Song Chu Cai Guan

A specialty dish made from pig esophagus, with a crisp texture. Stir-fried with Sichuan peppercorns and chili peppers, it has a numbing and slightly spicy flavor. Suitable for diners who enjoy a crisp texture.

Traditional handmade dish made with chicken paste and egg whites, formed into white, petal-like slices resembling a hibiscus flower. The texture is extremely smooth and light, delicate and delicious. An exquisite dish suitable for all ages.

Classic Lu cuisine. Pork large intestines are braised through multiple complex steps until flavorful. It has a reddish-brown color, a tender and chewy texture, and is rich but not greasy. The flavor is a complex blend of sweet, sour, savory, and fresh.

A stir-fried glass noodle dish combining pickled cabbage and lamb slices. The sourness of the pickled cabbage balances the richness of the lamb, and the noodles absorb the essence of the broth. The flavor is sour, refreshing, and appetizing.

Crispy fried handmade meatballs, with a golden and crispy exterior and a juicy interior. Usually dipped in salt and pepper, they are very aromatic. A popular appetizer or bar snack.

Fish slices cooked in a special fermented brine (xiang cao lu), with a unique aroma of wine and sweetness. The fish is tender and smooth, and the sauce is rich and white. The texture is tender, and the flavor is elegant.

Minced fresh shrimp stir-fried with ingredients like onions and water chestnuts. Served wrapped in fresh, crisp lettuce leaves. The texture is refreshing and crisp, with full shrimp flavor.

Beef brisket cooked by steaming, preserving the original flavor of the beef. The meat is tender and easy to chew, and the broth is clear and sweet. Suitable for diners who enjoy the original taste of beef.

Shandong famous dish. Tofu slices are coated in egg batter, pan-fried until golden, then simmered in broth. The tofu absorbs the soup, with a slightly chewy exterior and tender interior. The flavor is fresh and mellow.

Tofu slices are dipped in egg batter, pan-fried until golden, then simmered. The texture is tender and flavorful. A delicious home-style tofu dish.

Tofu dish served on a hot iron plate, making a sizzling sound. The tofu is crispy on the outside and tender on the inside, usually served with a rich black pepper or braised sauce. The aroma is intense.

Tofu braised in a soy sauce-based sauce. It has a bright red color, is savory, and pairs well with rice. A common and popular home-style dish.

Classic Sichuan flavor. Despite its name, it contains no fish. The eggplant is tender and soft, and the sauce combines savory, sweet, sour, spicy, and aromatic notes. It's very appetizing.

Eggplant dish braised in a rich sauce. The eggplant absorbs the savory sauce and has a soft, melt-in-your-mouth texture. The flavor is moderately savory.

Also known as 'He Cai Dai Mao', this is a famous Beijing dish. Stir-fried assorted vegetables (like bean sprouts, chives, glass noodles) are topped with a golden egg crepe, resembling a hat. Usually eaten wrapped in lotus leaf pancakes.

Napa cabbage is stir-fried over high heat with vinegar. The texture is crisp, and the flavor is sour, slightly spicy, and very appetizing. It preserves the sweetness of the cabbage.

Dried shrimp (kai yang) are stir-fried to create a fragrant base for stir-fried cabbage. The cabbage absorbs the savory aroma of the dried seafood, offering a light yet delicious taste.

Tender Qingjiang cabbage hearts stir-fried with straw mushrooms or coated in sauce. The texture is crisp and refreshing, and the straw mushrooms are smooth. A healthy green vegetable dish.

Qingjiang cabbage hearts stir-fried with dried shrimp (kai yang) for enhanced flavor. The vibrant green cabbage hearts are paired with savory dried shrimp, offering a simple yet timeless flavor.

A vegetarian dish made from a mix of various vegetables (such as mushrooms, bamboo shoots, wood ear fungus, carrots, etc.). Rich in color and balanced in nutrition. Diverse textures, light and not greasy.

A braised dish featuring winter mushrooms and winter bamboo shoots. The rich flavor of the mushrooms complements the crispness of the bamboo shoots. The sauce is reddish-brown and the taste is fresh and delicious.

Blanched bok choy drizzled with an oyster sauce glaze. The bok choy remains crisp, and the oyster sauce adds sweetness and saltiness. A simple yet classic Hong Kong style flavor.

Fresh napa cabbage is stir-fried over high heat. The texture is crisp and sweet, retaining the natural sweetness of the vegetable. A healthy and essential home-style dish.

Tender sweet potato leaves are stir-fried, often with garlic for flavor. The texture is smooth and delicate, and it's rich in nutrients. A Taiwanese green vegetable dish with an old-fashioned flavor.

