千采複合式客家菜

A classic set menu for gatherings, including ten rich dishes. The menu covers poultry platters, soft sticky rice, traditional Hakka braised pork belly, and various seafood and seasonal vegetables, served with a warming hot pot and fruit.

An upgraded set menu, characterized by delicious fried dough fritters with oysters and steamed whole fish, paired with a crispy double appetizer and mixed braised pork belly. Suitable for groups who enjoy both land and sea flavors.

A luxurious set menu option, including premium seafood like five-flavor abalone and steamed tiger grouper. The preserved mustard greens pork belly with silver rolls is a classic delicacy, and the sesame oil double kidneys add a nourishing flavor.

A high-end banquet starting with Salad Lobster, featuring Shrimp and Vermicelli Casserole, Tiger Grouper, and Sea Cucumber dishes. The soup is upgraded to the uniquely flavored Clam and Garlic Pot, with exquisite and grand dishes.

A top-tier banquet menu, with appetizers including mullet roe, and main courses like the labor-intensive Buddha Jumps Over the Wall and lamb tenderloin. Paired with Crab and Vermicelli Casserole and fresh scallops (Jade Green Scallops), it presents an ultimate seafood and land feast.

The ultimate luxurious set menu choice, featuring premium ingredients like abalone and lobster (Three Delicacy Lobster). The soup is a meticulously stewed Imperial Chicken Soup, and every dish showcases the chef's profound skill, suitable for important occasions.

A classic Sichuan dish. Sliced pork belly, dried tofu, green peppers, and fermented bean paste are stir-fried. Salty, savory, and slightly spicy, rich but not greasy, very good with rice.

Stir-fried with diced chives, minced pork, fermented black beans, and chili peppers. Crisp texture, savory and spicy flavor, an excellent dish to accompany drinks and rice.

Blanched pork belly sliced thinly, drizzled with special garlic soy paste. The meat is tender and sweet, with a rich garlic flavor, simple yet delicious.

Fried pork ribs coated in a Hakka-style kumquat sauce. The sweet and sour fruit flavor cuts through the greasiness of the fried dish, offering a unique and refreshing taste.

Pork ribs are marinated and deep-fried, then coated in a reddish sweet and sour sauce. The meat is tender, with a bright color and a moderately sweet and sour flavor.

Pork ribs fried until crispy outside and tender inside, stir-fried with scallions, garlic, chili, and five-spice powder. Salty, fragrant, crispy, a popular dish to pair with drinks.

Shredded dried tofu stir-fried with shredded pork over high heat. Tender texture with the chewiness of dried tofu, rich home-style flavor.

A classic Chinese dish. Fried pork ribs coated in a sweet and sour sauce, often served with bell peppers and onions. Golden and reddish color, sweet and sour, appetizing.

Pork ribs marinated with fermented bean curd and then deep-fried. Has a unique fermented bean aroma and a salty-sweet taste, crispy outside and tender inside.

Green pepper shreds stir-fried with shredded pork. The crispness of the green pepper combined with the tenderness of the pork creates a refreshing and home-style flavor.

Pickled mustard greens shredded and stir-fried with shredded pork, usually with a little chili. Sour and appetizing, crisp texture, very good with rice.

Fried preserved egg stir-fried with dried chili peppers and peanuts. The outer skin is slightly crispy, the inside is soft and sticky, with a numbing, spicy, and salty flavor.

Large intestines and duck blood are stewed in a spicy broth, usually kept warm on a small stove. The flavor is rich and spicy, and the duck blood is tender and flavorful.

Deep-fried pork belly stir-fried with green beans. The pork belly is crispy outside and soft inside, with excess oil removed, and the green beans add a crisp texture.

Braised large intestines with plenty of garlic sauce. Intense garlic aroma, tender and chewy large intestines.

The center of large intestines is stuffed with green onions and deep-fried until golden brown and crispy. The skin is crunchy, and the internal scallion aroma cuts through the richness. Usually served with pepper salt for dipping.

Braised large intestine ends with three-cup sauce (sesame oil, soy sauce, rice wine), with basil and sauce reduced to a thick consistency. Fragrant aroma, rich sweet and savory flavor.

Fresh shrimp baked with plenty of pepper powder and spices. The shrimp meat is firm, with a rich peppery spiciness.

Fresh clams stir-fried with basil, ginger slices, and garlic over high heat. Retains the sweet clam broth, with a rich basil aroma.

Fresh shrimp are simply blanched, preserving their original flavor. The shrimp meat is springy and sweet, usually served with mustard soy sauce or ginger vinegar dip.

