Roensaikankinutaten

Chilled jellyfish marinated in a light vinegar dressing. It has a distinctive crunchy texture. A classic Chinese appetizer often served first.

Chicken gizzard seasoned simply with salt. It has a firm, chewy texture. A great savory snack to pair with drinks.

Cantonese-style steamed chicken served cold. The meat is tender and moist, typically dressed with a scallion and ginger oil sauce.

Sichuan-style steamed chicken, often known as 'Bang Bang Chicken'. Served with a spicy sesame sauce containing chili oil and Sichuan peppercorns.

Preserved century eggs served with a ginger sauce. The eggs have a dark, gelatinous texture and a rich, creamy yolk.

Thinly sliced boiled pork belly served with a garlic-infused sauce. A savory cold dish that highlights the sweetness of the pork fat.

Chilled tofu topped with chopped century egg. Dressed with a savory soy-based sauce and sesame oil. Refreshing and creamy.

A fresh salad combining green vegetables and tofu. Lightly dressed, offering a healthy and crisp start to the meal.

Boiled bean sprouts and pork belly dressed with citrusy yuzu. Refreshing and savory with a nice crunch from the sprouts.

Homemade Chinese-style roast pork (Char Siu). Slices of pork marinated in sweet and savory sauce, then roasted. Tender and flavorful.

Taiwanese-style sweet sausage. It has a unique sweet and savory flavor profile and a firm, chewy texture. Often served with raw garlic.

Pickled mustard plant stem. Salty, slightly spicy, and crunchy. A classic accompaniment to Chinese dishes or drinks.

A luxurious braised dish featuring shark fin and crab meat in a savory soy-based sauce. Rich and gelatinous texture.

Stir-fry with shrimp, scallops, squid, and mixed vegetables in a soy sauce base. Also known as Happosai (Eight Treasures), offering a variety of textures.

A simple stir-fry of mixed seafood items. Lightly seasoned to highlight the natural flavors of the seafood.

Small shrimp cooked in a sweet and spicy chili sauce. A popular Chinese dish in Japan, known as Ebi-chili. Savory and slightly tangy.

Minced shrimp stir-fry with a thick sauce, served to be wrapped in fresh lettuce leaves. Provides a nice contrast of hot filling and cool, crisp lettuce.

Fluffy omelet cooked with plump shrimp. Mild and savory, a comforting dish that pairs well with rice.

Oysters stir-fried with oyster sauce. The sauce enhances the deep umami flavor of the oysters. Rich and savory.

Abalone braised in a rich creamy sauce. A luxurious dish with a soft, tender texture and mild flavor.

Stir-fried spear squid and garlic sprouts seasoned with chili. Spicy and aromatic with a pleasant chewiness from the squid.

Cuttlefish and celery stir-fried with salt. Light and crisp, highlighting the fresh texture of the celery and the tender squid.

Whole abalone braised in a savory soy-based sauce. A premium dish known for its tender texture and deep umami flavor.

Stir-fry of celery and small shrimp. A simple salt-based seasoning makes it light and refreshing.

Thick cellophane noodles stir-fried with pork strips and green onions. The noodles are chewy and absorb the savory sauce well.

Classic stir-fry of pork liver and garlic chives (nira). A stamina-boosting dish with a rich, savory flavor.

High-quality pork in Beijing-style sweet and sour sauce (Subuta). The pork is battered and fried, then coated in a tangy, glossy sauce.

Shredded beef stir-fried with celery. Savory with a refreshing crunch from the vegetable.

Home-style stir-fry of beef and tomatoes. A slightly tangy and savory dish, often saucy and great with rice.

Beef stir-fried in rich oyster sauce. Savory, umami-packed, and tender.

Shredded beef and green peppers stir-fry (Chin-jao rosu). A classic Chinese dish with a savory soy-based sauce.

Shredded beef stir-fried with garlic sprouts. The garlic sprouts add a mild garlicky flavor and crunch.

Twice-cooked pork (Hoikoro). Sliced pork belly stir-fried with cabbage in a spicy miso sauce. Rich and flavorful.

Diced chicken stir-fried with cashew nuts. The nuts add a buttery crunch that contrasts with the tender chicken.

