Sanjiao Waimai

Signature charcoal grilled chicken leg set with side dishes. The chicken leg is first braised then grilled, brushed with a special sauce, with a charred crispy skin and tender, juicy meat.

Assorted braised platter with a main course. Includes various ingredients that have been simmered for a long time, savory and pairs well with rice.

Crispy fried chicken cutlet set with side dishes and a main course. The chicken cutlet has a golden crispy skin and thick meat.

Charcoal Grilled Chicken Cutlet Set. The chicken cutlet is deep-fried to lock in juices, then brushed with sauce and charcoal grilled, adding a unique flavor.

A dish primarily consisting of various vegetables. Refreshing and healthy, does not include a main course (rice or noodles).

Signature charcoal grilled chicken leg paired with french fries. Suitable for customers who prefer light meals or do not want rice.

Old-fashioned black tea. Deep red tea color, with a rich malt and cassia seed aroma, sweet but not cloying.

Based on old-fashioned black tea, mixed with fresh milk. Smooth and mellow taste.

Chilled beer. Perfect to pair with barbecue and fried foods.

A platter of various braised ingredients. Allows you to taste different textures and flavors at once, suitable for sharing.

Braised duck tongues. Tender with a slight crunch of cartilage, a classic Taiwanese appetizer and snack.

Braised Duck Wings. Chewy skin and firm meat, full of braising liquid aroma, perfect for gnawing.

Duck intestines. Crispy and chewy texture, unique flavor after braising.

Kelp knots. Braised to a moderate tenderness, with a sea flavor and the savory aroma of the braising liquid.

Chicken heart skewers. Chewy texture, no gamey taste, well-infused with braising liquid.

Chicken gizzard. Hard and crispy texture, becomes more fragrant with chewing.

Quail eggs. Braised until the skin is brown, with a creamy yolk.

Pork meatballs. Chewy and juicy texture, with a pork flavor.

Broccoli. Retains the crispness and sweetness of the vegetables, served with braising liquid.

Fresh cabbage. Crisp and sweet texture, absorbs the aroma of the braising liquid.

Romaine lettuce. Crisp texture, suitable for light braising.

Enoki mushroom. Tender and smooth texture, easily absorbs soup broth.

Green bell pepper. Has a unique aroma and crispness.

Fresh shiitake mushrooms. Tender and thick texture, rich aroma.

King oyster mushrooms. Thick and fleshy, with a texture similar to abalone, fresh and juicy.

Fried bean curd sheets. Porous surface, very absorbent of braising liquid, soft and tender texture.

Black dried tofu from Daxi. Dense texture, rich bean aroma, well-braised.

Cubed small dried tofu. Firmer texture, becomes more fragrant with chewing.

Layered tofu product. Tender and chewy texture, even better flavor after absorbing the braising liquid.

Traditional snack made from glutinous rice and pig's blood. Chewy texture, with a unique rice aroma.

Fish paste product. Soft and chewy after braising, sweet and delicious.

A platter of fish cakes (Tian Bu La) in various shapes and types. Suitable for customers who enjoy fish paste products.

Braised daikon radish. The radish is full of broth and braising liquid, soft and tender, with a sweet taste.

Soup with a pork bone broth base and chewy pork meatballs. Refreshing broth, sprinkled with celery seeds for flavor.

Clear soup simmered with daikon radish. Sweet broth, tender radish.

Milkfish ball soup. Delicate fish balls, savory broth.

Famous Taiwanese instant noodles. Boiled in braising liquid, the noodles absorb the soup and have a chewy texture.

Steamed white rice. Suitable to pair with richer braised or charcoal-grilled dishes.

Our signature dish. Whole chicken leg marinated in a special sauce and charcoal grilled, with a slightly charred crispy skin and tender, smooth meat.

The chicken cutlet is first coated in batter and deep-fried to lock in juices, then brushed with barbecue sauce and charcoal grilled. It has both the crispiness of fried food and the aroma of charcoal grilling.

Sauce-brushed charcoal-grilled chicken wings. Crispy skin and tender meat, perfect as a snack.

Charcoal grilled chicken butt. Properly handled with no odor, rich in fat, grilled to a crispy aroma.

Taiwanese sausage. Sizzles with fat when charcoal grilled, with a hint of wine and spices.

Glutinous rice sausage. Crispy skin when grilled, soft and glutinous rice inside, with a peanut aroma.

Famous Taiwanese snack. A glutinous rice sausage is cut open and filled with charcoal-grilled sausage, served with toppings for a rich and satisfying experience.

Chicken chunks skewered and charcoal grilled. Tender meat, rich soy sauce aroma.

Pork chunks skewers. Grilled to a char, firm and chewy meat.

Pork slices rolled with fresh green onions and charcoal grilled. The juices and the pungent aroma of the scallions are perfectly combined.

Pork slices rolled with enoki mushrooms and charcoal grilled. The enoki mushrooms are juicy, balancing the richness of the pork.

Charcoal grilled fish cake (Tian Bu La). Brushed with sauce and grilled until the surface is slightly charred and puffed, crispy outside and soft inside.

Boneless chicken chunks coated in batter and deep-fried. Crispy outside and tender inside, sprinkled with pepper salt and basil, fragrant.

Squid cut into strips, coated in batter, and deep-fried. Chewy and fresh texture, with a good bite.

Large boneless chicken breast pieces coated in batter and deep-fried. Golden crispy skin, rich in juices.

Bean curd sheets are deep-fried and puff up. Slightly crispy on the outside, maintaining a soft texture inside.

Sweet potato fries sprinkled with plum powder. The sweetness of the sweet potato and the sweet and sour taste of the plum powder blend together, very appetizing.

Classic French Fries. Golden and crispy, perfect as a snack.

Fried fish cake (Tian Bu La). Crispy skin after high-temperature frying, rich fish paste aroma.

King oyster mushroom chunks coated in batter and deep-fried. Locks in moisture, bursts with juice when bitten, tender and fresh.

Fresh green beans deep-fried. Retains the crispness and moisture of the beans, refreshing and not greasy.

Deep-fried pig's blood cake. Slightly crispy on the outside, soft and chewy on the inside, with a unique flavor.

Deep-fried glutinous rice sausage. The skin becomes very crispy, and the inside is soft and fragrant.

A combination of popular fried items. Satisfies the desire for different types of fried food at once, generous portion.