
Based on 463 reviews
Thin-skinned steamed shrimp dumplings with plump, snappy filling — the benchmark dish for any Cantonese kitchen
Open-top pork and shrimp dumplings with a firm, well-seasoned bite and a pop of orange roe on top
Classic Cantonese roast pork with caramelized edges and a sweet-savory glaze — a strong point at this kitchen
Crisp-skinned duck with rendered fat and mahogany lacquer, served over rice or as a plate — order it if the cart comes by