Xin Xian Re Chao Jilin Zong Dian

Freshly sliced herring (Nishin), crisp texture with a granular feel from the roe. Usually served with soy sauce and wasabi.

Freshly sliced swordfish, firm texture and light pink color. Mild and sweet flavor, suitable for dipping in soy sauce.

Amberjack fish is tender with moderate fat content. It's a common high-grade sashimi ingredient in Taiwan.

Assorted sashimi platter featuring the day's fresh catch. Allows you to taste different textures and flavors at once.

Deep red tuna slices, tender and rich in iron. Rich flavor, a classic choice for sashimi.

Raw scallops, extremely tender and sweet. Melts in your mouth with a rich ocean flavor.

Fatty salmon slices, smooth and rich. Bright orange color is appetizing.

Raw sweet shrimp, sticky and sweet. The heads are also full of flavor, a delicacy for seafood lovers.

Salmon belly, highest in fat content, extremely tender and rich. Melts in your mouth with the flavor of fish oil.

Taiwanese specialty, cured and air-dried mullet roe. Dense and chewy, savory and rich, often served with garlic scapes or white radish slices.

Fresh shredded onion, processed to remove spiciness, drizzled with Japanese dressing. Crisp and refreshing, suitable as an appetizer.

Mixed vegetables drizzled with Japanese-style dressing. Sweet, sour, appetizing, and light.

Sliced abalone with mayonnaise and lettuce. The abalone is chewy and flavorful.

Honey-glazed black beans. Soft and sweet, a healthy and popular Japanese side dish.

Marinated clams (a type of shellfish), savory and garlicky. A classic Taiwanese appetizer with drinks.

Preserved egg chunks drizzled with Thai sweet and sour sauce, with onions and cilantro. The spicy and sour flavor balances the unique taste of the preserved egg.

Crispy jellyfish with shredded cucumber. Refreshing, with a sweet, sour, and slightly spicy flavor that's very appetizing.

Lobster meat or imitation lobster meat mixed with mayonnaise. Smooth and sweet, often served with lettuce.

Whole peeled shrimp with lettuce and mayonnaise. Springy shrimp meat, a cold dish loved by all ages.

Chilled bitter melon slices, with most of the bitterness removed. Crisp texture, with a unique flavor when dipped in mayonnaise.

Raw octopus chunks mixed with wasabi sauce. Slippery and chewy with a strong wasabi kick, great with drinks.

Fresh stone lotus petals are chilled and served. Juicy and crisp like wax apples, usually dipped in honey or plum powder.

Sliced lotus root pickled with plum sauce. Crisp texture, sweet and sour, with a plum aroma.

Peeled cherry tomatoes marinated in sweet and sour plum juice. Bursts with juice, sweet, sour, and cold, very refreshing.

Bitter melon slices marinated in plum juice, reducing bitterness and adding a sweet and sour taste. Crisp and refreshing texture.

Fresh yam sticks served with plum sauce. Crisp yam texture, very refreshing with the sweet and sour sauce.

Imitation crab sticks with lettuce and mayonnaise. Flaky texture, sweet flavor.

Blanched squid slices served with Taiwanese "five flavor" sauce (sour, sweet, salty, spicy, aromatic). Crisp texture.

Blanched squid slices with plenty of lettuce and salad dressing. Refreshing and chewy.

Steamed fish roe slices topped with mayonnaise. Soft and glutinous with a granular texture, rich aroma.

Mixed seafood with onions and tomatoes, tossed in Thai sweet and sour sauce. Appetizingly sour and spicy, full of Southeast Asian flavor.

Mixed seafood with Japanese-style dressing. More refreshing than Thai style, with a light soy sauce and vinegar aroma.

Creamy and delicate cod liver, usually served with shredded onion and vinaigrette. Melts in your mouth with a unique flavor.

Typically a block-shaped salad made with fish roe and mayonnaise. Chewy with a pleasant pop of fish roe.

Tender bamboo shoots, cooked, chilled, and cut into chunks, topped with mayonnaise. Crisp and juicy texture, sweet like a pear.

Grilled saury with crispy skin. Firm meat, with a unique bitter-sweet internal flavor. Better with a squeeze of lemon.

Fish fillets marinated in miso and then grilled. The fish has a rich, savory-sweet miso flavor.

