Hanshe Recipe (Taipei Hanshe Le Méridien Hotel)

Premium Cantonese Siu Mai, adorned with a whole abalone. The filling is plump and juicy, combining the sweetness of seafood with the aroma of pork, a luxurious taste.

Steamed dumplings made with fresh lobster meat, topped with precious caviar. The skin is crystal clear, fresh and springy in the mouth, a delicate dim sum that requires booking.

Handmade beef balls infused with fragrant morel mushrooms. The beef is tender and juicy, with a unique mushroom aroma.

Silky smooth Cantonese rice noodle rolls filled with rich Japanese Wagyu beef. The meat is delicate and melts in your mouth with a special sauce.

Signature shrimp dumplings, with thin and chewy skin, filled with whole fresh shrimp. Crispy and sweet texture, a classic Hong Kong dim sum.

Rice noodle rolls filled with crispy fried dough sticks, which are further stuffed with sweet shrimp paste (Bai Hua). Rich in texture, smooth outside and crispy inside.

Siu Mai made with Hokkaido scallops, rich in umami, with a pork filling, firm and flavorful.

Made with purple rice skin or filling, it has a unique rice aroma and a soft, chewy texture, a steamed dish with Teochew flavor.

Translucent rice cake skin filled with savory ingredients like peanuts, chives, and minced meat. Chewy and soft texture, with traditional Teochew flavor.

Steamed beef tripe, seasoned and served with spicy sauce. Tender and chewy texture, spicy and appetizing.

Classic Hong Kong steamed chicken feet, braised in oyster sauce until tender and flavorful, rich in collagen, slightly spicy and savory.

Fresh pork ribs steamed with fermented black beans and minced garlic, tender and juicy, with a rich fermented black bean aroma.

Soft and glutinous rice balls, infused with taro aroma and a hint of ginger. A vegetarian-friendly steamed dish.

Savory snack combining aged preserved radish and Yilan scallions. Crispy exterior, rich savory filling, full of old-fashioned flavor.

Flaky pastry buns with layers, filled with sweet honey-glazed char siu, soft and delicate texture, balanced sweet and savory.

Outer layer fried to a crispy honeycomb texture, filled with succulent scallops (Dai Si). Crispy outside and tender inside, full of umami.

Fresh shrimp filling deep-fried in bean curd skin, golden and crispy exterior, sweet and springy shrimp inside, usually served with vinegar sauce.

Traditional Hong Kong radish cake, flavored with Chinese sausage and dried shrimp. Pan-fried until golden brown and crispy, with a smooth texture.

Glutinous rice exterior fried to a golden, chewy crisp, filled with savory minced meat and ingredients, crispy outside and soft inside, shaped like a gold ingot.

Glutinous rice balls coated in sesame seeds, filled with golden lava (salted egg yolk custard filling). The filling flows out when bitten, sweet and rich.

Taro paste (Li Rong) stuffed into crab claws and deep-fried. Crispy exterior, smooth taro paste, sweet crab meat, an exquisite handmade dish.

Top-grade Japanese "Wang" Abalone, large in size, with a soft and tender texture, rich in flavor, a luxurious delicacy suitable for sharing among many.

Selected Japanese Wang Abalone, thick meat, braised for a long time, delicious flavor, excellent texture.

Premium Japanese "Ji Pin" Abalone, shaped like a gold ingot, with a firm and springy texture and a rich abalone flavor.

Medium-sized Japanese Wang Abalone, with delicate meat, suitable for diners trying premium dried abalone for the first time.

Single serving of Ji Pin Dried Abalone, prepared through a complex process, with a rich sauce and fresh abalone flavor.

Fresh South African abalone, pan-fried with garlic seasoning. Retains the sweetness and elasticity of live abalone, with a rich aroma.

A combination of precious sea cucumber and fish maw. Rich in collagen, soft and smooth texture, with a delicious broth.

Top-grade imperial bird's nest stewed with chicken congee. The bird's nest is delicate, the chicken congee is smooth and fragrant, nourishing and with a mellow taste.

Bird's nest and chicken broth cooked into a thick soup, flavored with truffle. A fusion of East and West, the aroma of truffle enhances the delicate flavor of the bird's nest.

Classic Hong Kong claypot rice, the rice is infused with the aroma of preserved sausage and pork ribs, with a crispy, charred bottom, authentic flavor.

Chef's special fried rice, each grain distinct, full of wok hei, with a slightly spicy flavor and a rich aroma.

Cantonese noodles pan-fried until golden and crispy on both sides, topped with a rich seafood gravy. The noodles are half crispy and half soft after absorbing the sauce, with a rich texture.

E-fu noodles soaked in the umami of scallops (Jin Yao) and crab meat, stir-fried in a dry-heat method to fully absorb the sauce, smooth and springy texture.

Singaporean-style fried rice noodles seasoned with curry powder, golden in color, with seafood toppings, slightly spicy and savory.

Noodles and fresh squid stir-fried over high heat with premium soy sauce. Rich soy sauce flavor, crispy squid, full of wok hei.

Famous Cantonese dish, flat rice noodles stir-fried with beef slices, bean sprouts, and yellow chives over high heat. The beef is tender, the noodles are chewy, and it's full of smoky wok hei.

Fried rice with crispy sakura shrimp and pork floss, rich in texture, dry rice, unique aroma.

Rice stir-fried with traditional preserved soy sauce and cured meats (Chinese sausage, liver sausage), a blend of savory and sweet, rich flavor.

White rice cooked with premium Shi Hu rice, grains are plump and chewy, with a natural rice aroma.