Jīng Dǐng Lóu

Xiao Long Bao infused with truffle. Thin and juicy wrappers. Each bite is filled with rich truffle aroma and fresh meat flavor. It is recommended to enjoy the soup while hot.

Xiao Long Bao characterized by abundant soup, usually smaller in size, served with broth. Thin wrappers, fresh filling, rich soup. Be careful of the hot soup when eating.

Classic pork-filled Xiao Long Bao, handmade wrappers, thin and juicy. Delicious taste, one of Taiwan's most representative dim sum. Usually served with ginger slices and vinegar.

Xiao Long Bao made with oolong tea powder in the dough, giving it a light green color. The pork filling is sweet with a hint of oolong tea fragrance. Refreshing and not greasy.

Spicy Xiao Long Bao. The filling is mixed with chili or chili oil. The fresh meat juice and spicy flavor combine to stimulate the taste buds. Suitable for those who like spicy food.

Filling combines fresh shrimp and crisp loofah. The moisture from the loofah makes the texture crisp and juicy. Light and fresh flavor, not greasy.

Xiao Long Bao with a filling of fresh crab meat and pork. The soup is full of the sweet seafood flavor of crab. Rich and unique flavor.

Steamed dumplings with vegetable filling, usually including bok choy, mushrooms, dried tofu, and vermicelli. Chewy wrapper, fresh filling. Suitable for vegetarians or those who prefer light flavors.

Steamed dumplings with finely chopped vegetable and pork filling. The sweetness of the vegetables balances the richness of the meat. Dense and juicy texture.

Steamed dumplings with fresh fish filling, delicate and tender texture. The fish flavor is distinct and fresher than regular meat-filled dumplings.

Steamed dumplings with whole or large shrimp in the filling, mixed with pork. The shrimp is springy and distinctly fresh. A classic Cantonese dim sum flavor.

Open-faced dumplings (Siu Mai) topped with shrimp. The filling is dense and juicy, the wrapper is yellow, and the presentation is exquisite. Rich texture with the sweetness of shrimp.

Sweet steamed bun with a smooth red bean paste filling. Thin skin, sweet filling, usually served as a dessert.

Sweet steamed bun filled with red date paste. Rich red date aroma, smooth texture, with a unique fruity sweetness.

Sweet steamed bun filled with smooth taro paste. Rich taro aroma, smooth texture. A top choice for taro dessert lovers.

Large leavened steamed bun filled with juicy fresh pork. Fluffy and soft bun, savory meat filling. Suitable as a main course or snack.

Large steamed bun with a filling of mixed vegetables and pork. Thick and soft wrapper, fresh and juicy filling. Rich texture.

Vegetarian large steamed bun, usually filled with chopped vegetables, mushrooms, and soy products. Soft bun, light and healthy flavor.

Large steamed bun filled with red bean paste. Soft dough, smooth and sweet bean paste filling. A traditional Chinese dessert bun.

Large steamed bun with a rich black sesame filling. Pungent sesame aroma, smooth and slightly sweet filling, soft bun.

Large steamed bun filled with smooth taro paste. The natural sweetness of taro perfectly complements the soft bun.

Cantonese dessert bun. When torn open, the filling flows out like golden lava. The filling is made from salted egg yolk and butter, with a balanced savory and sweet taste, rich and smooth.

Traditional Chinese rice dessert. Soft and spongy with rice aroma, containing red bean grains or paste. Moderately sweet, with a texture similar to sponge cake but more elastic.

Classic glutinous rice dessert. Rice mixed with lard and sugar, topped with various dried fruits, red dates, lotus seeds, and red bean paste. Sweet and soft, with rich colors.

Clear braised beef noodles. The beef broth is clear and sweet, the beef is braised until tender, and the noodles are smooth. Retains the original flavor of the beef, refreshing and not greasy.

Chicken soup noodles made with free-range chicken. The chicken soup is golden and clear, with a rich and delicious flavor. The chicken meat is firm and elastic. A nourishing and warming noodle dish.

Braised flavor noodle soup, only soup and noodles, no beef chunks. The soup is simmered with bean paste and spices, rich and savory, with a slight spiciness.

Classic Taiwanese noodle dish. Rich braised broth with large pieces of braised beef and noodles. The beef is flavorful and tender, the broth is savory and slightly spicy. Usually served with pickled mustard greens.

Noodle soup with a clear broth and fresh shrimp. The broth is light and savory, the shrimp is springy. A light seafood-flavored noodle dish.

Noodle soup with a fried pork chop. The fried pork chop is crispy outside and tender inside, marinated and flavorful. Usually served separately or on top of the noodles to prevent it from getting soggy.

