Bottled Water

Sierra Mist

Mountain Dew

Lemonade

Dr Pepper

Pepsi

Crispy fried pastry filled with flavors, perfect as a snack or appetizer.

Fried Dumplings (8)

Tender dumplings filled with a delicate balance of flavors, steamed to perfection.

Steamed Dumplings (8)

Tender pork ribs smothered in signature sauce.

B.B.Q. Spare Ribs

Chicken on a Stick (4)

Cream Cheese Wonton (8)

Crispy fried chicken wings, served hot and ready to enjoy.

Fried Chicken Wings (8)

Crispy fried roll filled with shredded vegetables.

Vegetable Spring Roll (1)

Crispy fried roll filled with vegetables.

Egg Roll

Place the sealed bottled water in a refrigerator for at least 1–2 hours before service. If you need it quickly, place the bottle in an ice bath (half ice, half water) for 10–15 minutes, turning occasionally.

Chill the bottle (if not already chilled)

If serving in a glass, place 4–6 ice cubes into the glass. If you prefer room-temperature water, skip the ice.

Prepare serving glass (optional)

Remove the bottle cap and either pour the chilled water directly into the prepared glass (fill to about 1 cm from the rim) or serve the sealed bottle whole for guests to open themselves.

Open and pour

If using a lemon slice or mint, lightly slap the mint between your palms to release aroma and add it to the glass. Float or rim the glass with the lemon slice as desired.

Garnish (optional)

Place the glass or bottle on a coaster or tray. Provide a straw if preferred. Replace cap on the bottle if only partially consumed and keep chilled.

Serve

Use the glass or cup for poured service. Use a straw if requested. Clean and dry reusable glassware before use to ensure clarity and no off-odors.

bottled still water (purified spring or artesian)

ice cubes (optional)

lemon slice (optional)

mint sprig (optional)

glass or cup (optional)

straw (optional)

Combine 1/2 cup granulated sugar and 1/4 cup water in a small saucepan over medium heat. Stir frequently until the sugar fully dissolves and the liquid just reaches a gentle simmer (about 3–4 minutes). Do not boil vigorously.

Make the syrup

Remove the saucepan from the heat. Stir in 2 tablespoons fresh lemon juice, 2 tablespoons fresh lime juice, 1 teaspoon lemon zest and 1 teaspoon lime zest. Let the mixture steep for 10 minutes at room temperature to extract bright citrus oils.

Strain the syrup through a fine-mesh sieve into a small bowl or jar to remove zest and any solids. Allow to cool to room temperature. The syrup can be refrigerated in a sealed container for up to 1 week.

Fill a tall glass with about 1 cup of ice cubes. Pour in 2 tablespoons of the prepared citrus syrup (adjust 1–3 tbs to taste).

Assemble the drink

Add 2 cups of chilled club soda or sparkling water. For a sweeter, more soda-like final drink, add 1/2 cup chilled lemon-lime soda (like Sprite or 7-Up) instead of part of the club soda — stir gently to combine without flattening the carbonation.

Taste and adjust: if you prefer sweeter, add up to 1 more tablespoon citrus syrup; if you prefer tarter, add a splash (1/2 tsp) more fresh lemon or lime juice.

Garnish with 1 lemon slice and 1 lime slice on the rim or floated in the glass. Add 1–2 sprigs of mint if desired and give a gentle clap between your palms before adding to release the aroma.

Serve immediately with a straw. Stir lightly before drinking to lift any settled syrup.

club soda or sparkling water

cold carbonated lemon-lime soda (optional for extra sweetness and fizz)

granulated sugar

water

fresh lemon juice

fresh lime juice

lemon zest (fine)

lime zest (fine)

fresh lemon slice

fresh lime slice

ice cubes

mint leaves (optional)

If using high fructose corn syrup, measure and place directly into a small mixing cup. If using granulated sugar, combine the sugar with 1 tablespoon hot water and stir until fully dissolved to make a simple syrup. Allow to cool slightly.

Dissolve sweetener

In the same mixing cup, add the fresh lemon juice (1/2 tsp), fresh lime juice (1/4 tsp) and citric acid (1/4 tsp). Stir to combine — this adds the bright tang characteristic of the beverage.

Combine acids and citrus

Add the orange and lemon-lime flavorings (1/8 tsp each) to the syrup/acid mix. If using powdered or concentrated flavor, ensure it is fully incorporated. If you are adding caffeine, dissolve the measured caffeine (30 mg) into a small amount of warm water first and stir into the mix.

