San Ho Dim Sum

Classic Cantonese dim sum, with translucent crystal skin wrapped around tender and springy shrimp. The skin is crystal clear, with a smooth and slippery texture. Usually dipped in red vinegar or chili sauce for full flavor.

Traditional Cantonese siu mai, with yellow skin wrapped around minced pork and shiitake mushroom pieces, topped with crab roe. The meat is firm and juicy, with a rich mushroom aroma. One of the 'Four Heavenly Kings' of yum cha.

Nostalgic flavor dim sum, with a whole quail egg stuffed into pork siu mai. Rich in texture, with the aroma of egg and meat intertwined. This is a relatively rare traditional dim sum.

Refreshing steamed dish, with meat filling stuffed into ring-shaped winter melon and steamed. The winter melon absorbs the savory flavor of the meat while maintaining its natural sweetness. Light and not greasy.

Siu mai made with beef, usually with crunchy water chestnuts. Rich beef flavor, smooth texture. Even more flavorful when served with Worcestershire sauce.

A special nostalgic dim sum, with seasoned glutinous rice wrapped in dough. Soft and full texture, with the aroma of preserved meats. A filling and affordable dim sum.

A mini version of lotus leaf sticky rice, steamed with glutinous rice, chicken, and filling wrapped in lotus leaves. With a light lotus leaf fragrance, the glutinous rice is soft and flavorful. Moderate portion size, suitable for single servings.

Steamed beef tripe (honeycomb tripe), seasoned with ginger shreds and scallions. Crispy texture, absorbing the aroma of ginger and scallions, removing any gaminess. An appetizing steamed dish.

Teochew specialty dim sum, with a translucent thick skin wrapped around rich fillings of peanuts, chives, pork, and dried shrimp. Layered in texture, with both chewy skin and crispy filling.

Bean curd skin wrapped with pork and vegetable filling, deep-fried and then braised in oyster sauce. The bean curd skin absorbs the rich sauce, resulting in a moist and delicious texture. Savory and slightly sweet.

Traditional dim sum, where bean curd skin is used to wrap chicken, ham, fish maw, and other ingredients, then steamed. The flavors of the ingredients blend together, resulting in a rich texture. A skillful dish.

Handmade dace fish balls with shredded tangerine peel for freshness, served on a bed of seasonal vegetables. The fish balls are springy and refreshing, with a unique tangerine peel aroma.

Dumplings filled with fresh shrimp and tender vegetable sprouts, with translucent skins. The sweetness of the vegetables and the freshness of the shrimp are perfectly combined. Fresh taste, suitable for those who prefer light flavors.

Large beef balls mixed with water chestnuts, cilantro, and dried tangerine peel, usually served on a bed of bean curd skin. The meat is tender and juicy, with a refreshing aroma of tangerine peel. Usually served with Worcestershire sauce.

Hong Kong street food style, with chewy pig skin and squid, and sweet and flavorful radish. Simmered in a rich, slightly spicy curry sauce. A flavorful steamed dish.

Classic yum cha snack, chicken feet deep-fried and then steamed in black bean sauce. Meat falls off the bone, tender and soft texture, rich soy bean aroma. Slightly sweet and spicy.

Plump dumplings filled with fresh shrimp, wood ear mushrooms, and bamboo shoots, served in clear broth. Thin skin, large filling, fresh and delicious broth. You can eat the dumplings and drink the soup.

Traditional Cantonese nourishing food, slow-cooked with sweet vinegar, ginger, and pork trotters. The pork trotters are soft and gelatinous, with a sweet and sour appetizing flavor, and the warming spiciness of ginger.

Chicken feet stewed with Chinese medicinal herbs, the broth has the aroma of angelica and other herbs. The chicken feet are tender and soft, with nourishing and health benefits. Rich and mellow flavor.

Pork trotters braised in abalone sauce, with a bright red color. The skin is crisp and the meat is smooth, rich in collagen. The abalone sauce is rich, delicious, and very flavorful.

The restaurant's signature cheung fun, made with smooth rice noodle batter. May contain rich, special fillings. Delicate and smooth texture, with a rich rice aroma.

Cheung fun skin colored green with vegetable juice, wrapped with fresh shrimp. Appetizing color, smooth and delicious texture. Served with sweet soy sauce.

