Sukee Hua Chai

This dish is made by stir-frying shredded pork with pickled mustard greens. The sour and refreshing taste of the pickled greens balances the greasiness of the pork. It has a sour and spicy, appetizing flavor with tender shredded pork, making it a classic dish to eat with rice.

Fresh bok choy (small green vegetables) are stir-fried with shiitake mushrooms. The rich aroma of the shiitake mushrooms permeates the crisp bok choy. The texture is tender and fresh, light and refreshing, and rich in vitamins.

Green beans are dry-fried at high temperature until slightly wrinkled, then stir-fried with minced meat, dried chili, and Sichuan peppercorns. The texture is dry, fragrant, and crispy, with a spicy flavor. It's perfect as a side dish or with rice.

Crisp snow peas are stir-fried with refreshing lotus root slices. Both ingredients are known for their crisp and tender texture. The flavor is light and sweet, retaining the original fragrance of the ingredients.

Soft and tender eggplant is cooked with a special "fish-fragrant" sauce. Although it's called "fish-fragrant," it's actually a complex flavor of sweet, sour, spicy, and salty, made with pickled peppers, vinegar, and sugar. The texture is soft and flavorful, perfect with rice.

Eggplant is cut into sections and stir-fried with minced pork. The eggplant absorbs the flavor of the minced pork, becoming soft and tender. The minced pork is savory and delicious, with a savory and slightly sweet taste. It's a home-style delicacy.

Tender shoots of pumpkin vine are stir-fried. The vine shoots have a unique texture, crisp and tender, with a light plant fragrance. Garlic is usually added for flavor.

Fresh spinach is quickly stir-fried, preserving its vibrant green color and nutrients. The texture is soft and smooth, with a light flavor. It's a healthy green vegetable dish.

Cabbage is not cut with a knife but torn into pieces by hand to maintain its fibrous texture. It's stir-fried with dried chili peppers and vinegar, resulting in a crisp, tender, sour, and spicy flavor with a strong wok aroma.

Fresh water spinach is quickly stir-fried with plenty of garlic over high heat. The texture is crisp and crunchy, with a strong garlic aroma. It's a very common and popular vegetable dish in Southeast Asian and Chinese cuisine.

Potatoes are cut into thin shreds and stir-fried with shredded green peppers. The shredded potatoes remain crisp, with a savory and delicious taste. It's a simple yet very popular home-style dish.

Crisp green broccoli stir-fried with tender shrimp. The broccoli is crunchy, the shrimp are fresh, sweet, and Q-tender. It's colorful, nutritionally balanced, and has a light and delicious flavor.

A famous Sichuan dish made with diced chicken, peanuts, and dried chili peppers. The chicken is tender, the peanuts are crispy, and it has a "hú là lì zhī wèi" (muddled spicy, lychee flavor - sweet and slightly sour) flavor, unique and distinctive.

Sour pickled bamboo shoots with a unique fermented flavor are stir-fried with pork slices. The sourness of the bamboo shoots is very appetizing and helps to remove fishiness and greasiness. The pork slices are tender, making it a dish with a rich flavor.

The flower buds of the banana tree are used as an ingredient, with astringency removed before stir-frying. The texture is unique, similar to tender bamboo shoots or mushrooms, with a light plant fragrance. It's a specialty mountain delicacy.

Thin slices of pork belly with alternating lean and fatty parts are cooked, then drizzled with a special garlic sauce. The meat is fatty but not greasy, with a rich garlic aroma and a savory, spicy, and fresh flavor. It's usually served as a cold dish.

Pickled mustard greens are quickly stir-fried with mung bean sprouts. The savory flavor of the pickled greens enhances the taste of the bean sprouts, which remain crisp. It's a simple and refreshing home-style stir-fry.

Soft and tender tofu stir-fried with crisp bean sprouts. The texture has rich layers, the tofu is flavorful and absorbs sauce, with a light, savory flavor and abundant nutrition.

Slices of pork belly are coated in egg batter and deep-fried until golden and crispy. Crispy on the outside and tender on the inside, with a hint of numbing Sichuan peppercorn aroma. It can be eaten directly, or used in soups or hot pots.

Sliced pork is stir-fried with cabbage. The pork slices are savory, and the cabbage is crisp and sweet. It's a well-balanced dish of meat and vegetables with a home-style savory flavor.

Stir-fried Pork Liver

Pork kidney is expertly cut into a "wheat ear" pattern and stir-fried over high heat. The texture is crisp and tender, with no gamey smell. It's usually served with ingredients like wood ear mushrooms and bamboo shoots, with a savory, slightly spicy flavor.

A classic Hunan dish made with green peppers and pork. The spicy flavor of the peppers permeates the pork slices, resulting in a rich, intensely spicy flavor that is perfect with rice.

A soup made by slow-cooking pork ribs and lotus root. The soup is clear and delicious. The lotus root is soft, fragrant, and sweet, and the pork ribs are tender and fall off the bone. It has excellent nourishing properties.

A clear soup made by stewing white radish with pork ribs. The white radish is sweet and juicy, absorbing the fat from the pork ribs, making the broth clear and not greasy, with a sweet taste.

A soup made by stewing bitter melon with pork ribs, which has the effect of clearing heat and relieving summer heat. The slight bitterness of the bitter melon balances the meaty flavor of the pork ribs, resulting in a refreshing aftertaste. It's suitable for hot weather.

A clear soup made by stewing winter melon with pork ribs. The winter melon is cooked until transparent and soft, melting in the mouth. The soup is light and delicious, refreshing and cuts through richness.

