Wang Mama Xiao Chi Dian

Noodles with various ingredients (e.g., seafood, shredded pork, vegetables), rich and delicious broth.

Soup rice noodles with various ingredients (e.g., seafood, shredded pork, vegetables), rich in texture.

Noodles with fresh seafood, the broth is full of oceanic flavor.

Rice noodles with fresh seafood, sweet and fresh flavor.

Noodles stir-fried with shredded pork and vegetables over high heat, savory and flavorful.

Rice noodles stir-fried with shredded pork and vegetables, chewy texture.

Beef slices stir-fried with noodles and vegetables, tender meat.

Beef slices stir-fried with rice noodles and vegetables, very fragrant.

Lamb slices stir-fried with noodles in satay sauce or spices, unique flavor.

Various ingredients in a thickened sauce poured over white rice, smooth and rich texture.

Tender beef slices with vegetables in a thickened sauce poured over white rice, rich sauce.

Lamb slices with vegetables in a thickened sauce poured over white rice, for those who love lamb flavor.

Fried rice with ham, pineapple, and pork floss, with a sweet and sour appetizing flavor.

Classic shredded pork fried rice, distinct grains, fragrant aroma.

Fried rice with diced ham, a favorite among adults and children.

Fried rice with beef and green peppers, unique green pepper aroma.

Fried rice with lamb and green peppers, rich flavor.

Fried rice with fresh and crisp shrimp, full of umami.

Plump fresh oysters pan-fried with eggs, tender and sweet texture.

Pan-fried egg with plenty of chopped scallions, simple yet full of scallion aroma.

Classic Taiwanese home-style dish, crispy preserved radish (cai po) omelet, savory and pairs well with rice.

Deep-fried pork tenderloin pieces coated in a sweet and sour sauce, crispy outside and tender inside.

Cuttlefish stir-fried with chili and Sichuan peppercorns, spicy and chewy, springy texture.

Deep-fried preserved eggs stir-fried with dried chilies and peanuts, a creative dish that is spicy and appetizing.

Fresh and crisp shrimp cooked in Kung Pao style (dried chilies, Sichuan peppercorns), spicy and satisfying.

Crispy Matsusaka pork stir-fried with spicy kimchi, rich in texture.

Large intestine and duck blood stewed in a spicy broth, usually kept warm on a small stove, extremely good with rice.

Shrimp stir-fried with salted egg yolk (golden sand), rich and savory.

Savory cured pork stir-fried with garlic sprouts, a classic dish perfect with drinks.

Blanched pork belly slices drizzled with special garlic soy paste, refreshing and not greasy.

Deep-fried pork tenderloin coated in a sweet and sour orange sauce, delicious.

Stir-fried beef or lamb with rich satay sauce, usually served with water spinach, very good with rice.

Beef or lamb stir-fried over high heat with plenty of scallion segments, fragrant.

Homestyle stir-fried meat dish, choice of beef or pork.

Spicy kimchi stir-fried with beef slices, appetizing and refreshing.

Classic Hakka dish, large intestine stir-fried with plenty of ginger shreds and vinegar, intensely sour.

Crispy fried large intestine stir-fried with green beans, rich texture.

Fresh cuttlefish (a type of squid) stir-fried with vegetables, retaining the crisp and tender texture of seafood.

Blanched sliced squid drizzled with a sweet, sour, spicy, and savory five-flavor sauce, refreshing and appetizing.

Fresh oysters braised with fermented black beans and tofu, savory and delicious, pairs well with rice.

Blanched fresh oysters drizzled with minced garlic sauce, savoring the original sweet flavor of the oysters.

Tender tofu and minced meat braised in spicy bean paste,麻辣 (mala - numbing and spicy), savory and fragrant, perfect with rice.

Pan-fried tofu with black pepper sauce, served on a sizzling hot plate.

Diced chicken stir-fried with chilies, spicy and delicious.

Deep-fried chicken pieces coated in a sweet, sour, and slightly spicy sauce, a classic dish with a crispy exterior and tender interior.

Loofah stewed with clams, the sweetness of the clams infuses the loofah, resulting in a clear and sweet broth.

Stir-fried beef with black pepper sauce, served on a hot sizzling plate, rich aroma.

Bitter melon slices stir-fried with salted eggs, the aroma of salted eggs balances the bitterness of the bitter melon.

Snails stir-fried with basil and satay sauce over high heat, crispy texture, suitable for pairing with drinks.

Clams stir-fried with basil, sweet and juicy.

A stir-fry of three kinds of seafood (such as shrimp, squid, sea cucumber, etc.) with vegetables.

Dragon beard (squid beaks) deep-fried and tossed with pepper salt and peanuts, chewy and springy texture.

Pan-fried pork liver, crispy on the outside, tender on the inside, no gamey smell.

Pork liver slices stir-fried with vegetables, tender and smooth texture.

Traditional Hakka dish, stir-fried with pork belly, dried squid, and dried tofu strips, savory and chewy.

Cuttlefish stir-fried with vegetables and a light sauce, sweet and sour, delicious.

Whole shrimp deep-fried and tossed with scallions, garlic, and pepper salt, the shell is crispy and edible.

