Xiao Yu Cun Jing Zhi Hai Xian Ping Jia Kuai Chao

Pork slices, eggs, and scallions stir-fried with rice over high heat. The grains are distinct, full of wok hei and egg aroma. Suitable as a filling main course.

Fried rice with fresh shrimp, eggs, and scallions. The sweetness of the seafood combines with the aroma of the rice. Recommended to be eaten hot.

Fried rice featuring beef slices, with scallions and eggs. The beef is tender, and the rice is savory and flavorful. A classic Taiwanese fried rice flavor.

Rice dish stir-fried with pork slices. The aroma of pork fat coats the rice, resulting in a rich texture. A delicious home-style dish.

Stir-fried noodles with seafood (shrimp, cuttlefish, oysters, etc.) and vegetables. The noodles absorb the delicious broth from various ingredients, resulting in a moist and smooth texture. Abundant and diverse toppings.

Beef slices stir-fried with egg noodles over high heat, often seasoned with satay sauce or soy sauce. The noodles are chewy, and the beef is tender. A good choice for noodle lovers.

Lamb slices stir-fried with noodles, often with satay sauce to suppress the gamey smell and enhance the aroma. Rich flavor, full of aroma.

A variety of seafood, meat slices, and vegetables thickened into a sauce and poured over white rice. The sauce is thick and delicious, making the rice smoother and easier to eat. Rich and moist texture.

Beef slices and vegetables thickened into a rich sauce, poured over hot white rice. The beef is tender, and the sauce is savory and goes well with rice. Suitable for those who prefer a moist texture.

Steamed white rice cooked to the perfect tenderness. Simple texture with a rice aroma. The best accompaniment to stir-fried dishes.

Stir-fried water spinach over high heat, usually with garlic for flavor. Crisp and tender texture, with a rich garlic aroma. A common green vegetable on Taiwanese tables.

Stir-fried cabbage, retaining the vegetable's natural sweetness. Crisp and juicy texture. Suitable to accompany heavily flavored stir-fried dishes.

Blanched or stir-fried sweet potato leaves, often with minced garlic or fried shallots. Tender texture, rich in nutrients. A home-style dish with a nostalgic flavor.

Stir-fried Gai Lan (Chinese Broccoli), with a unique slightly bitter flavor and crisp stems. Usually seasoned with oyster sauce or garlic. Rich in texture, appetizing.

Stir-fried A-Choy (Taiwanese lettuce), with a light natural bitterness. Crisp texture, often stir-fried with garlic. A healthy green vegetable.

Taiwanese spinach (Chuanqi) leaves quickly stir-fried with sesame oil and ginger. Chuanqi is tender and slightly viscous, with a charming sesame oil aroma. Has a nourishing flavor.

Fresh sweet sponge gourd stewed with clams. The sponge gourd absorbs the oceanic umami of the clams, resulting in a tender and juicy texture. The broth is clear and delicious.

Amaranth stewed with baby fish and thickened. Amaranth has a tender texture, and baby fish add savory seafood flavor. A smooth and easy-to-eat dish.

Long water spinach stir-fried with pork slivers, usually with preserved vegetables for flavor. Water spinach is extremely crisp with a light lotus aroma. A very unique Taiwanese vegetable dish.

Stir-fried baby bok choy, with a delicate and sweet taste. Often simmered in broth to absorb the liquid. Refreshing and delicious.

Stir-fried baby bok choy, the tender shoots of peas. Crisp and tender texture with a unique pea aroma. A more premium vegetable option.

Beef slices stir-fried over high heat with satay sauce, often paired with water spinach or bok choy. The rich aroma of satay sauce combines with the beef juices, resulting in a savory and slightly spicy flavor. Very good with rice.

Lamb slices stir-fried with satay sauce. The rich flavor of satay sauce effectively neutralizes the gamey smell of lamb and enhances its sweetness. Suitable for those who like strong flavors.

A large amount of scallions stir-fried with beef slices over high heat. The scallion aroma is rich, and the beef is tender and juicy. A classic stir-fried bar snack.

Lamb slices quickly stir-fried with scallion segments, with a strong aroma. The spiciness of the scallions complements the freshness of the lamb. Rich in texture, with a fragrant aroma.

Dried tofu slivers stir-fried with pork slivers. The dried tofu slivers absorb the sauce and are soft and chewy, while the pork slivers add umami. A home-style dish that goes well with rice.