Add flavor concentrates

Add 1 drop yellow food coloring and, if you want a neon green tint, add 1 drop blue food coloring. Stir gently; a single drop of each is enough for a 12 fl oz serving. Adjust by adding another tiny drop if necessary.

Adjust color

Fill a 16 fl oz glass with ice (about 1 cup). Pour the prepared sweetener/flavor/color/citric mix over the ice.

Slowly add 12 fl oz chilled carbonated water (club soda or seltzer) to the glass to preserve effervescence. Stir gently with a spoon or swizzle stick 2–3 times to distribute the flavor without flattening the soda.

Taste and adjust: if the drink is not sweet enough, add up to 1/2 tablespoon additional sweetener (dissolved first). If too sweet, add a splash more carbonated water and a few drops more citric acid or lemon juice for brightness. Adjust color with a single additional drop of coloring if desired.

Garnish: add a lime wedge or lemon wheel on the rim if desired, and serve immediately while fizzy.

carbonated water

high fructose corn syrup (or sugar syrup)

citric acid (10% solution) or simple citric acid

natural orange flavoring (or orange extract)

natural lemon-lime flavoring (or lemon-lime extract)

caffeine (dissolved, optional)

yellow food coloring (or combination of yellow + blue for neon green)

blue food coloring (optional, to adjust green tone)

granulated sugar (to replace HFCS)

hot water (to dissolve sugar)

lime wedge

lemon wheel

Combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan. Warm over medium heat, stirring constantly, until the sugar fully dissolves and the mixture is clear (about 2–3 minutes). Do not boil. Remove from heat and let the syrup cool to room temperature (about 10–15 minutes).

Make simple syrup

While the syrup cools, roll the lemons on the counter with your palm to soften, then cut in half and juice until you have 1 cup (about 4–6 medium lemons). Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and excess pulp.

Juice the lemons

In a pitcher, combine the strained 1 cup lemon juice and the cooled simple syrup. Add 3 cups cold water and stir thoroughly. Taste and adjust: if too sweet, add up to 1/2 cup more lemon juice; if too tart, add up to 1/2 cup more water or 1–2 additional tablespoons of syrup. If using, add a pinch of salt and stir to brighten the flavor.

Combine and adjust

Add 2 cups of ice cubes to the pitcher or individual glasses. Pour the lemonade over ice, garnish each glass with lemon slices and a sprig of fresh mint if desired. Serve immediately, or chill in the refrigerator for up to 2 hours before serving for a colder, more melded flavor.

Chill and serve

For longer storage, keep undiluted lemon syrup (lemon juice mixed with the simple syrup) in a sealed container in the refrigerator for up to 3 days. When ready to serve, dilute with cold water and ice as above.

Make-ahead and storage

water (for syrup)

cold water (to dilute)

lemon slices (for garnish)

fresh mint leaves (optional, garnish)

salt (optional, to brighten)

Chill a 12 fl oz glass or bottle and the carbonated water until very cold (this preserves carbonation). Measure 12 fl oz of carbonated water and keep it cold.

Chill and prepare

Add the high-fructose corn syrup (or prepared sugar syrup) and caramel color to the cold carbonated water. Stir gently with a long spoon — do not vigorously agitate — just enough to incorporate syrup without losing much carbonation.

In a small bowl or measuring cup, combine the cola flavoring syrup, cherry syrup, vanilla extract, almond extract (if using), black licorice or anise extract, prune/raisin concentrate and the spice blend (a tiny pinch of ground cinnamon, nutmeg and clove).

Whisk the flavor blend thoroughly until homogenous. Taste a very small drop; the blend should be intense and concentrated because it will be diluted into the 12 fl oz of carbonated water. Adjust by adding a touch more cherry for fruitiness or more cola extract for traditional cola notes. Use extreme restraint with the anise/licorice extract — a tiny amount goes a long way.

Add the measured flavor blend to the soda base in the cold carbonated water and stir gently no more than 6–8 slow strokes to mix the concentrate evenly.

Stir in the phosphoric acid solution (or a small amount of 10% citric acid solution) and the fresh lime juice. These acids provide the tart, tangy backbone similar to Dr Pepper and help brightenthe flavor. Stir gently to combine.

Taste the soda and adjust: if it tastes flat, add another 1/8 tsp of citrus or 1/8 tsp more syrup for sweetness; if too sweet, add a few drops more acid. Make adjustments in very small increments.

