a style of Chinese cuisine prepared as small bite-sized portions of food served in small steamer baskets or on a small plate
also known as Xiao Long Bao(小笼包).steamed pork or shrimp and loofah dumplings filled with hot broth.
also known as Jiao Zi(饺子).steamed or pan fried chicken, pork, shrimp or vegetable dumplings filled with hot broth
also known as Har Gow(虾饺).steamed shrimp dumplings in rabbit shape
also known as Sheng Jian Bao(生煎包). pan fried pork buns with hot broth
pan fried puffs with sliced turnip and matcha powder
also known as Cong You Bing(葱油饼). pan fried crispy pancake with chopped scallions
also known as Guo Tie(锅贴). pan fried pork dumplings in honeycomb shape
also known as Lamian(拉面). made by twisting, stretching and folding the dough into strands and cooked in beef broth
hand-pulled noodles cooked in beef broth. spicy or mild
also known as Zhajiangmian(炸酱面). hand-pulled noodles served cold with minced pork in soybean paste.
spicy hand-pulled noodle served cold in Szechuan style
hand-pulled noodle served cold with sliced chicken strips in sesame sauce
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