Yu Zhen Xuan

A famous Cantonese dim sum dish with pork and fresh shrimp filling, topped with fish roe. The texture is firm and chewy, with a delicious taste. Usually served steaming hot in a bamboo steamer.

Dumplings made with squid paste, with a translucent skin. The texture is chewy and has a rich seafood sweetness.

Glutinous rice wrapped around a seasoned pork ball. The texture is soft and chewy, and the glutinous rice absorbs the aroma of the meat juices.

Classic Hong Kong dim sum, chicken feet are deep-fried and then steamed in a black bean sauce. The texture is soft and flavorful, rich in collagen, and the meat separates easily from the bone. The flavor is savory and slightly spicy.

Bone-in pork ribs steamed with fermented black beans and minced garlic. The meat is tender and juicy, with the unique savory flavor of fermented black beans. Suitable for eating with rice.

Fresh shrimp wrapped in a translucent crystal skin. The skin is soft and chewy, and the filling is crisp and sweet. A must-order classic dish in Cantonese dim sum.

Fluffy, snow-white steamed buns with a sweet and savory honey-glazed char siu filling. The bun splits open to reveal the filling, with a soft and dense texture, loved by adults and children alike.

Hot steamed buns, which ooze a golden salted egg yolk custard filling when opened. The texture is rich and smooth, with a blend of sweet and savory flavors. Be careful, it's hot.

Steamed dumplings shaped like ingots, usually filled with pork, shrimp, and vegetables. The skin is thin and the filling is generous, with a rich and layered texture. Usually served steaming hot in a bamboo steamer.

Minced fresh shrimp stir-fried with crispy ingredients, served wrapped in fresh lettuce. The texture is refreshing and crisp, with the freshness and sweetness of the vegetables perfectly combined.

Large prawn balls stir-fried with a slightly spicy and fragrant XO sauce (dried scallop sauce). The prawn meat is firm and chewy, and the sauce is rich and appetizing.

Shrimp balls fried to a golden crisp, tossed with a special fruit mayonnaise. The flavor is sweet and sour, refreshing, with a light fruity aroma, a popular appetizer.

Pork ribs are marinated and fried, then coated in a red sweet and sour sauce. The meat is tender, the sauce is thick, and the flavor is similar to sweet and sour ribs but richer.

A famous Cantonese dish where pork ribs are deep-fried and then stir-fried with a sweet and sour sauce and vegetables. Crispy outside and tender inside, sweet and sour, very appetizing.

Tender pork ribs with a rich black pepper sauce. The spiciness and aroma of black pepper stimulate the appetite, and the meat is tender and juicy.

Pork ribs coated in a sweet and sour sauce with orange flavor. The fruit acid balances the greasiness, resulting in a fresh and unique taste.

Classic sweet and sour meat dish, pork pieces are fried until crispy, then stir-fried with pineapple, green peppers, and a sweet and sour sauce. Bright red color, crispy outside and tender inside, sweet and sour and appetizing.

Selected tender lamb shoulder, pan-seared with a special sauce. The lamb has a unique flavor and a tender, juicy texture.

Boneless beef short ribs marinated and pan-seared. The meat has a chewy texture, is rich in fat, and has a strong savory flavor.

Tender beef slices stir-fried with crisp Chinese kale over high heat. The beef is tender and smooth, while the kale is crisp with a slight bitterness, a classic Cantonese home-style dish.

Beef slices stir-fried with cumin and other spices. The cumin aroma is strong and unique, with a desert flavor, slightly spicy and savory.

Beef slices stir-fried with king oyster mushrooms in oyster sauce. The king oyster mushrooms have a chewy texture similar to abalone, and the oyster sauce adds sweetness and savory flavor.

Chicken balls stir-fried with dried chilies, Sichuan peppercorns, and peanuts. The flavor is numbing, spicy, fresh, and fragrant, with tender chicken and crispy peanuts, very appetizing.

Diced turnip cake, pan-fried until crispy on the outside, then stir-fried with XO sauce, bean sprouts, and yellow chives. The texture is soft and slightly crispy, full of the spicy and fresh flavor of XO sauce.

Prawns deep-fried with tea leaves and sprinkled with salt and pepper. The prawn shells are crispy and edible, with a light tea aroma that is refreshing and enhances the flavor.

Soft-shell crab that can be eaten whole, including the shell, fried to a golden crisp and sprinkled with salt and pepper. The texture is crispy on the outside and tender on the inside, full of the crab's fresh flavor.

Fresh squid coated in flour and deep-fried, then stir-fried with salt and pepper. The texture is chewy and springy, moderately savory and salty, suitable as a snack with drinks.

Selected pork ribs with even fat distribution, fried until crispy on the outside and soft on the inside, simply seasoned with salt and pepper to retain the original flavor of the meat.

Lamb shoulder stir-fried with plenty of crispy fried garlic, fermented black beans, and chilies. The garlic flavor is rich and crispy, and the lamb is tender, a classic Typhoon Shelter preparation.

Beef short ribs seasoned with Typhoon Shelter's signature crispy garlic and chilies. The beef fat combines with the aroma of the crispy garlic for a rich texture.