Kelp knots are stewed with pork ribs. The kelp provides a rich oceanic flavor and is rich in minerals. Combined with the pork broth, it has a mellow taste.

A quick home-style soup. Tomatoes are stir-fried to release juice, then boiled with water and a beaten egg is drizzled in to form egg flowers. Red and yellow colors, with a sweet and sour, appetizing flavor and a smooth texture.

A quick soup made primarily with seaweed and eggs. The soup is delicious, the seaweed is tender, and the egg flowers are fluffy. A small amount of dried shrimp is often added for extra flavor.

Napa cabbage and tofu are cut into chunks and cooked together. The soup is milky white or clear, with an extremely light and sweet flavor. It's a very stomach-friendly vegetarian soup.

Soft and tender taro is cooked in soup with bok choy. The taro is soft and mushy, and the soup is slightly thick. The bok choy adds freshness, with a simple flavor.

"Niú Pá Hū" is a specialty dish from Yunnan, which is clear stewed beef soup. The beef is stewed until tender ("Pá Hū" means tender in the Yunnan dialect). The broth is rich and fragrant, usually served with a dipping sauce.

A nourishing soup made by stewing black-boned chicken with Chinese medicinal herbs like Angelica sinensis. It has a rich medicinal flavor, tender chicken, and is excellent for nourishing blood and qi.

Freshly stir-fried shredded pork with green peppers served directly over rice. The shredded pork is tender, the green peppers are crisp, and the sauce seeps into the rice. Simple and delicious.

Chicken pieces are braised with shiitake mushrooms, green peppers, etc., and the sauce is reduced, then served over rice. The sauce is rich and savory, and the chicken is tender and flavorful. It's a very popular fast food dish.

Slices of pork belly are stir-fried with green peppers and fermented black beans over high heat, then served over rice. The pork slices are fragrant and slightly charred, with a spicy and appetizing flavor, full of rustic charm.

Chicken gizzards, hearts, and other offal are sliced and stir-fried with chili peppers and pickled peppers, served over rice. The texture is crisp, tender, and chewy, with a strong sour and spicy flavor, making it very satisfying with rice.

A rice bowl dish with slices of pork belly, eggplant, and green beans braised together. The vegetables absorb the meat juices, becoming tender and flavorful, with a rich texture.

Pickled mustard greens stir-fried with pork slices, served over rice. The sourness of the pickled greens is very effective at cutting through richness and stimulating the appetite. It's exceptionally flavorful when mixed with rice.

A classic rice bowl dish of shredded pork with a "fish-fragrant" sauce. The sweet, sour, and slightly spicy sauce coats shredded pork, wood ear mushrooms, and bamboo shoots. It's very delicious mixed with rice.

Bitter melon slices stir-fried with pork slices and served over rice. The refreshing bitterness of the bitter melon stimulates the appetite and is not greasy.

A famous Sichuan dish: twice-cooked pork served over rice. Slices of pork belly are slightly curled, paired with garlic sprouts, and have a rich soy sauce flavor. It's fatty but not greasy and is an excellent partner for rice.

A rice bowl dish of beef slices stir-fried with spicy millet peppers. The beef is tender, and it's very spicy, suitable for those who enjoy spicy food.

A rice bowl dish of pork slices stir-fried with cabbage. Simple home-style flavor, with crisp and sweet cabbage and savory pork slices.

A rice bowl dish with fragrant garlic sprouts stir-fried with pork slices. The unique pungent aroma of the garlic sprouts is very flavorful, with a savory and slightly sweet taste.

A rice bowl dish of shredded pork with pickled mustard greens. The sour and appetizing flavor is sure to increase your appetite, making it a quick and satisfying meal.

Tender pumpkin vine shoots stir-fried and served over rice. The main enjoyment is the crisp and tender texture of the vine shoots and their natural fragrance. The flavor is relatively light.

A rice bowl dish of eggplant braised with minced pork. The eggplant is soft and tender, absorbing the flavorful juices from the minced pork. It's excellent mixed with rice.

A rice bowl dish of eggplant with a "fish-fragrant" flavor. It has a balance of sweet, sour, spicy, and salty flavors. The eggplant is soft and tender, a classic pairing with rice.

Famous Mapo Tofu served over rice. The tofu is tender, with a numbing Sichuan peppercorn aroma and bright red chili. It has a numbing, spicy, fresh, fragrant, and hot flavor.

Shredded potatoes with green peppers served over rice. The shredded potatoes are crisp, with a savory flavor. It's a popular and quick rice dish.

A rice bowl dish of shredded potatoes with a sweet and sour flavor. The vinegar's sourness and spiciness are prominent, and the shredded potatoes are crisp, making it very appetizing.

A national home-style dish of scrambled tomatoes and eggs served over rice. The sweet and sour tomato sauce mixed with rice is very delicious. The eggs are tender and suitable for all ages.

Fresh cucumber slices stir-fried with eggs, served over rice. The texture is crisp and light, with the unique refreshing aroma of cucumber.

Green peppers, cut into chunks or strips, stir-fried with eggs and served over rice. The slight spiciness of the green peppers combined with the savory eggs makes for a simple and delicious dish.

Chives are cut into sections and stir-fried with eggs, served over rice. The chives have a rich, pungent aroma, and the eggs are golden. It's a classic home-style combination.

Onion slices stir-fried with eggs, served over rice. Cooked onions have a sweet flavor, and the texture is crisp and tender, making it a nutritious combination with eggs.