Food has its own flavor, capturing the essence of everyday life;
Love needs no words—it blends into every meal and every season;
From carefully selecting fresh ingredients at dawn,
To meticulously controlling the heat and flavor at the stove;
From thoughtfully balancing meat and vegetable dishes,
To painstakingly refining the texture and color of every dish;
From slow-simmering and braising to lock in nutrients
Every step is infused with quiet dedication;
Every dish holds a steady, enduring care;
......
We don’t seek elaborate or flashy techniques;
We simply stay true to the pure, fresh flavors of the ingredients themselves;
We don’t overload dishes with strong seasonings;
We simply strive to bring out the food’s most authentic richness;
Each home-style dish
is a tender confession hidden within the warmth of everyday life;
......
Lunch Menu: Braised Beef, Pork and Eggplant Stir-fry, Blanched Broccoli, Baby Bok Choy and Tofu Soup, Quinoa Rice
Serving Sizes:
Braised Beef: 20g beef;
Pork and Eggplant Stir-fry: 15g pork, 30g eggplant, 10g green pepper;
Blanched Broccoli: 40g broccoli;
Baby Bok Choy and Tofu Soup: 10g baby bok choy, 10g tofu;
Quinoa Rice: 10g quinoa, 30g white rice.
Main Dishes: Braised Beef, Pork and Eggplant Stir-fry
Braised Beef is a classic home-style dish with a bright red color, tender texture, rich flavor, and a hearty, rice-pairing quality.Select fresh beef brisket, cut into evenly sized chunks, and blanch in cold water to remove scum and eliminate any gaminess. Remove, rinse, and drain thoroughly. Heat oil in a pot, then stir-fry scallions, ginger, star anise, and cinnamon until fragrant. Add the beef and stir-fry until the surface is slightly browned. Season with light soy sauce and dark soy sauce to add color, then add enough hot water to cover the ingredients. Simmer over low heat.The finished dish has a rich, glossy red hue. The meat is tender and succulent, not dry at all, with a mellow, savory flavor that melts in your mouth. The broth is savory with a hint of sweetness, rich and full-bodied, with layers of meaty aroma bursting forth. Every bite is tender, fresh, and fragrant, brimming with authentic, hearty home-style flavor.
Braised Pork with Eggplant is a classic Northeastern Chinese home-style dish known for its rich, savory flavor and exceptional ability to pair with rice. Select fresh, tender pork, cut into small pieces, marinate until well-seasoned, coat in batter, and deep-fry until golden, crispy, and tender on the inside. Set aside. Cut fresh eggplant into chunks, stir-fry in oil until softened, and allow them to absorb the fragrant flavors. The finished pork pieces are crispy and aromatic without being greasy,while the eggplant is tender, flavorful, and juicy. The dish is perfectly balanced with a savory-salty taste and a rich, savory sauce. The aroma of the meat and eggplant blend perfectly, creating a soft, sticky, and deeply flavorful dish with an authentic home-style taste that pairs exceptionally well with rice.
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Thursday's Menu
Lunch Menu: Steamed Large Shrimp, Garlic Shoots Stir-Fried with Pork, Minced Pork with Tofu, Crucian Carp Soup, Gold and Silver Rice
Serving Sizes:
Steamed Large Shrimp: 15g large shrimp;
Stir-Fried Pork with Garlic Shoots: 10g pork, 30g garlic shoots, 10g carrot;
Minced Pork with Tofu: 10g pork, 40g tofu;
Crucian Carp Soup: 5g crucian carp;
Mixed Grain Rice: 10g millet, 30g white rice.
Main Dishes: Pan-Fried Large Shrimp, Garlic Sprouts with Pork
Pan-Fried Large Shrimp is a classic, hearty home-style dish characterized by its bright red color, sweet and savory flavor, and rich aroma. Select fresh, whole large shrimp, trim the antennae and tail spines, slit the back to remove the vein, then rinse and drain thoroughly.Heat oil in a pan, add the prawns, and pan-fry over low heat until the bodies turn red and the prawn oil is released. Add scallions and ginger to sauté until fragrant, then drizzle in a little light soy sauce and oyster sauce to enhance the umami. Add a small amount of sugar to balance the sweetness, then pour in a little clear broth and simmer over low heat to infuse the flavors.The finished shrimp have glossy, red shells and plump, firm, tender meat with a sweet aftertaste. The savory sauce blends perfectly with the natural flavor of the seafood, creating a rich yet not greasy dish that leaves a pleasant aftertaste. Every shrimp is thoroughly infused with flavor, offering an intensely savory and satisfying experience.
Stir-Fried Garlic Shoots with Pork is a classic home-style stir-fry that’s flavorful, aromatic, and refreshing—perfect with rice. Select fresh, tender garlic shoots and cut them into sections. Slice pork with a good balance of fat and lean meat into thin strips. Stir-fry the pork until it releases a little oil and becomes fragrant and tender. Add the garlic shoots and stir-fry quickly over high heat to bring out their unique fresh aroma, then season with appropriate seasonings to enhance the flavor.The finished dish has a vibrant color. The pork slices are tender and not greasy, while the garlic shoots are crisp, tender, and refreshing with a rich, fragrant aroma. The dish is perfectly balanced with just the right amount of saltiness and umami, and the aroma is irresistible. The combination of meat and vegetables complements each other perfectly—simple and unpretentious, yet exceptionally appetizing.
