Tian Tian Wang

A classic Cantonese cold dish. The chicken skin is golden and shiny, the chicken meat is tender and juicy, retaining its original flavor. Usually served with ginger-scallion oil for dipping.

Snails boiled in salt water and spices. The meat is firm and chewy, with a subtle seafood flavor and a light aroma of spices. The snail meat is eaten by picking it out with a toothpick.

Steamed sea bass topped with a generous amount of chopped red chilies. The fish is tender and absorbs the sour and spicy flavor of the chilies. A classic Hunan dish, spicy and appetizing.

Sichuan-style lamb ribs, usually with a spicy seasoning. The lamb is tender, infused with the aroma of chili and Sichuan peppercorns.

Deep-fried or roasted lamb ribs sprinkled with salt and pepper. Crispy outside, tender inside, savory and delicious, suitable as a snack with drinks.

Beef slices stir-fried with green and red chilies. The beef is tender, with a rich chili aroma and spiciness.

Pork kidney cut into a flower pattern, blanched, topped with chilies and spices, and then drizzled with boiling hot oil. The kidney flowers are crispy and tender, with a rich spicy flavor.

Chicken gizzards sliced and stir-fried with chilies. The chicken gizzards are crispy and chewy, with a spicy and flavorful taste, a popular dish to eat with rice.

Whole crayfish cooked in a spicy broth. Rich flavor, numbing, spicy, and fragrant. Usually eaten by peeling the shell by hand; sucking the head and broth is the essence.

Fresh large shrimp cooked in a spicy sauce. The shrimp are firm and sweet, coated in a rich spicy sauce.

Lamb skewers grilled over charcoal, sprinkled with cumin and chili powder. Rich meat aroma, with a unique charcoal-grilled flavor and cumin scent.

Rabbit meat cut into pieces, cooked with chilies and spices in a dry pot. The rabbit meat is tender, with a numbing, spicy, and fragrant flavor, very well-seasoned.

Pork belly with skin, cut into cubes and slow-braised in soy sauce and sugar. Bright red color, rich but not greasy, soft and sweet texture.

Shredded pork stir-fried with ingredients like wood ear mushrooms and bamboo shoots, seasoned with a savory sauce. The flavor is sweet, sour, and slightly spicy; it does not contain fish but mimics the flavor of cooking fish.

Pork large intestine, cleaned, deep-fried until crispy, then stir-fried with dried chilies and Sichuan peppercorns. Crispy outside, tender inside, with a dry, spicy, and fragrant flavor.

Boiled pork belly slices, stir-fried with fermented bean paste, garlic sprouts, or green peppers. The meat slices are slightly curled, savory, and slightly spicy, a classic Sichuan dish.

Pork large intestine stir-fried with green chili peppers. The intestine is tender and chewy, absorbing the spicy and fresh flavor of the green peppers.

Pork intestine segments stir-fried with green chili peppers. The intestine is cleaned thoroughly, with a soft and chewy texture and a rich spicy flavor.

Shredded pork stir-fried with sweet bean sauce. Rich in bean sauce flavor. Usually eaten rolled with shredded scallions and tofu skin or thin pancakes.

Shredded pork, pickled mustard greens, and dried tofu stir-fried together. The savory crispness of the pickled mustard greens complements the texture of the shredded pork and dried tofu.

Stir-fried duck blood, pork large intestine, and chives. Duck blood is tender like tofu, the intestine is soft and chewy, and chives add a unique aroma.

Pork large intestine stir-fried or braised with pickled vegetables. The sourness of the pickled vegetables cuts through the richness, and the intestine absorbs the sour and fragrant broth.

Sliced fish cooked in a broth with pickled mustard greens. The broth is sour and spicy, appetizing, and the fish slices are tender. Often flavored with dried chili and Sichuan peppercorns.

Peeled shrimp curled into balls, stir-fried with cashews. Crispy texture, light and fresh flavor, usually not spicy.

Whole fish braised with fermented bean paste. The sauce is bright red and thick, the fish is tender and flavorful, with a savory and slightly spicy taste.

Fish fillets cooked in a spicy chili oil broth filled with chilies and Sichuan peppercorns. The fish is extremely tender, with a strong numbing and spicy flavor, a famous Sichuan dish.

Sea bream pan-fried then braised with soy sauce and other seasonings. The fish is delicious, and the sauce is rich and suitable for mixing with rice.

Razor clam meat blanched or steamed, topped with scallions, ginger, garlic, and chilies, then drizzled with hot oil. Maximally preserves the sweet flavor of the razor clams.

Clams stir-fried with scallions. Simple preparation, highlighting the natural flavor of the seafood, fresh and juicy.

Squid strips coated in batter and deep-fried. Crispy golden exterior, chewy squid inside, usually served with a dipping sauce.

Squid rings cooked in tomato sauce. The flavor is sweet and sour, appetizing, with a bright red color.

Tender fish fillets are cooked, then seasoned and sprinkled with spices, and finally drizzled with hot oil to release the aroma. The fish is delicate and fragrant.

Tender tofu cubes braised with minced meat in a spicy fermented bean paste sauce. Smooth texture, combining numbing, spicy, hot, fragrant, crispy, and tender.

Sweet corn kernels stir-fried with pine nuts. Sweet and crisp texture, with the nutty aroma of pine nuts.

Winter melon slices braised with salted pork slices. The winter melon absorbs the savory flavor of the salted pork, light and delicious.

Eggplant braised in a clay pot with a savory sauce. The eggplant is soft and flavorful, with a sweet, sour, and slightly spicy taste, perfect with rice.

Fresh chives stir-fried with beaten eggs. Golden eggs and green chives interspersed, with a rich aroma.

Shredded potatoes stir-fried with vinegar and dried chilies. Maintains the crispness of the shredded potatoes, with a sour and spicy flavor.