Rong Rong Yuan Zhe Ning Can Ting

A classic cold dish from Jiangnan. Crucian carp is deep-fried, then slow-cooked with a generous amount of scallions and sauce. The fish bones are soft and edible, with a sweet and savory flavor, very appetizing.

This is a delicate vegetarian handmade dish. Bean curd skin is wrapped around shredded ingredients (like mushrooms, bamboo shoots, etc.), resembling a sparrow in shape. Rich in texture, full of bean aroma and the sweetness of vegetables.

Whole duck is deboned and stuffed with eight ingredients including glutinous rice, ham, chestnuts, and mushrooms, then steamed. The duck meat is tender, and the filling absorbs the duck oil's aroma, resulting in a soft and rich texture.

Duck is steamed then deep-fried. The skin is crispy and golden, while the meat remains tender inside. Served with salt and pepper for an aromatic dish.

Duck meat is braised and slow-cooked with a generous amount of scallions. The scallion aroma deeply penetrates the duck meat, and the sauce is thick, making it a traditional hearty dish that pairs well with rice.

Whole pig's trotter roasted until the skin is crispy, with rich and tender collagen inside. Chewy and not greasy, full of meaty aroma.

A braised dish combining eggs, chicken thighs, and pork hocks. Rich soy sauce and oil, all ingredients are stewed to be very flavorful, suitable for sharing among many.

Pork belly stewed with red yeast rice, resulting in a bright red color. The fatty parts melt in your mouth, and the lean meat is tender and not dry, with a unique sweetness and wine aroma from the red yeast rice.

Cleaned pig's kidney, cut into a flower pattern. Crispy and refreshing texture, no gaminess, available in stir-fried or cold salad style.

The fattiest part of the fish belly is braised. The fish is rich in oil, tender, and the sauce is delicious.

Fresh Pomfret deep-fried and sprinkled with salt and pepper. Crispy outside, tender inside, moderately salty and savory, allowing you to appreciate the delicate texture of the pomfret.

Pomfret is marinated, fried, and then smoked. It has a unique smoky aroma, firm meat, and a distinctive flavor.

This is a traditional "Kung Fu" dish. "Tuo Fei" usually refers to the essence of fish offal (like intestines, liver, etc.). It has a unique texture, savory and chewy, with the braising sauce removing any gaminess.

A famous Hangzhou dish. The fish is blanched in hot water and then drizzled with a sweet and sour sauce. The fish is extremely tender, with a flavor reminiscent of crab, and is appetizing.

A giant fish head is steamed and covered with chopped red chilies. The fish head is rich in collagen, with a spicy, savory, and fragrant flavor that pairs excellently with rice.

Flounder meat is tender, topped with crispy baked soybeans (soybean product). The savory baked soybeans perfectly complement the sweet fish, creating a rich texture.

Large fish head is braised with spicy bean paste and fermented glutinous rice, then the sauce is reduced. Rich and slightly spicy flavor, with smooth fish meat.

Premium Giant Grouper, simply steamed and drizzled with scallion oil. The skin is chewy and thick, the meat is firm and elastic, full of collagen.

Minced shrimp is stir-fried with water chestnuts, fried dough sticks, and other ingredients. Wrapped in fresh, crisp lettuce leaves for a refreshing and non-greasy bite.

Crisp shrimp and tender pork kidney are stir-fried together. Double the freshness of seafood and meat, with a rich and diverse texture.

Large shrimp balls coated in batter and fried to a golden brown. Crispy on the outside, with plump and springy shrimp inside.

Large jumbo shrimp with firm and sweet meat. Choose your preferred flavor: mildly spicy "Gan Shao", savory "Salt and Pepper", or sweet and sour "Tomato Sauce".

River eel is clear stewed with ham and bamboo shoots. The broth is clear yet rich, the eel meat is tender, and it is nourishing.

Soft-shelled turtle (terrapin) is braised with chestnuts and rock sugar. The skin is rich in collagen, with a soft and sticky texture, and the sauce is thick and sweet, highly nourishing.

Pig offal (like stomach, lung, etc.) is stewed with ham and "San Zao" brine in a claypot. The "Zao" aroma is strong, and the broth is rich and savory, a favorite among gourmands.

Luxurious claypot soup featuring premium ingredients like free-range chicken and pork hock. Long simmering time results in a milky white, extremely savory, and rich broth.

Tofu dish that has absorbed the essence of the broth. The tofu's pores are filled with savory broth, resulting in a soft and flavorful texture.

Soup made from slow-simmered old duck. The soup is milky white, the duck meat is tender, and the flavor is rich and not greasy.