Creative cheung fun, with crispy fried shrimp wrapped in a rice net inside, and red cheung fun skin outside. Crispy and smooth texture with rich layers. A dim sum with auspicious symbolism.

Classic cheung fun flavor, with minced beef and cilantro. The beef is tender, and the cilantro adds a unique aroma. Even more delicious when drizzled with soy sauce.

Uniquely flavored cheung fun, filled with Minnan-style braised pork. Rich meat flavor with the savory aroma of braising liquid. Different from traditional Cantonese cheung fun.

Nostalgic street food style, plain cheung fun (jai cheung) with no filling, or just a few chopped scallions. Primarily to savor the smoothness of the rice noodle and the mixed flavors of the sauces (sweet sauce, sesame sauce, chili sauce).

Green vegetable juice cheung fun skin wrapped with honey-glazed char siu. The sweet and savory char siu balances the lightness of the cheung fun. Exquisite presentation, popular flavor.

Golden crispy fried wontons with fresh shrimp filling. The skin is paper-thin and crispy, the shrimp is sweet. Usually served with sweet and sour sauce (Jin Lu sauce) to cut through the richness.

Bean curd skin wrapped with fresh shrimp and vegetables, then deep-fried. Crispy bean curd skin with tender and juicy filling. Rich in texture and full of aroma.

Olive-shaped fried pastry, with a crispy exterior and soft, chewy, slightly sweet glutinous rice crust. The filling is usually a savory mixture of pork, dried shrimp, and shiitake mushrooms. A unique blend of sweet and savory.

A must-have pastry for Lunar New Year, available here year-round. Shredded radish mixed with rice flour, steamed, sliced, and pan-fried. Crispy on the outside, tender on the inside, with the aroma of preserved meats.

Made with soft taro cubes, seasoned with five-spice powder. Pan-fried until golden brown and crispy on the surface. Rich taro flavor, firm texture.

Glutinous rice balls coated in black sesame, deep-fried until puffed and hollow or filled. Chewy and crispy texture, with a rich sesame aroma. A fragrant sweet snack.

Dace fish paste stuffed into eggplant slices and pan-fried. The eggplant is soft and absorbs oil, while the fish paste is fresh and springy. Usually drizzled with a soy sauce gravy.

Dace fish paste stuffed into green chili peppers and pan-fried. The chili peppers are slightly spicy, contrasting with the fish paste's freshness. Also known as one of the 'Fried Stuffed Three Treasures'.

Dace fish paste balls deep-fried. Golden and crispy on the outside, springy on the inside. Usually served with clam sauce (a fermented shellfish sauce) for a unique flavor.

Deep-fried custard buns with a crispy golden exterior. When bitten into, the hot salted egg yolk and custard filling flows out. Crispy outside, soft inside, with a balanced sweet and savory taste.

Long spring rolls with rich fillings, mainly shrimp. The wrapper is fried to a crispy, crumbly texture. Suitable for dipping in Worcestershire sauce or sweet and sour sauce.

Fried glutinous rice cake drizzled with black sugar syrup and sprinkled with soybean powder. Crispy outside, soft and chewy inside, with a rich black sugar flavor. A popular sweet snack.

The exterior is a net-like crispy pastry, with a smooth taro paste filling inside. Exquisite shape, extremely crispy texture. A must-try for taro lovers.

Traditional Cantonese steamed cake, golden brown in color. Fluffy and soft texture, with the sweetness of brown sugar and a unique fermented aroma. Best served hot.

The most representative dim sum, an open-faced bun filled with sweet and savory honey-glazed char siu. The bun is fluffy and not sticky, with a rich filling.

Small steamed buns filled with chicken and ginger juice. The ginger flavor removes the meat's gaminess and adds warmth. The bun absorbs the meat juices, making it delicious.

Steamed buns filled with a molten mixture of salted egg yolk and butter. The golden filling flows out like quicksand when broken open. A blend of savory and sweet, with a sandy texture.

Purple colored noodle rolls, possibly containing purple sweet potato paste. Romantic color, soft and chewy texture. With the natural subtle sweetness of purple sweet potato.

