巷上食璞川菜客家菜（除夕僅有現煮外帶）

Eggplant is deep-fried until crispy on the outside and soft on the inside, retaining its sweetness and moisture. Usually stir-fried with crispy garlic or special seasonings, it has a rich texture and is savory and pairs well with rice.

Tender chicken fillets are stir-fried with perilla leaves, which have a unique aroma. The freshness of perilla helps to cut through richness, making the chicken more refreshing and uniquely flavored.

A classic Hakka dish, with main ingredients including pork belly, dried squid, dried tofu, and celery. Stir-fried over high heat to bring out the savory sauce and wok hei, with a chewy texture, perfect with rice or as a snack with drinks.

A representative Hakka dish, stir-fried pork large intestine with plenty of ginger shreds and vinegar essence. The large intestine is cleaned and has a crisp texture, with a strong sour taste and the spiciness of ginger, making it appetizing and cutting through richness.

Square-shaped braised pork belly, stewed until tender and flavorful, with a bright red color. Alternating layers of fat and lean meat, melts in your mouth, with a rich savory sauce.

Chicken with a golden, glossy color, cooked using the salt-baking method to lock in juices. Crispy skin and tender meat, with a rich salty flavor, showcasing the chicken's original deliciousness.

Tofu is deep-fried until the surface is slightly wrinkled and chewy, while the inside remains tender and smooth. It absorbs the savory sauce, offering distinct layers of texture.

Green beans are deep-fried and dehydrated, then stir-fried with minced meat, dried shrimp, and spices. The beans have a dry, fragrant, and crisp texture with a rich, savory flavor.

Thinly sliced bitter melon is stir-fried with salted egg yolk. The sandy texture of the salted egg coats the bitter melon. The saltiness balances the bitterness and brings out a sweetness, making it a refreshing home-style dish.

Fresh seasonal bamboo shoots are coated in a rich salted egg yolk mixture and stir-fried. The crisp sweetness of the bamboo shoots perfectly combines with the savory flavor of the salted egg.

Sweet and juicy asparagus is cooked with salted egg yolk. The asparagus has a delicate texture, complemented by the golden, sand-like salted egg yolk, creating a unique and rice-pairing flavor.

A skillful dish where bone-in beef is tied with straw and stewed for a long time. The beef absorbs the unique aroma of the straw, becoming tender and flavorful with a distinctive taste.

Thinly sliced pork belly served with a sauce made with Sichuan peppercorns and green peppers. The pork slices are tender and not greasy, with a fresh and numbing spicy aroma.

Shrimp is stir-fried with chili peppers, Sichuan peppercorns, and various spices in a dry pot. The shrimp meat is firm and springy, the shells are crispy, with a numbing, spicy, and fragrant flavor, and a rich taste.

Pork belly slices are dry-fried with spices to render excess oil. The texture is焦香 (charred and fragrant) and chewy, seasoned with spicy flavors, making it a heavy-tasting dish.

Combines two types of seafood (usually squid, shrimp, or clams), stir-fried in a spicy sauce. The texture is fresh, tender, and crisp, with a strong spicy kick.

A specialty dish from Guizhou, with a soup base made from pickled vegetables or fermented tomatoes, simmered with fresh fish slices. The soup is sour and appetizing, and the fish is tender and smooth.

A classic Taiwanese Sichuan dish containing pork large intestine and duck blood, continuously stewed on a small stove. The sauce is thick and slightly spicy, excellent with rice.

A famous Sichuan dish where fish slices are poached in a red oil broth filled with chili peppers and Sichuan peppercorns. The fish is extremely tender, with a rich mala (numbing and spicy) flavor and a fragrant aroma.

Shrimp is stir-fried with beer and chili peppers. The enzymes in the beer make the shrimp sweeter, and the alcohol evaporates, leaving a malt aroma. The slightly spicy sauce is very appealing.

A traditional Taiwanese home-style dish, featuring chunks of milkfish and creamy taro stewed into a vermicelli soup. The broth is sweet and rich, the taro is soft and melts in your mouth, and the vermicelli absorbs the soup.

Poached chicken drizzled with hot scallion oil. The chicken skin is smooth and the meat is tender, with an overflowing scallion aroma, preserving the chicken's natural sweetness.

A classic Taiwanese dish cooked with one cup each of sesame oil, soy sauce, and rice wine, with basil added for aroma. The chicken has a rich soy sauce color, a blend of savory and sweet, and an intoxicating aroma.

Diced chicken is stir-fried with basil (lo ro). The unique aroma of basil coats the tender chicken, creating a unique flavor.

Diced chicken is stir-fried with sweet bean sauce or special sauce over high heat. The sauce is thick and sweet, and the chicken is tender and smooth, a home-style dish that pairs well with rice.

A world-renowned Sichuan dish, diced chicken stir-fried with dried chili peppers, Sichuan peppercorns, and peanuts. Tender texture, sweet and spicy flavor, with crispy peanuts, creating rich layers.

Diced chicken is deep-fried and then stir-fried with a large amount of dried chili peppers and Sichuan peppercorns. Crispy on the outside and tender on the inside, with a dry, spicy, and fragrant flavor, suitable as a snack with drinks.

Chicken is battered and deep-fried until golden, then coated in a sweet, sour, and slightly spicy sauce. Crispy on the outside, juicy on the inside, with a sweet and sour appetizing flavor, very popular.

Chicken dish flavored with fresh or green Sichuan peppercorns. The chicken is tender, with a fresh and numbing Sichuan peppercorn aroma, offering a unique and refreshing flavor.

Boneless chicken fillets are stir-fried with spicy seasonings. The meat is tender and easy to eat, with a rich spicy flavor.

