Yi Ju Dong Liu Jia Shui Jiao

Dumplings filled with chives and pork, boiled until cooked through. The filling is juicy, with a rich chive aroma, and the skin is chewy. Usually served with soy sauce, vinegar, or garlic.

Raw frozen dumplings with chives and pork filling. Suitable for purchasing and cooking at home. Boil water, add dumplings, and cook until they float.

Raw frozen dumplings with a filling of fish and chives. The flavor is more fresh and refreshing than pure pork filling. Suitable for taking home to cook.

A cold shredded chicken dish. The chicken is grilled and then shredded, drizzled with a special vinegar-garlic sauce. It has a refreshing and appetizing taste with a rich garlic aroma and sourness. Suitable as an appetizer.

Shredded jellyfish seasoned with vinegar, garlic, and seasonings. Chewy and crisp texture, with a sour and fragrant taste, very palate-cleansing.

A mild soup made by drizzling beaten eggs into hot broth to form egg drops. Gentle flavor, suitable for pairing with richer dishes.

A thick soup containing ingredients like tofu, wood ear mushrooms, and shredded bamboo shoots, seasoned with vinegar and white pepper. Sour and spicy, appetizing taste with a smooth texture.

A clear soup containing three main fresh ingredients (e.g., shrimp, squid, meat slices). The broth is fresh and sweet, with generous ingredients.

A clear soup made with fresh vegetables and tender tofu. Light and refreshing taste, a healthy and simple choice.

Hot soup with mushrooms and shredded chicken. The umami of the mushrooms blends into the soup, and the shredded chicken is tender.

A classic Chinese noodle dish topped with a thick sauce made from sweet bean paste, minced meat, and diced tofu. This version has a thickened sauce, making it smoother and richer. Please stir thoroughly before eating.

A version of Zha Jiang Noodles where the sauce is not thickened, closer to the traditional stir-fried sauce. The flavor of the bean paste is more direct and rich, paired with chewy noodles.

Noodle soup with a variety of seafood and meat slices (San Xian). The broth is clear and not thickened. You can taste the original flavor of the ingredients and the refreshing broth.

Noodle soup featuring tender fish slices. The broth is clear, and the fish slices are delicate, suitable for those who prefer a light taste.

Similar to Korean seafood noodle soup (Jjamppong), with abundant ingredients including seafood and vegetables. The broth is usually rich and delicious, and the spiciness can be adjusted to your preference.

Cooked noodles placed in a hot and sour soup. The broth is thick, sour, and spicy, and the noodles absorb the flavor of the soup, resulting in a rich taste.

Noodles with a clear broth, topped with mushrooms and shredded chicken. Light and not greasy, with a faint mushroom aroma.

Tender beef slices and vegetables braised in a thick sauce, poured over white rice. The sauce is savory and appetizing, and the beef is tender.

A rich sauce made from braised assorted seafood (e.g., shrimp, squid) poured over rice. Full of the fresh and sweet taste of seafood.

Sauce from fish slices and vegetables braised together, served with white rice. The fish is delicate, and the flavor is usually light and fresh.

Beef slices braised in curry sauce, poured over rice. Rich curry spice flavor, slightly spicy and appetizing.

Tender chicken pieces braised in a yellow curry sauce, served with white rice. Mild and rich curry flavor.

Shredded pork and vermicelli braised together, usually with sauce. The vermicelli absorbs the essence of the meat juice, with a smooth texture. Can be made spicy or not.

Sauce from diced chicken stir-fried with chilies poured over rice. The chicken is tender, with a spicy kick from the chilies, very appetizing.

Cabbage stir-fried over high heat, usually with garlic for flavor. Crisp and sweet texture, a common vegetable dish.

Stir-fried baby bok choy, retaining its tender greenness and original flavor. Tender texture, refreshing and palate-cleansing.

A famous Sichuan dish where tender tofu is stewed in a spicy bean paste sauce, usually containing minced meat. The texture is numbing, spicy, and fragrant, perfect with rice.

Vermicelli (dong fen) stir-fried with shredded pork and vegetables. The vermicelli absorbs the aroma of the meat and seasonings, with a chewy and flavorful texture.

Diced chicken deep-fried and then stir-fried with dried chilies, Sichuan peppercorns, and other spices. Crispy outside and tender inside, spicy and satisfying, a great dish to go with drinks.

Tender yellow chives stir-fried with shredded pork over high heat. The unique fragrance of yellow chives and the freshness of the pork are perfectly combined, with a tender texture.

Yellow chives stir-fried with beef slices. The beef is tender, the yellow chives are sweet, and the aroma is captivating.

Marinated beef slices stir-fried with plenty of scallions over high heat. Rich scallion aroma, tender and juicy beef, a classic Chinese stir-fry.

Shredded or diced green peppers stir-fried with beef slices. The crispness of the green peppers contrasts with the tenderness of the beef.

A mixed stir-fry dish combining three types of seafood (e.g., shrimp, fish slices, squid). Rich and delicious flavor, allowing you to taste multiple seafood flavors at once.

Stir-fried with plenty of scallions and shredded pork over high heat. The aroma of scallions permeates the meat, making it savory and appetizing.

Fish slices braised in spicy bean paste. The fish is tender, and the sauce is savory and spicy, with a strong flavor.

Fish slices stir-fried with fermented black beans (douchi). The unique savory aroma of douchi enhances the flavor of the delicate fish slices.

Assorted small cold appetizers, such as braised dried tofu, seaweed, cold cucumber salad, etc. Usually based on daily availability.

Bottled or canned cold drinks, such as soda or tea.

Steamed white rice, suitable for pairing with stir-fries or casseroles.