Yǐn bǎo shí zuì

This is a classic Jiangsu and Zhejiang dish. Pork belly with alternating layers of fat and lean meat is selected, braised with soy sauce, Shaoxing wine, and sugar over low heat for a long time. It has a bright red color, tender and smooth texture, the fat melts in the mouth without being greasy, and the soy sauce flavor is rich, making it very appetizing.

A traditional famous dish from Wuxi, Jiangsu. Pork ribs are selected and braised with soy sauce, sugar, and vinegar. The meat is tender and falls off the bone easily, with a sweet and savory flavor. It's a unique dish.

Pork large intestines are deep-fried until crispy outside and soft inside, then quickly stir-fried with green beans. The intestines are chewy and springy, and the green beans are crisp, creating a rich texture. It's a savory dish perfect with drinks.

A casserole dish. Eggplant and pork intestines are braised together, allowing the eggplant to absorb the rich meat juices and sauce. The eggplant is soft and flavorful, the intestines are tender, and the flavor is rich and hot.

A home-style stir-fry where dried tofu strips are stir-fried with shredded pork over high heat. The dried tofu has a bean aroma and a chewy texture, while the shredded pork is tender. It's usually seasoned with soy sauce for a savory taste.

Also known as 'Hakka Stir-fry,' it's a representative Hakka dish from Taiwan. It features a rich combination of ingredients including pork belly, dried squid, dried tofu, and celery, stir-fried with soy sauce and chili. The dried squid's flavor is concentrated, and the overall taste is savory, spicy, and rich with layered textures, making it excellent with rice and drinks.

A stir-fried dish featuring yellow chives and shredded pork. The yellow chives are tender and have a unique fresh aroma. Stir-fried with tender shredded pork, the dish is light, fresh, and delicious.

Pickled Chinese cabbage (pickled mustard greens) is stir-fried with shredded pork. The unique sour and salty flavor of the pickled greens enhances the sweetness of the pork, offering a crisp and appetizing texture.

A Taiwanese-style Sichuan dish. Leek flowers are cut into short sections and stir-fried with minced pork, black beans, and chili. It's named 'Fly's Head' because the black beans mixed with the green leeks resemble fly heads. The texture is crisp and tender, with a savory, spicy, and fragrant flavor that is extremely appetizing.

Pork belly slices are blanched and cooked, preserving the original flavor of the pork. Served with dipping sauces: Orange sauce is a sweet and sour Hakka-style dipping sauce that cuts through richness and stimulates appetite; Garlic soy sauce is savory and slightly spicy. The dish is refreshing and not greasy.

A classic Sichuan dish. The main ingredients are glass noodles and minced pork. The minced meat clings to the glass noodles, resembling ants climbing a tree. The glass noodles are coated in a spicy sauce, with a smooth texture and rich flavor.

A casserole dish where beef brisket is stewed with tomatoes. The sweet and sour flavor of the tomatoes infuses the beef broth, and the beef brisket is stewed until tender and flavorful. The broth is rich and suitable for pouring over rice.

Tender shredded beef is quickly stir-fried with yellow chives. The beef is tender and smooth, the yellow chives are sweet and fresh. The combination offers an excellent texture, making it a refreshing stir-fried dish.

Beef tenderloin is cut into strips, stir-fried with onions and bell peppers in a rich black pepper sauce. The beef is tender and juicy, and the spicy black pepper is very appetizing.

Dried tofu strips are stir-fried with shredded beef. The bean aroma of the dried tofu complements the meaty flavor of the beef, creating a rich texture. It's a classic home-style dish.

Chinese kale is quickly stir-fried with shredded beef, often seasoned with oyster sauce. The kale has a crisp, slightly bitter texture that contrasts with the tender, sweet beef, creating a unique flavor.

Based on the Kung Pao chicken recipe. Beef is diced or sliced and stir-fried with dried chilies and peanuts. The flavor is a 'hazy spicy lychee' taste (sweet, sour, and slightly spicy), with tender meat and crispy peanuts.

Water shield (wild lotus) is a unique Taiwanese vegetable, long and extremely crisp. It's quickly stir-fried with tender shredded beef, retaining the crispness and fresh aroma of the water shield, creating distinct layers of texture.

A combination of pickled mustard greens and shredded beef. The salty and sour flavor of the pickled greens enhances the umami of the beef, making it a hearty home-style dish.

Fresh beef slices are quickly blanched in boiling water (white boiled) and then removed. Usually served over bean sprouts or vegetables, drizzled with special soy sauce or hot oil. The meat is extremely tender, allowing you to taste the original sweetness of the beef.

