Shang Jie Qing E Rou Cheng Re Chao

Tender and juicy goose meat, sliced. Delicate and sweet meat. Usually served with ginger shreds and special dipping sauce, excellent texture.

Pork liver coated in flour and pan-fried. Slightly crispy and browned outside, tender inside. Savory seasoning, no fishy smell.

Beef omasum (tripe) stir-fried over high heat with pickled mustard greens or ginger shreds. Crisp and chewy texture, an appetizing stir-fry.

Tender sword bamboo shoots stir-fried with shredded meat or bean paste. Crisp and sweet texture, with a slightly spicy sauce aroma.

Sea snail meat is chewy and crisp, stir-fried with basil, garlic, and chilies. Rich aroma, very appetizing.

Fresh clams stir-fried over high heat with basil, garlic, and chilies. Sweet and juicy clam meat, sauce full of seafood flavor.

Ark clams (blood clams) stir-fried over high heat, retaining their unique fresh flavor. Tender meat, with the salty and fresh aroma of the sea.

Cleaned goose intestines stir-fried with pickled mustard greens or chives. Crispy and chewy texture, sour and appetizing.

Fresh cabbage stir-fried over high heat, retaining its crisp texture and natural sweetness. A classic home-style vegetable dish.

Tofu cubes deep-fried until golden and crispy, tender inside. Served with minced garlic soy sauce, simple and delicious.

Fresh shiitake mushrooms coated in flour and deep-fried, locking in their juices. Crispy outside, bursting with mushroom aroma when bitten.

King oyster mushrooms coated in flour and deep-fried, with a texture similar to firm and juicy chicken. Sprinkled with pepper salt for flavor.

Loofah coated in batter and deep-fried, crispy outside, soft inside, with abundant loofah juice. Sweet and not greasy.

Tender chives stir-fried with shredded meat, unique and rich aroma. Tender texture, delicious flavor.

Tender tofu simmered with minced meat and spicy bean paste. Smooth texture, spicy and fragrant, very appetizing.

Pork intestines cleaned and stir-fried with plenty of ginger shreds and vinegar essence. Sour and zesty texture, chewy pork intestines.

Tomatoes stir-fried with eggs, balanced sweet and sour. Tender eggs, rich sauce, a popular home-style dish.

Stir-fried with sword bamboo shoots and salted egg yolk, the sandy texture of salted egg coats the crisp and tender sword bamboo shoots. Salty and appetizing.

Cabbage stir-fried with sakura shrimp, adding a rich aroma of fresh shrimp. Crisp and sweet.

Chives stir-fried with sakura shrimp, enhancing the layers of umami. Fragrant, tender texture.

High-mountain baby cabbage stir-fried, delicate and sweet. Retains the original flavor of the vegetables, crisp and tender texture.

Long and slender water shield vegetables stir-fried with preserved plums or shredded meat. Unique and crisp texture, with a light lotus fragrance.

Sweet loofah braised with clams. The loofah absorbs the clam broth, refreshing and delicious.

Eggplant segments coated in flour and deep-fried, then tossed with pepper salt and spices. Crispy outside, soft inside, savory and flavorful.

King oyster mushrooms deep-fried and sprinkled with pepper salt. Chewy and juicy texture, salty and crispy, suitable for pairing with drinks.

Sweet potato leaves cooked with preserved eggs. The rich flavor of preserved eggs makes the vegetables smoother. Rich and unique taste.

Pan-fried firm tofu braised with soy sauce, sugar, and vegetables. Flavorful tofu, balanced salty and sweet sauce.

Fresh oysters blanched and drizzled with special minced garlic soy paste. Fresh and plump, rich garlic flavor.

Fresh oysters stir-fried with fermented black beans (douchi) and scallions, garlic. The savory and sweet flavor of fermented black beans complements the sweetness of the oysters, unique taste.

Fresh squid slices stir-fried with vegetables. Chewy squid texture, fresh and refreshing flavor.

Snails stir-fried with plenty of basil, garlic, and satay sauce. Crispy and chewy texture, a classic bar snack.

Rehydrated squid pieces stir-fried with scallions, ginger, and garlic. Chewy texture, savory and flavorful.

Fresh asparagus stir-fried, retaining its emerald green color and crisp texture. Refreshing and sweet.

