Fei Cui La Mian Xiao Long Bao

Tender fish fillets quickly stir-fried with mushrooms, coated in a numbing and spicy sauce with Sichuan peppercorn aroma. Tender texture, fresh and slightly numbing flavor, very appetizing.

A nourishing soup stewed with ginseng and chicken. The broth is clear, sweet, and has a lingering taste, with a faint aroma of ginseng herbal medicine. The chicken is stewed until tender.

Classic Shanghai soup dumplings with thin skin, filled with fresh pork and abundant hot soup. Be careful of the hot soup when eating; it's recommended to place it on a spoon, poke a hole in the skin to sip the soup, and then dip in ginger and vinegar.

Pan-fried buns with a golden-brown crispy bottom and juicy filling. Crispy on the bottom and soft on top, with delicious meat filling, sprinkled with sesame seeds and scallions for aroma.

Long pan-fried dumplings with a crispy exterior and seasoned pork filling. Crispy outside and tender inside, suitable for dipping in vinegar or chili sauce.

Layers of crispy Chinese pastry filled with moist shredded radish. Crispy outside and soft inside, the shredded radish is sweet and juicy, not greasy.

Traditional pastry where dough is pulled into thin strands, rolled up, and steamed. Steamed texture is soft and slightly sweet; fried version has a golden crispy exterior, suitable for dipping in condensed milk.

Cooked fresh pork wontons drizzled with a special red chili oil sauce. It's spicy and sour, with smooth wonton wrappers and tender meat, a classic Sichuan snack.

Wontons filled with vegetables and pork in a clear broth. The broth is light and fresh, the wontons are plump, suitable for those who prefer a light taste.

Deep-fried to golden crisp, these spring rolls are typically filled with shredded vegetables and meat. They offer an extremely crispy texture that makes a satisfying crunch when bitten into, and are usually served with Worcestershire sauce.

Scallion pancake with distinct layers, pan-fried until golden brown on both sides and then fluffed. It's extremely crispy and crumbly, with a rich scallion oil aroma.

Steamed dumplings filled with various vegetables, dried tofu, and vermicelli. Thin skin, large filling, fresh taste, suitable for vegetarians or those who prefer a light dim sum.

Thick scallion pancake with plenty of fresh scallions inside. The exterior is pan-fried to a crisp, while the interior is soft and full of scallion aroma, savory and delicious.

Fresh, crisp cucumber chunks tossed with minced garlic and seasonings. Crisp and juicy texture, savory and appetizing flavor, a refreshing cold dish.

Translucent, smooth jelly noodles with shredded cucumber, drizzled with rich sesame sauce. Rich sesame aroma, chewy jelly noodles, unique flavor.

Crisp black fungus and celery tossed with black vinegar. It's sour, appetizing, with rich textural layers, and has a palate-cleansing effect.

Eggplant cooked to a soft and tender consistency, served with a special sauce. The eggplant fully absorbs the savory sauce, melts in your mouth, with a rich flavor.

Fried bean curd skin wrapped around sautéed mushroom filling. It resembles roast goose but is vegetarian. It's crispy on the outside and soft on the inside, with a rich mushroom aroma.

A classic Shanghai cold dish. Spongy gluten absorbs a sweet and savory sauce, served with daylily, black fungus, and peanuts. Soft, juicy, with a balanced sweet and savory taste.

Pork trotters marinated in Huadiao wine, deboned and sliced. Crispy skin and chewy meat, with a rich wine aroma and high collagen content.

A cold dish resembling meat jelly, made by pressing pork hock meat into a block. Translucent appearance, with crispy lean meat and non-greasy fatty meat. Usually served with shredded ginger and Zhenjiang vinegar.

An exquisite "kung fu" dish, featuring thin crepes filled with honey-glazed ham and crispy bean curd skin. Rich in texture, with a blend of sweet and savory, crispy and tender.

Selected pork ribs braised with Zhenjiang vinegar and sugar. It has a bright red color, a perfect balance of sweet and sour, and the meat is tender and flavorful, a typical Jiangsu-Zhejiang flavor.

A Shanghai-style cold dish of fish. Fish pieces are deep-fried until crispy and then immersed in a five-spice sweet sauce. Crispy skin, fish soaked in sauce, with a rich sweet and savory flavor and a smoky aroma.

Shredded jellyfish head with a crisp and chewy texture, tossed with vinegar, garlic, and sesame oil. It's a classic cold dish with a unique texture, refreshing and appetizing.

Tender shredded chicken with smooth jelly noodles, drizzled with a rich sesame sauce. Rich in texture, overflowing with sesame aroma, a popular cold dish.

