Exquisite Xiao Long Bao Mangetsuro Main Branch

Freshly pickled green Szechuan mustard stems (zha cai). Crunchy texture with a light savory and salty flavor. A classic starter to stimulate the appetite.

Thin strips of firm, dried tofu tossed with black pepper. The texture is firm and slightly chewy, with a spicy kick from the pepper.

A rare delicacy known as the 'foie gras of the sea'. The liver has a creamy, melting texture, seasoned with aromatic green Sichuan pepper oil.

Crunchy jellyfish strips and crisp cucumber tossed in a tart and refreshing Japanese plum (ume) sauce. A light, palate-cleansing appetizer.

Preserved duck eggs with a dark, gelatinous white and creamy yolk. It has a unique, rich savory flavor and smooth texture.

Chopped century egg served over chilled soft tofu. The rich flavor of the egg contrasts perfectly with the mild, refreshing tofu.

Century egg pieces that have been fried to add texture, then dressed in a spicy numbing 'Mala' sauce. A bold variation of the classic dish.

Tender steamed chicken served cold with vegetables and topped with a fragrant scallion and ginger oil sauce. Savory and aromatic.

Literally 'Mouth-watering Chicken'. Steamed chicken bathed in a spicy chili oil sauce with Sichuan peppercorns and aromatics. Rich, spicy, and nutty.

Pork slow-cooked at low temperature for tenderness and glazed with honey. Sweet, savory, and moist slices of BBQ pork.

Classic steamed soup dumplings filled with pork and hot savory broth. Eat carefully from a spoon to catch the soup. Best enjoyed with black vinegar and ginger.

Steamed soup dumplings enriched with crab meat. The broth has a sweeter, seafood depth compared to the classic pork version.

A variation of soup dumplings filled with seasoned beef. Offers a richer, meatier flavor profile than the standard pork filling.

Classic potstickers with a crispy pan-fried bottom and juicy pork and vegetable filling. Served with soy sauce and vinegar dipping sauce.

Translucent dumpling skins filled with whole shrimp. The texture is bouncy and the flavor is mild and sweet.

Boiled dumplings served in a Szechuan style, likely with a spicy and savory sauce. The skins are soft and slippery.

Traditional Shumai dumplings. Open-topped dumplings filled with a dense, savory mixture of ground pork.

Shumai style dumplings topped or filled with shrimp. Distinct from the crystal shrimp dumplings, these use a wheat wrapper and pork base.

Pork shumai dumplings topped with crab meat for added sweetness and seafood flavor.

Crispy fried rolls filled with seasoned meat and vegetables. Golden brown and crunchy.

A fusion snack featuring melted cheese inside a crispy spring roll wrapper. Served with sweet chili sauce for dipping.

Stick-shaped spring rolls filled generously with shrimp paste. Crispy outside and bouncy inside.

Pan-fried dumplings filled with plenty of chinese chives (nira) and shrimp or pork. Fragrant and savory.

Fluffy, white steamed bread (mantou) with no filling. Perfect for soaking up sauces from other dishes.

Pan-fried cakes made from shredded daikon radish and rice flour. Crisp on the surface and soft inside, savory and umami-rich.

Thin wheat flour wrappers, typically used for wrapping Peking duck or stir-fried meat dishes.

Tender cuttlefish stir-fried with crunchy garlic sprouts in a rich, savory XO sauce made from dried seafood.

Sweet baby scallops stir-fried with roasted cashew nuts. A dish featuring contrasting textures of soft seafood and crunchy nuts.

Baby scallops cooked in a rich white cream sauce. A mild and comforting dish.

A luxurious mix of shrimp, squid, and scallops stir-fried with a simple salt seasoning to highlight the natural sweetness of the seafood.

Whole soft-shell crab deep-fried until crispy and edible shell-and-all. Served with a scallion-infused sweet and sour soy sauce.

A gentle, clear soup with silky ribbons of egg and mixed vegetables. Mild and comforting.