Grilled fish jaw, the most tender and fatty part. Crispy skin, juicy inside.

Grilled or fried chicken wings marinated in lemon juice. Crispy skin, tender meat with a fresh lemon aroma.

Sausage with squid ink and squid chunks, black in color. Chewy and full of seafood flavor.

Grilled whelks in their shells. Chewy and springy meat. Usually served plain or lightly seasoned.

Fatty salt-grilled mackerel. Firm meat, savory and pairs well with rice, a common dish in Japanese izakayas.

Beef skewers, simply salt-grilled. Allows you to taste the natural sweetness of the beef and the charcoal aroma.

Salt-grilled pork skewers, charred outside, chewy meat. Simple seasoning enhances the pork's original flavor.

Lamb skewers seasoned with cumin or salt and grilled. Rich aroma, tender and juicy.

Taiwanese sausage marinated in Kaoliang liquor. Aromatic with liquor after grilling, firm and sweet.

Commonly known as chicken butt. Grilled to render fat, resulting in a crispy skin and tender, juicy interior.

Sliced zucchini, salt-grilled to retain moisture. Crisp and juicy, with a sweet flavor.

Grilled yam slices (with or without skin), slightly charred on the surface, retaining a crisp and sticky texture inside. Simple salt enhances its natural fragrance.

Grilled bone-in or boneless beef short ribs, rich in fat and flavor. Tender with a chewy texture.

Marinated pork belly, grilled and sliced. Crispy skin, chewy meat, savory flavor, perfect with garlic vinegar sauce.

Tender pork jowl (neck meat) marinated in miso and then grilled. Chewy texture with a sweet miso flavor.

Sliced yam baked with mentaiko mayonnaise. The crispness of yam and the savory richness of mentaiko are perfectly combined.

Juicy grilled zucchini topped with a rich mentaiko sauce. The contrast between refreshing and rich flavors is impressive.

Water spinach stir-fried over high heat. Crisp and tender texture, usually stir-fried with garlic, a classic Taiwanese vegetable dish.

Stir-fried cabbage, preserving its natural sweetness and crispness.

Blanched or stir-fried sweet potato leaves. Tender and often served with garlic soy sauce or minced pork sauce.

Tender and sweet baby cabbage, usually stir-fried or braised in superior broth.

Crispy bamboo shoots stir-fried with fermented bean paste and shredded meat. Savory and pairs well with rice.

Long and crisp water spinach. Usually stir-fried with shredded meat or preserved tofu.

Cabbage stir-fried with sakura shrimp. The savory flavor of sakura shrimp enhances the sweetness of the cabbage.

Stir-fried sweet potato leaves with chopped preserved egg. The unique flavor and soft texture of preserved egg add layers to this vegetable dish.

Classic Taiwanese fried rice, stir-fried over high heat with distinct grains and 'wok hei'. You can choose different meats or seafood as toppings.

Fried rice with crispy sakura shrimp. Every bite is filled with the rich, oceanic flavor of sakura shrimp.

Fried rice seasoned with "Typhoon Shelter" flavor (fried garlic, fermented black beans, chili). Savory, spicy, and rich in garlic aroma.

Taiwanese-style stir-fried noodles, using oil noodles stir-fried with vegetables and meat over high heat. Noodles absorb the sauce, smooth and savory.

Chicken leg roll soaked in Shaoxing wine and herbal broth. Crispy skin, jelly-like meat, aromatic with wine, a refreshing appetizer.

Deep-fried deboned chicken leg, coated in Thai sweet and sour sauce. Crispy outside, tender inside, sour, spicy, and appetizing.

Simply salt-grilled large shrimp, preserving the natural sweetness. Shrimp meat is firm and springy.

Large red shrimp, salt-grilled. Relatively soft meat, extremely sweet, with a unique rich flavor.

Fresh scallops, lightly salt-grilled, slightly charred outside, tender inside. Sweet and juicy.

Whole squid quickly blanched and sliced. Extremely crisp and chewy, best enjoyed with soy sauce and wasabi to taste the original flavor.

Whole squid, salt-grilled with a charcoal-grilled aroma. Chewier and more concentrated flavor than blanched.

