Kaohsiung’s classic Cantonese-style dim sum spot unveils bold Taiwanese-inspired dishes!

Text & Photos byKaohsiung Food Map
(Photography by A-Xiong / Text by Eva. All rights reserved by Kaohsiung Food Map)

A-Mei says:
This isn’t your ordinary Cantonese dim sum—each dish features traditional flavors presented in a stylish fusion of Cantonese, Taiwanese, Fujian, and Hong Kong culinary techniques. This vintage yet creative Taiwanese feast not only impresses guests with both substance and style, but also dazzles the eyes and palate alike. (Available exclusively at the Yucheng branch.)

Kaohsiung’s Cantonese Dim Sum & Tea House: A fusion of Cantonese, Hong Kong, Taiwanese, and Fujian specialties

On bustling Yucheng Road, where restaurants and shops line the streets, you might often pass by the “Steamed Fresh Cheong Fun” sign—but assume it’s just another dim sum place and keep walking. Only by chance did we try their Chinese cuisine here and discover an entirely new world of gastronomic delights hidden behind that humble cheong fun sign.

Indeed, when “Steamed Fresh Cheong Fun” first opened, it only served around five or six basic Cantonese dim sum items like cheong fun and shrimp dumplings. But after years of development, the menu has now expanded to nearly a hundred dishes, spanning cuisines from Hong Kong and Guangdong to Taiwan and Fujian. Each new addition is like leveling up in a game—getting better and more popular with time. Popular dishes such as “Chongqing Boiled Beef,” “Crispy Taro Duck,” and “Fried Chicken Cutlet from the South” are all classic labor-intensive dishes that have been innovatively reimagined in flavor, earning widespread acclaim.

[A Vintage-Inspired Creative Taiwanese Feast]

Not limited to Cantonese dim sum, this menu reflects both the flexible business approach of “Steamed Fresh Cheong Fun” in catering to customer preferences, and the kitchen team’s strong confidence in developing new dishes. With the year-end banquet season approaching, “Steamed Fresh Cheong Fun” has specially introduced the “Vintage-Inspired Creative Taiwanese Feast”—a seven-course meal with soup, bringing together the finest mountain and seafood delicacies. Nearly every dish comes with its own story, offering a satisfying, flavorful, and unforgettable dining experience.

▲ The “Vintage-Inspired Creative Taiwanese Feast” is affordably priced at NT$3,888 (original price NT$4,688)—come and dig in!

The “Vintage-Inspired Creative Taiwanese Feast” introduced by “Steamed Fresh Cheong Fun” in response to holidays and customer preferences is perfect for groups of six to eight. It offers great value, premium ingredients, and every dish is a true culinary masterpiece.

[Three-Color Platter]

Start your meal with the refreshing three-color platter. First, try the Drunken Lady Chicken Roll—a tender slice of chicken wrapped in a soft roll with goji berries pre-soaked in Shaoxing wine, chilled to perfection. The chicken is juicy and sweet, with a subtle wine aroma gently released alongside the sweetness of the goji. Another roll wraps fresh salmon in thin egg crepes, topped with a light fruit sauce for a refreshing twist. Paired with a slightly spicy jellyfish dish, this trio of flavors balances sweet, salty, rich, and light notes, making it a fantastic appetizer to awaken your taste buds.

▲ The three-color platter, composed of drunken chicken rolls, salmon rolls, and jellyfish, creates a harmonious medley of flavors that’s perfect for whetting the appetite.

[Yilan Xilu Meat]

▲ Main course alert. This layered stewed dish is none other than Taiwan’s state-banquet-level specialty—Yilan Xilu Meat.

Xilu Meat is a famous dish from Yilan. It’s not a braised meat dish per se, but rather a meaty soup stew. The name “Xilu” is derived from the Japanese word for soup (“スープ”), and it’s a classic dish served at banquet tables. Traditional Yilan folks were both frugal and hospitable. In earlier times when life was tough, hosts had to get creative when throwing banquets. They would stew a variety of vegetables with leftover bits of meat, then mix in crispy fried egg crisps to mimic the feeling of “meat.” The sweetness of the egg crisps could almost pass for meatiness—an ingenious way for families to elevate their meals.

▲ In the past, people ate Xilu Meat imagining the taste of meat; today, people savor it for its return to simplicity.

At “Steamed Fresh Cheong Fun,” the Xilu Meat is made with napa cabbage as the base, along with mushrooms, dried shrimp, and other ingredients to enrich the broth. After slow simmering, the savory stock is thickened with starch, and finally topped with a generous layer of crispy egg crisps and cilantro. It’s savory, sweet, and hearty, while also being easy on the stomach, nutritious, and healthy.

[Crispy German Pork Knuckle]

Next up, another culinary highlight—slightly offbeat but surprisingly well-matched: the Crispy German Pork Knuckle. Just as we said their menu spans Chinese, Hong Kong, and Taiwanese cuisines, this dish takes the food journey all the way to Central and Western Europe.

▲ That’s right—no sauerkraut or mustard here. Instead, they’ve created a new style using garlic sprouts, onions, and a meat dipping sauce.

The pork knuckle is marinated thoroughly with spices and salt, blanched in hot water to remove any gaminess, then deep-fried and oven-roasted to render out excess fat. The result? A crispy skin, tender and juicy meat with the perfect bite. And it’s not greasy at all. Here’s the twist: instead of the traditional German accompaniment of sauerkraut, they serve it with a generous helping of fresh sliced onions and garlic sprouts—wow, even more flavorful. This combo isn’t just refreshing—it’s downright exhilarating. Even the dipping sauce gets a revamp: no more mustard, just a rich, chef-special sauce that takes the whole experience to the next level.