Sweet bun filled with crushed walnuts. The walnuts are crisp and pair well with the sweet filling. Symbolizes nourishing the brain and improving intelligence.

Steamed rice in a clay pot, topped with steamed beef patty and a fried egg. The beef juices seep into the rice, and mixing in the egg yolk makes it even smoother and more flavorful.

Minnan style steamed rice, served with braised pork made from pork belly. The braising liquid is rich and savory, very appetizing. Fatty but not greasy.

A classic autumn and winter rice dish, steamed with Chinese sausage, liver sausage, or preserved meat. The oil seeps into the rice, releasing a rich aroma. Full of traditional flavor.

Stir-fried glutinous rice with chopped preserved meats, dried shrimp, and scallions. The glutinous rice grains are distinct and chewy. The preserved meats provide a rich savory flavor.

Classic Double Combo Steamed Rice, with phoenix claws and pork ribs served with preserved radish sauce. The savory and sweet crispness of the preserved radish enhances the flavor of the meat. The rice absorbs the meat juices, making it very delicious.

Homestyle steamed rice, with tender chicken pieces, lily bulbs, and wood ear mushrooms. The chicken is tender, and the wood ear mushrooms are crisp. Light and delicious flavor.

Steamed white rice, suitable for pairing with other dishes.

The most common congee in Guangdong, made by long-simmering white congee with pieces of preserved egg and shredded lean pork. The congee base is smooth and creamy, with a savory and balanced taste. Warming and comforting.

Congee with dace fish balls and shredded lettuce. The fish balls are springy, and the lettuce is crisp, adding texture to the smooth congee. Sweet and light flavor.

Whole coconut stewed with black chicken soup. The soup is sweet and clear, with a rich coconut aroma. Has nourishing and beautifying effects.

Rich and slow-cooked soup, containing shiitake mushrooms, chicken feet, and shark cartilage. The soup is rich in collagen, with a deep and delicious flavor. Nourishing and healthy.

Blanched lettuce, usually drizzled with oyster sauce or soy sauce and hot oil. Crispy texture, retaining the original flavor of the vegetables. A healthy side dish.

One of the most popular vegetables in Guangdong, blanched and drizzled with oyster sauce. The stems are sweet and crisp, the leaves are tender. Excellent for relieving greasiness.

Oolong tea with white peach aroma, cold brewed to reduce bitterness. The tea is clear and sweet to the palate. Quenches thirst and relieves summer heat.

Oolong tea with a fragrant osmanthus aroma. The floral and tea aromas intertwine, making it even more refreshing and pleasant as a cold drink.

Specialty cold brew tea, possibly a blend of rose and lychee flavors. Unique aroma, sweet taste.

House-made chrysanthemum tea, low in sugar, healthy and cooling. With the natural fragrance of chrysanthemum. Suitable for pairing with dim sum to relieve greasiness.

Common carbonated beverages, such as Coke, Sprite, etc.

Sweet and sour dessert roll made from hawthorn puree. Sweet and sour taste, aids digestion and stimulates appetite. Soft and slightly chewy texture.

Nostalgic dessert 'Film Roll', made from ground black sesame seeds into thin sheets and rolled up. Extremely rich sesame flavor, smooth and cooling texture.

A type of steamed cake, with alternating layers of red dates and coconut milk. Rich and sweet red date flavor, with the creamy taste of coconut milk. Chewy and springy texture.

Ginger juice cake made with genuine ingredients. Soft and chewy texture, with a prominent spicy ginger flavor, sweet but not greasy. A top choice for warming the stomach.

Mango flavored pudding with fresh mango pieces. Smooth texture, rich fruity aroma. A dessert loved by adults and children.

Dessert made by solidifying milk with ginger juice. Smooth texture like tofu pudding, with a milky flavor and a hint of ginger's spiciness. Warming when hot, refreshing when cold.

Glutinous rice balls coated in soybean powder or sesame powder, usually with a molten sesame filling. Served with a bowl of hot ginger tea, it is both refreshing and warming.

Super Value Double Combo Set, choose any two dim sum items from Category A according to your preference. Suitable for diners who want to try different flavors.

Premium Double Combo Set, includes more selected dim sum options. Choose any two items from the B menu, offering great value.