Fresh shrimp topped with plenty of minced garlic and steamed or sauced. Garlic flavor penetrates the shrimp meat, with a rich aroma.

Fresh shrimp cooked with sweet rice wine. Unique, mild flavor with a hint of sweetness and aroma from the wine.

Shrimp fried with shell until crispy, tossed with scallions, garlic, chili, and five-spice powder. Salty, fragrant, and crispy, suitable for eating whole or peeling.

Shrimp and vermicelli are braised in a clay pot. The vermicelli absorbs the delicious broth from the shrimp, with a moist and smooth texture.

Shrimp balls deep-fried and tossed with mayonnaise, served with canned fruit (like fruit sauce). Crispy, sweet, and sour texture, very popular with children.

Stir-fried shrimp with crispy cashews. The shrimp are crisp and bouncy, the cashews are fragrant and crispy, creating a rich texture.

Shrimp stir-fried with dried chili peppers and peanuts. Numbing and spicy with a fragrant flavor, tender shrimp.

Shrimp stir-fried with fresh asparagus. Bright green and refreshing color, light and fresh flavor.

Fried shrimp balls coated with a layer of creamy salted egg yolk (golden sand). Rich and salty, with a sandy texture, captivating flavor.

A classic Taiwanese home-style dish. Half a chicken is stewed with sesame oil, soy sauce, and rice wine until the sauce thickens, with basil added for aroma. The chicken is flavorful and salty, with a rich aroma.

Diced chicken cooked with diced taro. The taro is soft and creamy, the chicken is tender, with a light taro aroma.

Diced chicken stir-fried with dried chili peppers and peanuts. Bright red color, numbing and spicy with a fragrant flavor, tender chicken.

Diced chicken deep-fried and then stir-fried with plenty of chili peppers and Sichuan peppercorns. Crispy outside and tender inside, with a strong spicy flavor and rich aroma.

Diced chicken stir-fried over high heat with sweet bean paste or a special sauce. Rich sauce aroma, sweet and salty flavor, tender texture.

Diced chicken stir-fried with diced green peppers. The green peppers are crisp, the chicken is tender, with a home-style light flavor.

Diced chicken deep-fried and tossed in a sweet and sour sauce. Slightly crispy coating, sweet and sour, an appetizing chicken dish.

Diced chicken stir-fried with cashews. The crispness of the nuts contrasts with the tenderness of the chicken, creating a rich texture.

Frog leg meat is tender like chicken, seasoned with Sichuan peppercorns and chili peppers. The texture is numbing and spicy with a fragrant flavor, and the meat is firm and springy.

Frog cooked with sesame oil, soy sauce, rice wine, and basil. The frog meat absorbs the rich three-cup sauce, with a fragrant aroma.

Frog braised in soy sauce and sugar water. The meat is tender and flavorful, with a rich soy sauce aroma, a great dish to accompany rice.

Fried frog tossed in a sweet and sour sauce. Crispy outside and tender inside, the sweet and sour flavor makes the frog meat even more delicious.

Boneless fish fillets drizzled with a numbing and spicy sauce. The fish is delicate, and the sauce is numbing without being harsh, with a moderate spiciness.

Whole yellow croaker braised with plenty of garlic. The fish is tender and delicious, and the garlic flavor fully penetrates the fish.

Yellow croaker fried until crispy, drizzled with sweet and sour sauce. Beautifully presented, crispy outside and tender inside, sweet and sour, appetizing.

Yellow croaker braised with spicy fermented bean paste. The flavor is salty, fresh, and slightly spicy, with a rich sauce, perfect with rice.

Red grouper is a high-grade sea fish with firm and elastic meat. Steaming best showcases its natural sweetness, usually served with shredded scallions and steamed fish soy sauce.

Yellow croaker braised with plums or preserved mustard greens. A unique and palate-cleansing flavor with a hint of fruit sourness.

Grouper meat is firm and elastic, steamed with preserved black beans (shu zi). The salty sweetness of the preserved black beans enhances the fish's umami.

Cod (Pacific halibut) strips are deep-fried and seasoned in the Kung Pao style. The fish is tender and oily, with a crispy and spicy exterior.

Cod (Pacific halibut) has a very delicate and tender texture, melting in your mouth. Steaming preserves its rich fish oil and freshness.

Golden perch pan-fried until golden brown and crispy on both sides. The fish is tender with few bones, the skin is charred and fragrant, simply seasoned with salt or pepper.

Golden perch braised with fermented bean paste. The fish absorbs the salty and spicy flavor of the sauce, resulting in a rich taste.