Fill a serving glass with ice cubes (optional). Pour the prepared soda slowly over the ice to keep fizz. Garnish with a maraschino or fresh cherry and a lime wedge on the rim.

Serve immediately chilled. This yields one 12 fl oz serving. Store any unused flavor blend separate from carbonated water; mix fresh for best carbonation and flavor.

high-fructose corn syrup (or cane sugar syrup)

caramel color (liquid or syrup)

cola flavoring syrup or cola extract

cherry syrup (rich maraschino or cherry concentrate)

vanilla extract

almond extract (optional, for nutty note)

black licorice extract or anise extract (very small amount)

prune or raisin concentrate (dried fruit extract)

spice blend (ground cinnamon, nutmeg, clove)

phosphoric acid solution (or citric acid solution 10% in water)

maraschino cherry or fresh cherry

If using dry citric acid, dissolve 1/2 tsp citric acid in 1 tbsp (15 ml) water to make the citric acid solution called for in the recipe.

Make citric acid solution

In a small measuring cup or bowl, combine the cola flavor concentrate (0.5 tsp), vanilla extract (1 tsp), and the prepared citric acid solution (1 tsp). Add fresh lime juice (0.25 tsp). Stir thoroughly until combined.

If using cold-brew coffee for added depth, stir in 0.25 fl oz (about 7 ml) now. Set the flavoring blend aside.

In a separate small container, combine the simple syrup (1.5 fl oz) and caramel color syrup (0.25 fl oz). Stir until uniform.

Pour the sweetener mixture into the combined flavoring blend and stir until fully incorporated. Taste a small sample (a teaspoon) to verify sweetness, acidity, and cola character; adjust by adding up to 0.25 fl oz more simple syrup for sweetness, or an extra 1/8 tsp citric acid solution for brightness, if desired.

Fill a tall glass with 1 cup of ice cubes.

Pour the chilled carbonated water (12 fl oz) gently into the glass over the ice, leaving a little room at the top (about 1/2 inch) to add the syrup without excessive fizzing.

Slowly pour the combined syrup and flavoring blend down the side of the glass so it sinks and mixes gradually with the carbonated water. Stir gently once with a bar spoon (1–2 turns) to marry flavors while preserving carbonation.

Taste and adjust: if you want it sweeter, add up to 0.25 fl oz more simple syrup and stir once; if you want more tang, add an extra 1/8 tsp citric acid solution and stir gently.

Garnish with a lime wedge on the rim, if desired. Serve immediately cold.

If preparing multiple servings, scale all ingredients proportionally and keep the carbonated water chilled and syrup chilled/sealed until ready to combine to maintain fizz.

chilled carbonated water (soda water)

simple syrup (1:1 sugar to water)

caramel color syrup (for color and slight caramel flavor)

cola flavor concentrate or cola extract

citric acid solution (dissolve 1/2 tsp citric acid in 1 tbsp water)

cold-brew coffee (concentrated; optional, for depth)

lime wedge (for garnish)

Place the shredded cabbage in a bowl, sprinkle a pinch of salt, toss, and let sit 5 minutes. Squeeze out excess moisture using your hands or a towel until mostly dry. This prevents soggy filling.

Prepare vegetables

In a mixing bowl combine the ground pork (or chosen protein), squeezed cabbage, chopped scallions, minced garlic, grated ginger, soy sauce, sesame oil, salt, black pepper and cornstarch. Mix thoroughly until the mixture is sticky and well combined, about 1–2 minutes of mixing. Set aside.

Prepare a clean work surface dusted lightly with the tablespoon of flour to keep wrappers from sticking. Keep a small bowl of cold water nearby to seal wrappers.

Place a dumpling wrapper on the work surface. Spoon about 1 tablespoon of the filling into the center of each wrapper. Avoid overfilling to ensure proper sealing and frying (you should be able to fold the wrapper edge over without filling spilling).

Dip your fingertip into the cold water and run a thin line around half the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon and press the edges together to seal. For a tighter seal, pleat the edges by making 3 small folds along the curved edge as you press. Repeat until all wrappers are filled — this recipe yields about 24 small dumplings; you can fry in batches to get 8 larger servings (3 dumplings per serving) or adjust as desired.

Place assembled dumplings on a tray dusted with flour, not touching, to prevent sticking. If you won’t fry immediately, cover loosely with plastic wrap and refrigerate for up to 2 hours.

Pour oil into a heavy saucepan or deep skillet to a depth of about 1.5–2 inches (approximately 3 cups). Heat over medium-high until the oil reaches 350°F (175°C) — test by dropping a small piece of wrapper in: it should sizzle and rise to the surface.