Simply blanched or boiled shrimp in saltwater, savoring the original flavor of the shrimp.

Whole soft-shell crab deep-fried, crispy outside and soft inside, can be eaten whole.

Shrimp braised in a slightly spicy and sweet sauce, bright red color.

Beef or lamb stir-fried with green pepper slices, crisp and refreshing.

Cuttlefish stir-fried or steamed with a rich garlic sauce, strong garlic flavor.

Diced chicken stir-fried with dried chilies and peanuts, a Sichuan classic, spicy and pairs well with rice.

Fish braised with spicy bean paste, slightly spicy and savory, tender fish.

Fish pan-fried then braised in soy sauce and sugar, balanced sweet and savory.

Crispy fried fish drizzled with sweet and sour sauce, appealing color.

Fish pieces coated in flour and deep-fried, sprinkled with pepper salt, crispy outside and tender inside.

Milkfish belly, rich in oil, pan-fried until golden and crispy, with a captivating aroma.

Milkfish belly cooked in a salt-sizzled style, preserving the original sweet flavor of the fish.

Steamed cod topped with crispy fried tofu crumbs, layered texture.

Steamed cod topped with Thai sweet, sour, and spicy lemon sauce, refreshing and appetizing.

Perch fillet steamed with a generous amount of chopped chilies, the spiciness penetrates the fish, intensely spicy and satisfying.

Steamed to perfection, this method best preserves the fresh and delicate flavor of the fish.

Milkfish belly steamed with chopped chilies, the fat and spiciness combine.

Marinated pork belly deep-fried until crispy, savory and not greasy.

Deep-fried shrimp balls with pineapple slices, drizzled with mayonnaise, sweet and sour, appealing.

Deep-fried chicken wings marinated in fermented bean curd, with a unique savory flavor.

Eel pieces marinated in red yeast and deep-fried, crispy outside and soft inside, with a unique aroma.

Fresh oysters coated in flour and deep-fried, served with pepper salt, crispy outside and tender inside.

Squid pieces coated in flour and deep-fried, chewy texture.

Red Bride Fish (a type of small fish) deep-fried whole, delicate flesh.

Braised large intestine stuffed with scallion segments and deep-fried, crispy skin and soft interior.

Simple fried tofu, golden on the outside and tender white on the inside, served with dipping sauce.

Deep-fried boneless chicken thigh drizzled with a spicy and sour chili sauce, served over shredded cabbage.

Fried fish head stewed in a clay pot with rich ingredients, the broth is rich and delicious, winter special.

Chicken soup stewed with preserved pineapple and bitter melon, the broth is sweet and slightly bitter, refreshing and cooling.

Soup of bitter melon stewed with pork ribs, clears heat and reduces internal fire.

Japanese miso-flavored fish soup, mellow taste.

Rich hot pot with various ingredients (seafood, meat, vegetables).

Chicken soup stewed with aged preserved mustard greens, the broth is savory and has a lingering sweetness, unique flavor.

Chicken soup stewed with preserved mustard greens (jia cai), the broth is fresh and delicious, and the greens are tender and flavorful.

Classic Taiwanese restaurant dish, stewed with dried squid, canned snails, and garlic sprouts, with a sweet and rich broth.

Fresh bamboo shoots stewed with free-range chicken, the broth is clear and sweet, not greasy.

Chicken stir-fried over high heat with 'three cup' sauce (sesame oil, soy sauce, rice wine), with basil for aroma.

Cuttlefish cooked in 'three cup' sauce, chewy and flavorful.

Seasonal special, tender bamboo shoots cooked in the 'three cup' style, savory and crispy.

Juicy king oyster mushrooms cooked in the 'three cup' style, with a texture similar to meat.

Assorted seafood with fresh vegetables, drizzled with Japanese-style dressing, sour and appetizing.

Deep-fried pork cutlet slices served with a side salad and Japanese dressing, refreshing and not greasy.

Cold chicken dish with smooth skin and tender meat, with scallion oil aroma.

Smooth and rich fish liver cold dish, served with onions and sauce.

Seasonal cold bamboo shoots, chilled, crisp, and sweet, usually served with mayonnaise.

Blanched and chilled sliced squid, translucent and chewy texture.

Fresh oysters in soup with ginger slices to remove fishiness, delicious broth.

Clear clam soup, with only ginger slices and scallions, original flavor.

Thick soup with abundant ingredients, moderately sour and spicy, appetizing and warming.

Thinly sliced pork liver in soup, tender texture, refreshing broth.

Soup with pickled mustard greens and pork belly slices, sour and appetizing, cuts through richness.

Refreshing vegetable and tofu clear soup, simple and healthy.

Classic egg drop soup, homestyle deliciousness.

Whole boneless milkfish belly in soup, the fish soup is sweet, and the belly is tender and fatty.

Seasonal fresh vegetables, variety depends on the season, usually stir-fried or blanched.

Steamed white rice, fluffy and soft.

Assorted braised platter (e.g., dried tofu, seaweed, braised eggs, etc.), price usually calculated by portion size.

Small squid deep-fried until crispy, then stir-fried with seasonings, savory, crispy, and perfect with drinks.