欣葉台菜 信義新天地A9店

Three cup dish made with king oyster mushrooms. Stir-fried in sesame oil, soy sauce, and rice wine over high heat, with basil added for aroma. Chewy and juicy texture, balanced sweet and savory flavor, rich aroma.

Fresh cuttlefish segments cooked in the classic Taiwanese three-cup style (sesame oil, soy sauce, rice wine). The cuttlefish is crisp and chewy, with the aroma of basil and garlic, very appetizing.

One of Taiwan's most representative dishes. Tender chicken is braised in a mixture of sesame oil, soy sauce, and rice wine until the sauce reduces, then mixed with basil. The chicken is flavorful, savory, and slightly sweet, a classic dish to pair with drinks or rice.

Chicken testicles (Buddha's belly) are stir-fried with black sesame oil and old ginger after being sautéed. The texture is soft like tofu, the sesame oil broth is warming and nourishing, with a rich ginger and wine aroma.

A nourishing dish combining chicken testicles and pork kidneys. Stir-fried with plenty of black sesame oil and old ginger. The kidneys are crisp, the chicken testicles are tender, and the broth is rich. Suitable for winter consumption.

Fresh pork kidney is cut into flower shapes and stir-fried with black sesame oil and old ginger over high heat. The kidney is crisp and has no fishy smell, absorbing the aroma of sesame oil. A traditional Taiwanese tonic dish.

Tender fillet beef slices stir-fried with crisp gai lan (Chinese broccoli). The beef is tender, and the gai lan has a slightly bitter and sweet taste, creating a distinct contrast in textures and a refreshing flavor.

Lamb slices stir-fried with spicy and sour Korean kimchi. The kimchi's spiciness and sourness remove the gamey flavor of the lamb, making it appetizing and flavorful with a rich texture.

Classic Chinese stir-fry. Marinated fillet beef is stir-fried with plenty of scallions over high heat. The beef is tender and juicy, with a strong scallion aroma and full 'wok hei'.

Fillet beef stir-fried with Taiwanese satay sauce. The satay sauce has a rich aroma of flatfish and peanuts, coating the tender beef with a strong savory flavor.

Fillet steak cubes are pan-seared and served with deep-fried crispy garlic slices. The beef retains its juices, and the garlic slices add a crispy texture and rich garlic aroma.

Fillet beef cooked in the style of Kung Pao chicken. Stir-fried with dried chili, Sichuan peppercorns, and peanuts. The beef is tender, with a spicy and savory flavor, and crispy peanuts.

Restaurant's signature dish. Uses fatty and lean pork belly, slow-cooked in soy sauce and a secret braising liquid. The meat is tender and flavorful, with melt-in-your-mouth fatty parts and non-dry lean meat, savory and with a lingering sweetness.

Pork knuckle braised with peanuts. The pork knuckle is rich in collagen, with a chewy and soft texture; the peanuts absorb the braising liquid, becoming soft and creamy. Savory and sweet flavor.

Traditional Taiwanese home-style dish. Seasoned minced pork is placed at the bottom, topped with salted egg yolks and steamed. The meat patty is tender and juicy, combining the crumbly texture and savory flavor of salted egg yolks.

Fresh pork liver slices are quickly pan-fried. The outside is slightly seared and sweet, while the inside remains tender and soft. No fishy smell at all, excellent texture, a must-order Taiwanese specialty.

Intestines are cleaned and braised for a long time until tender and flavorful. Usually served with preserved mustard greens, whose crispness cuts through the richness and enhances the flavor of the intestines.

Taiwan's unique sweet sausage, deep-fried until crispy on the outside and juicy on the inside. Usually served with raw garlic slices, the pungent garlic complements the sweetness of the sausage.

Pork ribs are fried and then coated in a sauce made from black dates. The ribs are crispy on the outside and tender on the inside, with a sweet and sour sauce that is rich and fruity from the black dates, very appetizing.

Fresh baby squid stir-fried with ginger slices and scallions over high heat. Simple seasoning preserves the umami of the seafood, with a crisp and chewy texture, and full of scallion and ginger aroma.

Sea cucumber is rehydrated and then braised in soy sauce. The sea cucumber has a soft, chewy, and smooth texture, rich in collagen, and the sauce is rich and savory.

Sliced abalone braised in oyster sauce. The abalone is chewy and delicious, and the oyster sauce enhances the seafood flavor with its savory sweetness. A high-class dish for entertaining.

Whole abalone braised in oyster sauce. The abalone retains its complete shape and texture, with thick, chewy, and delicious meat.

Fresh crab pieces are deep-fried or stir-fried with plenty of minced garlic. The crab meat is sweet, and the garlic flavor is rich and crispy. Suitable for those who enjoy strong-flavored seafood.

Handmade seafood balls coated with shredded conpoy. Steamed into a ball shape, with a rich umami flavor, and the shredded conpoy adds a unique fragrance and texture.

