Yu Ding Xiang Cui Pi Kao Ya Can Ting

Bitter melon slices are stir-fried with salted egg yolk over high heat. The savory and rich flavor of the salted egg balances the bitterness of the melon, resulting in a crispy texture with the sandy quality of the egg yolk. A classic Taiwanese stir-fry.

Preserved eggs are deep-fried, then stir-fried in a Kung Pao style with dried chilies, peanuts, and spices. The preserved eggs have a chewy exterior and a spicy, zesty flavor, perfect with drinks.

Classic Sichuan dish. Uses tender tofu and minced meat, braised with Sichuan peppercorns and chili paste. The texture is smooth and tender, with a numbing and spicy flavor that is perfect for pairing with rice.

Tofu is deep-fried or pan-fried, then topped with Shaozi sauce (made from minced meat, mushrooms, and soy sauce). The flavor is savory and home-style, with the tofu absorbing the sauce, creating a rich texture.

Tender hearts of Chinese cabbage are shredded and tossed with peanuts, dried tofu, cilantro, and a vinaigrette sauce. The texture is crisp and refreshing, with a sweet and sour flavor that is very appetizing. A popular cold dish.

Fresh shrimp paste is coated and deep-fried into thick, round patties. The exterior is golden and crispy, while the filling is plump and springy. Usually served with a sweet and spicy Thai sauce.

Bitter melon dish incorporating preserved egg (black) and salted egg (white), hence the name Tai Chi. It combines the savory flavor of salted egg with the unique taste of preserved egg, creating a rich layering of flavors.

Fried egg with fresh Thai basil leaves. The unique aroma of basil perfectly combines with the egg flavor, a common home-style egg dish in Taiwan.

Fried egg with preserved radish (cai po). The preserved radish has a sweet and savory flavor and a crunchy texture, contrasting with the soft fried egg. A dish with an old-fashioned taste.

Green beans are deep-fried until dehydrated, then stir-fried with minced meat, preserved vegetables, or minced garlic. The texture is dry, fragrant, and crispy, with a savory flavor that pairs well with rice.

Braised pork intestine is stuffed with green onions and deep-fried until the skin is crispy. Crispy on the outside, soft on the inside, served with pepper salt, it's rich but not greasy.

Luffa is stewed with preserved eggs and salty eggs, replacing bitter melon. The luffa is tender and sweet, and the broth is rich and flavorful.

Taro is shredded and deep-fried, then stir-fried with peanuts and green onions. The texture is crispy like a snack, with a rich taro aroma.

A dish combining green beans and crispy fried pork intestine. The crispness of the green beans complements the crispy softness of the intestine, a hearty dish for drinking.

The restaurant's signature tofu dish, usually pan-fried until slightly crispy on the outside and tender on the inside, braised in a special sauce.

Tofu is cut into cubes and deep-fried until golden and crispy, resembling gold bricks. Crispy on the outside, tender on the inside, served with garlic soy sauce.

Roast Duck Two Ways Set. Includes classic sliced Peking duck (with wrappers and sauce), and you can choose one additional preparation from stir-fried duck bones, shredded duck stir-fry, salt and pepper duck rack, or duck soup. Suitable for smaller gatherings.

Roast Duck Three Ways Set. Includes classic sliced Peking duck, and you can choose two other duck preparations (rack or meat dishes). Offers more flavor variations. There may be a slight price difference for combinations including soup.

Deluxe Roast Duck Four Ways Set. Allows you to enjoy sliced Peking duck, stir-fried dishes, fried items, or soup in one meal. Suitable for large groups to share and fully experience the deliciousness of roast duck.

Fresh red snapper is steamed with scallion oil. The fish is delicate and elastic, and the scallion oil enhances the sweetness of the sea fish, resulting in a light and fresh flavor. Price is usually calculated by weight.

The whole fish is deep-fried until crispy, then drizzled with a sweet and sour sauce and colorful diced vegetables. Crispy on the outside, tender on the inside, with a sweet and sour flavor that is appetizing. A visually appealing and delicious dish for banquets.

Fresh fish is steamed, then hot oil is poured over scallion slivers to release their aroma. This preserves the original flavor of the fish, resulting in tender and fresh meat.

High-quality sea fish is simply steamed, usually served with ginger slivers, scallion segments, and a little soy sauce. Emphasizes the freshness of the ingredients themselves.

Fish fillets are deep-fried, then stir-fried with dried chilies, Sichuan peppercorns, and peanuts. The fish is tender, coated with a spicy sauce, and has a rich flavor.

Fresh squid is stir-fried with celery over high heat. The fragrance of celery complements the chewy sweetness of the squid, resulting in a refreshing flavor.

Fish fillets are coated and deep-fried, then tossed in a sweet and sour sauce. The fish is tender and easy to eat, with a sweet and sour flavor that is suitable for all ages.

Squid is cut into strips and possibly stir-fried with green beans or deep-fried in a 'Typhoon Shelter' style. The texture is crispy on the outside and soft on the inside, full of fresh flavor.

Squid is blanched and chilled, then drizzled with five-flavor sauce (made from soy sauce, vinegar, sugar, garlic, chili oil, etc.). The squid is crisp and springy, and the five-flavor sauce is sour, sweet, and slightly spicy, enhancing the freshness.

Cold tossed dish. Blanched squid is drizzled with a special five-flavor sauce (made from soy sauce, vinegar, sugar, garlic, chili oil, etc.). The squid is crisp and tender, and the five-flavor sauce is sour, sweet, and slightly spicy, enhancing the freshness.

Steamed fish served with a Thai sauce made from lemon juice, fish sauce, minced garlic, and chili. The flavor is sour, spicy, and fragrant, very appetizing and cuts through richness.

Stir-fried pea shoots with large shrimp. The pea shoots are delicate and crisp, and the shrimp are fresh and springy. A light and elegant seafood and vegetable dish.

Shrimp is stir-fried with egg until semi-cooked and tender. The egg is rich in flavor, and the texture is moist and smooth, very popular with children.

Fresh prawns are stir-fried with Hong Kong-style XO sauce (dried scallop sauce). The flavor is savory and rich, with a hint of spicy seafood essence.

Fresh prawns are simply blanched in salt water. You can taste the original sweetness and springiness of the shrimp, usually dipped in a little soy sauce with wasabi.

Whole prawns are deep-fried until the shells are crispy, then stir-fried with salt and pepper. Savory and crispy, suitable for eating with the shells on, a great accompaniment to drinks.

Classic Taiwanese dish. Fried shrimp balls are served with canned pineapple slices and drizzled with mayonnaise. The sweet and sour pineapple and mayonnaise balance the greasiness of the fried shrimp, resulting in a sweet flavor.

Large prawns are stewed with curry sauce. The prawns have firm meat and are paired with a rich curry sauce for a robust flavor.

Sweet prawns are cooked in curry sauce. The prawns have thin shells and sweet meat, easily absorbing the spicy flavor of the curry.

Fish fillets are coated and deep-fried, then tossed with chili powder or stir-fried with dried chilies. Crispy on the outside, tender on the inside, with a spicy flavor, suitable for those who prefer bold tastes.

Squid is coated with salted egg yolk sauce and stir-fried. The rich aroma of salted egg yolk evenly coats the chewy squid, creating a sandy texture that is savory and enticing.