Da Wan Ma Tou - Song Long Dian

Peanuts stir-fried with famous Lao Gan Ma chili sauce. Spicy and crispy, very suitable as a bar snack or appetizer.

Hong Kong-style radish cake cut into pieces and stir-fried with ingredients over high heat. Slightly charred and crispy exterior, soft interior, full of wok hei and radish aroma.

Whole small river shrimp deep-fried and then tossed with salt, pepper, scallions, garlic, and chili. Crispy enough to eat whole, savory and flavorful.

Beef slices tossed or quickly stir-fried with Thai sweet and sour sauce. Appetizingly sour and spicy, with a lemon aroma, tender meat.

Traditional home-style stir-fry, usually including firm tofu, shredded pork, and squid. Savory and pairs well with rice, full of nostalgic flavor.

Specialty stinky tofu dish. Tofu deep-fried until crispy or cooked in a special way, retaining its unique fermented aroma.

Stinky tofu stewed in a spicy mala broth. The tofu absorbs the spicy broth, is juicy, and intensely flavorful.

Tender tofu simmered with crab roe sauce. Smooth texture, rich and sweet sauce, suitable for mixing with rice.

Braised eel coated and deep-fried. Crispy outside and tender inside, with the unique sweet and savory aroma of red yeast rice, traditional Taiwanese flavor.

Chicken wings marinated in fermented bean curd (red tofu cheese) and fried until golden. With the savory and sweet aroma of fermented bean curd, crispy skin and juicy meat.

Black pork slices stir-fried with plenty of old ginger slices. Rich ginger aroma, chewy pork without gaminess, warm and nourishing.

Pork ribs deep-fried and coated with a special sweet and sour sauce. Tender meat, bright red sauce, moderately sweet and sour.

Spring roll wrappers filled with shrimp paste, deep-fried. Crispy exterior, delicious and chewy filling, served with sweet chili sauce.

Boneless chicken leg deep-fried until crispy, drizzled with a spicy and sour garlic sauce. Served on a bed of shredded cabbage, rich in flavor, spicy and sour to cut through richness.

Swordfish strips coated and deep-fried, then tossed with salt and pepper. Firm fish meat, not dry, crispy outside and soft inside, suitable with drinks.

Handmade cuttlefish balls with chunks of cuttlefish. Chewy and sweet, usually deep-fried and served with pepper salt.

Duck blood and large intestine stewed in a slightly spicy satay sauce. Usually kept warm with a burner, rich flavor, extremely good with rice.

Stir-fried combination of three types of seafood (e.g., shrimp, cuttlefish, sea cucumber) and vegetables. Refreshing and delicious flavor, rich texture.

Fresh oysters blanched and topped with minced garlic and soy paste. Plump and juicy oysters, rich garlic aroma, simple yet full of umami.

Tender fillet beef stir-fried with dried chili and peanuts. Tender meat, with the numbing spice of Sichuan peppercorns and the heat of dried chilies.

Pork intestine braised then stir-fried, served in a dry pot. Pork intestine is well-prepared without odor, slightly charred exterior, spicy and flavorful.

Precious pork jowl stir-fried with sesame oil and ginger slices. Crispy and tender meat, with a warm and nourishing sesame oil aroma.

Shrimp paste stuffed into fried dough sticks and deep-fried. Crispy fried dough sticks, springy shrimp paste, drizzled with gravy for added flavor.

Fresh shrimp cooked with Thai sweet and sour sauce. Sweet shrimp meat, appetizingly sour and spicy sauce, full of Southeast Asian flavor.

Frog leg meat coated and deep-fried, then tossed with salt and pepper. Tender meat like chicken but more delicious, crispy outside and tender inside.

Bamboo shoots and pork belly braised in soy sauce. The bamboo shoots remain crisp and tender after absorbing the meat juices, and the pork belly is tender and flavorful, a classic Taiwanese braised dish.

Beef short ribs grilled and then drizzled with black pepper sauce. Meaty and chewy with bone, rich and pungent black pepper.

Beef slices blanched in a red oil broth full of chili peppers and Sichuan peppercorns. Numbing, spicy, fresh, and fragrant, tender meat, typical Sichuan flavor.

Ribs deep-fried and then simmered in a special sauce until dry. Rich sauce flavor, sweet, sour, and slightly spicy, pairs very well with rice.

