Xiang Fu Can Ting

Simply stir-fried with fresh small shrimp, retaining the original sweet flavor of the shrimp. Crispy and refreshing texture, not greasy. Suitable for diners who prefer original flavors.

Selected small shrimp stir-fried with peas (bean eyes). The fragrance of peas complements the freshness of shrimp. Rich texture, suitable for pairing with rice.

Tender shrimp stir-fried with pea sprouts. The unique fragrance of pea sprouts combined with the freshness of shrimp. Crispy texture, a refreshing delicacy.

Shrimp stir-fried with fresh lily petals. Lily has a crisp and sweet taste. The overall flavor is light and elegant, with a faint floral aroma.

Selected large shrimp stir-fried with peas. Shrimp meat is plump and chewy, peas are sweet. A classic Chinese stir-fry, suitable for all ages.

Classic stir-fried large shrimp, without excessive seasoning, focusing on the freshness of the shrimp itself. Q-textured and smooth, crystal clear color.

Shrimp coated in a sweet and sour tomato sauce. Bright red color, appetizing sweet and sour flavor. Very good with rice, very popular with children.

Shrimp with a special sauce (usually containing mayonnaise and fruits like pineapple). Sweet and rich flavor, smooth texture.

A rich sauce made with shrimp is poured over crispy rice. It sizzles when served, with a crispy exterior, soft interior, and rich sauce aroma.

Shrimp and eggs stir-fried over high heat. The egg aroma and shrimp freshness are perfectly blended. Fluffy and tender texture, a home-style delicacy.

Classic scrambled eggs with shrimp. The eggs are scrambled to a tender and smooth state. The texture is soft and tender, with a light and fresh flavor, suitable for all ages.

Tender tofu braised with shrimp. The tofu absorbs the seafood broth, full of umami. Smooth texture, very good with rice.

Shrimp shreds stir-fried with yellow leek. The unique aroma of yellow leek complements the sweetness of shrimp. Delicate texture, fragrant.

A dish containing two different flavors or preparations of shrimp. Usually a combination of stir-fried and sweet and sour or other sauce-based flavors, enjoying double deliciousness at once.

Shrimp stir-fried with spicy bean paste, with the sauce reduced. Reddish color, savory and slightly spicy flavor, very appetizing.

A shrimp dish combining three different cooking styles. A rich taste experience, suitable for group gatherings and sharing.

Fresh white shrimp simply blanched in salt water. Best to taste the natural sweetness and elasticity of the shrimp. Recommended to peel and eat directly or dip in a little vinegar and ginger sauce.

Whole white shrimp deep-fried until crispy. The shrimp shell is crispy and edible, and the shrimp meat is firm. Salty, fragrant, and crispy texture, an excellent appetizer.

Minced shrimp stir-fried with water chestnuts, fried dough sticks, etc. Served wrapped in fresh lettuce leaves. Rich in texture, both crispy and refreshing.

Shrimp paste formed into balls, deep-fried until golden and crispy. Crispy on the outside, tender on the inside, with fresh shrimp juice when bitten.

Large prawns with salad dressing and almond slices. Sweet and rich flavor, with a nutty aroma. Usually served per person.

Large prawns braised in a sweet and sour tomato sauce. Shrimp meat is thick and chewy, sauce is rich and appetizing. Usually served per person.

Large prawns braised in a red-braised sauce. Savory and slightly sweet flavor, rich in sauce aroma. Shrimp meat is firm and plump.

Sliced large shrimp stir-fried with pea sprouts. The shrimp slices are more tender, paired with refreshing pea sprouts, elegant flavor.

A combination of two different flavors of fried shrimp chips. You can taste the delicious variations of shrimp chips in different sauces.

A platter of shrimp chips in three different cooking styles. Showcasing the chef's diverse interpretation of shrimp dishes, a feast for the eyes and palate.

Quickly stir-fried large shrimp chips. The shrimp chips are thick and chewy, retaining the original flavor of seafood.

Large shrimp chips stir-fried with spicy bean paste. The sauce tightly coats the shrimp chips, spicy and satisfying, with a chewy texture.

Shrimp chips stir-fried with fresh lily bulbs. The sweetness of lily bulbs and the freshness of shrimp chips are perfectly blended, with a crisp and elegant texture.

Large shrimp chips with a sweet and rich special sauce. Smooth texture, rich flavor, a delightful dish for entertaining guests.

A clear soup made with Xueli (pickled vegetables) and shredded pork. The soup has the unique savory and fresh flavor of Xueli, refreshing and appetizing.

A classic home-style soup made with crispy preserved mustard green shreds and shredded pork. Savory soup, crispy preserved mustard greens.

A mixed soup containing various vegetables, shredded meat, or seafood. Rich in ingredients, clear and sweet broth, balanced nutrition.

A soup made by stewing sauerkraut and pig's tripe slices. The sourness of sauerkraut can remove fishiness and degrease, and the tripe is chewy.

Usually a clear soup made with three ingredients: ham shreds, chicken shreds, and bamboo shoot shreds. Delicate knife work, clear and delicious broth.

