Long Ji Chao Hui

A classic Taiwanese snack where minced pork is braised with pickled preserved cucumbers and served over white rice. The sweetness of the cucumbers balances the savory flavor of the minced pork, making it sweet and savory, appetizing, and rich without being greasy.

Shredded tender cooked chicken breast is placed on white rice and drizzled with special chicken broth or scallion oil. It has a refreshing taste, delicate texture, and a faint sweet aroma of chicken.

A gravy rice dish combining three main ingredients (usually shrimp, squid, meat slices, etc.). Rich in ingredients, the thickened sauce is delicious and rich, poured over hot white rice, with every bite full of land and sea flavors.

Tender beef slices are braised with eggs, creating a smooth, silky egg-drop sauce. Served over white rice, it's moist and smooth, with a blend of egg and meat flavors.

Seasoned with a Cantonese oyster sauce base, beef slices are stir-fried over high heat and then thickened and poured over rice. The sauce is deep red and glossy, with a rich, savory oyster sauce aroma, and the beef is tender and flavorful.

Taiwanese curry flavor, stir-fried with yellow curry powder, rich aroma with a hint of spice. Beef chunks are stewed until tender, served with a thick sauce, making it a very satisfying dish with rice.

Curry rice made with tender chicken strips. The chicken is tender and smooth, the curry sauce is mildly spicy and fragrant, with rich layers of flavor, suitable for diners who enjoy chicken dishes.

Chicken strips are cooked in a dry-braising method with less sauce but concentrated flavor, usually with a hint of spiciness or sweet and sour. The chicken is tender and juicy, very appetizing when eaten with white rice.

Stir-fried with three types of seafood or meat, eggs, and scallions over high heat. The rice grains are distinct, full of 'wok hei' and fresh flavor, dry and not greasy.

Fresh beef slices are stir-fried with rice and vegetables over high heat without pre-frying. The beef remains tender, the rice absorbs the essence of the meat juices, and the dish is full of 'wok hei'.

Fried rice seasoned with a tomato sauce base, served with tender chicken strips. It has a reddish color, a sweet and sour appetizing flavor, and the rice is moderately moist.

A classic home-style fried rice with diced ham and eggs stir-fried quickly. The savory ham and fragrant eggs are perfectly blended, with a fluffy texture, simple and delicious.

Thick, flat ho fun noodles are stir-fried with chicken strips and bean sprouts over high heat. It's served without soup, the ho fun is chewy and absorbs the savory, smoky flavor of the soy sauce, the chicken is tender, and the dish is full of 'wok hei'.

Crispy shrimp and ho fun noodles are stir-fried over high heat. The ho fun is slippery and chewy, the shrimp are sweet, and the sauce is rich and savory. It has rich layers of flavor and is a popular main dish.

A classic Cantonese dish where beef slices are dry-fried with ho fun noodles, yellow chives, and bean sprouts over high heat. The ho fun is glossy, the beef is tender and seared with a smoky aroma, and the 'wok hei' is the soul of the dish.

A mix of various seafood and ho fun noodles stir-fried together. Full of oceanic sweetness, the ho fun is chewy and smooth. Suitable for diners who enjoy a rich variety of seafood ingredients.

A clear soup made with water spinach, with a sweet and unique herbal aroma. It's refreshing and cuts through richness, suitable for pairing with heavy-flavored dishes.

A simple, home-style clear soup with silky egg drops and garnished with scallions. The soup is light and has a soft texture.

Fresh pork liver is cooked in soup with ginger shreds to remove gaminess and enhance freshness. The soup is clear and delicious, the pork liver is crisp, tender, and smooth, with a traditional invigorating flavor.

Bitter melon and pork ribs are stewed for a long time, resulting in a soup that is bittersweet and cooling. The pork ribs are tender, and the bitter melon has a sweet aftertaste, making it suitable for hot weather.

Fresh fish slices are cooked in soup with ginger shreds and a little rice wine. The fish is delicate and fresh, the soup is light and sweet, nutritious and not heavy.

A classic Taiwanese soup with plump oysters cooked with basil and ginger shreds. The soup is full of oceanic flavor, the oysters are tender and burst with juice, with a unique taste.

Traditional meatballs are cooked in soup with mushrooms. The meatballs are chewy and juicy, and the soup has the aroma of celery and pepper, a nostalgic old-fashioned flavor.

A soup made with shrimp, clams, squid, and other seafood. The soup is extremely sweet, with abundant seafood, each spoonful is the essence of the sea.

Pork liver soup is cooked after stir-frying ginger slices in black sesame oil. The soup is rich with sesame oil aroma, warming and nourishing. The pork liver is cooked to a tender, crisp texture, suitable for cold weather.

Eggs are braised in sauce for a long time, giving them a dark brown color. The egg white is chewy and flavorful, the yolk is creamy, and it's a classic side dish that is savory and pairs well with rice.

Seasonal vegetables are quickly blanched in boiling water and seasoned with minced garlic soy sauce or braising liquid. The texture is crisp, retaining the original flavor of the vegetables, healthy and refreshing.

Fresh vegetables are stir-fried with garlic over high heat. It retains the crispness and moisture of the vegetables, with a 'wok hei' and garlic aroma, richer and glossier than blanched vegetables.

Fresh pork liver is stir-fried with old ginger and black sesame oil over high heat. The pork liver is cooked to perfection, not dry or tough, and coated with a rich sesame oil aroma. It's a nourishing dish that pairs well with rice and wine.