Dried tofu slivers with beef slices. The umami of the beef makes the dried tofu slivers more flavorful. Layered texture, moderately savory.

Green bell pepper slivers stir-fried with pork slivers. The crispness and unique aroma of green bell pepper complement the tender pork. Light and not greasy flavor.

Classic green pepper stir-fried beef. The beef is tender, and the green pepper is crisp. The sauce coats the ingredients, making it a nutritionally balanced dish.

Lamb stir-fried with green peppers. The fresh aroma of green peppers balances the flavor of the lamb. High-heat stir-frying retains the moisture and texture of the ingredients.

Stir-fried beef seasoned with a generous amount of coarse black pepper. The spicy pepper aroma stimulates the appetite, and the beef is tender and flavorful. Stronger flavor, suitable for pairing with rice.

Pork slices stir-fried with a rich black pepper sauce. Pungent and slightly spicy, the meat is tender. An appetizing stir-fried dish.

Tender young ginger (baby ginger) stir-fried with beef slices. Young ginger is crisp, slightly spicy, and has a fresh aroma that enhances the beef's flavor. Fresh flavor.

Young ginger slices stir-fried with lamb slices. The spiciness and nourishing properties of ginger pair well with lamb. Suitable for those who like ginger and lamb dishes.

Young ginger slices with pork slices. Ginger slices are refreshing and cut through richness, while pork is sweet and fresh. A refreshing meat dish.

Fresh mushrooms or other fungi stir-fried with pork slivers. The mushrooms are juicy and delicious, and the pork slivers add a meaty aroma. Light and sweet flavor.

Sword bamboo shoots (young bamboo shoots) stir-fried with pork slivers, often seasoned with bean paste. The sword bamboo shoots are crisp and tender, and the sauce is savory and slightly spicy. Very good with rice.

Fried egg dish with shrimp. The egg is fluffy and tender, with fresh and crisp shrimp in every bite. A home-style dish loved by both adults and children.

Fried egg with a generous amount of basil (Taiwanese basil). The unique aroma of basil perfectly blends with the egg aroma. A very representative Taiwanese egg dish.

Baked egg mixed with baby fish. Baby fish provide a savory seafood flavor, and the egg is thick and tender. Rich in nutrients and delicate in texture.

Fried egg with preserved radish (cai po). The preserved radish is savory and crisp, contrasting with the soft and tender egg. A nostalgic Taiwanese home-style dish.

Salted egg yolk stir-fried with bitter melon (Golden Sand Bitter Melon). The sandy texture and savory flavor of the salted egg coat the bitter melon, reducing its bitterness and adding flavor. Savory and sweet aftertaste.

Dried small fish and bitter melon braised together, often with fermented black beans. The umami of the dried fish and the sweet bitterness of the bitter melon are intertwined. A dish with a mature flavor.

Tender chives stir-fried with pork slivers. Chives have a delicate texture and a mild aroma, not as pungent as green onions. Smooth and delicious texture.

Chives and beef slivers. The beef is tender, and the chives are sweet and crisp. Their flavors complement each other, making it refreshing and not greasy.

Chives stir-fried with lamb slivers. The sweetness of chives softens the flavor of the lamb. A delicate stir-fried dish.

Blanched asparagus chilled and drizzled with mayonnaise. Asparagus is crisp and juicy, and mayonnaise adds sweetness and smoothness. A refreshing cold dish.

Fresh asparagus segments stir-fried with pork slivers. Asparagus is crisp, and pork is tender. Simple seasoning preserves the original flavor of the ingredients.

Asparagus stir-fried with beef slices. The fat from the beef and the freshness of the asparagus create a balance. Rich in texture and high in nutritional value.

Lamb slices stir-fried with asparagus. The sweetness of asparagus makes the lamb dish more refreshing. Unique flavor.

Fresh shrimp balls stir-fried with asparagus. The shrimp is tender and sweet, and the asparagus is crisp and tender. A seafood stir-fry with excellent color, aroma, and taste.

Pork intestines and duck blood stewed in a spicy sauce, usually served warm on a small stove. The intestines are tender and flavorful, and the broth is rich and spicy. A classic Taiwanese Sichuan dish that is very good with rice.

