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A New Year's set meal combination suitable for small families, including four classic New Year dishes, symbolizing joy and prosperity.

A rich five-dish New Year set, symbolizing "five blessings." In addition to classic main dishes, it includes a main pot soup, suitable for family reunions.

The most luxurious New Year's Eve dinner combination, symbolizing "six six great顺" (smooth sailing). Includes multiple intricate handmade dishes. Option A even includes premium Buddha Jumps Over the Wall, a top choice for banquets.

A famous traditional Fujian dish, where various precious ingredients such as abalone, sea cucumber, dried scallops, and pork ribs are slow-simmered in a pot. The broth is rich in collagen and delicious.

Fresh pomfret pan-fried until golden, stewed with Dajia taro, rice noodles, and broth. The soup is sweet and fresh, the rice noodles absorb the soup, a classic Taiwanese restaurant dish.

Crispy fried fish head paired with napa cabbage, tofu, hot pot ingredients, and a special satay broth. Rich flavor, fragrant aroma, suitable for sharing among many.

A whole pork hock is braised until the skin is chewy and bright red, and the meat is tender. Paired with dried bamboo shoots that have absorbed the meat juices, it is rich but not greasy, and very appetizing.

Classic Hakka dish, pork belly is steamed with preserved mustard greens. The salty aroma of the preserved mustard greens balances the richness of the pork, melting in the mouth with a unique flavor.

Whole yellow croaker pan-fried until the skin is golden and crispy, the meat is delicate and tender. Simple seasoning allows you to taste the natural sweetness of the fish.

Shrimp is soaked in Shaoxing wine broth with Chinese medicinal herbs. The wine aroma is infused, the shrimp meat is fresh, sweet, and springy, with a hint of medicinal fragrance.

Add a container for hot pot.

Add a container for hot pot.

Insulated and refrigerated shopping bag, convenient for carrying New Year's dishes.

Economical multi-person set meals, offering three different menu combinations, including meat, seafood, vegetables, and soup, suitable for family gatherings.

Luxurious banquet set meal, including over ten exquisite dishes and a large portion of hot pot. Rich and diverse dishes, covering land and sea delicacies, suitable for large gatherings or business banquets.

Classic three-cup flavored dish, eggplant and large intestine are braised with basil, garlic, and soy sauce in a clay pot. The eggplant is soft and sticky, the intestine is chewy, with a rich aroma and is appetizing.

Eggplant is stir-fried with dried chili, peanuts, and Sichuan peppercorns. The eggplant absorbs the slightly spicy and numbing sauce, is soft and flavorful.

A Taiwanese classic flavored with "three cups" of black sesame oil, soy sauce, and rice wine. Eggplant is braised in a clay pot until flavorful, with basil being the soul.

Although named "fish-flavored," it contains no fish. It uses scallions, ginger, garlic, and fermented bean paste to create a stir-fry with an aroma similar to braised fish. The eggplant is soft and flavorful, with a salty, savory, and slightly spicy taste.

King oyster mushrooms coated with salted egg yolk (golden sand) and stir-fried. The salty and sandy texture of the salted egg yolk coats the juicy and crisp king oyster mushrooms, with a unique flavor.

King oyster mushrooms stir-fried with black sesame oil and old ginger. The aroma is warm and nourishing. The king oyster mushrooms are crisp and have a rich sesame oil fragrance.

King oyster mushrooms are stir-fried with dried chili and Sichuan peppercorns. The texture is similar to chicken, with the characteristic spicy flavor of Kung Pao dishes.

A vegetarian version of Three-Cup Chicken, using king oyster mushrooms instead of meat. The aroma of sesame oil, soy sauce, rice wine, and basil are perfectly combined, with a chewy texture.

King oyster mushrooms are deep-fried and coated with a sweet and sour sauce. Crispy outside and tender inside, sweet and sour, appetizing, loved by adults and children.

King oyster mushrooms are battered and deep-fried, then seasoned with salt and pepper. The exterior is golden and crispy, while the interior retains the moisture and sweetness of the mushrooms, similar to salt and pepper chicken.

Emerald green loofah stir-fried with salted egg. The saltiness of the salted egg brings out the sweetness of the loofah, with a tender and moist texture.

Classic Taiwanese home-style dish, the sweetness of loofah and the freshness of clams are perfectly blended, the soup is light and delicious, requiring no excessive seasoning.

Loofah simply stir-fried, retaining the vegetable's natural sweetness and tender crispness, light and degreasing.

Green beans are deep-fried and dehydrated, then stir-fried with minced meat, preserved vegetables, scallions, ginger, and garlic. The texture is dry, fragrant, and crisp, salty and appetizing.

Green beans stir-fried over high heat, maintaining their emerald green color and crisp texture, simple and delicious.

