Peng Jia Yuan

Soft tofu cubes braised in a spicy and savory sauce with chili oil and minced meat. Rich in umami with a slight kick. Best enjoyed over steamed rice.

A gentle stir-fry featuring mushrooms and tofu. Mild savory flavor with tender textures. A lighter vegetarian option.

A vegetable stir-fry combining crunchy baby corn, wood ear mushrooms (black fungus), and soft tofu. Offers a mix of textures and mild savory taste.

Fresh lettuce and aromatic shiitake mushrooms stir-fried together. The mushrooms add an earthy depth to the crisp greens.

Deep-fried tofu cubes served with white sugar. A contrast of crispy exterior, soft interior, and sweet seasoning.

A simple stir-fry of tofu and bok choy vegetables. Light and healthy with fresh vegetable crunch.

Fresh cabbage stir-fried until tender-crisp. Simply seasoned to highlight the vegetable's natural sweetness.

Locally sourced Taiwan lettuce (A-choy) stir-fried. Has a slightly bitter yet refreshing taste and crisp texture.

Chinese kale (gai lan) stir-fried. Features leafy greens and crunchy stems with a distinct, slightly earthy flavor.

Fresh spinach leaves stir-fried quickly. Tender and rich in iron, seasoned lightly with garlic.

Amaranth greens cooked with tiny whitebait fish. A classic combination where the fish adds savory umami to the soft greens.

A pot dish featuring beef and glass noodles (mung bean noodles). The noodles absorb the savory beef broth.

A casserole of shrimp and glass noodles. The seafood flavor infuses the noodles, creating a rich taste.

Fish head casserole cooked with ginger and green onions. Aromatic and savory, utilizing the rich gelatinous texture of the fish head.

Mixed seafood and tofu simmered together in a pot. A hearty dish with varied textures from the seafood and soft tofu.

Tofu pot flavored with intensely savory dried salted fish. A pungent and salty dish that pairs perfectly with plain rice.

Frog legs simmered with plenty of garlic. The meat is tender, similar to chicken but with a delicate texture.

Pork ribs and taro root simmered together. The taro becomes soft and absorbs the pork fat and savory sauce.

Beef simmered in a house special sauce. Rich and flavorful, served in a pot to keep it warm.

Roasted or boiled peanuts. A common starter or snack to accompany drinks.

Taiwanese-style pickled cabbage. Sweet, sour, and crunchy. Serves as a palate cleanser.

Gold Medal Taiwan Beer. A popular local lager with a crisp and refreshing taste.

International lager beer. Known for its distinct malt flavor and mild bitterness.

Classic carbonated cola soft drink. Sweet and refreshing.

Lemon-lime flavored carbonated soft drink. Clear, sweet, and crisp.

Carbonated soft drink with apple flavor. Popular in Taiwan, sweet and fizzy.

Juice made from guava fruit. Sweet and aromatic with a slightly thick texture.

Citrus juice drink. Sweet and tangy.

Traditional smoked plum juice. Sweet, sour, and smoky. Excellent for digestion and cooling the palate.

A thin pancake filled with sweet red bean paste. Pan-fried to be crispy on the outside and soft inside. Served as a dessert.

Warm sweet soup made from ground peanuts. Rich, creamy, and nutty. A traditional Chinese dessert soup.

Rice stir-fried with shrimp, eggs, and scallions. Wok-tossed for a smoky flavor.

Fried rice cooked with diced char siu (Chinese BBQ pork). Savory and slightly sweet from the pork.

Classic fried rice with shredded pork and eggs. Simple and satisfying staple dish.

Fried rice with tender beef strips. Savory and hearty.

Vegetarian fried rice with mixed seasonal vegetables. Light and flavorful.

Stir-fried beef and egg served over steamed white rice. A complete meal in a bowl.

Beef and vegetables stir-fry served atop steamed rice. Balanced and filling.

Crispy pan-fried noodles topped with a seafood gravy. Offers a mix of crunchy and soft textures.

Soft noodles stir-fried with mixed seafood. Savory and distinct from the crispy pan-fried version.

Stir-fried noodles with beef strips and vegetables. Classic chow mein style.

Noodles stir-fried with an assortment of vegetables. A vegetarian noodle option.

Rice noodles (hor fun or similar) stir-fried with beef. Soft, chewy noodles with savory beef.

Rice noodles stir-fried with vegetables. Light and gluten-free friendly (check sauce ingredients).

Deep-fried buns (mantou) served with sweet peanut powder. Crispy, golden brown, and sweet. Can be eaten as a snack or dessert.

Thick soup with silky egg ribbons and minced beef. Comforting and smooth.

Soup made with tomatoes and beef slices. Slightly tangy and savory.

