A Liang Shui Jiao

Typical Taiwanese dumplings with a filling of cabbage, yellow chives, and pork. Thin skin, large filling, fresh, juicy, and flavorful. Best enjoyed with soy sauce, vinegar, or garlic.

Shredded scallion pancake stir-fried with shredded pork and vegetables over high heat. The pancake absorbs the sauce while retaining its chewiness, a common home-style noodle dish from the military dependent villages.

Chewy rice cake slices stir-fried with shredded pork and vegetables like cabbage. The texture is soft and springy with a balanced savory flavor.

Scallion pancake pan-fried to golden crisp, brushed with sweet bean sauce, and rolled with sliced braised beef shank and green onions. Crispy outside, tender inside, with rich layers of flavor.

Assorted cold appetizers offered in the restaurant, such as dried tofu, seaweed, braised eggs, or kimchi. Subject to daily availability, refreshing and appetizing.

A classic Taiwanese soup with abundant ingredients including tofu, wood ear mushrooms, shredded bamboo shoots, and egg ribbons. Thickened with starch, it has a sour and spicy flavor, sprinkled with white pepper for aroma.

A refreshing clear broth base with tender egg ribbons and green onions. Mild in flavor, it pairs well with richer main courses.

Millet porridge simmered until golden and thick, with a delicate and smooth texture. Lightly flavored, sugar can be added to taste.

Handmade raw dumplings by the restaurant, convenient for customers to take home and cook themselves.