Qing Ye Taiwan Liao Li (Chuang Shi Dian), 1964 Nian Chuang Li

Traditional Taiwanese banquet dish. Braised pork trotters are cooked with handmade noodles. The broth is rich and savory, full of collagen. Symbolizing longevity and good fortune, often enjoyed on birthdays or celebrations.

A Taiwanese savory congee made with fresh seafood and rice. The rice grains absorb the essence of the seafood broth, resulting in a creamy and moist texture with a sweet and fresh broth, bursting with oceanic flavor in every bite.

Premium seafood congee simmered with abalone. The savory flavor of abalone infuses the congee base, resulting in a tender and chewy texture with a delicious and nourishing taste, a luxurious take on traditional congee.

Classic Taiwanese noodle soup dish. Typically cooked with seafood or meat slices, vegetables, and broth. The noodles absorb the soup, resulting in a smooth texture and rich, savory broth.

Taiwanese stir-fried noodles cooked over high heat with abundant seafood such as shrimp and squid. The noodles are chewy and flavorful with a 'wok hei' aroma, perfectly combining savory sauce and seafood sweetness.

A famous traditional Taiwanese snack. Rice noodles stir-fried with pork and vegetables over high heat. Dry and chewy with a rich aroma of rice and soy sauce, it's a simple yet delicious staple.

Traditional Taiwanese stir-fried oil noodles, quickly stir-fried with shredded pork and vegetables. The noodles are smooth, and the sauce is savory and flavorful, a common home-style noodle dish in Taiwan.

Classic Taiwanese banquet dish. A whole fresh mud crab (Sā Gōng) is steamed with seasoned glutinous rice. The crab meat is sweet and tender, and the rice absorbs the rich crab roe and juices, resulting in a soft, fragrant texture.

Braised eel is placed on seasoned glutinous rice and steamed. The eel is tender and rich, the sauce is perfectly sweet and savory, seeping into the chewy glutinous rice, creating a rich layering of flavors.

Fluffy fried rice with fresh shrimp. The rice is stir-fried to a fragrant crispness, the shrimp are fresh and crisp. Simple seasoning highlights the original flavors of the ingredients, a refreshing and delicious staple.

Premium fried rice featuring Taiwanese mullet roe. Diced mullet roe is stir-fried, coating the rice evenly with its rich, savory flavor, offering a unique and luxurious taste.

Fried rice stir-fried with shredded beef and green peppers over high heat. The beef is tender, the green peppers are crisp and fragrant, combined with egg fried rice, it's aromatic and nutritionally balanced.

The most classic home-style fried rice. Shredded pork, eggs, and scallions stir-fried over high heat. The rice is golden and fluffy, savory and palatable, a choice suitable for all ages.

Special fried rice with traditional Taiwanese preserved radish (cài pó). The salty-sweet crunch of the preserved radish adds a unique texture and flavor to the fried rice, full of nostalgic Taiwanese style.

Choice of white rice or traditional sweet potato congee. The sweet potato congee is smooth and creamy, with the natural sweetness of sweet potatoes, a classic staple to accompany Taiwanese dishes.

A traditional famous dish from Fujian and Taiwan. It combines precious ingredients such as shark fin, abalone, sea cucumber, and pork trotters, slow-cooked for a long time. The broth is rich and mellow, full of collagen and the essence of the ingredients.

A classic Taiwanese restaurant-style soup. Made by simmering dried squid, canned baby clams, and plenty of scallions. The broth combines the savory flavor of dried ingredients with the sweetness of baby clams, offering a unique, rich, and sweet taste.

A Taiwanese specialty chicken soup. Chicken stewed with pickled pineapple and bitter melon. The sweetness of the pineapple balances the bitterness of the melon, resulting in a refreshing and sweet aftertaste, with tender chicken.

A soup made by stewing a generous amount of garlic, fresh clams, and chicken. The garlic becomes soft and not pungent after stewing. The broth is full of garlic aroma and clam freshness, nourishing and warming.

Luxurious nourishing chicken soup. Stewed with clams and abalone, the sweetness of the seafood blends into the chicken soup, creating a rich and layered flavor, perfect for nourishing the body.

A specialty soup from Hualien. Chicken stewed with pickled peeled chili peppers. The broth has a unique spicy and sweet flavor, appetizing and not greasy.

A traditional home-style chicken soup. Made by slow-cooking dried shiitake mushrooms with chicken. The broth is golden and clear, full of mushroom aroma and chicken sweetness.

A classic home-style fish soup. Made with fresh catch (like horse mackerel), simply cooked to preserve the tender fish and the natural sweetness of the broth, just like grandma used to make.

A clear soup made with fresh oysters, usually with ginger slices and pickled vegetables to remove any fishiness and enhance flavor. The broth is fresh and delicious, the oysters are plump and tender, full of oceanic flavor.

A healthy and refreshing vegetable soup. Cooked with wood ear mushrooms and seasonal vegetables. The broth is light and not greasy, with a rich and crisp texture, suitable for those who prefer light flavors.

Traditional Hakka-style soup. Stewed with sour pickled mustard greens and pork stomach. The broth is sour and appetizing, the pork stomach is clean and tender, with a unique flavor.

Simple and pure seafood soup. Cooked only with fresh clams and ginger slices. The clams are plump, and the broth turns milky white, incredibly sweet.

Taiwan's top choice for winter nourishment. Stir-fried old ginger in black sesame oil, then stewed with chicken and rice wine. The broth is rich with wine and sesame oil aroma, known for its warming and nourishing properties.

Stewed with preserved crisp pickled cucumbers (guā zai) and chicken. The broth is sweet with a hint of soy sauce, and the chicken is tender and flavorful, a home-style soup with an old-fashioned taste.

An exquisite set menu designed for three people. Includes appetizer, seafood stir-fry, meat dish, soup, and dessert. A rich and diverse selection, perfect for small families or gatherings with friends.

A luxurious 10-person banquet menu. Includes many classic Taiwanese grand dishes, such as Buddha Jumps Over the Wall, Mud Crab Glutinous Rice, and fresh seafood dishes. High-quality ingredients and exquisite cooking techniques, perfect for important gatherings or banquets.

Premium 10-person banquet menu. Featuring rare ingredients like lobster, shark fin, and sea cucumber, showcasing the chef's exquisite culinary skills. A luxurious and grand selection, perfect for entertaining VIPs.