Restaurant LaoBaiWei 老百味餐馆

A classic appetizer. Shredded jellyfish has a crisp texture, usually seasoned with vinegar, minced garlic, and sesame oil. It has a sour and fresh appetizing taste, perfect as a pre-meal dish.

Dried loach, cooked after being air-dried. It has a chewy texture and concentrated flavor with a unique umami taste, suitable for pairing with drinks.

A Wenzhou specialty pork product, typically made by thinly slicing lean pork, then marinating and air-drying it. It has a firm, chewy texture, a balanced sweet and savory taste, and a rich pork aroma.

Marinated and air-dried pork ribs. The meat is firm with a unique flavor, usually steamed or fried before serving, offering a savory taste.

Small yellow croaker coated in batter and deep-fried until golden. Crispy on the outside, tender on the inside, even the fine bones are fried to a crisp. Usually dipped in salt and pepper or eaten directly.

Tofu slow-cooked in a special brine. The tofu absorbs the rich flavor of the brine, resulting in a tender, flavorful, and savory dish.

Pork ribs cut into small pieces, marinated and deep-fried. Crispy on the outside and tender on the inside, with a rich meaty aroma, a beloved dish to accompany drinks.

A tofu-like food primarily made from fish paste. It has a delicate, chewy texture and a rich umami flavor, distinct from regular soy products.

Turnip slices, chilled and dressed. Crispy and juicy, with a unique fresh and slightly spicy flavor, excellent for cutting through richness.

Chicken feet soaked in brine with wild Sichuan peppers. Crispy skin and tender meat, with a sour and spicy refreshing taste, a very popular appetizer.

Fresh bamboo shoots braised in heavy oil, soy sauce, and sugar. It has a bright red color, a tender and crisp texture, and a balanced sweet and savory taste, full of the essence of spring.

Cooked chicken feet, deboned or cut into pieces, then dressed with seasonings. It has a chewy, springy texture and a delicious flavor, suitable as a snack with drinks.

Duck meat cooked with sesame oil as the main seasoning. The duck meat is firm, with a glossy skin, and a rich sesame oil aroma.

Duck heads slow-cooked in secret brine. The meat is tender and flavorful, perfect for sucking the marrow. A must-try for bone-gnawing enthusiasts.

Chicken gizzards sliced and tossed with sesame oil and other seasonings. It has a crispy, chewy texture and a strong sesame oil aroma, making it a good accompaniment to drinks.

A Wenzhou specialty delicacy, braised duck tongue. It has a tender, juicy texture with a bit of cartilage, offering a savory and slightly sweet unique flavor.

Broccoli stems with the tough outer skin removed, sliced and served cold. They have an extremely crisp and tender texture, with a sweet and refreshing taste, making it a healthy vegetarian cold dish.

Marinated radish slices or strips. Crispy and refreshing, with a balanced sweet and sour taste, excellent for cutting through richness and stimulating appetite.

Hairtail eel, marinated and air-dried, then steamed or fried. The fish meat is firm and chewy, with a rich seafood flavor, and is a traditional delicacy from the Wenzhou area.

A traditional Wenzhou delicacy, made by mixing fish paste with a small amount of fatty meat and starch, formed into a patty and steamed. Served sliced, it has a delicate, tender texture and a rich fish flavor.

A simple cold dish, mainly composed of cilantro and dried shrimp. The dried shrimp provide umami and texture, while the cilantro adds a fresh aroma.

Plump bread crab stir-fried with chili and spices. The sweetness of the crab meat perfectly combines with the spiciness of the chili for an intensely flavorful and satisfying experience, ideal for those who enjoy bold flavors.

A classic Cantonese preparation where bread crab is stir-fried with generous amounts of ginger and scallions. The ginger and scallions enhance the crab's natural sweetness, preserving its original flavor, resulting in a light and delicious dish.

Bread crab pieces stir-fried with salted egg yolk. The crab meat is tender, coated with a crumbly salted egg yolk, offering a rich, savory flavor and complex texture.

