Hang Zhou Xiao Long Tang Bao

Fresh greens stir-fried with garlic and light seasoning. Crisp and tender texture. A healthy side dish to balance rich flavors.

A traditional Taiwanese dish featuring dried squid, pork belly, and celery stir-fried with soy sauce. Savory, salty, and aromatic with a chewy texture. Best eaten with rice.

Tender pork intestines steamed to remove excess fat and enhance texture. Soft and chewy with a rich, savory flavor. served with a dipping sauce.

A rich pot stew featuring seafood and creamy crab roe. The broth is thick, savory, and full of umami. served bubbling hot.

A spicy hot pot dish with pork intestines and duck blood jelly. The sauce is savory, spicy, and slightly sour. A hearty dish often eaten with rice.

Deep-fried tofu cubes tossed in salt, pepper, and aromatics like green onions. Crispy on the outside and soft inside. A savory appetizer or side dish.

Beef tendon slow-cooked with tomatoes until gelatinous and tender. The sauce is tangy and rich. A comforting dish with soft textures.

Battered and fried shrimp tossed with sweet mayonnaise and pineapple chunks. Crispy, sweet, and creamy. A popular favorite in Taiwanese cuisine.

Slices of tender beef stir-fried with fluffy scrambled eggs. Savory and soft. A simple but satisfying comfort food.

Fresh loofah (sponge gourd) cooked with savory crab roe. The loofah becomes soft and sweet, complementing the rich seafood flavor. Served as a soupy stew.

Pork ribs steamed, often with fermented black beans or rice powder. The meat is tender and juicy. Savory with a hint of garlic or spice.

Sliced beef stir-fried in a rich, savory oyster sauce. The sauce coats the tender meat. Typically served with onions or scallions.

Steamed dumplings (xiaolongbao) filled with juicy loofah squash and shrimp. Light, refreshing, and savory. Be careful of the hot liquid inside.

Traditional pork soup dumplings with thin skins. Filled with minced pork and hot savory broth. Place on a spoon, poke a hole to release heat, and enjoy with ginger and vinegar.

Soup dumplings enriched with golden crab roe. The filling is rich, savory, and has a distinct seafood sweetness. A luxurious variation of the classic dumpling.

Steamed dumplings filled with a mix of chopped mushrooms and vegetables. Earthy and savory flavor wrapped in soft dough. A vegetarian-friendly option.

Dumplings filled with seasoned minced beef. Juicier and richer than standard pork dumplings. Served steamed.

Dumplings with a balanced filling of minced pork and chopped green vegetables. Fresh tasting with a lighter profile than pure meat dumplings.

Open-top steamed dumplings shaped like a flower, filled with pork and topped with a whole shrimp. Dense, savory filling with a bouncy texture.

Translucent dumplings filled with fresh scallop meat. The wrapper is slightly chewy (crystal skin). The filling is sweet and delicate.

Crispy scallion pancake wrapped around sliced braised beef, sweet bean sauce, and cucumber/scallion. Savory, crispy, and fresh. Eaten by hand like a wrap.

Pan-fried dumplings with a crispy golden bottom and soft top. Filled with pork and seafood ('Three Fresh'). Juicy and savory.

Pan-seared meat pie filled with juicy minced beef and scallions. The crust is golden and slightly crispy. Be careful of hot juice when biting.

A flaky pastry named for its golden color resembling a crab shell. Crumbly, layered crust topped with sesame seeds. Can be savory or sweet.

A pastry filled with seasoned shredded daikon radish. The crust is flaky, and the filling is savory and moist. A classic dim sum snack.

Pan-fried flatbread layered with chopped green onions and oil. Crispy, flaky, and chewy. Savory and aromatic.

Traditional Chinese flatbread or pancake. Likely a thicker, chewy version (Cong You Bing style) served plain or with sauce.

A thin pancake filled with sweet red bean paste. Pan-fried until crispy. A popular warm dessert.

A pan-fried pie filled with vegetables and vermicelli. The crust is golden, and the filling is savory and aromatic.