Shrimp paste (baihua) stuffed into ingredients and deep-fried, then served with Typhoon Shelter crispy garlic. The exterior is crispy and garlicky, while the interior is sweet and chewy.

Fresh large prawns deep-fried until crispy, then covered with a generous amount of golden crispy garlic. The prawn meat is sweet, and the crispy garlic is savory, spicy, and crunchy, edible with the shell.

Peeled prawn balls prepared in the Typhoon Shelter style. Easy to eat, each bite has the chewiness of the prawn meat and the aroma of crispy garlic.

Pork ribs fried and then tossed with Typhoon Shelter crispy garlic and seasonings. The ribs are crispy on the outside and tender on the inside, with garlic flavor infused into the meat, full of flavor.

Selected Longhu Grouper, with tender white flesh, steamed to preserve its fresh flavor, drizzled with scallion oil and soy sauce. The meat is fresh, delicious, and tender.

Fresh sea bass steamed, with tender white flesh and a light, sweet flavor. Topped with shredded scallions and ginger, and drizzled with hot oil, releasing a rich aroma. The meat is fresh, delicious, and tender.

Large prawns with backs split, topped with generous minced garlic and steamed. The prawns absorb the essence of the garlic, with a sweet flavor and rich garlic aroma. Vermicelli is usually placed at the bottom to absorb the juices.

Premium Yamato Lobster, with firm and chewy flesh and an extremely delicious taste. Can be steamed to enjoy the original flavor or cooked with garlic for added flavor.

Plump crab with abundant roe. Steaming or cooking with garlic will showcase its fresh and sweet oceanic flavor.

A classic Taiwanese soup with a rich broth, containing deep-fried taro, abundant seafood, and rice vermicelli. The taro becomes soft and melts into the soup, and the vermicelli absorbs the delicious broth.

A clear soup simmered with shredded dried scallops and various mushrooms. The soup is sweet and refreshing, with a rich aroma of dried goods and mushrooms.

A seafood thick soup made with spinach puree, giving it a vibrant green color. Usually contains shrimp, squid, and other seafood pieces. The texture is smooth and the color is beautiful.

A soup primarily featuring fish slices and century eggs, usually with a milky white broth. The unique flavor of the century eggs surprisingly blends with the freshness of the fish soup, creating a rich taste.

Fresh loofah slices simmered in soup with mushrooms and goji berries. The flavor is light and refreshing, perfect for cleansing the palate.

A traditional famous dish, combining precious ingredients such as abalone, sea cucumber, and tendon, slow-cooked. The soup base is rich and gelatinous, with an extremely delicious and mellow flavor.

A soup stewed with shiitake mushrooms and chicken for a long time. The chicken is tender, the soup is clear and golden, full of chicken broth and mushroom aroma, nourishing and warming.

Stir-fried asparagus, Chinese yam (huai shan), and ginkgo nuts. The colors are fresh and vibrant, with a crisp and tender texture, a healthy vegetarian dish.

Sweet potato leaves stir-fried with century eggs (golden eggs) and salted eggs (silver eggs). The savory flavor of the salted eggs and the unique taste of the century eggs enrich the layers of the vegetables.

Sweet Chinese cabbage stir-fried with fragrant sakura shrimp. The sweetness of the sakura shrimp enhances the sweetness of the vegetables, resulting in a crisp texture.

Water lily stems, a unique Taiwanese long vegetable, stir-fried with goji berries. The texture is extremely crisp, with a light lotus fragrance.

Chinese kale, blanched or stir-fried, drizzled with oyster sauce. The kale stems are crisp and the leaves are tender, with a slightly bitter aftertaste. Oyster sauce adds a savory and salty flavor.

Chinese kale simply stir-fried with minced garlic. Retains the original crisp texture and natural flavor of the vegetables.

Water spinach (kong xin cai) stir-fried with fermented tofu (fu ru). The unique savory flavor of fermented tofu is a perfect match for the crisp and tender texture of water spinach.

Fresh loofah slices stir-fried, sometimes with ginger to counteract the cold. The texture is soft and tender, with a sweet and juicy flavor.

Stir-fried rice vermicelli seasoned with curry powder, usually with ingredients like shrimp, char siu, egg shreds, and vegetables. Golden in color, with a light curry spicy flavor.

Famous Cantonese stir-fried flat rice noodles, emphasizing 'wok hei'. The rice noodles are soft and chewy, stir-fried over high heat with beef or pork slices, bean sprouts, and yellow chives, full of aroma.

Fried rice with diced salted fish and diced chicken. The unique savory flavor of the salted fish is released at high temperatures, making the entire fried rice fragrant and uniquely flavored.

Vegetarian fried rice with truffle sauce and diced vegetables. The rich aroma of truffle combines with the rice, creating an elegant flavor.

Traditional Cantonese fried rice, featuring fresh shrimp as the main ingredient, with egg and scallions. The rice is distinct and flavorful, with a refreshing and delicious taste.

Noodles pan-fried until golden and crispy on both sides, then topped with a thick seafood gravy (containing shrimp, squid, etc.). The texture is crispy on the outside and soft on the inside, with abundant ingredients.

