Zhu Ji Xian Bing Zhou Dian Zhong Xin Nan Gang Dian

This is a round pancake filled with seasoned ground beef and chopped scallions. The exterior is pan-fried to a golden crisp. It's juicy inside with rich beef flavor when bitten into. Crispy outside and tender inside, be careful of the hot juice when eating.

A pancake with a filling typically including Chinese cabbage, glass noodles, dried tofu, and scrambled egg. The exterior is golden and crispy, with a refreshing and layered texture. Note: Marked as 'non-vegetarian' on the menu, it may contain animal fats or seasonings and is not vegan.

Chinese pancake with a filling of ground pork and chopped scallions. The exterior is pan-fried to a crisp, while the filling is tender and juicy, with the sweetness of pork and the aroma of scallions. It's a classic Northern Chinese pastry.

A pan-fried pancake made from dough mixed with chopped scallions. It has distinct layers, crispy outside and soft inside, with the savory aroma of scallions and flour in every bite. Usually sliced and suitable for sharing.

Long, pan-fried dumplings with a crispy bottom and soft top. The filling is usually pork and vegetables, fresh and juicy. Dipping in soy sauce or vinegar enhances the flavor.

Braised pork slices, scallion segments, and sweet bean sauce wrapped in scallion pancake. The pancake is crispy and chewy, paired with savory-sweet sauce and crisp scallions for a rich and satisfying bite.

Crispy pancake rolled with braised beef shank slices, scallions, and sweet bean sauce. The beef is tender and flavorful, not dry, perfectly combined with the sauce and the pungent scallions. It's a satisfyingly substantial rolled pancake.

Dumplings steamed in a steamer. The wrappers are chewy, and the filling is fresh pork. Light and not greasy, allowing you to taste the original flavor of the ingredients. Recommended to eat with ginger slices and vinegar.

Steamed dumplings with a filling primarily of minced vegetables, glass noodles, and egg. Light and refreshing taste. Note: Marked as 'non-vegetarian' on the menu, it may contain non-vegetarian ingredients (like lard).

Pork soup dumplings with thin wrappers and abundant filling. Biting into the thin wrapper releases sweet, hot soup and delicate meat filling. It's recommended to place them on a spoon, add ginger and vinegar, and be careful of the hot soup.

Dumplings served in hot and sour soup. The hot and sour soup is thick, with the sourness of vinegar and the spiciness of pepper. It contains plump dumplings, offering a rich and filling meal.

A golden porridge made from simmered millet, with a smooth and thick texture and a faint grain aroma. It has a light flavor on its own and is usually served as a staple to accompany heavy noodle dishes. Sugar can be added to taste.

A traditional Chinese sweet soup, primarily made with dried longan (guiyuan) and white fungus (yinhua). The broth is sweet and smooth, with the white fungus being soft and gelatinous. Can be served hot or cold, it's nourishing and good for the skin.

Stir-fried with shredded pork, eggs, and rice over high heat. The rice grains are distinct, with a wok aroma, and the pork is tender. It's a classic Taiwanese fried rice.

Fried rice stir-fried with sakura shrimp. The unique savory aroma of sakura shrimp permeates every grain of rice, offering a crispy, savory, and distinctive flavor.

Fried rice featuring beef slices or shreds. The beef is delicious, complemented by scallions and the aroma of egg. High-heat stir-frying makes the rice dry and chewy.

Fried rice with fresh shrimp. The shrimp are crisp, sweet, and fresh, a perfect match for the refreshing egg fried rice, popular among many.

Egg fried rice served with a piece of crispy fried pork chop. The pork chop is marinated, battered, and deep-fried until crispy outside and tender inside, savory and flavorful. It's a generous portion served with refreshing fried rice.

Fresh seasonal vegetables blanched in boiling water, then drizzled with soy paste or braising sauce for seasoning. Crisp texture, a healthy side dish to accompany noodles or rice.

A single-serving deep-fried pork chop. A bone-in pork chop is marinated, coated in a light batter, and deep-fried until golden and crispy. The meat is firm and juicy, seasoned with pepper for added flavor.

