Jīng Dǐng Xiǎo Guǎn

Rich braised broth with tender braised beef chunks and noodles. The flavor is savory and slightly spicy, a classic Taiwanese noodle dish. Recommended to be served with pickled vegetables.

Contains only braised beef broth and noodles, no beef chunks. Suitable for diners who like soup but not meat. The broth is rich and savory.

Clear stewed free-range chicken soup with noodles. The broth is golden and clear, the chicken is tender. The flavor is refreshing and sweet, allowing you to taste the original flavor of the chicken.

Clear beef soup with noodles, the broth is clear and delicious, and the beef is tender. Different from the braised flavor, it emphasizes the natural sweetness of the beef.

Noodle soup served with a piece of fried pork chop. The pork chop is usually marinated and fried, crispy on the outside and tender on the inside. The noodles are usually in a clear broth, and the combination provides a rich texture.

Refreshing noodle soup with fresh shrimp. The shrimp is crisp and springy, the broth is light and delicious, suitable for diners who like seafood flavors.

Noodle soup with wontons filled with whole shrimp. The wonton skin is thin and the filling is plump, the broth is usually clear, with a smooth and delicious texture.

Noodle soup with wontons filled with vegetables and pork. Vegetable aroma and fresh meat, large and plump wontons, a traditional noodle dish.

Noodle soup with stir-fried preserved mustard greens and pork slivers. The preserved mustard greens are savory and crisp, the pork slivers are tender, and the broth has a unique savory flavor.

Cooked noodles tossed with a special sauce and oil. Simple and rustic flavor, the noodles are chewy and elastic, full of noodle and sauce aroma.

Fine vermicelli (dong fen) served with fried tofu and bean curd skin rolls. The broth is light, the fried tofu and vermicelli are smooth and juicy after absorbing the broth.

Rich braised beef soup with large chunks of beef. Does not include noodles, suitable for enjoying the soup and beef alone, or pairing with other main dishes.

Free-range chicken soup stewed in a small pot, golden in color, tender chicken. Retains the essence of the chicken, nourishing and healthy, with a sweet flavor.

Clear beef soup, the broth is crystal clear. Made with high-quality beef, tender texture, and a fresh, mellow, and sweet soup.

Clear soup with fresh shrimp wontons. Each wonton is filled with a whole shrimp, thin skin and fresh filling, clear broth.

Soup with large wontons filled with vegetables and pork. The filling is substantial, with a rich vegetable aroma, and the broth is light, a refreshing soup.

Simple home-style soup with seasonal vegetables and egg drop. Smooth and light texture, suitable for pairing with heavier dishes.

Refreshing vegetable and tofu soup, made with soft tofu and fresh vegetables. The broth is light, nutritionally balanced, and has a tender texture.

Classic Chinese soup, thick, sour, and spicy. Contains rich ingredients such as tofu, wood ear mushrooms, pork slivers, and egg drop, appetizing and refreshing.

Golden egg fried rice topped with a piece of fried pork chop. The fried rice grains are distinct, the egg aroma is rich, the pork chop is crispy and juicy, and the portion is generous.

Rice stir-fried with fresh shrimp and eggs. The shrimp is crisp and sweet, the rice absorbs the egg and scallion aroma, with a dry and non-greasy texture.

Fried rice with pork slivers and eggs as the main ingredients. The pork slivers are tender, and the simple seasoning brings out the aroma of the ingredients and the wok hei.

Rice stir-fried with only eggs and scallions. The basic fried rice that best tests the wok hei, with a fluffy texture and rich egg aroma.

A la carte fried pork chop. Marinated, thinly coated, and deep-fried. Golden and crispy on the outside, firm and juicy on the inside, with a five-spice flavor.

Stir-fried fresh water spinach over high heat. The texture is crisp, retaining the freshness and moisture of the vegetables, often flavored with garlic.

Stir-fried cabbage, sweet and crisp. Stir-fried over high heat to retain the crispness and nutrients of the vegetables.

Stir-fried baby bok choy, tender and juicy. Simple seasoning highlights the fresh flavor of the green vegetables.

Stir-fried pea shoots, a more premium vegetable dish. The texture is tender and fragrant, with a unique pea shoot aroma.

Cold dish of chicken marinated in Shaoxing wine. Crispy skin and tender meat, with a rich aroma of wine and traditional Chinese medicine, cool and refreshing.

Noodles topped with special Zha Jiang sauce (usually containing diced dried tofu, minced meat, and bean paste). The flavor is savory and rich, excellent when mixed and eaten.

Dry mixed noodles with stir-fried preserved mustard greens and pork slivers. The unique aroma and saltiness of the preserved mustard greens add rich layers to the noodles.

Fresh shrimp wontons drizzled with special chili oil and soy-vinegar sauce. The flavor is sour, spicy, and appetizing, the wonton skin is smooth, the meat is fresh, and the shrimp is crisp and springy.

Wonton noodles with pork and vegetables served with special chili oil sauce. The spicy and sour seasoning balances the richness of the meat filling, with a smooth and rich texture.