Chicken marinated in premium Huadiao wine, with yellow skin and white meat. The chicken is tender and juicy, with a rich wine aroma, best enjoyed cold.

A famous Sichuan dish. Cooked chicken is immersed in a sauce made from chili oil, Sichuan peppercorns, and various spices. It combines numbing, spicy, fresh, fragrant, and tender qualities.

Whole small yellow croaker deep-fried until crispy and seasoned with salt and pepper. Crispy outside and tender inside, the fish is fresh, and the salt and pepper enhance its flavor.

Whole fish is deboned, scored, deep-fried until it blooms, then coated in sweet and sour sauce and sprinkled with pine nuts. Beautiful presentation, crispy outside and tender inside, sweet and sour.

Fish soup cooked with pickled vegetables and chili peppers. The soup is sour and spicy, appetizing, with tender fish. The sourness of the pickled vegetables perfectly blends with the fish's freshness.

Boneless fish fillet coated and deep-fried, tossed in sweet and sour sauce. Sweet and sour, suitable for all ages, with tender and boneless fish.

Egg white is used to mimic the texture of crab roe, enhanced with dried scallops for freshness. Smooth and delicate texture, full of umami, it tastes like crab without the actual crab meat.

Fresh shrimp stir-fried simply without excessive seasoning. It retains the original sweetness and crisp texture of the shrimp, with a jade-like pinkish-white color.

Large shrimp balls stir-fried in a slightly spicy and sweet Beijing-style sauce. The shrimp balls are springy, and the rich sauce coats each ball, offering a unique flavor.

The restaurant's signature noodle dish, with a broth made from peanut butter, sesame paste, and chili oil, rich and slightly spicy. Served with handmade noodles and minced meat, it has a smooth and rich texture.

Noodles in a hot and sour soup base, containing ingredients like black fungus, tofu, and shredded bamboo shoots. Appetizingly sour and spicy, the thick soup coats the noodles, making it very satisfying.

Clear soup noodles served with stir-fried preserved mustard greens and shredded pork. The broth is light and fresh, with the unique savory taste of preserved mustard greens, a classic Shanghai noodle dish.

A combination of Sichuan boiled beef and noodles. The broth is numbing, spicy, and fragrant, with tender beef. Suitable for those who enjoy rich flavors and spicy food.

Tender beef shank slices, braised and served with chewy handmade noodles. Rich beef aroma, mellow broth, a classic beef noodle flavor.

Beef noodles with chili oil. The beef slices are thin and tender, the broth is fragrant and spicy, and the chili oil enhances the overall appetite.

Made with a clear chicken broth simmered for a long time, the soup is golden and clear with a sweet flavor. The noodles absorb the essence of the chicken broth, making it light yet nourishing.

Noodles served with a piece of freshly fried Shanghai-style pork chop. The pork chop is crispy outside and tender inside, well-marinated, and a perfect combination with the clear soup noodles.

Noodles without soup, primarily seasoned with simmered scallion oil. Rich in scallion aroma, the noodles are chewy and springy, simple yet full of flavor.

A double delight of wontons and noodles. Plump pork and vegetable wontons served with smooth noodles, generous portion, satisfying two textures at once.

A classic Sichuan soup, with a thick, sour, and spicy taste. It contains abundant ingredients like tofu, black fungus, shredded bamboo shoots, and egg ribbons, making it appetizing and warming.

A famous Hangzhou dish, made by steaming fish, deboning it, and then simmering it into a soup. It has a smooth and savory texture similar to crab soup, with a light and elegant flavor.

Original chicken soup simmered in a pot, served with wontons. The chicken soup is pure and original, fresh and rich, and the wontons absorb the chicken soup's aroma.

Deluxe Chicken Broth with Fish Maw

A famous Sichuan dish. Beef slices are cooked in a spicy broth, then topped with hot oil to release the aroma of chili and Sichuan peppercorns. Numbing, spicy, fresh, and tender.

Beef slices quickly stir-fried with large scallions over high heat. Rich scallion aroma, tender beef, full of savory sauce, a dish that goes very well with rice.

A world-renowned Chinese dish. Diced chicken stir-fried with peanuts and dried chilies. It has a "hú là" (numbing and spicy) and lychee flavor (sweet and sour with a hint of spice), tender chicken, and crispy peanuts.

Chicken balls deep-fried until crispy, coated in a bright sweet and sour sauce. Crispy outside and tender inside, sweet and sour, very popular.

Giant pork meatballs, deep-fried then braised. The meat is soft and juicy, melts in your mouth, with a rich sauce, usually served with vegetables.

Pork belly slow-braised until tender. Bright red color, rich without being greasy, lean without being dry, melts in your mouth with a rich wine and soy sauce aroma.