Pork intestines and a large amount of ginger slivers stir-fried with vinegar essence. The intestines are chewy and springy, with a strong sourness and the spiciness of ginger. A representative dish of Hakka cuisine.

Dried squid, pork belly, dried tofu, and celery stir-fried together. Ingredients are stir-fried until dry and fragrant, savory and flavorful, with a rich and layered texture. Very suitable as a bar snack and with rice.

Diced chicken stir-fried with dried chili and peanuts. The chicken is tender, with the numbing sensation of Sichuan peppercorns and the spiciness of chili, and crispy peanuts. Spicy and appetizing.

Diced chicken coated in flour, deep-fried, then coated in sweet and sour sauce. Crispy outside, tender inside, with a sweet and sour flavor that is very popular.

Diced chicken stir-fried with green bell pepper chunks. The chicken is tender, and the green pepper is crisp. Light and home-style flavor.

Pork belly slices are boiled then stir-fried, usually with dried tofu, cabbage, or garlic sprouts, and seasoned with bean paste. The pork slices are savory and slightly spicy, rich but not greasy.

Pork loin strips coated in flour and deep-fried, then tossed with red sweet and sour sauce. Crispy outside, soft inside, with a sweet and sour flavor that is very appetizing. A popular dish at Taiwanese stir-fry restaurants.

Crispy fried pork loin strips tossed with scallions, garlic, chili, and pepper salt. Savory, crispy, and perfect as a bar snack.

Pork ribs deep-fried then coated in sweet and sour sauce. The ribs have more flavor when eaten with the bone, and the sauce is rich and sweet and sour. Firm texture.

Marinated pork ribs deep-fried until golden brown and crispy, with a strong garlic aroma. Crispy outside, tender inside, rich in juices. A very flavorful fried dish.

Tender eggplant braised with minced meat, minced garlic, and bean paste. Named 'fish-flavored' but contains no fish; it refers to a cooking method that mimics braised fish. Soft and glutinous texture, savory and spicy, good with rice.

Tofu pan-fried then braised, served with a soy sauce-based sauce and vegetable slices. The tofu is slightly charred outside, soft inside, and has absorbed the sauce.

Deep-fried tofu coated with salted egg yolk sauce (golden sand). The tofu is crispy and savory on the outside, and smooth and hot inside. The rich aroma of salted egg yolk is mouth-watering.

Soft tofu and minced meat braised in a spicy bean paste sauce. The texture is smooth and tender, with the numbing sensation of Sichuan peppercorns and the spiciness of chili. Very delicious poured over white rice.

Simply deep-fried tofu, usually crispy outside and soft inside. Served with garlic soy paste. A simple yet delicious side dish.

Whelk meat stir-fried with basil, garlic, and chili. The whelk meat is crisp and chewy, and the sauce is savory with basil aroma. A classic stir-fried bar snack.

Boneless fish fillets coated in flour, deep-fried until crispy, then tossed with sweet and sour sauce. The fish is delicate, and the crispy exterior is coated in the sweet and sour sauce. A seafood dish suitable for all ages.

Deep-fried fish fillets until golden brown and crispy, sprinkled with pepper salt and scallions. Crispy outside, soft inside, the fish is fresh and delicious. Dry, fragrant, and refreshing.

Fish marinated in miso sauce and then grilled. The fish has the sweetness of miso and a charred aroma. Elegant flavor.

Salt-grilled mackerel, with crispy skin and juicy, fatty meat. Squeezing lemon juice on it makes it more refreshing and less greasy.

Dried horse mackerel fish, air-dried then grilled. The meat is firm and delicious, with a concentrated ocean flavor. A common delicacy in Japanese izakayas.

Blanched squid slices drizzled with a special five-flavor sauce (sour, sweet, spicy, savory, aromatic). The squid is chewy, and the sauce is appetizing.

Jellyfish skin with rich collagen, served cold, with a chewy and crisp texture. Usually seasoned with garlic, vinegar, and chili. A refreshing appetizer.

Pork stomach slices stir-fried with pickled mustard greens. The sourness of the pickled greens neutralizes the greasiness of the pork stomach. Crisp and tender texture, sour and appetizing.

Fresh small squid (tube squid) stir-fried with a generous amount of ginger slivers. The small squid is sweet and chewy, and the ginger slivers are stir-fried until dry and fragrant. Full of seafood flavor and wok hei.

