Zhen Chuan Wei 1 Dian

Tender chicken thigh is drizzled with piping hot scallion oil, releasing a rich aroma. The chicken is smooth and tender, with a strong scallion fragrance. It's usually served as an appetizer.

Cooked chicken is steeped in a Shaoxing wine and herbal brine to infuse flavor. The skin is crisp, the meat is tender, with a subtle hint of wine and medicinal herbs. It's a classic cold dish.

Boiled pork belly is sliced thinly and drizzled with a rich garlic soy paste. The alternating layers of fat and lean meat, combined with the pungent garlic flavor, create a rich yet not greasy texture.

Chicken breast shreds are paired with chewy noodles (la pi) and drizzled with a rich sesame sauce. The texture is smooth and refreshing, with a rich nutty aroma. It's a light and refreshing cold dish.

Cleaned pig stomach slices are tossed with numbing and spicy seasonings. The texture is crisp and chewy, with a numbing, spicy, savory, and fragrant flavor, perfect with drinks.

Braised tripe slices are tossed with Sichuan peppercorns and chili oil. The honeycomb tripe absorbs the numbing and spicy sauce, resulting in a chewy, flavorful, and stimulating spicy taste.

Fresh seafood (shrimp, oysters, or squid) is simply poached to retain its original sweetness. Served with shredded ginger and soy paste, it has a tender and springy texture.

Beef brisket is slow-cooked in a soy sauce-based braising liquid. The meat is tender and flavorful, rich in collagen, with a thick and savory sauce.

Tender beef slices are quickly stir-fried with crisp gai lan. The beef is tender, and the vegetables are crisp, with a hint of satay or oyster sauce aroma.

Beef slices are stir-fried with onions and black pepper sauce, served on a sizzling hot plate. The aroma is intense, the beef is tender and juicy, and the black pepper flavor is rich.

Shredded beef is stir-fried with a large amount of scallions over high heat. The scallion aroma is rich, and the beef is tender. This is a classic stir-fried dish with intense wok hei.

Shredded beef is quickly stir-fried with special yellow chives. The yellow chives have a crisp and tender texture with a unique aroma, perfectly complementing the tender shredded beef.

Fermented sauerkraut is stir-fried with shredded beef. The sour and refreshing taste balances the richness of the meat, making it appetizing and perfect with rice.

Shredded beef is stir-fried with chilies over high heat. You can choose a spicy red chili flavor or a sour and spicy pickled pepper flavor. The taste is fresh and spicy.

Chicken cubes are stir-fried with dried chilies, Sichuan peppercorns, and peanuts. The flavor is savory-sweet and slightly spicy, the chicken is tender, and the peanuts are crispy. It's a famous Sichuan dish.

Chicken cubes are stir-fried with crispy cashews. The chicken is tender, the cashews are crunchy, creating a rich texture with a generally light and delicious flavor.

Pork belly slices are steamed with preserved mustard greens. The pork is rich but not greasy, absorbing the unique savory flavor of the preserved mustard greens. It's a classic Hakka dish.

Pork ribs are braised in soy sauce, sugar, and spices. They have a bright red color, are tender and fall off the bone, with a balanced sweet and savory flavor.

Shredded pork is stir-fried with shredded green peppers over high heat. The pork is tender, and the peppers are crisp. The flavor is home-style and goes well with rice.

Shredded pork is stir-fried with ingredients like wood ear mushrooms and bamboo shoots, seasoned with pickled peppers, vinegar, and sugar. It has a complex flavor profile of savory, sweet, sour, spicy, fresh, and aromatic, without actual fish.

Shredded pork is primarily stir-fried with sweet bean sauce. The sauce is rich and savory-sweet, usually served with shredded scallions.

Shredded pork is stir-fried with shredded firm tofu. The tofu is firm, and the pork is tender. It's a simple and down-to-earth home-style dish.

Pork belly slices are stir-fried with firm tofu and cabbage. Twice-cooked pork is spicy, while sauce stir-fried pork uses sweet bean sauce and is savory-sweet without being spicy.

Smoked preserved pork slices are stir-fried with scallion greens. The preserved pork is savory with a smoky flavor, and the scallion greens are pungent and sweet, creating a rich taste.

Preserved pork slices are stir-fried with spicy pickled peppers. The sour and spicy flavor of the pickled peppers balances the richness of the preserved pork, making it appetizing and stimulating.

Deep-fried ribs are coated in a rich sweet and sour sauce. Crispy on the outside and tender on the inside, with a bright red color, it's sweet, sour, and appetizing.

Deep-fried pork loin strips. You can choose a sweet and sour coating or a savory salt and pepper seasoning.

A classic Hakka dish combining pork belly, dried squid, and firm tofu, stir-fried with celery and scallions. It has a rich and chewy texture, savory and perfect with drinks.

Duck blood and pig intestines are stewed in a mildly spicy broth, usually kept warm on a small stove. The duck blood is smooth, the intestines are chewy, and the flavor is numbing, spicy, savory, and fragrant.

