Shifu

Wheat noodles topped with a rich, dark sauce made from fermented soybean paste and minced pork. Pronounced salty and umami flavor. Mix the noodles and sauce well before eating.

Chicken version of noodles with fermented soy sauce and minced chicken. Savory flavor and creamy texture. Mix well before eating.

Noodles topped with a spicy beef and soybean paste sauce. Offers a combination of rich and pungent flavors. Mix to coat the noodles with sauce.

Vegan version of noodles in sauce, using plant-based substitutes and soybean paste. Rich in umami despite the absence of meat. Mix before eating.

Noodles served with a shrimp and soybean paste sauce. Distinctive marine flavor combined with the richness of the fermented sauce.

Thin-skinned soup dumplings filled with pork. Served in a clear, light broth. Silky and smooth texture.

Wonton soup dumplings with beef, seasoned. The broth is fragrant and slightly spicy. The dumplings are tender and flavorful.

Wonton soup dumplings filled with shrimp. The dumplings offer a crunchy shrimp texture inside a melting dough. Light and comforting broth.

Vegan soup dumplings with thin wrappers, filled with vegetables. Clear broth with delicate flavors. A light and healthy option.

Classic jiaozi filled with pork and napa cabbage. Soft dough encasing a juicy filling. Can be enjoyed pan-fried or boiled.

Dumplings filled with a vegetable mix. Varied texture and fresh taste. A meat-free alternative, available grilled or poached.

Dumplings filled with tender chicken. Mild flavor and pleasant texture. Dip them in black vinegar or soy sauce.

Original dumplings combining beef and tomato. The tomato adds a juicy and tangy touch to the rich meat.

Assortment allowing you to taste two types of dumplings from classic choices (pork, vegan, chicken, beef). Ideal for discovery.

Assortment of two flavors from premium options (cheese, shrimp, foie gras). A varied tasting experience.

Fusion dumplings filled with chicken and melting cheese. Creamy texture and rich flavor, unusual for traditional jiaozi.

Dumplings filled with whole or minced shrimp. Mild seafood flavor with a slightly crunchy texture.

Luxurious dumplings with foie gras and truffle. Intense, rich, and earthy flavors. A gourmet version of Chinese dumplings.

Asian-style burger using a steamed white bao bun. Topped with savory pork. The bun is fluffy and slightly sweet.

Burger in a soft bao bun with beef filling. Fusion of Western burger and Chinese flavors.

Bao bun burger with spicy chicken filling. The soft bun contrasts with the heat of the chicken. Tender texture and spicy taste.

Pan-fried buns filled with pork. The dough is thick and fluffy, with a crispy bottom. Juicy and savory filling.

Pan-fried buns filled with seasoned minced beef. Contrasting texture between the fluffy top and golden brown bottom.

Vegetable-filled buns, pan-fried at the base. A hearty and flavorful vegetarian option.

Miniature version of pork buns. Pan-fried, they are bite-sized. Ideal for sharing.

Mini buns filled with beef in barbecue sauce. Sweet-savory and smoky flavor in a fluffy bite.

Spicy chicken and emmental cheese mini baos. Bold fusion with a melting, spicy center.

Mini buns filled with lamb and cumin. Flavor profile inspired by Northern Chinese or Tex-Mex cuisine.

Mini mushroom and truffle baos. Woody and refined taste in a small format.

Famous Shanghai soup dumplings containing pork and a savory hot broth. To be eaten carefully by piercing the dough to drink the juice.

Beef version of soup dumplings. Delicate dough encasing rich meat and juice. Served steamed in bamboo baskets.

Soup dumplings filled with chicken. Lighter flavor than pork, but still juicy thanks to the encapsulated broth.

Pan-fried pork buns. Crispy and golden brown on the bottom, fluffy on top, with a juicy filling. Sprinkled with sesame and chives.

Pan-fried bun version with chicken. Typical crispy-fluffy texture contrast of Shengjian.

Pan-fried buns filled with beef. Juicy and savory, with a well-seared bottom.

Vegan pan-fried buns. Vegetable filling in a grilled, semi-leavened dough.

Pan-fried cheese buns. Melting, cheesy center with the traditional crispy exterior.

Elongated dumplings, pan-fried. Classic pork and shrimp filling. Crispy on one side and steamed on the other.

Pan-fried dumplings (Guotie) filled with beef and asparagus. The asparagus provides a crunchy and fresh texture.

Pan-fried dumplings with fish filling. Mild and light flavor.

Pan-fried dumplings filled with crab meat. Rich seafood flavor.

Vegan pan-fried dumplings. Seasoned vegetable filling.

Open-topped dumplings filled with chicken and corn. Served here grilled for added texture.

Original variation of Siumai dumplings with cheese. Melting and rich.

Siu mai in the style of Burgundy snails, flavored with garlic. A Franco-Chinese fusion.

Chef's broth, hot and comforting. Ideal to start the meal.

Light and crispy fritters with shrimp flavor, seasoned with thyme.

Immature soybeans served in their pods, seasoned with salt and pepper. To be snacked on by extracting the beans.

Crispy fried rolls filled with chicken and vegetables. Served golden and hot.

Fried wonton dumplings with beef, fried until very crispy. Served as an appetizer.

Shrimp coated in a light batter and deep-fried. Crispy on the outside, tender on the inside.

Fresh cucumber pieces seasoned with garlic, vinegar, and chili oil. Crunchy and refreshing.

Cold salad of black mushrooms (wood ear fungus). Crunchy and gelatinous texture, vinegary dressing.

Salad made of julienned dried tofu and vegetables. Light and fragrant dressing.

Marinated wakame seaweed salad, sprinkled with sesame seeds. Iody flavor and crunchy texture.

Fried rice with eggs and vegetables. A simple, tasty, and filling dish.

Traditional cold dish combining silky tofu and century eggs (fermented eggs with a strong flavor). Creamy and gelatinous texture.

Flaky wheat pancake with scallions. Pan-fried, crispy on the outside and soft on the inside.

Small cake or biscuit with Asian flavors. Sweet and fragrant.

Steamed brioche bun, filled with a sweet egg custard. Fluffy and warm.

Fried glutinous rice dough ball coated in sesame seeds, filled with peanuts. Crispy outside, chewy inside.

Glutinous rice ball sprinkled with shredded coconut, often filled with a sweet cream. Very tender and fluffy texture.

Glutinous rice balls filled with black sesame paste. Served warm, often in a light syrup or hot water.

Japanese dessert consisting of a glutinous rice dough (mochi) shell around an ice cream ball. Chewy and melting texture.

Classic cola soda, fizzy and sweet.

Sugar-free cola drink.

Sparkling Italian mineral water.

Orange soda with citrus pulp.

Clear soda with lemon and lime flavors.

Still natural mineral water.

Refreshing fruit juice.

Exotic fruit juice.

Peach-flavored iced tea.

Coconut milk drink, sweet and creamy.

Vegetable drink made from soy.

Fermented ginger soda, strong spicy taste.

Ginger soda, milder than ginger beer.

Drink containing aloe vera gel and pulp. Refreshing and textured.

Sweetened Chinese herbal tea, served cold. Known for its refreshing properties.

Light and refreshing Chinese lager.

Brewed green tea, vegetal and soothing flavor.

Espresso or long coffee.