Noodle soup with large pork and vegetable wontons. The broth is clear, the wontons are smooth and fresh, and the portion is generous. You can enjoy both noodles and wontons.

Noodle soup with shrimp-filled wontons. The wontons contain whole or chopped shrimp, with a sweet and springy texture. Served with light noodle soup, elegant flavor.

Stir-fried with preserved mustard greens and shredded pork, then added to noodle soup. The preserved mustard greens are savory and crisp, the shredded pork is tender, and the broth has a unique savory and fresh flavor, stimulating the appetite.

Soup made with vermicelli and fried tofu. The vermicelli absorbs the soup, the fried tofu is soft and juicy, and it's served with fried tofu skin rolls filled with meat. Rich and refreshing texture.

Noodle soup with a hot and sour broth. The broth is thick and viscous, full of vinegar's sourness and pepper's spiciness. Contains ingredients like tofu, wood ear mushrooms, and bamboo shoots. Appetizing and satisfying.

A type of dry mixed noodles drizzled with rich Zha Jiang (fried sauce). The sauce is typically made from stir-fried dried tofu, minced meat, and sweet bean paste. Balanced savory and sweet, with a rich aroma when mixed.

Simple dry noodles, seasoned only with soy sauce, lard, or scallion oil. Chewy noodles, pure flavor, showcasing the noodles' aroma and the deliciousness of simple seasoning.

Egg fried rice with a fried pork chop. The fried rice is distinct grains with rich egg aroma; the pork chop is marinated and deep-fried. Together, it's a filling Taiwanese meal.

Egg fried rice with fresh shrimp. Stir-fried with only eggs, scallions, and shrimp. Simple seasoning highlights the original flavors. The rice is fluffy and dry, the shrimp is fresh and crisp.

Egg fried rice with shredded pork. Classic Chinese fried rice, tender shredded pork, evenly mixed with egg and rice. Savory and well-seasoned.

The most basic fried rice, stir-fried with only eggs, scallions, and white rice. Tests the chef's heat control. Each grain of rice is distinct, golden and oily, with full egg aroma.

Classic cold appetizer. Silken tofu topped with century egg, drizzled with soy sauce and bonito flakes. Smooth and cool texture, the unique flavor of century egg pairs perfectly with tofu.

Diced dried tofu stir-fried with small dried fish and chili peppers. Savory, slightly spicy, with crispy dried fish. Very appetizing and suitable as a bar snack.

Braised eggplant dish with five-spice powder. The eggplant is tender and flavorful, savory with a hint of sweetness. A traditional home-style side dish.

Shredded kelp and dried tofu salad. A mix of crisp and soft textures, usually seasoned with garlic paste and sesame oil. Refreshing and palate-cleansing.

Famous Jiangsu and Zhejiang dish. Kao Fu (a type of wheat gluten) absorbs the rich braised sauce like a sponge. Soft and juicy texture, with a rich savory and sweet flavor. Often served with mushrooms and wood ear mushrooms.

Marinated cucumber slices with garlic, vinegar, and sesame oil. Crisp and refreshing texture, balanced sweet and sour taste, an excellent appetizer.

Classic cold chicken dish. Chicken is cooked and then steeped in Shaoxing wine herbal broth. Crispy skin and tender meat, with a rich wine aroma. Cool and refreshing.

Fresh green bamboo shoots are boiled, chilled, and sliced, served with mayonnaise. The bamboo shoots have a crisp and sweet texture like pears, a popular summer cold dish.

Raw marinated clams, marinated with soy sauce, garlic, and chili. Tender meat, savory and slightly spicy. A very traditional Taiwanese appetizer, suitable with congee.

Beef slices are quickly stir-fried with plenty of scallions over high heat. Tender beef, rich scallion aroma, full of wok hei. A flavorful stir-fry that pairs well with rice.

Beef slices are quickly stir-fried with green pepper strips. Crisp and slightly sweet green pepper, tender beef, rich texture, balanced savory flavor.

Selected pork belly slow-cooked with soy sauce, sugar, and wine. Bright red color, rich without being greasy, melts in your mouth. The sauce is thick and sweet, extremely good with rice.

Pork belly marinated in red yeast rice and deep-fried. Crispy red exterior, with a unique wine aroma and sweetness. Juicy meat.

Taiwanese-style sausage, served sliced. Dense texture, balanced fat and lean meat, with sweetness and wine aroma. Usually served with raw garlic slices.

