Su Hang Dian Xin Dian

Classic Jiangnan dim sum, with thin wrappers encasing delicious pork filling and rich soup. Be careful of the hot soup when eating; it is recommended to enjoy with shredded ginger and vinegar.

The filling combines sweet loofah with fresh, crisp shrimp, offering a light and non-greasy taste. The broth carries the sweetness of the vegetables.

Filled with delicious hairy crab roe and pork, the soup is golden yellow and rich in crab flavor, a more luxurious soup dumpling option.

Sweet small buns filled with rich black sesame paste and a hint of osmanthus fragrance, perfect as a dessert.

Small steamed buns filled with smooth red bean paste, with a soft exterior and sweet filling, a traditional Chinese dessert.

Made with fresh taro paste, the filling is smooth and has a natural taro aroma, suitable for taro lovers.

Miniature soup dumplings, one bite each, served with a complimentary soup. This is a Shanghai-style dim sum available during specific hours.

Steamed dumplings with a filling of chopped green vegetables (usually bok choy or snow cabbage) mixed with pork. The wrappers are chewy and the filling is fragrant, with a higher proportion of vegetables.

Each steamed dumpling is filled with fresh shrimp and minced meat, full of flavor, with the wrappers steamed to a translucent state.

Steamed dumplings with a seafood flavor combining fish and shrimp, with a delicate and delicious taste, a rare specialty flavor.

Vegetarian steamed dumplings, filled primarily with bok choy, shiitake mushrooms, and glass noodles, offering a light and healthy option.

Shanghai-style shao mai, with a filling mainly of seasoned sticky rice and minced meat. It has an open top and a soft, filling texture.

A refreshing Shanghai snack, featuring glass noodles (thin noodles) paired with oil tofu and bean curd skin rolls stuffed with meat, all in a light and delicious broth.

A soup dish containing three large Shanghai-style pork and cabbage wontons with glass noodles. The wontons have thick wrappers and generous fillings, served in a clear broth.

A glass noodle soup with snow cabbage (pickled mustard greens) and bean curd skin as main ingredients, with a unique flavor and the savory aroma of snow cabbage.

Noodle soup with large Shanghai wontons. The wontons have a substantial filling, making it a hearty noodle dish.

Noodles stir-fried with napa cabbage and shredded pork over high heat, with a soy sauce aroma and vegetable sweetness, a traditional Chinese stir-fried noodle dish.

Noodle soup served with a crispy fried pork chop. The pork chop is usually not thickly battered and is well-marinated. The noodle soup is often clear or soy sauce-based.

Thickened, rich soup with abundant ingredients (such as wood ear mushrooms, meat slices, vegetables, etc.), similar to hot and sour noodle soup but without the sourness or spiciness, offering a mellow taste.

Shanghai-style mixed noodles topped with 'Eight Treasure Spicy Sauce,' made from stir-fried diced firm tofu, meat, bamboo shoots, peanuts, and other ingredients, savory and appetizing.

Noodle soup based on hot and sour soup, with balanced acidity and peppery heat. Ingredients include tofu, wood ear mushrooms, and shredded bamboo shoots.

Clear noodle soup with stir-fried snow cabbage and shredded pork. The broth is light and refreshing, with the unique aroma of snow cabbage.

Fried sauce noodles. Noodles are topped with a rich sauce made from sweet bean paste and fermented bean paste stir-fried with minced meat. Mix well before eating for a savory and rich flavor.

Traditional Shanghai soup, containing oil tofu and bean curd skin rolls stuffed with meat. 'Niang Tou' refers to these stuffed ingredients, with a clear and fresh broth.

Pure soup containing five plump Shanghai-style pork and cabbage wontons, without noodles.

Classic Chinese thick soup, with balanced sourness and mild peppery heat, containing abundant ingredients like tofu, wood ear mushrooms, and egg drops.

Light and smooth corn chowder, 'Furong' refers to the delicate egg drops in the soup, with a sweet flavor suitable for all ages.