Clear soup with fresh watercress and sliced pork. Light and refreshing.

Clear broth with clams and chunks of winter melon. Very refreshing and cooling.

Soup featuring aromatic celery and pork. Simple savory flavor.

Soup with mustard greens and salted duck egg. Unique savory taste from the salted egg.

Light soup with mixed greens, soft tofu, and egg drops. Gentle and soothing.

Sweet corn soup thickened with egg drop. Creamy and sweet, loved by children.

Soup version of the classic whitebait and amaranth dish. Nutritious broth with tender greens and small fish.

Rich soup containing various seafood items like shrimp, squid, and fish. Flavorful ocean taste.

Shrimp deep-fried until the shell is crispy (often edible). Seasoned with salt and pepper.

Whole grouper fish steamed with soy sauce, ginger, and scallions. Delicate flesh and fresh flavor.

Gelatinous sea cucumber braised slowly in a savory brown sauce. Valued for its unique texture.

Sea cucumber braised with shiitake mushrooms. An earthy and savory premium dish.

Cod fillet steamed with seasoned soy sauce. The fish is buttery and tender.

Fish head cooked with fermented black beans. Savory, salty, and pungent sauce complements the fish.

Bream fish fillets stir-fried with celery. Fresh and light.

Bream fillets served in a sweet and sour vinegar sauce. Appetizing and tangy.

Frog legs deep-fried and tossed with crispy garlic. Tastes like tender chicken with a savory garlic crunch.

Squid rings or pieces deep-fried and seasoned with garlic and salt. Chewy and flavorful.

Fresh squid stir-fried with crunchy celery. A simple, texture-focused dish.

Squid and celery cooked in 'Shacha' sauce (Taiwanese BBQ sauce). Savory with a slight seafood umami flavor.

Scallops and celery stir-fried with XO sauce. XO sauce is a spicy seafood sauce made from dried scallops and shrimp.

Deep-fried shrimp balls served with pineapple and mayonnaise dressing. A classic Taiwanese banquet dish, sweet and creamy.

Whole shrimp steamed with minced garlic. The garlic enhances the natural sweetness of the shrimp.

Dried scallops steamed with fluffy egg whites. A delicate dish focusing on pure savory flavors.

Deep-fried chicken with crispy skin and juicy meat. Seasoned simply with salt and pepper.

Cold chicken marinated in Shaoxing wine. The meat is tender and infused with aromatic wine flavor. Served chilled.

A specialty dish combining duck meat with smooth mashed taro, often deep-fried. Rich and textured.

Pork ribs glazed in a classic sweet and sour sauce. Sticky, tangy, and appetizing.

Pork ribs deep-fried and seasoned generously with garlic. Crispy and savory.

Steamed pork ribs coated in fermented black bean sauce. Savory and distinct.

Stir-fry of shredded pork meat and firm dried tofu strips. A home-style dish with good texture.

Sliced pork stir-fried with celery. Simple and fresh.

Pork and celery cooked in savory Shacha (BBQ) sauce. Rich umami flavor.

A patty of minced pork steamed with pieces of salted fish. Intense salty-savory flavor, best eaten with rice.

Minced pork patty steamed with dried scallops. The scallops add a premium seafood sweetness to the pork.

Deep-fried pork large intestine. Crispy on the outside, chewy inside. Savory and rich.

Platter of sliced cured sausages (Lap Cheong). Sweet, savory, and aromatic with spices.

Sliced beef stir-fried in a savory soy-based brown sauce.

Beef stir-fried with gai lan (Chinese broccoli). The greens add crunch and bitterness to the savory beef.

Tender boiled beef slices served with crunchy bean sprouts. Likely in a light sauce or broth.

Beef slices stir-fried with fresh tomatoes. A sweet and savory dish with a hint of acidity.

Beef cooked with pickled sour cabbage. The acidity cuts through the richness of the meat.

Beef stir-fried in a robust black pepper sauce. Spicy and aromatic.

Classic combination of beef and bell peppers in a fermented black bean sauce. Savory and pungent.

Beef and celery stir-fried with Shacha sauce. Rich, savory, and slightly grainy sauce.

Beef stir-fried with plenty of green onions. Aromatic and savory.

Beef tripe boiled until tender, topped with shredded scallions. Chewy texture and clean flavor.

Shredded beef stir-fried with thin strips of green pepper. Good texture and flavor balance.

A large communal pot filled with broth and assorted seafood. Kept simmering at the table. Perfect for sharing.

Hot pot featuring a large silver carp head. The fish head provides a rich, milky broth. Contains bones.

Hot pot with sour pickled cabbage and pork slices. The broth is tart and appetizing, cutting through the meat's richness.