✨ AI Quick Take
養心茶樓 蔬食飲茶 (Yang Shin Vegetarian Restaurant), Songjiang branch, brings an entirely vegetarian menu into the Cantonese yum cha format in Taipei's Zhongshan District. Baked pastries, rice rolls, and flaky dim sum retain familiar shapes while fillings use preserved mustard greens, mushrooms, bamboo shoots, yam, and root vegetables. It suits mixed-diet groups and sharing parties, spanning crisp, crunchy, springy, and creamy textures.
Pan-Fried Preserved-Mustard-Green Pancake
Pan-Fried Preserved-Mustard-Green Pancake crisps its wrapper on the griddle and fills it with finely cut preserved greens, mixed mushrooms, bamboo shoots, water chestnuts, and broad glass noodles. The greens bring savoriness; mushrooms, shoots, and water chestnuts retain crunch; noodles add silkiness. Ingredients of different sizes and textures make each bite more than a plain vegetable filling. The crust is crisp but not thick, revealing its vegetables when cut. Try it hot and plain first, then use tea to reset the aromas—a strong example of fine vegetarian dim-sum work.
Almond Yam Roll
Almond Yam Roll is fully coated in overlapping almond flakes that turn golden and crisp when fried. Lion's mane mushroom, Chinese yam, and taro paste form the filling: yam and taro provide creaminess, mushroom adds chew, and the thin almond crust creates clear contrast. The overall direction is savory, while special chilled plum sauce can cut through the fried richness with sweet acidity. It is highly distinctive for anyone who enjoys nuts, taro, and creamy-crisp contrast.
Radish Puff Pastry
The small Radish Puff Pastry encloses abundant shredded radish in many flaky layers and arrives with a very hot filling, so take care before biting. Its thin pastry shatters lightly before giving way to moist, fresh-sweet radish, a clear crisp-soft contrast without excessive oiliness. It is the most direct way to experience a vegetarian version of a familiar dim-sum form, and sharing it with Almond Yam Roll makes the difference between flaky pastry and almond coating easy to compare.
Cordyceps Flower Rice Roll
Cordyceps Flower Rice Roll wraps cordyceps flowers, jicama, and king oyster mushroom in soft white rice noodle and adds a special sauce. Cordyceps flowers are crisp with slight firmness, while jicama and mushroom also retain crunch, contrasting with springy rice noodle that is not overly soft. The light sauce does not conceal the vegetables' own textures. After two fried pastries, this silky wrapper and clean sauce change the pace and round out the dim-sum table.
On a first visit, compare two kinds of pastry through Pan-Fried Preserved-Mustard-Green Pancake and Radish Puff Pastry, then balance them with Cordyceps Flower Rice Roll. Add Almond Yam Roll if you like almonds, yam, and taro. When sharing all four, begin with the rice roll, then move through pancake, puff, and yam roll from light to rich.
- Location:台北市中山區松江路128號2樓, near Exit 8 of Songjiang Nanjing Station.
- Type:Entirely vegetarian Cantonese yum cha, Jiangzhe cuisine, and banquet dishes.
- Features:Traditional dim-sum textures rebuilt with mushrooms, root vegetables, and greens.
- Best for:Mixed vegetarian and omnivore groups, families, shared meals, and diners who enjoy refined dim sum.
📌 Editor's Summary
Yang Shin preserves yum cha's sharing rhythm while giving every vegetarian bite a clear structure. Pan-Fried Preserved-Mustard-Green Pancake builds filling from crisp vegetables, Almond Yam Roll wraps yam and taro in almonds, Radish Puff Pastry contrasts thin flakes with fresh sweetness, and Cordyceps Flower Rice Roll closes with springy skin and crisp mushrooms and vegetables. Close to the metro and equipped for gatherings large or small, the Songjiang branch reveals the rich layers of vegetarian dim sum when fried pastries and rice rolls are alternated.
