Run Fa Restaurant

Sichuan specialty dish, tender frog meat is cooked in a red oil broth with plenty of dried chilies and Sichuan peppercorns. The texture is numbing, spicy, fresh, and fragrant, the meat is tender and smooth, very appetizing.

Peeled shrimp balls are cooked in the Sichuan boiled style. The spicy broth permeates the crisp and springy shrimp, with a rich and spicy flavor, appetizing and stimulating.

Plump pork intestines are processed to remove odor and then stewed in a spicy broth until flavorful. The texture is soft and chewy, with spicy broth oozing out with each bite, offering a unique flavor.

Tender pork blood cubes and chives are cooked together in a spicy broth. The blood cubes melt in your mouth, the chives add aroma, and the broth is fragrant and spicy.

Fresh beef slices are stir-fried with green chilies over high heat. The beef is tender and juicy, the chilies are crisp and slightly spicy, with excellent 'wok hei', a classic home-style dish.

A light and healthy dish, featuring tenderhead fish fillet stir-fried with broccoli. The fish is delicate and sweet, the vegetables are crisp, with a light and non-greasy flavor.

Fresh fish head is steamed with a rich fermented black bean sauce. The fish head is rich in collagen, the fish maw is tender, and the salty flavor of the black beans fully penetrates the fish.

Deep-fried fish head is braised in a clay pot with plenty of ginger and scallions. The aroma is rich, removing the fishiness while retaining the fish's freshness, with a fragrant taste.

Fatty fish belly is braised with bitter melon. The bitterness of the melon balances the richness of the fish belly, resulting in a savory and delicious taste.

Fish belly pieces are braised with ginger slices and scallions. A traditional preparation, the fish is tender and smooth, with a rich ginger and scallion aroma, a classic Cantonese dish.

Fresh eel slices are stir-fried over high heat. The texture is crisp and springy, without any muddy taste, full of 'wok hei' and savory sauce.

Squid with broccoli stir-fried. The squid is crisp, the broccoli is sweet, a home-style stir-fry with rich texture.

Beef slices are stir-fried with thinly sliced bitter melon in black bean sauce. The beef is tender, the bitter melon has a slightly bitter and sweet aftertaste, with a unique flavor that pairs well with rice.

Famous Sichuan dish, fish slices are blanched in a hot oil broth filled with chilies and Sichuan peppercorns. The fish remains extremely tender, with a numbing, spicy, and fresh flavor, oily but not greasy.

Boiled mandarin fish made with a more premium cut of mandarin fish, with fewer bones. The fish is fresh, tender, and paired with a spicy and sour broth for a more refined experience.

A soup dish made with pickled mustard greens and fish slices. The soup is sour and spicy, appetizing, the fish slices are tender, and the pickled greens are crisp, perfect with rice.

Pickled mustard greens fish made with mandarin fish. The mandarin fish is thick and delicious, perfectly combined with the sour and spicy broth, with excellent flavor.

Whole yellow croaker is filleted, scored, deep-fried until golden and crispy, then coated with a sweet and sour sauce and sprinkled with pine nuts. Crispy outside, tender inside, beautifully presented, with a sweet and sour taste.

Pine nut mandarin fish made with mandarin fish. The fish is deep-fried until crispy on the outside and tender on the inside, served with a special sweet and sour sauce and pine nuts, a dish with excellent color, aroma, and taste.

Deboned fish pieces are battered and deep-fried until crispy, then coated in a bright sweet and sour sauce. Crispy texture, balanced sweet and sour taste, a dish suitable for all ages.

Hunan specialty dish, a large fish head is steamed with a thick layer of chopped red chilies. The spiciness and freshness penetrate the fish, the fish head is rich in collagen, and it's incredibly spicy and satisfying.

A large fish head is stewed in a clay pot for a long time, usually with tofu or other ingredients. The broth is rich and milky white, the fish head is soft and flavorful, a top choice for warming the stomach.

