Giaogiao Top Sellers

Description: Soft steamed shaomai with a rich, savoury filling, wrapped in a thin sheet and served in perfect dim sum style.

Did you know?: Also known as siu mai, shaomai originated in northern China and later spread to become one of the most beloved symbols of Cantonese dim sum. Their typical open top reveals the filling and is one of the details that make them instantly recognisable.

Description: Crispy prawn crackers with a delicate flavour.

Did you know?: According to a Southeast Asian tradition, they were created to avoid wasting the prawns left over from banquets: pounded, mixed with starch and then fried, they turned into light, crispy clouds.

Description: Duck egg cured in salt following a traditional method much loved in Chinese cuisine. Bold and savoury, with a firm white and a rich, creamy yolk — perfect on its own or as a side.

Did you know?: Salted duck egg, known in many regions of China as xiandan, is a traditional preparation made by leaving the egg in brine for several weeks. The curing intensifies the flavour and makes the yolk firmer and creamier, which is why it is enjoyed on its own or as an ingredient in dishes such as congee, zongzi and savoury mooncakes.

Description: Thin slices of pig ear dressed with red oil, aromatic sauce and spices, served cold in the Chinese tradition. Crunchy, savoury and slightly spicy, with a unique texture and a bold flavour — perfect as a starter or side.

Did you know?: Dressed pig ears belong to the liangcai tradition, the cold dishes served as starters in many regions of China. Using offal has ancient roots in Chinese cuisine, born of a culinary culture that values every part of the animal. The red-oil version, especially common in the Sichuan area, combines a crunchy texture with a spicy dressing, becoming a much-loved classic of popular cooking.