Hot and Sour Soup. A thick, peppery soup with vinegar acidity, containing tofu, bamboo shoots, and mushrooms.

The noodle version of the Hot and Sour soup. A full bowl of noodles served in the thick, spicy, and vinegary broth.

Hand-wrapped steamed bun filled with juicy Japanese pork. Soft fluffy dough with a hot savory filling.

Premium steamed bun using high-quality 'Tokyo X' brand pork, known for its superior marbling and sweetness.

A luxurious meat bun containing a piece of whole shark fin along with the pork filling.

Yu Lin Chi style chicken. Crispy deep-fried chicken topped with a generous amount of chopped scallion and sweet-sour soy sauce.

Chicken stir-fried with vegetables in a numbing and spicy 'Mala' sauce containing Sichuan peppercorns and chili.

Diced chicken and roasted cashew nuts stir-fried in a savory brown sauce. A classic dish with nice crunchy texture.

Stir-fried pork liver and garlic chives (nira). A stamina-boosting dish with strong savory flavors.

Jing Jiang Rou Si. Shredded pork cooked in a sweet bean sauce (tianmianjiang), served with thin crepes to wrap the meat.

Chin-Ja-Rosu. Shredded pork and green peppers stir-fried in a savory oyster sauce based gravy.

Stir-fry featuring fluffy eggs, crunchy wood ear mushrooms, and pork slices. Savory and satisfying.

Tender braised pork belly cubes stewed in a sweet and savory soy broth until meltingly soft.

Deep-fried pork cubes tossed in a rich, dark sauce made from black vinegar. More complex and aromatic than standard sweet and sour pork.

Beef slices stir-fried with vegetables in a premium XO sauce rich in umami from dried seafood.

Stir-fry of tender beef and crisp garlic sprouts. A savory dish with a mild garlic flavor.

Famous roasted duck with crispy skin. Served with thin pancakes (crepes), scallions, cucumber, and sweet bean sauce for wrapping.

Seasonal Chinese greens stir-fried quickly with garlic and salt to preserve their color and crunch.

Bok choy stir-fried with dried shrimp, which adds a deep umami flavor to the salt-based seasoning.

Green vegetables braised in a rich, white cream sauce infused with crab flavor.

Classic 'Happosai' (Eight Treasure) stir-fry featuring a mix of meat, seafood, and vegetables in a savory sauce. (Note: Menu English description may be swapped).

Eggplant and shredded pork stir-fried with spicy aromatics. The eggplant absorbs the savory and spicy flavors perfectly.

A fluffy crab omelette topped with a thick, sweet and sour ankake sauce.

Soft scrambled eggs stir-fried with plump shrimp. A simple but delicious savory dish.

Chengdu-style Mapo Tofu. Tofu cubes simmered in a spicy, numbing sauce with minced meat and Sichuan peppercorns.

Classic mixed fried rice with ingredients like pork, egg, and vegetables. Wok-fried for a smoky aroma.

Fried rice containing assorted seafood like shrimp and squid. Lightly salted to preserve the seafood flavor.

Fried rice with sweet crab meat and crisp lettuce. The lettuce adds a refreshing crunch to the dish.

Fried rice with roast pork (chashu) and pickled mustard greens (takana). Savory and slightly tangy.

Dan Dan Noodles. Ramen noodles in a spicy sesame-based broth with minced meat and chili oil.

Authentic Soupless Dan Dan Noodles. Noodles tossed directly in spicy sesame sauce, chili oil, and minced meat. Rich and flavorful.

Ramen in a clear salt-based broth topped with chicken and plenty of green onions. Light and refreshing.

Smooth and fruity pudding made with mango puree. Sweet, refreshing, and served cold.

Soft almond tofu (annin dofu) with a rich texture, topped with mango sauce. A popular Chinese dessert.

Deep-fried glutinous rice balls covered in sesame seeds and filled with sweet bean paste. Chewy, nutty, and sweet.