Taipei Keda Hotel Jia Yan Chinese Restaurant

Enjoy unlimited servings of all dim sum, stir-fries, soups, and desserts on the menu. Perfect for those who want to sample a wide variety of Chinese cuisine.

A special discounted price for children, offering unlimited access to all dishes on the menu.

A Sichuan-style cold chicken dish. Cooked chicken is immersed in a red oil sauce containing Sichuan peppercorns and chili oil. It is tender, numbing, spicy, and fragrant, making it an excellent appetizer.

A type of Cantonese roasted meat. Duck is marinated and then roasted in a furnace, resulting in crispy skin and tender meat with a unique roasted aroma. It is usually served with a sweet and sour plum sauce.

Crispy fried small fish, usually seasoned and marinated. The texture is crispy, and the bones are edible. It is savory and suitable as a snack with drinks or as an appetizer.

A tofu-like food made from eggs, with a chewy and delicate texture. Mixed with spicy red oil, it has a rich and layered flavor.

A cold dish featuring the tenderloin cut of beef, with a roasted flavor. The meat is firm and chewy, well-marinated, and has a unique flavor.

Fresh small squid marinated with kimchi. The sweetness of the seafood combines with the sour, spicy, and crispness of the kimchi for a refreshing and appetizing dish.

A cold dish with black fungus and white fungus as the main ingredients, accompanied by cordyceps flowers. The texture is crisp and refreshing, with light and healthy seasoning, rich in collagen.

Crispy pickled radish mixed with a rich sesame paste. The aroma of sesame contrasts with the sweet crispness of the radish, making it a refreshing cold dish.

Deep-fried chicken pieces (popcorn-sized) served with Hakka-style kumquat sauce. The crispy outside and tender inside of the chicken, dipped in the sweet and sour, fruity kumquat sauce, is refreshing and appetizing.

A Sichuan home-style dish similar to twice-cooked pork. Slices of pork belly are pan-fried until slightly browned, then stir-fried with garlic sprouts and fermented black beans. It is savory and pairs well with rice.

Pork ribs coated in a sweet and sour sauce made with hawthorn. The flavor is sweet and sour, the meat is tender, and the hawthorn's acidity balances the richness of the meat.

Classic Sichuan dish: slices of beef are cooked in a spicy broth, then hot oil is poured over to release the aroma of Sichuan peppercorns and dried chilies. It is numbing, spicy, fresh, and fragrant, with tender meat.

Preserved eggs (century eggs) paired with green chili peppers. The slight spiciness of the green peppers combines with the unique flavor of the preserved eggs, drizzled with soy sauce and vinegar for a simple yet flavorful dish.

Eggplant steamed with preserved mustard greens. The eggplant absorbs the savory and sweet flavors of the preserved greens, becoming soft and flavorful.

A famous Sichuan dish where tender tofu and minced meat are braised in a sauce of fermented bean paste, Sichuan peppercorns, and chili oil. It is numbing, spicy, hot, and tender, making it very appetizing with rice.

Green beans are deep-fried and then stir-fried with preserved vegetables and minced meat. The texture is dry, fragrant, and crispy, with the unique savory and fresh taste of preserved vegetables.

Stir-fried green vegetables according to the season. Usually stir-fried over high heat to retain the vegetables' crispness and original flavor.

Fresh sea bass fillets are steamed, typically served with shredded scallions, ginger, and steamed fish soy sauce. The meat is delicate and tender, with a light flavor.

Cod pieces coated in salted egg yolk (golden sand) and deep-fried or stir-fried. The sandy texture and rich savory flavor of the salted egg yolk coat the tender fish.

Large shrimp balls are deep-fried until crispy and coated in a mayonnaise sauce with a wasabi flavor. The texture is springy, and the slight pungency of the wasabi balances the sweetness of the mayonnaise.

Fresh shrimp stir-fried with chili peppers and spices. The shrimp shells are crispy, the meat is sweet and tender, and the flavor is spicy and satisfying.

Fresh shrimp are quickly blanched in hot water to retain their natural sweetness, with a hint of Hua Diao wine aroma. Usually served with soy sauce or vinegar for dipping.

Cuttlefish (squid) tossed with a special honey sauce. The texture is chewy and springy, with a balanced sweet and savory flavor.

A Guangdong specialty dish where salted fish bits, tofu, and chicken bits are braised in a clay pot. The unique aroma of the salted fish permeates the silky tofu, creating a rich flavor.

A traditional Taiwanese home-style dish, enhanced with dried flatfish (flounder) and stewed with napa cabbage. The cabbage is stewed until tender and sweet, and the broth is delicious.

Pork trotters cooked using the 'three cup' method (sesame oil, soy sauce, rice wine). The skin is chewy and rich in collagen, with a strong aroma of basil.