Chef's special seasoned fried chicken pieces. Golden and crispy exterior, juicy and flavorful chicken. Unique flavor, suitable for adults and children.

Famous Sichuan dish. Diced chicken is stir-fried with dried chilies and peanuts. Tender chicken, with a numbing and spicy flavor, crispy peanuts, very appetizing with rice.

Diced chicken is battered and fried, then tossed in sweet and sour sauce. Bright red color, appetizingly sweet and sour, crispy outside and tender inside. A popular non-spicy option.

Large shrimp balls are braised in a spicy and sweet sauce. The rich sauce coats the shrimp balls, which are springy and fresh. The flavor is somewhat similar to a spicy tomato base.

Fried shrimp balls and pineapple chunks are mixed with mayonnaise. A popular dish in Taiwan. The shrimp balls are crispy, the mayonnaise is sweet, and the pineapple is sweet and sour, cutting through the richness.

Large shrimp balls cooked Kung Pao style with dried chilies and peanuts. Springy shrimp, with a spicy and vigorous flavor.

Fresh shrimp stir-fried with seasonal vegetables. Light and fresh flavor, highlighting the sweetness of the vegetables and the freshness of the shrimp.

Creative fried appetizer. Shrimp and cheese are wrapped in dough and deep-fried. Crispy exterior, with melted cheese and shrimp inside. Rich and stringy texture.

Boneless fish fillets are battered and deep-fried, then drizzled with sweet and sour sauce. The fish is tender, and the crispy exterior absorbs the sweet and sour sauce, making it a seafood dish suitable for all ages.

Taiwanese specialty, sliced grilled mullet roe. Dense and chewy texture, with a rich sea flavor and saltiness. Usually served with radish slices or spring onions.

Fried squid balls. Authentic squid balls are chewy and contain squid pieces. Golden and crispy exterior, sprinkled with salt and pepper.

Pan-fried tofu braised with vegetables and meat slices. The tofu absorbs the sauce, becoming tender and flavorful. A comforting home-style dish.

Famous Sichuan dish. Tender tofu is braised with minced meat, bean paste, and Sichuan peppercorns. Silky smooth texture, with a numbing and spicy flavor, perfect for pairing with rice.

Classic Taiwanese baked omelet with chopped preserved radish. Thick and fluffy omelet, with savory and crisp preserved radish, full of nostalgic flavor.

Water spinach quickly stir-fried over high heat, usually with garlic. Crisp texture, retaining the green color and garlic aroma of the vegetables.

Stir-fried cabbage, crisp and sweet. A simple yet healthy dish that showcases the natural flavor of the vegetables.

Quickly stir-fried spinach, tender texture. Spinach is rich in iron, with a unique flavor, usually cooked until soft.

Stir-fried Taiwanese bok choy, a crisp green vegetable. Refreshing flavor, rich in nutrients.

Clear Braised Beef Soup, without noodles. The soup is clear and flavorful, allowing you to taste the original sweetness of high-quality beef and its tender texture after braising.

Rich braised beef soup, without noodles. Suitable for those who want a hearty hot soup or extra meat. The soup is spicy and warming.

A clear soup featuring fresh shrimp wontons. Each wonton is plump with fresh shrimp, served in a light broth. Refreshing and light.

Home-style soup with green vegetables and egg drops. Light broth, smooth egg drops. A simple and healthy soup to accompany a meal.

Jing Ding Braised Chicken Soup, without noodles. The chicken soup is golden and oily, with a rich flavor. The chicken meat is tender and has high nutritional value.

Pork and Vegetable Wonton Soup. The wonton wrappers are thin and the filling is generous. The combination of vegetables and pork is fresh and not greasy, with a clear broth.

Classic Chinese thick soup, with both sour and spicy flavors. Rich in ingredients, including tofu, pork blood, and bamboo shoots. Smooth texture after thickening, very appetizing.

Light vegetable and tofu soup. Tender tofu, crisp vegetables, clear broth. A refreshing and palate-cleansing soup.

A la carte Taiwanese fried pork chop. Marinated, pounded, thinly coated, and deep-fried. Crispy exterior, tender and juicy meat, savory and flavorful.

Cooked wontons with meat and vegetables are tossed in a special chili oil sauce. The sauce is spicy and slightly sour, the wontons are smooth and tender. When mixed well, the flavor is rich and stimulating.

Cooked fresh shrimp wontons tossed in chili oil sauce. The sweetness of the shrimp contrasts with the spiciness of the chili oil, creating a rich and aromatic experience.

Steamed white rice, cooked to a perfect tenderness. A staple to accompany stir-fries or rich saucy dishes.