Royal Tching Tao

This is a classic Northern cold dish, featuring translucent mung bean jelly noodles. They have a smooth and chewy texture, usually served with shredded cucumber and other vegetables, dressed with sesame paste, vinegar, and chili oil for a sour, spicy, and appetizing flavor.

A platter of assorted marinated meats, such as braised pork and offal. The meat is flavorful and has a rich five-spice braising liquid flavor, making it a suitable cold dish to accompany drinks.

Beef shank is slow-cooked and braised in a special soy sauce mixture. The meat is firm and chewy, sliced thinly, with a savory and delicious taste and a long-lasting aftertaste.

A cold dish of small cuttlefish (a type of small squid) tossed with scallions. The cuttlefish is tender and crisp, complemented by the fresh aroma of scallions, making it refreshing and appetite-whetting.

Sea cucumber slices are processed to achieve a crisp texture and seasoned primarily with a large amount of minced garlic and vinegar. It has a sour, spicy, fresh, and fragrant taste with a strong garlic flavor, making it a classic appetizer.

Beef tripe is quickly blanched and then tossed with a special chili oil sauce. It has a crisp and tender texture, with a numbing, spicy, fresh, and fragrant taste, and a bright red, appetizing color.

The simplest home-style cold dish. Tofu cubes are mixed with chopped scallions, salt, and sesame oil. It has a soft and tender texture, with a light and natural flavor that retains the aroma of beans and scallions.

Shredded kelp is mixed with chili oil and seasonings. It has a crisp and tender texture, with a spicy and refreshing taste, rich in oceanic flavor.

Tofu is braised in a five-spice soy sauce mixture until flavorful. The skin is slightly firm, and the inside is juicy, with a rich flavor of spices like star anise and cinnamon.

Chicken is cooked and then cut into pieces, with yellow skin and white meat. The meat is tender and retains its original flavor. It is served with a special dipping sauce and is exceptionally delicious.

Fresh crab chunks stir-fried with ginger and scallions. The crab meat is fresh and sweet, and the aroma of scallions and ginger fully enhances the seafood's flavor. Shells need to be peeled to eat.

Whole lobster is cut into chunks, deep-fried, and then stir-fried with salt and pepper. Crispy shell, firm and springy lobster meat, savory and slightly spicy, with a unique flavor.

Large shrimp are deep-fried with shells until golden brown and seasoned with salt and pepper. Crispy on the outside and tender on the inside, with a savory and delicious taste. You can eat them with the shells or peel them.

Large shrimp are butterflied and steamed with a generous amount of minced garlic. Rich garlic aroma, fresh and juicy shrimp, retaining the original flavor of the seafood.

Shrimp are coated in a special batter and deep-fried. Crispy and fluffy on the outside, with tender shrimp inside. This is a seafood dish with a Qingdao specialty.

A variety of seafood (such as shrimp, squid, shellfish) and vegetables are stewed together in a clay pot. The broth is fresh and rich, with abundant ingredients, making it warm and nourishing.

Fresh squid is cut into sections, coated in flour, deep-fried, and then sprinkled with salt and pepper. It has a crispy exterior and tender interior, with the fresh flavor of squid perfectly combined with the spiciness of pepper.

Tender small cuttlefish (small squid) is stir-fried with vegetables over high heat. You can choose to have it with the pungent flavor of chives or the crisp sweetness of garlic sprouts. This is a classic home-style seafood stir-fry.

A classic Chinese dish. Pork tenderloin strips are deep-fried and then coated in a rich, sweet and sour sauce. Crispy on the outside and tender on the inside, with a delicious sweet and sour taste, suitable for all ages.

Pork trotters are slow-cooked and braised for a long time. They have a bright red color, a soft and chewy texture, are rich in collagen, and have a strong savory flavor.

Pork ribs and kelp are stewed in a clay pot. The soup is clear and flavorful, the ribs are tender, and the kelp is fresh. This is a nutritious soup dish.

Pork ribs are cut into small pieces, deep-fried until golden brown, and then tossed with salt and pepper. Crispy on the outside and tender on the inside, with a savory and slightly spicy flavor, perfect for accompanying rice or drinks.

