四平小館

Frozen tofu with a honeycomb structure inside. Absorbs broth after cooking in hot pot, firm and chewy texture.

Fresh clams. Plump and sweet meat with a rich oceanic flavor. Cook until the shells open.

Balls made from milkfish paste. Q-elastic and delicious texture with a light fish flavor.

Handmade fish dumplings with a wrapper made from fish paste. Q-smooth skin with a fresh and fragrant filling.

Minced celery is added to pork meatballs. Firm and juicy texture with the unique fragrance of celery.

Cleaned pork large intestine. Tender, soft, and chewy texture. Suitable for stewing in sauerkraut and white meat hot pot, becomes more fragrant the longer it cooks.

Sliced tilapia fillet. Delicate and tender meat, boneless. Cooked by dipping in hot soup.

Fresh shrimp in the shell. Firm and springy texture, sweet flavor. Peel and eat after cooking.

Fresh, plump oysters. Smooth texture, full of oceanic flavor. Lightly blanched to maintain tenderness.

Solidified duck blood cubes. Jelly-like smooth and delicate texture, bursts with juice when bitten. A classic hot pot ingredient.

Duck intestine. Crisp and chewy texture. Recommended to blanch quickly to avoid overcooking and becoming tough.

Dumplings with a pork filling wrapped in a fried egg crepe. Rich egg aroma, delicious and juicy filling.

Imitation crab sticks made from fish paste. Flaky texture with a sweet flavor.

Fried bean curd sheets. Rich bean aroma, softens when cooked in soup and absorbs the broth, tender texture.

Assorted meatball platter, including various flavors of meatballs. Allows you to enjoy a rich variety of textures and flavors at once.

A rich mixed vegetable platter. Includes a variety of fresh seasonal vegetables, refreshing and palate-cleansing, balanced nutrition.

Wide, transparent vermicelli noodles. Crystal clear after cooking, with a chewy and slippery texture. Absorbs broth very well.

Fine vermicelli made from mung beans. Cooks quickly, smooth and soft texture. Excellent flavor after absorbing broth.

Slender white mushrooms. Crisp and smooth texture. An essential ingredient for hot pot.

Black edible fungus. Crisp texture, does not soften easily even when cooked for a long time. Rich in dietary fiber.

Fresh Chinese cabbage. Crisp and sweet texture. Long cooking makes the broth sweeter.

Fresh Napa cabbage. Thick and juicy leaves. Soft and tender texture after cooking, sweet flavor.

Vegetable with a special herbal aroma. Tender leaves, a popular choice for winter hot pot.

Steamed white rice. Individual grains, suitable for pairing with rich hot pot ingredients.

A cold dish made with shredded Napa cabbage heart, paired with shredded dried tofu, peanuts, and cilantro. Drizzled with a sweet and sour sauce, it's crisp and appetizing.

A famous Jiangsu and Zhejiang dish. Crucian carp is first fried and then braised with a large amount of scallions until the bones are soft enough to eat. Rich sweet and savory flavor.

Marinated beef tripe mixed with spicy sauce. Chewy and springy texture, intensely spicy and satisfying.

Shredded pig ears with cartilage. Mixed with spicy seasonings, crisp and appetizing texture.

Classic Taiwanese baked omelet. Salty and crisp preserved radish (daikon) is added to the egg mixture. Thick texture, rich egg aroma.

Fresh shrimp and Chinese medicinal herbs steamed in a bamboo tube. The shrimp absorbs the medicinal and bamboo fragrance, unique and nourishing flavor.

Fresh squid blanched and then chilled. Thick and crisp-sweet texture, served with a sweet, sour, spicy, and savory five-flavor sauce.

Fresh shrimp and vermicelli simmered in a clay pot. The vermicelli absorbs the essence of the seafood broth, full of umami and moist texture.

Tender silk squash steamed with sakura shrimp. The sweetness of the squash and the rich seafood flavor of the sakura shrimp are perfectly combined.

Clams cooked with butter. The savory clam broth blends with the creamy butter flavor, rich and delicious.

Hand-shredded braised chicken, usually served with cucumber. Drizzled with a garlic-sweet and sour sauce, it's a refreshing cold dish.

Fatty intestine stir-fried with sauerkraut. The fatty intestine is tender and flavorful, and the sourness of the sauerkraut cuts through the richness, making it very appetizing.

A sumptuous table menu for eight people. Includes the signature sauerkraut and white meat hot pot, several cold dishes, stir-fried seafood and meat, and dessert.

A luxurious set menu for ten people. Rich in dishes, including a large portion of sauerkraut and white meat hot pot, along with various classic stir-fries and handmade dim sum.

A twelve-person set menu suitable for large families or company gatherings. Features the restaurant's most popular signature dishes in generous portions.

Premium reservation-only set menu. In addition to classic dishes, it includes high-end wild mullet roe and sashimi, suitable for important banquets.