Xue Li Hong Su Shi Dian Xin

A steamed bun made from fermented flour, filled with xue cai (pickled mustard greens). It has a soft texture and a savory, slightly spicy flavor, a classic Chinese vegetarian dim sum.

Fluffy steamed bun dough filled with crisp green beans. The green beans are usually diced and stir-fried, offering a crunchy texture and a light, fresh taste.

The filling includes shiitake mushrooms and bamboo shoots, wrapped in soft steamed bun dough. The rich aroma of shiitake mushrooms complements the crisp texture of bamboo shoots, creating a delicious flavor.

A sweet bun with a rich black sesame paste filling. The aroma of sesame is strong when bitten into, with a smooth texture, suitable as a snack or dessert.

A classic sweet bun with a fine and smooth red bean paste filling. It is sweet, with fluffy bun dough, a traditional noodle dish suitable for all ages.

The filling contains various vegetarian ingredients seasoned with spicy sauce. It has a rich flavor with a spicy kick, suitable for those who enjoy strong tastes.

This is a vegetarian version of Char Siu Bao, using vegetarian meat (like gluten or soy products) to mimic the texture and flavor of char siu, paired with a sweet and savory sauce. The bun typically has a "smiling" opening on top.

Dough is rolled into thin sheets, cut into shreds, and then rolled up and steamed, creating distinct layers like silver threads. It has a chewy texture with a faint aroma of flour and a slight sweetness, usually without filling.

Mantou dough mixed with walnuts and other nuts. It has a dense texture, with the crispness of nuts and the aroma of flour when chewed, rich in nutrients.

Mantou made with mashed taro, featuring a light purple hue and natural taro aroma. It has a soft and chewy texture with a mild, slightly sweet taste.

A drink made from ground and cooked soybeans. It has a smooth texture and a rich soy aroma, a classic drink for Chinese breakfast.

A crispy layered pastry filled with seasoned shredded daikon radish. The radish shreds are juicy and sweet, providing a perfect contrast to the oily crispness of the pastry.

Crispy pastry dim sum with a sweet red bean paste filling. The crust is flaky and crumbly, while the filling is smooth and dense, perfect for pairing with tea.

A crispy pastry filled with black sesame paste, often sprinkled with sesame seeds on top. It has a rich sesame aroma, a crispy texture, and is sweet.

A savory pastry combining the aroma of sesame with the salty, slightly spicy flavor of pepper and salt. Crispy and delicious with a unique taste.

Savory zongzi steamed in bamboo leaves, with glutinous rice. The filling is rich, containing shiitake mushrooms, peanuts, vegetarian egg yolk, etc. The rice grains are soft, flavorful, and infused with the fragrance of bamboo leaves.

Traditional vegetarian zongzi, with glutinous rice wrapped around ingredients like shiitake mushrooms and peanuts. It has a sticky texture and a savory flavor reminiscent of old times.

Made with a mixture of black glutinous rice (purple rice) and white glutinous rice, rich in nutrients. The filling includes chestnuts, vegetarian ham, etc., with a rich texture and the unique aroma of purple rice.

A sweet zongzi filled with fine red bean paste, with osmanthus added for fragrance. The glutinous rice is soft and chewy, the red bean paste is sweet but not greasy, with a delicate floral scent.

Also known as "Eight Treasure Rice," glutinous rice is mixed with sugar and oil, topped with various dried fruits or beans, and then steamed. It has a soft, sticky, sweet texture, symbolizing good fortune and completeness.

Steamed dumplings with a thin, chewy wrapper filled with various chopped vegetables and vegetarian ingredients. The wrapper is thin and chewy, while the filling is fresh and juicy. It tastes even better dipped in vinegar or soy sauce.

A rich, dark brown broth simmered with soy sauce, broad bean paste, and various spices. It has a savory, slightly spicy flavor with a mellow aroma.

A light and delicious soup with fried tofu as the main ingredient. The fried tofu absorbs the soup, making it tender and juicy.

A soup cooked with shredded preserved radish. The preserved radish has a unique salty, fresh taste and crispness, making the broth refreshing and appetizing.

A soup based on "xue cai" (pickled mustard greens). The broth has the unique aroma and slight sourness of xue cai, offering a refreshing flavor.

A classic Chinese soup combining the sourness of vinegar and the spiciness of pepper. The ingredients typically include tofu, wood ear mushrooms, shredded bamboo shoots, etc., with a thick and rich texture, appetizing and warming.

A rich braised broth served with noodles or glass noodles. The soup is spicy and has a sweet aftertaste. Vegetarian meat chunks soak up the broth, making this a hearty noodle dish.

A clear broth paired with large pieces of fried tofu that have absorbed the soup. Served with smooth noodles or chewy glass noodles, it has a mild and comforting texture, suitable for those who prefer light flavors.

Noodle soup served with savory and crisp preserved radish shreds. The salty and fresh flavor of the preserved radish infuses the soup, creating a rich texture with noodles or glass noodles.

Noodle soup with xue cai (pickled mustard greens). The unique aroma and crisp texture of xue cai add flavor to the light broth.

Hot and sour soup is ladled over noodles or glass noodles. The appetizing, thick, hot and sour sauce evenly coats the noodles, delivering a stimulating and satisfying bite every time.

Dry-mixed noodles topped with a vegetarian "zhajiang" sauce made from stir-fried dried tofu and broad bean paste. The sauce is rich and savory with a balanced saltiness, excellent when mixed thoroughly before eating.