Yipinju

A dish of deep-fried eggplant coated in batter, stir-fried with salt and Sichuan peppercorns. Enjoy the crispy exterior and tender interior of the eggplant. Spicy and salty, it's a popular appetizer for drinks.

Traditional dish of pork belly with skin, slowly braised in soy sauce and sugar. The fatty parts melt in your mouth, and the lean meat is rich in flavor. The rich sweet and savory seasoning is perfect with rice.

A dish of deliciously fried cutlassfish. Crispy on the outside and tender on the inside, you can enjoy the fish's umami. Eat carefully to avoid bones.

A representative home-style dish from Northeast China, where eggplant, potatoes, and bell peppers are deep-fried and then stir-fried in a soy sauce-based sauce. The sweetness of the vegetables and the saltiness of the sauce are perfectly balanced. A simple yet delicious dish that pairs well with rice.

Pork belly stewed with wide, flat glass noodles. The noodles absorb the flavors of the meat, becoming chewy. A hearty and warming dish.

A Beijing dish of shredded pork stir-fried with sweet miso (Tianmianjiang). Eat by wrapping the meat and scallions in the accompanying thin dried tofu (doufupi). Enjoy the rich miso flavor and the texture of the tofu.

A dish of bite-sized deep-fried pork pieces and eggplant stir-fried together. The crispiness of the batter and the juicy eggplant pair well with the soy sauce-based sauce.

Tender boiled lamb spare ribs. You can directly taste the natural umami of the lamb. Recommended to eat by hand, biting into it heartily.

Lamb skewers grilled over charcoal or in a grill, seasoned with cumin, chili peppers, and other spices. Spicy and fragrant, it pairs perfectly with beer.

Thinly sliced lamb stir-fried quickly over high heat with plenty of leeks. A simple yet profound dish that highlights the aroma of leeks and the umami of lamb.

A dish of lamb stir-fried with spices such as cumin and chili peppers. An exotic dish with a unique cumin aroma that stimulates the appetite.

A pot dish of stewed fermented cabbage (suancai), pork belly, and glass noodles. The sourness of the suancai balances the richness of the pork, resulting in a soup that is both light and flavorful.

A stewed pot of fermented cabbage (suancai), pork ribs, and glass noodles. The broth from the bones and the sourness of the suancai combine for a deeply flavorful taste.

A pot dish of beef brisket and tomatoes stewed together. The soup, infused with the sourness of tomatoes and the umami of beef, is rich and warming. Recommended for cold weather.

A medicinal-style pot dish with lamb spare ribs and Chinese yam stewed together. Enjoy the fluffy texture of the Chinese yam and the richness of the lamb. A gentle, nourishing flavor.

A dish of chicken wings stir-fried until fragrant with chili peppers and spices. The skin is crispy, and the spiciness and umami linger.

A dish of small diced chicken, deep-fried and then stir-fried with spices like chili peppers. Characterized by its crispy texture and spicy seasoning.

A representative dish from Northeast China, where pork is deep-fried until crispy and coated in a sweet and sour sauce. Unlike Japanese sweet and sour pork, it contains fewer vegetables, emphasizing the crispiness of the meat and the sourness.

A dish of shredded pork stir-fried until the moisture evaporates, seasoned with chili peppers and seasonings to a spicy flavor. Fragrant and develops more umami with each chew.

A Sichuan dish where green beans are deep-fried and then stir-fried with minced meat, chili peppers, and pickles. Characterized by the wrinkled texture of the beans and the rich seasoning.

A Sichuan dish of shredded pork, wood ear mushrooms, and vegetables stir-fried in a sweet and spicy sauce. "Yuxiang" refers to a seasoning derived from fish preparation methods and does not contain fish. It pairs well with rice.

A dish of large shrimp stir-fried with vegetables in spices, served in a small pot. Little liquid, with the spices' aroma and spiciness infused into the ingredients.

A dry pot dish of stir-fried pork offal (large intestine) with chili peppers and Sichuan peppercorns. The sweetness of the offal's fat and the stimulating mala spiciness are a perfect match.

A dish similar to a dry hot pot where your choice of ingredients are stir-fried in oil with plenty of chili peppers and Sichuan peppercorns. Characterized by intense spiciness and aroma, it is extremely spicy.

A representative home-style dish from Northeast China, with chicken, mushrooms, and glass noodles stewed in a soy sauce-based broth. A simple and gentle flavor.

A simple appetizer of thinly sliced dried tofu stir-fried with green chili peppers. Enjoy the chewy texture of the dried tofu and the sharp spiciness of the green chili peppers.

A national home-style dish in China, stir-frying tomatoes and eggs. A gentle flavor harmonizing the fluffiness of the eggs with the sourness and sweetness of the tomatoes.

A dish of eggplant and minced meat stir-fried and simmered in a spicy sauce. The rich, spicy sauce clings well to the tender eggplant.

A stamina-boosting dish of stir-fried pork liver and chives. The richness of the liver and the aroma of the chives stimulate the appetite.

A dish of pea shoots (young soybean sprouts) quickly stir-fried with garlic. Enjoy the crisp texture and the unique aroma of pea shoots.

A dish of stir-fried shredded pork, eggs, wood ear mushrooms, and vegetables. Enjoy the contrast between the chewy wood ear mushrooms and the fluffy eggs in this mildly seasoned dish.

Mapo tofu simmered piping hot in a claypot. Sichuan-style seasoning with the spiciness of chili peppers and the numbing sensation of Sichuan peppercorns.

A Sichuan dish of diced chicken, peanuts, and vegetables stir-fried in a sweet and sour soy sauce with chili peppers. Characterized by the crunchiness of the nuts and the tenderness of the chicken.

A simple dish of seasonal green vegetables stir-fried with garlic and salt. The vibrant color of the vegetables and the aroma of garlic stimulate the appetite.

Deep-fried white fish fillets coated in a sweet and sour sauce. The fish is tender, and the tangy sauce stimulates the appetite.

A classic Sichuan dish where white fish fillets are simmered in a bright red oil soup filled with chili peppers and Sichuan peppercorns. Extremely spicy, but you can enjoy the smooth texture and flavor of the fish.

Simmered white fish with fermented mustard greens (Suancai). The refreshing sourness and spiciness of the suancai dissolve into the soup, creating a light and palatable Sichuan dish.

A famous Chongqing dish featuring coagulated duck blood, offal, and vegetables simmered in a very spicy soup. Characterized by the varied textures of the ingredients and the intense mala flavor.

A Sichuan dish of beef simmered in a spicy soup filled with chili peppers and Sichuan peppercorns. The tender beef and the stimulating spiciness are addictive.

Diced crab stir-fried in a spicy sauce. The umami of the crab, the aroma of the shell, and the spiciness of the spices are integrated.

A Mapo Tofu set meal served in a hot claypot. The spiciness and umami are perfect with rice.

A set meal featuring juicy fried chicken as the main dish. Very filling.

Sweet and sour pork set meal

Twice-cooked pork set meal with stir-fried pork and plenty of cabbage in a sweet and savory miso sauce.

A set meal of stir-fried liver and chives, a stamina-boosting dish.

A healthy set meal of stir-fried pork and plenty of vegetables.

A staple menu item, similar to Japanese ginger pork, featuring ginger pork as the main dish.

Moo Shu Pork (Mu Er Rou) set meal. Stir-fried eggs and wood ear mushrooms.

An advantageous set where you can choose one drink, one appetizer, and one main dish.