33 District Stir-fried Fresh Seafood

A classic Taiwanese snack of bite-sized deep-fried chicken pieces. Seasoned with salt, pepper, and spices, it has a crispy texture and pairs well with beer.

Deep-fried tofu with a crispy exterior and a fluffy interior. Enjoyed with simple seasonings or sauces.

Fermented tofu "stinky tofu" deep-fried until crispy. Has a unique strong aroma and umami, a classic dish at Taiwanese night markets. Usually eaten with pickles.

Fried cod sticks. Characterized by the mild flavor of the white fish and the crispy batter.

Fried bread (youtiao) coated in a sweet and sour sauce. A unique dish using fried bread instead of meat.

A spicy dish of tofu and minced meat simmered in chili peppers and doubanjiang. Smooth tofu and spicy sauce go well with rice.

Deep-fried burdock root with batter. Enjoy the earthy flavor and crisp texture of the burdock root.

Bitter melon (goya) stir-fried with salted egg (xian dan). The rich saltiness and flavor of the salted egg mellow the bitterness of the goya, creating an exquisite taste.

Eggplant stir-fried with spicy seasonings. The eggplant, having absorbed the oil, becomes tender and juicy.

Freshly fried french fries served with fragrant truffle salt. An appetizer with a rich aroma.

Deep-fried king oyster mushrooms sprinkled with spicy Sichuan peppercorn salt. Features the chewy texture of the mushrooms and the flavor of the spices.

Duck blood curd (鴨血) simmered in an extremely spicy soup. Duck blood has a jelly-like, chewy texture and pairs well with spicy seasoning.

Whelk stir-fried with chili peppers, garlic, and Taiwanese basil. The chewy texture and spicy seasoning go well with drinks.

Thinly sliced boiled pork topped with plenty of garlic soy sauce. A cold dish with a simple yet punchy flavor.

Stinky tofu, a fermented tofu with a unique aroma, cooked with extremely spicy seasoning. The spiciness and fermented umami are intensely combined.

Sweet potato leaves (di gua ye) stir-fried with century egg. The slimy texture of the leaves and the richness of the century egg combine for a mellow flavor.

Stir-fried chayote, which is high in water content, and clams. A mild flavor with the sweetness of chayote and the broth from the clams.

Fresh pork liver quickly stir-fried over high heat. Coated in a sweet and savory sauce, allowing you to enjoy the rich umami of the liver.

Deep-fried smooth "egg tofu" made from chicken eggs. Crispy on the outside and soft like chawanmushi on the inside.

A dish of eggs coated in batter and deep-fried. Enjoy the crispy texture and the mild flavor of the egg.

A home-style dish of plump shrimp and eggs stir-fried until fluffy. Mildly seasoned, popular with both children and adults.

Crispy fried bread (youtiao) and century egg stir-fried with aromatic vegetables. An interesting dish with contrasting textures.

Lamb and water spinach stir-fried with Taiwanese BBQ sauce "Shacha sauce". Rich flavor with umami from seafood and spices.

A traditional Taiwanese dish of chopped preserved radish (cai po) mixed into an egg omelet. The crunchy texture and saltiness are a highlight.

Beef stir-fried with "Shacha sauce" (沙茶醤). The unique fragrant flavor enhances the appetite for rice.

Hakka (客家) dish of stir-fried squid, celery, pork, and dried tofu. Characterized by the umami of the squid and the aroma of celery.

A dish of pork large intestine (offal) simmered in a spicy Sichuan-style soup with Sichuan peppercorns and chili peppers. Spicy and rich flavor.

A dish of carefully processed pork offal stir-fried with plenty of ginger. Often has a sour seasoning (姜絲大腸).

Squid beaks (tonbi) and peanuts stir-fried with chili peppers and spices. The chewy texture is perfect as a snack with drinks.

Deep-fried pork loin coated in a sweet and sour sauce. Similar in taste to Japanese sweet and sour pork.

Deep-fried pork ribs sprinkled with fragrant Sichuan peppercorn salt. Enjoy the umami of the meat and the spices.

Small oysters and fried bread (youtiao) stir-fried with fermented black beans, etc. The oceanic flavor of the oysters pairs well with the crispy fried bread.

Stir-fried chayote sprouts (long xu cai) with a crisp texture and lamb. Features the crispness of the vegetables.

Kung Pao Chicken (宮保雞丁): Chicken stir-fried with peanuts and chili peppers. A classic Chinese dish with a good balance of spiciness and sweet and sour flavors.

Fried white fish fillets coated in a sweet and sour sauce. A sweet and sour pork-style variation using fish.

Fried egg tofu and king oyster mushrooms stir-fried in a soy sauce-based sauce. You can enjoy the difference in textures.

Crispy deep-fried offal stir-fried with green beans. Fragrant and has a good texture.

Crispy deep-fried pork large intestine (offal). Often stuffed with scallions and eaten with salt and pepper.

Stir-fried sweet Taiwanese sausage with garlic sprouts. The sweetness of the sausage and the spiciness of the garlic sprouts complement each other.

Fresh oysters coated and deep-fried. Crispy on the outside, juicy on the inside, with a taste of the sea.

Blanched oysters topped with a special garlic sauce. You can directly taste the umami of the oysters.

A popular Taiwanese dish of crispy fried shrimp and pineapple tossed in a sweet mayonnaise sauce. Fruity and creamy.

A classic "Rei Cha" (熱炒) dish of clams stir-fried with Taiwanese basil, soy sauce, and garlic. Fragrant and delicious even the broth.

Stir-fried salted pork belly and garlic sprouts. Strong saltiness and fatty umami, goes well with rice.

