De Feng Dian Xin

Classic Cantonese dim sum, with a translucent wrapper filled with a whole fresh shrimp. The texture is springy, and the flavor is fresh and sweet.

Yellow dough wrapper filled with pork and shrimp, topped with roe. The meat is firm and juicy, with a rich flavor.

Steamed dumplings with shrimp and spinach filling. The freshness of spinach combined with the sweetness of shrimp, a refreshing taste.

Cantonese steamed beef balls, usually with water chestnuts for crunchiness. The meat is tender and juicy, with a hint of preserved orange peel.

Large soup dumplings with rich fillings, including fish maw and other seafood, served in a flavorful broth. Nourishing and warming.

A chewy traditional dessert with a rich, slightly spicy, and sweet ginger flavor. Suitable for after meals.

Fluffy steamed buns filled with seasoned fresh meat and vegetables. Moderately savory and rich in flavor.

Classic Cantonese dim sum, with a soft, open-faced bun filled with honey-glazed char siu. The flavor is a blend of sweet and savory, with a fragrant aroma.

Hot steamed buns that ooze a salted egg yolk custard filling when bitten into. The texture is delicate and smooth, with a rich sweet and salty flavor.

Golden steamed cake with a unique honeycomb structure. It has an excellent chewy texture and is full of rich coconut milk flavor.

Traditional Cantonese steamed cake, dark brown in color with a porous texture. It is soft, fluffy, and sweet, with a brown sugar aroma.

Thin and smooth Chencun rice noodles steamed with fresh shrimp. Absorbs the freshness of the shrimp and sauce, with a unique flavor.

Beancurd skin rolls filled with pork and vegetable filling, steamed with oyster sauce. The beancurd skin absorbs the savory sauce, resulting in a soft and smooth texture.

Ribs cut into small pieces, steamed with fermented black beans and minced garlic. The meat is tender, and the fermented black bean aroma is rich.

Deep-fried and then braised chicken feet, with a reddish hue. Tender and flavorful, the meat easily separates from the bone, with a slightly spicy and sweet sauce.

Large beef balls with beancurd sheets at the bottom, tender and juicy. Usually served with Worcestershire sauce. (Worcestershire sauce)

Tender chicken steamed with shiitake mushrooms and fish maw (cotton). The fish maw absorbs the chicken juices, resulting in a soft and delicious texture.

Beef tripe sliced and steamed with ginger and scallions. The texture is crisp, and the flavor is fresh and not gamey.

Translucent dumpling wrappers filled with peanuts, celery, minced meat, etc. The texture is layered, with a combination of crispness and softness.

Sticky glutinous rice mixed with chopped preserved sausage and cured meat. The oil seeps into the rice, making it savory and satisfying.

Beancurd skin rolls filled with chicken, fish maw, and shiitake mushrooms, steamed together. The flavors of various ingredients blend together for a rich taste.

Glutinous rice, chicken, and filling steamed in lotus leaves. The fragrance of the lotus leaves permeates the sticky rice, giving it a unique flavor.

Thin-skinned, large soup dumplings filled with rich broth and pork. Be careful of the hot filling when biting, it's delicious and juicy.

Simple plain rice rolls, smooth and delicate. Usually served with soy sauce, sesame paste, or sweet sauce to enjoy the original flavor of the rice batter.

Rice rolls filled with fresh fish fillets. The fish is tender and perfectly combined with the smooth rice rolls.

Soft and smooth rice rolls wrapped around crispy spring rolls or fried dough sticks, possibly with shrimp paste inside. Crispy outside, soft inside, a strong textural contrast.

Classic rice roll flavor, filled with chopped honey-glazed char siu. The sweet and savory char siu complements the light rice rolls.

Rice rolls filled with seasoned minced beef and coriander. The beef is tender, and the coriander adds a fresh aroma.

Popular rice roll choice, with fresh, crunchy shrimp inside each roll. Springy texture and full of fresh flavor.

Deep-fried beancurd skin rolls filled with fresh shrimp. The skin is golden and crispy, while the filling is fresh and juicy.

Long, deep-fried spring rolls filled with shrimp and garlic. The wrapper is extremely crispy, with a rich garlic aroma.

Pan-fried buns with a crispy bottom and a filling of meat and vegetables. Crispy bottom, fluffy dough, rich texture.

Deep-fried radish cake served with a sweet and sour Thousand Island dressing. A creative East-meets-West dish, appetizing and not greasy.

Fried glutinous rice dumplings shaped like footballs. Crispy and sweet on the outside, with a savory filling (usually pork, dried shrimp, preserved radish).

Green chili peppers stuffed with fish or meat paste and pan-fried. The chili peppers are slightly spicy, the fish is tender and springy, and the surface is pan-fried to a tiger skin pattern.

Fish balls made from pounded catfish paste and deep-fried. They are springy and have a unique flavor, usually served with clam sauce.

Chopped or sliced lotus root mixed with pork patty and pan-fried. The crispness of the lotus root contrasts with the tenderness of the pork patty, creating an excellent texture.

Deep-fried wonton wrappers, possibly filled with shrimp, served with salad dressing (mayonnaise). Crispy and sweet.

Fresh bok choy blanched in boiling water, usually served with oyster sauce or soy sauce. Light and healthy, suitable for cleansing the palate with dim sum.

Blanched lettuce, maintaining its crisp texture. Served with sauce, it is simple and refreshing.

Sichuan-style wontons tossed in a spicy chili oil sauce. Thin wrappers and tender filling, with a numbing, spicy, and fragrant taste.

Deep-fried lava buns with a crispy golden exterior. When bitten into, hot salted egg yolk custard flows out. Crispy outside, soft inside.

A must-have dim sum in Cantonese tea houses. Radish cake slices are pan-fried until golden brown on the outside and soft on the inside, with flavors of preserved meat and dried shrimp.

Classic steamed rice dish with flavorful phoenix claws (chicken feet) and pork ribs. The meat juices seep into the rice, creating a fragrant aroma.

Tender beef patty steamed on rice, served with a fried egg. Mix the egg yolk into the hot rice for a smooth and rich texture.

Steamed pork patty topped with salted fish chunks. The unique salty aroma of salted fish permeates the pork patty and rice, making it very appetizing.

Marinated ribs with rich garlic flavor, steamed with rice. The ribs are tender, and the rice absorbs the meat juices.

A combination of Cantonese preserved sausage and tender chicken. The oil from the preserved sausage blends with the fresh flavor of the chicken, a traditional delicious pairing.

Steamed in a bamboo pot, topped with fresh shrimp and plenty of minced garlic. A perfect combination of seafood and garlic flavor, rich and aromatic.

Fresh fish fillets steamed on top of rice. The fish is tender and delicious, retaining its original flavor, light and healthy.

Promotional set where you can choose any two dim sum items from a specific menu. Suitable for solo or duo dining, offering great value.

Common carbonated beverages such as Coke and Sprite. Refreshing and thirst-quenching, suitable for pairing with dim sum.

A dessert made from ginger juice and milk, set to a smooth, tofu-like consistency. It has a spicy ginger kick and a milky sweetness, warming and nourishing.

Traditional Cantonese slow-cooked soup. Watercress cools the body and benefits the lungs, while dried duck gizzards add a savory flavor. The soup is clear and sweet.

A stewed soup with diuretic properties. Kudzu root is sweet, red beans are soft, and pork ribs add flavor to the rich soup.