Kung Fu Kausuta Beef Noodle Main Branch

This is a classic clear broth beef noodle soup. The noodles are chewy, and the broth is clear and delicious, topped with thinly sliced beef, cilantro, and scallions. The flavor is light yet layered. Usually enjoyed as a main course.

This is a beef noodle soup with a primary spicy and numbing flavor. The broth is rich, with the numbing sensation of Sichuan peppercorns and the spiciness of chili peppers. The beef is tender and flavorful. The taste is stimulating and appetizing. Suitable for those who enjoy spicy food.

This is a braised beef noodle soup. The broth is thick, and the beef is slow-cooked until fragrant, tender, and flavorful. The taste is savory with a hint of sweetness and a rich soy sauce aroma. It is a very popular home-style noodle dish.

This is a noodle dish made by stir-frying noodles with beef and vegetables over high heat. The noodles are chewy, the beef is fragrant, and the vegetables are crisp. The texture is rich, and the flavor is intense. Suitable as a quick and satisfying meal.

This is a noodle dish topped with shredded pork and green peppers. The shredded pork is tender, and the green peppers are crisp. Stir-fried together, they release a wonderful aroma. The taste is savory with a hint of green pepper freshness. It is a combination of a classic home-style dish and noodles.

This is an innovative dish where Mapo Tofu is served as a topping over noodles. The Mapo Tofu is numbing, spicy, fresh, and fragrant, with tender tofu. When mixed with noodles, the flavor is rich. Suitable for those who enjoy Sichuan-style spicy tofu.

This is a classic Sichuan dish, Mapo Tofu served with rice. The tofu is tender, and the seasoning is spicy, numbing, fresh, and fragrant, with the unique flavor of fermented bean paste and Sichuan peppercorns. The silky tofu perfectly combines with the fragrant rice, making it very appetizing.

This is a rice dish made by stir-frying rice with ingredients such as beef, eggs, and vegetables. The rice grains are distinct, the beef is tender, and the overall aroma is enticing. The taste is savory and delicious, making it a popular staple.

This is a rice bowl topped with Dongpo Pork. Dongpo Pork is braised pork belly, slow-cooked until melt-in-your-mouth tender, rich but not greasy, with a rich sauce. The taste is a perfect balance of savory and sweet, with a rich pork aroma. It is a classic Jiangnan delicacy.

This is a specialty dish from Northeast China. Pork tenderloin slices are coated and deep-fried until golden and crispy, then coated with a sweet and sour sauce. The exterior is crispy, the meat is tender, and the taste is sweet and sour. Usually served as a main course or a side dish with drinks.

This is a classic Sichuan dish made with tender tofu, minced meat, and fermented bean paste. It has a numbing, spicy, fresh, and fragrant flavor, with tender tofu. Usually eaten with rice.

This is a home-style dish from Northeast China, made by stir-frying potatoes, eggplant, and green peppers. The texture is soft and fragrant, with a rich flavor. It is nutritious and a common vegetarian dish on the table.

This is a specialty dish from Chongqing. Chicken pieces are deep-fried until crispy on the outside and tender on the inside, then stir-fried with dried chili peppers, Sichuan peppercorns, and other spices. The texture is numbing, spicy, and crispy, with tender chicken. It is a flavorful dish that pairs well with rice or drinks.

This is a refreshing and appetizing cold dish. Cucumbers are smashed and mixed with spicy and numbing seasonings. The cucumbers are crisp and refreshing, with the numbing sensation of Sichuan peppercorns and the spiciness of chili peppers. The flavor is fragrant and spicy. Suitable as an appetizer or a palate-cleansing side dish.

This is a home-style cold dish. Potatoes are cut into fine shreds, blanched, and then mixed with seasonings like vinegar and chili oil. The shredded potatoes are crisp and refreshing, with a sour and spicy appetizing taste. Suitable as a refreshing side dish.

This is a cold dish with dried tofu (bean curd sheets) as the main ingredient. The dried tofu shreds are chewy and mixed with simple seasonings like soy sauce, vinegar, and sesame oil. The taste is light and chewy. It is a common home-style cold dish.

This is a refreshing cold dish. Dried tofu and bean sprouts are blanched and then mixed with seasonings like vinegar and soy sauce. The dried tofu is chewy, the bean sprouts are crisp, and the taste is sour and fresh. Suitable as an appetizer.

This is a distinctive snack made by cold-mixing Gong Cai (a type of dehydrated vegetable with a crisp texture) and black fungus. Both Gong Cai and black fungus have a crisp and tender texture, with a refreshing taste. Suitable as a pre-meal snack.

This is a cold dish made by mixing thinly sliced beef with refreshing cucumber shreds. The beef is fragrant, the cucumber is crisp, and the taste is savory, sometimes with garlic. Suitable as an appetizer or a side dish with drinks.

Korean Soju is a distilled spirit, usually made from rice, wheat, or sweet potatoes. The alcohol content is typically between 15-25%, with a clean, slightly sweet taste. It is often enjoyed with Korean cuisine.

Yantai Guniang is a type of Chinese Baijiu, usually made from sorghum through traditional brewing processes. It has a mellow body, rich aroma, and a smooth, sweet taste. It is often shared with friends at banquets in China.