A traditional Cantonese dish from Hong Kong, stir-fried with plenty of fried garlic crumbs and fermented black beans. The garlic aroma is intense and crispy, with a rich texture.

Plump fresh oysters are battered and deep-fried. Crispy outside, with a juicy and sweet interior that bursts with flavor, enhanced by basil.

Fresh oysters cooked with old fried dough sticks. The fried dough sticks absorb the oyster broth, with a texture that is soft yet slightly crisp, full of umami.

Fresh oysters sizzling on a hot plate, usually served with black pepper sauce. Rich aroma, with tender and smooth oysters.

Luffa gourd and fresh oysters are stir-fried or braised. The sweetness of the luffa gourd perfectly combines with the oceanic flavor of the oysters, resulting in a fresh and delicious broth.

Fresh oysters topped with crispy fried bean crumbs (soybean crumbs). The bean crumbs are salty, fragrant, and crispy, adding a rich texture.

Fresh oysters cooked with sesame oil and ginger slices. Nourishing and warming, the sesame oil aroma envelops the tender oysters.

Blanched fresh oysters drizzled with a sweet, sour, spicy, salty, and savory five-flavor sauce. Refreshing and appetizing flavor, suitable for summer.

Fresh oysters cooked with tofu and fermented black beans (yin gu). The savory sweetness of the fermented black beans enhances the freshness of the oysters, with tender and flavorful tofu.

Fried taro sticks coated with salted egg yolk (golden sand). The taro is soft and creamy, with a salty and fragrant coating, a mix of sweet and salty.

Tender asparagus stir-fried with salted egg yolk. The asparagus is crisp and juicy, and the golden sand adds a rich aroma.

Yam cubes coated with salted egg yolk (golden sand). The yam has a crisp and slightly slimy texture, contrasting with the salty and fragrant coating.

Chives cut into sections and stir-fried with crispy sakura shrimp. The chives are crisp, the sakura shrimp are fragrant, with a rich texture.

Taro shreds are deep-fried until crispy and then stir-fried with sakura shrimp. Crispy and delicious, a specialty dish to accompany drinks.

Cold tossed dragon beard vegetable (chayote tendrils). Crisp texture, usually served with mayonnaise or Japanese dressing, refreshing and palate-cleansing.

Raw yam cut into fine shreds or cubes, drizzled with Japanese soy sauce and bonito flakes. Smooth and crisp texture, with a delicate flavor.

Cold dish: Dried tofu shreds stir-fried with cabbage heart shreds and seasonings. Crisp and refreshing texture, an appetizing appetizer.

Onions are shredded, chilled to remove pungency, and drizzled with Japanese dressing and bonito flakes. Sweet and refreshing, without the raw onion's sharpness.

A classic Taiwanese home-style dish. Crispy preserved radish (cai po) is added to the baked egg. The egg flavor is rich, with the salty, sweet, and crispy texture of the preserved radish.

Thick baked egg drizzled with a slightly spicy, sweet, and sour fish-flavored sauce (no fish, seasoned with scallions, ginger, garlic, and chili). Moist and rich texture, very appetizing.

A baked egg dish with plenty of basil. The unique aroma of basil perfectly blends with the egg aroma.

A tender fried egg filled with fresh shrimp. Each bite contains the sweetness of the shrimp and the tenderness of the egg.

A home-style dish of diced tomatoes stir-fried with eggs. Sweet and sour flavor, rich sauce, loved by adults and children alike.

Similar to oyster omelet but without the starch batter, simply pan-fried with eggs and oysters. A direct combination of egg aroma and oyster freshness.

Shrimp braised in a rich tomato and chili sauce until the sauce thickens. Bright red color, sweet and sour with a hint of spice, full of umami.

Tendon and sea cucumber rich in collagen are braised. Soft and slippery texture, with a thick and savory sauce, nourishing and healthy.

Fresh squid (todarodes pacificus) stir-fried with celery. The squid is fresh and crisp, the celery is refreshing, with a fresh and light flavor.

Squid stir-fried with chives. The unique pungent aroma of chives enhances the sweetness of the squid, with a crisp texture.

Squid braised in a three-cup sauce (sesame oil, soy sauce, rice wine). Rich aroma, chewy and flavorful squid.

Squid stir-fried with plenty of tender ginger shreds, often with a little vinegar to enhance freshness. Sour, fragrant, fresh, and delicious flavor, with a crisp and tender texture.

Squid is battered and deep-fried, then tossed with salt and pepper and spices. Crispy outside and chewy inside, an excellent dish to pair with drinks.

