Shun Yuan Xiao Guan

Stir-fried shredded pork with sweet bean paste. The flavor is rich and savory-sweet. It is usually recommended to eat with shredded scallions or pancakes for a better taste.

A classic home-style dish, stir-fried over high heat with shredded dried tofu and shredded pork. Savory and satisfying with rice, the dried tofu has a chewy texture.

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

A famous Sichuan dish where boiled pork slices are stir-fried again. Served with dried tofu, cabbage, or garlic sprouts, it has a savory and slightly spicy flavor.

Pork tenderloin is coated, deep-fried until golden and crispy, then seasoned with salt and pepper. Crispy on the outside and tender on the inside, it's great as a snack with drinks or with rice.

A classic Chinese dish where fried pork pieces are coated in a sweet and sour red sauce. It has a bright red color, a sweet and sour appetizing taste, and is loved by adults and children alike.

Stir-fried with a sauce made from fresh orange juice and fried pork. It has a fresh fruity aroma and a sweet and sour taste, refreshing and not greasy.

A traditional Hakka dish from Taiwan, usually including pork belly, dried squid, dried tofu, and celery. Stir-fried over high heat for a savory and aromatic flavor, it's very satisfying with rice.

Tender duck blood and pork intestine stewed in a spicy sauce, usually served on a small stove to keep warm. It has a spicy and savory flavor, making it an excellent dish to accompany rice.

Eggplant and pork intestine stewed together. The eggplant absorbs the sauce, making it soft and tender. The pork intestine is well-prepared, without any gamey smell and is chewy.

A skillful dish covered with a golden egg crepe (like a玳瑁). Beneath are stir-fried glass noodles, shredded pork, vegetables, and other rich ingredients, often served wrapped in lotus leaf pancakes.

Steamed dumplings with thin skin and juicy filling. Hot and delicious soup will flow out when you bite into them. It is recommended to place them on a spoon and break the skin carefully.

Steamed dumplings with a generous beef filling. The beef filling is juicy and very aromatic, with a chewy skin.

A mixture of chopped vegetables (usually preserved mustard greens or bok choy) and minced pork. The flavor is refreshing with the natural sweetness of the vegetables.

Steamed dumplings with fresh shrimp in every bite. The freshness of the seafood perfectly complements the minced pork filling.

Long, crescent-shaped dumplings pan-fried until golden brown on the bottom. Crispy on the outside and juicy on the inside, they are a common noodle snack.

A northern flatbread similar to 'zhua bing' (grabbing cake), pan-fried until golden and then fluffed, creating distinct layers like silk. Crispy texture with a flour aroma.

A thick porridge made from millet, with a golden color. It has a light flavor and is usually eaten with sugar or paired with strongly flavored dishes.

A flatbread with scallions, pan-fried on both sides until golden. Crispy on the outside, with rich layers and a strong scallion aroma inside.

A round pan-fried cake filled with juicy minced beef. Be careful of the hot juice spurting out when you bite into it.

Pan-fried pancake filled with minced pork. The skin is crispy, and the filling is savory and juicy.

Similar to a wrap, with sliced braised beef, scallions, and sweet bean paste rolled in a thick pancake. Generous portion and rich texture.

A rolled pancake dish with shredded pork and condiments. The flavor of the pancake and the savory filling are well-matched.

Half-moon shaped pan-fried cakes filled with a generous amount of chives, glass noodles, and dried shrimp. Golden and crispy on the outside, with a rich chive aroma.

Scallion pancakes cut into strips and stir-fried with wood ear mushrooms, shredded pork, eggs, and vegetables. Rich in texture, the pancake absorbs the juices from the stir-fried ingredients.

Pancakes are eaten in beef soup. The pancake, having absorbed the rich beef broth, becomes soft and chewy, offering a unique flavor.

Soft and tender steamed pancakes, usually used to wrap dishes like 'He Cai Dai Mao' or Peking-style shredded pork.

A classic Chinese dessert. A thin crepe filled with red bean paste, sprinkled with sesame seeds and pan-fried until crispy. Sweet and delicious, perfect for after a meal.

A hot pot with a fermented pickled cabbage base, the soup is sour and appetizing. Paired with thinly sliced pork belly, it's refreshing and not greasy after cooking, making it a popular choice in winter.