Ji Bao Huang

This is the restaurant's signature dish, similar to dry pot chicken. Chicken is stir-fried in a rich sauce, spicy and flavorful. Usually, the chicken is eaten first, then hot broth is added to turn it into a hot pot for other ingredients.

This chicken pot emphasizes the balance of spiciness and sweetness, with rich layers of flavor. Suitable for diners who enjoy the numbing taste of Sichuan peppercorns and the freshness of chicken.

Hot pot cooked in a spicy broth, containing various edible mushrooms and clams. The soup is sweet and spicy.

Chicken hot pot with coconut water as the base broth, sweet and nourishing. The chicken is tender, and the soup has a rich coconut aroma.

Soup pot containing various beef offal (such as tripe, intestine, etc.). The offal is stewed until tender and flavorful, with a rich broth.

Broth made from tomatoes and potatoes, with fish head and clams. The soup is sweet and sour, appetizing and nutritious.

Classic peppered pig stomach broth, with a rich spicy white pepper flavor. Has warming and dispelling cold effects.

Special fish head pot with wasabi flavor, has a unique pungent aroma that enhances the fish head's freshness.

Cold tossed jellyfish, with spicy and numbing seasoning. Crisp texture, spicy and appetizing flavor.

Cold tossed jellyfish with aged vinegar. Mellow sourness, crisp texture.

Preserved egg (thousand-year egg) with a generous amount of minced garlic sauce. The preserved egg has a soft texture and pairs very well with garlic.

Crushed raw cucumber tossed with minced garlic. Crisp and juicy texture, a refreshing appetizer.

Thinly sliced cooked pork belly, drizzled with a rich soy sauce and minced garlic sauce. Fatty but not greasy, with a strong garlic aroma.

Black beef tripe (part of the cow's stomach) cold tossed with minced garlic. Chewy and crisp texture.

Cold tossed bean sprouts, crisp texture, usually with a slightly sour or spicy taste.

Thinly shredded potatoes, cold tossed after blanching. Maintains a crisp and tender texture, sour, spicy, and refreshing.

Cold tossed black fungus, smooth and crisp texture. Usually seasoned with vinegar and garlic, very healthy.

Cold tossed lettuce stem, crisp and tender texture, with a light vegetable aroma.

Honeycomb beef tripe tossed with red oil chili sauce. The tripe is full of spicy red oil, with a chewy texture.

Thinly sliced pig ears, tossed with red oil. You can taste the crispness of the cartilage, with moderate spiciness.

Classic Cantonese stir-fried crab, stir-fried with ginger and scallions to bring out the crab's freshness. Priced according to market.

Large American bucket oysters, stir-fried with ginger and scallions. Oysters are plump and juicy, full of freshness.

Shrimp paste spread on bread and deep-fried. Crispy outside, tender inside, full of shrimp flavor, a popular dim sum item.

Squid paste, deep-fried until golden. Chewy texture, rich in freshness.

Handmade shrimp balls, deep-fried to a slightly crispy exterior, tender and fresh inside.

A combination of fried squid cakes and fried shrimp balls, allowing you to enjoy both flavors at once.

Squid paste spread on small bok choy and then fried. Combines the freshness of seafood with the sweetness of vegetables.

Famous Sichuan dish, chicken pieces are deep-fried until dry and crispy, then stir-fried with a large amount of dried chilies and Sichuan peppercorns. Numbingly spicy and crispy.

Cooked pork belly slices, then stir-fried with doubanjiang, garlic sprouts, etc. Salty, savory, slightly spicy, very appetizing.

Large fish head steamed with a thick layer of chopped chilies. The fish is tender, full of the spicy and fermented flavor of the chilies.

Frog pieces stir-fried with ginger and scallions. The meat is like chicken but more tender.

Cleaned pig large intestine, dry-baked in a clay pot. Crispy exterior, tender and soft interior, rich aroma.

Bitter melon (liang gua) dry-baked, retains its bitter taste, soft and flavorful.

Deep-fried fresh milk coated with batter. Golden and crispy on the outside, rich and creamy inside, pudding-like texture.

Chaozhou dessert. Fried taro sticks coated with melted frosting. Crispy outside, powdery inside, sweet and delicious.

Banana coated with special crispy noodles and deep-fried. Crispy outside, soft and sweet banana inside.

Chaozhou-style seafood congee, with distinct rice grains (not as mushy as Cantonese congee). The broth is made with dried flatfish (daai diw yu), fresh and delicious.

Chaozhou congee with a large amount of small oysters. The soup is fresh and delicious, flavored with cilantro and white pepper.

Rice and chicken cooked in lotus leaves. The rice absorbs the fragrance of the lotus leaves, soft and sticky texture.

Fried rice with diced foie gras and fresh shrimp. The rich aroma of foie gras fat permeates the rice, luxurious and delicious.

A type of wet-fried rice. Egg fried rice topped with a thick gravy containing seafood, diced meat, and vegetables.

Luxurious fried rice with abundant ingredients, usually including various high-quality seafood or meats.

Rice topped with rich abalone sauce and diced octopus, baked in the oven. Sweet and rich flavor.

Classic Cantonese fried rice. The salty aroma of salted fish combined with the freshness of chicken, full of wok hei.

Fried rice with shredded dried scallops and egg white, with garlic aroma. Dry texture, prominent umami.

Stir-fried noodles with XO sauce (a slightly spicy premium seafood sauce) and various seafood. Spicy and delicious flavor.

Stir-fried noodles with premium soy sauce (Soy Sauce King) and fresh squid. Glossy appearance, rich soy sauce flavor.

Cantonese-style fried noodles, pan-fried until golden brown and crispy on both sides, topped with a sauce of shredded meat and bean sprouts.

