One of the signature dishes of Grandma's House. Selected top quality pork, together with fresh bamboo shoots and high-quality dried mackerel stewed, fat but not greasy, without the sweetness of traditional braised pork, plus bamboo shoots to absorb the oil, the taste is not only fresh but also very refreshing.

Want to eat fish head: fish head as raw material, add chopped pepper and other ingredients, directly into the steam stove firing, this dish is very good to retain the nutrients of the fish head, without losing the taste. The freshness and spiciness of chopped peppers are incorporated into the fish head, so that the freshness and tenderness of the fish head can be better utilized. Salty, fresh and spicy are the characteristics of this dish.

Cha Xiang Chicken: one of the signature dishes of Grandma's House. Selection of farmland chicken, strict control of the weight of each chicken at about 1.8 pounds to ensure that the chicken meat smooth and tender, with Longjing tea, wolfberry and other accessories, incense baked and made of crispy skin and tender meat, less juice and rich, flavorful, salty, fresh.

Tea duck: choose about 2 pounds of tender duck as raw materials, first tender duck marinated to taste, and then change the knife into the frying pan fried to about 8 mature, so that the surface was golden brown, and then into the Longjing tea burst incense, this dish outside the crispy tender, slightly spicy and salty, retaining the freshness of the duck itself and enhance the texture of the duck skin.

Dry cauliflower: cauliflower with leeks, garlic, peppers, sliced meat, plus secret sauce cooking, to maintain the original nutrients of cauliflower and other ingredients, refreshing and fresh aftertaste