Dongmen Xing Ji Shou Gong Shui Jiao

A steamed bun made with fermented dough wrapped around seasoned pork filling. The wrapper is fluffy and soft, and the filling is savory and juicy. Suitable as breakfast or a snack, best enjoyed hot.

The filling contains chopped bok choy and pork, which is crisp and refreshing. The wrapper is soft and fluffy, with the natural sweetness of the vegetables. It's a steamed bun option with a balanced mix of meat and vegetables.

A classic Hong Kong dim sum, with an open-faced wrapper filled with sweet and savory honey-glazed char siu. The texture is soft and fluffy, with a rich filling. Suitable for pairing with tea.

A sweet steamed bun filled with a rich black sesame paste. The sesame aroma is intense, and the filling is sweet and smooth. Suitable as a dessert or for afternoon tea.

The filling is a fine and smooth red bean paste, with a white and soft exterior. The taste is sweet without being cloying, with the unique aroma of red beans. A classic Chinese sweet steamed bun.

A sweet steamed bun filled with a rich custard filling. The filling is full of egg and milk fragrance, with a smooth texture. A popular dim sum for adults and children alike.

A healthy steamed bun made with a variety of grains and cereals. It has a dense, chewy texture with the natural aroma of grains. Healthy and nutritious, suitable for those who focus on a balanced diet.

The filling is a mixture of salted egg yolk and butter, creating a molten center. When broken open, the golden filling flows out like lava, with a rich blend of sweet and savory flavors.

A steamed noodle dish made by rolling up dough, often with scallions or a simple savory flavor. It has distinct layers and a soft texture. Suitable for pairing with soy milk or congee.

Chilled noodles are drizzled with a special sesame sauce and soy sauce dressing, usually served with shredded cucumber. The texture is chewy and refreshing, with a rich sauce aroma. A summer-exclusive dish to beat the heat.

A classic Hong Kong dim sum, with a yellow wrapper filled with a mixture of pork and shrimp, open at the top. It has a springy texture and is full of fresh flavor. Suitable for dipping in soy sauce or chili sauce.

The wrapper is crystal clear and chewy, with a whole or chopped shrimp inside. It looks exquisite and tastes light and fresh. The wrapper becomes translucent after steaming.

The filling combines fresh shrimp and chives, with a rich aroma. The dumpling wrapper is thin and the filling is abundant, with every bite offering the pungent flavor of chives and the sweetness of shrimp.

A type of Hong Kong-style dumpling, typically filled with pork, shrimp, shiitake mushrooms, etc., folded into a half-moon shape or with pleats. It has a rich and substantial texture. The name originates from its traditional shape, and it usually does not contain real shark fin.

Thin, smooth rice noodle sheets rolled with fresh shrimp. The texture is smooth and delicate, and the shrimp is crisp. Usually served with sweet soy sauce.

Smooth rice noodle sheets filled with diced honey-glazed char siu. The mildness of the noodle sheets contrasts with the savory sweetness of the char siu. It's even more delicious drizzled with soy sauce.

A traditional dim sum made from glutinous rice flour dough, steamed on a bamboo leaf. Usually filled with savory fillings like shredded radish or minced pork. It has a faint bamboo leaf aroma and a soft, sticky texture.

Pork meatballs coated with glutinous rice and steamed, appearing as white pearls. The meatballs are tender, and the glutinous rice is soft and sweet. It's a cute and delicious dim sum.

A traditional dessert made primarily from glutinous rice, mixed with sugar and oil, and decorated with various dried fruits and bean paste. It has a soft, sticky, sweet texture and vibrant colors. Symbolizes good fortune and completeness.

A sweet glutinous rice cake made by steaming purple glutinous rice with dried longan. It has a rich longan aroma and the chewiness of purple rice. It embodies the concept of nourishing the body.

Assorted Chinese preserved meats (sausage, liver sausage, and cured pork) are placed on top of rice and steamed. The fat seeps into the rice, making it savory and appetizing. It's a classic Hong Kong staple.

A savory pastry made by steaming rice flour mixed with shredded radish. It has a dense texture with the natural sweetness of radish. Can be pan-fried until golden and crispy, or steamed and eaten directly.

Sliced radish cake is pan-fried on a griddle until golden brown and fragrant. Crispy on the outside, tender on the inside, with a rich aroma. Usually served with garlic soy sauce.

Made by wrapping a large amount of fresh shredded radish filling in dough and then pan-frying or baking. The skin is crispy, the filling is moist and sweet, with a distinct peppery aroma.

Layers of flaky pastry enclose a sweet and savory honey-glazed char siu filling. The pastry is crispy and crumbly, and the filling is rich and flavorful. It's a classic Hong Kong dim sum that tests the skill of the pastry chef.

