Xiao Feng Xuan

Flour-coated deep-fried chicken thigh, with a golden and crispy skin, and tender, juicy meat inside. A common main course choice in Taiwan.

Marinated bone-in pork chop, usually fried then braised or deep-fried. Firm texture with rich soy sauce and five-spice flavor.

Giant meatballs made from minced pork, deep-fried to set their shape then braised. Soft and juicy texture, usually served with cabbage.

Steamed with pickled cucumber (huagua) and minced pork. A home-style dish with a balanced sweet and savory flavor, perfect with rice.

Chicken thigh braised slowly in soy sauce. The meat is tender and flavorful, with the aroma of sweet braising liquid.

Whole tilapia (Nile perch) cooked, usually braised or pan-fried. The flesh is thick and delicate, a common freshwater fish dish.

Delicate and delicious sea fish, usually pan-fried until the skin is golden and crispy. Relatively few bones, easy to eat.

A specialty Taiwanese fish, with sweet flesh rich in oil, but with many small bones. Usually pan-fried or braised.

A red sea fish with large eyes. The skin is rough and usually peeled before cooking. The flesh is firm like chicken, suitable for soup or pan-frying.

A long, slender deep-sea fish rich in oil. Pan-fried until the skin is fragrant and the meat is tender. The innards have a slightly bitter, mature flavor. Better with a squeeze of lemon.

Small in size, with a belly full of roe. Usually coated in flour and deep-fried, the whole fish can be eaten. Crispy texture and full of egg flavor.

A larger species of pomfret, with flesh that is thicker and more delicious than regular pomfret. Considered a higher-grade seafood ingredient.

Extremely tender and smooth sea fish, with a light and elegant flavor. Suitable for steaming or pan-frying to appreciate the original taste of the fish.

Delicate, scallop-like flesh, with a delicious, non-fishy taste. Often pan-fried or braised, it is a popular choice.