Simply blanched fresh small squid, preserving its original sweetness. Served with mustard soy sauce or five-flavor sauce. The meat is tender, chewy, and fresh.

Thick-cut pork liver pan-fried until crispy outside and tender inside, coated in a sweet and savory sauce. Perfectly cooked, the pork liver is tender and not tough. Very flavorful and goes well with rice.

Stir-fry of mixed seafood (such as squid, shrimp, sea cucumber, etc.) and vegetables. Rich ingredients, vibrant colors. Enjoy multiple fresh flavors at once.

Cuttlefish chunks stir-fried with bamboo shoots and vegetables, usually with a sweet and sour flavor. The cuttlefish is thick and chewy, and the sauce is delicious.

Frog meat cut into pieces, deep-fried until crispy, tossed with pepper salt and spices. Frog meat is tender like chicken but more delicious. A savory and crispy bar snack.

Green beans deep-fried then stir-fried with minced meat, dried shrimp, and preserved vegetables. The green beans are slightly wrinkled on the surface, absorbing the aroma of the minced meat. Savory, crispy, and flavorful.

Beef slices stir-fried with peeled chili peppers. The unique sweetness and mild spiciness of the peeled chili peppers, along with the soy sauce flavor, give the beef a unique taste. Appetizing and goes well with rice.

Salt-grilled fish jaw, rich in fat, extremely tender meat. Crispy skin outside, juicy inside. A top choice for fish lovers.

Fresh shrimp simply boiled without excessive seasoning. Enjoy the original sweetness and springiness of the shrimp. Can be dipped in mustard soy sauce.

Whole shrimp deep-fried until crispy, tossed with scallions, garlic, and pepper salt. Crispy shell, tender meat, can be eaten with the shell. Aromatic and a great bar snack.

Fried shrimp balls served with pineapple slices and drizzled with mayonnaise. The sweet and sour pineapple perfectly complements the crispy shrimp balls. A very popular banquet dish in Taiwan.

Fresh shrimp steamed with a generous amount of minced garlic. The garlic sauce seeps into the shrimp and the tofu or vermicelli underneath. Rich garlic aroma, full of umami.

Fresh clams stir-fried with basil, garlic, and chili. The broth released when the clams open is incredibly delicious. Basil aroma and seafood flavor intertwined.

Clams are tender and stir-fried with basil and a special sauce over high heat. The sweet and savory sauce clings to the shells, leaving a lingering deliciousness. Finger-licking good.

Plump fresh oysters cooked with fermented black beans and tofu. The savory and salty flavor of the fermented black beans enhances the freshness of the oysters. A dish that goes very well with rice.

Fresh oysters coated in flour and deep-fried until golden brown and crispy. Crispy outside, tender inside, full of seafood flavor. Best enjoyed with pepper salt.

Whelk meat is hard and chewy, stir-fried with satay sauce and basil in a strong flavor. A very classic Taiwanese bar snack.

Shrimp paste sandwiched between spring roll wrappers and deep-fried. Crispy outside, with fresh and springy shrimp inside. Usually served with a sweet and sour plum sauce.

Braised pork intestines stuffed with scallions and deep-fried. Crispy outside, tender and juicy inside, with scallions to cut through the richness. Best enjoyed with pepper salt, incredibly aromatic.

Crispy fried pork intestines and green beans dry-fried together. Rich in texture, savory, crispy, and flavorful. A very popular bar snack.

Pork intestines cut into sections, deep-fried, then stir-fried with spices until dry and fragrant. Excess oil is removed, resulting in a crispy and chewy texture.

Skin-on wild boar slices stir-fried with garlic sprouts. The wild boar skin is chewy and the meat is firm, while the garlic sprouts add aroma. Crisp and chewy texture.

Smoked cured meat stir-fried with fresh garlic sprouts. Cured meat is rich and savory, garlic sprouts are sweet and fresh. A classic Chinese home-style dish.

Crispy fried small dried fish (anchovies) stir-fried with peanuts, adding scallions and chili. Crispy, savory, and flavorful. The best bar snack.

Diced stinky tofu deep-fried then stir-fried with dried small fish and peanuts. The unique aroma and crispy texture of the stinky tofu are combined, full of creativity.

Fried squid mouths (dragon pearls) stir-fried with peanuts, scallions, garlic, and chili. The dragon pearls have a chewy texture. A must-order bar snack at stir-fry restaurants.