Duck soup is stewed with creamy taro. The taro dissolves into the soup, adding thickness and aroma, complementing the duck meat perfectly.

A double-nourishing soup combining soft-shelled turtle (terrapin) and free-range chicken. The broth combines the essence of land and sea, incredibly savory, with auspicious meaning.

Handmade wontons are added to the free-range chicken soup base. Enjoy both the savory chicken soup and the smooth wontons for a satisfying meal.

Stewed with precious fish maw and free-range chicken. The soup is rich in collagen, thick and sticky, with beauty and skin-nourishing effects.

An extremely luxurious soup containing Jinhua ham ("Huo Tong"), free-range chicken, and shark fin. The broth is golden and rich, with concentrated umami, a top choice for banquets.

Traditional Jiangnan noodle dish. The noodles are soaked in the savory sauce from stir-fried shrimp and pork kidney. The noodles are soft and flavorful, with abundant toppings.

The restaurant's signature staple dish. Noodles are first boiled then pan-fried until golden brown and crispy on both sides, remaining soft in the middle. Crispy outside, soft inside, with an alluring aroma.

Young duck, about 28 days old, is used for its extremely tender meat. Thin skin, tender meat, and soft bones, this dish emphasizes ingredient selection.

Pork ribs are steamed with a special rice flour coating. The rice flour absorbs the pork rib's oil, resulting in a soft, savory, and tender texture.

Cuttlefish (Black Carp) is braised with pork bones and meat. The cuttlefish's umami permeates the meat and bones, a blend of sea and land flavors, savory and pairs well with rice.

Classic Shanghai-style braised pork belly, slow-cooked in a claypot. Rich red color, fatty but not greasy, slightly sweet, melts in your mouth.

Fish meat is diced and stir-fried with crab roe and crab meat. Tender and delicate texture, full of rich crab flavor, a refined handmade dish.

Eel segments are stir-fried with a generous amount of garlic. The garlic flavor is rich, removing any earthy taste from the eel, and the eel meat is springy and firm.

River eel is braised with whole chestnuts. The eel is tender, the chestnuts are sweet and soft, and the sauce is thick and delicious.

Jumbo shrimp coated in breadcrumbs and deep-fried to a golden brown. Crispy on the outside like Japanese tonkatsu, with sweet and juicy shrimp inside.

Dragon Grouper is steamed with pearl melon (a type of melon). The fish is delicate and boneless, and the melon's fragrance enhances the fish's freshness.

A luxurious dish combining three premium dried seafoods: shark fin, sea cucumber, and dried scallops. Ingredients are properly rehydrated, the sauce is rich, and every bite is full of umami.

Combines three precious ingredients: fish maw, sea cucumber, and dried scallops. Rich in texture, with the stickiness of fish maw, the chewiness of sea cucumber, and the sweetness of dried scallops.

Espresso, intense and rich flavor, with abundant crema.

Double shot of espresso, for a richer flavor.

Espresso added to hot water, preserving the coffee's aroma and oils, with a richer taste than Americano.

Espresso with hot milk and a generous amount of fine milk foam. Balanced coffee and milk flavors, with a delicate foam texture.

Espresso with a generous amount of hot milk and a small amount of foam. Rich milk flavor, smooth texture, suitable for those who don't like very bitter coffee.

Chocolate syrup added to latte. Features the sweetness of chocolate and the bitterness of coffee, a coffee drink like a dessert.

Hot drink made with high-quality Michel Cluizel 72% chocolate. Rich and mellow taste, with a balanced bitterness and sweetness.

Milk tea made with Hojicha (roasted green tea). Has a unique roasted aroma, the tea is mellow and not astringent, and it's very smooth with milk.

Drink made with kumquats and calamondins. Sweet and sour, appetizing, with a citrusy fragrance, soothing the throat and quenching thirst.

A drink based on roselle, flavored with plum. Vibrant red color, with a sweet and sour, refreshing taste, perfect for summer.

Drink made with Japanese Sanboken or pomelo. Fresh and unique flavor, with an elegant pomelo aroma.

Oolong tea from high-altitude tea regions. The tea liquor is golden and clear, with a delicate and elegant aroma, and a mellow, smooth taste with a distinct aftertaste.

Heavily fermented and roasted Tieguanyin tea. The tea liquor is deep in color, with a distinct roasted aroma and orchid fragrance, offering a rich, mellow, and smooth taste.

Black tea prepared in the style of oolong tea, or a specific variety (like Red Oolong). It has a natural honey aroma, a mellow and non-astringent taste, and a higher sweetness.