Fujin Tree Taiwanese Cuisine Champagne 101 Flagship Store

This is a classic Taiwanese rice vermicelli, with a chewy texture, stir-fried with rich ingredients like dried shrimp, shiitake mushrooms, and cabbage. It's delicious and full of nostalgic, old-fashioned flavor, usually served as a main dish.

Water shield is a crisp, slender vegetable. Stir-fried over high heat with preserved tree seeds (shuzi), it has a unique sweetness and savory flavor. It's crisp, juicy, and a distinctly Taiwanese vegetable dish.

Silken egg tofu is deep-fried until lightly golden and crispy on the outside, while remaining soft and pudding-like on the inside. It absorbs the savory sauce, offering a rich texture. A classic dish suitable for all ages.

Quickly stir-fried with diced chive flowers, minced meat, fermented black beans, and century eggs. The "fly" in the name refers to the black fermented black beans. It's savory, fragrant, and slightly spicy, perfect with rice.

Fresh, plump oysters are cooked with plenty of minced garlic and seasonings, and crispy fried dough sticks are added. The sweetness of the oysters contrasts with the crispiness of the dough sticks, with a rich garlic aroma.

Tender free-range chicken is poached to preserve its original flavor. The skin is chewy and the meat is tender. Served with a special sweet and spicy dipping sauce for a refreshing and delicious taste.

Similar to Dongpo Pork, pork belly is slow-cooked for a long time. Candied dates and roselle are added for natural sweetness. The meat is tender and flavorful, rich but not greasy, melting in your mouth.

Chicken soup simmered with premium Hokkaido scallops and bamboo fungus. The broth is clear yet rich and sweet. The bamboo fungus is crisp and absorbs the soup, making it a nourishing and luxurious soup.

An innovative sweet and sour pork dish cooked with lychee pulp. The sweet and sour sauce coats the crispy fried pork, with a refreshing lychee aroma.

A twist on the classic Taiwanese "Hakka Stir-fry". Stir-fried Matsusaka pork, squid, and stinky tofu over high heat. Savory and flavorful with a rich texture, it's a popular dish to pair with drinks.

Fresh pork liver slices quickly stir-fried with chives and bean sprouts. The pork liver is tender and not tough, while the chives and bean sprouts add a refreshing crunch. Full of wok hei.

A stew combining smooth taro paste and tender pork shoulder. The aroma of taro blends into the meat juices, creating a smooth and rich texture with a strong nostalgic flavor.

Pork trotters are stewed with various Chinese medicinal herbs. The trotters are rich in collagen, with chewy skin and tender meat. The broth has a light herbal aroma, warming and nourishing.

Pork liver is deep-fried to lock in juices, then stir-fried with premium XO sauce. Crispy on the outside, tender on the inside, the seafood umami of the XO sauce elevates the overall flavor profile.

Cleaned large intestines are braised until flavorful, then deep-fried at high temperature. The skin is crispy, and the inside is tender and juicy. Usually served with pepper salt, it's very aromatic.

Marinated pork ribs are coated and deep-fried. The skin is golden and crispy, the meat is firm and chewy, with the sweet and savory flavor of the marinade. It's a common and delicious Taiwanese dish.

Dried bean curd is shredded and stir-fried with shredded meat. The dried bean curd is fragrant and has a firm texture, seasoned with soy sauce. It's a simple yet delicious home-style dish.

A curated set menu for four, featuring signature dishes like Poached Chicken and "Fly Head", served with soup, white rice, and dessert. Enjoy the classic flavors of our restaurant all at once.

A luxurious set menu for six, featuring a selection of seafood and meat delicacies. In addition to classic meat dishes, it includes grouper and scallop chicken soup, served with rice and dessert, generous portions.