高記新生店

A luxurious casserole dish combining various seafood, meats, and vegetables. Rich and delicious broth, abundant and diverse ingredients, a warm dish suitable for sharing among many.

Classic hot and sour soup, with well-balanced acidity and spiciness. Contains rich ingredients like tofu, wood ear mushrooms, and shredded bamboo shoots. Thick and smooth texture, appetizing and refreshing.

A soup made from sweet corn kernels and rich crab roe. The golden broth is fragrant, with a smooth and sweet taste, loved by adults and children.

Emerald spinach puree with tender tofu and fresh seafood. Clear and fresh soup, visually appealing with its colors, a refreshing and healthy soup.

Traditional Hakka style soup, made with savory preserved vegetables and tender meat slices. The broth is mellow with a slight sourness, refreshing and uniquely flavored.

A refreshing soup based on various vegetables. The texture is delicate like a soufflé, light yet flavorful, suitable for those who prefer vegetable dishes.

Famous Jiangsu dish, slow-cooked with Jinhua ham, pork belly, and pressed tofu knots. The broth is milky white and rich, with a blend of savory and fresh flavors, extremely mellow.

Pan-fried cake with a golden crispy bottom, filled with dense chestnut paste. Sweet and not greasy, suitable for egg vegetarians, an authentic Chinese dessert.

Traditional pan-fried cake filled with fine red bean paste. Crispy outside, sweet and soft inside, with rich layers of texture, suitable for after the meal.

Warm sweet soup with whole apple stewed with snow lotus seeds. Rich fruit aroma, soft texture, moisturizing and beautifying.

Based on Shanghai Songgao, with plump red bean grains added. The texture is soft and dense, with a faint aroma of rice and sweetness of red beans. It is a classic Jiangnan dessert.

Traditional Eight Treasure Rice, with soft glutinous rice, mixed with various dried fruits and red bean paste. Can choose white or purple glutinous rice, sweet and delicious, symbolizing completeness and sweetness.

A delicate pastry made from rich taro paste. The texture is dense and delicate, with a full taro aroma. A must-order dessert for taro lovers.

A hearty set menu for six people. Includes cold appetizers, signature Dongpo pork, large shrimp, fish dishes, and classic dim sum. A diverse and balanced selection of dishes.

Luxurious banquet menu, featuring a collection of delicacies from mountains and seas. Includes premium ingredients such as abalone, sea cucumber, and chicken soup, as well as signature dim sum. Suitable for gatherings and entertaining guests.

Premium ten-person banquet menu. Uses top-quality ingredients such as Tiger Grouper, fish maw, scallops, and beef fillet. A rich and luxurious spread, offering an ultimate culinary experience.

Traditional Shanghai style, pan-fried in an iron pot until the bottom is golden and crispy. Soft pastry, filled with fresh pork, juicy when bitten, rich in texture.

Xiao Long Bao with thin skin and abundant filling, hand-pleated. The filling is tender and juicy, better flavored with ginger shreds and vinegar.

Vegetarian steamed dumplings shaped like crescent moons. Filled with various vegetables, refreshing and not greasy, a delicious choice for vegetarians.

Fresh shrimp and flower mushrooms added to traditional Xiao Long Bao. The sweetness of seafood and the aroma of flower mushrooms combine for a more flavorful and rich broth.

Savory snack with a crispy, layered crust like a 'crab shell yellow'. Savory filling with a rich sesame aroma. Crumbs fall with every bite, excellent texture.

Flaky mille-feuille pastry, filled with sweet and juicy shredded radish. The freshness of the radish and the richness of the pastry are perfectly balanced.

Siu mai topped with a whole shrimp. The filling is firm and springy, the shrimp is fresh and crisp, small and cute in shape, full of umami.

A bun that oozes golden lava-like filling when opened. Rich aroma of salted egg yolk and butter, sweet and savory, with a smooth texture.

Classic Hong Kong dim sum, with soft and dense open-faced pastry. Filled with honey-glazed char siu meat, savory and sweet.

Radish cake with preserved sausage and dried shrimp, pan-fried until the surface is browned. Soft texture, with the aroma of shredded radish and preserved sausage in every bite.

