San Kei Cha Chaan Teng

A classic Teochew stir-fry with excellent 'wok hei', usually containing ingredients like cauliflower, dried shrimp, squid, and cashews. Crispy and savory, perfect with drinks.

Tender beef cubes stir-fried with crispy fried potatoes, coated in a sweet and slightly spicy honey pepper sauce. Juicy beef, crispy outside and soft inside potatoes.

Chicken mid-joint wings fried and coated in a honey black pepper sauce, served with crispy potato cubes. Sweet and spicy, appetizing flavor.

Chicken offal (e.g., liver, gizzards) stir-fried at high heat in a clay pot. Rich in sauce aroma, sizzling upon serving, piping hot.

Pork ribs deep-fried until crispy, coated in a sweet and appetizing ice plum sauce. Unique flavor, balanced sweet and sour, not greasy.

Pork ribs cooked with olive seeds and honey. The savory flavor of the olive seeds perfectly complements the sweetness of the honey, creating a unique taste.

Crispy fried pig's trotters with a chewy texture, coated in a sweet and sour plum sauce that cuts through the richness.

Fresh clams stir-fried with fermented black beans and chili over high heat. Rich bean flavor, spicy and appetizing.

Spicy and warming white pepper broth with pork stomach and sweet clams. Rich and delicious broth, good for dispelling cold.

Sand bream coated in batter and deep-fried until golden and crispy, edible bones and all. Tender meat, savory and delicious.

Fresh chicken pieces cooked at high heat in a clay pot. The sauce is thick and flavorful, the chicken is tender and appetizing, with excellent 'wok hei'.

Hakka-style salted chicken. Crispy skin, tender meat, rich salty flavor. Usually served cold or slightly warm, with a strong chicken flavor.

Pigeon marinated and deep-fried until crispy skin and tender meat, with rich juices. Can be dipped in淮鹽 (huai yan - salt and pepper mix) or Worcestershire sauce when eating.

A signature Teochew cold dish. Select thick-fleshed Lion Head Goose, slow-braised in aged brine. Tender meat, rich and mellow braising flavor, served with garlic vinegar.

Boneless braised goose slices, tender and juicy, usually served on a bed of braised tofu.

A platter of various braised offal and meats, such as goose intestine, squid, pork aorta, etc. Taste a variety of Teochew braised flavors at once.

A selection of Teochew braised small bites, including large intestine, red sausage, and squid. Rich in flavor, suitable as an accompaniment to drinks.

Bone-in braised goose meat pieces, chewier than slices, suitable for those who enjoy gnawing on bones.

Tender and smooth braised goose liver, melts in your mouth. Rich braised aroma, a delicacy among Teochew braised dishes.

Braised goose feet and wings, tender with rich collagen, full of flavor.

Crispy braised pig ears, well-seasoned, with a unique cartilage texture when chewed.

Fried tofu simmered in braising liquid, absorbing the flavor. Tough skin and tender inside.

Fresh, sweet, and springy squid slices with a light braised flavor, excellent texture.

Flavorful pig head skin, rich but not greasy, with a braised aroma and a smooth texture.

Tender pork blood (pig's blood curd) cooked with plenty of chives. The broth is savory and spicy, with a smooth texture.

Stewed pig trotters until tender, served with peanuts. Rich in collagen, fragrant flavor.

Chicken feet stewed with peanuts. Chicken feet are soft and fall off the bone, peanuts are soft and flavorful.

A classic Teochew cold dish. Fresh flower crab steamed and chilled to lock in its sweet juices. Firm and delicious crab meat, best enjoyed with vinegar.

Grey mullet boiled in salt water and then chilled. Firm and fragrant fish meat, often with buttery notes. Served with Puning bean paste for a unique flavor.

Also known as Big-eye Fish. Thick flesh, rich fish flavor. Usually served as chilled fish, dipped in bean paste.

Whelks cooked in a spicy wine broth. Flavorful and spicy, with crisp and sweet whelk meat. An excellent dish to accompany drinks.

Teochew-style fish soup, cooked with preserved vegetables and fresh fish. Milky white broth, savory, sour, and fresh flavor. Appetizing and refreshing.

Crispy fish skin tossed with ginger, scallions, and mustard soy sauce. Refreshing and springy texture, with a hint of mustard to stimulate the taste buds.

Cold pig trotters marinated in Huadiao wine. Crispy skin, tender meat, with a rich wine aroma.

Boneless chicken feet marinated in Thai-style spicy and sour sauce, with onions and other ingredients. Spicy and sour, appetizing, with a crisp texture.