Cleaned pig intestines are quickly stir-fried with plenty of tender ginger shreds and seasoned with vinegar. The intestines are chewy, with a distinct sourness, and the ginger helps to remove any gaminess and cut through the richness.

A combination of three seafood ingredients: squid, sea cucumber, and shrimp, stir-fried with vegetables. The seafood is very fresh, and the texture is varied.

Fresh cuttlefish slices are stir-fried with celery segments. The cuttlefish is crisp and springy, the celery is fragrant and crisp, and the flavor is light and delicious.

Squid is cooked in the Kung Pao style with dried chilies and peanuts. The squid is chewy, and the flavor is spicy and zesty.

Rehydrated sea cucumber is braised in soy sauce broth. The sea cucumber is soft and slippery, rich in collagen, and the broth is savory and delicious.

Fresh squid is braised with sesame oil, soy sauce, rice wine (three cups), and basil. The aroma is rich, and the squid is tender and springy.

Shell-on clams are stir-fried with basil, garlic, and chili over high heat. The clam meat is fresh and juicy, and the sauce is rich with basil aroma and oceanic flavor.

Fresh oysters are cooked with crispy fried dough sticks. The oyster flavor seeps into the dough sticks, creating a texture that is soft on the outside and crispy on the inside, with plump and tender oysters.

Fresh oysters are lightly battered and deep-fried, served with fried basil. Crispy on the outside and tender on the inside, full of oceanic flavor. Best enjoyed with pepper salt.

Whole yellow croaker is deep-fried and then seasoned. You can choose a sweet and sour sauce or a spicy and rich fermented bean paste sauce.

Fresh grouper is steamed and drizzled with scallion oil and steamed fish soy sauce. The fish is delicate and tender, retaining its original flavor.

Carp is braised with spicy fermented bean paste. The fish is tender, and the sauce is bright red and rich, with a savory, spicy, and slightly sweet flavor.

Cod is tender. You can choose it coated with crispy and savory soy bean crumbs or a light and fresh steamed preparation.

Large fish head is stewed with plenty of garlic and fermented bean paste. The fish head is rich in collagen and deeply flavored with garlic.

Large prawns are deep-fried and then tossed with pepper salt, minced scallions, and garlic. The shells are crispy and edible, and the shrimp meat is firm and sweet.

Deep-fried shrimp balls are tossed with pineapple slices and drizzled with mayonnaise. The flavor is sweet and sour, with a crispy texture. It's a popular dish.

Fresh shrimp is quickly stir-fried. You can choose a spicy Kung Pao style or a stir-fried version with cashews.

Napa cabbage is simmered with dried shrimps (kai yang). The cabbage is soft and sweet, absorbing the savory aroma of the dried shrimps.

Fresh and sweet loofah is stir-fried and braised with clams. The broth is light and delicious, and the loofah is smooth and tender.

Fresh cabbage is quickly stir-fried. You can choose a refreshing garlic stir-fry or a mildly spicy Kung Pao style with dried chilies.

Water spinach is quickly stir-fried. You can choose a simple garlic stir-fry or a savory flavor with fermented bean curd.

Gai lan is stir-fried over high heat. It has a crisp texture with a unique slightly bitter and sweet taste.

Tender pea shoots are quickly stir-fried. They are extremely tender with a fresh pea flavor and are usually a seasonal vegetable.

Green beans are deep-fried until dehydrated, then stir-fried with minced meat, preserved vegetables, etc. The texture is dry, fragrant, and crispy, savory and perfect with rice.

Crispy fried pig intestines are dry-fried with green beans. The texture is crispy on the outside and soft on the inside, with a rich aroma. It's an excellent dish to accompany drinks.

Soft eggplant and minced meat are braised in a fish-flavored sauce (pickled peppers, vinegar, sugar). The texture is smooth and creamy, with a sweet, sour, and slightly spicy flavor.

Vermicelli (glass noodles) are coated in a spicy minced meat sauce. The minced meat clings to the noodles, resembling ants climbing a tree, with a chewy and flavorful texture.

Chives are chopped into small pieces and stir-fried with minced meat, fermented black beans, and chili. The texture is crisp and tender, savory and slightly spicy, perfect with rice.

Egg tofu is deep-fried until the skin is slightly wrinkled and golden, while the inside remains smooth and tender. It absorbs the sauce wonderfully, creating an excellent flavor.

Tender tofu is braised with spicy fermented bean paste and Sichuan peppercorn powder. The texture is smooth and tender, with a numbing, spicy, hot, and fragrant flavor.

Tofu is braised with crab roe (or a salted egg yolk sauce). The color is golden, and the flavor is rich and delicious, perfect for mixing with rice.

Fresh oysters and tofu are braised together with fermented black beans. The freshness of the seafood perfectly blends with the savory flavor of the fermented black beans, resulting in a soft and tender texture.

Deep-fried firm tofu and meat slices are braised with vegetables. The tofu soaks up the sauce, resulting in a savory and home-style flavor.