Shrimp and vermicelli are cooked together in a clay pot. The vermicelli absorbs the freshness of the shrimp and the essence of the broth, resulting in a smooth and flavorful dish.

Traditional Taiwanese snack: thin rice noodles stir-fried with shredded meat, mushrooms, cabbage, and other ingredients. The texture is chewy and springy, full of wok hei and fried shallot aroma.

Hong Kong-style noodles, E-fu noodles (a type of fried egg noodle) braised with crab meat and broth. The noodles absorb the flavorful broth and have a soft, chewy texture.

Fried rice featuring sakura shrimp. The sakura shrimp are crispy and fragrant, and the rice grains are distinct, with every bite full of oceanic aroma.

A thick soup with shredded dried scallops, seafood, and egg white (furong). The broth is sweet and fresh, with a smooth texture.

Clear stewed chicken soup with black mushrooms and seasonal vegetables. The broth is clear and sweet, nourishing and warming.

Classic Hong Kong dim sum: yellow dough wrappers filled with pork and shrimp, topped with roe. The texture is firm and springy, with rich juices.

Meatballs coated in glutinous rice and red quinoa, then steamed. The texture is soft and chewy, with red quinoa adding nutrition and a unique mouthfeel.

Soft, white steamed buns filled with a sweet and savory honey-glazed char siu. A must-order for Cantonese dim sum.

A classic dim sum dish with a translucent crystal skin encasing a whole shrimp and bamboo shoots. The skin is chewy, and the filling is fresh and crisp, showcasing the chef's skill.

Glutinous rice, chicken, and mushrooms wrapped in lotus leaves and steamed. The glutinous rice absorbs the fragrance of the lotus leaves and the richness of the filling, resulting in a soft, savory, and fragrant dish.

Chicken feet are deep-fried then steamed, absorbing a rich oyster sauce. The texture is tender, falling off the bone easily, and rich in collagen.

Beef tripe (Qian Ye Du) steamed with bean curd skin. The beef tripe is chewy and flavorful, with a rich soy sauce aroma.

Small pork ribs coated in batter and steamed with fermented black beans. The meat is tender and juicy, with the savory and garlicky flavor of black beans.

Pan-fried radish cake with a golden crust, containing preserved sausage and dried shrimp. The texture is smooth and dense, with the sweetness of shredded radish and the savory flavor of preserved sausage.

Pancake filled with chives and seafood. The crust is crispy, and the filling is full of chive aroma and the freshness of seafood.

Shrimp paste wrapped in bean curd skin and deep-fried. The bean curd skin is crispy on the outside, and the shrimp filling is fresh, sweet, and springy. Usually served with vinegar or mayonnaise for dipping.

Spring roll wrappers filled with shredded meat and vegetables, deep-fried. The wrappers are golden and crispy, and the filling is savory and moist.

Flaky pastry with a savory pork and scallion filling. Crispy on the outside and fragrant with scallions on the inside after baking, it's savory and delicious.

Golden flaky pastry filled with honey-glazed char siu. The pastry is layered and melts in your mouth, perfectly complementing the sweet and savory char siu filling.

Exquisitely crafted steamed buns with a rich, molten black sesame filling. The sesame aroma is intense, and the texture is smooth.

A Cantonese dessert where the hot salted egg yolk custard filling flows out like lava when the bun is broken open. The combination of sweet and savory with a rich milky flavor is irresistible.

Strips of water chestnut flour cake, deep-fried after being coated in batter. Crispy on the outside and soft on the inside, with the sweet and refreshing crispness of water chestnuts.

Glutinous rice balls coated in white sesame seeds and deep-fried, with red bean paste filling. Crispy on the outside with a sesame aroma, soft and sweet on the inside.

Fried glutinous rice cake drizzled with brown sugar syrup and soybean powder. Crispy on the outside and soft on the inside, sweet and chewy, it's a popular traditional dessert.

A classic Hong Kong sweet soup, primarily made with mango, sago, pomelo, and coconut milk. It has a rich texture, is sweet and sour, refreshing, and has a strong fruity aroma.

A sweet soup based on taro and coconut milk, with sago added. The taro is creamy and soft, the coconut milk is smooth and fragrant, and it's sweet without being cloying.

A smooth almond jelly with a texture like tofu. It is white, silky, and has a fresh almond aroma, making it a refreshing dessert.

Traditional Cantonese sweet soup: red beans stewed until grainy, with dried tangerine peel added for flavor. The red beans are creamy, and the tangerine peel's aroma balances the sweetness and prevents it from being too rich.

A classic carbonated beverage, rich in bubbles, with a sweet and refreshing taste, suitable for pairing with fried or heavy-flavored dishes.

A clear, lemon-lime flavored carbonated beverage. It has a refreshing taste and strong carbonation, quenching thirst and cutting through richness.