Fresh shrimp are stir-fried with eggs. The eggs are rich, tender, and smooth, the shrimp are crisp, a simple yet delicious classic home-style dish.

Large shrimp balls are braised in a sweet and spicy sauce. The color is bright red, the sauce coats the springy shrimp, with a sweet, sour, and slightly spicy flavor, very appetizing.

Shrimp balls are deep-fried and coated with salted egg yolk paste. The outer layer has the unique sandy texture and salty flavor of salted egg yolk, while the shrimp inside is fresh and sweet, creating a rich texture.

Shrimp balls are stir-fried with peanuts and dried chilies. It has the classic spicy-sweet (lychee flavor) taste, with a crisp and tender texture.

Zhejiang classic dish, deboned eel slivers are stir-fried with yellow chives, then drizzled with hot oil. The eel is tender, the yellow chives are fragrant, with a rich soy sauce flavor, and a delicious taste.

Sichuan home-style dish, boiled pork belly slices are stir-fried with bean paste and garlic sprouts. Rich without being greasy, with a savory, fresh, and slightly spicy flavor, it's incredibly satisfying with rice.

Egg white is used to imitate crab meat texture, with shredded scallops added for freshness. The texture is as tender and smooth as snow, fresh and light, often with a yolk in the center for added smoothness.

Large pork meatballs are deep-fried and then braised in a rich sauce. The meat is soft and juicy, the sauce is rich, usually served with vegetables, a famous Huaiyang dish.

Classic Cantonese dish, deep-fried pork pieces are stir-fried with pineapple and green peppers in a sweet and sour sauce. Crispy outside, tender inside, sweet and sour, appetizing, and very popular.

Pork ribs are deep-fried and then coated in a special black vinegar sauce. Balanced sweet and sour, with the mellow aroma of aged vinegar, the ribs are tender and flavorful.

Shredded potatoes are quickly stir-fried with chilies and vinegar. The texture remains crisp, sour and spicy, appetizing, a simple dish that tests the heat control.

Deep-fried pork intestines are stir-fried with plenty of dried chilies and Sichuan peppercorns. The intestines are crispy on the outside and chewy on the inside, with a strong numbing, spicy, and charred aroma.

Tender beef slices are cooked in a spicy red oil broth. The beef remains tender, and the vegetables underneath absorb the spicy oil, a favorite for those who love intense flavors.

Beef slices are stir-fried with plenty of scallions over high heat. Rich scallion aroma, tender beef, excellent 'wok hei', and a fragrant smell.

A clay pot dish with chicken seasoned in Sichuan spicy flavor. The chicken is flavorful, spicy, and fragrant. The clay pot keeps it hot, and the flavor intensifies as it cooks.

World-famous Sichuan dish, diced chicken stir-fried with peanuts and dried chilies. The texture is tender and crisp, with a sweet, sour, and slightly spicy (lychee flavor) taste, rich in layers.

Diced chicken is stir-fried over high heat with sweet bean sauce or soybean paste. Rich soy sauce flavor, balanced salty and sweet taste, very suitable with rice.

Eggplant pieces are braised in a rich sauce. The eggplant is soft and tender, fully absorbing the essence of the sauce, with a rich flavor.

Various mushrooms are braised with tofu. The tofu is smooth, the mushrooms are fresh, and the sauce is rich, a healthy vegetarian option.

Classic Sichuan dish, tender tofu braised in minced meat and bean paste sauce, sprinkled with Sichuan peppercorn powder at the end. Numbing, spicy, hot, and tender, it's incredibly satisfying with rice.

Napa Cabbage with Minced Ham

Salted pork slices are stewed with Napa cabbage. The fat from the salted pork infuses the cabbage, making the soup flavorful and the cabbage tender and infused with flavor.

Seasonal fresh vegetables are stir-fried with minced garlic. The vegetables retain their crispness and original flavor, enhanced by the garlic aroma.