A simple and pure soup. Egg liquid forms flower-like thin slices in hot soup. Smooth texture, light flavor.

Thick corn soup base with minced chicken. Sweet and rich flavor, smooth texture, very popular.

A soup made by simmering dried bamboo shoots (a type of pickled bamboo shoot) with chicken for a long time. The broth is mellow, with the savory and fresh aroma of bamboo shoots.

A soup made with small taro and chicken. The taro is soft and creamy, the soup is slightly thick, with a mild and mellow flavor.

The savory flavor of Jinhua ham balances the sweet freshness of winter melon. The soup is clear, with a refreshing and palate-cleansing taste.

A clear soup made with fresh clams and winter melon. Full of seafood sweetness, winter melon is soft and melts in your mouth.

A soup made with Fucai (pickled mustard greens) and pork ribs. The unique savory and sweet flavor of Fucai is infused into the soup, and the pork ribs are tender.

Includes large fish balls with filling, sauerkraut, and pork slices. The fish balls are chewy and fresh inside, and the soup is sour and appetizing.

A famous Huaiyang dish, made with very fine dried bean curd shreds, chicken shreds, and ham shreds. The broth is delicious, and the dried bean curd absorbs the soup, with a delicate texture.

A classic Chinese thick soup with both sour and spicy flavors. Contains rich ingredients such as tofu, wood ear mushrooms, shredded pork, and shredded bamboo shoots, with a thick consistency.

A thick soup made with shredded meat and tender tofu. Smooth and tender texture, moderate savory flavor, a mild soup.

A famous Hangzhou dish, a thick soup made with Australian beef mince, egg white, and cilantro. Smooth texture, fragrant beef.

A thick soup made with spinach puree (emerald) and dried scallop shreds (conpoy). Beautiful green color, rich seafood flavor.

A thick soup made with small silver fish and amaranth. Smooth texture, tender and boneless silver fish, rich in nutrients.

Amaranth cooked with preserved egg. The unique flavor of preserved egg blends into the soup, making it mellow and delicious.

Dumplings with various vegetable fillings. Thin skin and abundant filling, refreshing taste. Can be steamed to maintain lightness, or pan-fried for added crispiness for an additional charge.

The filling contains meat, shrimp, and three other delicious ingredients. Rich and delicious flavor. Can be steamed dumplings or pan-fried dumplings (potstickers) for an additional charge.

Classic chive and pork dumplings. Rich chive aroma, delicious broth. Can be steamed or pan-fried according to preference.

Hong Kong-style Shao-Mai topped with shrimp. Full and firm filling, with juicy and fresh shrimp when bitten.

Traditional pork filling Shao-Mai. Thin and soft wrapper, juicy and fragrant filling, a classic dim sum choice.

Soochow style soup dumplings with thin skin and abundant soup. Be careful of the hot soup when eating. It is recommended to take a small bite to sip the soup first, then eat the filling and skin.

Northern pancake fried until golden and crispy, with chopped scallions in the layers. Crispy on the outside, soft on the inside, with rich scallion aroma.

Stir-fried green beans wrapped in a pancake. The pancake is chewy, and the green beans are dry and flavorful, with rich texture.

Dry-fried pancake, not greasy. Dense and chewy texture, becomes more fragrant with chewing, allowing you to taste the natural sweetness of the flour.

Half-moon shaped pancake with a filling of chives, vermicelli, and egg. Golden and crispy crust, fragrant filling.

Steamed buns shaped like peaches, symbolizing longevity. Usually filled with sweet red bean paste or date paste, suitable for birthdays or celebrations.

Small steamed buns filled with rich red date paste. Sweet and delicate flavor, soft bun.

A crispy pancake filled with sweet red bean paste, sprinkled with sesame seeds on top. Crispy and fragrant on the outside, sweet but not greasy on the inside, a popular Chinese dessert.

Lotus root stuffed with glutinous rice, simmered with rock sugar for a long time. Soft and sweet texture, with the aroma of osmanthus or syrup.

Steamed taro paste until smooth, topped with various preserved fruits and dried fruits (eight treasures). Delicate and smooth texture, rich taro aroma, a traditional banquet dessert.

A dessert similar to fried Yuanxiao, glutinous rice dough deep-fried and coated with sesame seeds. Crispy on the outside, soft and chewy on the inside, usually with a sweet filling.

Tangyuan (Yuanxiao) deep-fried until golden brown. Crispy on the outside, soft glutinous rice inside, with warm, flowing filling.

A sweet soup simmered with white fungus and lotus seeds. Smooth and rich in collagen, lightly sweet and nourishing, suitable for cleansing the palate after a meal.

A hot sweet soup made from finely ground walnuts. Thick texture, full of rich nutty aroma, warm and nourishing.

A thick sweet soup made from finely ground black sesame seeds. Fragrant, smooth texture, a classic healthy dessert.

A sweet soup made with sweet fermented rice (fermented glutinous rice), with stuffed Tangyuan. Has a light wine aroma and sweet and sour taste, Tangyuan is soft and sweet.

Offers a variety of main course options, including fried rice, fried noodles, and various noodle soups. You can ask the server about the specific flavors and ingredients of the day.