盛園絲瓜小籠湯包

Fresh seasonal vegetables are stir-fried over high heat, preserving their crisp texture and natural sweetness. Lightly and moderately seasoned, this is a healthy and refreshing delicacy.

A rich crab roe broth stewed with various seafood ingredients such as shrimp, clams, and tofu. The broth is savory and thick, full of the sweetness of seafood and the aroma of crab roe, perfect for pairing with rice.

Tender beef tendon stewed with fresh tomatoes. The broth is appetizingly sweet and sour, and the beef tendon is melt-in-your-mouth, rich in collagen. The flavor is rich and the texture is varied.

Tender loofah is braised in a savory crab roe sauce. The loofah absorbs the essence of the sauce, becoming tender and juicy. The savory crab roe and the sweet loofah are perfectly blended.

Classic Hakka cuisine from Taiwan, featuring pork belly, squid, dried tofu, and celery, stir-fried over high heat. It's savory and flavorful, with rich textures, chewy squid, and is very appetizing with rice.

A spicy Taiwanese Sichuan dish, primarily featuring duck blood and pork intestine, stewed with pickled vegetables and chili peppers. The duck blood is tender, the intestine is chewy, and the soup is appetizingly sour and spicy, suitable for those who enjoy bold flavors.

Crispy fried shrimp balls mixed with mayonnaise and paired with sweet and sour pineapple slices. The texture is crispy outside and tender inside, with a balanced sweet and sour taste. It's a popular dish for all ages.

Marinated pork ribs are coated with steamed rice flour and steamed. The meat is tender and flavorful, with a rice flour aroma. Sweet potatoes or taro are usually placed at the bottom to absorb the meat juices.

Tender pork intestine is cleaned, coated, and steamed. It has a soft, chewy texture with a rich but not greasy fatty aroma. It has a slightly spicy or doubanjiang flavor.

Deep-fried tofu cubes, golden and crispy, tender inside and out, seasoned with salt and pepper, and stir-fried with chopped scallions, minced garlic, and chili peppers. Savory, crispy, and an excellent appetizer.

Tender scrambled eggs paired with tender beef slices. The eggs are rich in flavor, and the beef is tender and juicy. The texture is moist and smooth, with light seasoning, perfect for pairing with white rice.

Beef slices are stir-fried with oyster sauce over high heat. The beef is tender, and the sauce is rich and savory. The sweet and savory oyster sauce coats the beef, making it a classic Cantonese home-style dish.

Thin-skinned, juicy soup dumplings filled with sweet loofah and pork. The filling is bursting with soup when bitten into. The freshness of the loofah balances the richness of the pork, offering a refreshing taste.

Classic Shanghai soup dumplings. The skin is thin, and the filling is made of savory pork and rich broth jelly. It's full of soup when steamed; be careful of the heat. It's recommended to eat with ginger shreds and vinegar.

Rich crab roe is added to the fresh meat filling and steamed. The golden broth is full of umami. Each bite offers the unique savory aroma of crab roe.

Steamed dumplings with a filling of fragrant shiitake mushrooms and various vegetables, with chewy wrappers. This is a vegetarian dim sum, with a refreshing taste and rich mushroom aroma.

Steamed dumplings with a generous beef filling, tender and juicy, with hints of scallion and ginger. Steaming preserves the original flavor of the beef, and the dumpling wrappers are chewy.

Steamed dumplings with finely chopped vegetables and minced meat, emphasizing nutritional balance. The sweetness of the vegetables complements the freshness of the meat filling, with a light and non-greasy flavor.

Shao mai topped with whole shrimp. The filling is firm and springy, usually a mix of pork and mushrooms. The sweetness of the shrimp and the aroma of the filling blend in the mouth.

Crystal dumplings with a translucent skin, filled with sweet scallops. They have a chewy and smooth texture, with a delicate and delicious filling. Both appearance and taste are enticing.

A crispy northern-style pancake rolled with slices of braised beef shank, scallion segments, and sweet bean paste. The pancake is chewy, the beef aroma is rich, and the texture is layered.

Potstickers pan-fried until golden and crispy at the bottom. The filling typically contains pork, shrimp, and yellow chives. A bite releases a burst of soup, with a crispy exterior and tender interior.

Golden crispy round pancake filled with beef and scallion soup. Be careful of the hot filling when biting into it. The beef aroma is rich, and the pancake is crispy.

A traditional Shanghai pastry, named for its round shape and golden crispy exterior resembling a crab shell. Layers of flaky pastry wrap a savory scallion filling, offering a crisp and fluffy texture.

A crispy pastry filled with sweet shredded radish. The radish filling is seasoned, savory, and moist, with the natural sweetness of white radish.

A classic Chinese pastry, made with dough kneaded with abundant green onions and pan-fried until golden. Crispy on the outside, chewy on the inside, each bite is full of scallion and flour aroma.

Pan-fried hand-grabbed pancake with distinct layers, fluffy and crispy. It's typically fluffed up when eaten, making it softer and less oily than regular scallion pancakes.

A thin, crispy pastry filled with smooth red bean paste, sprinkled with sesame seeds and pan-fried. The crust is crispy, and the filling is sweet but not greasy. It's a popular Chinese dessert.

A pancake with a vegetable filling, pan-fried until crispy. The filling is fresh and crisp. Suitable for vegetarians, with a fresh flavor.

A pancake flavored with fennel, possessing a unique spice aroma. The crust is crispy, and the filling is rich in flavor, offering a distinctive taste.

A pancake with celery as the main flavor, full of celery's unique fragrance. It has a crispy texture, refreshing and not greasy.