Fresh small squid (tube squid) stir-fried with ginger and scallions. Retains the original flavor of the seafood, crisp and springy texture, scallion and ginger aroma enhances freshness.

Tender beef shank slices, braised until flavorful, then quickly stir-fried with garlic sprouts. The beef shank with tendon is chewy, and the garlic sprouts add a pungent flavor.

Tender tofu and minced meat simmered in spicy bean paste. Smooth texture, spicy, numbing, and savory, a classic Sichuan dish that pairs well with rice.

Loofah and clams stir-fried and braised. Sweet and tender loofah, absorbing the fresh clam broth, refreshing taste.

Chef's special dish, usually stir-fried small dried fish, peanuts, and chili. Spicy and crispy, an excellent bar snack.

Sliced bitter melon stir-fried with salted egg yolk. The sandy texture of the salted egg coats the bitter melon, neutralizing the bitterness, with a savory and sweet aftertaste.

Pork belly slices blanched and topped with minced garlic soy paste. The pork belly is rich but not greasy, with a strong garlic flavor, a classic Taiwanese cold dish.

Shrimp and egg quickly stir-fried to semi-cooked. The eggs are tender and moist, the shrimp are crisp, suitable for all ages.

Fish paste tempura, deep-fried. Chewy and springy texture, with a fresh fish flavor, usually served with cucumber slices.

Fresh pork liver slices pan-fried until slightly browned. Properly controlled heat maintains the tenderness of the pork liver, coated in a sweet and savory sauce.

Eggs fried until the edges are crispy and fragrant. Rich egg aroma, fluffy texture, a simple yet delicious home-style dish.

Chopped chives stir-fried with minced pork, fermented black beans, and chili. Savory and slightly spicy, crisp texture, very good with rice.

Fresh shrimp blanched in boiling water. Retains the shrimp's original fresh sweetness, peeled and served with soy sauce and wasabi.

Scrambled eggs using the fresh broth from steamed fish. The eggs absorb the fish's umami, fresh, fragrant, and tender.

Beef slices stir-fried with water spinach or bok choy in satay sauce. Rich satay aroma, tender beef, a must-order at Taiwanese stir-fry restaurants.

King oyster mushrooms cut into pieces, deep-fried, and stir-fried with salted egg yolk. Coated with golden salted egg yolk, juicy and springy inside.

Conch stir-fried with basil, garlic, and chili. Chewy conch, full of basil aroma, suitable for pairing with drinks.

Beef slices and plenty of scallion segments quickly stir-fried over high heat. Scallion aroma released, tender beef, moderately savory flavor.

Lamb slices stir-fried with satay sauce, often with water spinach. Satay flavor masks the gaminess of the lamb, strong flavor.

Duck blood and large intestine stewed in a slightly spicy sauce. A hot pot dish, tender and flavorful, a top choice for pairing with rice.

Stir-fried shredded pork, dried squid, firm tofu, and celery. Rich layers of texture, the squid becomes more flavorful with chewing, a classic Hakka dish.

Fresh oysters coated with sweet potato starch and deep-fried. Crispy outside and soft inside, retaining the oysters' fresh sweetness and moisture, served with pepper salt.

Shrimp deep-fried at high temperature and stir-fried with salt, pepper, and spices. Crispy shell and tender meat, savory and flavorful, suitable for eating whole with the shell.

Ribs marinated, deep-fried, then stir-fried with salt and pepper. Crispy exterior, chewy meat, savory and delicious.

Minced pork stir-fried with Thai spices, chili, and basil. Sour, spicy, savory, and fragrant, very appetizing and pairs well with rice.

Stir-fried fried dough sticks (ghost) and water chestnuts (horse) with diced chicken. A mix of crisp and tender textures, creative Cantonese flavor.

Pork tenderloin coated and deep-fried, then coated with sweet and sour sauce. Bright red color, crispy outside and tender inside, sweet and sour, appetizing.

Squid tentacles (dragon pearls) deep-fried and tossed with salt, pepper, and peanuts. Chewy texture, a classic dish for pairing with drinks.

Marinated salted pork slices stir-fried with garlic sprouts. Crispy skin and fragrant meat of salted pork, garlic sprouts cut through richness and add aroma.

Large intestine and ginger slices stir-fried with vinegar. Intense sourness, chewy large intestine, a signature Hakka dish.

Stir-fried small dried fish with chili peppers (non-spicy green peppers). Crispy and tender chili peppers, savory and fragrant dried fish, unique flavor.

