Li Yuan Tang Bao Guan

Soup dumplings combining basil aroma with fresh oysters. Thin skin and juicy, the freshness of seafood and the fragrance of basil are perfectly blended.

The filling contains crisp loofah and chewy shrimp. The texture is refreshing and sweet, with the natural sweetness of vegetables in the broth.

Classic Shanghai dim sum, thin wrappers filled with pork and delicious hot soup. Be careful of the hot soup when biting; it's recommended to enjoy with ginger slices and vinegar.

Soup dumplings infused with rich crab roe, golden in color. Full of umami and the flavor of the sea, it's a more luxurious choice.

Steamed dumplings with shiitake mushrooms and assorted vegetables. Fragrant and suitable for vegetarians or those who prefer light flavors.

Steamed dumplings filled with seasoned minced beef. Rich beef aroma and a firm, juicy texture.

Siu Mai topped with a whole shrimp. The filling is abundant, and the texture is springy, a common delicacy in Hong Kong dim sum.

Crispy scallion pancake rolled with braised beef slices, scallions, and sweet bean sauce. Crispy outside and tender inside, with a savory-sweet blend and rich texture.

Potstickers with a golden-brown crispy bottom, filled with a mixture of pork, shrimp, and other ingredients. They are savory, juicy, and aromatic.

Pan-fried to a golden crisp, this round pancake is filled with juicy beef. Hot meat juices flow out with every bite, releasing a captivating aroma.

Layered dry-fried pancake, which becomes soft after being patted. Pure flour aroma, crispy outside and soft inside, not greasy.

Traditional flatbread with chopped scallions, pan-fried until the surface is crispy. Every bite is full of scallion aroma and the charred fragrance of the dough.

Hong Kong-style radish cake, soft and dense in texture. Pan-fried to a slightly charred surface, with the sweetness of radish and the savory aroma of cured meat.

Flatbread filled with stir-fried minced pork and pickled beans. The sourness of the pickled beans is appetizing and pairs wonderfully with the chewy texture of the flatbread.

Layers of crispy pastry enclose a moist shredded radish filling. The pastry is crispy and flaky, while the filling is sweet and juicy, sprinkled with sesame seeds for added aroma.

Thin pancakes filled with fine red bean paste, pan-fried until golden and sprinkled with sesame seeds. Sweet and not greasy, it's a popular Chinese hot dessert.

Traditional Chinese rice cake, soft and fragrant with rice, mixed with red beans for sweetness and texture.

Break open the steamed bun, and the sweet and rich salted egg yolk custard filling will flow out like lava. Sweet and savory with a delicate and smooth texture.

The pastry is made with pumpkin, giving it a golden color, and filled with rich black sesame paste. It is small and cute in shape, with a sweet flavor.

Layered steamed cake with a faint osmanthus fragrance. Soft and glutinous texture, moderately sweet.

Smooth panna cotta drizzled with sweet mango sauce. Rich in milk flavor and fresh with fruit aroma, it's a refreshing dessert.

A thick sweet soup made from finely ground black sesame. The sesame aroma is extremely rich, and the texture is smooth and mellow.

A sweet soup made with taro, served with chewy sago. Rich taro flavor and a smooth, dense texture, suitable for taro lovers.

Fried rice stir-fried with XO sauce and two types of fish. The rice grains are distinct and have the spicy seafood flavor of XO sauce.

Fried rice with crispy sakura shrimp. The unique aroma of sakura shrimp permeates the rice, giving it a dry and crispy texture.

Steamed white rice, suitable for pairing with strongly flavored dishes.

Sweet and sour plum juice that cuts through richness, with a hint of osmanthus fragrance. Served chilled, it's perfect with greasy or spicy food.

General non-alcoholic soft drinks, such as canned sodas or teas.

Chilled beer with a refreshing taste and malt aroma, a common accompaniment to meals.

A variety of cold appetizers, usually displayed on shelves for selection, such as pickled cucumbers, dried tofu, seaweed, etc. Subject to daily availability.

Tender duck blood stewed in a spicy broth. It has a smooth and flavorful texture with a numbing Sichuan peppercorn aroma, a classic spicy snack.

Deep-fried tofu cubes, crispy outside and tender inside, seasoned with salt and pepper. Savory and crispy, simple yet delicious.

Fish fillets are lightly battered and deep-fried, then coated in a sweet and sour sauce. The fish is tender, the sauce is appetizing, and the color is enticing.

Shandong-style cold chicken, with firm meat, drizzled with a special sour garlic sauce, offering a unique and refreshing flavor.

Chicken balls are deep-fried and coated in a special sauce. Crispy outside and tender inside, with a rich sauce flavor.

Fresh asparagus and lily stir-fried. Crisp and refreshing texture, retaining the original flavor and nutrients of the ingredients.

Large shrimp balls are deep-fried and tossed with wasabi mayonnaise. They have a springy texture, and the sauce has a slight kick with a creamy finish.

Pork ribs are deep-fried and coated in a sweet honey sauce. Golden in color, crispy and sweet in taste, with chewy meat.

A rich sauce made with crab roe as a base, served with tender tofu and assorted seafood. The flavor is fresh, delicious, and rich, perfect with rice.

Cabbage steamed in a bamboo steamer, preserving its natural sweetness and crispness. Lightly seasoned and healthy.

Steamed broccoli, simply seasoned or served with sauce. Crisp texture, suitable for pairing with rich main courses.

Loofah steamed with clams. The loofah absorbs the freshness of the clams, and the broth is clear and sweet, a refreshing vegetable dish.

Cold chicken marinated in Shaoxing wine sauce. The chicken is tender and smooth with a rich wine aroma, offering an elegant flavor.

Shrimp with goji berries, steamed in lotus leaves. The shrimp meat carries the fragrance of lotus leaves and the sweetness of medicinal herbs.

Beef brisket and tendon stewed until tender and flavorful. The sauce is rich, and the tendon is chewy and gelatinous.

Combines the unique flavor of century eggs with the tenderness of tofu, stir-fried with dried chilies and peanuts in the Kung Pao style, spicy and appetizing.

Classic Hakka dish, stir-fried with squid, dried tofu, pork belly, and celery. Savory and appetizing, with a rich texture.

Shredded pork stir-fried with sweet bean sauce, with a rich sweet and savory flavor. Served with duck pancakes, you can wrap the shredded pork and scallions in the pancakes.

Extra duck pancakes, for pairing with shredded pork in Beijing sauce or other dishes.

Cooked wontons drizzled with a special spicy oil and soy-vinegar sauce. They are slippery and have a fresh, spicy, and sour flavor.

Chicken soup stewed with ginseng and goji berries. The soup is clear and sweet with a faint herbal aroma, nourishing and healthy.

Two types of mushrooms are stewed with chicken. The umami of the mushrooms blends into the soup, and the chicken is tender, making for a delicious broth.

A soup stewed with bitter melon and chicken. The slight bitterness of the bitter melon helps to clear heat, and the soup is refreshing and has a lingering sweet aftertaste.

A light broth with fried tofu and thin vermicelli. The fried tofu absorbs the broth, and the vermicelli is smooth, a light soup dish.

A simple soup featuring fried tofu. The broth is light and suitable for pairing with dry noodles or rice.

A classic Chinese thick soup, with a sour and spicy appetizing flavor. Contains shredded tofu, wood ear mushrooms, bamboo shoots, and egg drops, with a rich texture.

A thick porridge made with millet, golden in color. It has a warm and stomach-soothing texture, usually served with sugar or eaten with flatbread.