Diǎn Shuǐ Lóu (Dà Zhí Diàn)

Small tomatoes marinated in plum sauce, peeled for a delicate texture. The taste is sweet and sour, a refreshing cold dish.

A classic Shanghai cold dish. The duck meat is concentrated and braised in soy sauce and sugar, with a bright red color. The meat is firm and flavorful, with a rich sweet and savory taste.

Thinly sliced cucumbers are rolled up and drizzled with rich sesame sauce. The texture is crisp and refreshing, with a strong sesame aroma.

A cold chicken dish with a spicy flavor, the chicken is tender and juicy. The seasoning of spices stimulates the appetite, suitable for those who like strong flavors.

A famous Jiangsu and Zhejiang dish. Crucian carp is deep-fried until crispy and then braised with scallions in a red sauce. The fish bones are soft and edible, full of soy sauce and scallion aroma, and usually contain abundant roe.

A cold pork knuckle dish, deboned and sliced before serving. The skin is chewy, the meat is tender, rich in collagen, and tastes even better with the special sauce.

Seasoned minced meat is stuffed into green peppers. The slight spiciness of the green peppers combines with the savory minced meat, creating a rich texture.

A traditional famous dish from Zhenjiang, with a crystal-clear appearance. Pork trotters are pressed into jelly, with a crispy lean meat and non-greasy fatty meat, served with Zhenjiang vinegar and ginger shreds.

Shredded jellyfish seasoned with shredded radish. It has a crisp, tender, and springy texture with a balanced sweet and sour taste, making it an appetizing cold dish.

Chicken leg meat marinated in Shaoxing wine. The skin is crispy, the meat is tender, the wine aroma is rich, and it tastes excellent when eaten cold.

Fresh abalone slices served with a green salad. The abalone is fresh and springy, paired with refreshing vegetables and sauce.

A premium ingredient from Taiwan, sliced grilled mullet roe. The texture is dense and sticky, with a rich oceanic flavor, usually served with garlic sprouts or white radish.

A classic Jiangsu and Zhejiang raw marinated crab dish. Selected plump red crabs are marinated in various wines for a long time. The crab roe is fresh and sweet, the wine aroma is mellow, and the texture is soft and smooth.

A combination platter of any two cold appetizers. Suitable for diners who want to try different flavors at once.

A combination platter of any three cold appetizers. A rich and diverse selection of appetizers, suitable for sharing among multiple people.

Braised beef tongue slices. The texture is tender with a slight chewiness, rich in soy sauce flavor, and unique.

High-quality red throat fish with fine meat is cooked by steaming. It retains the original sweetness of the fish, with a smooth and tender texture.

Large shrimp kernels are stir-fried with egg whites. The shrimp balls are crisp and springy, paired with smooth egg whites, presenting a pure white color and a light, fresh taste.

A steamed fish head dish covered with plenty of chopped chili peppers. The fish head is rich in collagen, with a spicy, savory, and fragrant taste, perfect with rice.

Small fish coated in batter and deep-fried, with a golden crispy crust and tender fish meat. Suitable for dipping in pepper salt, it is a popular bar snack.

Deboned duck meat is layered with thick taro paste, then deep-fried until crispy. The outer layer is crispy, the inner layer is smooth and creamy, and the aroma of duck and taro is perfectly blended.

Sweet and sour pork ribs are stir-fried with cantaloupe. The sweet and sour sauce coats the fried ribs, and the cantaloupe adds fruitiness and a refreshing touch.

A seafood hot pot featuring premium leopard coral grouper, with a sour and spicy appetizing broth. The fish skin is thick and chewy, the meat is fresh and delicious, served with abundant ingredients.

A dessert made with Yilan's specialty kumquats, coated in batter and deep-fried. Crispy on the outside and soft on the inside, with the unique citrus aroma and sweetness of kumquats.

A traditional Jiangnan dessert, glutinous rice is stuffed into lotus root holes and slowly simmered in osmanthus syrup. It has a soft, sticky, sweet texture, full of osmanthus aroma.

Crispy roasted duck made from high-quality cherry valley duck, with crispy skin, tender meat, and rich fat. Served with lotus leaf pancakes, scallion segments, and special sweet bean sauce for an excellent flavor. Multiple ways of eating include duck porridge or stir-fried duck carcass.

A classic dish similar to Dongpo Pork, made with braised pork belly from black-haired pigs. It has a bright red color, is tender and melts in your mouth, is fatty but not greasy, and is usually served with Gua Bao (lotus leaf buns).