Xiang Min Xiao Guan

Shredded beef stir-fried with shredded dried tofu, salty and fragrant, goes well with rice, a classic home-style flavor.

Tender beef slices stir-fried with crisp water spinach over high heat, usually with satay or garlic flavor.

Shredded beef stir-fried with shredded green peppers, the fresh aroma of green peppers combines with the savory beef, crisp texture.

The sour taste of sauerkraut complements the tenderness of the beef, appetizing and refreshing.

Beef and vermicelli stewed in a clay pot. The vermicelli absorbs the essence of the meat juices, rich flavor.

Beef slices stir-fried with the spicy and sour flavor of kimchi, very appetizing and goes well with rice.

A famous Sichuan dish where beef slices are cooked in a spicy red oil broth, tender and numbing, spicy, and fragrant.

Blanched pork belly slices drizzled with special minced garlic soy sauce, rich without being greasy, with a strong garlic flavor.

Shredded pork with wood ear mushrooms, shredded bamboo shoots, etc., stir-fried with a sweet, sour, and slightly spicy fish-flavored sauce.

Shredded pork and dried tofu stir-fried simply, rich in texture, suitable to accompany rice.

Duck blood and pork intestines stewed in a spicy broth, usually served as a mini hot pot, hot, spicy, and smooth.

Pork belly and preserved mustard greens steamed until tender, the meat melts in your mouth, with the unique sweet and savory flavor of the greens.

Diced chives, minced meat, and black bean paste stir-fried together. Named for the resemblance of the bean paste to fly's head, it is salty, fragrant, and slightly spicy, extremely good with rice.

Large meatballs braised or stewed with cabbage, the meat is tender and juicy, and the broth is sweet.

Smoked preserved meat slices stir-fried with garlic sprouts, the salty aroma of preserved meat perfectly blends with the pungent aroma of garlic sprouts.

Deep-fried pork ribs mixed with salt and pepper powder and spices. Crispy outside, tender inside, salty and tasty.

Pork ribs coated in a special sweet and sour sauce, bright red in color, tender and flavorful.

Eggplant and pork intestines stewed in a clay pot. The eggplant is soft and flavorful, and the pork intestines are chewy.

Deep-fried pork intestines stir-fried with green beans, crispy outside, soft inside, very aromatic.

Pork knuckle is roasted until the skin is crispy, the meat is firm, and it has a unique flavor when eaten with pickled cabbage.

Fish fillets cooked in a spicy broth, retaining the tenderness of the fish, intensely spicy and satisfying.

Gelatinous pork tendon and sea cucumber braised together, chewy and smooth texture, rich flavor.

Fresh shrimp steamed with plenty of minced garlic, sweet with a rich garlic aroma.

Deep-fried shrimp balls with pineapple slices, drizzled with mayonnaise. Sweet, sour, and crispy, a popular dish loved by both adults and children.

Large shrimp and vermicelli stewed in a clay pot. The vermicelli absorbs the essence of the shrimp broth, incredibly delicious.

Various seafood ingredients stewed with tender tofu, the broth is delicious, and the tofu is smooth.

Shrimp deep-fried until crispy, then stir-fried with plenty of fried garlic and chili peppers. Fragrant and crispy.

Minced shrimp stir-fried with crispy fried dough stick bits and vegetables, wrapped in fresh lettuce. Refreshing and crisp.

Fresh squid blanched and drizzled with hot scallion oil, preserving the original sweet flavor of the seafood and the aroma of scallions.

Squid stir-fried with celery segments over high heat, with a crisp, springy, and refreshing texture.

Squid stir-fried with garlic, rich garlic aroma, highlighting the sweetness of the squid.

Plump fresh oysters topped with crispy fried tofu crumbs, rich in texture, salty and fragrant, goes well with rice.

Fresh oysters drizzled with special minced garlic sauce, fresh without any fishy smell, full of garlic aroma.

Fish fillets coated and deep-fried until crispy, sprinkled with salt and pepper. Crispy outside, tender inside, suitable as a snack with drinks.

Tender cod steamed and covered with crispy tofu crumbs. The fish is sweet and the tofu is salty and fragrant, complementing each other.

Firm textured free-range chicken is boiled and then cut into pieces. It has yellow skin and tender meat, usually served with garlic soy sauce to savor the original flavor of the chicken.

Boneless chicken thigh soaked in Shaoxing wine for flavor, served cold. Chewy skin and tender meat with a rich wine aroma.

Diced chicken is deep-fried and then stir-fried with a sweet and sour, slightly spicy sauce. Crispy outside, tender inside, a classic Chinese chicken dish.

