Jin Ji Yuan

Hong Kong-style siu mai topped with shrimp, filling usually a mix of pork and shrimp paste. Thin and soft wrapper, juicy and delicious after steaming.

Xiao long bao filled with rich crab roe and fresh meat, thin skin and abundant soup. Be careful of the hot soup when eating, full of crab oil aroma.

Classic fresh meat xiao long bao, with delicate pleats and rich meat juice inside. Recommended to eat with ginger slices and vinegar to enhance flavor and cut richness.

Filling made of chopped vegetables and pork, lighter than pure meat buns. Soft bun wrapper, with the sweetness of vegetables.

Half-moon shaped steamed dumplings filled with vegetables and pork. Chewy dumpling skin, fresh and juicy filling.

Steamed dumplings combining springy shrimp and delicious pork. The flavors of seafood and meat intertwine, rich in taste.

Steamed dumplings with pure pork filling, rich meat flavor. Suitable for diners who prefer traditional fresh meat flavor, better with soy sauce.

Steamed dumplings with crab roe added to the meat filling, enhancing the unique savory flavor and richness. More luxurious and flavorful than regular steamed dumplings.

Pork meatballs coated with glutinous rice and steamed, appearing white as pearls. Soft and glutinous exterior, tender and springy interior.

Crispy pastry with distinct layers, filled with savory pork filling. Fragrant after baking, crispy texture.

Layers of crispy pastry filled with savory scallion filling. Extremely crispy texture, rich scallion aroma, a classic Chinese savory snack.

Chinese pastry filled with smooth red bean paste. Crispy crust, sweet but not cloying filling, suitable for pairing with tea.

Pastry sprinkled with sesame seeds or filled with sesame paste. Rich nutty aroma of sesame, crispy and sweet texture.

Traditional dessert made from steamed glutinous rice and red beans. Soft and creamy texture, with a light rice aroma and red bean sweetness.

Layered steamed cake, usually with sugar, oil, and dried fruits. Soft, sweet, and distinctly layered texture.

Also known as eight-treasure rice, glutinous rice mixed with oil and sugar, topped with lotus seeds, red dates, and various dried fruits and preserved fruits. Soft, sweet, and sticky texture, symbolizing good fortune.

Steamed taro mashed and mixed with sugar and oil, served with eight-treasure dried fruits. Creamy and smooth texture, rich taro aroma.

Noodle dish made of shredded dough rolls, can be steamed or fried. Steamed is soft and fluffy, fried is crispy outside and soft inside, often eaten with condensed milk.

Sweet soup with lotus seeds simmered in osmanthus syrup. Soft and creamy lotus seeds, elegant osmanthus aroma in the soup, cooling and soothing.

Sweet soup with simmered lotus seeds and white fungus. White fungus is rich in collagen and has a smooth texture, lotus seeds are fragrant, a traditional dessert for beauty and health.

White fungus soup simmered with rock sugar. Smooth and thick texture, light and sweet flavor, moisturizing and soothing.

Traditional drink made from simmered hawthorn and other ingredients, served chilled. Sweet and sour, appetizing, helps to relieve greasiness and heat.

Stewed until tender and chewy beef tendon, served with white rice and side dishes. Rich in collagen, rich braising liquid is great with rice.

Rice dish with sea bream fillet as the main ingredient, usually unagi or braised flavor. Delicate fish, sweet and boneless.

Fried or pan-seared fish fillet served with white rice. Crispy outside, tender inside, a common bento dish.

Classic Taiwanese rice dish, with a whole fried or braised pork chop on top of rice. Firm meat, savory and flavorful.

Braised beef chunks served with white rice, usually with braising liquid. Beef is tender and stewed, with a rich soy sauce flavor.

A whole large chicken leg (usually fried or braised) as the main dish for rice. Fragrant skin and tender meat, satisfying portion.

Thick shiitake mushrooms as the main ingredient, usually braised or cooked with oyster sauce. Rich mushroom flavor, delicious texture.

Fresh seasonal vegetables blanched and drizzled with soy sauce or braising liquid. Crisp texture, healthy and refreshing.

Pickled mustard greens, sour and savory flavor. Usually eaten as a side dish or with beef noodles.

Braised dried tofu, firm and chewy texture. Savory and flavorful, a common side dish.

Marinated and deep-fried pork chop. Golden crispy crust, juicy meat, sprinkled with pepper for added flavor.

Whole chicken leg deep-fried at high temperature, crispy skin, retaining the original flavor of the chicken inside.

Mushrooms braised in soy sauce and sugar, with a sweet and savory flavor. Thick and full texture, suitable for vegetarians or mushroom lovers.

Sea bream fillet grilled with unagi sauce. Glossy red color, balanced sweet and savory flavor, tender fish.

