Zui Hong Xiao Zhuo

Marinated and fried pork ribs coated in a sweet and sour red sauce, tender and soft texture.

Crispy fried pork ribs stir-fried with salt and pepper powder and spices, savory and crispy, perfect with drinks.

A preparation from Hong Kong's Typhoon Shelter, pork ribs deep-fried until crispy, then stir-fried with plenty of crispy garlic and fermented black beans, rich aroma.

Taro and pork ribs braised in a clay pot, soft taro, flavorful pork ribs, thick broth.

Taro braised with Cantonese preserved sausage and liver sausage, with a rich preserved meat aroma and sweet taro flavor.

Pork trotters braised with fermented bean curd and peanuts, rich in collagen, savory and slightly sweet.

Shredded tofu stir-fried with shredded pork, a common home-style dish, tender and savory.

Green beans deep-fried until dehydrated, then stir-fried with minced meat, dry, crisp, and tender texture, savory and fresh flavor.

Minced pork steamed with salted egg yolk, smooth texture, salted egg adds flavor.

Minced pork steamed with salted fish, the unique fermented aroma of salted fish permeates the meatloaf, very good with rice.

Minced pork steamed with preserved cucumber (sweet pickled cucumber), sweet and savory flavor, tender meat.

Crispy fried pork strips, golden and crispy on the outside, tender on the inside.

Braised pork intestines deep-fried, crispy skin, soft and chewy inside, often eaten with pepper salt.

Pumpkin chunks braised with pork, the sweetness of pumpkin blends into the meat juices, creamy texture.

Taro braised with pork belly, taro absorbs the oil and becomes creamy, meat is tender.

Pork tendon braised with sea cucumber, rich in collagen, chewy and smooth texture, rich sauce.

Pickled mustard greens (xue cai) stewed with tofu, refreshing flavor with a unique pickled vegetable aroma.

Large pork meatballs deep-fried then braised, stewed with napa cabbage, fluffy and juicy texture.

Clay pot dish with pickled mustard greens, tofu, and beef slices, delicious broth.

Taro braised with beef, rich taro aroma envelops the tender beef.

Seasoned with satay sauce, vermicelli absorbs the rich broth, served with beef slices, rich flavor with a Southeast Asian flair.

Beef slices quickly blanched, drizzled with scallion oil or soy sauce, maintaining the original tenderness of the meat.

Stir-fried fresh lily bulbs with beef slices, crisp and sweet lily bulbs, tender beef.

Classic stir-fry dish, beef quickly stir-fried after sautéing ginger slices and scallion sections, very aromatic.

Stir-fried beef with shredded or diced green peppers, crisp green peppers, tender beef.

Pineapple added to the dish, sweet and sour fruit flavor tenderizes the beef fibers, appetizing sweet and sour flavor.

Beef stir-fried with oyster sauce, savory and with a lingering sweetness.

Chinese broccoli is crisp with a slight bitterness, a classic pairing with tender beef slices.

Stir-fried beef with fermented black beans and chili, savory and spicy, great with rice.

Seasoned with plenty of black pepper, spicy aroma stimulates appetite, tender beef.

Sichuan style, stir-fried with dried chili and Sichuan peppercorns, numbing, spicy, fragrant flavor, usually served with peanuts.

Shredded tofu stir-fried with shredded beef, rich texture, home-style deliciousness.

Tofu and beef slices braised in a clay pot, mild flavor.

Fresh shrimp steeped in medicinal wine, with a rich wine and herbal aroma, sweet and tender meat.

Fresh shrimp baked on hot salt, locking in the sweetness of the shrimp, with a slight char.

Shrimp and vermicelli braised in satay sauce, vermicelli absorbs the rich sauce.

Fried shrimp stir-fried with crispy garlic, chili, and fermented black beans, fragrant, spicy, and crispy.

Fresh shrimp stir-fried with eggs, egg flakes resemble osmanthus flowers, tender and flavorful.

Fried shrimp balls tossed with mayonnaise, served with canned fruit, sweet, sour, crispy.

Fried shrimp balls stir-fried with XO sauce (seafood sauce), spicy and elegant flavor.

Shrimp stir-fried with lily bulbs, light and sweet flavor.

Snow peas stir-fried with shrimp, crisp, tender, and sweet.

Shrimp seasoned with tomato sauce, sweet and sour.

Shrimp stir-fried with crispy cashews, rich layers of texture.

Tender tofu braised with shrimp, light and delicious flavor.

Whole soft-shell crab deep-fried until crispy, edible with the shell, stir-fried with Typhoon Shelter crispy garlic, very aromatic.

Taro leaves cooked with preserved egg bits, the unique flavor of preserved egg makes the vegetables more palatable.

Simple blanched taro leaves, drizzled with minced garlic soy sauce or minced meat sauce, refreshing and healthy.

Blanched Chinese broccoli drizzled with oyster sauce, retaining the original flavor and crispness of the vegetables.

Blanched lettuce drizzled with oyster sauce, crisp and juicy texture.

Stir-fried Chinese broccoli with fresh shiitake mushrooms, refreshing flavor.

Stir-fried water spinach with fermented bean curd, uniquely savory.

Stir-fried water spinach with sautéed garlic, crisp texture.

Stir-fried loofah with clams, loofah absorbs the sweet clam broth, refreshing and delicious.

Bean sprouts (silver sprouts) with ends removed, quickly stir-fried with XO sauce, crisp texture.

Stir-fried fresh lily bulbs with asparagus, light and healthy, delicate texture.

Common Taiwanese home-style dish, stir-fried cabbage, retaining the sweetness of the vegetables.

Stir-fried cabbage with fermented bean curd, adding a savory flavor.

Quickly stir-fried Chinese broccoli over high heat, maintaining its green and crispness.

Eggplant deep-fried to maintain color, then braised in a clay pot, soft and flavorful.