Menu

Six thin-skinned xiao long bao filled with pork and hot, savoury broth. Shanghai's most famous bite.

Six soup dumplings with a whole shrimp folded into the pork filling for a sweeter, bouncier bite.

Six soup dumplings enriched with crab meat and golden crab roe. Richer, rounder, the one regulars ask for.

Six sheng jian bao: fluffy on top, crisp and golden underneath, juicy pork inside. Finished with sesame and scallion.

Flaky, savoury pastry with a juicy pork filling, baked until golden. Sold by the piece; minimum order of 8.

Six open-topped dumplings filled with soy-glazed sticky rice, ham and shiitake.

You tiao: light, airy, fried to a crackle. Sold by the stick; minimum order of 8. Dip it in soy milk or wrap it in a pancake.

Small, delicate wontons of pork and shrimp in a clear broth with scallion and a drop of lard.

Twelve large wontons stuffed with pork and shepherd's purse greens, served in broth. A meal on its own.

Four spring rolls filled with slow-cooked shredded pork and cabbage, fried until shattering.

Six guo tie: crescent dumplings seared crisp on the bottom and steamed through, with a juicy pork filling.

Six pan-fried dumplings with a curry-spiced beef and onion filling. New on the menu.

Six leaf-pleated dumplings filled with greens, mushroom, tofu and glass noodles. Choose steamed or pan-fried.

Four chewy tang yuan with a savoury pork centre, in a light broth. A Shanghai comfort dish rather than a dessert.

Six open-topped dumplings of diced chicken and crunchy spring bamboo shoot.

Six hand-pleated soup dumplings, eighteen folds each, filled with Kurobuta pork and a clear, gelatin-rich broth.

Laminated, pan-crisped flatbread with layers of green onion and toasted sesame oil.

Whole duck, air-dried for 48 hours and roasted over Michigan apple wood. Carved tableside with thin pancakes, cucumber, scallion, raw cane sugar and our house hoisin.

Steamed just past translucent, finished with hot oil over julienned ginger and scallion, and a light soy dressing.

Silken tofu in a numbing, fiery sauce of fermented broad bean paste, ground beef and Sichuan peppercorn. Can be made vegetarian.

Pork belly braised for three hours in soy, rock sugar and Shaoxing wine until the fat turns to custard. Served with steamed buns.

Crisp chicken thigh tossed with a mountain of dried chilies, Sichuan peppercorn and garlic. Find the chicken among the chilies.

Blistered green beans wok-tossed with preserved mustard greens, garlic and a little chili.

Wide, chewy noodles pulled to order, topped with cumin-crusted lamb, onion and a splash of black vinegar.

Glutinous rice dumplings with a molten black sesame and peanut centre, in warm ginger syrup.