Indian crab pieces braised with soy sauce, sugar, and other seasonings. It has a bright red color, with a rich sauce coating the crab meat, offering a balanced sweet and savory taste.

Crab pieces steamed on top of tofu. The crab juices seep into the tofu, making it smooth and delicious, while the crab retains its pure sweetness.

Razor clams blanched and then drizzled with hot scallion oil and soy sauce. Simple preparation maximizes the freshness and tenderness of the razor clams, with a rich scallion aroma.

Plump razor clam meat stir-fried with garlic sprouts. The pungent aroma of garlic sprouts removes any fishiness from the seafood and enhances its freshness, creating a rich flavor profile.

Razor clam meat stir-fried with chives and bean sprouts. The bean sprouts provide crispness, the chives add fragrance, and the razor clams are tender, creating a home-style stir-fry.

Squid cooked on a hot iron plate, usually served with onions and sauce. It sizzles upon arrival, releasing a fragrant aroma, with a chewy texture.

Fresh squid slices stir-fried with celery segments. The refreshing fragrance and crispness of celery complement the freshness of the squid, resulting in a light and non-greasy dish.

Chewy squid tentacles stir-fried with chives. The unique aroma of chives pairs perfectly with seafood, making it a great dish to accompany rice.

Squid tentacles stir-fried with garlic sprouts. The slight spiciness and garlic aroma of the garlic sprouts effectively remove fishiness and enhance freshness, while the squid tentacles have a chewy texture.

A combination of squid tentacles and celery segments. The celery adds a crisp texture, and the entire dish is fresh and light.

Fatty beef or lamb rolls cooked with enoki mushrooms, usually in broth. The lamb is tender without gaminess, the enoki mushrooms are smooth, and the broth is rich and pairs well with rice.

A clay pot dish slow-cooked with beef penis and traditional Chinese medicinal herbs. The beef penis becomes tender and gelatinous, with a rich broth. Traditionally believed to have nourishing properties.

Oxtail pieces slow-cooked in a clay pot for an extended period. The meat is tender and falls off the bone, rich in collagen, with a deep and mellow flavor.

Skin-on lamb pieces braised in a clay pot. The lamb is tender and flavorful without a strong gamey taste, suitable for winter consumption, warming and nourishing.

Whole old duck or duck pieces slow-cooked with ingredients like dried bamboo shoots. The soup is golden and clear, extremely flavorful, with tender duck meat. It is a famous dish from the Jiangnan and Zhejiang regions.

Tender duck blood cubes and tofu cubes simmered together in a clay pot, usually with a mildly spicy broth. The texture is delicate and smooth, perfect with rice.

A classic Cantonese staple. Wide rice noodles (ho fun) are stir-fried over high heat with beef slices, bean sprouts, and scallions. It has a rich 'wok hei' aroma, with soft ho fun and tender beef.

Ho fun stir-fried with smoked preserved meat slices. The smoky aroma of the preserved meat infuses the ho fun, creating a unique and savory flavor.

Wenzhou-style thin rice noodles (fen gan) stir-fried with preserved meat. The fen gan has a chewy and dry texture, complemented by the savory aroma of the preserved meat, making it very delicious.

Noodles stir-fried with preserved meat slices and vegetables. The noodles absorb the aroma of the preserved meat, making it a simple yet satisfying staple.

A traditional Wenzhou noodle dish. Cooked noodles are mixed with minced meat, minced garlic, vinegar, and a special sauce. It is sour and appetizing, with a rich garlic flavor.

Chewy rice cake slices stir-fried with preserved meat. The rice cakes absorb the sauce and meat flavor, resulting in a soft, chewy, and savory dish.

Rice stir-fried with egg mixture and chopped scallions. Each grain of rice is distinct, with a rich egg aroma, a simple yet classic staple.

Rice braised or stir-fried with preserved mustard greens and minced meat. The unique savory flavor of the preserved mustard greens permeates the rice, making it a unique and appetite-stimulating dish.

Steamed white rice, perfect for pairing with various dishes.