Zhu Li Guan | Taipei Tea House

Enjoy three different flavors of steamed dumplings at once, with colorful presentation. The skin is chewy, and the fillings have distinct flavors. Suitable for diners who like to try a variety of flavors.

Steamed dumplings with preserved mustard greens (Xue Li Hong) as the main filling. It has a unique savory and crisp texture. The flavor is refreshing and appetizing.

Steamed dumplings combining the characteristics of oolong tea fragrance and green beans. The sweetness of the vegetables is accompanied by a light tea aroma. The taste is fresh and not greasy.

Filling made with porcini mushrooms, with a rich and unique aroma. The umami of the mushrooms spreads in your mouth. Suitable for those who love mushroom dishes.

Xiao Long Bao with thin skin and abundant juice, filled with sweet winter melon. The winter melon is tender, and the soup is fresh and refreshing. Be careful of the hot soup when eating.

Pan-fried dumplings with a crispy, ice-flower-like bottom. The filling is abundant, and the skin is both crispy and chewy. Paired with bok choy and cabbage filling, it has a rich texture.

Pan-fried dumplings with peeled chili, with a slightly spicy and sweet flavor. The crispy ice flower bottom adds texture. Suitable for those who like a little spice.

Pan-fried radish cake with a golden crispy surface. The texture is dense, and you can taste the natural sweetness of the radish. A classic Chinese dim sum.

Traditional steamed taro cake with a dense and smooth texture. Full of rich taro aroma. Drizzled with soy sauce for enhanced flavor.

Small and delicate shao mai, incorporating the crisp sweetness of green beans. The filling is dense, with rich layers of texture. Limited supply daily.

Thin pancake with a crispy exterior, filled with abundant vegetables. Crispy and fragrant, with fresh vegetables. Suitable as a snack or side dish.

Soup base stir-fried with black sesame oil and ginger, paired with monkey mushroom and handmade noodles. The monkey mushroom has a meat-like texture and absorbs the soup. Warm and nourishing, suitable for cold weather.

Steamed glutinous rice wrapped in lotus leaves, with a light lotus leaf fragrance. The glutinous rice is soft and glutinous, with a rich filling. Open the lotus leaves when eating for an overflowing aroma.

Vegetarian "Lion's Head" meatballs made with plant-based ingredients, braised to perfection. Served with cabbage and a tea-infused broth, it is refreshing and not greasy. The texture is tender and juicy.

Warm steamed vegetable salad that retains the original flavor and nutrients of the vegetables. Choose between a refreshing Japanese-style dressing or a rich sesame dressing. A healthy and light option.

Steamed rice served in a bamboo tube, drizzled with special vegetarian minced meat. The rice has a bamboo fragrance. The savory minced meat is appetizing and served with rice, making it a characteristic staple food.

Daily soup adjusted according to seasonal ingredients. Made with fresh vegetables, the broth is sweet. Warm and smooth.

Fluffy and soft steamed cake with a light brown sugar or caramel aroma. Served steaming hot, it melts in your mouth. A classic Hong Kong dessert.

Chewy and springy brown sugar cake. A rich brown sugar aroma spreads in your mouth. Moderately sweet and not sticky.

Crispy thin pancake filled with yuzu-flavored red bean paste. The yuzu fragrance is fresh, and the sweet and sour taste is refreshing. Best enjoyed hot.

A classic Chinese dessert with a crispy thin pancake filled with smooth red bean paste. Sprinkled with white sesame seeds on top for added aroma. Sweet and crispy.

Fried pancake filled with rich date paste. The date paste is moderately sweet and sour, with a unique aroma. The pancake is crispy, and the filling is smooth.

An exquisite dessert made by steaming glutinous rice dough stuffed into pitted red dates. The sweetness of the red dates and the chewy texture of the glutinous rice are perfectly combined. Drizzled with syrup for a rich taste.

Chilled and refreshing glutinous rice dessert with an elegant osmanthus fragrance. The filling is smooth mung bean paste. The texture is soft and not sticky, suitable for pairing with hot tea.

Traditional Beijing snack, glutinous rice rolls coated in soybean powder, resembling a donkey rolling and kicking up dust. The filling is sweet red bean paste. The texture is soft, chewy, and sweet.

Glutinous rice rolls coated with black and white sesame seeds, filled with lotus seed paste. Rich sesame aroma, and sweet lotus seed paste. An exquisite dim sum that requires advance reservation.

A layered pastry combining red bean and green bean custard. Coated with coconut powder on the outside. The texture is dense, with a milky and coconut aroma.

Chilled cake made with hawthorn, roselle, and smoked plum. Sweet and sour, appetizing, with a reddish hue. The texture is smooth and chewy like jelly.

The top layer is crystal clear osmanthus jelly, and the bottom layer is mung bean paste. The shape is exquisite like a gold brick. It melts in your mouth, with the fragrance of flowers and beans intertwined.

Extremely delicate and smooth mung bean cake that melts in your mouth. Filled with sweet and sour date paste. Cooling and soothing, not oily or greasy.

A court imperial delicacy, snow-white in color. Made with white kidney beans, it has a delicate and refreshing texture. Served with different fillings according to the season.

Traditional Beijing Halal snack, glutinous rice dough wrapped with red bean and walnut filling. White in color, soft and glutinous in texture. Walnuts add a crispy texture and aroma.

Cake made with healthy purple rice, paired with red bean filling. Unique aroma and chewy texture of purple rice. Rich in nutrients, slightly sweet and not greasy.

High mountain tea from Alishan, with the unique light milky and floral aroma of Jin Xuan cultivar. The tea soup is golden and translucent, with a sweet and smooth taste. Lightly fermented, with a fresh taste.

A specialty tea from Pinglin in northern Taiwan, with a strip-like appearance. It has an elegant orchid aroma. The tea soup is clear, stimulates saliva when drunk, and emphasizes the expression of aroma.

Oolong tea with medium to heavy roasting, the tea soup is amber in color. The aroma is deep and rich, with a weak fruity acidity. The taste is mellow and the aftertaste is long-lasting.

One of Taiwan's most famous oolong teas, produced in Dong Ding Mountain. Traditionally roasted over charcoal, it has a glutinous rice and osmanthus aroma. The tea soup is golden, and the aftertaste is mellow.

Tea from the high-altitude Zhangshuhu tea area, where tea leaves grow slowly and have a thick texture. The tea soup is clear and elegant, with a high mountain's cold essence. The taste is delicate and smooth.

Black tea made from fully fermented Alishan tea leaves. It has a unique cinnamon and fruity aroma. The tea soup is bright red, with a rich and mellow taste, and does not become astringent when steeped for a long time.

Taiwan's most famous oolong tea, grown on Dong Ding Mountain. Traditionally roasted over charcoal, it has a glutinous rice and osmanthus aroma. The tea soup is golden, and the aftertaste is mellow.

Aged Pu-erh ripe tea from Yunnan, transformed through long-term storage. The tea soup is deep red and translucent, with an aged woody aroma. The taste is smooth and mellow, and gentle on the stomach.