Hand roll with seaweed, sushi rice, lettuce, and shrimp. Refreshing and crisp, should be eaten quickly to prevent the seaweed from softening.

Luxurious hand roll with sliced abalone, lettuce, and mayonnaise. The chewy abalone and crisp vegetables create a rich texture.

Hand roll made with crab meat or high-quality imitation crab sticks. Sweet seafood flavor pairs well with crisp ingredients.

Hot pot with pickled mustard greens and pork belly slices. The broth is sour and appetizing, becoming sweeter as it cooks.

A nourishing hot pot stewed with yam and chicken. The broth is light and smooth, rich in nutrients.

Chicken soup simmered with plenty of garlic. Garlic is stewed until soft, the broth is rich, sweet, and not spicy.

Classic Taiwanese nourishing dish. Chicken stewed after stir-frying ginger in black sesame oil. Rich broth with wine aroma, warm and nourishing.

Chicken soup stewed with peeled chili peppers. The broth is sweet and slightly spicy, with a unique and popular flavor.

Chicken soup stewed with pickled pineapple and bitter melon. The sweet and savory pineapple balances the bitterness of the melon, resulting in a mellow and cooling broth.

Luxurious hot pot featuring a variety of seafood ingredients. The broth is full of the ocean's freshness.

Chicken soup with "Ma Gao" (mountain pepper). Has a unique aroma similar to lemon and lemongrass.

Mixed mushrooms stewed with chicken. Clear broth with a rich mushroom aroma, healthy and nourishing.

Fried fish heads stewed with napa cabbage, fried tofu skin, and other ingredients. The broth is rich and delicious, a classic dish for gatherings.

A representative dish from old Taiwanese restaurants. Dried squid, canned whelk, and plenty of garlic scapes stewed together. The broth is sweet, savory, and has a unique flavor.

Fish paste tempura mixed with burdock shreds, deep-fried until crispy. Chewy texture with a burdock aroma.

Stir-fried goose intestines with green beans. The goose intestines are crisp and refreshing, while the green beans add a touch of sweetness. It's a stir-fry with rich textures.

Lamb slices stir-fried with bitter melon slices. Fermented black bean sauce balances the flavors of lamb and bitter melon, savory and with a lingering sweetness.

Korean-style dish. Pork belly slices stir-fried or grilled, served with lettuce wraps for a light and non-greasy meal.

Japanese-style fried squid. Crispy batter, chewy squid. Usually served with mayonnaise or pepper salt.

The jaw of premium Patagonian toothfish, extremely tender and rich in fat. Grilled until golden brown, exceptionally flavorful.

Whole small fish, battered and deep-fried. The bones are soft and edible. Crispy outside, tender inside, often served with pepper salt.

Deep-fried smelt filled with roe. Crispy with a unique popping texture from the roe.

Deep-fried tender tofu cubes until golden brown. Served with garlic soy sauce, simple and delicious.

Stir-fried chopped chives with minced meat, fermented black beans, and chili. Savory and spicy, a classic Taiwanese stir-fry.

Stir-fried celery segments with dried tofu shreds. Crisp and rich texture, home-style flavor.

Fried preserved egg chunks. Crispy on the outside, soft and waxy inside, reducing the pungent smell.

Non-spicy nuomijiao (sweet peppers) stir-fried with preserved egg. The green pepper's aroma pairs well with the preserved egg flavor.

Stir-fried pork slices with nuomijiao (sweet peppers). Tender and crisp, savory and pairs well with rice.

Sliced dried tofu stir-fried with shredded pork. Dried tofu absorbs the sauce, with a firm texture.

Fried fries sprinkled with or stir-fried with sakura shrimp. Savory and crispy, perfect with drinks.

Traditional fried glutinous rice balls sprinkled with peanut powder. Crispy outside, soft inside, sweet and delicious.

Crispy fried small dried fish with peanuts, sprinkled with chopped scallions and chili. Extremely crispy, the best snack with drinks.

Stinky tofu chunks, deep-fried and stir-fried with small dried fish. Double crispy texture and unique aroma.

Old fried dough sticks cut into segments, stir-fried in Kung Pao style (dried chili and Sichuan peppercorns). Crispy and slightly spicy, unique texture.

Whelk stir-fried with plenty of basil, garlic, and chili. Chewy and tough whelk, a heavy-flavored dish for drinks.