Cooked fresh meat wontons drizzled with special chili oil and sauce. The wonton wrappers are thin and the filling is fresh. Paired with the spicy chili oil sauce, it's smooth and richly aromatic.

Wontons with fresh shrimp filling, drizzled with chili oil sauce. Each bite contains a whole shrimp, offering crisp sweetness that contrasts sharply with the麻辣 (spicy and numbing) sauce.

Cooked noodles mixed with special beef braising sauce. The sauce is rich, savory, and slightly spicy. Minced beef clings to the noodles, making every bite flavorful.

Northern-style fried noodles with abundant ingredients, usually including wood ear mushrooms, eggs, shredded meat, and vegetables. Stir-fried over high heat with a strong wok aroma, it has a balanced savory flavor and chewy, flavorful noodles.

Beef fried rice seasoned with a satay sauce base. The unique flavor of dried flatfish and spices in the satay sauce is rich, paired with tender beef and vegetables for a strong and aromatic taste.

Classic Chinese dry noodles topped with a dark, glossy 'zhajiang' sauce made from fermented broad bean paste, sweet bean paste, and ground pork. Mixed with shredded cucumber, it's savory, rich, and uniquely flavored.

Fresh meat wontons mixed with noodles in chili oil sauce. You can enjoy both the smooth wontons and the spicy dry mixed noodles, offering a rich and satisfying experience.

Shrimp wontons served with dry mixed noodles, drizzled with special chili oil. The crisp sweetness of the shrimp, the smooth tenderness of the wonton wrappers, and the chewy texture of the noodles blend perfectly under the accent of the chili oil.

A classic Taiwanese noodle dish. The broth is simmered for a long time with beef bones, soy sauce, and various spices, resulting in a rich, savory, and slightly spicy flavor. Served with tender, flavorful braised beef chunks and noodles, it has a mellow and rich taste.

The broth is clear and transparent, emphasizing the natural sweetness of the beef. Ginger slices are usually added to remove any gaminess and enhance freshness. The beef is tender, and the flavor is lighter and less greasy than braised versions.

Braised noodle soup containing both stewed beef and beef tendon. The beef tendon is stewed until soft and chewy, rich in collagen, offering a dual texture experience with the tender beef.

Noodle soup with fresh meat wontons. The broth is usually pork bone broth, the wontons are smooth and fresh, and the noodles absorb the soup. It's a simple yet satisfying noodle soup.

Noodle soup with pork and vegetable wontons (filling contains vegetables and pork). The sweetness of the vegetables balances the meat flavor, and the broth is light and smooth.

Noodle soup with fresh shrimp wontons. The seafood freshness blends into the broth, and each wonton contains chewy shrimp, offering a rich texture.

Noodles served in a hot and sour soup base. The broth is thickened, full of vinegar's sourness and white pepper's spiciness, containing ingredients like tofu, wood ear mushrooms, and shredded bamboo shoots. It's appetizing and satisfying.

Noodle soup served with a piece of fried pork rib (usually served separately or on top of the soup). The crispy rib softens slightly when immersed in the soup, absorbing the broth for a unique flavor.

Chicken soup served with noodles. The chicken soup is usually double-boiled in a small pot, resulting in a clear golden broth with tender, boneless chicken meat, offering a delicious and rich flavor.

A single serving of stewed chicken soup, slow-cooked in a double boiler using a small pot. The broth concentrates the essence of the chicken, clear and sweet, with tender chicken meat, making it a nourishing soup.

Clear beef soup stewed in a small pot. The beef is tender, and the broth is light yet full of the natural sweetness of beef. No excessive seasoning is added, allowing you to savor the original flavor.

A classic thick Chinese soup with abundant ingredients (like tofu, pork blood, wood ear mushrooms, shredded bamboo shoots). It's sour and spicy with a thick, smooth texture, very appetizing.

Fresh meat wontons in a clear broth. Suitable for customers who want hot soup but not noodles. The wonton wrappers are smooth, the meat is fresh, and the broth is light.

Wonton soup with pork and vegetable filling. It's more refreshing than pure meat wontons, with the sweetness of vegetables.

Shrimp wontons served with clear soup. The broth highlights the freshness of the shrimp, making it a light and elegant soup.