Squid stir-fried with bitter melon (white jade). The slight bitterness of the bitter melon complements the sweetness of the seafood, creating a unique flavor.

Soft shell crab deep-fried whole, including the shell. Crispy outside and tender inside, full of crab meat flavor. Price is per crab, usually with a minimum order quantity.

Tender tofu and minced meat braised in a spicy sauce. The texture is smooth and tender, with a numbing and spicy flavor that is very appetizing.

Fried tofu or tender tofu drizzled with Shaozi sauce made from minced meat, mushrooms, and bamboo shoots. Rich sauce aroma, rich texture.

Pan-fried firm tofu until golden brown on both sides, then braised with scallions. The tofu absorbs the scallion-infused sauce, a home-style delicacy.

Deep-fried tofu braised with meat slices, wood ear mushrooms, and vegetables. Rich in ingredients, with a savory and fresh sauce, and layered textures.

Deep-fried egg tofu until the skin is wrinkled (old skin), while the inside remains tender, absorbing the broth and sauce. The texture is chewy outside and tender inside.

Tofu mixed with fish paste and minced meat, shaped like a pipa, deep-fried, and then drizzled with sauce. Handmade dish, delicate and delicious.

Tofu pan-fried and braised, served with black pepper sauce or braised sauce. Rich aroma, with charred tofu surface.

Tofu and crab meat, crab roe (or simulated with carrot puree) braised in a clay pot. The sauce is golden and rich, full of umami.

Tofu braised with three kinds of seafood (such as shrimp, squid, sea cucumber). The sweetness of the seafood permeates the tofu, creating a rich flavor.

Lightly battered and fried tender tofu, served with grated radish, bonito flakes, and Japanese soy sauce. Crispy outside and tender inside, with a refreshing flavor.

Seasonal vegetables, stir-fried or blanched. Fresh, crisp, and tender, retaining the natural sweetness of the vegetables.

Bean sprouts with ends removed (silver sprouts) are stir-fried over high heat with vinegar for flavor. Extremely crisp texture, sour and refreshing.

Napa cabbage is braised with dried shrimp (kai yang). The cabbage is soft and flavorful, and the dried shrimp add umami and aroma.

King oyster mushrooms are cut into pieces and cooked in a three-cup sauce (sesame oil, soy sauce, rice wine). The king oyster mushrooms have a juicy, meat-like texture and a rich aroma.

King oyster mushrooms are battered and deep-fried, then tossed with salt and pepper. Crispy outside, juicy and chewy inside, with excellent texture.

Luffa gourd and clams are braised together. The sweet broth from the clams is absorbed by the luffa gourd, making it sweet and refreshing.

Green beans are deep-fried and dehydrated, then stir-fried with minced meat, preserved vegetables, scallions, and garlic. Salty and slightly dry texture, very appetizing.

A classic Hakka dish. Large intestines stir-fried with plenty of tender ginger shreds and vinegar. The flavor is sour and pungent, and the intestines are chewy and springy.

Whole pork trotter braised until tender and flavorful, often served with dried bamboo shoots. Chewy skin and tender meat, rich but not greasy, abundant collagen.

Giant bamboo shoots are braised in chicken broth or stock. The bamboo shoots have a delicate texture and absorb the rich flavor of the stock.

Pork belly strips, dried tofu, dried squid, and celery are stir-fried over high heat. Rich texture, savory and flavorful, a classic dish to accompany drinks.

Fried tofu stuffed with meat, then braised. The tofu absorbs the meat juices and sauce, a simple and delicious dish.

Eggplant stir-fried with basil and soy paste. The eggplant is soft and flavorful, with a rich basil aroma.

Marinated salted pork sliced, usually served with vinegar and garlic dip. The meat is firm and salty, suitable to accompany rice.

Pork belly slices layered with preserved mustard greens and steamed. The meat melts in your mouth, and the preserved greens absorb the fat, resulting in a savory and sweet flavor.

Bitter melon slices stir-fried with salted egg yolk crumbs. The saltiness of the salted egg balances the bitterness of the bitter melon, with a crumbly texture.

Fried squid tossed in a sweet and sour sauce. Chewy and crispy texture, the sweet and sour flavor is mouthwatering.

Wide and flat rice noodles stir-fried with shredded pork, bean sprouts, and chives. The noodles are chewy and smooth, with a rich fried shallot aroma.

Chicken steamed after being salted. The meat is firm and sweet, with crispy skin and tender flesh, possessing a unique salty aroma.

Pork tripe slices stir-fried with pickled mustard greens. The pork tripe is chewy, and the pickled mustard greens are refreshing and appetizing, with distinct layers of texture.