Fried preserved egg stir-fried with Kung Pao sauce, dried chili, and peanuts. Spicy, fragrant, and numbing.

Crispy fried sunny-side-up egg drizzled with Thai sweet and sour sauce and shredded onion. Sour, spicy, and refreshing.

Classic home-style dish. Tomatoes and eggs stir-fried together, sweet, sour, and tender, pairs very well with rice.

Thick omelet with shredded bamboo shoots. Every bite is crisp and sweet from the bamboo shoots.

Thinly sliced bitter melon mixed with egg and pan-fried. The slight bitterness of the melon combines with the egg flavor for a mellow taste.

Stir-fried shredded green pepper with shredded pork. Crisp green peppers and tender pork.

Diced chicken stir-fried with dried chili and peanuts. Tender chicken with a spicy flavor and Sichuan peppercorn numbing sensation.

Loofah and clams stewed together. The clam's freshness infuses the loofah, creating a fresh and sweet broth.

Thinly sliced bitter melon stir-fried with salted egg yolk. The sandy texture and savory flavor of the salted egg yolk coat the bitter melon, reducing its bitterness.

Fried squid mouths sprinkled with pepper salt, scallions, garlic, and chili. Chewy and springy, a top choice for drinks.

Thinly sliced pork liver quickly stir-fried with sesame oil and ginger slices. Liver is tender, not tough, with a rich sesame oil aroma.

Stinky tofu stewed in spicy broth until flavorful. The tofu's pores absorb the broth, making it spicy and satisfying.

Tender duck blood stewed in a spicy broth. Smooth like jelly, full of spiciness.

Tofu and minced meat stewed in spicy sauce, usually sprinkled with Sichuan peppercorn powder. Numbingly spicy and savory, pairs very well with rice.

Eggplant stir-fried with basil after being fried to retain color. Eggplant is soft and flavorful, basil aroma is captivating.

Pan-fried pork liver slices, slightly charred on the outside and tender inside. Usually served with a savory-sweet soy sauce.

Fried chicken cartilage, battered and crispy. Hard and crunchy, with a unique 'crunch' sound when chewed, sprinkled with pepper salt for a savory taste.

Fried eggplant coated in salted egg yolk sauce that has been stir-fried until foamy. The savory salted egg yolk and soft eggplant are a perfect match.

Fried egg tofu coated in salted egg yolk sauce. Crispy and savory outside, tender and hot inside.

Fried egg tofu with wrinkled skin, tender inside. Usually braised or served with sauce.

Tender silken tofu stewed with scallions. Smoother than regular tofu.

Tofu sizzling on a hot plate, drizzled with black pepper sauce. Rich aroma and complex texture.

A famous Hakka dish. Pork intestines stir-fried with plenty of ginger shreds and vinegar. Intensely sour, chewy intestines, very appetizing.

Floured and fried fish fillets, then stir-fried with your choice of seasoning. The fish is tender.

Classic Hakka dish. Dried tofu, squid, shredded pork belly, and celery stir-fried. Dry, fragrant, and chewy, savory and pairs well with rice.

Round thick omelet with preserved radish (cai po). The savory and crispy preserved radish is a perfect match with the egg.

Thinly sliced boiled pork belly drizzled with minced garlic soy sauce paste. Tender and not greasy meat, rich garlic flavor.

Boiled pork belly slices stir-fried with dried tofu and green garlic in fermented bean paste. Rich and savory flavor.

Clams stir-fried with basil and garlic. Plump and juicy clams, savory and sweet sauce, a classic seafood stir-fry.

Fresh clams stir-fried over high heat, usually with basil for flavor. Clam meat is plump and juicy.

Fresh prawns quickly blanched. Preserves the natural sweetness of the shrimp, with elastic meat.

Blanched shrimp with a generous amount of minced garlic sauce. The garlic and spice enhance the sweetness of the shrimp.

Fried shrimp tossed with pepper salt and scallions. Crispy shell that can be eaten, savory and addictive.

Fried pork slices coated in red yeast rice, giving it a red color and unique aroma. Crispy outside, tender inside, slightly sweet.

Beef slices stir-fried with plenty of scallions over high heat. Rich scallion aroma, tender beef.