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Friday's Menu
Lunch Menu: Steamed Pork Ribs with Black Bean Sauce, Shrimp and Soft-Boiled Eggs, Shiitake Mushrooms with Chinese Cabbage, Dried Shrimp and Kelp Soup, Black Rice
Serving Sizes:
Steamed Pork Ribs with Black Bean Sauce: 20g pork ribs, 1g fermented black beans;
Shrimp and Egg Drop Soup: 15g shrimp, 20g eggs, 10g carrots, 10g green peppers;
Shiitake Mushrooms with Chinese Cabbage: 10g shiitake mushrooms, 30g Chinese cabbage;
Dried Shrimp and Kelp Soup: 1g dried shrimp, 10g kelp;
Black Rice: 10g black rice, 30g white rice.
Main Dishes: Steamed Pork Ribs with Black Bean Sauce, Shrimp and Egg Drop Soup
Steamed Pork Ribs with Black Bean Sauce is a classic Cantonese home-style dish known for its fresh, tender, and smooth texture, with a rich black bean aroma. Select fresh pork ribs, cut them into small pieces, soak and rinse to remove blood, then drain and set aside.Add minced garlic, fermented black beans, shredded ginger, light soy sauce, oyster sauce, a pinch of sugar, and cornstarch. Mix thoroughly to marinate and lock in the flavor.The finished ribs are tender and juicy, soft yet not dry. The black bean aroma is rich and mellow with a lingering aftertaste. The sauce is savory with a hint of sweetness, and the aroma of the meat blends harmoniously with the black beans. The texture is tender and flavorful, fresh and aromatic without being greasy, making it a classic steamed dish that is both nutritious and satisfying for all ages.
Shrimp with Silky Eggs is a classic, light, and refreshing home-style dish known for its fresh, tender, and smooth texture. Carefully select plump, fresh shrimp, wash them to remove any fishy odor, and marinate to lock in their natural sweetness.Beat the eggs in a bowl with a splash of warm water until well combined for a softer, more tender texture. The finished dish is golden, tender, silky, and fragrant. The shrimp are firm yet springy, sweet, and juicy; the eggs are soft and smooth, melting in your mouth. With its savory, light, and non-greasy flavor, this dish is both nutritious and delicious, loved by people of all ages.
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Saturday Menu
Lunch Menu: Steamed Sea Bass, Stir-Fried Pork Tenderloin (with Cucumber and Wood Ear Mushrooms), Cashew and Celery, Goji Berry Chicken Soup, Mixed Grain Rice
Serving Sizes:
Steamed Sea Bass: 20g sea bass;
Stir-Fried Pork Tenderloin (with Cucumber and Wood Ear Mushrooms): 10g pork, 30g cucumber, 3g wood ear mushrooms;
Cashew and Celery: 3g cashews, 30g celery, 10g carrots;
Goji Berry Chicken Soup: 5g chicken, 1g goji berries;
Two-Grain Rice: 10g millet, 30g white rice.
Main Dishes: Steamed Sea Bass, Stir-Fried Pork Tenderloin
Steamed Sea Bass is a classic, nourishing dish that is both tender and sweet, packed with nutrients. Carefully selected fresh, plump sea bass is cleaned, scored, and lightly marinated to remove any fishy odor. It is then layered with shredded ginger and scallion segments and steamed over water. Precise control of the heat ensures that the fish’s natural flavor and rich nutrients are locked in to the fullest extent.After steaming, the fish is drained of its liquid. Sizzling hot oil is then poured over it to release the aroma of the scallions, followed by a drizzle of rich, savory soy sauce. The resulting broth is clear and fresh, free of any fishy odor, with a delicate, fragrant flavor that fully highlights the pure, natural goodness of the ingredients. Rich in high-quality protein that is easily absorbed, this dish is both flavorful and gentle on the stomach, making it suitable for all ages. It is a rare nutritional delight on any dining table.
Stir-Fried Pork Tenderloin is a classic home-style dish known for its pristine white color, tender texture, and light, refreshing flavor. Carefully selected fresh pork tenderloin is sliced into uniform, thin strips, then lightly marinated with a touch of seasoning and cornstarch to coat the meat, locking in moisture and enhancing tenderness. Heat oil in a pan to medium heat, add the pork slices, and quickly stir-fry until they separate. Reduce the heat to low and continue stir-frying until the meat changes color and is just cooked through, then remove immediately.Leave a little oil in the pan, season lightly without adding dark-colored or heavy ingredients, and stir-fry over high heat until well combined and flavored. The finished slices are pure white and translucent, soft and tender. They are succulent and not dry, refreshing and not greasy, with a perfectly balanced salty-savory flavor. The meat is tender and flavorful, with a pure, fresh aroma. Light yet satisfying, it pairs perfectly with rice and is suitable for all ages.
A bowl of porridge, a plate of rice—warm companions for every meal;
A dish, a soup—silent guardians of deep affection;
Layers of flavor unfold on the palate;
Warmth flows gently from the heart;
No grand words are needed;
Yet through the simplest of dishes,
The deepest, most enduring care is expressed.