Pumpkin strips are deep-fried and coated with salted egg yolk. The outer layer is salty and crispy, the pumpkin inside is soft and sweet, with a mix of salty and sweet.

Fresh lettuce stems are quickly stir-fried. The color is emerald green, the texture is crisp, with the unique fresh aroma of lettuce stems.

Lettuce stems are stir-fried with Sichuan peppercorns and chilies. While retaining a crisp texture, it adds a numbing and spicy flavor, appetizing and refreshing.

Green beans are deep-fried until their skin wrinkles, then stir-fried with minced meat and preserved vegetables. The texture is dry and fragrant, with a savory, fresh, and slightly spicy flavor, a classic dish to accompany rice.

Seasonal vegetables are blanched and then drizzled with a scallop sauce. The umami of the scallops greatly enhances the flavor of the vegetables.

Green beans are cooked with salted egg yolk. The salty aroma of the salted egg yolk combines with the sweetness of the green beans, creating a sandy texture and unique flavor.

Shredded potatoes are quickly stir-fried with vinegar. Crisp texture, prominent sourness, refreshing and palate-cleansing, a refreshing home-style dish.

Choy sum is simmered in a broth with whole garlic cloves and preserved egg. The soup is fresh, the vegetables are tender, the garlic aroma is rich, and the taste is delicious.

Classic Cantonese soup, made with pureed corn and rehydrated fish maw, cooked into a thick soup. Smooth texture, sweet corn, and tender fish maw.

A soup made with salted egg, mustard greens, and lean pork slices. The soup has a cooling effect, with the freshness of salted egg and the slight bitterness of mustard greens.

A rich and flavorful soup with ingredients like tofu, wood ear mushrooms, and bamboo shoots, seasoned with a balanced sour and spicy taste. Appetizing and warming, with a thick texture.

Traditional Hangzhou dish, deboned fish is steamed and then cooked into a soup with shiitake mushrooms and bamboo shoots. It has a glossy appearance, is tender and smooth, with a texture similar to crab meat.

A clear soup made with salted pork slices and tofu. The salted pork brings out the umami of the soup, and the tofu is smooth, a simple and comforting home-style soup.

A rich clay pot chicken soup, with plump wontons and half a chicken. The broth is sweet and fresh, the chicken is tender, and the wontons absorb the essence of the chicken soup.

A large portion of clay pot chicken soup, containing a whole chicken and wontons. Generous portion, suitable for sharing among many, with a sweet and delicious soup.

Napa cabbage is stewed in a clay pot with various ingredients (such as meatballs, vermicelli, frozen tofu, etc.). The vegetables are sweet, and the broth is warming.

A traditional Beijing dessert made from whipped egg whites filled with red bean paste and deep-fried. Sprinkled with sugar, it has a fluffy, cloud-like texture, sweet without being greasy.

Thin pancakes filled with red bean paste, pan-fried until golden brown. The crust is crispy, and the filling is sweet and soft. Served in pieces, it's a popular Chinese dessert.

Canned carbonated drinks. Rich in bubbles, cold and thirst-quenching, suitable for pairing with hot dishes.

Bottled drink made from soybeans. Rich soy aroma, smooth texture, nutritious, available hot or cold.

Traditional Chinese tea. The tea has a mellow aroma, a long-lasting sweet aftertaste, and helps to cleanse the palate and aid digestion.

Lion Beer, a crisp lager. Fine bubbles, smooth on the palate, suitable for pairing with Chinese stir-fries.

Blue Girl Beer, a German Pilsner style. Crisp and refreshing, with a distinct malt aroma and a slightly bitter hop flavor.

Dark beer with roasted malt aroma and coffee notes. Rich and full-bodied, with a fine foam.

Tsingtao Beer, a famous Chinese light lager. Crisp and smooth, with a faint aroma of rice and malt.

Belgian wheat beer. Unfiltered, cloudy appearance, with unique aromas of orange peel and coriander, and a refreshing taste.