The keys to delicacy
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First frying and then stewing
The Sichuan series is made of red sugar canes with skin, black persimmons, tomatoes, big beef bones and a variety of traditional Chinese medicines by way of slow cooking. The broth presents a sweet and mellow quality.
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Smoothing throat with fruits and vegetables
The Clear Stewed Beef Soup is made of the roasted big beef bones as the base and a variety of matching fruits and vegetables by way of slow cooking. The broth is refreshing and smooth to throat where one can taste the light aromas of fruits and vegetables bringing out the typical and special aroma of beef.
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Chewy, soft and crisp
Made through special cake rolling and batching technologies, Jin pancake creates a crisp and soft taste and gives out an inviting aroma after dry baking.
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Wide, thick and chewy
The springy noodles are made of the new Gaoshan flour grinded from the local organic wheat in Taiwan mixed with the Australian golden wheat in a golden ratio of 7:3 and by way of multichannel extension method. The thick and solid wide noodles and smooth thin noodles allow you to experience the wheat aroma unique to pasta.
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Huangjia pickled Chinese cabbage core
Abandon the leaves and take the core to be stir-fried with sesame oil, garlics and simple condiments. It brings out the plain flavor of the fragrant and crisp pickled Chinese cabbage.
Quick-fried Qinglong pepper
Stir-fry Qinglong peppers with pod peppers and dried fish to exhibit the unique spicy and hot flavor.