龍爺鳳娘湯品 圓山店

A nourishing soup stewed with black chicken, fish maw, and American ginseng. The broth is rich and mellow, with a soft and slippery texture from the fish maw. Suitable for those who need to boost energy, replenish qi, or often stay up late.

A medicinal stew combining antler, cordyceps flower, and bullwhip (jin qian rou). The broth has the aroma of Chinese medicinal herbs and a rich flavor. Traditionally considered a nourishing dish for strengthening the body.

Stewed with black chicken, fish maw, and north and south almonds. The broth is warm and mellow, with a unique almond aroma. It has the characteristics of moistening the lungs and warming the stomach, with a smooth texture.

Chicken is stewed with fish maw in a coconut water base without adding water. The broth is sweet and full of coconut flavor, refreshing and not greasy. It is a soup rich in collagen and natural sweetness.

Chicken soup stewed with ginseng, fish maw, and glutinous rice. The broth is slightly thickened by the glutinous rice and has a slightly bitter, sweet aftertaste from the ginseng. It is rich and filling.

A classic medicinal soup, containing Angelica sinensis, Codonopsis, fish maw, and black chicken. The medicinal flavor is rich, and the broth is warm and sweet. Suitable for consumption before and after menstruation or for postpartum recovery.

Chicken soup with premium ingredients like fish maw and shark fin. The broth is extremely savory and rich, full of collagen. The texture is smooth and delicate, considered a luxurious nourishing soup.

A traditional homestyle soup, simmered for a long time with lotus root, peanuts, and pork feet. The broth is pinkish, with a sweet and rich flavor, and the pork feet are tender and chewy. The peanuts are soft, and the lotus root is crisp.

A soup originating from Guangdong, boiled with white pepper, pork stomach, and chicken. The soup is milky white, with a rich peppery aroma, and warms the body when consumed. The pork stomach is crisp.

Fish soup quickly boiled with fresh fish and spring water. The broth is clear and sweet, retaining the tenderness and original flavor of the fish. Suitable for diners who prefer light flavors.

A common soup in Taiwan, made with fresh pork liver, usually with ginger slices to remove the gamey smell. The broth is clear and refreshing, and the pork liver is tender and not dry. Best enjoyed hot.

A medicinal soup located in the vegetarian section. Simmered with Angelica sinensis and various wild mushrooms. The 'pork ribs' in the name usually refer to vegetarian mock meat or simply the medicinal flavor. The broth is sweet and fragrant.

Handmade wide flat noodles are stir-fried with beef slices over high heat. The noodles are chewy and elastic, absorbing the flavor of the sauce and beef. It has a rich 'wok hei'.

Stir-fried with shredded or sliced pork and handmade flat noodles. Moderately savory, the noodles are smooth and chewy. It is a classic staple choice.

Stir-fried with a variety of seasonal vegetables and handmade flat noodles. The flavor is refreshing and not greasy, allowing you to taste the crisp sweetness of the vegetables and the aroma of the noodles.

Traditional Taiwanese noodles, usually tossed with sesame oil or scallion oil. The noodles are fine and smooth, with a soft texture. Suitable as a staple to accompany soups.

Luxurious fried rice combining two premium seafood ingredients: bottarga and mentaiko. The rice grains are distinct, and each bite is filled with rich oceanic flavor and savory saltiness.

Fried rice stir-fried with slices of Chinese sausage. The fat and aroma of the sausage permeate the rice, creating a unique savory and sweet flavor.

Fried rice with shredded or diced beef and green peppers. The crispness of the green peppers contrasts with the tenderness of the beef, creating a fragrant dish.

Homestyle fried rice with pork and green peppers as the main ingredients. The rice is fluffy and flavorful, simple yet delicious.

Fried rice stir-fried with diced seasonal vegetables. Colorful, light, and healthy, suitable for vegetarians or those who prefer light flavors.

Chicken feet pickled in spicy peppers. Crispy and chewy texture, with a spicy and appetizing flavor. It is an excellent snack or appetizer to go with drinks.

Boneless or bone-in pork feet pickled in spicy peppers. Chewy skin and tender meat, with a spicy and appetizing flavor that is refreshing and not greasy.

Wild mushrooms stir-fried with butter. The mushrooms have a rich aroma with a hint of creaminess and a tender texture.

Cold tossed wood ear mushrooms seasoned with Sichuan-style sauce. Crispy texture with a spicy, numbing, and sour flavor that is very appetizing.

Blanched sea asparagus drizzled with sesame sauce. The sea asparagus is crisp, paired with a rich sesame aroma, making it refreshing and smooth.

A classic cold dish. Cucumbers are smashed and marinated in a garlic and vinegar dressing. Crispy and juicy, it is refreshing and palate-cleansing.

Finely shredded potatoes are quickly stir-fried to maintain crispness. The seasoning is distinctly sour and spicy, making it a crispy appetizer.

Cabbage stir-fried with sesame oil. The cabbage is sweet and crisp, with a rich sesame aroma, suitable for consumption in cold weather.

Seasonal vegetables simmered in superior broth. Retains the original flavor and sweetness of the vegetables, with a delicious broth.

Chicken is salt-baked and then shredded. The meat is tender and not dry, with a savory flavor. It is a classic cold dish.

Tender tofu drizzled with special sesame sauce. Rich in bean flavor, the sauce is mellow and smooth.

A common dish in Cantonese roasted meats. The pork belly skin is roasted to a golden crisp. The layers of fat and lean meat are interspersed, making a satisfying crunch with rich juices.

The restaurant's special sesame sauce, suitable for taking home to mix with noodles, dishes, or as a dipping sauce.

Rich coconut milk with glutinous purple rice and smooth taro. Rich and sweet in flavor, it is a dessert full of Southeast Asian charm.

A famous Hong Kong dessert, with mango, pomelo, and sago as the main ingredients. It is cool, smooth, moderately sweet and sour, with a rich mango aroma.

A dessert showcasing knife skills. The tofu is cut into fine shreds, floating like a blooming chrysanthemum in sugar water. Extremely tender texture, offering a dual enjoyment for sight and taste.

A traditional Chinese medicinal dessert, dark in color with a slight bitterness. Usually eaten with honey or condensed milk. It has the effect of clearing heat and reducing fire.

Usually refers to Tremella (snow fungus) and lotus seed soup or similar collagenous sweet soups. The Tremella is stewed until the collagen is released, resulting in a thick, smooth, and sweet, moisturizing texture.

A creamy cheese with a rich black sesame flavor. Melts in your mouth, with a perfect combination of milk and sesame flavors.

Finely ground black sesame seeds cooked into a paste. Thick in consistency with an enticing aroma. Warm and smooth when hot, sweet and not greasy when cold.

A fresh juice drink combining dragon fruit and pineapple. Vibrant in color, with a sweet and refreshing taste. May contain milk or yogurt for a smoother texture.