Beef fillet strips are served on a sizzling hot plate with onions and black pepper sauce. It sizzles upon arrival, releasing a rich aroma, with tender and juicy beef.

Beef slices are stir-fried with a large amount of scallions over high heat. The scallion aroma is rich, and the beef is tender and smooth, a classic Chinese stir-fry.

Tender young ginger (zi jiang) is stir-fried with shredded beef. Young ginger is crisp and slightly pungent, complementing the sweetness of the beef and removing any gaminess.

Beef slices are stir-fried with satay sauce, usually served with water spinach or Chinese broccoli. The unique dried flatfish and spice flavor of the satay sauce is rich and pairs very well with rice.

Tender beef slices stir-fried with yam. The yam is crisp and slightly viscous, with a refreshing and healthy overall flavor.

A classic Sichuan dish where beef slices are poached in a spicy broth, topped with dried chili peppers and Sichuan peppercorns, and drizzled with hot oil. The meat is tender and smooth, with a rich numbing and spicy aroma.

Pan-fried tofu served with onions, mushrooms, and sauce on a hot sizzling plate. Crispy on the outside, tender on the inside, with a rich savory sauce.

Tofu is pan-fried until golden brown on both sides, then braised with scallion segments and soy sauce. The tofu, having absorbed the sauce, is savory and flavorful, with a rich scallion aroma.

Traditional Hakka preparation, usually pan-fried tofu stuffed with minced meat, or pan-fried tofu served with soy sauce. Dense texture, rich bean flavor.

A Taiwanese home-style dish, a thick omelet mixed with crisp preserved radish. Rich egg flavor, with savory and sweet, crisp preserved radish, creating rich layers of texture.

Uses egg tofu, braised in a golden sauce made with salted egg yolk or crab roe sauce. Tender and rich texture, full of umami.

Scrambled eggs with Chinese toon sauce or chopped Chinese toon leaves. Chinese toon has a special herbaceous aroma, and enthusiasts find its flavor unique and charming.

Fried egg with basil leaves. When heated, basil releases a strong aroma that combines with the egg flavor, making it a simple yet delicious home-style dish.

A thick and fluffy omelet filled with fresh, crisp shrimp. Every bite offers the tenderness of the egg and the freshness of the shrimp.

Omelet with silverfish (small fish fry). Silverfish are delicious and rich in calcium, with a delicate texture, adding a seafood flavor to the omelet.

Omelet drizzled with classic 'fish-fragrant' sauce (made from pickled chili, ginger, garlic, vinegar, and sugar; it does not actually contain fish). The sweet, sour, and slightly spicy sauce makes the omelet very good with rice.

A representative Sichuan dish, tender tofu is braised with minced meat, bean paste, and Sichuan peppercorn powder. Numbing, spicy, hot, and tender, with a rich flavor, it's a rice killer.

A specialty tofu dish where crumbled tofu is braised with pickled mustard greens or special sauce. The tofu absorbs the rich broth, which is sour and appetizing.

Fresh bamboo shoots are braised with chicken broth or preserved mustard greens. The bamboo shoots are crisp and sweet, with the unique aroma of Hakka preserved mustard greens.

Eggplant and basil are braised together in sauce. The eggplant is soft and absorbs the flavor, while the basil adds aroma, making it a common and delicious vegetarian dish.

Fresh asparagus stir-fried with mushrooms or other fungi. Crisp and tender texture, preserving the original flavor and nutrients of the ingredients.

Sweet luffa gourd is braised with fresh clams. The clam broth seeps into the luffa, making the soup sweet and the texture smooth.

King oyster mushrooms are cut into chunks, coated in batter, and deep-fried until golden and crispy, then sprinkled with salt and pepper. Crispy on the outside and juicy on the inside, with a texture like meat, savory and addictive.

Cabbage from high-altitude areas, with a particularly crisp and sweet texture. Simple stir-frying brings out its deliciousness.

Tender shoots of peas, stir-fried to a delicate and fragrant texture with a unique pea flavor, a popular green vegetable.

Potatoes are cut into thin shreds and stir-fried with vinegar and dried chili peppers. They retain a crisp texture (not mushy) and are sour and spicy, whetting the appetite.

King oyster mushrooms cooked in the style of 'San Bei' (three cups) chicken (sesame oil, soy sauce, rice wine). The mushrooms absorb the rich sauce, have a chewy texture, and are a delicious vegetarian option.

A Taiwanese specialty vegetable with long, crisp stems. Usually stir-fried with shredded meat or preserved olives, it has a refreshing flavor.

Seasonal fresh vegetables, variety changes with the season. Usually prepared by stir-frying or blanching and drizzling with sauce.

Cabbage is stir-fried with Donggang's specialty sakura shrimp. The rich flavor of sakura shrimp enhances the sweet flavor of the cabbage.

Gong Cai (a type of fern vegetable) has a smooth texture. 'Golden' usually refers to mixing it with a raw egg yolk for a smoother and richer consistency.

Eggplant is braised with 'fish-fragrant' sauce (spicy bean paste, ginger, garlic, vinegar, sugar). The eggplant is soft and flavorful, with a balance of sweet, sour, spicy, and savory flavors, making it very good with rice.

Cauliflower florets are stir-fried with pork belly slices and chili peppers in a dry pot. The cauliflower absorbs the meaty and charred flavors, resulting in a crisp and flavorful texture.

A luxurious banquet set menu for 10 people, including multiple seafood delicacies and signature meat dishes, with a rich and grand selection of dishes.

A hearty set menu for 10 people, featuring a variety of seafood, meat, and specialty soups, offering diverse main course options.

A classic set menu for 10 people, including Hakka Stir-fry, Salt-Baked Chicken, and other traditional Hakka dishes, offering great value.