Large shrimp deep-fried and coated in sweet and sour sauce. Chewy shrimp meat, sweet and sour flavor is very popular.

Deep-fried shrimp balls mixed with pineapple slices and mayonnaise. Sweet taste, crispy and chewy texture, a popular Taiwanese dish.

Stir-fried green beans with crispy fried pork intestine. Dry and fragrant green beans, crispy outside and tender inside pork intestine, rich texture without being greasy.

Large red shrimp. Sweet and tender meat, can be prepared as sashimi or in a sweet and sour style.

Nori seaweed wrapped around sushi rice, lettuce, and lobster salad. Refreshing taste, recommended to eat as soon as possible after serving to prevent the nori from softening.

Nori seaweed wrapped with cooked shrimp, asparagus, lettuce, and mayonnaise. Crisp and sweet texture, a classic hand roll flavor.

Assorted sashimi platter of various seasonal fish, usually including salmon, tuna, marlin, etc. Tender meat, tasting the original flavor of the fish.

Fresh salmon slices. Rich in fat, tender and smooth texture, rich aroma.

Salmon belly, the richest part in terms of fat. Extremely tender and fatty texture, melts in your mouth, sweet and delicious.

Marinated small clams. Tender meat, with the savory flavor of garlic soy sauce, a traditional Taiwanese appetizer.

Napa cabbage pickled with pumpkin or carrot puree. Golden color, sweet and sour with a hint of spice, crisp texture.

Raw onion slices chilled and drizzled with Japanese-style dressing. Removes the spiciness, retains a crisp and sweet texture, refreshing and palate-cleansing.

Thinly sliced bitter melon chilled, served with a special sauce. Crisp texture, light and sweet aftertaste, cooling and detoxifying.

Preserved egg chunks served with kimchi. The richness of the preserved egg contrasts with the sour, spicy, and crisp kimchi, a unique flavor.

Bitter melon and tomatoes with plum sauce. Sweet and sour, appetizing, with a rich plum aroma, refreshing and healthy.

Blanched asparagus drizzled with mayonnaise and sprinkled with shrimp roe. Crisp and sweet texture, shrimp roe adds a popping sensation.

Smoked shark meat slices. Tender meat with collagen, rich smoky aroma, served with wasabi soy sauce.

Fish roe steamed or fried and sliced, served with mayonnaise. Creamy texture with a slight graininess, fresh and delicious.

Asparagus blanched and chilled, drizzled with mayonnaise. Tender and sweet texture, like asparagus.

Cod liver with onions and Japanese-style vinaigrette. Melts in your mouth, like foie gras from the sea, rich and creamy.

Braised and sliced soy-glazed chicken leg. Smooth skin and tender meat, rich scallion oil aroma, tastes great cold.

Bone-in lamb chops brushed with sauce and grilled. Tender meat without gaminess, flavorful sauce, easy to eat by hand.

Traditional Taiwanese grilled sausage. Moderately fatty and lean meat, with a slight sweet wine aroma, usually served with raw garlic.

Salt-grilled fish jaw. Rich in oil, tender meat, with a crispy and fragrant grilled skin.

Mackerel sprinkled with salt and grilled. Firm and juicy fish meat, rich in fat, a squeeze of lemon juice enhances the flavor.

Marinated salted pork grilled and sliced. Crispy skin and chewy meat, savory and flavorful, served with vinegar and garlic dip to cut through richness.

Whole saury salt-grilled. Firm meat, with a unique slightly bitter internal organ sweetness, a classic Japanese izakaya dish.

Pork jowl brushed with teriyaki sauce and grilled. Crispy and tender texture, with a sweet and savory sauce.

Fillet beef cubes grilled over open flame. Extremely tender meat, retaining its juices, simply seasoned.

Fish marinated in miso paste and then grilled. The fish has the sweet and bean-like flavor of miso, elegant taste.

Grilled black pork slices, served with lettuce wraps. Refreshing and palate-cleansing, adds texture.

Bone-in beef short ribs grilled. Rich in fat and fragrant, the meat near the bone is particularly chewy.

Water shield stir-fried or grilled. Retains the unique crispness of water shield, with a grilled aroma.

Tender tofu pan-fried and then simmered in sauce on a hot plate. The tofu is crispy outside and tender inside, with a rich, sizzling black pepper sauce.

Beef tenderloin strips and onions quickly stir-fried on a hot iron plate. Tender beef, fragrant, with a strong flavor.