Thin-skinned, tender wontons (chaoshou) drizzled with a special red oil sauce. The sauce is spicy and savory, with the aroma of Sichuan peppercorns and a slight sourness from vinegar, very appetizing.

A Shandong-style cold chicken dish. The chicken is steamed and fried, then shredded and dressed with a sauce made of minced garlic, vinegar, and soy sauce. The chicken is tender, with a refreshing, garlicky flavor.

Boneless chicken thigh meat, smooth skin and tender meat, with a scallion oil aroma. It is cool and refreshing, with fine texture, and easy to eat.

Chilled chicken soaked in Shaoxing wine sauce. The chicken skin is crisp and elastic, the meat is tender, and it's full of rich wine aroma. It's a classic cold dish from Jiangsu cuisine.

Stinky tofu and duck blood (or vegetarian alternative) soaked in spicy broth. The unique aroma of stinky tofu perfectly combines with the spicy broth. It is tender, juicy, and satisfyingly spicy.

Shrimp steamed with goji berries and Chinese medicinal herbs, wrapped in lotus leaves. The shrimp absorbs the fragrance of the lotus leaf and the sweetness of the medicinal herbs, offering a refreshing and nourishing flavor.

Steamed broccoli, preserving its original flavor and nutrients. It has a crisp texture and is usually served with light seasoning, refreshing and palate-cleansing.

Fresh, sweet cabbage is steamed to lock in its natural sweetness. It has a tender and sweet texture.

Loofah steamed with clams. The clam juice drips into the loofah. The loofah is tender and infused with the umami of the seafood. The broth is light and savory.

Chewy cold noodle sheets (lapi) served with shredded chicken and cucumber, drizzled with sesame paste and mustard sauce. It has a smooth and refreshing texture, with a rich and slightly pungent flavor.

Crisp cabbage is prepared cold, offering a crunchy and appetizing texture. The seasoning is usually moderately sweet and sour, with garlic or chili flavor.

A famous Jiangsu dish. Crucian carp is fried and then braised with abundant scallions until the bones are soft and the meat is tender. The fish absorbs the sauce and scallion flavor, resulting in a rich, sweet, and savory taste where even the fish bones are edible.

Traditional Shanghai cold dish. Fish pieces are fried and then soaked in a special five-spice sauce. The exterior is crispy, the fish is firm, and the flavor is a blend of sweet and savory with a unique smoky taste.

Chicken soup stewed individually in a small pot, with added shark fin (or imitation fin). The broth is golden and clear, with a savory and mellow taste, rich in collagen.

Chicken soup stewed with Chinese medicinal herbs such as Adenophora root, Solomon's seal, and snow fungus (white fungus). It has nourishing and moisturizing effects, with a clear, sweet, and mellow broth, and tender chicken.

A creamy taro dessert with a rich taro aroma. It has a dense, soft texture and moderate sweetness.

Eight-treasure rice made with purple rice (black glutinous rice) as the base, usually accompanied by ingredients like lotus seeds, red dates, and red bean paste. It has a soft, chewy, and sweet texture, a traditional Chinese dessert.

Silky smooth panna cotta drizzled with sweet mango sauce. Rich in milk flavor, complemented by the sweet and sour mango flavor, it has a refreshing and smooth texture.

A fluffy Chinese steamed cake with red dates added for aroma and sweetness. It has a fluffy, slightly chewy texture and is best enjoyed warm.

A thick, sweet soup made from finely ground black sesame seeds, served cold. Rich in sesame aroma, smooth in texture, and nutritious.

A rich taro paste soup base paired with chewy sago, served cold to beat the heat. Each spoonful offers the creaminess of taro and the aroma of coconut milk.

A sweet soup made by stewing white fungus (snow fungus) with longan. It is rich in collagen, smooth, and lightly sweet, with a unique longan aroma, known for its nourishing and beautifying effects.

Light noodle soup with pickled mustard greens and bamboo shoots. The broth is refreshing with the unique aroma of pickled mustard greens and the crispness of bamboo shoots, offering a light texture.

Smooth vermicelli noodles soaked in spicy broth, served with tender duck blood. The flavor is spicy and savory, the vermicelli is slippery and flavorful, suitable for those who enjoy spicy food.

A traditional Shanghai snack, featuring pork bone broth with fried tofu puffs, stuffed tofu skin, and vermicelli. The broth is savory, the tofu puffs are soaked in flavor, simple yet delicious.

A simple and refreshing soup with tender fried tofu puffs in a savory broth. The tofu puffs are tender and juicy, and the broth is clear and flavorful.

A classic Chinese thick soup, generously filled with ingredients like tofu, wood ear mushrooms, bamboo shoots, and egg drops. The flavor is moderately sour and spicy, with a thick consistency, warming and appetizing.

A thick, golden millet porridge, smooth and comforting with a subtle grain aroma. Usually served with sugar or pickled vegetables, it is nutritious and healthy.

A traditional drink made by stewing roselle and smoked plum. It has a vibrant red color, a sweet and sour taste that quenches thirst, and is very refreshing and palate-cleansing when served cold.

The restaurant offers a variety of cold appetizers, such as braised dried tofu, shredded kelp, and marinated cucumber. They are refreshing and appetizing, perfect to enjoy before the main courses arrive.

A variety of bottled or canned soft drinks offered in the restaurant, such as sodas and teas, perfect for pairing with meals.

A refreshing beer with fine bubbles. Its chilled taste is perfect for pairing with stir-fries or fried dishes, adding to the dining pleasure. (Contains alcohol)