Xuan Zhuang Tong Zai Ji - Seafood Stir-fry, KTV Private Room Service, Spring Festival & Year-End Party Recommendation

A lavish banquet for gatherings, including signature rotisserie chicken, seafood cold platter, stewed soup, and various classic Taiwanese home-style dishes. Diverse selection, generous portions.

Upgraded deluxe banquet menu, featuring premium ingredients like live fish sashimi, red crab, king prawns, and abalone, paired with signature chicken dishes. Suitable for important festivals or business banquets.

Top-tier banquet dishes, including lobster, deep-sea fish, large mud crab, and abalone. Suitable for important festivals or business banquets.

A traditional specialty from Yilan. Based on napa cabbage, stewed with shredded meat, shiitake mushrooms, and crispy egg shreds. The broth is sweet and rich, with complex layers of flavor.

Fried fish head stewed with abundant ingredients in a satay broth. Rich and mellow broth, the fish absorbs the soup, a classic winter warmer.

Classic Taiwanese banquet dish. Dried squid, conch, and scallion greens stewed together. The broth is sweet and savory, with a unique seafood and scallion aroma.

Whole black-boned chicken stewed with yam. Tender chicken, smooth yam, light and sweet broth, nourishing.

Soup made with fresh scallops, sweet chestnuts, and whole chicken. Rich and delicious broth, soft chestnuts, full of flavor.

Traditional Taiwanese banquet dish. Pan-fried pomfret cooked with fine rice noodles and taro. The broth is fresh and delicious, and the rice noodles absorb the rich fish flavor.

Our signature dish. Free-range chicken is slow-roasted in a special iron barrel, locking in juices through convection. Golden crispy skin, tender and juicy chicken with a unique smoky flavor.

Marinated duck meat, deep-fried until the skin is extremely crispy, while the meat remains moist and flavorful with a rich aroma.

Free-range chicken stir-fried over high heat. Tender and chewy meat, evenly distributed fat, excellent texture.

Fermented tofu stewed in a special spicy broth. Intense and unique aroma, tender and juicy texture, spicy and appetizing.

Deboned beltfish rolled, can be deep-fried or grilled. Crispy or charred exterior, delicate and fresh fish inside, easy to eat.

Squid coated in batter, deep-fried, then stir-fried with salted egg yolk (golden sand). Crispy outside, chewy inside, rich and savory, a very popular dish with drinks.

Fresh squid stir-fried with scallion greens over high heat. The fresh aroma of scallion greens complements the sweet and fresh seafood, with a light and delicious flavor.

Fresh catch steamed, drizzled with soy sauce, scallion, ginger slivers, and hot oil. Best for savoring the delicate sweetness and original flavor of the fish.

Fresh fish pan-fried then braised in soy sauce and sugar. The fish absorbs the salty-sweet sauce, with a rich flavor that goes well with rice.

Whole fish baked under a thick layer of salt. Locks in moisture, with a light salty taste, and exceptionally tender meat.

Fresh crab dish, cooking method can be chosen based on season and preference. Crab meat is sweet, roe is rich.

Fresh fish stewed with devil peppers and bean paste. Extremely spicy and stimulating, a challenge for chili lovers.

Selected fresh fish slices of the day. Tender and sweet meat, served with wasabi soy sauce.

Traditional Taiwanese small dish. Pig liver is specially processed to be tender and smooth, not dry or tough, and without any gamey smell.

Crispy peanuts tossed with special sweet and sour dressing. Sweet, sour, and crisp, an appetizing and palate-cleansing dish with drinks.

Preserved egg drizzled with Thai sweet and sour sauce, served with shredded onion and other condiments. The sweet and sour flavor neutralizes the unique taste of the preserved egg.

Marinated clams. Salty and savory with garlic and soy sauce aroma, tender meat, a classic Taiwanese appetizer.

Fresh onion slices chilled to remove spiciness, drizzled with Japanese dressing. Crisp and sweet texture.

