Our Food

Pie Filling: Beef, Pork, Ginger, Soy Sauce, Pepper Powder, Peanut Oil, Sesame Oil, Mashed Potatoes, Oat, Salt, Green Onion

Our pies come in two varieties: one with meat and one vegetarian, catering to both meat lovers and vegetarians. The choice is yours. Let’s start with the meat-filled pie. We’ve carefully selected a blend of beef and pork. After numerous experiments, we’ve found that, much like the principles of traditional Chinese medicine, it’s all about the right proportions. Of course, that’s a secret we can’t spill, haha. Alongside the meat, two key ingredients are green onions and oats. The combination of green onions with beef and pork creates a delightful harmony, and the use of oats ensures a rich and smooth texture for the meat filling. We hope you’re not allergic to these ingredients so you can enjoy the unique flavors and textures.

Pie Filling: Carrot, Cabbage, White Radish, Onion, Ginger, Soy Sauce, Peanut Oil, Sesame Oil, Salt

When it comes to our vegetarian filling, we’ve chosen a combination of carrots, white radishes, cabbage, and onions as the main ingredients. After cooking, they naturally release their individual sweetness, adding delightful flavors to the vegetarian filling. Additionally, these root vegetables are rich in fiber and fat-soluble vitamins, and when combined with our specially crafted seasoning oil, they retain these beneficial nutrients perfectly. This makes our vegetarian pies an ideal choice for vegetarians, whether you’re a devoted vegetarian enthusiast or simply eager to explore new flavors.

Beef, Spices, Salt, Peanut Oil, Sesame, Cabbage

“Cold Beef Shreds” is a common cold dish in northern China, and every household has its own preferred way of making it. But no matter how you prepare it, the key step is to braise the beef properly. Our secret is “no added water.” We rely on a pressure cooker, using the beef’s own water and oil, along with the flavors dissolved in it, to create a marinade. After a one-hour braising process, the seasonings’ flavors fully infuse into the beef. This method differs from the traditional approach of adding water, but the beef braised this way tastes fantastic no matter how you choose to enjoy it. Don’t miss out on this delicacy!

Tofu, Radish, Cucumber, Seaweed, Sesame

“Three Shreds Salad ” is a Chinese-style salad. What makes it special is that when all the ingredients are shredded, their individual fragrances complement each other. When paired with the appropriate seasonings, each bite offers a unique flavor experience. It’s an excellent way to balance the richness of meat dishes, and the fiber content in this dish also aids in digestion and absorption in the intestines. Enjoy it with our meat pies for an even richer culinary experience.

Radish, Carrot, Chili, Vinegar

“Spicy and Sour Radish” in our design, serve a role similar to kimchi in Korean cuisine. Apart from enhancing the flavor of the food, they also offer health benefits. In traditional Chinese medicine theory, spicy flavors have an ascending and dispersing effect, while sour flavors have a contracting effect. Carrots provide natural sweetness, and white radishes offer natural spiciness. The combination of these flavors creates a dynamic and balanced sensory experience for the taste buds, making them an excellent accompaniment to our pies, chicken wings, and beef dishes.

Green Onion, Chili Pepper, Onion, Cilantro

Tiger Salad is a famous cold dish from Northeastern China. Legend has it that General Zhang Zuolin, a prominent figure in Northeastern China, was in a bad mood due to a conflict with someone and had lost his appetite. In response, his chef prepared this dish, which lifted the general’s spirits. It was named “Tiger Salad” after the general’s nickname, “Northeastern Tiger.” Its main ingredients include shredded scallions, shredded cucumbers, and cilantro, paired with some zesty seasonings. As a result, it has an uplifting effect on one’s mood. So, if you’re not feeling too great, perhaps you can give it a try.

Purple Rice, Tea, Milk, Flavorings

The existence of purple rice milk tea aims to create a delicious hot beverage. It combines elements of Hong Kong-style milk tea, emphasizing the silky blend of black tea and milk, while also exploring alternative ingredients to traditional boba. Purple rice was chosen because it contains anthocyanins, similar to those found in blueberries, which nourish the eyes. In today’s digital age, where we constantly stare at screens, this is considered essential for eye health. Additionally, the caffeine in black tea is believed in traditional Chinese medicine to have an invigorating effect, and the use of regular rice helps balance this quality. It’s an intriguing exploration of flavors. If you enjoy milk tea but haven’t tried this one yet, give it a go!

Dark Plum, Licorice, Osmanthus, Rock Sugar, Hawthorn, Drinking Water

“Tart Plum Drink” is a versatile beverage that can be enjoyed both hot and cold. It has been documented in Chinese history since the Song Dynasty, with a history spanning over 2,000 years. However, it was only available to royalty and aristocracy until the Qing Dynasty when it gradually spread to the general population. If you’re familiar with Japanese Umeshu (plum wine), we use processed green plums, known as “乌梅” (Wumei), as the main ingredient. Despite originating from the same fruit, their flavors are entirely different.

Classic sour plum soup is not served with ice but instead chilled. When you taste it, you’ll experience how it effectively neutralizes any excessive greasiness from the previous meal, leaving your mouth feeling refreshed. This allows you to continue enjoying your food without feeling weighed down.