Golden crispy mille-feuille pastry, wrapped in honey-glazed char siu filling. Crispy outside, soft inside, a blend of savory and sweet, with captivating aroma.

Creative dim sum, with a crispy pastry filled with cinnamon-sugar cooked apple filling. A combination of fruit acidity and cinnamon aroma, unique flavor.

Chicken feet fried then steamed, soaked in special sauce. Tender and flavorful, meat falls off the bone, rich in collagen.

Steamed pork ribs seasoned with Shuzi (Pobuzi). Ribs are tender and smooth, with the sweet and savory flavor of Shuzi, refreshing and flavorful.

Traditional Hong Kong style siu mai, garnished with crab roe. The filling is plump and juicy, with a springy texture and full of umami.

Hong Kong street food style, fish balls and beef offal stewed in a rich curry sauce. Slightly spicy and aromatic, very flavorful.

Boneless chicken thigh meat soaked in Shaoxing wine for flavor. Crispy skin, tender meat, rich wine aroma, a classic cold appetizer.

Crisp yam strips with sweet and sour plum sauce. Crisp and appetizing texture, the sweet and sour taste makes your mouth water.

Fried until the skin is wrinkled and absorbs sauce, while the inside remains tender egg tofu. Absorbs the savory sauce, with distinct layers of texture.

Thick-cut jellyfish head, with a crisp and chewy texture. Served with a sour and fragrant dressing, refreshing and appetite-whetting, an excellent appetizer.

A uniquely shaped fried dish, resembling a sky lantern. Crispy crust, rich filling, a specialty dish that appeals to both sight and taste.

Tender fillet steak cooked with plenty of garlic slices. Tender and juicy steak, rich garlic aroma, strong flavor.

Beef brisket and radish stewed for a long time. Tender and flavorful beef brisket, radish absorbs the essence of the meat juice, sweet and delicious.

Classic Hunan dish, chicken balls are crispy outside and tender inside, coated in a sweet, sour, and slightly spicy sauce. Red and glossy in color, with a captivating aroma, very good with rice.

Chicken balls fried until crispy, tossed with Sichuan peppercorns and chili peppers. Spicy and crispy texture, with peanuts for added crunch, suitable for those who like strong flavors.

Stir-fried fresh cabbage over high heat. Retains the sweetness and crispness of the vegetables, light and refreshing.

A unique aquatic vegetable from Taiwan, with a long and crisp texture. Lightly stir-fried, it has a faint lotus fragrance and a unique taste.

Stir-fried fresh Gai Lan (Chinese broccoli), retaining its vibrant green color and slightly bitter, sweet aftertaste. Crisp texture, rich in fiber.

Famous Jiangsu dish, stewed slowly with preserved vegetables, bamboo shoots, and pressed tofu knots. The broth is fresh and delicious, with pressed tofu absorbing the freshness of preserved vegetables and bamboo shoots.

Tender baby cabbage cooked with rich soy milk or tofu skin. Tender and sweet texture, full of soy flavor.

Tender tofu simmered with crab roe sauce. Golden in color, smooth tofu, every bite is full of rich crab flavor, excellent with rice.

Yam stir-fried with various colorful vegetables. Colorful, rich in texture, a healthy and nourishing vegetarian dish.

Signature famous dish, made with premium pork belly, braised slowly in soy sauce and Shaoxing wine. Red and glossy in color, rich but not greasy, melts in your mouth. Excellent flavor when eaten with lotus leaf buns.

Famous Jiangsu dish, pork ribs braised until tender and falling off the bone. Rich sauce, balanced sweet and savory, tender meat.

Dried tofu skin stir-fried with shredded pork over high heat. Tender dried tofu absorbs meat juices, savory and good with rice. Can choose pork or beef according to preference.

Sour and crisp pickled cabbage stir-fried with shredded meat. Sour and appetizing, tender meat, very suitable to accompany white rice.

Thinly sliced pork belly with special Sichuan peppercorn sauce. Tender and springy meat slices, with a hint of numbing and fragrant Sichuan peppercorn, unique flavor.

Braised pork knuckle served with handmade noodles. Chewy and tender pork knuckle skin, rich in collagen, a traditional dish symbolizing longevity and good fortune.

