Gui Hua Ting (Sichuan Snacks) - Brothers Hotel

Beef tendon and brisket are stewed with tofu in a clay pot, served with a slightly spicy fish-flavored sauce. The texture is tender and flavorful, the sauce is rich, and it's suitable for eating with rice.

A famous Sichuan dish where chicken is diced and stir-fried with dried chili and peanuts over high heat. It has a spicy and fragrant flavor, tender chicken, and crispy peanuts.

Sea cucumber is braised with vegetables after being rehydrated. The sea cucumber is chewy and tender, rich in collagen, with a savory and home-style flavor.

Shredded beef is stir-fried with spicy kimchi. The sourness of the kimchi tenderizes the meat and cuts through the richness, making it an appetizing dish that goes well with rice.

String beans are deep-fried to dehydrate, then dry-fried with minced meat, dried shrimp, and preserved vegetables. It has a dry, fragrant, and crispy texture, with a rich savory flavor.

Thinly sliced scallion pancake, pan-fried until golden and crispy. It has a rich scallion aroma and can be eaten alone or used to wrap dishes.

A famous Sichuan dish where beef slices are blanched in a spicy broth, placed on top of vegetables, and then drizzled with hot oil to release the aroma of Sichuan peppercorns and chili peppers. It is numbingly spicy, fragrant, and the meat is tender.

Free-range chicken is stewed with broth in a clay pot for a long time. The soup turns milky white, with an extremely rich and delicious flavor, and the chicken is firm and chewy.

Shredded jellyfish is mixed with shredded cucumber and dressed with vinegar and minced garlic. It has a crispy texture and is sweet, sour, and appetizing.

Selected prawns, served with two different flavor preparations. The shrimp meat is fresh, sweet, and springy.

Chicken is cooked and cut into pieces, retaining its original flavor. Yellow skin and white meat, tender and smooth texture, usually served with soy sauce or ginger-onion oil.

Boiled squid is cut into sections and filled with or served alongside potato salad. It has a rich texture, combining the sweetness of seafood with the creaminess of the salad.

A Taiwanese specialty, sliced grilled mullet roe, usually served with garlic sprouts or radish slices. It has a sticky, savory, and rich flavor, making it a high-class appetizer.

Boiled pork belly is sliced thinly and drizzled with a rich garlic soy sauce. It is fatty but not greasy, with a strong garlic flavor.

Assorted seafood with fresh lettuce, drizzled with Japanese-style dressing. It has a refreshing sweet and sour taste.

Pork knuckle is braised and then deep-fried. The skin is crispy, and the inside is tender and chewy. Served with salt and pepper or ginger-vinegar sauce, it has a unique flavor.

Carp is deep-fried and then drizzled with a rich sauce based on bean paste. The fish is tender, and the sauce is savory and spicy, perfect with rice. It tastes even better with roe.

Fresh perch is steamed with traditional salted winter melon. The savory and sweet flavor of the salted winter melon enhances the freshness of the fish, resulting in a mellow flavor.

Large prawns are cooked in a dry-braising style, with the sauce reduced and adhering to the shell. The flavor is rich, savory, and sweet, and the shrimp meat is firm and springy.

Fish is fried until crispy on the outside and tender on the inside, then drizzled with sweet and sour sauce. It has a bright red color, is sweet and sour, and appetizing, suitable for all ages.

The delicate halibut is steamed with crispy fried minced beans. The savory minced beans and the fresh sweetness of the fish are perfectly combined.

The sauce from the braised sea cucumber is poured over crispy rice crust. It sizzles when served, with a crispy exterior and soft interior, and chewy sea cucumber.

Tender fish slices are stir-fried with preserved mustard greens (xue cai). The unique aroma of preserved mustard greens removes fishiness and enhances freshness, with a refreshing taste.

A famous Jiangsu and Zhejiang dish. Eel slices are stir-fried with leeks, thickened, and then drizzled with hot oil. The eel is tender, the leeks are fresh and sweet, and the flavor is rich.

Fish slices are fried and then braised with spicy bean paste. The fish is tender and the sauce is fragrant and spicy, perfect with rice.

Shrimp is battered and deep-fried, served with canned pineapple slices and mayonnaise. It has a sweet, sour, and crispy texture, and is a very popular dish in Taiwan.

Shrimp is cooked in the style of Kung Pao chicken, stir-fried with dried chili and peanuts. The shrimp is crisp and bouncy, with a spicy and fragrant flavor.

Shrimp is braised in a rich sweet and sour ketchup sauce. It has a reddish color, the sauce coats the shrimp, and the taste is sweet, sour, and slightly spicy.

Fresh shrimp is stir-fried with broccoli. It has a light and refreshing taste and is nutritionally balanced.

Shrimp is stir-fried with crispy cashew nuts. The tenderness of the shrimp contrasts with the crispiness of the cashew nuts, creating a rich texture.

Shrimp is minced and stir-fried with ingredients like onions and water chestnuts, then wrapped in crisp fresh lettuce leaves. It has a refreshing and crisp sweet taste.

Hot shrimp and sauce are poured over crispy rice crust. The rice crust absorbs the delicious sauce, with a crispy exterior and soft interior.

