What's on the griddle

Heritage pork & cabbage baozi — hand-pleated fluffy bun, juicy pork shoulder, sweet Napa cabbage, ginger, natural broth.

Classic steamed mantou — pillowy-soft yeast buns with a subtle natural sweetness, hand-rolled and steamed all morning.

Pork belly gua bao — fluffy split lotus bun, red-braised pork belly, pickled mustard greens, coriander, sweet peanut powder.

Classic fried dough stick — crispy, airy, hand-stretched sourdough. The ultimate companion for hot soy milk.

Crispy sesame shaobing wrapped around a whole fried dough stick — soft, crispy, flaky, aromatic.

Scallion pancake with fried egg — flaky layers, pasture-raised egg, brushed with sweet bean sauce.

Pan-fried pork shengjian buns — hot broth inside, deeply crispy bottoms, sesame and chives.

Traditional spring pancakes — festive wrap-within-wrap with chives, crisp bean sprouts, tender pork, scrambled egg.

Classic street mai bing — crispy golden flatbread filled with seasoned minced pork and dried mustard greens.

Savory silken tofu pudding — wood-ear mushroom glaze, soy, cilantro, sesame oil, crunchy seaweed.

Purple sticky rice roll — fried dough core, pork floss, pickled mustard greens, salted egg yolk.

House-ground organic soy milk — ground in-house daily, strained silky, served hot or cold.

Brown sugar boba milk tea — slow-brewed Assam, fresh cream, tapioca caramelized in Okinawan brown sugar.

Chilled herbal cooling tea — chrysanthemum, honeysuckle, monkfruit. Balances fried foods.

Warm red bean soup — aged tangerine peel, chewy mini glutinous rice balls.

Nine-layer steamed rice cake — soft bouncy layers sweetened with caramelized brown sugar.