The Emporia

Crispy on the outside, soft on the inside fried taro. Made from mashed taro mixed with flour, shaped into balls, stuffed with seasoned minced meat, and fried until beautifully puffy. It has a rich and creamy taro flavor.

Crispy thin-skinned wontons filled with seasoned minced shrimp, deep-fried until golden and crispy. Served with plum sauce to cut through the richness and enhance the flavor.

Radish cake made from grated radish mixed with flour, steamed until cooked, then pan-fried until the outside is slightly browned. The inside is soft and chewy, with a fragrant aroma of radish and seasonings.

Thin sheets of tofu skin wrapped around seasoned minced shrimp or pork, then fried until golden and crispy. It offers a crunchy texture from the tofu skin and a savory flavor from the filling.

Chive dumplings stir-fried in a small amount of oil until the outside is crispy and fragrant from the wok, while the dough remains soft. Served with dark soy sauce dip.

Fresh fish fillet steamed and topped with a zesty dressing, fragrant with lime, chili, and garlic. It has a perfectly sour and spicy taste, offering a refreshing experience.

Seasoned minced shrimp wrapped in seaweed, steamed until cooked, and topped with a savory red sauce. Fragrant with sesame oil, the shrimp has a delightful bouncy texture.

Pork ribs marinated with fermented black beans and spices, steamed until the meat is tender and falls off the bone. It has a savory flavor with the unique aroma of fermented black beans.

Cantonese-style snack. Glutinous rice flour fried and stuffed with seasoned minced pork. The outside is lightly crispy, the dough is chewy and soft, with a well-balanced sweet and savory filling.

Chicken feet braised with fermented black beans and Chinese medicinal herbs until tender. The flavor is rich and deeply infused into the meat. Easy to eat and rich in collagen.