. The Doubanjiang flavor has a hint of spicy fermented bean paste, while the red-braised version is a savory and sweet soy sauce flavor.

Horsehead fish has flesh as delicate as crab meat. Pan-fried, the skin is crispy and fragrant; red-braised, it is tender and flavorful.

Famous Jiangsu dish. Eel is deep-fried twice until crispy, then coated in a rich sweet and sour sauce. The texture is crispy and sweet like a biscuit.

Classic Shanghai dish. The soft eel shreds and the sound of hot oil being poured over them are its characteristics. The texture is smooth, and the pepper flavor is rich.

Lightly stir-fried hand-peeled shrimp with tender pea shoots. The color is emerald green, the texture is refreshing, and you can taste the original sweetness of the shrimp.

Classic river shrimp dish. You can choose a simple stir-fry or add edamame for texture. Recommended to be eaten with Zhenjiang vinegar.

Whole fresh shrimp deep-fried until crispy, tossed with salt and pepper, minced garlic and onions. Savory, crispy, and perfect with drinks.

Famous Jiangsu dish. Shrimp are quickly deep-fried at high temperature, resulting in a crispy shell and tender meat. The sauce is savory and sweet.

Large shrimp balls coated in batter and deep-fried, served with pineapple slices and mayonnaise. A sweet and sour flavor loved by adults and children alike.

Shrimp cooked with sweet fermented rice, possessing a faint aroma of fermented rice wine and sweetness. A unique and elegant flavor.

Shrimp stir-fried with ginkgo nuts. The slight bitterness of the ginkgo nuts complements the sweetness of the shrimp.

Hot shrimp in tomato sauce is poured over crispy rice crust, creating a sizzling sound. The texture is crispy and the sauce is a blend of sweet and sour.

Chopped shrimp stir-fried with fried dough sticks and water chestnuts, served wrapped in crisp lettuce leaves. The texture is refreshing and crisp.

Fresh shrimp are steamed to perfection, allowing you to best appreciate their original freshness and elasticity.

Large shrimp are braised in tomato sauce. The shrimp meat is firm, and the sauce is rich and sweet.

Soft shell crab is battered and deep-fried, then seasoned with salt and pepper. The entire crab, including the shell, is edible. Crispy and fragrant.

Tender and smooth tofu cooked with fresh and sweet shrimp. The flavor is light and suitable for all ages.

Fresh squid (medium) stir-fried with celery. The texture is chewy and crisp.

Medium squid cooked in the "three cups" style (sesame oil, soy sauce, rice wine) with a rich basil aroma.

Tender and smooth scrambled eggs with shrimp, or with silk melon added for moisture and sweetness.

Chilled chicken marinated in Shaoxing wine. The skin is crisp, the meat is tender, with a rich and fragrant wine aroma. It is refreshing and appetizing.

Tender tofu cooked with crab roe and crab meat in a thick soup. The color is golden yellow, full of umami, perfect for mixing with rice.

Famous Jiangsu dish, also known as Crystal Pork Jelly. Pork trotters are marinated and pressed into a jelly-like form. The texture is chewy, and the meat is crispy and fragrant.

Whole sea cucumber braised with plenty of scallion segments. The sea cucumber is soft, chewy, and absorbs the aroma of the scallion oil sauce.

Chicken and chestnuts braised together. The chestnuts are soft and sweet, the chicken is tender and smooth, and the sauce is perfectly balanced between savory and sweet.

Chicken and fried tofu braised together. The fried tofu absorbs the delicious chicken broth, making it juicy and flavorful.

Tender seasonal spring bamboo shoots stir-fried with pickled mustard greens. The texture is crisp and refreshing, with the unique aroma of pickled mustard greens.

Pork belly braised with red fermented bean curd. The color is bright red, the meat is tender and melts in your mouth, with the savory, sweet, and wine aroma of fermented bean curd.

Fresh bamboo shoots are stir-fried to remove moisture, making them crispier, fresher, and sweeter, with a roasted aroma.

Bean curd knots and bamboo shoots braised with fermented bean paste. The flavor is slightly spicy and savory, and the bean curd knots have a soft yet chewy texture.

Braised beef dish, including both beef brisket and tendon. The brisket is tender, and the tendon is chewy and springy.

Famous Shanghai soup. "醃" refers to cured meat, "篤" means slow simmering, and "鮮" means fresh pork. The broth is rich, white, and delicious, with abundant ingredients.

A refreshing soup containing bean curd knots and Qingjiang vegetable hearts. The soup is clear and savory.

Famous Hangzhou dish. A thick soup made with minced beef, egg white, and cilantro. The texture is smooth, and the taste is light and delicious.

Duck meat braised with large scallions. The duck absorbs the scallion-infused sauce, making the meat tender and not dry.

Sweet silk melon cooked with crab roe. The silk melon is green and sweet, and the crab roe adds a rich seafood flavor.

Large fish head is stewed in a clay pot, usually with abundant ingredients such as tofu and vermicelli. The broth is rich and delicious.

A mixed clay pot dish with various ingredients such as meat slices, seafood, and vegetables. The broth is rich, and the ingredients are diverse.

Home-style tofu dish. Red-braised flavor is savory, while tomato flavor is sweet and sour.

Spicy and appetizing tofu dish, with minced meat added for texture and aroma.

Eggplant is soft and flavorful. You can choose the "fish-fragrant" flavor which is sweet, sour, and slightly spicy, or pair it with an egg dish.

Fresh clams stir-fried over high heat with basil and ginger shreds. Full of umami.

Simple home-style egg dish, stir-fried with scallions. Rich egg and scallion aroma.

Glass noodles absorb the spicy fermented bean paste sauce and are stir-fried with minced meat. The minced meat clinging to the glass noodles resembles ants climbing a tree.

Traditional Taiwanese dish. Eggs are fried with preserved radish (dried radish), and basil can be added for extra aroma.

Stinky tofu cooked by steaming. The holes are filled with broth, the texture is soft and tender, with a unique flavor.

Chicken cubes stir-fried with dried chili peppers and peanuts. The chicken is tender, and the flavor is spicy and vigorous.

Chicken cubes coated in sweet and sour sauce, or a rich savory-sweet "sauce explosion" flavor. Loved by many.

Shredded beef stir-fried with shredded dried tofu or pickled mustard greens. Rich in texture, a perfect companion for rice.

Tender and smooth beef slices with seasonal vegetables, or flavored with "fish-fragrant" sauce.

Green beans are deep-fried and then stir-fried with minced meat and preserved vegetables. The texture is savory and crisp, not greasy.

A stir-fry of three kinds of seafood, including sea cucumber, squid, and shrimp, over high heat. Full of wok hei and rich in umami.

The sourness of the pickled vegetables balances the greasiness of the pork stomach or large intestine. The texture is crisp, tender, and appetizing.

Pork belly braised with bamboo shoots or bean curd knots. The bamboo shoots absorb the meat juices, making them fresh, fragrant, crisp, and tender.