Fung Shun

Steamed Chinese dumplings, wrapped in a translucent dough. Filled with juicy shrimp. Slightly elastic texture and delicate seafood flavor.

Pan-fried dumplings with a crispy grilled side and a soft side. Filled with a mixture of meat and vegetables. Usually served with black vinegar.

Marinated chicken feet steamed in a fermented black bean sauce. The texture is gelatinous and tender, rich in collagen. A dim sum classic.

Traditional Siu Mai, open-faced steamed dumplings filled with minced pork and mushrooms. Dense and flavorful texture.

A variation of steamed dumplings (Siu Mai) with a rich shrimp filling. Juicy and flavorful.

Crispy fried crescent-shaped fritters, stuffed with lobster. Often served with a sweet mayonnaise-type sauce.

Large, silky steamed rice noodle rolls filled with whole shrimp. Drizzled with a light sweet soy sauce.

Steamed rice noodle rolls filled with sweet and savory roasted pork cubes (Char Siu). Smooth and melt-in-your-mouth texture.

Also known as Zhaliang, this is a crispy fried dough wrapped in a silky rice noodle sheet. Interesting contrast between soft and crunchy.

Cha Siu Bao, soft and airy white steamed buns. Filled with roasted pork in a sweet barbecue sauce.

Small steamed buns filled with juicy minced pork. Similar to Xiao Long Bao, to be consumed hot with caution.

Creamy and thickened soup, combining the sweetness of crab meat and asparagus tips. Mild and comforting flavor.

Classic hot and sour soup with tofu, black mushrooms, bamboo shoots, and egg. Balanced between vinegar and pepper.

Clear broth topped with minced pork, green vegetables (often mustard greens), and salted egg which adds an umami richness.

Chicken prepared in the Teochew style, usually poached or marinated, served with vegetables or a specific sauce.

Crispy fried spring rolls, filled with meat or vegetables and vermicelli. To be eaten wrapped in a lettuce leaf with mint.

A refreshing cold appetizer of crunchy cucumbers and rice noodles, seasoned with a spicy and vinegary dressing.

Banh Cuon, thin steamed rice crepes filled with minced pork and black mushrooms. Served with fried shallots and nuoc-mâm.

A complete dish served sizzling in a pot, combining seafood, meats, and silken tofu in a rich sauce.

Braised pork ribs with bitter cucumber (bitter melon). The distinct bitter taste of the vegetable balances the fattiness of the meat.

Beef brisket slow-cooked until tender with Chinese spices and Chu Hou sauce (soy and sesame base).

Tofu cubes stuffed with shrimp paste, braised in sauce. A flavorful and textured Hakka-style dish.

Steamed fragrant white rice. A neutral accompaniment ideal for saucy dishes.

Wok-fried rice with diced ham, peas, and eggs. A simple and flavorful classic.

Marinated and stir-fried tender beef cubes, served with rice (often tomato-based). Dish with Cambodian/Vietnamese influence.

Despite the French name, this often refers to Chinese-braised beef served over rice.

Rice cooked directly in a clay pot with smoked Chinese sausages and dried meat. The rice at the bottom becomes crispy.

Rice plate served with a duo of roasted meats: glazed duck with crispy skin and roasted pork.

Shrimp fried rice with Thai aromatics, can be slightly spicy.

The original Yangzhou fried rice, generously topped with shrimp, barbecue pork (Char Siu), and eggs. No dark soy sauce.

White rice served with a whole fried chicken thigh with golden, crispy skin.

Rice cooked in a clay pot, topped with marinated pork ribs and chicken feet. Intense flavors infused into the rice.

Savory clear broth served with shrimp dumplings (usually no noodles or few).

Noodle soup (often with egg) topped with pieces of roasted glazed duck.

Noodle soup topped with an assortment of seafood (shrimp, squid, fish).

Noodle soup topped with slices of sweet and savory barbecue pork (Char Siu).

A complete soup combining noodles and shrimp dumplings in a hot broth.

Hearty noodle soup with chunks of five-spice braised beef brisket.

Beef slices stir-fried in a wok over high heat with fresh basil, offering a distinct herbaceous aroma.

Beef stir-fried in a rich, slightly spicy peanut and spice-based satay sauce.

Beef strips stir-fried with crispy onions in a savory brown sauce.

Beef stir-fried with a mix of fresh seasonal vegetables.

Beef stir-fried with black mushrooms (wood ear mushrooms), offering a unique crunchy texture.

Minced beef stir-fried with pieces of green or red bell peppers.

Whole or cut chicken poached, served cold or warm. The meat is very tender, usually accompanied by a ginger-scallion sauce.

Chicken thighs fried until the skin is golden and crispy.

Chicken pieces stir-fried with fresh pineapple in a fruity sweet and sour sauce.

Minced chicken stir-fried with black mushrooms for varied texture.

Chicken stir-fried with fresh ginger slivers and spring onions, an aromatic classic.

Delicate white fish fillets stir-fried with ginger and spring onions.

Fish fillets (often fried) coated in a classic sweet and sour red sauce.

Fried pork cubes in batter, mixed with peppers, onions, and pineapple in a sweet and sour sauce.

Pork ribs cooked in a red, sweet and sour Cantonese sauce.

Crispy fried pork ribs, seasoned simply with salt, pepper, and fresh chili.

Fried frog legs, seasoned with salt and pepper. Tender texture similar to chicken.

Frog legs prepared in a sweet and sour sauce.

Shrimp stir-fried in a spicy tomato sauce, intense flavor.

Shrimp stir-fried with crisp fresh vegetables.

Shrimp served sizzling on a hot cast-iron plate, coated in a spicy Thai sauce.

Large fried shrimp (often with shell for flavor), seasoned with salt and pepper.

Fresh green vegetables simply sautéed with minced garlic.

Green vegetables topped with savory oyster sauce.

A colorful mix of various vegetables stir-fried together.

Water spinach (Morning Glory) sautéed with fermented shrimp paste. Powerful umami flavor and crunchy texture.