Beef slices stir-fried with water spinach or Chinese broccoli over high heat, seasoned with satay sauce. Tender meat, full of aroma.

Lamb slices stir-fried with vegetables, usually with satay sauce to mask the gamey flavor. Rich and flavorful.

Eel sections stir-fried over high heat with onions and sweet and sour sauce. Crispy eel texture, full of wok aroma.

Clams stir-fried with basil, minced garlic, and soy paste. Tender meat, sweet and savory sauce, a popular stir-fried dish.

Chicken cubes deep-fried and then tossed in a sweet and sour sauce. Crispy outside, tender inside, sweet and sour, appetizing.

Pork ribs deep-fried and coated in a bright red sweet and sour sauce. Crispy texture, sweet and sour, suitable for all ages.

Bitter melon slices stir-fried with salted egg yolk. The salty flavor of salted egg balances the bitterness of the melon, creating a rich texture.

Fried preserved eggs stir-fried with dried chilies and peanuts in Kung Pao sauce. Slightly crispy skin, spicy and fragrant.

Chicken cubes stir-fried with dried chilies and peanuts. Tender chicken, spicy and savory flavor, rich texture.

Squid pieces stir-fried with Kung Pao sauce, dried chilies, and peanuts. Springy squid, spicy and satisfying.

Shrimp coated in flour and deep-fried, served with pineapple slices and drizzled with mayonnaise. Crispy, sweet, and sour texture, very popular.

Blanched pork belly slices drizzled with minced garlic soy sauce. Chewy and not greasy meat, strong garlic flavor.

Classic Taiwanese Sichuan dish, including pork intestines and duck blood, stewed in a spicy broth. Spicy and appetizing, with generous ingredients.

Fresh oysters coated in sweet potato flour and deep-fried, with basil. Crispy outside, tender inside, full of seafood flavor, served with pepper salt.

Pork intestines cleaned and deep-fried until golden and crispy. Crispy outside, soft inside, rich aroma, usually served with pepper salt.

Silver fish (crystal fish) coated in flour and deep-fried, with soft edible bones. Crispy and savory texture, suitable as a bar snack.

Shishamo smelt coated in flour and deep-fried, with roe filling the belly. Crispy texture, distinct roe grains, full of aroma.

Boneless chicken thigh meat deep-fried until crispy, drizzled with a special spicy, sour, and numbing sauce. Rich texture, spicy and appetizing.

Fried fish pieces drizzled with Thai-style spicy and numbing sauce. Crispy outside, tender inside, sour, spicy, and refreshing.

Chicken paste rolled into strips and deep-fried, crispy outside, firm and juicy inside. Savory and delicious.

Precious Matsusaka pork (pork neck) marinated in red yeast and then deep-fried or grilled. Crispy and tender meat, with the unique wine aroma and sweetness of red yeast.

Crispy fried small dried fish stir-fried with roasted peanuts, mixed with scallions, garlic, and chilies. Crispy and savory texture, an excellent bar snack.

Beef slices stir-fried with Korean kimchi. The sour and spicy kimchi combines with the fresh beef, appetizing and goes well with rice.

Lamb slices stir-fried with kimchi. The strong flavor of kimchi removes the gamey smell of lamb. Sour, spicy, and rich flavor.

Shrimp deep-fried and then stir-fried with scallions, garlic, and pepper salt. Crispy and edible shells, sweet and savory shrimp meat.

Crispy fried pork intestines stir-fried with green beans. Crispy intestines, sweet green beans, rich texture.

Fresh shrimp scrambled with eggs. Tender texture. The aroma of eggs blends with the freshness of seafood, suitable for all ages.

Plump fresh oysters scrambled with eggs. Every bite contains the sweetness of oysters and the tenderness of eggs.

Marinated salted pork slices stir-fried with garlic sprouts. Savory and flavorful, chewy meat, very appetizing.

Classic Hakka dish, including stir-fried pork belly, dried squid, firm tofu, and celery. Salty, savory, oily, and rich in texture.

Lamb slices quickly stir-fried with plenty of ginger shreds, using ginger's spiciness to remove the gamey flavor. Delicious and nourishing.

Tender beef slices stir-fried with chives. The sweetness of chives complements the richness of the beef.

