Huang Long Zhuang

Thin-skinned wontons filled with fresh pork and meat jelly. The jelly melts into a savory broth when steamed. Be careful of the heat; it's recommended to take a small bite to drink the soup first, then dip in vinegar and ginger slivers.

Steamed dumplings with a chewy skin, usually filled with pork and vegetables. Served with soy sauce or vinegar.

The filling is a mixture of chopped vegetables (like bok choy) and pork. It has a refreshing taste with the aroma of vegetables.

Dumplings without meat, typically filled with vegetables, mushrooms, vermicelli, or dried tofu. Suitable for vegetarians, with a light flavor.

A soup dumpling combining the sweetness of loofah with the freshness of shrimp. It has a refreshing and juicy texture, with tender loofah and a unique flavor.

Steamed dumplings with whole or chopped shrimp filling. You can taste the elasticity and sweetness of the shrimp, with a rich texture.

Siu mai topped with shrimp, primarily filled with pork. It has an open shape, with thin skin and a substantial filling, fresh and delicious.

A soup dumpling style originating from Suzhou, with a typically rich and sweet broth. The skin is thin and delicate.

The filling is mixed with crab roe or crab meat, full of rich seafood flavor. The golden crab oil blends with the meat juices for a luxurious taste.

Small steamed buns filled with delicate red bean paste. The skin is soft, and the filling is sweet but not greasy, usually served as a dessert.

A filling of smooth and rich red date paste. It has the unique aroma of red dates and is a traditional Chinese dessert.

Made with high-quality chicken, stewed individually in a pot. The soup is clear and golden. The chicken is tender, and the broth is full of chicken essence, nourishing and warming the stomach.

Slow-simmered with beef bones and beef, without heavy seasonings. The broth is clear and sweet, allowing you to taste the original flavor of the beef.

Delicious clear stewed chicken soup with noodles. The noodles absorb the savory chicken soup, making it light and nutritious.

Clear stewed beef soup base with noodles. The beef chunks are tender, and the broth is clear and refreshing, a classic Taiwanese noodle flavor.

Spicy braised beef soup with a deep red, glossy appearance. The broth is rich, spicy, and the beef is flavorful.

Spicy and rich Sichuan-style beef soup with noodles. A choice for those who love bold flavors, it's savory and satisfying.

Sichuan beef soup with glass noodles. The glass noodles absorb the spicy soup, resulting in a smooth texture with every bite full of broth.

A clear stewed chicken soup with glass noodles. The light and savory chicken soup combined with slippery glass noodles offers a delicate texture.

Clear stewed beef soup with glass noodles. The sweet broth complements the delicate glass noodles, resulting in a light texture.

A soup primarily made with fried tofu and glass noodles, often with shredded egg crepes or ham. The broth is light, and the fried tofu absorbs the soup.

Wontons with thin skin and fresh pork filling, usually served in a broth with seaweed and scallions. The wontons are smooth and savory.

Fresh pork wonton soup with noodles, adding to the satiety. The smooth wontons and chewy noodles are an excellent combination.

Large wontons with a filling of mixed vegetables and pork, usually larger in size. The vegetables add a crisp texture and aroma.

Wontons with noodles. A single bowl provides vegetables, meat filling, and noodles, offering a balanced meal.

Noodles tossed with rich sesame paste (machiang), usually served with shredded cucumber. The aroma is rich once mixed, with a creamy texture.

Fried rice made only with eggs and rice, without aromatics like scallions or garlic. The rice grains are distinct, allowing you to purely enjoy the aroma of egg and rice.

Rice stir-fried with shredded pork, eggs, and scallions. Moderately savory, it's a common home-style delicacy.

Stir-fried with fresh shrimp and eggs. The shrimp are crisp and bouncy, enhancing the flavor and texture of the fried rice.

A classic Chinese thick soup, with a sour and spicy appetizing flavor. Ingredients typically include tofu, wood ear mushrooms, shredded bamboo shoots, shredded pork, and egg drops, thickened and drizzled with vinegar and chili oil.

Hot and sour soup with noodles. The thick soup coats the noodles, and the sour and spicy flavors stimulate the appetite, providing a filling meal.

A light and refreshing home-style soup, primarily made with seasonal vegetables and smooth egg drops. Suitable to accompany dishes with stronger flavors.

Seasonal vegetables (like cabbage or water spinach) quickly stir-fried over high heat with simple seasoning, preserving their crisp texture and natural sweetness.

Assorted cold appetizers, commonly including braised dried tofu, seaweed, cold cucumber salad, or kimchi. Subject to daily availability.

A refreshing fermented malt alcoholic beverage. It has fine bubbles and is suitable for pairing with stir-fries or fried foods to cut through richness.

A common carbonated beverage with a caramel sweetness and rich bubbles. Best enjoyed cold for maximum refreshment.