Pork ribs coated with fermented black beans and seasonings, then steamed. The meat is tender and juicy, with the savory flavor of fermented black beans fully infused into the meat.

Large pork meatballs, usually deep-fried and then braised. They are soft and juicy, with a rich meat flavor, served with a savory sauce.

Shredded pork is stir-fried with sweet bean sauce, resulting in a rich savory and sweet flavor. It is served with shredded scallions and can be wrapped in tofu skin or small pancakes for a rich texture.

A classic Sichuan dish. Although the name contains 'fish', there is no fish. Shredded pork is stir-fried with wood ear mushrooms, bamboo shoots, etc., and seasoned with pickled chilies, vinegar, and sugar to create a unique flavor that is sweet, sour, spicy, and savory.

Chicken pieces are steamed in lotus leaves. The chicken is tender and has a subtle, fresh aroma of lotus leaves.

Chicken pieces are deep-fried until crispy, then quickly stir-fried with a small amount of sauce to thicken. Crispy on the outside and tender on the inside, with a slightly spicy and sweet flavor, and a rich aroma.

Diced chicken is stir-fried with chilies. The chicken is tender, spicy, and appetizing, making it a great dish to accompany rice.

Beef slices are blanched in a spicy broth, and then hot oil is poured over to activate the aroma of chili and Sichuan peppercorns. The beef is tender, the broth is numbing and spicy, and the side dishes are abundant.

Beef slices are quickly stir-fried with leeks and served sizzling on a hot iron plate. Sizzling sound, rich leek aroma, tender beef.

Beef slices are cooked on an iron plate with a rich black pepper sauce. The spiciness of the black pepper perfectly blends with the umami of the beef.

Lamb chops are stewed with wolfberries and other medicinal herbs. The lamb is tender, and the broth is warming and nourishing, with a hint of herbal fragrance.

Lamb chops are pan-fried or roasted and sprinkled with a generous amount of cumin and chili powder. Crispy on the outside and tender on the inside, with a Western flavor and a strong aroma.

Pork intestines are cleaned, cut into sections, and stir-fried with chilies. They are rich without being greasy, have a soft and chewy texture, and a spicy flavor.

Pork intestines are deep-fried until the surface is crispy, then sprinkled with salt and pepper. Crispy on the outside and soft on the inside, the unpleasant odor is removed, retaining the aroma of the fat.

Beef tripe is quickly blanched and cooked, then drizzled with hot oil and soy sauce. It has a crisp texture and a light, fresh flavor that retains the original taste of the ingredients.

Beef tripe is quickly stir-fried with a large amount of cilantro. The fresh aroma of cilantro removes any gamey smell, and the tripe is crisp. This is a refreshing stir-fry.

Eggplant chunks are deep-fried and then braised, served in a clay pot. The eggplant absorbs the rich sauce, making it soft, flavorful, and very appetizing with rice.

Cabbage is hand-torn into pieces and stir-fried with dried chilies and Sichuan peppercorns over high heat. Crispy texture, numbing, spicy, fragrant, with wok hei.

Seasonal fresh Chinese vegetables (such as Shanghai bok choy, water spinach) are stir-fried with minced garlic. The color is emerald green, the texture is crisp, and the garlic aroma is strong.

Minced pork stir-fried with vermicelli. It is named 'Ants Climbing a Tree' because the minced pork sticks to the vermicelli, resembling ants climbing a tree. The vermicelli is smooth and absorbs the spicy meat sauce.

Vegetables and tofu are slowly simmered in a clay pot. The broth is light and delicious, and the tofu is tender. This is a healthy and refreshing vegetarian dish.

A famous Sichuan dish. Soft tofu is braised in a spicy sauce with minced meat. It has a smooth texture and combines numbing, spicy, hot, fragrant, crispy, and tender qualities.

Japanese or soft tofu is stewed with shrimp, squid, and other seafood. The texture is smooth, and the seafood flavor permeates the tofu, making it delicious.

Garlic sprouts are cut into sections and stir-fried with shredded pork. The garlic sprouts are crisp and sweet, and the shredded pork is tender. This is a classic home-style stir-fry.