Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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A cold chicken appetizer, steamed in shao xing rice wine and preserved plum sauce.
Fatty pork sausages with a sweet taste.
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Mixed with a blend of spices and hot oil.
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Served with sweet ketchup dipping sauce.
Made with eggs, oysters, tapioca starch and vegetables.
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With seaweed and cucumber.
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No meat.
Fish paste stuffed with meat and garlic, cooked in a light broth.
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A thick soup with surimi coated pork.
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Served with coriander, black vinegar and garlic in a light broth.
Yellow noodles with egg, mushrooms and bean sprouts.
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Peanut sauce drizzled on noodles, garnished with cucumber and hot oil, mixed right before eating.
In soup or pan-fried.
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One cup each of rice wine, soy sauce and sugar gives this a caramelized taste.
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Made with scallion, garlic sauce and soy-glazed bonito flakes.
Preserved white radish omelet Taiwanese style.
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Sauteed shrimp with preserved eggs and scrambled eggs.
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Savory shrimp with assorted fresh fruits with a hint of pina colada.
Stir-Fried with fresh basil.
Sauteed salmon baked with mushroom in creamy sauce.
Rack of lamb chops, crusted with honey mustard glaze.
Served with a savory sweet and spicy sauce.
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A traditional food associated with dragon boat festival.
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Wrapped in a thin bean curd sheet.
With Chinese chives and dried tofu.
Like Chinese flat bread, these flattened disks are meaty and juicy.
Served with a home made dipping sauce.
Made with shrimp, pork and yellow chives.
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Made with pork and cabbage.
Served with home made chili sauce and garnished with chopped peanuts.
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With fermented sweet rice.
Pan-fried red bean buns.
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