Premium xiaolongbao with truffle filling. With one bite, the unique rich aroma of truffle and the meat juice burst in your mouth, a luxurious flavor.

Small, delicate soup dumplings with extremely thin skin and abundant soup. Usually served with clear broth, delicate and delicious.

Classic pork xiaolongbao. Thin skin, abundant filling, with rich hot soup inside. Be careful of the heat when eating, it is recommended to pair with shredded ginger and vinegar.

Xiaolongbao with oolong tea elements in the skin or filling. The meat aroma is accompanied by a light tea fragrance, refreshing and not greasy, with a unique flavor.

Xiaolongbao with crab roe and crab meat filling. The soup is golden, full of rich seafood flavor, a premium flavor among xiaolongbao.

Steamed dumplings filled with whole shrimp and pork filling. The skin is chewy and elastic, the filling is fresh and juicy, with rich layers of texture.

Xiaolongbao with a filling of winter melon and shrimp. The winter melon is sweet and juicy, the shrimp is crisp, the flavor is particularly refreshing, suitable for those who prefer light flavors.

Steamed dumplings with fresh fish filling. The fish is delicate and tender, more refreshing than regular meat-filled dumplings, with a sweet and fresh seafood taste.

Steamed dumplings with a filling of minced vegetables and pork. The freshness of the vegetables and the savory taste of the pork are perfectly balanced, with a solid texture.

Steamed dumplings with an all-vegetable filling, usually containing ingredients like mushrooms, vegetables, and vermicelli. The skin is translucent, and the filling is refreshing, suitable for vegetarians.

Hong Kong-style siu mai topped with a whole shrimp. Shaped like a flower, the meat filling is firm and springy, the shrimp is fresh and sweet, with rich texture.

Siu mai with a filling of seasoned glutinous rice. The texture is soft, glutinous, and savory, with a rice aroma, a filling dim sum.

Sweet steamed buns with a delicate red bean paste filling. The skin is thin and sweet, the bean paste is smooth and dense, suitable as a dessert.

Sweet steamed buns with a rich red date paste filling. The red date paste has a unique and rich aroma, a smooth texture, and is a traditional Chinese dessert.

Small steamed buns filled with smooth taro paste. Rich taro aroma, sweet but not greasy, loved by taro enthusiasts.

Traditional Chinese steamed cake mixed with red beans. The texture is soft and slightly elastic, with a blend of rice and bean aroma, and moderate sweetness.

Large steamed buns filled with savory pork. The dough is fluffy and soft, the meat filling is juicy and savory, very filling.

Large steamed buns filled with vegetables and pork. More vegetables than meat, the taste is relatively refreshing, with a rich vegetable aroma.

Vegetarian large steamed buns, usually filled with bok choy, mushrooms, and soy products. The dough is soft, and the filling is refreshing and crisp.

Large steamed buns filled with sweet red bean paste. The dough is thick and soft, the bean paste filling is sweet and smooth, a classic sweet Chinese steamed bun.

Large steamed bun with a rich black sesame filling. The sesame aroma is strong, the texture is rich and smooth, sweet but not greasy.

Large steamed buns filled with taro paste. The taro paste is dense and smooth, with a natural taro sweetness, and pairs perfectly with the soft dough.

Traditional glutinous rice dessert mixed with red bean paste, dried fruits, lotus seeds, and other ingredients. The texture is soft, glutinous, and sweet, symbolizing auspiciousness and reunion.

Sweet cake made primarily from taro. The texture is dense and firm, with a rich taro aroma and moderate sweetness.

Famous Hangzhou dish, braised pork belly until it melts in your mouth. Bright red color, rich but not greasy, with a rich soy sauce flavor and tender texture.

Classic Taiwanese home-style dish, baked omelet with crispy preserved radish (cai po). Rich egg flavor, the preserved radish is savory, sweet, and crispy, with rich layers of texture.

Fried cuttlefish balls made from fresh cuttlefish paste. Golden and crispy on the outside, chewy and fresh on the inside, with chunks of cuttlefish.

Taiwanese pan-fried sausage, firm and juicy, with a unique sweetness and wine aroma. Usually served with raw garlic slices to cut through the richness and enhance flavor.

Stir-fried pea shoots with large shrimp. The pea shoots are tender, the shrimp is crisp, the colors are green and red, and the flavor is fresh and delicious.

Home-style dish, stir-fried tomatoes with eggs. The sweet and sour taste of tomatoes perfectly blends with the tender scrambled eggs, the sauce is sweet and sour and appetizing.

Simply stir-fried fresh shrimp without excessive seasoning. Showcases the original sweetness and crispness of the shrimp, refreshing and delicate.

Silky smooth, semi-cooked scrambled eggs served with fresh shrimp. The eggs are moist and tender, melt in your mouth, and contrast perfectly with the crisp shrimp.

Shrimp mixed with egg mixture and pan-fried until golden brown on both sides. Rich egg flavor, firmer texture than scrambled eggs, with shrimp in every bite.

Assorted cold appetizers, such as shredded kelp, dried tofu, cucumber, etc. Varieties depend on daily availability, refreshing and appetizing.