A Tong A Bao Si Shen Tang

A traditional rice dish steamed in bamboo leaves, filled with glutinous rice, pork, shiitake mushrooms, and chestnuts. The glutinous rice absorbs the essence of the braising liquid and fillings, resulting in a soft, sticky texture with a fragrant bamboo leaf aroma and savory taste. It is usually served with a special sweet and spicy sauce for added flavor.

Plump and white steamed buns with a soft exterior and a faint aroma of dough. The filling is a juicy, tender ball of minced meat, moderately savory. Best enjoyed hot, it's a convenient and delicious traditional snack.

A popular Taiwanese dim sum, with a thin wrapper encasing a firm filling of mixed pork and fish paste. Small in appearance, with a chewy and fresh taste. A serving usually contains multiple pieces, suitable for dipping in soy sauce paste or chili sauce.

The restaurant's signature soup, simmered for a long time with four traditional Chinese medicinal ingredients: Huai Shan (Chinese yam), Lian Zi (lotus seeds), Fu Ling (Poria cocos), and Qian Shi (Euryale ferox), along with pork intestines. The broth is warm and smooth, with a faint aroma of medicinal wine, not bitter. The pork intestines are cleaned and tender, offering both deliciousness and nourishing benefits.

A clear soup made with fresh lean pork slices. The meat is tender and elastic, not dry. The broth is clear and sweet, usually with ginger slices to enhance flavor and remove gaminess. It's a refreshing and non-greasy soup, suitable to pair with richer rice dishes.

A specialty soup from Fuzhou, made with large, chewy fish balls filled with savory minced pork. The meat juices overflow when bitten, creating a rich and layered texture. The broth is light, often sprinkled with celery seeds and white pepper for added flavor.