HaiPaWang Zhongshan Store

A common rice dish in traditional Taiwanese banquets. Steamed glutinous rice is mixed with seasonings, resulting in a chewy and sticky texture, topped with savory and crispy shredded fish. Every bite is full of rice aroma and the umami of shredded fish, usually served as a main course.

A dish combining fresh crab and glutinous rice cake. The glutinous rice absorbs the essence of the crab's sweetness, topped with crab meat or body. Rich in texture and strong seafood flavor.

Classic Taiwanese rice cake topped with crispy sakura shrimp. The unique aroma and crispy texture of sakura shrimp, paired with the soft, savory glutinous rice, create distinct layers and a burst of fragrance.

Deluxe rice cake combining the crispiness of sakura shrimp and the delicate texture of tilapia. The sweetness of the seafood permeates the glutinous rice, offering a rich and satisfying texture.

An innovative sticky rice dish combining Cantonese preserved meats and Taiwanese sakura shrimp. The oiliness of the preserved sausages and liver sausages permeates the rice, complemented by the crispiness of sakura shrimp, resulting in a rich and savory flavor.

Premium banquet dish featuring grilled eel placed on sakura shrimp sticky rice. The eel is tender and rich, with a sweet sauce, perfectly combined with the chewy sticky rice.

A classic banquet dish. Ripe red crabs are placed on top of glutinous rice and steamed. The essence of the crab roe completely infuses the rice. It is extremely delicious and a feast for both the eyes and the palate.

Fresh seasonal crab simmered with glass noodles. The glass noodles absorb the sweet and fresh crab broth, resulting in a smooth and flavorful dish. The crab meat is tender.

Boiled eggs dyed red, symbolizing completeness and joy in traditional Taiwanese culture. Usually consumed at birthday banquets or celebrations.

Simply blanched traditional Taiwanese vermicelli, seasoned with scallion oil or minced garlic. Smooth texture with a light aroma of noodles and oil.

A traditional dish symbolizing the removal of bad luck and the addition of blessings and longevity. Pork knuckle, stewed until tender and chewy, is served with smooth long noodles. The broth is rich and full of collagen.

A classic birthday combination, including pork knuckle noodles symbolizing longevity and red eggs symbolizing new life. Suitable for birthday banquets.

Traditional Taiwanese home-style soup. Creamy taro and thick rice noodles soaked in broth are simmered together. The soup has a rich taro aroma and fried shallot flavor, with a warm and mellow taste.

A clay pot dish combining fresh fish and taro. The freshness of the fish and the aroma of fried taro blend in the soup, which is sweet and rich.

Fresh seasonal vegetables, varying by season. Usually clean, fresh vegetables suitable for cooking in a hot pot.

Whole chicken and dried scallops are slow-cooked in a clay pot. The broth is golden, the chicken is tender, and it combines the essence of land and sea, making it incredibly delicious.

A healthy chicken soup dish simmered with various nourishing mushrooms. The unique aroma of the mushrooms combines with the chicken soup, resulting in a clear, sweet, and non-greasy broth that is rich in nutrients.

A uniquely flavored stewed soup. Pork belly and whole chicken are stewed with spices like Sichuan peppercorns. The broth has a slight numbing and spicy aroma, warming the stomach and whetting the appetite, with tender meat.

A rich seafood hot pot containing various fresh seafood such as shrimp, clams, squid, etc., served with vegetables and broth. The broth is fresh, sweet, and refreshing, suitable for a group gathering.

Traditional Taiwanese nourishing dish. Chicken is stewed after ginger slices are stir-fried in black sesame oil. The aroma of wine and sesame oil is rich. Served with red eggs, it is often used as a nourishing food for postpartum recovery or birthday celebrations.

A famous Cantonese dish, also known as 'Phoenix Rebirth'. It is slow-cooked over low heat for a long time, with chicken wrapped inside or stewed together with pork belly. The broth is milky white, with a rich and mellow taste.

Classic Fujian-style stewed dish. It combines various ingredients such as pork ribs, taro, quail eggs, dried bamboo shoots, etc., through multiple processes including frying and stewing. The broth is thick, and the ingredients are abundant and delicious.

Buddha Jumps Over the Wall with scallops (dried scallops). The sweetness of the scallops enhances the flavor of the entire pot, making the layers richer and more delicious.

Upgraded Buddha Jumps Over the Wall, with abalone as the main ingredient. The abalone is chewy and complements the rich broth, showcasing a luxurious flavor.

Buddha Jumps Over the Wall with shark's fin. The broth is rich in collagen, thick, and smooth, a high-end dish in traditional banquets.

Premium Buddha Jumps Over the Wall, featuring a variety of precious ingredients. Requires advance reservation for preparation. The broth is simmered for a long time, with all the essence concentrated within.

A clay pot dish rich in collagen. Tender tendons and chewy sea cucumber are braised in a rich sauce. The texture is rich and smooth, with a savory flavor.

A braised dish featuring sea cucumber as the main ingredient. The sea cucumber has a crisp and chewy texture, absorbing the essence of the broth and seasonings. It is suitable to be eaten with rice.

A vibrant green thick soup, usually made with spinach puree or green vegetables to create the 'jade' color. The soup contains abundant seafood ingredients and has a smooth and refreshing texture.

Braised abalone chunks. The rich, savory sauce complements the abalone's freshness and chewy texture.

Shark's fin soup stewed in a clay pot to maintain heat and freshness. The broth is typically made with old hen, ham, etc., rich and delicious, with soft and smooth shark's fin.

A stir-fried dish that emphasizes heat control. Eggs are stir-fried until they resemble golden, shredded osmanthus flowers and then stir-fried with shark's fin. The texture is dry, crispy, and fragrant.

Premium shark's fin dish simmered in concentrated chicken broth. The sweetness of the chicken broth fully penetrates the shark's fin, resulting in a rich flavor and abundant collagen.

A refreshing vegetarian soup made with a vegetable broth, tofu, mushrooms, and other vegetarian ingredients. Light and healthy flavor.

Vegetarian noodle soup or stir-fried noodles. The noodles are chewy, paired with seasonal vegetables and vegetarian seasonings, with a simple and rustic flavor.

Seasonal fresh vegetables quickly stir-fried over high heat, preserving their crisp texture and original flavor. Seasoned simply and refreshingly.

Two types of fresh mushrooms (e.g., shiitake, king oyster mushrooms) are stir-fried. The texture is tender and juicy, with a rich mushroom aroma.

Vegetarian version of Taiwanese rice cake. Uses vegetarian minced pork, mushrooms, taro, etc., instead of meat ingredients. The glutinous rice is fragrant and has a soft, chewy texture.

A personal vegetarian set meal, including several exquisite vegetarian dishes, soup, and a main course, varying by price. A complete meal for vegetarians.

A Chinese New Year reunion table menu for ten people. Includes high-end ingredients such as lobster, abalone, and Buddha Jumps Over the Wall. The dishes are rich and diverse, suitable for family gatherings.

Premium luxury table menu, offering private dining rooms. The menu includes top-tier seafood dishes such as snow crab, shark's fin Buddha Jumps Over the Wall, and dragon grouper, an ultimate luxurious culinary experience.

An affordable Chinese New Year banquet option. Includes lobster salad, Buddha Jumps Over the Wall, grouper, and other classic banquet dishes. Abundant and delicious.

A special vegetarian set meal offered during the Chinese New Year period. Includes exquisite vegetarian appetizers, main course, and soup, allowing vegetarians to enjoy the festive atmosphere.