Thin dough wraps filled with vegetables, shredded meat, etc., rolled into long strips and deep-fried until golden and crispy. It has a crunchy texture and a savory filling. Suitable for dipping in sweet and sour sauce.

Shrimp paste is coated onto tofu skin along with shrimp and fish paste filling, then deep-fried. The outer bean curd skin is thin and crispy, and the filling is fresh and springy. It has a rich, multi-layered texture.

Shrimp paste is coated with almond slices and deep-fried, often with diced pineapple inside. It has a crispy texture with an almond aroma, and the sweetness of pineapple helps to cut through the richness and enhance the flavor.

Shrimp cakes coated with white sesame seeds, with a filling of chives and fresh shrimp. After frying, the sesame aroma is rich and perfectly combined with the flavors of chives and shrimp.

The wrapper is made of glutinous rice flour, deep-fried to a golden color, crispy on the outside and soft and chewy on the inside. The filling is usually a savory mixture of pork, dried shrimp, and shiitake mushrooms. It has a unique texture, like fried mochi.

Glutinous rice dough coated with white sesame seeds and deep-fried. The filling is usually red bean paste or sesame paste. The exterior is crispy and chewy, sweet and delicious. It's a common Chinese fried snack.

Steamed taro mashed and mixed with sugar and oil to make a dessert. It has a smooth, creamy texture and a rich taro aroma. It's a traditional Taiwanese dessert.

Large pork meatballs are deep-fried and then braised in a rich sauce. The texture is tender and juicy, having absorbed the rich sauce. Usually cooked with napa cabbage, it has a delicious flavor.

Chicken feet are deep-fried, soaked, and then braised until flavorful. The color is reddish-brown, the skin separates easily from the bone, and the texture is soft and tender. The sauce has the savory and sweet aroma of fermented black beans and oyster sauce.

Fermented tofu braised in a special spicy broth. It has a unique and strong aroma, with the tofu fully absorbing the spicy broth. It has a soft texture. A top choice for those who enjoy strong flavors.

Pork ribs are cut into pieces and steamed with black beans and minced garlic. The pork ribs are tender and flavorful, with the unique savory and sweet aroma of black beans. It's a very rice-friendly dish.

Cabbage and seafood are stewed in a creamy white sauce, topped with cheese and baked until golden. Rich in creamy flavor, with a moist and rich texture.

A clay pot dish made with tender tofu or egg tofu, stewed with seafood or minced meat. The texture is smooth and tender, with a fresh and light flavor. Suitable for pouring over rice.

A classic Sichuan dish, primarily featuring large intestine and duck blood, stewed in a spicy broth. It's sour, spicy, and hot, with chewy intestines and tender duck blood. Very appetizing and goes well with rice.

A famous Fujian dish, combining various precious ingredients such as seafood, meat, and dried goods, slow-cooked in a pot. The broth is rich and delicious, with abundant collagen.

Diced chicken is stir-fried with dried chilies, Sichuan peppercorns, and peanuts. The chicken is tender, the peanuts are crispy, and the flavor is savory, slightly spicy, with the numbing aroma of Sichuan peppercorns.

A home-style dish from Jiangsu and Zhejiang, made by stir-frying preserved snow cabbage with bean curd sheets (yuba). The snow cabbage is savory, crisp, and fresh, while the bean curd sheets are soft and absorb the sauce. It has a refreshing and unique flavor.

Pickled snow cabbage is stir-fried with shredded pork. It's savory and pairs well with rice. The unique aroma of snow cabbage removes any gaminess from the pork and adds a crisp texture.

Dried tofu shreds stir-fried with shredded pork, usually seasoned with soy sauce. The dried tofu is firm, and the shredded pork is tender. It's a simple yet delicious home-style dish.

Pork ribs are deep-fried until crispy and then coated in a sweet and sour sauce. The color is bright red, crispy on the outside and tender on the inside. The sweet and sour taste is very appetizing and well-loved.

Shrimp is deep-fried until the shell is crispy, then stir-fried with salt and pepper, chopped scallions, and garlic. The shrimp shells are crispy and can be eaten directly, with a savory and palatable taste. It's a great appetizer.

Seasoned shrimp paste (Bai Hua filling) is stuffed into tofu and then steamed or pan-fried. The tofu is tender, and the shrimp paste is fresh and springy. It has rich layers of flavor, light and delicious.

A dish made by stuffing green peppers with meat filling or stir-frying them with meat slices. The green peppers are emerald green, with a crisp and slightly spicy texture. Paired with tender pork, it's exceptionally flavorful.

Green beans are deep-fried and dehydrated, then dry-fried with minced meat, preserved vegetables, and minced garlic. It has a dry, fragrant, crisp texture, savory and slightly spicy. It's a classic Sichuan dish with a rich aroma.