Keelung's well-known local establishment, "Shaomai," is different from the common Cantonese version of siu mai. Each piece is large and includes not just minced pork and fish paste in the filling, but also the texture of water chestnuts. However, the overall seasoning is on the bland side, making it particularly suitable for dipping in sauce.

The rib soup has a light sweetness, and the meat on the ribs is tender and doesn’t stick to the bone, but the noodle wrapper is still a bit thick. The fried tofu is average, only meeting basic standards.

Overall, it’s an affordable snack option that is suitable for a hearty meal.