Fish roe salad slices, with a granular texture, served with mayonnaise and lettuce, fresh and flavorful.

Shredded green papaya tossed with sweet and sour dressing. Crisp texture, appetizing and refreshing, with Thai flavors.

Fresh yam slivers drizzled with rich mentaiko mayonnaise. Crisp and smooth texture, savory and fresh.

Smooth and delicate cod liver, usually served with shredded onion and vinaigrette. Melts in your mouth.

Seasonal fresh bamboo shoots are boiled and then chilled, cut into pieces and served with mayonnaise. Crisp, sweet, and juicy texture like a pear.

Pork sausage mixed with flying fish roe. Experience the popping sensation of the roe when chewed, unique flavor.

Grilled fish chin, a fatty cut. Crispy exterior, tender and juicy meat.

Large king prawns cooked with salt baking. The shrimp meat is firm and springy, retaining its original sweetness.

Marinated pork belly grilled until the skin is crispy. Moderately salty and savory, rich but not greasy, best served with garlic vinegar dip.

Matsusaka pork marinated in miso and then grilled. With the sweet and beany flavor of miso, the meat is crisp and tender.

Grilled squid dish. The squid is thick and sweet, with enhanced aroma and chewy texture after grilling.

Bone-in beef short ribs grilled. Firm meat with marbling, becomes more fragrant with chewing, full of original beef flavor.

Taiwanese Braised Pig Liver. The pig liver is cooked to perfection, tender and not tough, with a rich salty-sweet sauce.

Beef slices stir-fried with Korean kimchi. The spicy and sour kimchi enhances the beef's flavor, appetizing and great with rice.

Crisp and tender Matsusaka pork combined with spicy kimchi. Refreshing and rich texture, full of flavor.

Beef offal and abundant green onions stir-fried over high heat. Rich with scallion aroma, the beef offal is tender yet chewy, a classic stir-fry dish.

Chicken cartilage coated in batter, deep-fried and tossed with salt and pepper. Crispy and chewy texture, savory and addictive, perfect with drinks.

Deep-fried crispy large intestines stir-fried with green beans. Crispy outside and soft inside large intestines paired with crisp green beans, rich in texture.

An innovative dish combining preserved egg and stinky tofu, cooked in the Kung Pao style (dried chili and peanuts). Spicy and flavorful, with multiple layers of texture.

Shredded beef stir-fried with shredded dried tofu. Alternating tender textures, with a savory and home-style seasoning.

Tender beef paired with crispy fried dough sticks. Two completely different textures blend in the mouth, with a unique flavor.

Fried eggs drizzled with sweet and sour, slightly spicy Thai sauce and shredded onion. Rich egg flavor, appetizing sauce.

Crispy fried dough sticks coated in sweet and sour sauce. Crispy like crackers, the sweet and sour taste makes you want more.

Classic satay or scallion stir-fry. Choose beef or lamb, stir-fried over high heat with water spinach or scallion segments, full of aroma.

Lamb stir-fried with young ginger slices. The mild spiciness and fragrance of young ginger remove the gamey smell of lamb and enhance its freshness.

Beef stir-fried with non-spicy Nuo Mi Jiao (glutinous rice peppers). The Nuo Mi Jiao is crisp and tender with a unique aroma, pairing perfectly with beef.

Nuo Mi Jiao (glutinous rice peppers) stir-fried with chewy preserved egg. Salty and savory flavor, rich texture, a special dish to accompany rice.

Beef slices stir-fried with abundant scallion segments over high heat. Tender meat, fragrant scallions.

Pork slices stir-fried with green onions. Home-style flavor, tender meat, fragrant scallions, simple and delicious.

Boiled pork belly slices drizzled with special minced garlic soy sauce paste. The pork slices are tender and not greasy, with a rich garlic flavor.

