Sha Er Dai Hui Huang Sha Xian Xiao Chi Sae O Dai Sa Sian

Steamed buns made with minced pork filling, featuring thin skin and generous filling. They are juicy when bitten into, with a rich pork flavor and tender texture. Usually dipped in vinegar to cut through the richness and enhance the flavor.

Wontons with paper-thin wrappers, filled with delicious minced pork. The broth is usually light and savory, served with chopped scallions or seaweed. They have a smooth, melt-in-your-mouth texture.

Cooked noodles mixed with rich peanut sauce. The aroma of peanut sauce coats every chewy noodle, resulting in a smooth and thick texture, usually with a slightly sweet and savory flavor.

Steamed dumplings named after their willow-leaf shape. They have thin skin and ample filling. Steaming preserves the original flavor of the ingredients, resulting in a soft, chewy, and tender texture.

Mini steamed buns, about the size of a thumb, perfect for one bite. The skin is soft, and the filling is delicious. Ideal as a dim sum item.

A classic mixed noodle dish, with freshly made scallion oil poured over the noodles. Rich in scallion aroma, the noodles are oily and chewy, usually served with browned scallion segments. The flavor is simple yet extremely appealing.

Mini pan-fried buns, with a golden crispy bottom and a soft top. The meat filling is tender and juicy, sprinkled with sesame seeds and scallions for a rich texture, crispy outside and tender inside.

Buns cooked in a pan with water and oil. They have an appealing crispy bottom, soft dough, and savory filling. The steaming process during cooking ensures the buns are thoroughly cooked and remain moist.

A soup featuring a variety of beef offal (such as tripe, intestines, lungs, etc.). The broth is usually simmered from beef bones, rich and flavorful. The offal is cleaned thoroughly without any unpleasant odor, offering a rich and chewy texture.

A soup primarily featuring fresh beef slices, usually with ginger slivers to remove any gaminess and enhance freshness. The beef is tender and smooth, and the broth is clear and sweet. A nourishing soup to warm the stomach.

A specialty snack from the Minnan region. Sliced beef is coated with sweet potato starch and then cooked. The soup is thick and viscous, with tender and chewy beef slices, offering a unique flavor.

A soup featuring hand-beaten beef balls. The beef balls are firm and Q-bouncy, with a juicy interior. The broth is fresh and delicious, usually sprinkled with celery or scallions for added aroma.

Braised duck heads, with a bright red color. The meat is firm and suitable for diners who enjoy gnawing on bones and sucking the braising liquid. It's savory, slightly spicy, and pairs well with drinks.

The duck chin area has tender meat and cartilage. After braising, it's fragrant, soft, and crispy. An exquisite casual snack.

A classic braised snack. The duck neck meat is firm and chewy. The braising flavor penetrates to the bone, becoming more fragrant with each chew. Suitable as an appetizer or snack.

The braised duck wings have smooth skin and tender meat, rich in collagen. The spices in the braising liquid penetrate the meat, making it savory and delicious, full of flavor.

Duck feet have thick skin and abundant tendons. After braising, they have a Q-bouncy and chewy texture. Not only delicious, but also rich in collagen, they are a popular snack for gnawing.

Duck gizzard, which is the duck's stomach, has thick, firm, and crispy texture. After braising, there is no fishy smell, only a rich aroma of spices and meat.

Duck hearts are tender with a unique elasticity. Braising removes any gaminess, retaining a delicious taste. One bite after another, with an endless aftertaste.

Whole duck leg braised, thick and juicy. The skin is glossy, and the meat inside is tender and flavorful, very satisfying to eat. Suitable for diners who love to eat meat in large portions.

Braised chicken feet are soft and fall off the bone, rich in collagen. They absorb the savory flavor of the braising liquid, with a smooth and tender texture. They are a delicious snack that you can't stop eating.

Skewers of pork belly sold by the 'bunch'. The pork belly, with its alternating layers of fat and lean meat, is grilled until crispy and oily. Sprinkled with cumin and chili powder, the aroma of the fat explodes in your mouth.

Selected beef cut into small pieces and grilled on skewers. The meat is tender and juicy, locked in by the charcoal grilling. The seasoning's aroma perfectly blends with the beef's freshness.

A classic barbecue dish, with a good balance of lean and fatty lamb. Cumin is sprinkled during grilling to remove the gamey flavor, leaving only the unique savory aroma of lamb. The texture is crispy on the outside and tender on the inside.

Chicken feet grilled to a tempting golden brown. The skin is crispy and blistered, while the inside is soft and tender. The unique barbecue flavor with a charred aroma makes them perfect with drinks.

Mid-chicken wings are grilled, which are the most tender part of the wing. The skin is grilled to a crispy golden brown, while the meat inside remains tender and juicy.

Crispy baked chicken wing tips. Although there isn't much meat, the skin is fragrant and the bones are crispy. Suitable for diners who enjoy gnawing on bones and the charred aroma of barbecue.