Xiang Chu Chao Fan Zhuan Mai Dian

Fried rice stir-fried over high heat with rice, eggs, and vegetables. The grains are distinct, with the aroma of egg and wok hei.

Fried rice stir-fried over high heat with shredded pork, eggs, and scallions. Rich and savory.

Classic ham fried rice with eggs and scallions, with a home-style flavor.

Fried rice with sweet pineapple and fresh shrimp. Refreshing and appetizing, similar to Hawaiian flavor.

Stir-fried with fresh shrimp and eggs. Full of fresh flavor.

Fried rice with beef slices or shreds. Rich meat flavor and strong wok hei.

Mixed fried rice with various toppings including seafood, shredded pork, and vegetables. Rich in texture.

Fried rice featuring lamb, with its unique flavor, suitable for lamb lovers.

Stir-fried with Korean kimchi. Sour, spicy, and appetizing, with a reddish hue.

Classic Taiwanese snack: shredded chicken on top of white rice, drizzled with special sauce and chicken oil. Very aromatic.

Single order of steamed white rice.

Shredded pork and vegetables braised in a thickened sauce, served over white rice. Moist and smooth texture.

Shrimp and vegetable with gravy over rice. Rich and delicious sauce.

A mixed rice dish with seafood and meat, allowing you to enjoy multiple ingredients at once with a rich sauce.

Tender beef slices and vegetables with gravy over rice. Usually seasoned with satay or oyster sauce, with a stronger flavor.

Lamb slices and vegetables braised in a rich sauce. Suitable for those who enjoy lamb flavor.

Traditional Taiwanese dry mixed noodles, usually topped with minced pork or special sauce, served with bean sprouts or chives. Savory flavor, chewy noodles.

Stir-fried noodles or rice noodles with a focus on vegetables, light and refreshing.

Classic Taiwanese fried noodles, stir-fried with shredded pork and vegetables, full of aroma.

Noodles stir-fried with lamb. Satay flavor is common, with a rich lamb taste.

Noodles stir-fried with beef slices and water spinach or gai lan. Usually has a strong flavor with satay aroma.

Shrimp fried noodles with a seafood flavor.

Fried noodles with abundant toppings, including meat, seafood, and vegetables.

Noodle soup with a seafood broth. The broth is sweet and fresh, with ingredients like shrimp and clams.

Light home-style soup with seaweed and egg drop. Smooth texture, with a hint of the sea.

Chewy meatballs made from pork, cooked in soup. Usually seasoned with celery seeds and white pepper.

Clear soup with seasonal vegetables and egg drop. Healthy and refreshing.

Clear soup made with fresh clams, with shredded ginger to remove fishiness. The soup is very fresh and delicious.

Clear soup made with fresh oysters, usually with shredded ginger and basil to remove fishiness and enhance flavor. The soup is sweet and fresh.

Blanched seasonal vegetables (like sweet potato leaves or cabbage), drizzled with minced garlic soy sauce or minced pork sauce.

Stir-fried vegetables over high heat, retaining their crispness and sweetness, with garlic aroma.

Classic Taiwanese home-style dish: savory and crispy preserved radish (luo bo gan) mixed into egg batter and pan-fried until golden. Thick and fragrant.

Fried egg with plenty of chopped scallions. The egg flavor is complemented by the sweetness and aroma of the scallions.

Egg fried with basil (Taiwanese basil). The basil aroma is unique and strong, very appetizing.

Stir-fried selected meat or seafood with celery segments over high heat. It's crisp and fragrant.

Crisp and tender water spinach stir-fried with meat slices, usually seasoned with satay sauce, a classic stir-fried dish.

Stir-fried meat slices with plenty of scallion segments over high heat. The scallion aroma is rich, and the meat is tender.

Shredded dried tofu stir-fried with shredded pork. Rich texture, savory and appetizing.

Tender eggplant cooked with spicy bean paste, minced garlic, and scallions. The flavor is savory, spicy, and slightly sweet. "Fish-fragrant" refers to the seasoning method, not the presence of fish.

Classic Hakka dish, including pork belly, dried squid, dried tofu, and celery. Salty, fragrant, and chewy, perfect with wine or rice.

Sweet luffa dish, choose with salted egg (golden sand) for a salty, sandy texture, or with clams to enhance freshness.

Bitter melon dish, choose between salted egg bitter melon (salty and cooling) or bitter melon stir-fried with lamb (delicious and not greasy).

Tofu dish, choose between savory braised flavor or spicy Sichuan peppercorn Mapo flavor.

Korean kimchi stir-fried with shredded pork. Sour, spicy, and appetizing.

The smoky saltiness of bacon combined with the sweetness of cabbage. Crisp and tender texture.

Blanched pork belly slices drizzled with a rich minced garlic soy paste. Fatty but not greasy.

Stir-fried with dried chili, peanuts, and diced chicken over high heat. Spicy and flavorful, with tender chicken.

Fresh oyster dish. Choose between stir-fried with fermented black beans (tender and sweet) or battered and deep-fried (crispy outside, tender inside, served with salt and pepper).

Stir-fried assorted seafood (like shrimp, squid, sea cucumber, etc.) with vegetables. Fresh and delicious.

Crispy fried calamari dish. Choose between Typhoon Shelter style (plenty of fried garlic and chili, intense aroma) or Salted Egg Yolk style (coated with salted egg yolk, savory and rich).

Sichuan classic: boiled pork belly sliced and stir-fried with dried tofu, garlic sprouts, and bean paste. Salty, spicy, and appetizing.

Classic "Three Cup" dish (sesame oil, soy sauce, rice wine) with basil and ginger slices. Choose between calamari (chewy) or large intestine (tender and flavorful).

Braised with egg tofu and imitation crab roe sauce. Smooth texture, sweet and delicious, suitable for all ages.

Luffa braised with crab roe sauce, retaining the luffa's moisture and sweetness. Rich sauce.

Eggplant and large intestine braised in a clay pot with plenty of basil for fragrance. The flavor is savory and rich.

Crispy fried chicken thigh drizzled with a spicy, sour, and numbing Thai sauce, usually served over shredded cabbage.

Steamed sea bass drizzled with a sauce made from lemon juice, fish sauce, chili, and minced garlic. It's sour, spicy, appetizing, and the fish is tender.

Steamed fresh sea bass with shredded ginger and scallions, drizzled with hot oil and steamed fish soy sauce, preserving the original flavor of the fish.

Sea bass pan-fried then braised in soy sauce. Savory and flavorful.

Sea bass braised with spicy bean paste. The flavor is salty and spicy, very appetizing.

Sea bass fried until crispy, drizzled with a sweet and sour sauce, with a bright red color.