Yu Siu Koon

Premium Siu Mai, with a full filling and a small abalone on top. Delicious and springy texture, with a perfect ratio of pork and shrimp. Recommended to eat while hot for the best flavor.

Classic Cantonese dim sum, crystal-clear wheat starch skin, filled with fresh shrimp. Crispy and juicy texture. Usually dipped in red vinegar or chili sauce.

Small portion of shrimp dumplings, suitable for those who want a taste. Thin skin, beautiful filling, fresh and crisp shrimp.

Traditional pork and shrimp siu mai, topped with shrimp roe. Rich texture, full of umami.

Thin-skinned soup dumplings with juicy filling of fresh pork. Be careful of the hot soup when biting. Recommended to eat with ginger shreds and vinegar.

Chaozhou specialty dim sum, semi-transparent skin wrapped with peanuts, chives, minced meat, etc. Rich texture, crispy and delicious.

Sichuan-style dumplings, thin and smooth skin, delicious filling. The broth has a light meat aroma.

Traditional Cantonese steamed cake, golden in color, soft and sweet in texture. With brown sugar aroma, it's a popular dessert dim sum.

Beef balls with dried tangerine peel, tender and with a clear tangerine aroma. Usually served with Worcestershire sauce, with tofu skin at the bottom.

Soft bun filled with rich honey-glazed char siu. The filling flows out when torn, with a balanced sweet and savory taste.

Outer skin deep-fried to golden crisp, filled with fresh shrimp. Crispy texture, even more appetizing when dipped in sweet and sour sauce.

Chicken feet, deep-fried, marinated, and steamed, absorbing the essence of fermented black bean sauce. The skin separates easily from the bone, soft and flavorful.

Dried squid, chewy and springy, steamed with rich curry sauce. Slightly spicy and appetizing, very stimulating.

Traditional pan-fried pancake with rich fillings such as dried shrimp and scallions. Crispy on the outside, soft and savory inside.

Fresh pork ribs cut into pieces, mixed with minced garlic and fermented black beans, then steamed. The meat is tender and juicy, with a strong garlic aroma.

The outer skin is made of glutinous rice flour and deep-fried, crispy on the outside and soft and chewy on the inside. The filling usually contains minced pork, dried shrimp, and shiitake mushrooms. A mix of savory and sweet flavors.

Pork trotters marinated in fermented bean curd sauce and steamed. Rich in collagen. Salty and rich flavor, tender texture.

Beef tripe, crisp and tender, simply steamed with ginger and scallions to retain the original flavor. Light and rich in texture.

Long spring rolls filled with fresh shrimp and minced garlic. Deep-fried until golden and crispy, the garlic aroma and shrimp freshness are perfectly combined.

Giant dumplings immersed in rich broth, with abundant filling and added nourishing fish maw. The soup is fresh and delicious, with a luxurious texture.

Black bun with golden decoration, filled with salted egg yolk custard. The golden filling flows out when torn, sweet and savory.

Glutinous rice balls coated with sesame seeds, deep-fried until puffed and hollow. Chewy texture with a rich sesame aroma.

Radish cake with preserved sausage and dried shrimp, sliced and pan-fried until golden brown and fragrant. Soft inside with a sweet radish flavor.

Dim sum made from shredded taro, coated with sesame seeds on the outside. Soft texture, with the natural sweetness of taro.

Tofu skin wrapped with chicken, ham, fish maw, and four other ingredients, then steamed. Rich broth, delicious flavor.

Crystal-clear skin wrapped with fresh shrimp and chives. Full of freshness, excellent texture.

Tofu skin rolls filled with meat and vegetables, braised in oyster sauce. The tofu skin absorbs the sauce, moist and flavorful.

Dace fish meat stuffed into chili peppers and pan-fried. The slightly spicy chili peppers pair well with the springy fish meat, fragrant and appetizing.

Dace fish cake pan-fried with diced bitter gourd. The slightly bitter gourd combines with the savory fish meat, with a unique flavor.

Vegetarian dim sum, tofu skin filled with various mushrooms and shredded vegetables. Light and healthy flavor.

Smooth rice noodle rolls wrapped with crispy fried dough sticks (youtiao), sprinkled with scallions. Crispy outside, soft inside, served with soy sauce and sweet sauce.

Thin and smooth rice noodle rolls, containing whole fresh shrimp and yellow chives. Full of freshness, excellent texture.

Tender minced beef as filling for the rice noodle rolls. The beef is fresh and tender, the rolls are smooth and slippery, a classic breakfast choice.

Rice noodle rolls filled with honey-glazed char siu slices. The sweet and savory char siu perfectly blends with the rice fragrance of the rolls.

Pink rice noodle rolls made with red rice batter, wrapped with shredded radish and fried net. Crispy on the outside, soft on the inside, with an exquisite presentation.

