Tao Ran Ting Restaurant

The classic way to enjoy Peking Duck. Crispy duck skin and tender duck meat, paired with scallions and special sweet bean sauce, rolled in thin pancakes. Rich and layered texture.

Shredded roasted duck stir-fried over high heat with crisp bean sprouts. The savory duck flavor and the refreshing crunch of the bean sprouts are perfectly combined in this light stir-fry.

Broth made from roasted duck bones, stewed with pickled cabbage. The broth is rich and has the natural sourness of pickled cabbage, cutting through grease and enhancing flavor.

Meat-on-bone duck pieces stir-fried over high heat with sweet bean sauce or special sauce. Rich sauce flavor, balanced sweet and savory, perfect for those who enjoy gnawing on bones for meat flavor.

Deep-fried duck bones, seasoned with salt and pepper powder. Crispy and savory texture, an excellent appetizer or snack.

Eggs stir-fried with duck fat from roasted duck. A traditional Northern dish where the eggs absorb the essence of the duck fat, resulting in a smooth and aromatic texture.

Shredded duck meat deep-fried until dry and fragrant, then stir-fried with celery and other ingredients. Chewy texture, concentrated duck flavor, unique taste.

Diced duck meat stir-fried with crispy fried dough or water chestnuts, served wrapped in fresh lettuce. Refreshing and crispy texture, rich layers.

A famous Sichuan dish. Diced chicken stir-fried with dried chili, Sichuan peppercorns, and peanuts. Spicy and sweet flavor, tender and juicy chicken.

Diced chicken stir-fried over high heat with sweet bean sauce. The rich sauce coats the chicken, with a savory and sweet flavor, making it a very satisfying dish.

Classic Taiwanese dish. Flavored with 'three cups' of sesame oil, soy sauce, and rice wine, with basil for aroma. Flavorful chicken with a rich fragrance.

Frog legs cooked in the style of Kung Pao chicken. Frog meat is more tender than chicken, with a spicy and flavorful seasoning, creating a unique taste.

Frog leg meat stir-fried with rich sweet bean sauce. The sauce permeates the tender frog meat, creating a savory and sweet, smooth-textured dish.

Classic Beijing dish. Shredded pork stir-fried with sweet bean sauce, usually served over shredded scallions. The pork is savory and sweet, with enhanced flavor when eaten with scallions.

Famous Sichuan dish. Sliced cooked pork belly is stir-fried again with bean paste, garlic sprouts, and other ingredients. Rich but not greasy, with a slightly spicy and savory flavor.

Pork tenderloin coated in flour and deep-fried until golden, then drizzled with a thick sweet and sour sauce. Crispy outside, tender inside, sweet and sour, appetizing, suitable for all ages.

Marinated pork strips coated in a thin batter and deep-fried. Tender texture, slightly crispy exterior, usually served with pepper salt to preserve the original meat flavor.

Handmade pork meatballs, deep-fried until crispy outside and tender inside. Full of pork flavor, firm texture.

Deep-fried meatballs coated in a sweet and sour sauce. The meatballs absorb the sauce's flavor, making them sweet, sour, and delicious – a popular home-style dish.

A stir-fry combining various ingredients such as shredded meat, seafood (like shrimp, squid), and vegetables. Rich in ingredients, with a blend of land and sea flavors, and diverse textures.

Cleaned pork tripe, shredded and stir-fried over high heat with aromatic spices. The pork tripe has a chewy texture and a savory flavor that pairs well with rice.

Spare ribs marinated and deep-fried, then coated in a special red sauce. The sauce is sweet, sour, and slightly salty, with a bright red color and tender, flavorful meat.

Spare ribs deep-fried until golden and crispy, then stir-fried with salt and pepper, minced garlic, and chili. Salty, fragrant, and crispy, very appetizing.

A creative dish, usually involving stir-frying old fried dough sticks with minced meat or seafood. The fried dough absorbs the savory sauce, crispy outside and soft inside, with a unique flavor.

