Signature items include crystal shrimp dumplings with bouncy filling, siu mai topped with crab roe, and cheung fun rice rolls dressed in sesame-flecked sauce. The menu expands to include baked barbecue buns and pan-fried turnip cakes with a lacy edge from high-heat cooking. Everything steams to order or rolls out via carts, maintaining tenderness and warmth through the meal. Diners appreciate the depth in flavors from house-made wrappers and fillings.