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Located between the Taipei City's Chiang Kai-shek Memorial Hall and the Dongmen MRT station is "Hangzhou Xiao Long Bao", where the Xiao Long Bao has thin skin, fresh filling, lots of soup, and is not greasy. This has been the unchanged, beloved taste that has been passed down for over 25 years. When you open the thin skin of the Xiao Long Bao, the delicious soup flows out. The secret to the fresh filling and lots of soup is to use fresh, room-temperature pork that is slaughtered that morning, and to choose the pork hind leg to make the minced meat. "Only in this way can it be tender and delicate." The proportion is 3 parts fat and 7 parts lean. The secret to the juicy filling is to make the broth from old hens and large bones, then mix it with the meat. The result is so juicy that it makes one's mouth water. The shrimp dim sum is shaped like "a geisha girl," winning the hearts of many connoisseurs. It is topped with fresh large shrimp, and the filling is a mix of small shrimp and pork. It is complete in color, aroma, and taste. As for the dessert, the pumpkin cake is highly recommended. The pumpkin is pureed and mixed with flour to make the outer skin, and the filling is delicate taro paste, sweet but not greasy, and most loved by children and elderly people who like sweet food.