The dumpling skin is delicately thin and holds together well without tearing, though it lacks the ideal elasticity that gives a satisfying chew. The shrimp filling is decent, but not particularly memorable.
• Pepper Pork Tripe
Unfortunately, this dish falls short in flavor. The seasoning doesn’t bring out the natural richness of the pork tripe, resulting in a rather bland experience.
• Lotus Root Cake with Shrimp 👌
This is arguably the standout item of the meal. Among the three pieces served, one contained a whole shrimp encased in the crispy lotus root cake, offering a delightful contrast in texture and a burst of umami. A creative and well-executed dish.
• Beef Balls
These lacked moisture and tenderness, which are key to a satisfying bite. A touch more juiciness would have elevated the texture significantly.
• Bean Curd Skin Roll
Slightly better than the other offerings, the roll had a pleasant crispness and well-balanced filling. While not exceptional, it showed more finesse in execution.
• Wolfberry and Pig Liver Congee
The flavor profile felt slightly off, with the liver not fully integrating into the congee base. However, one of our diners appreciated its lightness and subtle layering of ingredients.
• BBQ Pork Rice Noodle Roll
The rice noodle skin was on the thicker side, and the overall presentation and taste were rather ordinary. It lacked the silky texture and bold char siu flavor that typically define this dish.
💬 Overall Impression
While the environment is pleasant and comfortable, the overall dining experience felt uneven. Among the dishes, the lotus root cake with shrimp stood out as a highlight. However, considering the tea charge of RMB 16 per person and an additional 10% service fee, the value may not fully align with expectations for a repeat visit.