Homestyle soup with a base of sweet and sour tomatoes, with added tofu and egg drops, balanced and appetizing.

The soup base version of Da Lu Mian, a thick mixed stew, with abundant ingredients, without noodles.

Traditional Chinese savory flaky pastry, named for its golden, round shape resembling a crab shell when baked. Usually savory, with a crispy layered crust and a scallion filling.

Chinese sweet flaky pastry, filled with a mixture of red bean paste and date paste, with a rich aroma and smooth texture.

Savory flaky pastry, filled with seasoned shredded radish, offering a savory and refreshing taste with a crispy, flaky crust.

A type of savory flaky pastry, filled with fresh meat or pork loin, with meat juices seeping into the flaky crust, offering excellent flavor.

Sweet flaky pastry, filled with taro paste and pine nuts. The pine nuts add texture and a nutty aroma.

Sweet flaky pastry, with a date paste base and chopped walnuts, offering rich texture and traditional flavor.

Sweet flaky pastry, with a filling of black sesame seeds and melon seeds, full of nutty aroma.

Suzhou-style mooncake, characterized by its flaky, layered crust (thousand-layer pastry), differing from the soft crust of Cantonese mooncakes. Usually available in sweet and savory varieties.

Fluffy egg fried rice with fresh shrimp, light and delicate in flavor, a classic fried rice style.

Egg fried rice served with a crispy Ningbo-style fried pork chop. The pork chop is tender and flavorful, making it a very filling meal with the fried rice.

Egg fried rice stir-fried with shredded cabbage and pork. The moisture from the vegetables makes the fried rice moist and sweet.

The most richly-filled fried rice, containing shrimp, cabbage, and shredded pork, satisfying both sea and land flavors at once.

Ningbo rice cakes are chewy and are stir-fried with snow cabbage, bean curd skin, and shredded pork, a classic staple of Jiangnan cuisine.

Stir-fried rice cakes with napa cabbage and shredded pork. The flavor is sweeter than the snow cabbage version, suitable for diners who dislike the taste of snow cabbage.

Soup version with rice cakes, the rice cakes are softened in a delicious broth, served with snow cabbage, bean curd skin, and shredded pork, warm and smooth.

Rice cakes in a cabbage and shredded pork broth. The broth is light and sweet, and the rice cakes are soft, making it a refreshing soup dish.

Long-shaped Huzhou zongzi, the sticky rice is soaked in the sauce from marinated pork chunks, resulting in a soft, flavorful texture with a rich pork aroma.

Sweet Huzhou zongzi, filled with fine red bean paste, sometimes mixed with lard for aroma, with soft and sweet sticky rice.

Deep-fried to a golden crisp, the interior is fluffy and stringy like noodles. This item does not come with condensed milk; enjoy the original wheat aroma.

Steamed silver rolls, with a soft, fluffy texture and a hint of sweetness and wheat aroma.

Deep-fried exterior with a filling of chives and shredded pork. The chives have a unique aroma, and the filling is tender.

A la carte fried pork chop (Ningbo style), deep-fried without a thick batter, with firm meat and the savory flavor of the marinade.

Water spinach stir-fried over high heat, with a crisp texture, usually sautéed with garlic, a common Taiwanese vegetable dish.

Stir-fried A-choy (Taiwanese lettuce), with a slightly bitter-sweet taste and a tender, crisp texture.

Stir-fried Chinese cabbage, retaining the vegetable's natural sweetness and crispness.

Canned carbonated beverages.

Lemon-flavored clear carbonated beverage.

Classic Taiwanese apple-flavored soda, with fine bubbles and an apple aroma.

Fermented milk drink, sweet and sour, refreshing, and palate-cleansing.

Unsweetened green tea, with a mellow taste, suitable for cleansing the palate with meals.

Local Taiwanese lager beer, smooth and easy to drink with low bitterness, excellent when served cold.

A famous Japanese beer brand with a rich malt flavor and a refreshing taste.