Beef cooked in a dry pot style with chili peppers, Sichuan peppercorns, and other spices. Dry and spicy flavor, intense aroma.

Whelks stir-fried with basil, garlic, and chili over high heat. Crisp and chewy texture, strong salty and spicy flavor, perfect with drinks.

Eggplant braised with basil. The eggplant is soft and absorbs the sauce, with a unique basil aroma.

Large clams stir-fried with basil and garlic. Clam meat is plump and sweet, the broth is full of seafood and basil aroma.

Classic Hakka dish. Large intestines stir-fried with abundant ginger slivers and vinegar. Extremely sour and chewy flavor, large intestines are springy and chewy.

Shrimp and eggs stir-fried to a tender state. Rich egg flavor with a moist texture, and crisp, sweet shrimp.

Oysters mixed with egg batter and pan-fried. Every bite is filled with the freshness of oysters and the aroma of eggs.

Classic Taiwanese home-style dish. Preserved radish (cai po) mixed with egg batter and pan-fried until golden. Salty, crisp texture, rich egg aroma.

Sweet and slightly spicy peeled chili peppers chopped and pan-fried with eggs. Unique flavor, slightly spicy and appetizing.

Crispy fried shrimp balls coated in rich salted egg yolk sauce (golden sand). Crispy outside, tender inside, with a savory and tempting flavor.

Deep-fried anchovies, usually served with peanuts and scallions. Crispy and savory, the best snack with drinks.

Fresh small squid dish. Can be stir-fried with ginger slivers to highlight its sweetness, or deep-fried and seasoned with salt and pepper for aroma. Chewy and fresh texture.

Shrimp paste stuffed into fried dough sticks, then drizzled with thickened sauce. Crispy outside, springy inside, with rich layers of texture.

Frog meat cubes deep-fried and tossed with salt and pepper. The meat is tender like chicken but more flavorful, with a crispy and savory exterior.

Beef short ribs pan-fried or deep-fried and sprinkled with salt and pepper. Firm texture, moderately salty and savory, simply delicious.

Stinky tofu cubes deep-fried and seasoned with salt and pepper. Crispy outside, tender inside, unique aroma, dry and not greasy.

Shrimp deep-fried at high temperature, sprinkled with salt and pepper and scallions. The whole shrimp is crispy and delicious, with thin shells and sweet meat.

Fresh prawns simply blanched. Retains the original sweetness and springiness of the shrimp meat, served with wasabi soy sauce.

Oysters coated in batter and deep-fried. Crispy exterior, with bursting fresh oyster flavor inside, enhanced by basil.

Sichuan classic. Large intestines and duck blood stewed in a spicy thickened sauce. Smooth and slightly spicy texture, very good with rice.

Fresh oysters and fried dough sticks, usually served with fermented black bean sauce. The fried dough sticks soak up the flavorful sauce, and the oysters are tender.

Fried preserved egg stir-fried with dried chili and peanuts. Spicy and slightly numbing, with chewy preserved egg and distinct layers of texture.

Cuttlefish tentacles (dragon pearls) deep-fried and tossed with salt and pepper peanuts. Chewy and crisp texture, a classic dish with drinks.

Squid stir-fried with celery. Crisp and fragrant celery, fresh and chewy squid, with a light and refreshing flavor.

Classic Hakka dish. Pork belly, dried squid, dried tofu, and celery stir-fried. Savory and flavorful, with rich chewy texture.

Cleaned and braised large intestines, then deep-fried. Crispy skin, tender and flavorful inside with scallion aroma, served with pepper salt.

Salted pork slices stir-fried with scallion greens. Savory pork slices with the pungent aroma of scallion greens, very appetizing with rice.

Egg tofu coated in batter and deep-fried. Crispy outside, extremely tender inside, rich egg flavor, simple and delicious.

Matsusaka pork slices drizzled with Thai sweet and sour sauce. Crisp and tender meat, refreshing and appetizing sauce.

