Zhu Ji Xian Bing Zhou Dian Xin Yi Dian

Golden crispy pancake filled with juicy beef and scallions. The soup is abundant when bitten, so be careful of the heat. Suitable for diners who love the aroma of fresh meat and noodles.

A pan-fried pancake with chives, vermicelli, and egg as filling. Crispy on the outside, fresh and refreshing on the inside, it is a vegetarian dish.

Traditional Northern Chinese pastry, pan-fried to a golden brown with seasoned pork and green onion filling. It's hearty and juicy, with a balanced savory flavor.

Layered flatbread, pan-fried until crispy with scallions and oil. Crispy on the outside and chewy on the inside, with the simple aroma of flour and scallions.

Long dumplings pan-fried until golden brown and crispy at the bottom. The filling is abundant, and the skin is chewy. Usually eaten with soy sauce or vinegar.

Pan-fried scallion pancake rolled with braised pork slices, scallions, and sweet bean sauce. The crispy pancake contrasts with the tender pork, creating a sweet and savory flavor.

Scallion pancake wrapped with braised beef slices, crisp cucumber or scallions, and sweet bean sauce. Rich in flavor, it's a classic Northern Chinese roll.

Steamed dumplings with thin skin and abundant filling. The filling is seasoned fresh pork, moist and tender, retaining its original flavor.

Vegetarian steamed dumplings with a filling of chopped chives, vermicelli, and scrambled egg. Refreshing and not greasy, with a rich chive aroma.

Thin-skinned, juicy xiaolongbao with pork and jelly filling. After steaming, it turns into a delicious broth. It is recommended to eat with ginger shreds and vinegar, and be careful of the heat.

Plump meat dumplings in hot and sour soup. The soup is thick, sour, and spicy, with rich ingredients (like tofu and wood ear mushrooms). The dumplings absorb the soup, making them more flavorful.

A yellow, thick porridge made from millet, with a warm and smooth texture. It has a mild flavor on its own and is often mixed with sugar to taste, or served with savory side dishes.

Traditional Chinese sweet soup containing longan (dried longan) and white fungus. The soup is thick and smooth, sweet in taste, and has a moisturizing effect.

Rice stir-fried over high heat with shredded pork, eggs, and scallions. Each grain is distinct, with wok hei and egg aroma, a classic staple choice.

Fried rice stir-fried with sakura shrimp (a small, aromatic dried shrimp). The crispy sakura shrimp add a rich oceanic flavor to the rice.

Shredded beef stir-fried with rice and eggs. The beef is tender, and the rice absorbs the aroma of the meat juice and oil, resulting in a rich flavor.

Rice stir-fried with fresh shrimp and eggs. The flavor is relatively light and fresh, allowing you to taste the springiness and sweetness of the shrimp.

Egg fried rice served with a crispy fried pork chop. The pork chop is marinated, battered, and deep-fried, crispy on the outside and tender on the inside, with a generous portion.

Seasonal green vegetables blanched in boiling water, drizzled with sauce or braising liquid. Crisp in texture, it's a healthy side dish.

A la carte fried pork chop. Bone-in pork is marinated in a secret sauce, coated in a thin batter, and deep-fried. The meat is firm and juicy with a savory sauce.

Cooked fresh pork wontons mixed with special chili oil and sauce. The skin is thin and smooth, and the sauce is spicy and appetizing.

Wontons filled with whole shrimp and meat, tossed in spicy chili oil. The texture is fresh and springy, with a rich mala flavor.

Dry noodles mixed with rich braised beef sauce. The absence of soup allows the noodles to better absorb the essence of the sauce, making it savory and flavorful.

Northern-style fried noodles with ingredients including wood ear mushrooms, eggs, shredded meat, and vegetables. Rich in flavor, the noodles are chewy and have wok hei.

Stir-fried noodles with beef slices and noodles over high heat, based on satay sauce. The unique dried flatfish and spice aroma of satay sauce is rich, with a strong flavor.

Noodles are topped with a dark, thick sauce made from stir-fried sweet bean paste, doubanjiang, and minced meat. Mix well before eating; it's savory and appetizing.

Dry noodles served with pork wontons and a special sauce (usually with chili oil). It's filling and allows you to enjoy the delicious wontons.

Dry noodles served with shrimp wontons and sauce. The sweetness of the shrimp combined with the spiciness of the sauce creates a rich flavor.

Classic Taiwanese noodle dish. The dark brown broth is rich and slightly spicy, with beef chunks stewed until tender and flavorful. It tastes even better with pickled vegetables.

The soup base is clear and sweet, emphasizing the natural flavor of the beef. The beef slices or chunks are tender, and the taste is lighter than braised beef.

Braised beef noodle soup, containing both lean meat chunks and collagen-rich beef tendon. The beef tendon is stewed until soft and tender, offering a rich texture.

Clear soup noodles with fresh pork wontons. The soup is light and refreshing, the wontons have thin skin and fresh meat, making it a mild and comforting noodle soup.

Noodles served with large pork and vegetable wontons. The filling is a mix of vegetables and minced meat, with a crisp and juicy texture.

Clear soup noodles with fresh shrimp wontons. The sweetness of the seafood blends into the soup, creating a delicate flavor.

Noodles in a thick hot and sour soup. The soup base contains tofu, wood ear mushrooms, and bamboo shoots, with balanced sourness and spiciness. It's appetizing and satisfying.

Noodles served with a piece of freshly fried pork chop (usually served separately or on top of the noodles). Enjoy the warmth of the noodles and the crispiness of the fried meat.

Noodles served with a bowl of clear steamed chicken soup. The chicken soup is golden and clear, the chicken is tender and boneless, with a delicious and nourishing taste.

A single serving of clear steamed chicken soup. The soup is clear and golden, retaining the essence of the chicken's original flavor. It is sweet and not greasy.

Beef soup cooked in a clear broth. The soup is mellow, and the beef is tender. Suitable for diners who want hot soup without noodles.

Classic Chinese thick soup, seasoned with white vinegar and pepper, resulting in a sour and spicy taste. Ingredients typically include shredded tofu, wood ear mushrooms, shredded meat, and egg drops.

Light and refreshing soup with several fresh pork wontons and a small amount of vegetables. The soup is mild, highlighting the wonton's flavor.

Clear soup with large pork and vegetable wontons. Suitable for diners who prefer plenty of vegetable filling.

Clear soup with shrimp wontons. Every bite offers the sweetness of shrimp.