Dong Shi Xian Ke

A classic Taiwanese night market snack. A pancake made from sweet potato batter, with fresh oysters and shrimp added. It has a chewy and soft texture. Served with a special sweet and spicy sauce.

Made with fresh oysters and eggs, coated in batter and pan-fried. The crust is slightly crispy, the inside is soft and sticky, served with vegetables and sauce, with a delicious flavor.

A pancake dish where fresh oysters are replaced with shrimp. Suitable for diners who don't eat oysters, each bite is filled with the sweetness of shrimp and the aroma of egg.

Seasonal vegetables stir-fried over high heat. Retains the crisp texture and sweetness of the vegetables, refreshing and not greasy.

Fresh squid pieces stir-fried with seasonings. Chewy and springy texture, full of seafood flavor.

Plump fresh oysters stir-fried with basil, ginger, and other spices. Savory and appetizing, the oysters are tender and juicy.

Pork kidney is sliced and stir-fried. It has a unique crispy and tender texture, stir-fried with sauce, without any fishy smell and is nourishing.

Marinated or floured lean pork slices are stir-fried. The meat is tender and not dry, with a savory and fresh taste.

Fried rice with a variety of ingredients. The rice grains are distinct, with a strong wok aroma and abundant toppings.

Rice stir-fried with fresh oysters and eggs. Every bite is filled with the freshness of seafood and the aroma of egg.

Classic shrimp fried rice. Crisp shrimp paired with golden egg fried rice, rich in texture, suitable for all ages.

Taiwanese savory porridge cooked with fresh oysters. The broth is fresh and sweet, and the rice grains are filled with the essence of the broth.

A savory porridge with clams as the main ingredient. The broth is sweet with a rich seafood flavor, warming the stomach and satisfying.

Porridge cooked with squid pieces. The freshness of the squid is infused into the soup, with a delicious taste.

Deluxe seafood porridge with sliced abalone and other seafood. Rich broth, generous ingredients.

Porridge containing a whole piece of boneless milkfish belly. The fish belly is rich in oil, the meat is tender, and the broth is extremely delicious.

Fresh shrimp simply blanched. Retains the original sweetness and elasticity of the shrimp meat, usually served with a dipping sauce.

Milkfish head braised in soy sauce. Rich in collagen, with a savory and flavorful taste, suitable for those who enjoy gnawing on fish bones.

Braised milkfish belly with flavorful sauce. The fish belly is plump and tender, with the savory-sweet aroma of the braising liquid.

Boneless milkfish belly pan-fried until golden and crispy. Crispy outside, tender inside, with rich oily aroma.

Clear soup made with fresh clams, with ginger slices to remove any fishy taste. The broth is clear and sweet.

Soup made with fresh oysters, pickled mustard greens, ginger slices, and basil. Oysters are plump, and the broth is full of oceanic flavor.

Clear soup made with squid pieces. Refreshing taste, crispy squid.

Soup made with lean pork slices, usually coated with a thin layer of flour to keep them tender. Served with a refreshing ginger broth.

Pork tenderloin soup cooked with sesame oil and rice wine. Rich aroma, with warming and nourishing effects.

Cleaned pork kidney slices are cooked in soup. It has a crispy and tender texture, and the broth is usually flavored with ginger slices to remove fishiness and enhance freshness.

A classic Taiwanese nourishing soup. Crispy and tender pork kidney with a rich sesame oil broth, full of aroma.

Fresh fish soup made with a whole piece of milkfish belly. The fish meat is tender, the fish belly is rich in oil, and the broth is fresh and sweet.

Soup with abalone slices and various seafood. Abundant ingredients, delicious and rich broth.

Taiwanese stewed noodles, using fried noodles that easily absorb soup. Toppings usually include egg, meat slices, seafood, and vegetables.