Matsusaka pork stir-fried with sesame oil and ginger slices. Rich sesame oil aroma, nourishing and warming.

Sichuan style. Beef slices cooked in spicy broth and drizzled with hot oil. Tender meat with rich flavor, spicy and fragrant.

Shrimp steamed with minced garlic. The shrimp is sweet and absorbs the garlicky sauce, with a rich flavor.

Whelks stir-fried dry with abundant pepper powder. The whelk meat is crisp and springy, the spicy pepper aroma penetrates the meat, finger-licking good.

Fried shrimp balls with pineapple slices and mayonnaise. Sweet, sour, and crispy, a favorite for both adults and children.

Matsusaka pork dish enhanced with alcohol for aroma. The alcohol evaporates, leaving a mellow fragrance and crisp, sweet meat.

Home-style stir-fry. Shredded dried tofu and shredded pork stir-fried, with a savory seasoning and alternating tender textures.

Smoked cured meat stir-fried with scallion greens. Rich and savory cured meat, refreshing scallion greens, unique flavor.

Soft-shell crab coated in batter and deep-fried. The whole crab is edible, crispy outside, soft inside, full of crab flavor.

Duck blood and large intestines braised in a spicy broth. The duck blood is smooth and flavorful, the large intestines are tender, spicy and satisfying.

Fresh oysters stewed with fermented black beans (yin shi) and tofu. Salty, savory, and delicious flavor, very good with rice.

Fried tofu coated in salted egg yolk sauce (golden sand). Crispy and sandy exterior, with tender tofu inside.

Scallion pancake, pan-fried until crispy outside and soft inside. Rich scallion flavor, dense texture.

Fish cake with burdock shreds, deep-fried. Chewy texture, with the unique aroma and texture of burdock.

Authentic squid balls, deep-fried. You can taste the squid chunks, with a chewy and fresh flavor.

Dried fish floss deep-fried and seasoned. Crispy like crackers, moderately sweet and salty, a popular snack dish.

Egg tofu deep-fried then braised. The exterior is wrinkled like old skin and absorbs the sauce, while the interior is extremely tender.

Tofu and vegetables sizzle on a hot iron plate, drizzled with black pepper sauce. Fragrant, tender, and smooth tofu.

Fresh oysters cooked on a hot plate with seasonings. Maintains the oysters' freshness and heat, with a rich savory sauce.

Tender beef tenderloin pan-fried, usually served with black pepper sauce. Tender meat, spicy and flavorful.

Matsusaka pork slices pan-fried. Golden brown and slightly charred surface, crisp and springy texture, full of aroma.

Shrimp cooked with sesame oil, soy sauce, rice wine (three cup style) and basil. The sauce is reduced and coats the shrimp, savory and slightly sweet.

Diced king oyster mushrooms cooked in the three cup style. Juicy texture like abalone, absorbing plenty of basil and sauce aroma.

Braised large intestines stir-fried with three cup flavors. The large intestines are tender and flavorful, with a captivating aroma, an excellent dish to pair with drinks.

Frog meat, tender and cooked with a rich three cup flavor. The salty-sweet sauce and basil aroma fully penetrate the meat.

Classic Taiwanese three cup dish. Village chicken meat is firm and chewy, rich flavor after stir-frying with sesame oil and ginger slices.

Fresh squid chunks cooked in the three cup style. The freshness of the seafood and the rich three cup sauce are perfectly combined.

Eggplant and large intestines braised in a clay pot. The eggplant is soft and flavorful, the large intestines are tender, with a rich salty and savory flavor.

Fresh clams and ginger slivers cooked in soup. The broth is clear and fresh, with a hint of ginger's warmth.

Oyster and Sour Cabbage Soup. The sourness of the sour cabbage enhances the freshness of the oysters, appetizing and palate-cleansing broth.

Frog and clams stewed together. A combination of land and sea, with an extremely sweet and refreshing broth.