Sausage made with sorghum wine, pan-fried and sliced. Firm meat, with a light wine aroma, best enjoyed with garlic slices.

Frog leg meat coated in flour and deep-fried, tossed with pepper salt, scallions, and garlic. Tender meat similar to chicken but more delicious, crispy skin.

Shrimp stir-fried with dried chilies and peanuts in Kung Pao sauce. Springy shrimp, spicy and fragrant, rich texture.

Smoked cured meat slices stir-fried with fresh garlic sprouts. The salty and smoky flavor of the cured meat perfectly combines with the pungent aroma of the garlic sprouts.

Crispy fried squid mouths (dragon balls) stir-fried with peanuts in pepper salt. Chewy and springy texture, a classic bar snack.

Blanched and sliced squid (medium squid) drizzled with a sweet, sour, spicy, salty, and savory five-flavor sauce. Crisp and refreshing texture.

Fresh squid stir-fried with chili seasoning. Delicious seafood with a spicy kick, very satisfying.

Matsusaka pork (pork neck) cooked in a three-cup sauce with sesame oil, soy sauce, and rice wine. Crispy and tender meat, rich basil aroma.

Pork intestines cooked in a three-cup style, with the sauce reduced and flavorful. Tender and chewy intestines, with a rich savory aroma.

Fresh squid (medium squid) braised in a clay pot with three-cup sauce over high heat. The sweetness of the seafood perfectly blends with the aroma of sesame oil and basil.

Tender frog meat cooked in a rich three-cup sauce. Savory and goes well with rice, basil enhances the overall aroma.

Matsusaka pork (pork neck) cooked in a three-cup sauce. Juicy and meat-like texture, a rich flavor that even vegetarians can enjoy.

Classic Taiwanese dish, chicken braised in sesame oil, soy sauce, and rice wine, with basil. Tender and flavorful chicken, full of aroma.

Fish chin slowly grilled, rich in oil, tender meat. Slightly charred and crispy skin, sprinkled with pepper salt before serving.

Mackerel is rich in oil, crispy skin and tender meat after salt grilling. Rich fish oil aroma, enhanced by a squeeze of lemon juice.

Boneless milkfish belly grilled, rich in oil and tender. Golden and crispy skin, a characteristic Taiwanese seafood dish.

Marinated salted pork grilled until the outer layer is crispy, then sliced. Firm and savory meat, perfect with drinks.

Steak grilled to the desired doneness, sliced and served. Tender and juicy meat, tasting the original flavor of the beef.

Fish marinated in miso paste and then grilled. Sweet and savory flavor, delicate fish, unique taste.

Handmade meatballs, containing squid pieces and dried scallops. Crispy and delicious after frying, made with real ingredients.

Crispy crepe-like wrapper filled with shrimp and fish paste, deep-fried. Crispy outside, chewy inside, best served with Thai sweet chili sauce.

Egg tofu coated in flour and deep-fried. Golden skin, smooth and pudding-like inside, rich egg flavor.

A combination of three kinds of seafood (such as shrimp, squid, sea cucumber, etc.) stir-fried with vegetables. Rich seafood flavor, diverse texture.

Fried tofu coated in a smooth salted egg yolk sauce (golden sand). The salty, sandy texture coats the tender tofu, creating a charming flavor.

Crispy fried shrimp tossed with salted egg yolk. The golden sand evenly coats the shrimp balls, salty, savory, and crispy, with excellent texture.

Crispy fried squid coated in rich salted egg yolk. Chewy and fresh squid, with the aroma of salted egg yolk, unforgettable.

Fresh pork liver cooked in soup with ginger shreds to remove gaminess. Clear and sweet broth, tender and moist pork liver.

Fresh clams cooked in soup, seasoned only with ginger shreds and rice wine. The broth is full of the sea's fresh sweetness.

Ark clams (blood clams) cooked in soup, unique and delicious flavor. Clear broth, with a rich shellfish flavor.

Crisp and tender goose intestines cooked in soup with pickled mustard greens and ginger shreds. Crispy texture, the broth has the sweetness of pickled mustard greens.

Daylily soup with pork ribs or shredded meat. Clear and sweet broth, slightly crisp daylily texture.