Deep-fried chicken (Karaage) topped with a special sauce, often vinegar and soy-based with scallions (Yu Lin Chi style).

Spicy stir-fried eggplant. Available in spicy or soy sauce flavor profiles. Soft eggplant absorbs the rich, savory sauce.

Stir-fried Chinese green vegetables seasoned with salt and garlic. Simple, fresh, and healthy.

Small shrimp and mixed vegetables stir-fried with salt. A light dish featuring a variety of ingredients.

Lettuce stir-fried quickly over high heat with garlic. Keeps the lettuce crisp while infusing it with garlic aroma.

Thinly battered and fried pork served with a fragrant sauce. Crispy texture with savory flavors.

Spicy Mapo Tofu. Tofu cubes simmered in a spicy sauce with minced meat and chili oil. A classic Sichuan dish.

Stir-fry with wood ear mushrooms (kikurage), fluffy eggs, and pork (Moo Shu Pork). A savory dish with contrasting textures.

Crispy rice cakes (okoge) topped with a thick sauce containing mixed meat and vegetables. Sizzles when served.

Crispy rice cakes (okoge) topped with a thick seafood sauce. The sauce softens the crunchy rice for a delicious texture.

Country-style fried rice with mixed ingredients. Hearty and savory.

Spicy fried rice with chili peppers, Sichuan style. Packs a heat punch.

Fried rice with cabbage. The cabbage adds a slight sweetness and crunch.

Fried rice containing chunks of steak or beef. Rich and meaty.

Country-style ramen noodles topped generously with green onions. Simple soy-based broth.

Noodle soup with pork and bean sprouts. Savory broth with a bit of spice (Tan Tan style).

Noodle soup topped with a mixture of meat, seafood, and vegetables. A fulfilling all-in-one meal.

Noodle soup topped with small shrimp. Light and savory broth.

Spicy sesame ramen (Dan Dan Men). Rich broth with sesame paste and chili oil, topped with minced meat.

Wonton noodle soup. Contains soft pork dumplings in a clear savory broth.

Crispy fried noodles topped with a thick sauce containing mixed meat, seafood, and vegetables.

Hong Kong style fried noodles. Thin noodles stir-fried with soy sauce, bean sprouts, and onions. Smoky and dry style.

Rice topped with a thick savory sauce containing mixed meat, seafood, and vegetables (Chuka-don style).

Country-style fried rice vermicelli (bee hoon). Thin rice noodles stir-fried with vegetables and meat.

Spicy Mapo Tofu served over steamed rice. A satisfying bowl with heat and savory flavors.

Plain steamed white rice.

Chinese-style corn soup. Creamy and sweet with corn kernels.

Hot and Sour Soup (Suan La Tang). Spicy and vinegary broth with bamboo shoots, tofu, and egg.

Home-style vegetable soup with seasonal greens. Light and comforting.

Thick soup with shark fin and crab meat. Luxurious and savory.

Soup with abalone and vegetables. Delicate flavor highlighting the seafood.

Signature iron-pot gyoza dumplings. Pan-fried in an iron skillet until crispy on the bottom. Served piping hot.

Home-style boiled dumplings filled with small shrimp and meat. Chewy wrapper and juicy filling.

Sichuan-style spicy dumplings. Served with a spicy chili oil sauce.

Special thick spring rolls filled with shrimp and crab. Crispy skin and rich seafood filling.

Shanghai-style soup dumplings (Xiao Long Bao). Steamed dumplings containing hot soup and pork inside.

Homemade steamed pork dumplings (Shumai). Dense and savory meat filling.

Steamed shrimp dumplings (Har Gow). Translucent wrapper with whole shrimp inside.

Mini steamed pork buns. Soft fluffy dough with a savory meat filling.

Sesame balls. Deep-fried glutinous rice balls coated in sesame seeds and filled with sweet bean paste.

Prawn crackers. Light and crispy deep-fried chips with shrimp flavor.

Homemade almond tofu jelly. Smooth, milky dessert with a distinct almond fragrance.

Grass jelly served with fruit. The herbal jelly is slightly bitter, balanced by the sweetness of the syrup and fruit.

Aiyu jelly with fruit. A refreshing, light amber jelly made from fig seeds, often served with lemon syrup.