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My signature dishes, Ben especially recommends the braised pork rice, which is limited to 60 bowls a day. Starting from peeling and slicing the red onions, frying them, and stir-frying the selected fresh pork neck meat over high heat, the pork fat is used to sauté the crispy red onions and garlic, then mixed back with the pork neck meat. After that, it is simmered over low heat with broth for almost a full day. Every step must be done carefully. From the beginning of preparation to being served on the table, it takes about three days to achieve the "fresh, fragrant, and not greasy" taste. In addition, there are "Xilu meat," "Grandma's braised pork," which is first braised with gentle heat and then braised again, "Benbao," which is made by braising beef shank, beef tendon, and beef stomach, and then braising them again, as well as the self-created dish "Yundan Ruansī" and homemade "Yiyedayu," all of which are recommended by Ben as signature dishes.