Shrimp deep-fried until crispy enough to eat with the shells on. Seasoned with salt, pepper, and spices, it is fragrant.

Juicy deep-fried chicken wings.

Squid stir-fried with chili peppers and aromatic vegetables over high heat. Spicy and appetizing.

Simply boiled fresh shrimp. Served with wasabi soy sauce, etc.

Clams stir-fried with garlic and basil. A dish with a rich clam broth.

Lightly stir-fried squid and celery

Abalone-like shellfish (small abalone) stir-fried with Taiwanese basil. Has a chewy texture and a taste of the sea.

Deep-fried squid paste balls (花枝丸). Characterized by a chewy texture and the sweetness of squid.

Japanese-style fried oysters coated in breadcrumbs.

Squid stir-fried with a sour and spicy Thai-style seasoning.

Chicken seasoned with Thai-style spices and herbs. Characterized by its refreshing spiciness.

Steak made from beef tri-tip (part of the shoulder). A tender, fatty cut that is grilled.

A platter of assorted fried items. Perfect for sharing among a group.

Boiled small squid topped with plenty of scallions and sauce.

Eggplant andホルモン (offal) slowly simmered in a rich sauce.

Small squid simmered in "three-cup" sauce (soy sauce, sesame oil, rice wine) and basil.

Pork trotters braised with red yeast rice (benikoji). Characterized by its reddish color, unique sweetness, and melt-in-your-mouth texture.

Boiled beef in spicy Sichuan-style soup. Characterized by the numbing spiciness of chili peppers and Sichuan peppercorns.

Tempura of small whole or sliced squid.

White fish simmered in a spicy Sichuan-style soup. Spicy with fluffy fish fillets.

Thinly sliced pig ear (mimiga) mixed with a spicy sauce and aromatic vegetables. A cold dish popular for its crunchy texture.

Boiled edamame seasoned with garlic and black pepper in Taiwanese style. Rich flavor, goes well with drinks.

Small abalone marinated in a sweet and savory sauce. A cold dish.

Fresh clams or small clams marinated in a garlic-infused soy sauce (蜆仔). A representative Taiwanese appetizer.

Sliced onions served with bonito flakes and Japanese-style dressing. A refreshing salad.

Peeled mini tomatoes soaked in sweet plum syrup. A dessert-like cold dish that is sweet, sour, and refreshing.

Thinly sliced yam mixed with plum syrup. Enjoy the crisp texture and sourness.

A rich delicacy of steamed cod liver mixed with ponzu sauce and condiments.

Sashimi of fresh red shrimp. Characterized by its melt-in-your-mouth sweetness.

Assortment of today's recommended sashimi.

Raw octopus, chopped and marinated in wasabi. The pungent spiciness goes well with drinks.

Sashimi of fatty salmon.

Fluffy fried rice stir-fried with pork, egg, and scallions over high heat.

Taiwanese-style fried noodles with pork and vegetables. Often uses thick noodles.

Stir-fried thin rice noodles (bee hoon) with ingredients. Light and easy to eat.

Stir-fried ramen noodles with vegetables and meat.

Simple stir-fried water spinach with garlic. Popular for its crisp texture.

Cabbage stir-fried over high heat. Sweet and perfect as a palate cleanser.

Cabbage stir-fried in a sweet and savory meat sauce, similar to "Jajangmyeon".

Stir-fried chayote sprouts (long xu cai) and pork. Enjoy the crispness of the vegetables.

Stir-fried sliced lotus root and pork. The texture of the lotus root is a highlight.

Corn grilled with a sweet and savory sauce. A popular style at Taiwanese night markets.

Grilled fish collar, rich in fat and juicy.

Simply salt-grilled saury.

Sweet Taiwanese sausage (xiang chang). Sliced raw garlic is the traditional Taiwanese way to eat it.

Fish fillet marinated in miso paste and grilled.

A dish of grilled salted pork (咸豚肉). The skin is crispy, the meat is salty, and it is eaten with a dipping sauce of vinegar and garlic.

Salt-grilled mackerel, rich in fat.

Salt-grilled large shrimp. You can enjoy the natural flavor of the ingredients.

Slow-grilled salmon collar. Rich in collagen and strong in flavor.

Sticky rice and pig blood curd (米血糕) simmered in "three-cup" sauce (soy sauce, sesame oil, rice wine) and basil. Features a chewy texture.

Tofu and vegetables stir-fried on a hot iron plate with black pepper sauce, etc. Served with a sizzling sound.

King oyster mushrooms seasoned with "three-cup" sauce (soy sauce, sesame oil, rice wine). The texture of the mushrooms and the rich sauce pair well.

A representative Taiwanese dish of chicken simmered in "three-cup" sauce (soy sauce, sesame oil, rice wine) and basil (jiucengta). Fragrant and rich in flavor.

Beef and vegetables stir-fried on an iron plate. Usually with a spicy black pepper sauce.

Squid stir-fried with three-cup sauce and basil. Enhances the umami of the squid.

A light soup with the sourness of tomatoes and the mildness of tofu.

Clear soup with plenty of clam broth. Ginger is added to warm the body.

Miso soup with fish fillets. Taiwanese miso soup is often slightly sweeter than Japanese miso soup.

Clear soup made with fresh fish. Ginger and scallions are used to remove any fishy smell, allowing you to enjoy the fish's umami.

Soup of pickled mustard greens (suan cai) and pork belly. A refreshing taste with the sourness and umami of the pork.

Soup with small oysters, tofu, and pickled mustard greens. Rich in oyster flavor.