Chicken feet with a unique sand ginger flavor, moderately salty and savory, with crispy skin and tender meat.

Beef shank slow-braised in five-spice brine, served sliced. Firm and chewy meat, rich braised flavor.

Golden coin tripe braised until tender and flavorful, absorbing the five-spice braising liquid. Springy texture.

A platter of five-spice beef shank and tripe, allowing you to enjoy two textures of braised beef at once.

Traditional Teochew raw marinated seafood. Ark shells marinated in soy sauce, garlic, chili, etc. Extremely fresh flavor, tender texture.

Tofu skin wrapped with chicken filling, deep-fried until crispy, then sliced. Crispy outside, tender inside, with a rich aroma.

Crispy fried tofu served in hot salted chives broth. Rich in soybean flavor, crispy outside and soft inside, simple yet delicious.

A famous Sichuan dish. Tender fish slices immersed in a spicy mala broth. Spicy and stimulating, with delicious fish.

Tender beef slices with plenty of vegetables (e.g., bean sprouts, cabbage) simmered in spicy mala red oil broth. Rich and spicy flavor.

Chicken braised in a 'three-cup' sauce of sesame oil, soy sauce, and rice wine, with basil for aroma. Rich sauce flavor, flavorful chicken.

Chicken pieces stir-fried with shallots and fermented black beans. The aroma is enticing. The savory flavor of the fermented black beans complements the freshness of the chicken.

Sichuan-style chicken pot with plenty of dried chilies and Sichuan peppercorns. Spicy and fragrant, tender chicken.

Roasted to golden brown, these chicken mid-joint wings have crispy skin and tender meat with a charred aroma.

Squid coated in batter and deep-fried until crispy, tossed with salt and pepper, minced garlic, and chili. Crispy outside, tender inside, savory and spicy.

Lizardfish meat is extremely tender like tofu, coated in a crispy batter and deep-fried, sprinkled with salt and pepper. Crispy outside, tender and smooth inside.

Small whitebait fried to a crisp, seasoned with salt and pepper. Crispy like a snack, perfect with drinks.

A classic Teochew stir-fry. Crispy Chinese broccoli tossed with crispy dried flatfish (daai yee) flakes. The savory aroma of the flatfish enhances the freshness of the vegetables.

Seasonal vegetables simmered in broth with salted duck eggs (golden eggs) and century eggs (silver eggs). The broth is sweet and rich.

Seasonal vegetables cooked at high heat in a clay pot, flavored with shrimp paste or salted fish. Vegetables remain crisp with a rich aroma.

Vegetables stir-fried with Puning bean paste, a Teochew specialty. The savory and fresh flavor of the bean paste adds a unique taste to the vegetables.

Seasonal vegetables simply stir-fried with minced garlic or ginger slices, retaining their natural sweetness and crispness.

Green beans fried until wrinkled, stir-fried with Teochew olive vegetables and minced pork. Savory and appetizing, great with rice.

Crispy lettuce stir-fried with canned fermented black beans and dace. The savory flavor of the dace and the fresh aroma of the lettuce are a classic combination.

Whitebait mixed with egg and pan-fried until golden and crispy. You can taste the tender fish in every bite.

Omelette with crispy preserved radish cubes and minced meat. Savory and crisp, full of home-style flavor.

Teochew-style pancake made with potato starch batter mixed with fresh oysters and duck eggs, pan-fried. Crispy edges, tender center, served with fish sauce for enhanced flavor.

Fine vermicelli stir-fried with yellow chives, shredded meat, egg shreds, and other ingredients. Dry and springy vermicelli with excellent 'wok hei'.

Teochew Double-Fried Noodles. Noodles are pan-fried until golden and crispy on both sides, then topped with a sweet and sour sauce. Crispy outside, soft inside, appetizingly sweet and sour.

Fried rice with Chinese broccoli (yu lan) bits. Refreshing and crisp, with distinct grains.

Thick noodles stir-fried with ingredients like Chinese broccoli and sliced meat. Rich flavor, noodles coated in sauce.

Teochew-style "pao fan" (rice soup). Grains are distinct. The broth is sweet and savory, with crispy dried flatfish flakes and minced meat. Savory and delicious.

Teochew-style oyster congee (pao fan). Plump and tender oysters, broth flavored with dried flatfish and white pepper. Rich and fresh flavor.

Congee base simmered in a clay pot with fresh seafood like clams, shrimp, and fish. The congee is smooth and rich with seafood essence, extremely sweet.