Hakka-style stir-fried rice noodles, usually with simple ingredients, emphasizing the texture of the rice noodles and the wok hei.

Rice noodles stir-fried with curry powder, with ingredients like char siu and shrimp. Golden color, with a slightly spicy curry aroma.

Stir-fried with sweet potato vermicelli, with a chewy and springy texture. Spicy and flavorful.

Freshly slaughtered frog, tender meat, suitable for hot pot.

Chicken testicles marinated in aged Huadiao wine. Bursting texture after cooking, with wine aroma.

Fresh pig stomach, becomes soft and sticky after prolonged cooking, absorbing the soup.

Tendon from pig's trotters, crisp and springy texture after cooking, rich in collagen.

The second stomach of a cow, honeycomb-shaped. Chewy texture, absorbs soup very well.

Unbleached beef tripe, crispier than the white version.

Fresh squid slices, tender and springy after blanching.

Pig's large intestine, usually pre-processed. Tender and fatty after heating in hot pot.

Squid beak, very crisp texture, a specialty hot pot ingredient.

Pork neck meat, evenly distributed fat, crisp and tender texture.

Fried bean curd rolls, only need to be dipped in soup for a few seconds. Absorbs soup, crispy outside and soft inside.

Pig's small intestine, tender and slightly bitter texture, suitable for offal lovers.

Blanched squid, with a crisp texture, absorbs soup easily.

Processed white beef tripe, crisp texture, a classic hot pot ingredient.

Sliced canned SPAM. Soft and fluffy texture after heating, salty and delicious.

Sausage containing cheese, crispy skin when cooked, with hot cheese flowing out when bitten.

Imitation crab meat sticks, with a sweet and stringy texture, suitable for hot pot.

Deep-fried fish skin, can be eaten as a snack or lightly dipped in soup to maintain crispiness.

Deep-fried pig skin (fu pei), absorbs soup very well. Sponge-like texture after softening.

Congealed pig's blood. Smooth, jelly-like texture, often paired with chives or spicy broth.

Regular chicken sausage, popular with children.

A platter of various fresh mushrooms, suitable for mushroom lovers.

Assorted fresh vegetable platter, including various seasonal vegetables.

A type of lettuce, with a crisp texture, can be eaten after a light blanching.

A type of chrysanthemum greens, with a unique aroma, very suitable for hot pot.

Romaine lettuce, crisp texture, mild flavor.

Watercress (Water Pepper), tender texture after cooking, with a unique flavor.

Water spinach, crisp stems and tender leaves.

Choice of Tong Ho or Spinach, both are healthy leafy greens.

Baby bok choy, sweet and relieves greasiness.

Miniature napa cabbage, more tender and sweeter than regular cabbage.

Segments of sweet corn, add sweetness to the broth.

King oyster mushroom, thick and fleshy, with a texture like abalone or chicken.

Sliced white radish, becomes transparent and soft after long cooking, very flavorful.

Sliced bitter melon, its slightly bitter taste can relieve greasiness and clear heat.

Deep-fried taro slices, crispy on the outside, soft and powdery on the inside after cooking.

Long white mushroom, smooth and chewy texture.

A type of oyster mushroom, soft and delicious.

Fresh shiitake mushroom, rich mushroom flavor, thick texture.

Sliced lettuce stem, with a crisp texture.

Kelp knots or slices, rich in minerals, chewy texture.

Deep-fried tofu puffs, porous inside, absorb soup very easily.

Sliced lotus root, powdery or crisp texture (depending on cooking time).

Sliced winter melon, becomes transparent and soft after cooking, light and heat-clearing.

Black fungus, crisp texture, rich in nutrients.

A type of net-like fungus, with a crisp texture, absorbs soup very well.

Fresh yam, becomes soft and sticky with mucus after cooking, good for the stomach.

Sliced onions, add sweetness to the broth.

Celery segments, rich aroma, enhances freshness and removes fishiness.

Sprouted soybeans, remain crisp after cooking, adding texture.

Sliced zucchini, with a sweet and tender texture.

Combination of tomato and potato, a classic broth ingredient.

Fried bean curd sticks, durable for cooking, very chewy after absorbing soup.

Gluten balls, light texture, extremely absorbent of soup.

Silken tofu, smooth texture, rich soy flavor.

Frozen tofu, forms a sponge-like structure inside, absorbs soup very well.

Japanese flat and thin udon noodles, smooth and springy texture.

Mung bean vermicelli, transparent and smooth after cooking.

Konjac noodles, chewy and springy, low calorie.

Thick sweet potato noodles, very chewy and springy.

Classic Hong Kong instant noodles, curly and springy noodles, very suitable for hot pot.

Thin vermicelli, absorbs soup easily.

Steamed white rice.

Preserved egg (thousand-year egg), can be eaten directly or added to soup for flavor (e.g., cilantro preserved egg soup).

Raw egg.

Irish stout, rich flavor with roasted and coffee notes.

German Pilsner beer, refreshing and smooth.

Danish Lager beer, balanced and refreshing.

Japanese dry sake beer, crisp and clean taste.

Chinese brand beer, large bottle, good value, refreshing and thirst-quenching.

Drink made by infusing salted preserved kumquats. Salty, sour, promotes saliva, soothes the throat and quenches thirst.

Traditional herbal tea, brewed with sugarcane and reed root. Clears heat and moisturizes dryness, with a sweet taste.

Famous canned herbal tea, with a sweet and slightly bitter taste, suitable for drinking after spicy food or hot pot to reduce internal heat.

Classic Coke soda.

Sugar-free Coke.

Orange flavored soda.

Lemon-lime flavored soda.

Cream soda, sweet and smooth.

Lemon-flavored drink, rich in Vitamin C.