Tian Chu Cai Guan

Signature braised beef, made with premium beef and a special sauce. Firm and flavorful meat, savory and palatable, served sliced as a cold appetizer, a classic starter.

Celery (or mustard greens) from Pear Mountain, with a crisp and refreshing texture. Has a unique aroma and a slight spiciness, appetizing and cuts through richness.

A cold dish primarily featuring chewy and slippery mung bean jelly noodles. Served with a special sauce (usually containing sesame paste, vinegar, mustard, etc.), refreshing flavor.

Chewy jelly noodles served with stir-fried shredded pork. The savory flavor of the pork complements the refreshing noodles. Tossed with sauce before serving.

Shredded pork stir-fried with or served alongside jelly noodles. Richer flavor than cold tossed, with a deep soy aroma and layered texture.

Jelly noodles served with three types of shredded ingredients (e.g., shredded pork, shredded egg, shredded cucumber). Colorful and diverse in texture, a classic Northern cold dish.

Chewy jelly noodles served with tender tripe slices. The tripe is cleaned thoroughly without any gamey smell, tossed with mustard or sesame sauce for a rich texture.

Refreshing shredded chicken with smooth jelly noodles. Lighter and more elegant flavor, suitable for diners who prefer low-fat cold dishes.

Also known as "Pine and Cedar Evergreen". Finely shredded napa cabbage hearts and dried bean curd, tossed with a tangy sauce. Crispy and appetizing.

Boiled thinly sliced pork belly, drizzled with a rich garlic soy paste. Rich but not greasy, with a strong garlic aroma, a classic Taiwanese cold dish.

Mutton is stewed until the collagen is released, then cooled into jelly. Chewy and refreshing texture, with a rich mutton flavor, a skillful cold dish.

A combination of crispy jellyfish and tender shredded chicken. Surf and turf with a refreshing sauce, rich in texture.

Cold dish of chicken marinated in Shaoxing wine. Crispy skin, tender meat, rich wine aroma, best enjoyed chilled.

Poached chicken drizzled with fragrant scallion oil. Retains the original flavor of the chicken, enhanced by the scallion aroma, tender meat.

Pork braised in a special sauce. Bright red color, rich soy flavor, balanced fat and lean meat, served sliced.

Braised and deboned pig's trotter, sliced. Chewy skin and tender meat, rich in collagen, deeply flavored with soy sauce.

Braised and flavorful pork tripe. Chewy texture, no gamey smell, a great dish to accompany drinks.

Quickly blanched pork kidney slices. Retains extreme tenderness and crispness of the kidney slices, served with sauce, a skillful dish that tests the chef's heat control.

Quickly blanched tripe slices. Crispy texture, retaining the original fresh flavor of the ingredients.

Cold tossed shredded tripe. The tripe has a chewy texture, seasoned to remove any gaminess, unique flavor.

Also known as Preserved Egg with Tofu. Tender tofu paired with flavorful preserved egg, drizzled with soy paste and chopped scallions, simple yet delicious.

Creative cold dish with shredded apple for crispness and fruity aroma. Served with shredded chicken and jellyfish, sweet and sour, refreshing, and light.

Famous Shandong dish. Pork intestine is elaborately braised to a reddish-brown color. Tender and chewy texture, with a five-flavor profile: sour, sweet, fragrant, spicy, and salty.

Pork intestine simmered in a white sauce (broth-based gravy). Lighter and fresher flavor, emphasizing the original taste and tender texture of the ingredients.

Classic soy sauce braised flavor. Rich soy aroma, deep red color, flavorful and tender pork intestine.

Pork intestine coated in batter and deep-fried. Crispy outside, tender inside, served with salt and pepper for dipping, full of aroma.

Deep-fried directly without a thick batter. Crispy skin, retaining the rich aroma of the pork intestine inside.

First deep-fried, then simmered in sauce. The pork intestine is crispy on the outside, then coated with a sweet, sour, savory, and fresh sauce, offering a rich texture.

Selected pork ribs cooked with green vegetables (jade). Tender meat that falls off the bone, with flavorful sauce.

Famous Jiangsu-Zhejiang dish, Rich and Honorable Duo. Jinhua ham is steamed until tender, drizzled with sweet honey sauce. Usually served with roasted buns (crispy bean curd wrappers) and steamed buns for wrapping.

