Dian Shui Lou (Fuxing Store)

These are colorful Xiao Long Bao, with the skin colored using natural vegetable and fruit juices. The filling is juicy and delicious, with a total of seven different flavor combinations. It offers not only a visual treat but also a rich and varied taste experience. Suitable for diners who enjoy trying multiple flavors.

Classic Shanghai-style Xiao Long Bao, with thin, translucent, and elastic skin encasing delicious pork filling and rich broth. One bite releases a burst of hot broth and savory meat aroma. It is recommended to enjoy with shredded ginger and vinegar for enhanced flavor.

Xiao Long Bao infused with Taiwanese basil. The green skin is made from spinach juice, and the filling is full of the unique aroma of basil and delicious meat juices. The flavor is uniquely rich and is an excellent choice for lovers of herbal flavors.

Spicy Xiao Long Bao with red and white marbled skin. The filling is infused with mala seasoning, offering a stimulating and appetizing taste with a spicy broth. It's a challenge for those who love spicy food.

Xiao Long Bao with loofah (angled gourd) and fresh shrimp as filling, with a green and white exterior. The taste is refreshing and sweet, with the tenderness of the loofah perfectly combined with the elasticity of the shrimp. The flavor is light and elegant, with a clear and sweet broth.

Xiao Long Bao infused with rich XO sauce, with a carrot-colored skin. The filling is full of the savory and fragrant aroma of dried seafood, with a hint of spice. The texture is rich and layered, a top choice for lovers of strong flavors.

Luxurious truffle-flavored Xiao Long Bao, with a black and white marbled skin colored with squid ink. The filling combines truffle paste and black garlic, with a rich and unique aroma and a deep mushroom flavor. Every bite is the ultimate taste experience.

Xiao Long Bao made with fresh crab roe and crab meat, with a golden exterior. The filling is full of the freshness of crab roe and a rich oily aroma, with a golden and sweet broth. It's a convenient choice to savor the essence of crab.

A creative chicken dish combining Taiwanese Golden Diamond pineapple and plums. The chicken is fried crispy and coated in a sweet and sour pineapple-plum sauce, making it refreshing and not greasy. Rich in fruit aroma, it's very appetizing.

A classic 'kung fu' dish where smooth taro paste is wrapped around duck meat and deep-fried. The exterior is crispy, the taro paste is sweet and soft, and the duck meat is tender and juicy. The texture is rich and layered, with a blend of sweet and savory flavors that is unforgettable.

A Sichuan-style cold appetizer dish of chicken. The chicken is tender and drizzled with red oil, Sichuan peppercorns, and rich seasonings, combining numbing, spicy, fresh, and fragrant flavors. The texture is smooth and tender, with a rich taste, making it an excellent appetizer.

Beef tongue braised in a special sauce, tender and flavorful. Seasoned with chopped scallions and salt to highlight the natural flavor of the beef tongue. The meat is delicate and the flavor is rich.

Traditional Shanghai Benbang cuisine, duck meat is braised with rich oil and soy sauce, giving it a bright red color. The texture is crispy skin and tender meat, with a rich soy sauce flavor and a hint of rock sugar sweetness. It can be eaten hot or cold and is a great dish to pair with wine.

Large prawns are used and cooked in the dry-braised style. The shrimp meat is firm and springy, coated in a sweet, savory, and slightly spicy sauce. The umami is concentrated in the sauce, and every bite is full of oceanic freshness.

River prawns are deep-fried at high temperature until the shells are crispy, while the prawn meat inside remains tender. Usually seasoned with aromatics like scallions and ginger, it's savory and delicious. Eating it with the shell makes it more fragrant as you chew.

A refreshing stir-fried dish using large prawn balls, asparagus, lily bulbs, and ginkgo nuts (hundred fruits). The prawn balls are springy, the vegetables are crisp, and the dish is colorful and nutritionally balanced. The flavor is light and elegant.

Tender egg white (fuyong) combined with fresh prawn balls, topped with Japanese Hokkaido salmon roe. The texture is as delicate as clouds, with the sweetness of seafood perfectly blended with the aroma of eggs. A double enjoyment for sight and taste.

This dish is named 'Do Re Mi' and is a unique creative dish, primarily featuring freshly shelled shrimp and crab roe. It may offer a tiered taste experience based on proportion or texture, full of umami, with a smooth and rich texture.

Made with famous Dongshi fresh oysters from Taiwan and eggs. The oysters are plump and juicy, with a rich egg aroma. The texture is crispy on the outside and tender on the inside, with every bite tasting of sweet oysters. It's a classic Taiwanese seafood dish.

A creative dish that stir-fries fresh oysters with preserved eggs. Leeks and pine nuts are added to enhance texture and aroma. The unique flavor of preserved eggs surprisingly complements the oceanic freshness of oysters, resulting in a distinct and strong flavor.

Similar to oyster cake or oyster omelet, fresh Dongshi oysters are coated in batter and fried until golden and crispy. Crispy on the outside, tender and juicy on the inside. Served with a special dipping sauce to enhance freshness and cut through richness.