Slow-braised beef tendon, soft, chewy, and rich in collagen. Rich braising liquid aroma.

Sliced braised beef (usually beef shank). Firm meat with braising liquid aroma, suitable as a cold appetizer.

Noodles with a piece of fried pork rib (usually served separately to prevent sogginess). Clear soup, crispy ribs, smooth noodles.

Iconic Taiwanese dish, rich braised soup with large chunks of stewed beef and chewy noodles. Fragrant and slightly spicy, warming.

Noodles with a large chicken leg. Tender chicken with fragrant skin, eaten with clear broth noodles, simple and satisfying.

Noodles with braised shiitake mushrooms as topping. The soup is infused with the umami of mushrooms, light and delicious.

Noodles with toppings usually including seafood (e.g., shrimp, squid) and meat slices or pork liver. Sweet and fresh soup, generous ingredients.

Noodles with stir-fried shrimp. Crisp and springy shrimp, light and fresh soup.

Noodles with fresh pork liver. Tender pork liver, unique flavor in the soup, rich in nutrients.

Noodles with preserved vegetables and shredded pork. Savory and fresh flavor, a classic home-style noodle dish.

Dry-tossed noodles, drizzled with rich sesame paste and a little peanut powder. Fragrant after mixing, thick and smooth texture.

Noodles with slow-cooked tender beef tendon. Beef tendon melts in your mouth, soup is rich in collagen and meat flavor.

Noodles with sea bream fillet. Tender fish, usually a lighter soup base that highlights the fish's original flavor.

Glass noodle soup with fried tofu (dou bu) and rolled bean curd with meat. Fried tofu absorbs the soup, glass noodles are smooth and refreshing.

Braised beef soup with glass noodles (thin noodles). The glass noodles easily absorb the essence of the soup, smooth and flavorful.

Glass noodle soup with seafood (shrimp, squid) and meat slices. Fresh and delicious soup, delicate glass noodle texture.

Refreshing shrimp glass noodle soup. Suitable for diners who prefer lighter flavors and enjoy the freshness of seafood.

Pork liver soup with glass noodles. Tender pork liver, soft and chewy glass noodles, a traditional nourishing noodle dish.

Preserved vegetable and shredded pork soup base with glass noodles. Savory and appetizing, rich texture.

Clear beef soup or braised soup base (no beef chunks), can be served with thin noodles. Suitable for diners who only want soup and noodles, not large pieces of meat.

Braised beef tendon with glass noodles. Rich soup is absorbed by the glass noodles, tender and delicious beef tendon.

Sea bream fillet soup with glass noodles. Delicious fish, clear and non-greasy soup.

Fried pork ribs with glass noodle soup. Recommended to eat ribs hot or soak them in the soup for added flavor.

Braised shiitake mushrooms with glass noodles. Elegant mushroom-flavored soup, mellow texture.

Large chicken leg with clear broth and glass noodles. Generous portion, tender chicken.

Wontons with thin wrappers and large filling, containing a whole shrimp and meat filling. Clear and fresh soup, smooth texture.

Traditional pork wontons. Thin wrappers like gauze, delicious meat filling, soup usually sprinkled with celery seeds or scallions for flavor.

Simple clear soup with shredded pork, usually with preserved vegetables or vegetables. Light and refreshing flavor.

Soup with fresh pork liver, with ginger slices to remove gaminess. Pork liver is nourishing, soup is clear and sweet.

Rich braised beef soup, contains beef chunks but no noodles. Suitable for diners who want more soup and meat.

Soup with mixed seafood (shrimp, squid) and meat slices. Generous ingredients, fresh and delicious soup.

Clear soup with beaten egg, egg flowers floating like clouds. Smooth texture, a very common soup.

Soup with fried tofu and rolled bean curd with meat. Also known as "double layer soup", a traditional Jiangnan flavor soup.

Luxurious Cantonese congee with abalone slices and pork offal (e.g., pork liver, intestines). Creamy congee base, rich and delicious flavor.

Congee cooked with seafood such as shrimp, clams, and squid. Full of oceanic sweetness, light and nutritious.

Congee featuring fresh shrimp. Springy shrimp, smooth congee base, suitable for all ages.

Congee cooked with tender chicken balls (chicken chunks). Chicken is tender and not dry, refreshing taste.

Congee made with lean pork slices or meat paste. Sweet meat flavor, a simple and warming traditional congee.

Fresh pork liver congee, with ginger slices to remove gaminess. The congee absorbs the fresh flavor of the pork liver, nourishing and restorative.

Chilled beer, refreshing with a fizzy sensation. Suitable for pairing with fried or stir-fried dishes to cut richness. (Contains alcohol)