180 du C mi su ji pai

Extra-large chicken breast coated in a special batter and deep-fried. Golden and crispy on the outside, thick and juicy on the inside. A classic Taiwanese fried main dish.

Fresh squid cut into pieces, coated in flour and deep-fried. Springy and sweet texture, with a fresh seafood taste.

The mouth part of squid, commonly known as dragon pearls. Chewy and springy texture, an excellent accompaniment to drinks.

Boneless chicken pieces marinated in fermented bean curd, fried until crispy. The chicken has a unique savory and sweet flavor of fermented bean curd.

Fresh white king oyster mushrooms coated in flour and deep-fried, crispy on the outside, retaining the moisture and tender texture of the mushrooms inside.

Diced king oyster mushrooms deep-fried, with a juicy and elastic texture, similar to abalone.

Thin and crispy wrapper filled with shrimp paste, fried to golden crisp, with the flavor of fresh shrimp in every bite.

Whole smelt coated in flour and deep-fried. The belly is filled with roe, offering a crispy and granular eating experience.

The part connecting the chicken shoulder blade to the wing, with tender meat and cartilage, suitable for those who enjoy gnawing on bones.

Selected high-quality sweet potatoes cut into strips and deep-fried, sprinkled with sweet plum powder. Crispy outside, soft inside, the sweet and sour flavor is very appetizing.

Classic long and thin potato fries, fried to golden brown, crispy texture, fluffy inside.

Fresh green beans quickly deep-fried, maintaining their green color and crisp texture, refreshing and palate-cleansing.

Yellow corn cut into sections and deep-fried, retaining the natural sweetness of corn, with a sweet and fragrant taste.

A traditional Taiwanese rice dish made from glutinous rice and pig's blood. After frying, the outer layer is slightly firm and crispy, while the inside is soft and chewy.

Fried strips made from fish paste. Puffy after frying, with a crispy exterior and soft, chewy interior, full of fish aroma.

Ground meat formed into chicken nuggets, coated and deep-fried. Crispy on the outside, tender on the inside, a popular flavor.

A traditional rice cake made from glutinous rice and taro chunks. Deep-fried to a crispy and charred exterior, with a rich taro aroma and chewy interior.

Glutinous rice stuffed into sausage casing. The casing is crisp after frying, the glutinous rice inside is soft and sticky, with a rice aroma.

Japanese-style mochi pieces, fried until the surface is slightly charred and crispy, with a hot and chewy, stretchy interior.

Chicken tail bone, rich in fat. Cleaned and deep-fried, with a crispy, oily, and rich aroma.

A pastry made from shredded taro mixed with batter. Dense and chewy texture, with shredded taro in every bite.

Chewy fish paste balls mixed with squid pieces, golden and tempting after frying, with a fresh and elastic taste.

Single chicken wing. Thin skin and tender meat, deep-fried to lock in the juices, suitable for a small portion snack.

A combination portion of three chicken wings. Suitable for those who enjoy eating chicken wings or for sharing among multiple people.

Fried tofu skin layered upon layers, extremely crispy texture, making a crunching sound when bitten, with a rich soy aroma.

Special tofu product that expands when fried, with a soft, tender, and chewy texture, easily absorbing seasoning powder.

Sheet-like ingredient made from fish paste, with a chewy and firm texture, and a faint sweet seafood flavor.

Rice cake containing shredded radish, fried to form a thin, crispy outer layer, with a dense and delicate interior texture.

A steamed bun made of rolled dough strands, fried to a golden crispy exterior, with a soft and slightly sweet interior, full of milky aroma.

Traditional square firm tofu, becomes chewy after frying, while the inside remains soft and tender.

Crushed potato pieces pressed into a patty and deep-fried, very crispy on the outside, fluffy on the inside.

Small chicken or pork sausages, with a crisp texture and smoky flavor.