Fresh oysters cooked on a hot plate, usually with fermented black beans or black pepper sauce. Plump oysters, full of umami.

Rice cake cooked in a "three cup" style (sesame oil, soy sauce, rice wine). Soft and flavorful rice cake, with an alluring basil aroma.

Deep-fried preserved egg cooked in a "three cup" style. Chewy preserved egg, its unique flavor pairs perfectly with the three cup sauce.

King oyster mushrooms cooked in a "three cup" style. Juicy texture like abalone, absorbing the rich sauce, a flavorful dish loved by vegetarians.

Tender frog leg meat cooked in a "three cup" style (soy sauce, sesame oil, rice wine). Rich soy sauce aroma, delicious meat, a classic Taiwanese bar snack.

Chicken simmered in sesame oil, soy sauce, and rice wine until dry, with basil added. One of Taiwan's most classic dishes, with an enticing aroma.

Eggplant and minced meat stewed in a "fish-fragrant" sauce (spicy bean paste, scallions, ginger, garlic, vinegar). Soft and flavorful eggplant, with a balance of savory, spicy, sour, and sweet.

Taro and pork ribs stewed together. The taro becomes soft and melts into the broth, the pork ribs are tender, with a rich taro aroma.

Fresh soft squid (tube squid). Thick, chewy, and sweet meat, can be prepared in various ways such as three cup, salt and pepper, stir-fried with snow peas, or grilled.

Thick soup made with seaweed and baby fish. Clear and smooth soup, with the umami of seaweed, rich in nutrients.

White radish and clam soup. Clear and sweet broth, tender radish, refreshing and warming.

Fresh oysters and ginger slices cooked in soup. Ginger slices remove fishiness and enhance freshness, plump oysters, clear and fresh broth.

Fish slices and clams cooked in soup. Double freshness of sea and land, extremely delicious broth, delicate fish meat.

Japanese miso soup simmered with salmon bones. The broth is rich, with the aroma of fish oil and the sweetness of miso.

Whole salmon head simmered in miso soup. Generous portion, the fish head is rich in collagen, and the broth is fresh and rich.

Stewed soup with pickled pineapple sauce, bitter melon, and chicken. Sweet and slightly bitter broth, the pineapple sauce adds a unique flavor, cooling and soothing.

Old preserved radish and chicken stew. Dark and clear broth with a mellow, aged aroma, nourishing and healthy.

Hot pot with various seafood (shrimp, clams, fish slices, etc.) and vegetables. Delicious broth, suitable for sharing among many.

Deep-fried large fish head stewed in a clay pot with cabbage, tofu, and other ingredients. Rich satay broth, fragrant fish head.

Whole pomfret pan-fried and then stewed with rice noodles and taro. Sweet broth, the rice noodles that have absorbed the soup and the delicate pomfret are a perfect match.

Classic egg fried rice. Rice grains are distinct, with a mix of egg and scallion aroma, simple yet requires skill.

Taiwanese stir-fried noodles. Stir-fried with shredded pork and vegetables, rich soy sauce aroma, smooth texture.

Fried rice with slices of Taiwanese sausage. The sweetness and fat of the sausage blend into the rice, enhancing the flavor.

Korean kimchi fried rice. Appetizingly sour and spicy, the crisp kimchi adds texture.

Traditional Taiwanese stir-fried rice noodles. Chewy rice noodles, stir-fried with mushrooms, shredded pork, and dried shrimp, full of old-fashioned flavor.

Fried rice with shredded salmon and shredded lettuce. Savory salmon, crisp lettuce to cut through richness, rich texture.

Stir-fried cabbage. Retains the vegetable's natural sweetness and crispness, simply seasoned.

Stir-fried water spinach. Crispy texture, full of garlic flavor.

Blanched or stir-fried sweet potato leaves. Tender texture, usually served with garlic soy sauce.

Stir-fried water shield. Slender texture with a crisp mouthfeel, with a light lotus fragrance.

Stir-fried or braised baby cabbage in superior stock. Tender and sweet texture.

Sweet potato leaves cooked with preserved egg. The unique flavor of the preserved egg adds a rich texture to the sweet potato leaves.

Taiwanese spinach stir-fried with sesame oil, ginger slices, and goji berries. Smooth and slightly viscous texture, with a medicinal aroma, nourishing and healthy.

Seasonal vegetables provided according to the season. Prices fluctuate with the market, please inquire.