Simple home-style soup with seaweed and egg drops. Smooth texture, light and refreshing.

Plump fresh oysters cooked in soup with ginger shreds, pickled mustard greens, and basil. Delicious broth, full and juicy oysters.

Pork tripe slices cooked in soup with preserved mustard greens (pickled greens). Sour and appetizing broth, chewy pork tripe.

Chuanqi leaves stir-fried with sesame oil and ginger slices, usually with a little broth. Slippery and viscous texture, with a nourishing flavor.

Sesame oil Chuanqi cooked with pork liver. Tender liver, slippery Chuanqi, rich sesame oil aroma, suitable for nourishing.

Whole boneless milkfish belly cooked in soup with ginger shreds. Clear and sweet broth, oily and tender fish belly.

Matsusaka pork (pork neck) cooked in a sesame oil broth. Crispy and tender meat, warm and nourishing broth.

Pork kidney slices stir-fried with sesame oil and ginger or cooked in soup. Crisp and tender kidney without gaminess, mellow sesame oil, a traditional nourishing dish.

Tofu sizzling on a hot iron plate, drizzled with black pepper sauce. Crispy outside, tender inside, rich sauce aroma.

Fresh squid cooked on a hot plate, chewy texture. Served with onions and black pepper sauce, full of aroma.

Plump fresh oysters and tofu simmered on a hot plate. Seasoned with black bean sauce or black pepper, full of fresh flavor.

Shrimp stir-fried on a hot plate, maintaining a tender texture. Rich sauce, excellent with rice.

King oyster mushroom slices pan-fried on a hot plate, juicy and meat-like. Black pepper sauce adds a spicy flavor.

Precious Matsusaka pork cooked on a hot plate, crisp texture. The charred fat perfectly combines with the sauce.

Freshly sliced raw fish, usually including swordfish, salmon, or tuna. Tender meat, served with wasabi soy sauce.

Fresh saltwater tilapia steamed, with delicate meat and no muddy taste. Scallions, ginger, and soy sauce enhance the fish's sweetness.

Boneless fish fillets coated in flour and deep-fried, drizzled with sweet and sour sauce. Crispy outside, tender inside, balanced sweet and sour.

Whole sea bass steamed, with tender and elastic meat. Served with preserved plums or scallion oil, fresh and delicious.

Cod meat is white and delicate, melts in your mouth. Steaming preserves the rich oil and sweetness of the fish.

Steamed cod topped with crispy fried soybeans. The crispy, savory soybeans contrast perfectly with the tender cod.

Whole yellow croaker deep-fried until golden and crispy, drizzled with rich sweet and sour sauce. Tender fish, crispy skin coated in sweet and sour sauce.

Yellow croaker fried and then braised in soy sauce. Rich and savory sauce, fish absorbs the sauce, very appetizing.

Beltfish sections pan-fried until golden brown on both sides. Crispy and charred skin, delicate meat, simply sprinkled with salt for deliciousness.

Beaten eggs cooked with scallions. The aroma of eggs and scallions intertwine, a simple yet delicious home-style dish.

Classic Taiwanese omelet with savory and crispy preserved radish. Rich texture, balanced salty and sweet.

Rehydrated squid quickly blanched to maintain a crisp and chewy texture. Served with wasabi soy sauce, refreshing and delicious.

Fresh white shrimp simply blanched. Sweet and chewy shrimp meat, allowing you to taste the original flavor of the ingredients.

Creamy cod liver, drizzled with Japanese-style sauce, served with sliced onions. Melts in your mouth, rich flavor.

Marinated pork ribs coated in flour and deep-fried. Crispy outside, soft inside, full of meat aroma, with the savory flavor of pepper salt.

Fresh crab pieces stir-fried over high heat with scallions, ginger, garlic, and sauce. Sweet crab meat, finger-licking sauce.

Chewy white rice, the perfect staple to accompany stir-fried dishes.

Rice stir-fried over high heat with eggs, scallions, and shredded meat. Individual grains, full of wok aroma, captivating fragrance.

Oil noodles stir-fried with shredded meat and vegetables. Noodles absorb the sauce, smooth texture, savory flavor.

Fine rice noodles stir-fried with ingredients. Chewy rice noodles, absorb the essence of the broth, dry and not greasy.