Large shrimp are braised with seasonings such as fermented glutinous rice, tomato sauce, and chili bean paste. The fermented rice adds a unique sweetness and aroma, the sauce is thick and bright red, and the shrimp are fresh, springy, and flavorful, with a balanced sweet, sour, salty, and spicy taste.

Choice of fish (cod or halibut) and cooking method. Steaming preserves the tender, original flavor of the fish; Crispy Bean Paste involves topping with crispy fried soybeans for added savory crunch. The fish is delicate and fresh.

Fresh shrimp and glass noodles are simmered together in a clay pot. The glass noodles absorb the sweet and savory broth from the shrimp, becoming smooth and slippery, while the shrimp are firm and meaty.

Cleaned shrimp are butterflied (resembling split legs) and steamed with a generous amount of minced garlic sauce. The garlic flavor is rich and permeates the shrimp, creating a strong flavor that is perfect for garlic lovers.

A famous Jiangsu and Zhejiang dish. Eel is deboned, shredded, and stir-fried with yellow chives. Hot oil is poured over before serving, creating a sizzling sound. The eel is tender and smooth, with a rich, savory sauce, often sprinkled with white pepper for flavor.

A whole fresh sea bass is steamed, usually with scallions, ginger, and soy sauce. The sea bass has delicate white flesh, and steaming best showcases its fresh, sweet original flavor. Price varies by size (market price).

Fried squid rings (cuttlefish), crispy on the outside and springy on the inside. Choice of flavor: 'Salty Yolk Crust' is coated with salted egg yolk, savory and crumbly; 'Basil Aroma' is stir-fried with basil, offering a rich fragrance.

A fried fish fillet dish with choice of flavor. 'Salty Yolk Crust' is stir-fried with salted egg yolk for a rich, savory taste; 'Sweet and Sour' is drizzled with a sweet and sour sauce that is appetizing and cuts through richness. The fish is crispy on the outside and tender on the inside.

Large shrimp are battered and fried into balls, then drizzled with a special orange sauce. The texture is crispy on the outside and springy on the inside, with a sweet and sour fruity sauce. It's a dish loved by both adults and children.

Shrimp balls are cooked using the Kung Pao chicken method. Deep-fried shrimp are stir-fried with dried chilies, peanuts, and Sichuan peppercorns. The shrimp balls are springy, with a sweet, sour, and slightly spicy flavor and a rich aroma.

A refreshing and nourishing stir-fried dish. Fresh lily bulbs are crisp and sweet, stir-fried with fresh shrimp. The flavor is light and elegant, allowing you to taste the natural essence of the ingredients.

A classic vegetarian dish. 'Double Winter' refers to winter mushrooms (shiitake) and winter bamboo shoots, often paired with green vegetables. The shiitake mushrooms are thick and flavorful, and the winter bamboo shoots are crisp and tender. It's a stir-fried seasonal vegetable dish with rich textures.

A typical Taiwanese 'Three Cup' dish. 'Three Cups' refers to sesame oil, soy sauce, and rice wine. King oyster mushrooms are cut into pieces and simmered in a clay pot with old ginger, garlic, chili, and basil. The mushrooms are chewy and juicy, with a rich aroma of sesame oil and basil.

Baby cabbage is a miniature napa cabbage, with a particularly tender and sweet texture. Stir-fried with fresh shiitake mushrooms, the broth is delicious, and the flavor is light and refreshing.

Chinese kale has thick stems and leaves, with a crisp texture and a unique slightly bitter taste. Oil braising retains its vibrant green color and removes bitterness, leaving a sweet aftertaste.

Bitter melon slices are deep-fried or pan-fried, then braised with soy sauce and sugar. After braising, the bitterness of the melon is reduced, and it absorbs the sweet and savory sauce, becoming soft and tender.

Eggplant is flash-fried to maintain its vibrant purple color, then quickly stir-fried with basil, garlic, and chili. The eggplant is soft and flavorful, with a rich basil aroma. It's a very satisfying vegetarian dish.

A staple or dish with a Jiangsu and Zhejiang flavor. Ningbo rice cakes are sliced and stir-fried with pickled mustard greens. The rice cakes are soft and chewy, while the pickled greens are salty, fresh, and crisp, offering an excellent combination of textures.

The freshest green vegetables of the season are selected and stir-fried (e.g., cabbage, water spinach, etc.). Seasoned simply to taste the natural sweetness and crispness of the vegetables.

Fried rice stir-fried with toon paste. Toon is a plant with a unique, rich aroma, often called 'vegetable from the trees.' The fried rice has a light green color (jade) and a unique, refreshing flavor.

A nourishing soup made by simmering five types of vegetables corresponding to the five colors (e.g., daikon radish, carrot, burdock, shiitake mushroom, etc.). The broth is light and sweet, rich in the natural nutrients of the vegetables.