Hao Gong Dao Jin Ji Yuan

Hong Kong-style dim sum with pork and shrimp filling wrapped in dough. Often topped with crab roe or carrot. Chewy and full of flavor.

Classic dim sum with thin wrappers and juicy filling. Be careful, it's hot! It's recommended to take a small bite to sip the soup first, then dip in ginger and vinegar.

Xiao Long Bao filled with fresh pork and rich crab roe. The soup is golden yellow, offering a more delicious and unique flavor.

Filling mixed with chopped vegetables and pork. Fresh and not greasy. The skin is steamed to a chewy texture.

Steamed dumplings filled with whole or chopped shrimp and fresh pork. Sweet and juicy, with translucent wrappers.

Traditional Chinese dessert with a base of smooth and sweet taro paste, topped with ingredients like red dates, lotus seeds, and red bean paste.

Also known as Eight Treasure Rice. Glutinous rice mixed with sugar and oil, topped with dried fruits and red bean paste. Sticky, soft, and sweet.

Dough made into fine strands and wrapped in pastry. Rich in texture. Steamed is soft and light, fried is crispy outside and soft inside with good aroma.

Traditional pastry with layers of flaky crust filled with salted egg yolk and red bean paste. A rich combination of sweet and savory.

Round, small crispy cakes filled with fragrant scallions. The pastry is baked to a crispy, flaky texture, savory and delicious.

Crispy pastry filled with fresh pork, shaped like a dumpling but with a crispy exterior and tender, juicy filling.

Sweet pastry with a filling of smooth and delicate red bean paste. The pastry is flaky and crisp.

Crispy cakes coated with sesame seeds. Sweet filling with a rich sesame aroma.

Traditional Jiangnan dessert made from steamed rice flour. Soft and chewy texture, with red bean granules or red bean paste filling. Sweet and not greasy.

Layers of thin dough steamed together, filled with sugar and oil, appearing semi-transparent. Soft, sticky, and sweet.

Steamed buns made with fermented dough, filled with vegetables and meat. The skin is soft and fluffy, while the filling is fresh and crisp.

Classic pork-filled steamed buns. Juicy and flavorful when bitten into, with a fluffy and soft exterior.

Sweet steamed buns filled with smooth red bean paste. Delicate and sweet, a common Chinese dessert.

Traditional drink made from boiled plums and hawthorn. Served chilled, it's sweet, sour, appetizing, and very refreshing.

Noodles with large wontons filled with shrimp. Savory broth, tender wontons, and chewy noodles.

Shrimp wontons with vermicelli (glass noodles). The vermicelli absorbs the soup, making it smooth and slippery.

Clear soup with delicious shrimp wontons. No noodles, suitable for those who want hot soup and dim sum.

Noodles with fresh pork wontons. A classic Chinese noodle dish, homestyle and delicious.

Fresh Pork Wontons with Vermicelli. Refreshing taste.

Pure fresh pork wonton soup. Clear broth with fresh flavor.

Rich and mellow braised broth with beef chunks stewed until tender and flavorful, served with chewy noodles.

Noodles served with a large chicken leg (usually fried or braised). Generous portion.

Noodles served with a fried pork rib. The rib is marinated, then fried to a golden crisp, tender on the inside and crispy on the outside.

Noodles with mushrooms as the main ingredient. Clear broth with a rich mushroom aroma, light flavor.

Noodles with abundant toppings, usually including seafood and meat ingredients like shrimp, pork liver, shredded pork, or squid. Rich and savory broth.

Noodles topped with stir-fried shrimp. The shrimp are crisp and sweet.

Noodles with tender pork liver slices. The pork liver is cooked to perfection, tender and not dry.

Noodles with shredded pork and pickled mustard greens or vegetables. Homestyle flavor.

Dry-tossed noodles with rich sesame paste, usually served with shredded cucumber. Aromatic and thick when mixed.

Set meal with braised beef chunks, rice, and side dishes.

Rice served with a whole large chicken leg and assorted side dishes. Very filling.

Classic Taiwanese set meal: rice served with crispy fried pork ribs, pickled cabbage, and braised egg.

Rice dish with braised mushrooms as the main ingredient. Savory and pairs well with rice.

A Jiangnan-style snack. Clear broth with fine noodles, served with braised tofu puffs and meat-stuffed wontons that have absorbed the rich broth. Abundant and delicious flavors.

Braised Beef Soup with Vermicelli

Seafood and Meat Three Delicacies with Vermicelli

Stir-fried shrimp with vermicelli.

Tender Pork Liver with Vermicelli

Shredded Pork with Vermicelli

Clear soup with plenty of shrimp and vegetables. Very fresh.

Homestyle clear soup with shredded pork.

Pork liver cooked with ginger. The broth is sweet and clear, the liver is tender. Traditionally believed to have blood-enriching properties.

Rich braised beef soup without noodles. Large, flavorful beef chunks.

Clear soup with assorted seafood and meat. Abundant ingredients.

Beaten egg dropped into boiling broth to form egg ribbons, sprinkled with scallions. Smooth and light in texture.

Seasonal vegetables blanched in boiling water, usually drizzled with soy sauce or minced meat sauce.

Fried pork ribs, crispy and golden brown on the outside, marinated and flavorful on the inside, with a five-spice aroma.

Fried chicken leg, crispy skin, retains the juiciness of the chicken.

Braised mushroom dish with a rich soy sauce flavor and hearty texture.

Assorted cold appetizers, such as dried tofu, seaweed, and pickled vegetables. Subject to availability.

Bottled beer, perfect to accompany your meal.