Diced chicken stir-fried with sauerkraut, sour and appetizing, the chicken remains tender.

Diced chicken stir-fried with dried chili peppers and peanuts, spicy and crispy, a famous Sichuan dish.

Deep-fried chicken thigh drizzled with special spicy and numbing sauce, sweet and sour with Sichuan peppercorn's numbing spice, crispy skin and juicy meat.

Duck wings stir-fried in a dry pot with various spices, spicy and flavorful, great with drinks.

Thinly sliced bitter melon stir-fried with salted egg yolk, the salty aroma of the salted egg balances the bitterness of the bitter melon, with a rich and creamy texture.

Soft and tender eggplant, absorbing the sweet, sour, and slightly spicy fish-flavored sauce, very good with rice.

Eggplant braised with basil, unique and rich aroma.

Cabbage stir-fried with bacon, the smoky fat from the bacon enhances the aroma of the vegetables.

Cabbage stir-fried with dried chili peppers, crisp with a spicy flavor and full of wok aroma.

Water spinach stir-fried with fermented bean curd, with a unique fermented savory flavor.

Loofah and clams braised together, the broth is sweet, and the loofah is tender and refreshing.

Loofah coated with salted egg yolk 'golden sand' and stir-fried, the salty and creamy texture perfectly combines with the sweet freshness of the loofah.

Fresh broccoli stir-fried, retaining its original flavor and crisp texture.

Water shield vegetables are long and crisp, usually stir-fried with shredded meat or preserved seeds.

Green beans deep-fried until dehydrated, then stir-fried with minced meat, dry and flavorful, salty and tasty.

Tender leaves of water shield stir-fried, delicate and tender texture, with a unique fresh aroma.

Seasonal vegetables, simply stir-fried to showcase their original flavor.

Fresh clams cooked in soup with ginger slices to remove the fishy smell, the broth is clear and delicious.

Pickled cabbage and pork tripe slices cooked in soup, the broth is sour and appetizing, and the tripe is chewy.

Fish cooked in miso soup, rich and sweet flavor with a Japanese style.

Plump fresh oysters and tender tofu cooked in soup, the broth is light and delicious, rich in nutrients.

A soup made with spinach puree as the base, combined with various seafood. Green in color and smooth in texture.

Tender tofu stewed with crab roe sauce, golden in color, rich and delicious.

Tender tofu braised with spicy bean paste and minced meat, numbing, spicy, fresh, and fragrant, a classic dish that goes well with rice.

Hunan-style tofu dish, usually with fermented bean curd and chili peppers, spicy, savory, and fresh.

Stinky tofu is crumbled and stir-fried with crispy ingredients like fried dough sticks and preserved eggs. Although the tofu is not visible, it has a rich aroma.

Tofu is pan-fried then braised, absorbing the soy sauce broth, a delicious home-style dish.

Eggs mixed with savory preserved radish (luo bo gan) and pan-fried into a thick omelet, fluffy texture, full of old-fashioned flavor.

Tomatoes and eggs stir-fried, sweet and sour, juicy, a common home-style dish suitable for all ages.

Scrambled eggs seasoned with fish sauce, with a unique savory sea flavor.

Half-cooked, tender egg wrapped around crisp shrimp, moist and smooth in texture.

Clay pot soup made by simmering a whole chicken for a long time. The broth is rich and concentrated, and the chicken is tender and falls off the bone.

A hot pot featuring crab as the main ingredient, with various seafood and vegetables. The broth is extremely sweet.

Fried fish head stewed with napa cabbage, tofu, and other ingredients in a clay pot. The broth is rich and savory.

A hot pot made with fish pieces and thick rice noodles, the broth is delicious, and the rice noodles are slippery after absorbing the soup.

A hot pot made with sauerkraut and pork belly slices, the broth is sour and refreshing, becoming more flavorful as it cooks.

Clams, yam, and chicken stewed together, the broth is clear and sweet, nutritious and nourishing.

Taiwanese-style fried noodles, chewy noodles, stir-fried with shredded meat and vegetables over high heat.

Rice grains are distinct, rich in egg flavor, and full of wok aroma.

Fine noodles drizzled with scallion oil and mixed, fragrant, smooth, and simply delicious.

Spiral-shaped pasta snack, choose steamed for softness or fried for crispiness, suitable for dipping in condensed milk.

Fried sweet potato coated with hot syrup. It needs to be dipped in ice water when eating to make the sugar coating crispy. Crispy outside, soft and sweet inside.

Chewy white rice, the best accompaniment to any meal.

Fresh sea bass slices, choose between steaming to preserve the original flavor, pan-frying for crispiness, or braising for flavor.