E-fu noodles (a type of fried egg noodle) braised with a special sauce and mushrooms. The noodles absorb the soup, have a soft and chewy texture, and are flavorful.

Tiger palm (pig tendon) and sea cucumber slow-cooked. Both are rich in collagen, with a soft, chewy texture and a rich sauce, a nourishing delicacy.

Teochew-style dish with pork tripe and chicken balls braised together, usually with a generous amount of white pepper. The broth is spicy and warming, the pork tripe is crisp, and the chicken is tender and smooth.

Tender beef (veal) casserole cooked with fresh Sichuan peppercorns and chilies. It has a numbing and spicy flavor, and the beef is delicate.

Fried egg tofu braised with various seafood (shrimp, squid, etc.). The tofu absorbs the seafood broth, with a slightly chewy exterior and a tender interior, suitable for all ages.

Vermicelli braised in a rich curry sauce, usually with meat or seafood. The vermicelli absorbs the spicy curry flavor, making it intensely flavorful.

Braised vermicelli with a base of Taiwanese Shacha sauce. The Shacha flavor is rich, savory, and salty, and the vermicelli is smooth and flavorful.

Large prawns and vermicelli braised in a clay pot. The sweetness of the shrimp infuses the vermicelli, making it fresh and delicious.

Chicken balls braised with Sichuan peppercorns and chilies. It has the numbing sensation of Sichuan peppercorns and the spiciness of chilies, a hearty dish that goes well with rice.

A classic Cantonese dish where eggplant is deep-fried and then braised with diced salted fish and diced chicken. The eggplant is soft and flavorful, absorbing the aroma of the salted fish, very appetizing and goes well with rice.

Fresh scallops (horned whelk) stir-fried with green vegetables, seasoned with truffle sauce. The scallops are fresh, sweet, and chewy, with the truffle aroma adding a perfect touch.

Large prawns and e-fu noodles braised in a rich sauce. The sauce is usually slightly sweet, sour, and spicy, with the noodles absorbing the prawn broth.

A famous Sichuan dish where beef slices are poached in spicy red oil broth, served over vegetables like bean sprouts. It is numbing, spicy, fresh, and fragrant, with tender and smooth meat.

Beef slices stir-fried in the Kung Pao style with dried chilies, Sichuan peppercorns, and peanuts. The beef is tender and smooth, with a savory, sweet, slightly spicy, and numbing flavor.

Boneless fish slices quickly stir-fried with XO sauce after being deep-fried. The fish is delicate, and the savory flavor of dried scallops in the XO sauce enhances the overall freshness.

Fresh shrimp and scallops steamed or stir-fried with chopped chili and celery. The sour and spicy flavor of the chopped chili contrasts with the sweetness of the seafood, and the celery adds a fresh aroma.

Fresh abalone steamed with minced garlic and vermicelli. The abalone is chewy and delicious, and the vermicelli absorbs the abalone juice and garlic aroma, making it very tasty.

Bone-in pork ribs marinated in a rich garlic sauce and cooked. The meat is tender and fragrant, with garlic flavor infused into the bone, suitable for gnawing.

A famous Jiangsu dish, pork ribs are slow-cooked in a rich sauce. The color is reddish-brown, the meat is tender and falls off the bone, and the flavor is moderately sweet and savory.

Beef short ribs pan-seared and drizzled with black pepper sauce. The spiciness of black pepper complements the aroma of the beef fat.

Beef slices and tofu braised in black pepper sauce. The tofu is tender, the beef is fresh and fragrant, and the black pepper sauce is very appetizing.

Squid braised with Sichuan peppercorns and chilies. The texture is chewy and crisp, with the characteristic numbing and spicy flavor of Sichuan cuisine.

Traditional Chinese sweet soup, the flavor may vary daily (e.g., red bean soup, mung bean soup, or sago soup). It is warm and smooth, suitable for cleansing the palate after a meal.

Almond pudding with a smooth, tofu-like texture. It has a rich almond aroma and is usually served with syrup or fruit, chilled and refreshing.

A chilled jelly made from peeled mung bean paste. The texture is fine and smooth, melting in the mouth. It usually contains red bean paste filling and tastes even better when chilled.

Rich and smooth panna cotta drizzled with a special fruit jam or puree. The rich milk flavor combined with the sweet and sour taste of the fruit is refreshing and not greasy.

A famous Taiwanese semi-fermented tea. The tea liquor is golden and clear, with an aroma between green and black tea. It has a mellow, rich taste with a sweet aftertaste, suitable for pairing with dim sum.

Jasmine tea-based, infused with jasmine flower aroma. The tea aroma is fresh and pleasant, with a refreshing taste, helping to cleanse the palate and aid digestion.

A type of oolong tea with a heavier roast. The tea is dark brown, with a unique charcoal aroma (Guanyin rhyme) and a rich taste.

A fermented tea from Yunnan, with a reddish-brown liquor. The taste is mellow and smooth, with a unique aged aroma, very suitable for aiding digestion and reducing greasiness.