Fried or pan-seared fish roe slices drizzled with mayonnaise. The fish roe has distinct grains and a rich aroma. Crispy outside, soft inside.

Crab leg meat stir-fried with eggs. The crab meat is sweet, and the egg aroma is rich. A seafood dish suitable for all ages.

Crab legs grilled until the shells are fragrant and the meat is sweet. Preserves the original seafood flavor of the crab meat. Suitable for those who enjoy eating shellfish.

Crab legs stir-fried with a rich satay sauce. The satay sauce coats the crab shells, making it finger-licking good. Strong flavor.

Stir-fried squid and rehydrated squid (or cuttlefish) simultaneously. You can enjoy squid with different textures at the same time, doubling the umami.

Squid and rehydrated squid (or cuttlefish) prepared in the Kung Pao style (dried chili, Sichuan peppercorn, peanuts). Spicy and flavorful, with a chewy texture.

Fried preserved eggs stir-fried with dried chili and peanuts. The preserved eggs are crispy on the outside and rich in the center, unexpectedly matching the spicy seasoning. Creative and delicious.

Cuttlefish chunks stir-fried in a very spicy Kung Pao style. The cuttlefish is thick and chewy, absorbing the spicy sauce. Very appetizing and good with drinks.

Milkfish belly salted and pan-fried until golden brown. The fish belly is rich in fat, fragrant after frying, and the meat is delicate. A Taiwanese home-style delicacy.

Milkfish belly braised with fermented black beans and ginger slivers. The fish belly absorbs the mellow sauce of the fermented black beans, resulting in a rich flavor. Very good with rice.

Taiwanese sausage slices stir-fried with garlic sprouts. The sausage is sweet and savory, and the garlic sprouts are pungent and refreshing. A classic Taiwanese flavor combination.

Bone-in beef short ribs grilled until slightly charred on the surface. The meat is firm with streaks of fat, becoming more fragrant with chewing. Full of the original beef aroma.

Whole whelk grilled, usually seasoned with pepper salt. The whelk meat is firm and chewy, eaten by picking it out with a toothpick. A fun bar snack.

Sashimi platter featuring various fresh fish of the day (such as salmon, tuna, swordfish, etc.). The meat is tender, allowing you to taste the original flavor of the fish.

Made entirely with popular salmon sashimi. Salmon is rich in fat, tender and smooth, melting in your mouth.

Restaurant's signature salt-boiled goose or smoked goose. The meat is tender and juicy, with a chewy skin. Dipping in the special sauce enhances the flavor.

Chilled chicken marinated in Shaoxing wine. The chicken is smooth and tender, with a chewy skin and rich wine aroma. Refreshing and appetizing.

Seasonally limited green bamboo shoots, boiled and then chilled, drizzled with mayonnaise. The bamboo shoots have a crisp and sweet texture like pears. A must-order cold dish in summer.

Whole tube squid blanched and sliced, served with five-flavor sauce. The tube squid is thick and sweet, with a chewy texture. Simple preparation showcases the freshness of the ingredients.

Blanched fresh oysters drizzled with garlic soy paste. Oysters are plump and tender, with a rich garlic aroma. A classic Taiwanese seafood preparation.

Blanched pork belly slices drizzled with garlic soy sauce. The alternating lean and fatty slices are refreshing and not greasy, with garlic enhancing the flavor. Simple and delicious.

Marinated cured pork belly stir-fried with garlic sprouts. Cured pork belly has a rich flavor and pairs very well with garlic sprouts. Suitable for both drinking and eating with rice.

Whole cured pork belly roasted until the skin is crispy, served sliced, often with a garlic-vinegar dipping sauce. Crispy skin, fragrant meat, savory and flavorful.

Cured pork belly stir-fried with green beans. The crispness of green beans balances the strong flavor of cured pork belly. Rich in texture.

Jumbo shrimp balls stir-fried with asparagus. Shrimp is crisp, asparagus is tender. A refreshing and elegant dish.

Pork kidney and Chuanqi leaves quickly stir-fried with sesame oil and ginger slices. The kidney is properly prepared with no fishy smell and has a crisp and tender texture. The sesame oil aroma is nourishing.

Cod liver chilled and mixed with onion slivers and a vinegar sauce. Cod liver has a smooth texture like foie gras, rich and delicious. The onion is pungent and refreshing.

