Songhwa Sanshi Dosakmyeon Branch 2

A classic home-style Hunan dish. Cabbage is hand-torn into pieces and stir-fried with dried chili peppers, garlic slices, and Sichuan peppercorns over high heat. It has a crisp texture, a savory and slightly spicy flavor, with a rich 'wok hei' aroma, making it very appetizing and great with rice.

A quick stir-fry dish made with organic cauliflower. The cauliflower is crisp and tender, stir-fried with dried chili peppers and spices over high heat, with a fragrant aroma and a slightly spicy, savory flavor.

A light and healthy vegetarian dish. Fresh bok choy (Shanghai green) is stir-fried with minced garlic, preserving the vegetable's fresh sweetness and crisp tenderness, with a rich garlic aroma.

Classic water spinach stir-fried with garlic. The stems are crisp and the leaves are tender, mixed with the aroma of garlic, offering a savory, fresh, and light flavor.

A dish stir-fried with a vegetable known as 'Vitamin Vegetable' (usually referring to 'ta cai' or similar leafy greens). It is rich in vitamins, tender, and lightly stir-fried to preserve its original flavor.

Also known as scrambled eggs with tomatoes, this is a common home-style dish in northern China. Sweet and sour tomatoes are mixed with soft scrambled eggs, rich in juice, with a balanced sweet and sour taste, perfect for mixing with rice.

A famous Northeastern Chinese dish. Pork tenderloin slices are coated in batter and deep-fried until golden and crispy, then drizzled with a sweet and sour sauce. The exterior is crispy, the interior is tender and fresh, with a sweet and sour flavor that is appetizing and has a distinct 'crunch' when bitten.

Eggplant chunks are deep-fried and then braised in a seasoned sauce. The eggplant absorbs the rich sauce, with a crispy exterior and tender interior, offering a soft, savory, and fragrant taste.

Shredded pork stir-fried with dried chili peppers, cilantro, and other ingredients over high heat. The unique aroma of cilantro combines with the spiciness of chili peppers, resulting in tender and smooth meat with a rich, spicy flavor, making it an excellent dish to pair with alcohol.

Potato slices are fried until golden brown, then stir-fried in a dry pot with pork belly slices, chili peppers, Sichuan peppercorns, and other seasonings. The potato slices are crispy outside and soft inside, with a numbing, spicy, and fragrant flavor.

A famous Sichuan dish. Chicken is cut into small pieces, deep-fried to remove moisture, and then stir-fried with a large amount of dried chili peppers and Sichuan peppercorns. The chicken is crispy outside and tender inside, with a strong numbing and spicy flavor, suitable for those who enjoy intense flavors.

Fresh clams stir-fried with chili peppers and sauce over high heat. The clam meat is fresh and delicious, and the sauce is spicy and fragrant, making it a great appetizer to pair with drinks.

A classic Sichuan dish. Tender tofu is stewed with minced meat in a spicy bean paste sauce, sprinkled with Sichuan peppercorn powder. It combines numbing, spicy, hot, fragrant, tender, and smooth qualities.

A traditional famous dish from Northeast China. Pork is cut into segments, coated in batter, deep-fried until crispy outside and tender inside, then drizzled with a savory sauce. It has a savory flavor and firm meat texture.

A sweet and sour dish originating from Cantonese cuisine. Deep-fried pork balls stir-fried with pineapple chunks and bell peppers in a sweet and sour sauce. The dish has a bright red color, is sweet and sour, with a fresh fruity aroma.

Tender shrimp are stir-fried with salted egg yolk paste. The shrimp are golden and crumbly on the outside, with a rich savory salted egg yolk flavor and a creamy texture.

Deep-fried shrimp coated in a special creamy sauce. The shrimp meat is firm and springy, with a rich creamy flavor and a predominantly sweet taste.

Boiled chicken is shredded and mixed with a dressing primarily made of Sichuan peppercorns and chili peppers. It has a tender texture, a numbing, spicy, and fragrant flavor, and is refreshing and appetizing.

Cooked and cooled wide flat noodles (la pi) are mixed with shredded cucumber and dressed with sesame paste, vinegar, and other seasonings. It has a smooth and refreshing texture and is a common cold dish in summer.

Dried tofu skin is shredded and lightly tossed with shredded vegetables. It has a light, refreshing taste with the subtle aroma of tofu.

Potatoes are thinly shredded, blanched, and cooled, then tossed with Sichuan peppercorn oil and dried chili peppers. This dish maintains the crisp texture of the shredded potatoes and is a sour and spicy appetizer.

Boiled pork tripe, shredded and mixed with chili oil. The pork tripe has a firm and chewy texture, and the chili oil is rich and spicy without any gamey taste.

A staple dish where shredded pork in garlic sauce is served over rice. Shredded pork is stir-fried with ingredients like wood ear mushrooms and carrots, with a sweet, sour, and slightly spicy 'fish-fragrant' flavor, making it very suitable with rice.

Rich, dark soy sauce braised eggplant served over white rice. The soft eggplant is mixed with the sauce, making it exceptionally flavorful when mixed with rice.

Classic scrambled eggs with tomatoes served over rice. The sweet and sour tomato sauce soaks into the rice, and the eggs are soft and tender, making it a simple yet delicious fast meal.

Kung Pao Chicken as a topping for a rice bowl. Diced chicken stir-fried with peanuts and chili peppers, with a 'hula' (sweet, sour, and slightly spicy) lychee flavor and rich texture.

Basic egg fried rice. Rice is stir-fried with eggs and diced vegetables over high heat, with distinct grains and a fragrant aroma.

Fried rice with tender shrimp. The shrimp add umami and texture, and the rice is stir-fried to be dry and fluffy.