Fresh oysters are cooked with black pepper sauce or ginger and garlic on a hot teppanyaki grill. The oysters are plump and tender, with a rich aroma.

A combination of three kinds of seafood (usually shrimp, sea cucumber, and squid) cooked on a teppanyaki grill. Rich ingredients and a savory sauce.

Tender tofu is pan-fried and then braised with sauce on a hot plate. The tofu has a slightly charred exterior and a soft interior, absorbing the sauce.

Marinated beef strips are quickly stir-fried on a teppanyaki grill, usually with black pepper sauce. The beef is tender and juicy, with a teppanyaki char.

Squid is cooked with the "three cup" sauce (sesame oil, soy sauce, rice wine) and flavored with basil. It has a rich aroma and a chewy texture.

Napa cabbage is stewed with dried shrimp. The cabbage is soft and flavorful, absorbing the sweet and savory flavor of the dried shrimp.

Amaranth is cooked with silver fish, usually thickened with a light sauce. It has a smooth texture and is rich in nutrients.

Sweet loofah is stir-fried or braised with clams. The loofah absorbs the freshness of the clams, and the soup is sweet and refreshing.

Loofah is simply stir-fried with ginger or garlic slices, preserving its natural sweetness and tender texture.

Tender pea shoots are stir-fried over high heat. It has a fresh, tender, and crisp texture with a unique bean aroma.

Fresh cabbage is stir-fried over high heat, preserving its crisp and sweet texture. A simple and home-style delicacy.

Broccoli florets are stir-fried. It has a crisp texture and a vibrant green color.

Three kinds of mushrooms are stir-fried together. The unique aroma of the mushrooms is rich, and the texture is diverse.

Assorted fresh fruits are cut into pieces and drizzled with Japanese-style dressing. It is refreshing, sweet, and sour, suitable as an appetizer.

Loofah is stir-fried with nourishing ginkgo nuts. The taste is light, nourishing, and healthy.

Mushrooms are skewered and deep-fried, flavored with basil. Crispy outside and soft inside, full of aroma.

A vegetarian dish stir-fried with two kinds of mushrooms and green vegetables. Light and delicious.

Mapo tofu without minced meat, braised with spicy bean paste. It has a smooth texture and is spicy and appetizing.

Braised shiitake mushrooms and tofu. The umami of the mushrooms permeates the tofu, resulting in a rich flavor.

A vegetarian stir-fry with a variety of mushrooms. Full of the natural aroma of mushrooms.

Dry-braised string beans without minced meat, flavored with preserved vegetables and other vegetarian ingredients. It has a dry, fragrant, and crispy texture.

Soft eggplant is braised in a vegetarian fish-flavored sauce, slightly spicy with a sweet and sour taste. A very appetizing vegetarian dish.

A clear soup containing pearl mushrooms and vegetarian wontons. The soup is refreshing, and the wontons are smooth.

Sticky rice is wrapped in lotus leaves with vegetarian ingredients and steamed. The sticky rice is soft and glutinous, with a faint lotus leaf aroma.

A clear soup stewed with pork ribs, yam, and bamboo shoots. The yam is soft, the bamboo shoots are crisp, and the soup is sweet and clear.

A clear soup made with winter melon and clams, flavored with ginger. It clears heat and relieves summer heat, with a delicious taste.

A rich and sweet corn soup, usually with egg drop. It has a smooth texture and the sweetness of corn.

A soup base made with sauerkraut, stewed with pork belly slices. The soup is sour and appetizing, and the meat slices are tender.

Shark's fin braised in top-grade broth. The broth is rich and gelatinous, with an extremely delicious flavor.

A combination of various ingredients (such as seafood, meat slices, vegetables, tofu) stewed in a clay pot. The soup is fresh and the ingredients are abundant, warm and hearty.

A classic Chinese soup combining the sourness of vinegar and the spiciness of pepper. It contains ingredients like tofu, wood ear mushrooms, and shredded bamboo shoots, with a thick texture.

Beef tendon and brisket are stewed in a clay pot for a long time until tender. Rich in collagen, the broth is thick, and the texture is sticky.

A clay pot dish featuring a large fish head as the main ingredient, stewed with abundant ingredients. The broth is fresh and delicious, the fish head meat is tender, and it's rich in collagen.

Fresh perch slices or chunks are cooked into fish soup. The fish is delicate, and the soup is fresh, sweet, and light, allowing you to taste the original flavor of the fish.

A mochi-like dessert with a glutinous rice skin filled with sesame paste, coated with crispy peanut powder. It is soft, chewy, sweet, and fragrant.

Snowflake cake with a creamy texture, rich in milk flavor, coated with peanut powder. It melts in your mouth, cool and refreshing.

A traditional Chinese dessert. Thin pancake filled with sweet red date paste, pan-fried until golden and crispy on both sides. Crispy outside and soft inside, with a sweet filling.

Small steamed buns with a delicate red date paste filling. The bun skin is soft, and the red date paste is sweet but not greasy.

Smooth pudding with fruit puree. It has a dense texture and the sweet and sour aroma of fruit.

A platter of assorted seasonal fresh fruits. The sweetest fruits are offered depending on the season, refreshing and palate-cleansing.