Restaurant's signature tofu dish. Slow-simmered for a long time, the tofu's pores absorb the essence of the broth, resulting in a dense and creamy texture.

Famous Shandong dish, Guo Ta Tofu. Tofu is dipped in egg batter, fried golden, then simmered in broth. Tender texture, rich egg flavor.

Tofu is deep-fried to set its shape, then quickly stir-fried and coated with sweet and sour or savory sauce. Crispy outside, tender inside.

Tofu dish cooked with minced shrimp. The seafood flavor permeates the tofu, making it fresh, fragrant, smooth, and tender.

Home-style flavor, tofu is deep-fried or pan-fried then braised in soy sauce with sliced vegetables. Savory and goes well with rice.

Similar to braised tofu, but usually with rich ingredients like wood ear mushrooms, sliced meat, and vegetables. Simple flavor.

A combination of fresh shrimp and tender tofu. Light and fresh flavor, suitable for all ages.

Cooked with oyster mushrooms (a type of savory mushroom) and tofu. The umami of the mushrooms enhances the flavor of the tofu.

Famous Sichuan dish. Tender tofu with minced meat and spicy bean paste. Numbing, spicy, fresh, and fragrant, goes perfectly with rice.

High-end banquet dish. Dried shrimp roe is simmered with sea cucumber. The savory shrimp roe coats the tender sea cucumber, with a unique and rich flavor.

Also known as Braised Sea Cucumber with Scallions, a classic Shandong dish. Scallions are fried until golden to release sweetness, then braised with sea cucumber. Rich scallion aroma, flavorful sea cucumber.

Restaurant's signature sea cucumber dish. Cooked with a secret sauce that highlights the tender and fresh taste of sea cucumber.

Traditional old Beijing dish. Primarily uses egg yolk, stirred with broth and then stir-fried. Texture is as tender as tofu, with a very rich egg flavor.

An egg dish similar to a fried omelet. Fried golden and crispy on the outside, tender on the inside.

Chinese-style scrambled eggs. Perfectly cooked, fluffy and tender egg curds, golden in color.

Deep-fried octopus tentacles (dragon pearls). Coated and fried, then tossed with peanuts, scallions, garlic, and salt and pepper. Chewy and springy texture, an excellent appetizer with drinks.

Gingko nuts and lily petals stir-fried. Elegant in color, light and slightly sweet in taste, a nourishing vegetarian dish.

Sweet cabbage simmered with a rich crab roe sauce. The savory flavor of the crab roe permeates the cabbage, making it tender and smooth.

Dried shrimp are simmered with cabbage. The savory flavor of the dried shrimp enhances the sweetness of the cabbage, a home-style delicacy.

Tender heart of napa cabbage served with shredded dried scallops. The broth is savory, and the cabbage is tender.

A combination of sweet loofah and savory dried scallops. The loofah remains green and moist, with a fresh and delicate flavor.

White radish balls simmered with dried scallops. The radish absorbs the rich broth from the scallops, appearing crystal clear and melting in the mouth.

Three selected vegetarian ingredients (e.g., shiitake mushrooms, bamboo shoots, seasonal vegetables) are braised (simmered over low heat). Light flavor, emphasizing the original taste of the ingredients.

A mixed stir-fry of various seasonal vegetables and bean products. Colorful and nutritionally balanced.

Classic Northern vegetarian dish. "Two Winters" refers to winter mushrooms (shiitake) and winter bamboo shoots. Braised together, they are savory, crisp, and tender, with a flavorful soy sauce.

Bok choy hearts simmered in a creamy white sauce. A Chinese dish with Western influence, rich in creaminess and smooth in texture.

A combination of oyster mushrooms and bok choy hearts. Uses the natural umami of the mushrooms to enhance the flavor of the greens.

Thick winter mushrooms and bok choy hearts braised together. The mushrooms are tender and juicy, the bok choy is crisp, a classic banquet vegetarian dish.

Seasonal vegetable. Pea shoots quickly stir-fried to retain their tender, green texture and unique fresh aroma.

Seasonal vegetable. Mustard greens have a slightly bitter and sweet taste, simmered with savory dried scallops for an elegant flavor.

Stir-fried with seasonal vegetables. Ensures the freshness and seasonal flavor of the vegetables.