Xiang Lian Tie Ban Liao Li

A luxurious double surf and turf teppanyaki set meal. Main course options include Ribeye Heart Steak or Matsusaka Pork Steak, paired with premium seafood such as giant prawns, salmon belly, and scallops. Features a special cheese egg and mochi dessert, making for a lavish feast.

A combination meal for three people. Includes beef, chicken thigh, two types of fish, and assorted three delicacies. A diverse and rich selection, allowing you to taste various teppanyaki dishes at once.

A set meal suitable for family gatherings. The main course includes Filet Mignon, paired with fish, chicken strips, and pork slices. The flavors are suitable for all ages, and it's nutritionally balanced.

An economical double set meal. Includes Sirloin Steak and Pork Slices for a double meat experience, paired with Salmon and Crab Leg Meat. Moderate portion size, suitable for couples or friends to share.

A double set meal featuring boneless chicken thigh as the main course. Paired with delicate Pacific cod and a rich assortment of three delicacies, it offers a light and non-greasy taste.

Classic surf and turf combination. Includes Filet Mignon (sauce stir-fry flavor), Cod, and Prawns, allowing you to enjoy the sweet flavors of both meat and seafood.

The restaurant's signature combination. It combines Sirloin Steak and sauce stir-fried chicken thigh, served with a rice-friendly red-braised tofu strips. An excellent value choice.

Specially designed for beef lovers. Includes two portions of beef slices, quickly stir-fried on the teppanyaki to retain juices, served with a perfectly fried egg. Excellent with rice.

A meat-free vegetarian option. Features mushrooms from Xinshe and tender red-braised tofu, cooked on the teppanyaki for a simple yet delightful flavor.

Uses premium Angus ribeye heart cut. Evenly marbled, with fine texture. Dry-seared on the teppanyaki with a pinch of sea salt to bring out the natural sweetness of the beef.

Uses the Matsusaka cut (pork neck) from famous Spanish Iberico black pork. It is crispy, chewy, and rich in fat but not greasy. Pan-fried until golden brown and fragrant.

Grain-fed beef short ribs, with firm texture and rich marbling. Can be stir-fried with sauce for added flavor or pan-seared for its original beefiness.

Filet Mignon has almost no fat and is extremely tender. Quickly cooked on a high-temperature teppanyaki to retain juices, suitable for those who dislike fatty meat.

Uses the sirloin beef shoulder cut, which has a slight chewiness and connective tissue, with a rich beef flavor. You can choose to add more meat.

Chicken thigh dish served in a clay pot. Chicken thighs are braised in a special honey glaze sauce, tender and sweet and savory. The sauce is perfect for mixing with rice.

Boneless chicken thigh, pan-fried until the skin is golden and crispy, while the meat remains tender and juicy. Choose between original crispy or sauce stir-fry flavor.

Thinly sliced beef quickly stir-fried with onions and sauce on the teppanyaki. The meat is tender and flavorful, a classic Taiwanese teppanyaki dish.

Thinly sliced lamb stir-fried with a special sauce. Unique lamb flavor, paired with onions and savory sauce, suitable for lamb lovers.

Fresh pork slices, choose between classic garlic stir-fry or upgrade to the rich fermented black bean garlic sprouts flavor for an additional charge.

Crab leg meat stir-fried with onions, egg ribbons (osmanthus style), and satay sauce. Rich aroma, sweet crab legs, and complex texture.

Daily limited salmon belly. Rich in fat, pan-seared until slightly charred, melts in your mouth, full of fish oil aroma.

Taiwanese specialty mullet belly, pan-fried until golden and crispy. May be served with kumquat-flavored sauce or seasoning to cut through richness and offer a unique flavor.

Nutritious salmon fillet, pan-seared on the teppanyaki. Firm and delicious flesh with a crispy skin.

Also known as Pacific Cod. The flesh is white and delicate, with almost no bones. Pan-fried until golden brown, it has a tender texture.

Uses famous Yilan Cherry Valley Duck breast. Thick, fatty skin, tender and juicy meat. Pan-fried to crispy skin and sweet meat.

Fresh prawns pan-seared on the teppanyaki, seasoned with lemon. The shrimp meat is firm and springy, and the lemon's sourness enhances the seafood's sweetness.

Crispy asparagus stir-fried with chewy shrimp. Light and refreshing flavor with rich texture.

Fresh squid stir-fried with celery over high heat. The squid is crisp and tender, and the celery is fragrant, creating a refreshing dish with a crisp texture.

Egg omelet made with fresh oysters from Dongshi, Chiayi. Oysters are plump and fresh, with a rich egg aroma, similar to oyster omelet but with a stronger egg flavor.

Tender chicken strips stir-fried with pineapple slices. The pineapple's acidity tenderizes the meat and provides a sweet and sour flavor, making it appetizing and great with rice.

Precious black beef skirt steak cut. Rich beef flavor, with a unique chewiness, a favorite cut among connoisseurs.

A cake with a local savory and sweet flavor. May contain savory fillings like minced meat or shallots, with a soft and dense texture.

Egg batter pan-fried into thin sheets on the teppanyaki, rolled with rich cheese. Tender egg, melting and stringy cheese.

Uses famous Yilan Sanxing Scallions. Rich scallion aroma perfectly combined with egg fragrance, offering a rich texture.

Pan-fried egg with preserved radish (cai po). The preserved radish is crispy, savory, and fragrant, offering a traditional Taiwanese flavor.

Pan-fried egg with fresh basil leaves. The unique herbal aroma of basil is very rich and distinct.

Omelet made with free-range chicken eggs. The yolk aroma is richer than regular eggs.

Steamed white rice.

Hakka-style stir-fried rice noodles. Stir-fried with fermented bean curd and pork. The rice noodles are chewy, and the sauce is uniquely savory.

Egg omelet made with fresh oysters from Wanggong. Oysters are very fresh, and the exterior may be pan-fried to a crisp.

A creative dish combining salted egg yolk (golden sand), asparagus, and scrambled eggs. Smooth texture with the grainy texture and aroma of salted egg yolk.

Mushrooms from Xinshe, Taichung. Thick and juicy mushroom caps. Teppanyaki dry-searing locks in the original flavor.

Uses butter rendered from beef diaphragm to quickly stir-fry bean sprouts. The butter aroma is intense, and the bean sprouts are crisp.

Large scallops pan-seared on the teppanyaki, possibly with a flambé or searing treatment. Sweet and tender.

Tofu braised in a savory red-braised sauce. The tofu absorbs the rich sauce, offering a savory flavor that pairs well with rice.

Tofu cut into thin strips and cooked in a red-braised sauce. Tender texture, savory and flavorful sauce, a common side dish.

Shared meal fee for customers without their own main course, applicable to customers over 141 cm in height.

Shared meal fee for children without their own main course, applicable to children between 90 and 140 cm in height.

Mochi heated on the teppanyaki until soft and slightly charred, usually served coated in peanut powder. Warm on the outside, soft on the inside, sweet and delicious.

A dessert of two teppanyaki-heated mochi. Suitable for sharing or for those with a sweet tooth.

Traditional Chinese beverage, sweet and sour, appetizing, and helps to relieve greasiness and heat. Served in a bottle for convenience.

Classic Taiwanese local beer. Light and smooth taste with a hint of malt aroma, suitable for pairing with stir-fried or teppanyaki dishes.