Yi Pin Huo Xia Shi Min Dian

Fresh live abalone steamed with minced garlic sauce. Springy and delicious texture, the rich garlic aroma enhances the abalone's sweet oceanic flavor.

Fresh live abalone steamed directly without excessive seasoning. Q-chewy and tender texture, retaining the abalone's most original sweet and juicy flavor.

Traditional Taiwanese noodle dish, smooth noodles mixed with fragrant sesame oil. Gentle and smooth texture, with a charming sesame aroma, simple yet nourishing.

Dry noodles mixed with delicious scallop sauce and minced garlic. Chewy noodles, full of rich seafood umami and garlic aroma, with rich and layered flavors.

Noodles mixed with special fish sauce or steamed fish sauce. Salty, sweet, and lingering taste, full of oceanic flavor, smooth and delicate texture.

Noodles mixed with slightly spicy and savory XO sauce (premium scallop sauce). Rich flavor, with the umami of scallops and dried shrimp, full of aroma.

Fresh squid (tube squid) pan-fried until golden brown. Crispy outside and tender inside, with a unique charred aroma, retaining the natural sweetness of seafood.

A creative dish combining sweet clams and chewy squid. The cooking method preserves the original flavor of the ingredients, resulting in a delicious broth with a rich seafood flavor.

Taiwanese-style milkfish belly, roasted. The fish belly is rich in oil, with delicate meat, and a crispy, oily skin, with a unique flavor.

Thick, round shrimp cakes filled with sweet shrimp meat. Golden and crispy exterior, fresh and chewy interior, suitable for dipping in sweet chili sauce.

Classic Taiwanese appetizer, small clams marinated in soy sauce, garlic, and chili. Salty, fragrant, and slightly spicy, with tender meat, perfect with drinks.

Selected high-quality American beef cut into dice, stir-fried with mushrooms. Tender and juicy meat, perfect bite-sized pieces, with a rich buttery aroma.

Beef dish with rich sesame paste and spices. Tender meat, full of sesame aroma, unique and appetizing flavor.

Pork belly marinated with garlic and salt, then cooked. Crispy skin, salty and chewy meat, can be served with garlic slices or vinegar sauce to cut through the richness.

Cooked chicken cooled and sliced, with a glossy and tender skin. Juicy and tender meat, cool and refreshing, usually with a hint of scallion oil aroma.

Classic Taiwanese stir-fry, chicken braised with sesame oil, soy sauce, and rice wine (three cups), with basil for aroma. The flavor is rich, savory, and sweet, with a captivating aroma.

Pork coated with red yeast rice sauce and deep-fried until crispy. Naturally red in color, with the unique sweetness and wine aroma of red yeast rice, crispy outside and tender inside.

Soup made with free-range chicken and plenty of fresh clams. The broth combines the mellow sweetness of chicken soup with the freshness of clams, resulting in a delicious and refreshing taste.

Chicken stewed with cooling winter melon and sweet, crisp bamboo shoots. The soup is clear and sweet, with a refreshing and non-greasy texture, suitable to pair with heavy-flavored dishes.

Chicken stewed with rice wine as the base, with various Chinese medicinal herbs. The soup is rich, sweet, with a strong aroma of wine, and has a warming and nourishing effect.