Lü Sāng Shítáng

Steamed white rice. A staple accompaniment to savory dishes.

Rice drizzled with aromatic pork lard and soy sauce. A nostalgic, savory Taiwanese comfort food.

Braised pork rice. Minced pork belly slow-cooked in soy sauce served over steamed rice. Rich, fatty, and savory.

Thin wheat vermicelli tossed with fragrant sesame oil. A warm and aromatic dish often associated with nourishment.

Traditional Taiwanese boiled noodles served with bean sprouts and sauce. Simple and savory.

Dry noodles tossed in savory sauce without soup. Topped with minced pork or scallions.

Traditional boiled rice vermicelli served with bean sprouts and sauce.

Dry rice vermicelli tossed in sauce without soup.

Japanese mountain yam served with homemade Yilan kumquat sauce. A refreshing appetizer combining the crisp, slimy texture of yam with sweet and tangy citrus flavors.

A traditional Yilan fried roll made with chopped water chestnuts, fish paste, ground meat, and strips of pork liver wrapped in tofu skin. Crispy outside with a savory, complex filling.

A famous Yilan dish made from chicken broth thickened with flour and minced meats, then cooled, cubed, and deep-fried. Known for being 'cool on the outside, hot on the inside'. Has a soft, custard-like texture.

Deep-fried pork strips. 'Bu' means deep-fried in Taiwanese. Marinated pork loin coated in a slightly sweet batter and fried until golden and puffy. Similar to tempura but with a heavier batter.

Steamed broccoli served simply, retaining its crunch and natural flavor. Often served with a light soy or garlic sauce.

Steamed neritic squid. Fresh and tender, usually served with ginger and vinegar or a light soy sauce to highlight the seafood's natural sweetness.

Fresh oysters topped with a savory garlic sauce. Soft, briny oysters complemented by the punchy garlic flavor.

Pork rib soup with burdock root. A clear, earthy broth known for its health benefits. The burdock adds a distinct woody flavor.

Fish glazed in a sweet honey and date sauce. Savory and sweet with a sticky glaze.

Pork kidney stir-fried with sesame oil and ginger. The kidney is scored to absorb flavor and has a crunchy yet tender texture.

Matsusaka pork (pork neck) cooked with sesame oil. The meat is prized for its marbling and crunchiness.

Bitter melon stewed with cordia berries (po bu zi). The salty, pickled berries offset the bitterness of the melon, creating a savory home-style dish.

Japanese-style fried tofu. Crispy skin with a silky soft interior, usually served with a light dashi-based sauce.

Sweet sticky rice cake with dried longan. A traditional dessert with a chewy texture and fragrant dried fruit aroma.

Shrimp cooked with Huadiao wine (Chinese yellow wine). Aromatic and slightly sweet from the wine.

Kumquat juice concentrate or drink. Sweet, tangy, and soothing for the throat.

Pickled plums infused with tea leaves. A sour, salty, and slightly sweet snack.

Candied or preserved Yilan kumquats. A famous local specialty, eaten as a sweet snack.

A banquet-style set menu for 8 people featuring 10 courses. Includes cold appetizer platter, signature chicken, seafood, Sakura shrimp rice cake, bamboo shoots, steamed fish, fried specialties, braised pork stew, dessert, and fruit.

A banquet-style set menu for 10 people. Features a 4-item platter, signature chicken, seasonal vegetables, shrimp rice cake, drunken prawns with red dates, Yilan fried specialties (Gao Zha & Liver Roll), steamed fish with salted winter melon, braised stew, dessert, and fruit.

A premium set menu for 10 people. Includes a 4-item platter, poached chicken, luffa gourd with clams, snapper rice cake, boiled shrimp, Yilan braised stew, steamed fresh fish, two Yilan specialties, dessert, and fruit.

A deluxe set menu for 10 people. Features a 4-delight platter, chicken dish, hair moss soup, snapper and lotus seed rice cake, stir-fried scallops with asparagus, steamed shrimp, fresh fish, fried liver roll and date cake, abalone soup, and fruit.

The most premium set menu for 10 people. Includes a garden platter, poached chicken, garlic abalone, luffa with clams, steamed basket shrimp, scallops in chicken jus, steamed fish with cordia berries, duo specialties, miso fish head soup, and white wood ear fungus sweet soup.