Fish chunks cooked with ginger slivers. Delicate fish meat, clear and sweet broth, best for savoring the fish's freshness.

Fish soup seasoned with Japanese miso. The broth is sweet and rich, with a bean aroma, and tender fish.

Chicken and nourishing yam stewed together. Smooth yam, light and sweet broth, nourishing.

Stewed with pickled pineapple (wang lai), bitter melon, and chicken. The broth is sweet and slightly bitter, with the pineapple's salty and sour taste adding layers to the chicken soup.

Fried fish head stewed with napa cabbage, tofu skin, and other ingredients in a satay broth. Rich and mellow broth.

Classic Taiwanese banquet dish. Dried squid, conch, and scallion greens stewed in soup. The broth is sweet and fresh, with a unique flavor.

Stewed with aged preserved radish (cai po). The broth is dark, mellow, with a unique preserved radish aroma, soothing and sweet aftertaste.

Fermented black garlic stewed chicken. Black garlic has no spiciness, but a sweet and sour fruity aroma, with a rich and nourishing broth.

Fish chunks cooked with fine rice noodles. Fried shallots are added for aroma, and the rice noodles absorb the sweet fish broth, a traditional old-fashioned flavor.

Fern head (half-day flower) stir-fried. Crisp and tender texture like bamboo shoots, with a refreshing and unique flavor.

King oyster mushrooms cut into chunks, battered and deep-fried, sprinkled with salt and pepper. Juicy outside, tender inside, with a texture similar to meat.

Royal vegetable stir-fried, usually with garlic or sesame oil. Smooth and slightly viscous texture, rich in nutrients.

Chuan Qi leaves stir-fried with sesame oil, ginger slivers, and goji berries. Smooth texture with a fragrant sesame oil aroma.

Bamboo shoots braised with preserved vegetables (fu cai) or shredded pork. The bamboo shoots are tender and crisp, becoming smoother after absorbing oil.

Water snowflake stir-fried with preserved bean (shu zi). The water snowflake has a crisp and refreshing texture, and the preserved bean adds a sweet and savory flavor.

Tender baby bok choy stir-fried or braised. Delicate and sweet flavor, abundant moisture.

Sweet potato leaves stir-fried or drizzled with preserved egg cubes. The savory preserved egg adds layers of flavor to the sweet potato leaves.

Luffa and clams stewed together. Without excessive seasoning, relying solely on the natural sweetness of the luffa and clams.

Bitter melon slices stir-fried with salted eggs. The saltiness of the salted eggs balances the bitterness of the bitter melon, with a simultaneously sandy and crisp texture.

Sweet corn drizzled with special sauce. Retains the corn's sweetness, adding a savory sauce flavor.

Deep-fried green beans stir-fried with minced meat and preserved vegetables. Dry and fragrant texture, savory and appetizing.

Fresh A-Choy stir-fried over high heat. Crisp texture, with a slightly bitter-sweet taste, refreshing and palate-cleansing.

Cabbage stir-fried with sakura shrimp. The freshness of the sakura shrimp permeates the crisp and sweet cabbage.

Boiled sweet potato leaves tossed with minced garlic and soy sauce. Tender and smooth texture, a classic home-style vegetable dish.

Stir-fried Cabbage. Retains the natural sweetness and crispness of the vegetables, simple and healthy.

Water spinach stir-fried with garlic over high heat. Crisp texture, rich garlic aroma.

Taiwanese stir-fried noodles with shredded meat and vegetables. The noodles are chewy and absorb the sauce, savory and flavorful.

Stir-fried rice with eggs over high heat. Grains of rice are distinct, with intertwined egg and scallion aromas, full of wok hei.

Fried screw rolls, golden crispy exterior, soft interior, usually dipped in condensed milk for a sweet treat.

Taro paste balls coated in batter and deep-fried. Crispy outside, soft inside, rich taro aroma, sweet but not greasy dessert.