Minced shrimp stir-fried with water chestnuts and fried dough sticks. Served with crisp lettuce wraps, crisp and sweet texture, refreshing and not greasy.

Large shrimp balls coated and fried until golden, served with fruit pieces and mayonnaise. Crispy outside, tender inside, sweet and sour, very popular.

Shrimp balls cooked in Kung Pao style, with dried chilies and peanuts. Spicy and flavorful, with springy shrimp meat, a great dish to accompany rice.

Fresh shrimp simply stir-fried. Without excessive seasoning, showcasing the original sweetness and crisp tenderness of the shrimp.

Hong Kong Typhoon Shelter style, large shrimp fried and then stir-fried with plenty of garlic crumbs and chili peppers. Rich garlic aroma, crispy outside, tender inside, full of flavor.

Famous Ningbo dish, deboned eel stir-fried with leeks. Hot oil is poured over when served, sizzling and fragrant, with a tender texture.

Fresh eel stir-fried with leeks. Preserves the freshness and tenderness of the eel, with a refreshing flavor.

Chewy tendons braised with rich crab roe sauce. Rich in collagen, strong umami, smooth texture.

Delicate and tender bigeye fish. Can be steamed to preserve the original flavor, or served with crispy bean crumbs for added flavor. Melts in your mouth.

Perch slices coated and fried until golden, drizzled with sweet and sour sauce. Crispy outside, tender inside, appetizingly sweet and sour, boneless and easy to eat.

Fresh Imperial Concubine fish steamed, with tender and delicious meat, rich in collagen. Simple seasoning brings out the natural sweetness of the fish.

Premium fish dish requiring reservation. Tiger grouper meat is firm and springy, with thick and chewy skin. Steaming best showcases its premium texture.

Classic Shanghai staple dish, rice cooked with chopped Qingjiang vegetables. With a faint vegetable aroma and saltiness, moist and soft texture. Can be made vegetarian.

Fried rice with distinct grains, mixed with fresh shrimp. Full of wok hei, fragrant, simple yet delicious.

Fried rice with crispy sakura shrimp. Every bite is full of the rich seafood flavor and aroma of sakura shrimp, with a rich texture.

Beef shreds stir-fried with eggs and rice over high heat. Tender beef, chewy rice, classic shredded beef fried rice.

Ningbo rice cakes sliced and stir-fried with preserved vegetables and shredded pork. Chewy rice cakes, absorbing the savory flavor of preserved vegetables.

Traditional Shanghai noodle dish, with scallions fried until browned and then simmered with broth to cook the noodles. Rich scallion aroma, delicious broth, soft and flavorful noodles.

Spicy Sichuan style braised broth with large chunks of beef and noodles. Rich broth, fragrant meat, with Sichuan peppercorn aroma, mellow flavor.

Simple dry-tossed noodles, drizzled with special scallion oil sauce. Chewy noodles, captivating scallion oil aroma, simple yet delicious.

Sichuan style dry noodles, drizzled with sesame paste, chili oil, and peanut powder. Spicy and rich, with complex layers of flavor.

Light broth with fried tofu and stuffed tofu skin, served with thin glass noodles that absorb the broth. Refreshing and not greasy, a classic snack.

Light noodle soup with stir-fried preserved vegetables and shredded pork. The broth is sweet and fresh with the unique aroma of preserved vegetables.

Wontons with thin skin and large filling, drizzled with red oil sauce and peanut powder. Sour, spicy, appetizing, fresh, fragrant, and smooth.

Single-serving slow-cooked chicken soup, steamed in its original pot to lock in the chicken's freshness. Clear and mellow broth, tender chicken, nourishing and healthy.

Original pot chicken soup with noodles or thin noodles. Allows the staple food to absorb the essence of the chicken soup, filling and delicious.

Shanghai large wontons, filled with Qingjiang vegetables and pork. Large in size, smooth skin, fragrant filling, light broth.

Vegetable and meat wontons with noodles or thin noodles. Very filling, a great choice for noodle lovers.

Wonton soup with whole shrimp. Delicious broth, smooth wontons, full of umami.

Shrimp wontons with noodles or thin noodles. Enjoy the deliciousness of shrimp and the fullness of noodles in one bowl.