Beef slices stir-fried with non-spicy nuomijiao (sweet peppers). The beef absorbs the fresh aroma of the peppers.

Sliced green peppers stir-fried with beef slices. Crisp green peppers, tender beef.

Stir-fried dried tofu with small scallops. Enjoy the freshness of scallops and the aroma of tofu.

Salted pork slices stir-fried with garlic scapes. The savory salted pork and the pungent garlic scapes are a perfect match.

Shrimp and egg scrambled until semi-cooked and tender. Moist and fluffy, suitable for all ages.

Shrimp coated in rich salted egg yolk sauce and stir-fried. Each shrimp is covered in golden sand, savory and tempting.

Deep-fried shrimp coated in mayonnaise and pineapple pieces. Sweet, sour, and crispy, a very popular dish in Taiwan.

Fried king oyster mushrooms cut into chunks, prepared with your choice of seasoning. Mushrooms are juicy and have an abalone-like texture.

Fresh squid rings, stir-fried with your choice of sauce or coated in salted egg yolk. Chewy and delicious.

Fried bone-in pork ribs, choose between pepper salt, sweet and sour, or spicy flavor.

Famous Sichuan dish. Sliced meat cooked in spicy red oil broth, with bean sprouts and other vegetables at the bottom. Numbingly spicy and savory, tender meat.

Crispy pork jowl slices, choose between stir-fried with scallions or a nourishing sesame oil flavor.

Crispy fried chicken cartilage tossed with plenty of fried garlic and chili. Spicy, crispy, with a rich garlic aroma, an excellent accompaniment to drinks.

Crispy fried squid rings stir-fried with "Typhoon Shelter" seasoning (fried garlic, fermented black beans, chili). Savory, spicy, and chewy.

Fried chicken leg pieces coated in crispy fried garlic and chili. Crispy outside, tender inside, with a strong flavor.

Beef slices quickly stir-fried over high heat, usually with water spinach or Chinese broccoli. Tender meat with a satay aroma.

Lamb slices stir-fried with vegetables. Uses strong seasonings to mask the gamey flavor, very aromatic.

Lightly battered and blanched oysters, served with minced garlic sauce. Oysters are plump and full, garlic enhances freshness.

Oysters stewed with fermented black beans and tofu. Savory, sweet, and very palatable.

Crispy spring roll wrapper filled with thick shrimp paste, deep-fried. Crispy outside, springy inside, served with sweet and sour plum sauce.

Rich curry sauce stewed with mixed seafood. Rich in spices, perfect for pouring over rice.

Crispy fried intestines stir-fried with green beans. The intestines are clean and odor-free, with a crispy and savory texture.

Whole soft-shell crab, deep-fried with "Typhoon Shelter" seasoning (fried garlic). Crispy and delicious.

Crispy soft-shell crab coated in salted egg yolk sauce. Rich and savory, with every bite full of oceanic and egg flavors.

Stir-fried squid with "three cup" sauce (sesame oil, soy sauce, rice wine), basil, ginger, and garlic. Fragrant and chewy.

A classic Taiwanese dish. Chicken leg meat is braised in a "three cup" sauce until reduced. The chicken is flavorful and savory-sweet, with a rich basil aroma.

Crispy pork jowl prepared in a "three cup" style. Rich sauce flavor, and a crispier texture than chicken.

Eggplant and chicken leg meat stewed together. The eggplant absorbs the chicken's fat and sauce, becoming soft and flavorful.

Usually includes shrimp, squid, and fish fillets, all battered and deep-fried. Enjoy the crispy texture of various seafood at once.

Clear soup made with fresh tomatoes and egg drops. Sweet, sour, and refreshing broth, a great palate cleanser.

Fish and tofu stewed with a miso base. The broth is sweet and savory, with a rich bean and fish flavor.

Clam soup boiled with only ginger shreds and rice wine. The broth turns milky white and is extremely fresh and delicious.

Fat, fresh oysters cooked in soup with pickled mustard greens and ginger. The broth is sweet and fresh, the oysters are tender.

Boneless fish fillet soup with plenty of ginger shreds. Light and fresh, tender fish, good for warming the stomach.

Pork tripe slices stewed with pickled mustard greens. Chewy tripe, sour and appetizing broth, unique flavor.