Plain rice noodle rolls, no filling, extremely smooth and tender texture. Usually served with peanut sauce, sweet sauce, and sesame seeds.

Beef tripe slices, steamed with rich satay sauce. Tender and flavorful texture, slightly spicy.

Shunde famous dish, solidified fresh milk coated with batter and deep-fried until golden. Crispy outside, tender inside, rich milk flavor.

Layered cake with a rich ginger flavor. Chewy and soft texture, warming and delicious.

Bread roll wrapped with taro and roasted pork. The taro is creamy, the roasted pork is savory, with a unique flavor.

Small steamed buns with ginger-flavored chicken filling. Prominent ginger flavor, tender chicken.

Steamed buns made with brown sugar and red dates. Soft texture, with natural sweetness and date aroma.

Fresh Chinese broccoli blanched in high broth. Retains the greenness and sweetness of the vegetables, healthy and refreshing.

Crispy lettuce blanched in clear broth. Crisp texture, suitable for balancing oily dim sum.

Homemade refreshing drink, combining the tartness of lemon with the fragrance of barley. It has diuretic and skin-whitening effects, very thirst-quenching.

Classic carbonated drink, rich in bubbles, cold and refreshing.

Lemon-lime flavored carbonated drink, clear and transparent, refreshing and thirst-quenching.

Vanilla cream soda, smooth and sweet in taste.

Orange-flavored carbonated drink, bright in color, with a rich fruity aroma.

Salted fish and chicken cubes are placed on top of rice and steamed. The unique salty aroma of salted fish seeps into the rice, very appetizing.

Steamed Rice with Tender Beef Patty and a Raw Egg

Steamed rice with diced octopus. The meat patty is full of flavor, and the octopus adds texture and umami.

Classic steamed rice flavor, with salted fish mixed into the meat patty. Salty and fragrant taste, excellent with rice.

Double steamed rice, including fermented black bean chicken feet and garlic pork ribs. The juices seep into the white rice, creating a rich flavor.

High-quality Sishui rice steamed in a small pot. Grains are distinct, with a fragrant aroma.

Long-simmered nourishing soup, containing red dates, Hericium erinaceus, and fish maw. Sweet soup taste, with beauty-enhancing effects.

Stewed with medicinal herbs Dendrobium and Solomon's seal with pork ribs. It has effects of clearing heat and nourishing yin, with a sweet soup taste.

Traditional Cantonese soup, stewed with snakehead fish, black beans, and chicken feet. Rich in nutrients, beneficial for blood nourishment and beauty.

Famous Jiangsu dish, crystal-clear meat jelly encasing cured pork knuckle meat. Refreshing and springy texture, served with Zhenjiang vinegar.

Sweet and sour appetizing cold dish, deboned chicken feet soaked in passion fruit juice. Crispy texture with a fresh fruity aroma.

Jiangsu-style cold dish, sponge-like gluten absorbs sweet soy sauce, served with wood ear mushrooms, daylily, etc. Soft and juicy texture.

Crisp yam strips drizzled with sweet osmanthus syrup. Crisp texture with a light floral aroma, suitable as an appetizer or dessert.

Single-person hot pot set, with US fatty beef slices as the main dish, paired with fresh mixed vegetables. The beef has a good balance of fat and lean meat, tender and fresh.

Hot pot set with tender chicken pieces as the main ingredient. The chicken absorbs the essence of the broth, with fresh and tender meat.

Selected high-quality Spanish pork slices, rich in flavor and springy in texture. Paired with assorted vegetables for a balanced nutrition.

Flavorful coconut chicken hot pot, the chicken has a light coconut aroma, and the broth is sweet and nourishing.

Rich seafood combination, including fresh shrimp, fish slices, shellfish, etc. Full of freshness, a top choice for seafood lovers.

Tender tofu, cooked in hot pot, melts in your mouth.

Congealed duck blood, tender and jelly-like in texture. Usually eaten in spicy hot pot.

Sliced canned pork, a classic hot pot ingredient, becomes savory and soft when cooked.

Enoki mushrooms, crisp and delicious, very tasty after absorbing the soup.

Sausage with cheese filling, which flows out richly when bitten.

Crab stick made from fish meat, sweet and with distinct shredded texture.

Smooth rice noodles, suitable for adding to hot pot at the end to absorb the broth's essence.

White rice mixed with shredded seaweed, with a light nori aroma.

Assorted Vegetable Platter, usually includes lettuce, baby bok choy, and other seasonal vegetables.

Fresh sea bass slices, tender and boneless, suitable for hot pot.

A combination of three classic meatballs. Beef balls are springy, fish balls are chewy, and pork balls have a rich mushroom flavor.

Extra portion of Spanish pork slices to increase the meat quantity.

Extra portion of US fatty beef slices, rich in marbling.

Extra portion of small seafood platter.

Classic Coke.

Lemon Soda.

Vanilla Cream Soda.

Orange Soda.