A classic Hakka dish from Taiwan. Stir-fried pork belly, dried squid, firm tofu, and celery over high heat. Rich texture, savory and flavorful, excellent with drinks or rice.

A hot pot dish featuring pork intestines and duck blood, stewed with pickled cabbage and chili. The broth is slightly spicy and sour, usually heated with an alcohol burner.

Pork intestines braised for a long time, then red-braised with soy sauce until flavorful. Tender and chewy texture, rich sauce flavor.

Braised pork intestines coated in flour and deep-fried until crispy on the outside, remaining tender inside. Often stuffed with scallions in the middle to remove gaminess and greasiness, served with pepper salt.

Fatty intestines stir-fried quickly with plenty of garlic sprouts. The pungent aroma of garlic sprouts perfectly combines with the richness of the intestines, creating a strong flavor.

Bitter melon and pork intestines stewed in a clay pot. The slightly bitter taste of the bitter melon balances the richness of the intestines, resulting in a mellow and delicious broth.

Fatty intestines stir-fried with premium XO sauce (scallop sauce). The umami and slight spiciness of the XO sauce enhance the flavor profile of the intestines.

Shredded beef tenderloin sizzling on a hot plate with onions and black pepper sauce. Tender beef, rich and spicy black pepper flavor.

Shredded beef stir-fried over high heat, usually with vegetables. Tender meat, with a rich 'wok hei' flavor, a delicious home-style dish.

Shredded beef stir-fried over high heat with plenty of scallions. Rich scallion aroma, tender beef, a classic Northern stir-fry.

Shredded beef stir-fried with coriander roots. The unique aroma of coriander adds a refreshing flavor to the beef.

A skillful dish requiring reservation. Ox tail slow-cooked for a long time, rich in collagen, tender and flavorful meat, with a rich sauce.

Mutton slices stir-fried over high heat with scallions. The aroma of scallions effectively removes the mutton's gamey smell, preserving its fresh flavor.

Shredded mutton tripe stir-fried quickly. Crisp and chewy texture, usually seasoned heavily to remove gaminess and enhance flavor.

Mutton stir-fried with pickled cabbage. The sourness of the pickled cabbage balances the richness and gaminess of the mutton, making it appetizing and refreshing.

Beef brisket and ingredients like carrots stewed in red sauce. The beef brisket is tender and absorbs the savory braising liquid.

A seafood and meat casserole combining beef slices and clams. The broth blends the richness of the meat with the sweetness of the seafood, creating a unique flavor.

Signature pancake, usually filled with chives and minced pork. Pan-fried until golden and crispy on the outside, savory and juicy on the inside.

Filling of seasoned shredded radish, with a crispy exterior. The shredded radish is sweet and juicy, a common Chinese dim sum item.

Flaky pancake layered with scallions, pan-fried until crispy. Rich scallion aroma, chewy texture.

Steamed pancake as thin as paper, often used to wrap Peking duck or shredded pork in sweet bean sauce. Soft and chewy texture.

Scallion pancake rolled with braised beef slices, scallions, and sweet bean sauce. Crispy outside, tender inside, rich in sauce and meat flavor.

Pan-fried dumplings with a golden-brown crispy bottom, filled with savory pork. Juices will flow out when bitten.

Steamed dumplings with thin skin and generous filling. The pork filling is tender and juicy, preserving its original flavor.

Vegetarian steamed dumplings, typically filled with bok choy, mushrooms, and vermicelli. Refreshing and not greasy.

A thin, crispy pancake filled with smooth red bean paste, sprinkled with sesame seeds on top. Sweet and crispy, a classic Chinese dessert.

Similar to the red bean paste pancake, but with a filling of uniquely fragrant date paste. Slightly sweet and sour, rich flavor.

Filling of smooth taro paste. Rich taro aroma, smooth texture, suitable for taro lovers.

Fried rice stir-fried with pineapple chunks. The sweet and sour pineapple flavor is refreshing and appetizing, cutting through richness.