Spicy hot pot with stinky tofu, duck blood, and pork intestines. All three ingredients are soaked in the spicy broth. Diverse textures, a favorite for those who love strong flavors.

Soft squid strips coated in flour and deep-fried, tossed with salt and pepper spices. Crispy outside, tender inside. The texture of soft squid is more delicate and sweeter than regular squid.

Fried soft squid coated with salted egg yolk sauce. The savory flavor of the golden sand perfectly combines with the sweetness of the soft squid. Sandy and crispy texture.

Pork knuckle roasted until the skin is crispy and the meat is chewy. Usually served with sauerkraut and yellow mustard. Crispy skin, fragrant meat, rich in collagen.

Shrimp placed in a bamboo tube and steamed with medicinal herb broth. The shrimp meat has a light bamboo and medicinal herb flavor. The broth is clear and sweet.

Cod fillet steamed with scallions, ginger, and preserved vegetables. Cod is tender, rich in fat, and melts in your mouth. Refreshing and delicious.

Steamed cod fillet topped with crispy fried fermented black beans (dou su). The savory crispness of the dou su contrasts sharply with the tender cod. Rich in texture.

Whole fish of the day, steamed to retain its freshest seafood flavor. The fish meat is delicate, and the broth is sweet.

Steamed yellow croaker, with tender meat. The cod meat separates into flakes like garlic, and is fresh without any fishy smell. A high-class fish dish.

Whole yellow croaker deep-fried then drizzled with sweet and sour sauce. The crispy exterior is coated in the sweet and sour sauce, while the fish inside remains tender. Grand presentation.

Yellow croaker pan-fried then braised with soy sauce and sugar. The fish is flavorful, and the sauce is bright red. A traditional and delicious fish dish.

Red grouper (seven-star grouper) has delicate and springy meat, and the fish skin is rich in collagen. Steaming best showcases its delicious meat. A high-class fish commonly found at banquets.

Whelk fish is rich in fat and extremely tender. Pan-fried until the skin is golden brown and crispy, while the inside remains tender. Sweet flavor. One of the most beloved fish types by Taiwanese people.

Horsehead fish meat is tender and moist. Pan-fried until the skin is golden brown and crispy, while the inside remains tender. Sweet flavor.

Giant salmon head, salt-grilled. Rich in collagen and eye socket meat, the cheek meat is tender. A must-order for those who love to gnaw on fish heads.

Plump mud crab (male crab) stir-fried with eggs and onions. The crab meat is firm and sweet, and the egg aroma absorbs the essence of the crab.

Mud crab (female crab) with roe, stir-fried in a rich sauce. The crab roe is rich in flavor, and the crab meat is delicious. A luxurious seafood dish with strong flavors.

Chicken braised with sesame oil, soy sauce, rice wine (three cups), and basil, usually served in a clay pot. Rich aroma, flavorful and savory chicken. One of Taiwan's most representative dishes.

Fresh cuttlefish prepared in the 'three cup' style. The cuttlefish is chewy and sweet, coated in a thick three-cup sauce. The basil aroma enhances the overall flavor.

Frog meat, tender like chicken, cooked in the 'three cup' style with strong flavors. The soy sauce flavor penetrates the meat, which is fresh and delicious. A dish with a unique flavor.

Soft squid is thick and delicious. The 'three cup' preparation makes it even more flavorful. Chewy texture, with the sauce coating the ingredients. Very good with rice.

Shrimp braised in 'three cup' sauce. The shrimp shells are coated in the sauce, and the shrimp meat is sweet. The aroma of basil and sesame oil permeates the shrimp.

Fried preserved eggs cooked in the 'three cup' style. The preserved eggs are chewy, with a rich soy sauce flavor, removing the unique smell of preserved eggs and leaving only deliciousness. Unique texture.

Braised pork intestines re-cooked in the 'three cup' style. The intestines are tender and flavorful, with the fat and sauce blended together. Very aromatic, suitable as a bar snack.

Beef tenderloin strips sizzling on a hot iron plate with black pepper sauce. The beef is tender, and the pepper aroma is strong. A double enjoyment for sight and taste.

Bone-in beef short ribs pan-fried on a hot plate, usually served with onions and black pepper sauce. The aroma of the meat is rich, and the texture is firm.

Assorted seafood (shrimp, crab, shellfish, etc.) cooked on a hot iron plate. The seafood umami is concentrated, and the sauce is rich. Served sizzling hot.