▲ The crispy-on-the-outside, tender-on-the-inside German pork knuckle bursts with aroma when hot, and delivers a satisfying chew when cooled.

Apparently, Germans themselves aren’t especially fond of German pork knuckle. Maybe it’s war trauma, or perhaps they’ve just had too much of it. But if you get the chance to try our Taiwan-German fusion version, with its super crispy skin, melt-in-your-mouth meat, and amazing texture, you’ll definitely fall back in love with the dish.

[Three-Cup Squid]

▲ Three-Cup Squid—an endlessly delicious classic stir-fry dish.

"Three-cup" is a rather mystical concept—just about any ingredient can be cooked this way. The name comes from the traditional seasoning ratio of one cup each of soy sauce, rice wine, and sesame oil, then adding sugar, garlic, ginger slices, and basil to stir-fry over high heat for a fragrant boost. As the sauce at the bottom of the wok thickens and infuses the flavors, care must also be taken not to overcook the main ingredient until it becomes tough.

▲The squid here is tender and flavorful, bursting with wok hei (breath of the wok), instantly awakening the nostalgic taste of home in Taiwanese palates.

For the "Three-Cup Squid" in the Steamed Fresh Rice Noodles dish, the squid is first blanched until cooked, then stir-fried with other ingredients to shorten the braising time. The texture must remain springy and tender, richly aromatic yet dry and fresh. Finally, rock sugar is added to the wok and melted to create the perfect caramel color—not only does it prevent the dish from becoming overly sweet, but it also gives the squid a glossy, appetizing shine. The thick, savory sauce at the bottom is so good you’ll want to mop up an extra bowl of steamed rice with it.

【Pumpkin Rice Vermicelli】

▲Say hello to a classic. No, not a baseball game—this is the iconic classic of the rice vermicelli world: Pumpkin Rice Vermicelli.

It’s the perfect choice for entertaining. Though the name sounds fancy, the pumpkin rice vermicelli isn’t flashy, but its golden hue is undeniably appealing—and its nutritional value is even better. Packed with vitamins, beta-carotene, and minerals, it can even serve as a main dish. In fact, "pumpkin" here refers to the Hokkien term for squash. The combination of squash and rice vermicelli is simply ingenious, with the vibrant yellow color adding to its charm. The rice vermicelli retains its chewy texture, while the shredded and simmered pumpkin infuses its sweetness into every strand. The dish is further elevated by the added texture of crisp, large shrimp.

【Steamed Fish with Salted Winter Melon】

▲This dish features tender red snapper lightly steamed, with the focus on achieving a clear broth that delivers an astonishing burst of umami.

Gatherings at the year-end often carry deep sentimentality, and humble yet deeply traditional dishes like steamed fish with salted winter melon warm the heart and strengthen bonds. This version offers a classic Hakka flavor profile—salty and mellow—that highlights the natural sweetness of the fish. The chosen red snapper has inherently delicate flesh, paired with soft, fermented winter melon. The two meld together so seamlessly, it’s hard to tell where one ends and the other begins. The soft tofu layered at the bottom absorbs the rich sauce, offering a similarly tender texture. Most importantly, the final step of drizzling hot oil over scallions before serving releases an intense aroma.

▲Though the star ingredients are salted winter melon and fish, the supporting roles of tofu and scallions are equally delicious and steal the show.

【Classic Squid and Snail with Garlic】

▲Classic Squid and Snail with Garlic

Have you ever tried this soup at a southern-style banquet? It’s the old-school squid and snail with garlic soup, brimming with nostalgia. This classic Taiwanese dish was once a staple at Taipei’s traditional teahouses and remains a popular New Year’s Eve reunion meal. It combines canned snails—often gifted among family and friends during holidays—with dried squid, typically prepared in advance for the new year, along with plenty of garlic sprouts. The snails and squid lend the broth a rich seafood flavor, making it a dish steeped in historical significance.

【Creative Mushroom Flowing-Sand Buns】

▲These Creative Mushroom Flowing-Sand Buns are so lifelike they instantly evoke the feeling of buying mushrooms for Lunar New Year shopping.

At first glance, you might think they’re just steamed mushrooms—so realistic that they even have mushroom stems. The cosplay is impressively complete.

▲In truth, these Creative Mushroom Flowing-Sand Buns are actually milk custard buns in disguise. Break them open while hot to let the comforting filling flow out.

Different shops make their mushroom buns differently. At "Steamed Fresh Rice Noodles," the mushroom flowing-sand buns have a chocolate powder coating that creates natural cracked patterns as the dough steams, enhancing their realism. The bun itself is soft yet slightly chewy, while the rich custard filling strikes a perfect balance between sweet and salty without being cloying. Both kids and adults love them.

Steamed Fresh Rice Noodles Hong Kong-Style Dim Sum – Yucheng Branch
Address: No. 322, Yucheng Road, Zuoying District, Kaohsiung City 813
Phone: (07) 558-8002
Hours: 11:00–23:00
Nearest MRT Station: R14 Dome Station, about a 10–15-minute walk east after exiting

Kaohsiung Food Map
Author Introduction: Kaohsiung Food Map is run by Ah Hsiung and Xiao Gao, who share local southern Taiwanese cuisine and cultural flavors, along with occasional travel spot recommendations. They’ve tasted signature dishes across the region, captured beautiful scenery, and aim to share Taiwan’s food culture and unique human warmth with everyone.
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