Xin Zui Hong Lou Cai Guan

Classic Teochew-style braised shark's fin. Braised with rich broth. The shark's fin has a soft, Q-chewy texture, and the sauce is delicious and thick.

Individual portion of premium chicken soup-stewed shark's fin. Golden and clear broth, stewed with high-quality shark's fin and chicken for a long time. Sweet and mellow flavor.

Individual portion of chicken soup-stewed shark's fin. Delicious chicken broth, smooth shark's fin, a classic nourishing soup.

Thick shiitake mushrooms and abalone braised in oyster sauce. The abalone is Q-chewy, and the shiitake mushrooms absorb the sauce, resulting in a rich and savory flavor.

Fish maw rich in collagen, braised with shark's fin. Rich texture, thick sauce, suitable for pairing with rice.

Famous Teochew dish, abalone braised with goose palm. Goose palm is stewed until tender and flavorful, rich in collagen. Abalone is fresh and springy.

Classic combination of sea cucumber and goose palm. The sea cucumber is soft, the goose palm is rich in collagen, and the sauce is rich and goes well with rice.

Braised with high-quality sea cucumber and goose palm. The sea cucumber has a thick and crisp texture, contrasting with the soft goose palm. Rich savory sauce.

Braised Sea Cucumber. The sea cucumber has a thick texture and is Q-chewy and flavorful after braising, rich in collagen.

Traditional nourishing dessert. High-quality bird's nest stewed with rock sugar. Smooth texture, sweet and moisturizing.

Classic beauty dessert. Snow jelly has a soft, jelly-like texture, served with rock sugar syrup. Sweet and not greasy.

Fresh live lobster, priced by weight. Firm and sweet meat, can be steamed, baked, or made into soup.

Fresh live crab, priced by weight. Sweet crab meat, rich roe, suitable for steaming or stir-frying.

Cooked and cooled large prawns, served with mayonnaise or salad dressing. Sweet and springy shrimp meat, refreshing taste.

Large prawns steamed with a generous amount of minced garlic. Rich garlic flavor permeates the shrimp meat, making it fresh and appetizing.

Peeled prawns quickly stir-fried. The prawn balls have a crisp and springy texture, retaining the original flavor of the seafood, refreshing and not greasy.

Fresh shrimp quickly blanched. Best to taste the original sweetness of the shrimp, usually served with soy sauce and mustard.

Steamed Marble Goby. The marble goby has delicate and dense meat. Steaming best highlights its fresh and delicious taste.

Oil-Poached Marble Goby. The fish is cooked at a low temperature in oil, resulting in an extremely tender and smooth texture, with the umami locked in.

Fresh grouper, priced by weight. Firm and elastic meat, fish skin rich in collagen. Can be scallion-braised or steamed.

Fresh grouper steamed. The fish meat is white, with a tender and springy texture, served with shredded scallions and steamed fish soy sauce.

Braised Threadfin. The threadfin has delicate meat, and the braised sauce is moderately sweet and savory, very good with rice.

Traditional famous dish. Shark's fin stir-fried with eggs, resembling golden osmanthus flowers. Dry and crumbly texture, full of aroma.

Hot pot with a variety of fresh seafood. Delicious broth, rich ingredients including shrimp, crab, clams, etc., suitable for sharing among many.

Singapore-style Bak Kut Teh. The broth has a rich white pepper and garlic aroma. The ribs are stewed until tender and fall off the bone.

Traditional Taiwanese restaurant dish. Fish skin, cabbage, and broth are simmered together. The fish skin absorbs the soup, resulting in a smooth and tender texture, and a clear, sweet broth.

Classic Taiwanese restaurant dish. Made by simmering dried squid, canned conch, and plenty of green garlic. The broth is sweet and rich, with a unique flavor that becomes more fragrant as it cooks.

A nourishing soup with various mushrooms and free-range chicken stewed together. The broth is clear, full of the umami of mushrooms and the sweetness of chicken.

Chicken pot cooked with red yeast rice as the base. The broth is naturally red, with a unique aroma of wine and fermentation. The chicken is tender.

Light and delicious soup. Bamboo fungus has a crisp texture, and the shrimp balls are handmade, sweet and springy.

Traditional Hakka-style soup. The sourness of the pickled mustard greens removes the greasiness of the pork intestines. The soup is sour and appetizing.

Soup made by stewing pork stomach with pickled mustard greens. The pork stomach is Q-chewy, the pickled mustard greens add flavor, and the soup is refreshing and mellow.

A vegetarian thick soup. Usually, spinach puree and tofu puree form a Tai Chi pattern. Smooth texture and beautiful presentation.

A thick soup made with shredded dried scallops, shiitake mushrooms, bamboo shoots, etc. Thick and smooth texture, full of umami.

Home-style soup. Seaweed has a marine flavor, paired with Q-chewy fish balls. The soup is light and delicious.

Teochew specialty pancake. Made with sponge gourd (vegetable melon) and batter, pan-fried until slightly crispy on the outside and soft and sweet on the inside.

Teochew-style oyster omelet. Unlike the soft and chewy Taiwanese style, the Teochew style is usually crispier, with rich egg flavor and fresh oysters.

Classic Kung Fu dish. Mashed taro is spread over duck meat and deep-fried. Crispy outside, soft inside, the creamy taro and savory duck are perfectly combined.

Whole garlic cloves braised with amaranth. The amaranth is tender, absorbing the aroma of garlic and the freshness of the broth.

Amaranth cooked with preserved egg (gold) and salted egg (silver). Rich and delicious soup with layered texture.

Crispy fried dried fish stir-fried with kale. The savory flavor of the dried fish adds a unique umami to the crisp kale.

Stir-fried with high heat. Crisp and tender texture, retaining the natural fragrance of the vegetables.

Assorted Vegetarian Dish. A combination of various vegetables, mushrooms, and bean products. Light and healthy flavor.

Stir-fried Cabbage. Perfectly controlled heat, resulting in a crisp and sweet texture.

An exquisite handmade dish shaped like a pomegranate. Egg crepes wrap rich fillings, with an appealing appearance and a rich, multi-layered texture.

Cantonese cuisine. High-quality squid (dried cuttlefish) is oil-poached, resulting in a crisp and tender texture with concentrated umami.

Creative Sichuan dish. Deep-fried preserved eggs stir-fried with dried chilies and peanuts. Crispy outside, soft inside, with a numbing, spicy, and fragrant flavor.

Seasonal vegetables provided according to the season. Usually stir-fried to retain the fresh original flavor of the vegetables.

Traditional Teochew dessert. Finely mashed taro, stir-fried with sugar and oil, paired with soft Ginkgo nuts. Sweet and rich.

Precious fish maw dish. The fish maw has a tender and smooth texture, rich in collagen. Can be stir-fried or made into soup, with a fresh and delicious flavor.

Steamed Eel with Black Bean Sauce. The eel meat is plump and tender, with a chewy skin. The savory black bean sauce perfectly brings out the sweetness of the fish.

Fresh Pomfret, with delicate and sweet meat. Can be pan-fried until crispy outside and tender inside, or steamed to retain its original flavor.

Top Fujian delicacy. A slow-simmered dish combining precious ingredients such as abalone, sea cucumber, and shark's fin. Rich and mellow broth with a hint of wine.

Large prawns are butterflied and steamed with minced garlic. Priced per piece, the meat is plump, and the garlic flavor is rich.