Savory pancakes seasoned with aromatic cumin. Fragrant and slightly spicy.

Small pancakes or pies filled with fragrant celery and possibly minced meat. Crisp exterior with a fresh, herbal filling.

Boiled wontons served in a spicy, savory sauce made with chili oil, vinegar, and soy sauce. Smooth texture with a kick of heat.

Roast chicken served cold with a garlicky, vinegary sauce and cucumbers. The skin is crispy, and the meat is tender. A tangy and refreshing appetizer.

Poached chicken marinated in scallion oil. Served cold or room temperature. The meat is smooth and succulent with a savory onion aroma.

Cold chicken thigh marinated in Shaoxing rice wine. The meat is firm and gelatinous, with a distinct floral aroma from the wine.

Fermented tofu and duck blood jelly stewed in a spicy broth. Strongly aromatic with a deep, savory umami flavor. A famous Taiwanese street food dish.

Shrimp steamed with goji berries (wolfberry) on a lotus leaf. The dish has a delicate herbal scent and natural sweetness from the shrimp.

Cauliflower steamed until tender-crisp. Lightly seasoned to preserve the natural vegetable flavor. A healthy, mild side dish.

Fresh cabbage steamed to retain its sweetness and crunch. Simple and refreshing.

Fresh clams steamed with loofah squash and ginger strips. The clam juice flavors the loofah, creating a sweet and savory natural broth.

Rice noodles tossed with shredded chicken and vegetables. Light and savory. Can be served as a cold salad or warm dish.

Cold cabbage salad, often dressed with a vinegar-based dressing. Crisp and palate-cleansing.

Whole crucian carp braised or grilled with plenty of scallions until the bones are soft enough to eat. Sweet and savory soy-based sauce.

Deep-fried fish steaks soaked in a sweet soy glaze. Not actually smoked, but has a dark color and rich flavor. Served cold as an appetizer.

Chicken wings steamed or stewed until very tender. Flavorful and easy to eat.

A nourishing herbal soup featuring chicken, ginseng, and snow fungus. Mild, earthy, and restorative. The broth is clear and aromatic.

A sweet cake made from mashed taro root. Smooth, earthy, and mildly sweet. Often served warm.

Sticky rice pudding with eight kinds of dried fruits, nuts, and bean paste (Eight Treasures). Sweet and chewy.

A chilled dessert similar to panna cotta or pudding, flavored with mango. Creamy, fruity, and refreshing.

Steamed sponge cake sweetened with red dates (jujubes). Fluffy texture with a subtle caramel-like sweetness.

A smooth, thick soup made from ground black sesame seeds. Rich, nutty, and sweet. Served chilled.

Sweet creamy taro paste mixed with chewy sago pearls. Served cold as a refreshing dessert soup.

A sweet soup made with white wood ear fungus and dried longan fruit. The fungus has a gelatinous, crunchy texture. Refreshing and cooling.

Glass noodle soup with savory pickled mustard greens and crisp bamboo shoots. Tangy and appetizing broth.

Glass noodle soup featuring soft duck blood cubes in a spicy broth. Savory with a distinct Sichuan peppercorn kick.

A dish involving fried tofu and glass noodles (vermicelli), often served as a soup with stuffed fried tofu pockets ('age'). Savory and soaking up the broth.

A clear soup containing fried tofu puffs and glass noodles. Simple, light, and savory.

Classic Chinese soup made with tofu, wood ear fungus, bamboo shoots, and egg drops. Flavored with vinegar and white pepper for a tangy, spicy kick.

A warm porridge made from yellow millet grain. Mild, slightly nutty flavor and creamy texture. Easy on the stomach.

A traditional herbal drink made from roselle flowers and smoked plums. Deep red color, sweet and tart taste. Very refreshing and aids digestion.

Small plates of cold appetizers such as seaweed, tofu skin, or pickled cucumbers. Selected from the counter.

Non-alcoholic beverages such as soda or tea.

Bottled beer. Crisp and refreshing lager, typically Taiwan Beer or similar local brands.