Northern famous dish. Pork shreds are stir-fried with sweet bean sauce. The sauce is rich and aromatic, with a balanced sweet and savory taste. Usually served with shredded scallions and wrapped in pancakes or tofu skin.

Stir-fried pickled snow cabbage (xue cai) with pork shreds. The unique aroma of the snow cabbage combines with the savory flavor of the pork shreds. The texture is crisp, and the flavor is unique and very appetizing.

Shanxi famous dish. Sliced meat is quickly fried in oil, then stir-fried with ingredients. The meat is tender and smooth, with a golden color. The vinegar flavor is distinct, and the texture is tender.

Classic Sichuan dish. Sliced boiled pork belly is stir-fried again with doubanjiang (fermented chili bean paste) and garlic sprouts. Rich but not greasy, with a savory, slightly spicy flavor.

Pork loin strips coated in batter and deep-fried. The crust is soft and crispy, and the meat is tender. Usually dipped in salt and pepper, it's a fried dish suitable for all ages.

Deep-fried pork loin slices coated in a sweet and sour sauce. It has a bright red color, with a crispy exterior and tender interior. The sweet and sour flavor is very appetizing.

Famous Hakka dish featuring stir-fried pork belly, dried squid, firm tofu, and celery over high heat. Savory and flavorful, with a rich and chewy texture. Excellent with rice or as a snack.

Pork stomach is sliced and quickly stir-fried. The texture is crisp and tender with elasticity, and it's free of any gamey taste when properly prepared. Usually seasoned with spices to enhance flavor.

Classic braised pork intestines dish with a reddish-brown color. The texture is tender and flavorful, with complex layers of sweet, sour, savory, and fresh flavors. A top choice for pork intestine lovers.

Cleaned pork intestines are deep-fried directly. The exterior is crispy, while the interior is tender and rich. Served with salt and pepper, it becomes more fragrant with each chew. It's a delicious snack.

Pork intestine dish served on a hot iron plate. The intestines, onions, and sauce sizzle on the plate. The aroma is intense, the flavor is strong, and it's very appetizing with rice.

A traditional hot pot with a pickled cabbage broth base. The broth is naturally sour and fragrant, becoming sweeter as it cooks. Served with white meat (pork belly slices), frozen tofu, meatballs, and other ingredients, it's refreshing and appetizing.

A hot pot featuring lamb as the main ingredient, suitable for warming the body in winter. The broth is fresh and delicious. Lamb slices can be cooked quickly for a tender texture.

A rich hot pot featuring a variety of seafood, meats, vegetables, and meatballs/dumplings. The broth blends the essence of various ingredients, making it incredibly fresh and sweet. Suitable for diners who enjoy diverse ingredients.

An assorted soup stewed in a clay pot. The clay pot retains heat well, allowing the ingredients to fully release their flavors. Abundant ingredients and delicious taste, warming the heart.

A clay pot soup featuring handmade meatballs. The meatballs become tender and absorb the soup after simmering. The broth is light and fresh, suitable to be enjoyed with staple food.

A classic Chinese thick soup that combines sour, spicy, savory, and fresh flavors in one bowl. Abundant ingredients, including tofu, wood ear fungus, shredded meat, and shredded bamboo shoots. The texture is thick and smooth.

Sweet and creamy corn soup, often with egg drop for added texture. Mild and sweet flavor, loved by adults and children alike.

A clear soup made with fresh clams and ginger slivers. The broth is extremely fresh and refreshing, and the ginger removes any fishiness and warms the stomach. The clam meat is plump and sweet.

Small pork meatballs simmered in soup, usually served with glass noodles or vegetables. The meatballs are chewy and bouncy, and the broth is light and fresh.

A soup made with sliced cucumber and pork slices. The cucumber is fragrant, and the pork slices are tender and smooth. A refreshing and palate-cleansing home-style soup.

Pickled cabbage is cooked with slices of pork stomach. The sourness of the pickled cabbage removes the gamey flavor of the pork stomach and adds layers to the broth. The taste is refreshingly sour, and the pork stomach is crisp and tender.

Thinly sliced pork belly, often ordered as an extra ingredient for the pickled cabbage and pork belly hot pot. Features a good balance of fat and lean meat, with a tender texture.

Handmade meatballs, suitable for cooking in hot pot. They are chewy and have a rich meaty flavor.

Frozen tofu, which develops a honeycomb-like structure internally. It readily absorbs broth and is an excellent accompaniment to hot pot.

Chewy and smooth wide glass noodles. They don't get mushy when cooked in hot pot and are very delicious after absorbing the broth.

Extra order of pickled cabbage to add a sour and fragrant flavor to the hot pot broth.

Fresh shrimp, suitable for cooking in hot pot. The texture is crisp, sweet, and delicious.