Zhu Ji Xian Bing Zhou Nei Hu Da Quan Lian IKEA Dian

Pan-fried to a golden crisp, these round patties are filled with juicy minced beef and scallions. The filling is rich and flavorful, with juices overflowing when bitten. Best enjoyed hot, be careful of the heat.

A vegetarian pancake, typically filled with vermicelli, eggs, chives, and diced tofu. The crust is crispy, and the filling is light and not greasy, with a rich chive aroma.

A traditional Northern Chinese pastry with a golden, crispy exterior filled with savory pork and scallion. The filling is juicy and moderately salty. A classic dim sum item.

A layered pancake kneaded with plenty of scallions and pan-fried until crispy. It has a crispy exterior and soft interior, with a rich aroma of dough and scallions. Can be eaten alone or with sauce.

Long, pan-fried dumplings with a crispy, golden-brown bottom and a soft, chewy top. The filling is juicy and abundant, offering a rich texture. Best enjoyed with soy sauce or vinegar for enhanced flavor.

A crispy scallion pancake rolled with sliced pork, scallions, and sweet bean sauce. The crispiness of the pancake contrasts with the tenderness of the pork slices, and the sauce is savory and appetizing.

Thinly sliced braised beef, scallions, and special sauce rolled in a scallion pancake. Offers a rich layering of textures, with the aroma of the pancake and meat in every bite.

Steamed dumplings with thin wrappers and abundant filling. The filling is a mixture of fresh pork and vegetables, retaining the original flavor of the ingredients. The texture is light and tender.

Vegetarian steamed dumplings, primarily filled with vegetables, vermicelli, and scrambled eggs. The wrappers are translucent after steaming, with a light and refreshing taste. Suitable for vegetable lovers.

Thin-skinned, juicy soup dumplings filled with fresh pork and jelly. The jelly melts into the filling after steaming, so be careful when eating. Recommended with ginger slivers and red vinegar.

Plump pork dumplings served in hot and sour soup. The soup is thick and appetizing, with abundant ingredients, and the dumplings add a sense of fullness. A variation of noodle soup.

A golden porridge made from simmered millet. It has a warm, smooth texture with a faint grain aroma. Usually unseasoned, it can be sweetened with sugar or served with pickled vegetables.

A traditional Chinese sweet soup containing longan and white fungus. The soup is sweet, and the white fungus is stewed until its collagen is released, resulting in a smooth texture. It is known for its nourishing and beautifying properties.

Rice stir-fried with shredded pork, eggs, and scallions over high heat. The rice grains are distinct, with a strong wok aroma, savory and well-seasoned. A classic staple.

Fried rice stir-fried with sakura shrimp, whose unique fragrance is infused into the rice. It offers a combination of crispiness and chewiness with a distinctive flavor.

Shredded beef stir-fried with rice and eggs. The beef is tender, and the rice absorbs the savory juices. High-heat stir-frying creates a unique charred aroma.

Rice stir-fried with fresh shrimp and eggs. The shrimp are chewy and sweet, with a rich egg flavor. The taste is light and fresh, suitable for all ages.

Egg fried rice served with a crispy fried pork chop. The pork chop is marinated and fried to a golden crisp, tender on the inside; the fried rice grains are distinct. A generous portion for meat lovers.

Fresh seasonal vegetables are blanched in boiling water and seasoned with soy paste or fried shallots. The texture is crisp, retaining the vegetables' nutrients and original flavor.

Thick pork chops are marinated, coated, and deep-fried. The crust is golden and crispy, while the meat is tender and juicy, with hints of five-spice and soy sauce. A popular side dish.

Cooked pork wontons tossed in a special red oil sauce. The wonton wrappers are thin and smooth, and the filling is fresh and delicious. The flavor is spicy and slightly numbing, very appetizing.

Wontons filled with whole shrimp, drizzled with a spicy red oil sauce. The shrimp are sweet and crisp, with a rich, layered flavor from the spicy sauce.

Dry noodles drizzled with a special braised beef sauce. The sauce is rich and aromatic, with flavorful minced beef. Stirring coats the noodles in the savory sauce.

A classic Northern Chinese noodle dish, stir-fried with wood ear mushrooms, eggs, shredded pork, and vegetables over high heat. Rich in texture, with the crispness of wood ear mushrooms and the tenderness of eggs. It's even better with knife-cut noodles for a chewier bite.