Conpoy is mixed with other ingredients and deep-fried. The exterior is golden and crispy, while the interior retains the umami of the conpoy. A flavorful appetizer or snack.

Fresh crab cooked with glass noodles or vermicelli. The noodles absorb the delicious crab broth, filling every bite with the taste of the sea.

Classic Taiwanese banquet dish. Glutinous rice is mixed with shiitake mushrooms, dried shrimp, and shredded pork, then steamed, topped with abundant roe crab. The rice cake is chewy, with a rich crab flavor and excellent taste.

A long-simmered dish in a pot with premium ingredients such as abalone, pork ribs, taro, and sea cucumber. The broth is rich and mellow, high in collagen, and the ingredients are tender and flavorful. A famous Fujian dish.

Steamed lobster is cooled, sliced, and served with mayonnaise and fruits and vegetables. The lobster meat is firm and sweet, and the cold dish is refreshing and appetizing.

Cabbage is used as the base, stewed with dried conpoy and fish skin rich in collagen. The broth is light and savory, the cabbage is stewed until tender, very warming.

Freshly caught live fish (usually Giant Grouper or Marble Goby), with delicate and tender meat. Steamed with scallions and soy sauce is recommended to best savor the original sweet flavor of the fish. Price based on market value.

Fresh live lobster, killed to order, with plump and chewy meat. Various cooking methods are available, with steamed with garlic or scallions being the most popular.

A clear soup made with chicken broth, sliced shiitake mushrooms, and tender chicken slices. The broth is light and savory, with a rich mushroom aroma. A warming home-style soup.

A clear soup made with fresh clams and ginger slivers. The clams are sweet, and the ginger removes any fishiness and warms the stomach. The broth is clear, simply presenting the original flavor of the ingredients.

A soup made by simmering pork stomach slices with preserved mustard greens. The pork stomach is cleaned and has no fishy smell, with a soft and chewy texture. The preserved mustard greens give the soup a slightly sweet and sour taste, refreshing and appetizing.

A thick soup made with whitebait (small fish fry) and vegetables. Smooth texture, with the umami of seafood and the sweetness of vegetables, rich in nutrients.

Taiwanese-style hot and sour soup with various seafood ingredients. The soup has a balanced sourness and spiciness, a thick consistency, and abundant ingredients. Appetizing and warming.

A soup made with handmade squid balls from fresh squid paste and bamboo shoots. The squid balls are firm and chewy, and the broth is fresh and sweet.

Classic corn chowder with minced chicken and egg drop. Rich and sweet flavor, loved by adults and children alike.

Fried rice made with aged dried turnips. Each grain of rice is distinct, and the dried turnips are savory and crisp, with a unique old-fashioned aroma.

Fried rice with shredded Taiwanese mullet roe. The mullet roe is savory and rich, enhancing the luxuriousness and umami of the fried rice with a rich texture.

Classic Taiwanese staple, choose from rice noodles, noodles, or rice, stir-fried with shredded pork and vegetables over high heat. Simple yet fragrant, with full 'wok hei'.

Stir-fried noodles or rice with fresh shrimp. The shrimp are fresh, crisp, and chewy, paired with fragrant stir-fried staples, full of umami.

Marinated tender beef slices stir-fried with noodles or rice. The beef juices and oil coat the staple food, resulting in a rich and satisfying flavor.

Rice noodles stir-fried with sweet pumpkin shreds. The natural sweetness of the pumpkin blends into the rice noodles, giving them a golden color and a moist, sweet texture. A popular traditional rice dish.

Rice noodle soup cooked with soft taro chunks and shredded pork. The soup is rich with taro flavor, and the rice noodles absorb the soup, making it warm and filling.

Diced turnip cake is deep-fried and then stir-fried with a slightly spicy and savory XO sauce. The turnip cake is crispy on the outside and tender on the inside, full of the aroma of the seafood sauce.

Taiwanese staple choice. Chewy white rice, or clear porridge cooked with sweet potato chunks. Sweet potato porridge has a natural sweetness and is perfect with side dishes.

Traditional Taiwanese snack. Thin crepes filled with various stir-fried shredded vegetables (such as cabbage, bean sprouts) and peanut powder. Rich in layers of flavor, refreshing and not greasy.

Known as the 'Taiwanese Hamburger'. Steamed soft white buns filled with braised pork belly, preserved mustard greens, cilantro, and peanut powder. Rich but not greasy, with a blend of savory and sweet flavors, full of nostalgic taste.

A simple yet timeless noodle soup. Made with a pork bone broth base, served with blanched oil noodles or rice noodles, bean sprouts, and minced pork. The broth is light and sweet, with a traditional old-fashioned flavor.

Taiwan's national dish. White rice topped with meticulously braised minced pork. The sauce is savory and fragrant, with melt-in-your-mouth fatty meat, and every bite of rice is coated in rich sauce.