Plump fresh oysters cooked on a hot iron plate, usually with fermented black bean sauce. The oysters become plumper and more tender after heating. Aroma fills the air with sizzling sounds.

Precious Matsusaka pork (pork neck) quickly stir-fried with sesame oil and ginger slices. The meat is crisp and refreshing, and the sesame oil is warming and nourishing. Excellent texture.

Soft tofu pan-fried on a hot plate, served with minced meat and black pepper sauce. The tofu is crispy outside and tender inside, and the sauce is savory and spicy, good with rice.

Boneless milkfish belly soup, usually with ginger slivers to remove fishiness. The fish belly is rich in fat, the meat is delicate, and the soup is sweet and refreshing. A nutritious fish soup.

Fresh clams cooked in soup with ginger slivers. The soup turns milky white and is full of clam umami. Light and refreshing.

Plump fresh oysters cooked in soup with ginger slivers and pickled mustard greens for flavor. The oysters are tender and burst with juice, and the soup is full of seafood flavor. A nourishing soup.

Taiwanese miso soup with tofu and scallions. Slightly sweet, mild, and smooth. A simple and comforting soup.

Boneless fish fillets stewed in clear soup with plenty of ginger slivers. The fish is tender, the soup is clear and delicious, and the ginger slivers bring out the sweetness of the fish.

Fish fillets cooked in miso soup. The fish's umami blends into the miso broth, resulting in a rich and sweet flavor.

Pork intestines and pickled mustard greens stewed in soup. The sourness of the pickled greens neutralizes the greasiness of the intestines, which are chewy. The soup is sour and appetizing.

Pork stomach slices stewed in soup with pickled mustard greens. The pork stomach is crisp and tender, and the soup is clear and sour. A classic refreshing soup.

Clear soup with seasonal vegetables and tofu. Light and natural flavor, healthy and burden-free.

Sponge gourd and clams stewed together without excessive seasoning. The soup combines the sweetness of the vegetables and the freshness of the seafood. Refreshing and delicious.

Soup with frog meat stewed with a large amount of garlic. The garlic becomes soft, making the soup rich and sweet, and the frog meat is tender. Has a nourishing flavor.

Pork kidney cooked in sesame oil and rice wine. The kidney is crisp and tender, and the broth is rich with wine and sesame oil aroma. A traditional nourishing soup.

Fried fish head stewed with napa cabbage, tofu, and hot pot ingredients in a satay broth. The broth is rich and sweet, becoming more delicious as it cooks. Suitable for sharing among many.

Clear soup hot pot with a variety of seafood (shrimp, crab, shellfish, etc.) and vegetables. The broth is full of oceanic umami. Abundant ingredients.

Korean kimchi broth with abundant seafood. The broth is sour and spicy, and the seafood is fresh. A good choice to warm up in winter.

Bone-in lamb chunks stewed in a medicinal herb broth. The lamb is tender and not gamey, and the broth is sweet and nourishing. Served with a special bean paste.

Deep-fried pomfret chunks, soft taro, and vermicelli stewed into a large pot of soup. The broth is delicious and cloudy (from the taro), and the vermicelli absorbs the essence. A classic Taiwanese nostalgic flavor.

Salmon head hot pot simmered in miso broth. The salmon fat melts into the miso soup, creating a rich flavor. Very delicious with tofu and vegetables.

Chicken soup stewed with pickled Taiwanese pineapple sauce and bitter melon. The sweetness of the pineapple balances the bitterness of the bitter melon, resulting in a mellow and refreshing soup. The chicken is tender.

Mushrooms, clams, and chicken cooked together. The combination of seafood, land, and mushroom aroma makes the broth incredibly delicious. Refreshing and not greasy.

Fresh bamboo shoots and free-range chicken stewed soup. Bamboo shoots are crisp and sweet, and the chicken soup is clear with golden chicken oil. Simple and beautiful flavor.

Mustard greens (long-year vegetables) stewed with chicken. Mustard greens are slightly bitter with a sweet aftertaste, complementing the sweetness of the chicken soup. A soup with depth.

Chicken soup stewed with peeled chili peppers and sauce. The soup is slightly spicy and sweet, with the unique aroma of pickled chili peppers. A delicious chicken soup that leaves a sweet aftertaste.