Rehydrated squid strips are blanched and tossed with soy paste, mustard, and ginger. Crisp texture, with a pungent, salty, and fresh flavor.

Blanched handmade noodles tossed with bitter tea oil or fried shallot oil. Simple and unpretentious, with a captivating aroma and smooth noodles.

Steamed or fried silver rolls available. Steamed is fluffy, fried is crispy outside and soft inside, usually served with condensed milk, a popular dessert.

Various flavors of fried rice or fried noodles. High-heat stir-frying creates a wok hei aroma, with distinct grains of rice or chewy noodles.

A clear soup made with three kinds of seafood. The broth is fresh, sweet, and clear, with generous ingredients.

Fresh oysters cooked in soup with ginger slices and basil to remove fishiness and enhance flavor. The oysters are plump, and the broth is fresh and fragrant.

Clear clam soup, with only ginger slices and chopped scallions. Simple yet allows you to taste the original sweetness of the clams.

A soup made with four different colored ingredients (such as vegetables, egg drop, meat slices). Colorful and nutritionally balanced.

Sweet and rich corn soup, usually with egg drop and diced ham. Smooth texture, with the natural sweetness of corn.

Soup cooked with Hakka preserved mustard greens and pork slices. The broth is savory and sweet, with a unique aroma of preserved greens.

Pickled mustard greens and pork tripe slices are stewed. The broth is sour and appetizing, the pork tripe is tender, and it's good for relieving greasiness and warming the stomach.

A clear soup made with fish fillets and ginger slices. The fish is delicate, and the broth is light and fresh, suitable for a light diet.

Tender beef slices added to a thick soup. Smooth texture, delicious and rich flavor.

Meatballs with taro pieces cooked in soup. The meatballs are springy with taro aroma, and the broth is clear and refreshing.

Beef slices stir-fried with celery. The beef is tender, and the celery is crisp, creating a distinct textural contrast.

Beef stir-fried with coriander roots (xiang gen). The unique rich aroma of coriander roots perfectly combines with the beef, creating a special flavor.

Beef slices stir-fried with plenty of scallions over high heat. Rich scallion aroma, tender and juicy beef, a classic stir-fried dish.

Beef slices coated with salted egg yolk and stir-fried. The beef is tender, with a salty and crumbly coating, offering a unique flavor.

Beef stir-fried with green pepper shreds. The freshness of the green pepper balances the richness of the beef, a home-style delicacy.

Beef slices stir-fried with dried chili peppers and peanuts. The texture is numbing and spicy, with a fragrant flavor, and the beef is tender and flavorful.

Beef stir-fried with yam slices. The yam is crisp and smooth, the beef is tender, a refreshing and healthy dish.

Beef stir-fried with asparagus slices. The asparagus is fresh and crisp, complementing the beef's savory flavor.

Thick beef strips (tenderloin) pan-seared on a hot plate and drizzled with black pepper sauce. The meat is thick and tender, with a rich and spicy black pepper aroma.

Beef stir-fried with ginger slices, often with a little vinegar. The spiciness of ginger and the sourness of vinegar enhance the sweetness of the beef, with a refreshing texture.

A hot pot with napa cabbage as the base. The broth is clear and sweet, and the cabbage becomes soft and flavorful after simmering, suitable for various toppings.

Fried fish head is cooked in a hot pot broth, usually in a clay pot. The broth is rich and delicious, with abundant collagen from the fish head.

A mixed hot pot with various seafood and vegetables. The broth is full of the ocean's umami, with generous ingredients.

A chicken soup pot stewed with free-range chicken and plenty of clams. The chicken soup is rich and mellow, the clams enhance the freshness, and the flavor is excellent.

A Taiwanese classic. Creamy taro and rice noodles cooked in a savory broth. The broth is rich with taro aroma, and the rice noodles absorb the essence.

A classic Taiwanese banquet dish, made with dried squid, canned conch, and garlic sprouts. The broth is sweet and savory, with a unique nostalgic flavor.

Chicken stewed with whole bottle of rice wine and traditional Chinese herbs. The broth is intensely alcoholic and nourishing, warming the body, with chewy chicken.

Chicken stewed after stir-frying with black sesame oil and old ginger. Rich sesame oil aroma, mellow and nourishing broth, a top choice for winter nourishment.

Chicken stewed with preserved pineapple sauce (yin pineapple) and bitter melon. The broth is sweet and slightly bitter, and the salty-sour flavor of the preserved pineapple sauce makes the chicken soup even more fresh and refreshing.