豐盛食堂

Tender beef fillet is quickly stir-fried with mild millet peppers. The beef is tender and juicy, with the unique aroma of millet peppers, savory and pairs well with rice.

Beef slices are stir-fried with fresh tomatoes, coated in a sweet and sour tomato sauce. The texture is smooth and appetizing, with a rich flavor.

Classic Taiwanese braised pork with a rich, balanced sweet and savory sauce. The meat is braised until tender and flavorful, a traditional home-style taste.

A classic Taiwanese dish, flavored with soy sauce, sesame oil, and rice wine ('three cups'), with basil added for aroma. The chicken is savory, slightly sweet, and incredibly fragrant.

Premium pork jowl (pork neck) with a crisp and chewy texture is stir-fried with rich sesame oil and aged ginger. It has a warm sesame oil aroma, suitable for nourishing the body.

Pork jowl is marinated in red yeast and then deep-fried or pan-fried. The meat has a subtle aroma of wine and a sweet, fermented flavor. Crispy on the outside, chewy on the inside.

Free-range chicken with firm meat is boiled until just cooked and then cut into pieces. Golden skin and tender meat, retaining the chicken's original sweetness, usually served with chili soy sauce.

Boneless fish fillets are coated and deep-fried until golden, then seasoned with salt and pepper. Crispy on the outside, tender on the inside, similar to salt and pepper chicken but retaining the fish's fresh flavor.

Whole Lishui fish is salt-grilled until the skin is crispy and charred. Lishui fish is rich in oil, with delicate and tender meat.

Fresh, plump oysters are quickly blanched and drizzled with a special minced garlic soy paste. The texture is smooth and sweet, with a rich garlic flavor, a classic cold appetizer.

Fresh cuttlefish (squid) is stir-fried over high heat with soy sauce, sesame oil, and rice wine. The texture is chewy and crisp, with the aroma of basil and ginger enveloping the seafood.

Similar to Hakka stir-fry, usually includes stir-fried firm tofu, shredded pork, squid, and celery. Full of wok hei, savory and appetizing.

Famous squid balls from Donggang, Pingtung, with real squid chunks. Firm and chewy texture, full of fresh flavor.

A soup made with old-fashioned preserved mustard greens (sour cabbage) and fresh oysters. The soup is sour, sweet, and refreshing, bringing out the sweetness of the oysters, relieving greasiness and whetting the appetite.

A soup made by stewing aged preserved radish with chicken. The soup has a deep amber color, a mellow and profound taste, with a unique aged aroma.

Large shrimp are battered and deep-fried until crispy, then tossed with sweet mayonnaise and served with pineapple slices. Crispy on the outside, tender on the inside, with a sweet and sour taste that is popular with both adults and children.

Tender beef fillet is stir-fried with a generous amount of shredded onion. The sweetness of the onion blends perfectly with the savory flavor of the beef, creating a rich texture.

Dried vegetables (such as dried cabbage or dried cauliflower) are braised with pork. The dried vegetables absorb the essence of the meat juices, resulting in a chewy texture and a unique flavor.

Sweet and tender baby cabbage drizzled with flavorful XO sauce (scallop sauce). The savory seafood enhances the sweetness of the vegetables.

A unique, slender Taiwanese vegetable with an extremely crisp and refreshing texture. Usually stir-fried over high heat to retain its moisture and crispness.

Sweet luffa is braised with fresh clams. The luffa is soft and juicy, absorbing the savory broth from the clams, refreshing and not greasy.

Salted pork marinated with 'Makao' (mountain pepper), a unique Taiwanese indigenous spice. In addition to the salty flavor, it has a distinct aroma of lemon and ginger, rich but not greasy.

Thick slices or whole king oyster mushrooms are roasted, retaining their moisture. The texture is chewy and juicy, with a slight charred aroma.

Fresh pork liver slices are pan-fried until the outside is seared and the inside is tender, with a balanced sweet and savory seasoning. Properly controlled heat ensures the pork liver is tender and not dry.

Tender tofu is pan-fried until golden brown on both sides, with a slightly crispy exterior and a soft, tender interior. Seasoned with simple soy sauce, it has a rich bean flavor.

Golden flying fish roe is added to egg batter and pan-fried. Every bite offers a popping sensation as the roe bursts in your mouth, full of fresh flavor.

One of Taiwan's most representative home-style dishes. Crispy and savory preserved radish (cai po) is mixed into egg batter and pan-fried into a thick, round cake. The egg aroma perfectly combines with the sweet and savory flavor of the preserved radish.

A clear soup made by simmering a large amount of garlic with fresh clams. The garlic is stewed until soft and not pungent, the soup is sweet and full of garlic aroma, very nourishing.

Soup made with sun-dried high-quality dried cabbage and pork slices. The unique concentrated sour flavor of the dried cabbage is released into the soup, making it mellow and appetizing.

A basic 10-person set menu, including cold appetizers, signature free-range chicken, fresh shrimp, sticky rice, pork ribs, steamed fish, and soup, among other dishes. Rich and economical.

Upgraded 10-person set menu with more refined ingredients. Includes premium dishes such as eel sticky rice, minced garlic large shrimp, and medicinal herb ginseng chicken soup, suitable for family gatherings or entertaining guests.

Luxurious top-tier 10-person banquet menu featuring high-end seafood ingredients. Includes abalone, large red grouper, and various signature skillful dishes, the best choice for grand feasts.