Wen De Guo Tie

Pan-fried dumplings in a long shape, with a golden crispy bottom and a soft, chewy top. The filling is usually a mix of pork and vegetables, with savory juices when bitten into. Recommended to be eaten with dark soy sauce or chili sauce.

Boiled, yuanbao-shaped dumplings with a smooth and chewy wrapper. Choose between chives or cabbage and pork filling. A common staple in Taiwan, usually eaten with soy sauce and vinegar.

A meal where dumplings are enjoyed together with hot and sour soup. The rich, hot and sour soup envelops the plump dumplings, allowing you to both drink the soup and feel full. Suitable for those who enjoy strong flavors and rich textures.

A classic Chinese thick soup with a strong sourness and peppery heat. Rich in ingredients, including tofu, wood ear mushrooms, shredded bamboo shoots, carrots, and egg ribbons. Smooth and thick texture, appetizing and warming.

A refreshing soup with chewy, white fish balls. The broth is usually made from simmered pork bones, sprinkled with celery seeds and white pepper for flavor. The taste is fresh and light, suitable for pairing with richer-flavored potstickers.

A traditional drink made from ground soybeans, with a rich soy aroma. Smooth texture, usually with a moderate sweetness. A classic beverage to pair with potstickers or dumplings.

Uncooked raw dumplings for customers to buy and boil at home. Thin skin with generous filling, suitable for keeping at home. Must be kept frozen, boil in boiling water until cooked before eating.