Ju He Xi Tang Bao

This is a traditional style of soup dumpling, characterized by its hand-rolled wrapper, which is slightly thicker and has a chewy texture with a wheaty aroma. The filling is packed with pork and piping hot, rich broth. Be careful of the hot soup when eating. It is usually enjoyed with shredded ginger and vinegar.

Xiao Long Bao emphasizing thin skin and abundant filling, with a crystal-clear wrapper. The filling is made of succulent pork and rich soup jelly, which melts into broth after steaming. It is recommended to place it on a spoon, take a small bite to sip the soup, and then eat the whole dumpling.

A traditional Chinese soup with a sour and spicy flavor and a thick texture. The chef's special recipe typically includes ingredients such as tofu, wood ear mushrooms, shredded bamboo shoots, and egg ribbons. It is very appetizing with the spiciness of white pepper and the tanginess of vinegar.

Dumplings cooked in a steamer, with a soft and chewy wrapper. The filling is packed with firm fresh pork, releasing sweet and savory juices when bitten into. It is an excellent choice to accompany noodles or as a snack.