Fried rice or noodles featuring fresh shrimp. The shrimp are crisp and springy, and the rice or noodles are stir-fried to perfection.

Fried rice or noodles with various ingredients (such as shredded meat, seafood, vegetables). Rich in texture and balanced in nutrition.

Noodles in a broth with pickled mustard greens (xue cai) and shredded pork. The broth is refreshing, with the unique aroma and slight saltiness of the pickled mustard greens.

Noodles topped with a thick, gravy-like sauce, with abundant ingredients including meat slices, vegetables, and egg drops. Smooth and rich texture.

Classic Chinese dry mixed noodles. Noodles topped with a savory 'zha jiang' sauce made from sweet bean sauce and minced meat, mixed with shredded cucumber.

Soup dumplings filled with loofah and shrimp. The loofah is sweet and juicy, with a refreshing texture and savory broth.

Steamed bun shaped like a peach, usually filled with red bean paste. Symbolizes longevity, often used for birthday celebrations.

Fried rice stir-fried with XO sauce (scallop sauce). Rich umami, with a slightly spicy seafood aroma.

A noodle dish symbolizing good fortune and longevity. Rich toppings include ham, egg, chicken, and mushrooms – four auspicious ingredients.

A traditional dish for birthdays or to ward off bad luck. Slow-cooked pork knuckle until tender, served with thin vermicelli noodles, in a rich, collagen-rich broth.

Steamed and opened, the golden salted egg yolk custard filling flows out like lava. A blend of savory and sweet, with a rich aroma.

Steamed bun with a rich black sesame paste filling. Intense sesame aroma, smooth and dense texture.

A large clay pot dish featuring a fish head (usually carp head) as the main ingredient. The fish head is fried then stewed, resulting in a rich, milky white, and delicious broth with abundant ingredients.

A clay pot dish combining various ingredients such as meat, seafood, and vegetables. The broth blends the essence of all ingredients, creating a rich flavor.

A clay pot soup featuring handmade meatballs as the main ingredient, served with vermicelli and vegetables. The meatballs are full of broth and have a tender texture.

Mutton stewed in a clay pot with a warm and nourishing broth. A warming dish suitable for winter.

Tender beef brisket slow-cooked and kept warm in a clay pot. The broth is rich, and the beef brisket melts in your mouth.

Chicken soup made from a whole free-range chicken. The free-range chicken is firm, and the soup is golden and oily, sweet and refreshing, with high nutritional value.

A rich hot pot with various meats, seafood, hot pot ingredients, and vegetables. Suitable for sharing among multiple people, satisfying various tastes at once.

A hot pot primarily featuring lamb slices, with a light broth to highlight the lamb's freshness, or served with pickled cabbage or herbal broth.

A classic Northern hot pot. The broth is infused with pickled cabbage for a sour and appetizing taste. Served with thinly sliced pork belly with skin (white meat), which is rich but not greasy.

Hot pot meat slices, usually pork belly with skin, with a chewy texture.

Fresh seasonal vegetables, cooked in the hot pot.

Wide vermicelli noodles, hold their shape when cooked for a long time, with a smooth and chewy texture, absorb broth well.

Frozen tofu with a honeycomb structure inside, easily absorbs hot pot broth.

Fermented napa cabbage, naturally sour, helps cut through grease when used in soup.

Fresh clams, cooked until they open, adding umami to the broth.

Larger shrimp, with firm and sweet meat.

Hot pot meatballs, with a springy texture.

Processed pork intestines, delicious when cooked in a rich broth.

Sliced beef tripe, with a crisp and chewy texture.

Enoki mushroom, a common hot pot mushroom, with a smooth and crisp texture.

Thinly sliced lamb, suitable for hot pot.

Slices of premium boneless beef short ribs, evenly marbled, tender texture.

Delicate hot pot ingredient, usually fish paste wrapped around vegetables or other fillings.

Fish balls made from cod paste. Fine and white texture, full of umami.