Kakou wang 小食代

Finely julienned potato salad, served cold. Crispy and seasoned with vinegar and light chili oil.

Thinly sliced kelp salad. Texture is both crispy and slippery, marinated with garlic and vinegar.

Fresh cucumber pieces seasoned with crushed garlic and sesame oil or chili oil. A very refreshing appetizer.

Young soybeans boiled in their pods with salt. You need to press the pod with your teeth to eat the beans inside.

Assortment of meats (often beef, offal) long-braised in an aromatic soy sauce and spice broth, served cold.

Small steamed bun, filled with a juicy mixture of minced pork. The dough is white and fluffy.

Small steamed bun filled with vegetables. Light and flavorful.

Often called a 'Taiwanese hamburger'. A small steamed bun folded in half, filled with braised meat, pickled vegetables, and herbs.

Flaky Chinese pancake with scallions. Crispy on the outside and soft on the inside, with a savory green onion flavor.

A variation of the scallion pancake with an egg cooked on top, adding richness and protein.

Classic boiled Chinese dumplings. The dough is tender and the filling is juicy. Often eaten dipped in vinegar.

Pan-fried ravioli, crispy on the bottom and tender on top. Rich in flavor.

Dumplings served in a sour and spicy broth, usually flavored with vinegar and cilantro.

Noodle soup topped with tender braised beef pieces. The broth is rich, dark, and flavored with spices and soy sauce.

Noodle soup served with braised pork ribs. Intense umami flavor from the pork.

Noodle soup served with a whole marinated and braised chicken leg in a soy broth.

Noodles served without soup, tossed with oil flavored with fried scallions and soy sauce. Simple but very fragrant.

Noodle soup with a light broth and a topping of various vegetables.

Wonton noodle soup with very thin wrappers, filled with a mixture of pork and shrimp. Delicate texture.

Round and slippery rice noodles, cooked and served in a small pot. Flavors are usually sour and spicy.