Working in batches (do not overcrowd), gently lower 6–8 dumplings into the hot oil using a slotted spoon or spider. Fry 2–3 minutes on the first side until the bottoms are golden brown, then gently turn each dumpling and fry another 2–3 minutes until evenly golden and crisp. Total frying time per batch is about 4–6 minutes depending on size and oil temperature. Use a thermometer and adjust heat as needed to keep oil at 325–350°F (160–175°C).

Once golden and cooked through, remove dumplings with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Keep fried dumplings warm in a 200°F (95°C) oven while you finish remaining batches.

If any dumplings appear undercooked inside, return briefly to hot oil for 30–60 seconds until cooked through. Ensure internal temperature of meat filling reaches 165°F (74°C) if using poultry.

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar (or honey), chili flakes and chopped scallion in a small bowl. Adjust seasoning to taste. Serve alongside hot dumplings.

Arrange fried dumplings on a platter. Garnish with extra chopped scallion or a light sprinkle of toasted sesame seeds if desired. Serve immediately while hot and crispy.

ground pork (or ground chicken/tofu)

green cabbage, finely shredded

scallions, finely chopped

garlic, minced

fresh ginger, grated

soy sauce

sesame oil

salt

black pepper

cornstarch (or potato starch)

round dumpling wrappers (store-bought or wonton wrappers)

cold water (for sealing wrappers)

all-purpose flour (for dusting)

neutral oil for deep frying (vegetable, canola, peanut)

rice vinegar

sugar or honey

chili flakes or sliced fresh chili

finely chopped scallion

Blanch the chopped napa cabbage in boiling water for 30 seconds, then drain and squeeze out excess water using a clean towel or your hands. Measure the drained cabbage — you should end up with about 80–90 g after squeezing. Chop finer if needed.

Prepare cabbage

In a medium bowl, add the ground pork, chopped shrimp, grated ginger, minced garlic, and chopped scallions. Mix gently to combine.

Combine proteins and aromatics

Add soy sauce, sesame oil, Shaoxing wine, salt, white pepper, cornstarch and the lightly beaten egg to the meat mixture. Add the squeezed cabbage. Mix thoroughly with a spatula or fold with your hands until the mixture becomes sticky and well combined (about 1–2 minutes). This stickiness helps the filling hold together when steamed.

Season and bind

Cover the bowl and refrigerate for 15–30 minutes. Chilling firms the filling and makes it easier to handle when filling wrappers.

Chill filling

Set out the dumpling wrappers on a plate and cover with a damp towel to prevent drying. Have a small bowl of the 30 ml water nearby for sealing edges and a small brush or your finger to apply it.

Prepare work station

Scoop about 1 tablespoon (roughly 15 g) of filling per dumpling. Adjust slightly depending on wrapper size — you want enough to fill but not overfill so the wrapper can be sealed properly.

Portion filling

Place the filling in the center of a wrapper. Lightly moisten the edge of the wrapper with the water. Fold and pleat to seal (classic crescent with pleats or simple half-moon). Ensure there are no air pockets. Repeat until all wrappers are filled, placing completed dumplings on a lightly oiled, parchment-lined tray so they don’t stick.

Shape dumplings

Once formed, let the dumplings rest 10 minutes at room temperature (covered) so the wrapper seals fully and firms slightly.

Rest dumplings

Pour 500 ml water into a wok or large saucepan and bring to a vigorous simmer. Line a bamboo or metal steamer with parchment paper (poke a few small holes) or cabbage leaves to prevent sticking. Lightly brush the steamer surface with vegetable oil.

Prepare steamer

Arrange dumplings in the steamer so they aren’t touching (work in batches if necessary). Place the steamer over simmering water, cover, and steam for 8–10 minutes for raw pork/shrimp filling (internal temperature should reach 71°C / 160°F). For frozen dumplings, steam 12–14 minutes. Avoid lifting the lid during steaming.

Steam dumplings

Remove the steamer from the heat. Brush the tops of the dumplings with 1 tsp sesame oil to add aroma and prevent drying. Let rest 1–2 minutes before serving.

Finish

Combine 2 tbs soy sauce, 1 tbs black vinegar, 1 tsp sesame oil, and 1 tsp chili oil (if using) in a small bowl. Stir in sliced scallion and julienned ginger. Taste and adjust (add more vinegar for tang, more soy for salt). Serve alongside the warm dumplings.