Noodles stir-fried with a rich satay sauce base, beef slices, and vegetables. The satay aroma is strong, with a heavier flavor that is very addictive.

Boiled noodles drizzled with savory fried bean paste sauce. Usually served with shredded cucumber or bean sprouts. The sauce contains minced meat and diced tofu. Stir well for a flavorful and savory bite every time.

Dry noodles served with pork wontons and a special sauce. Enjoy the satisfying texture of the noodles and the freshness of the wontons.

Dry noodles served with shrimp wontons. The shrimp wontons are sweet and fresh, paired with a flavorful noodle sauce.

A famous Taiwanese noodle dish. The deep brown braised broth is rich and aromatic, slightly spicy with a sweet aftertaste. Beef chunks are stewed until tender and flavorful, enhanced with pickled mustard greens.

The broth is clear and transparent, primarily showcasing the natural sweetness of the beef. Usually served with ginger slivers to remove any gaminess, it's lighter than the braised version and suitable for those who prefer the original flavor.

An upgraded version of Braised Beef Noodles, which includes tender and chewy beef tendon in addition to beef chunks. Rich in collagen and meat, offering a dual texture experience.

Clear broth noodles with pork wontons. The broth is refreshing, and the wontons are smooth and tender. A simple yet satisfying noodle soup option.

Noodles with vegetable and pork wontons. The vegetable and pork filling has a unique aroma, combining the freshness of vegetables with the fragrance of pork. The broth is light and not greasy.

Noodles in clear broth with shrimp wontons. The freshness of the shrimp infuses the soup, delivering a seafood flavor with every bite.

Noodles served in a thick hot and sour soup. The soup contains ingredients like tofu, wood ear mushrooms, and shredded bamboo shoots. It's sour, spicy, and appetizing, especially warming in winter.

Clear broth noodles served with a crispy fried pork chop (usually served separately or on top of the noodles). The pork chop is crispy outside and tender inside, paired with light broth noodles, it's not greasy and filling.

Noodles served with clear chicken broth. The chicken soup is usually simmered in a pot, resulting in a clear, fresh taste and tender chicken. The noodles absorb the essence of the chicken broth, offering a light and nourishing flavor.

A personal portion of stewed chicken soup, usually made with bone-in chicken and ginger slices for a clear, golden broth. It has a fresh, sweet taste, and the chicken is stewed until tender.

A soup made from clear-braised beef. No soy sauce is added, emphasizing the natural sweetness of the beef. The broth is light and not greasy, with tender meat.

A classic Chinese soup with a thick broth, seasoned with black vinegar and white pepper for a sour and spicy taste. Rich in ingredients, including tofu, wood ear mushrooms, shredded bamboo shoots, and egg ribbons.

Handmade pork wontons are added to clear broth, sprinkled with celery seeds or chopped scallions. The broth is light and suitable as a soup to accompany dry noodles or fried rice.

Wonton soup with a vegetable and pork filling. Compared to pure meat wontons, the texture is lighter and fresher, with the sweetness of vegetables.

A refreshing soup containing wontons filled with whole shrimp. The wontons are chewy, and the soup is fresh and delicious.

A cold dish of chicken legs marinated in Shaoxing wine. The skin is crisp and bouncy, the meat is tender, with a rich wine aroma. Usually served as an appetizer.

Whole pork hock slow-cooked in soy sauce and spices. The skin is golden-red, rich in collagen, and the meat is tender and flavorful. A festive dish symbolizing prosperity.

A nourishing soup slow-cooked with a whole chicken and medicinal ingredients like pine nuts and ginseng. The broth is rich and sweet, the chicken is fall-off-the-bone tender, and it's warming and healthy.

Giant pork meatballs (Lion's Head) stewed with napa cabbage. The meatballs are soft and juicy, absorbing the sweetness of the cabbage and the richness of the broth.

Fresh shrimp are cooked and then steeped in a Shaoxing medicinal wine broth. The shrimp are firm and chewy, with a rich wine aroma. Best enjoyed chilled.

A famous traditional Taiwanese glutinous rice dish, stir-fried with mushrooms and shredded pork, and topped with plenty of crispy sakura shrimp. The rice is chewy and fragrant with sesame oil and dried shrimp.

A luxurious festive stew, combining premium ingredients like abalone, dried scallops, pork ribs, and taro. The broth is rich and thick, blending the essence of seafood and land ingredients.