Tender asparagus is stir-fried, with a crisp and sweet texture, rich in fiber.

Taiwanese specialty vegetable, water trumpet greens, with a crisp, pipe-like texture. Usually stir-fried with preserved plums or shredded meat, with a light and fragrant flavor.

Cabbage stir-fried over high heat, with black vinegar drizzled just before serving. The cabbage is crisp, with a slight sourness and wok hei, very appetizing.

Tender hydroponic arugula, simply stir-fried or blanched, retaining the vegetable's original nutrients and flavor.

Chives cut into sections and stir-fried with dried tofu shreds and shredded meat. A variation of "Fly's Head" dish, the chives are crisp and sweet, the dried tofu is salty and fragrant, very appetizing.

Commonly known as "Salted Egg Yolk Bitter Melon." The rich salted egg yolk coats the bitter melon, significantly reducing its bitterness, leaving a salty, sweet, and lingering taste.

Bitter melon slices are quickly stir-fried, retaining their unique bitter-sweet taste and crispness, a dish that clears heat.

A rich Taiwanese hot pot with a whole pomfret, soft taro, and plenty of seafood rice noodles. The soup is fresh and rich, full of old-fashioned flavor.

Classic large pot dish, fried fish head stewed in a satay broth, with abundant napa cabbage and hot pot ingredients, rich and warming.

Chicken soup stewed with plenty of garlic and clams. The garlic becomes soft and not spicy after stewing, the soup is full of garlic aroma and the sweetness of seafood, invigorating.

Soup stewed with Hualien's specialty peeled chili and chicken. The soup is slightly spicy and sweet, with a unique pickled aroma, very appetizing and warming.

A top choice for winter nourishment, stir-frying ginger slices and chicken with black sesame oil, then stewing with whole wine. The soup is rich in wine aroma, warming the body.

Dajia taro is the main ingredient, paired with seafood and rice noodles. The taro melts into the soup, making the broth thick and sweet.

Stewed with aged preserved radish (black gold) and chicken. The soup is amber-colored, with a unique mellow aged aroma, soothing and with a lingering sweetness.

Classic Taiwanese soup, pickled pineapple paste stewed with pork ribs and bitter melon. The soup is sweet and slightly bitter, with a fruity aroma, refreshing and degreasing.

Stewed chicken with preserved pineapple sauce and bitter melon. The chicken is tender, the soup is mellow, a delicacy that cools in summer and nourishes in winter.

Stewed with premium dried shiitake mushrooms and free-range chicken. The broth is clear, full of rich mushroom aroma and essence of chicken broth, simple and classic.

Stewed with plenty of garlic and chicken. The soup is rich and sweet, with a mild garlic flavor, helping to boost immunity.

Fresh fish slices are cooked in soup with tender ginger shreds. The soup is light and fresh, the fish is delicate, allowing you to best taste the fresh original flavor of the fish.

Japanese-style miso soup base with fresh fish chunks. The saltiness of miso and the freshness of fish complement each other, with a mild flavor.

Clear soup made from loofah and clams, the soup is milky white, extremely sweet, light and without burden.

Loofah cooked with soft tofu, light and refreshing, a degreasing soup suitable for pairing with heavy-flavored dishes.

Pork liver slices are blanched and added to sesame oil and ginger soup. The pork liver is tender and not tough, with a rich sesame oil aroma, good for blood replenishment and warming.

Clear soup made solely from loofah, with a light sweetness, the simplest and purest flavor.

Plump fresh oysters cooked in soup with ginger shreds, pickled vegetables, and basil. The soup is fresh and delicious, the oysters are tender, full of oceanic flavor.

Fresh clams are cooked in soup with ginger shreds to remove fishiness. The soup is fresh and sweet, the clam meat is chewy, full of oceanic flavor.

Home-style pork liver soup, pork liver cooked to the right degree, the soup is clear, a common accompaniment soup.

Creative dish, stir-frying fermented tofu, preserved egg, and green chili (sweet pepper) together. The fermented tofu is crispy and fragrant, the preserved egg is chewy, and the green chili is crisp, with a rich texture and a strong, appetizing flavor.

Deep-fried preserved egg stir-fried with dried chili and peanuts in Kung Pao sauce. The preserved egg is crispy outside and soft inside, spicy and vigorous, a very popular appetizer.

Fermented tofu strips are deep-fried until crispy, then stir-fried with scallions, garlic, and chili. No sauce, dry, fragrant, crispy, salty, and tempting.

Our signature baked omelet, thick and fluffy, with special ingredients, a warm dish with a homemade mother's touch.

Fresh shrimp are mixed with egg batter and baked until golden and fluffy. Every bite contains the sweetness of shrimp and the rich aroma of eggs.

A common Taiwanese dish where plump fresh oysters are combined with eggs into a round patty. The eggy flavor carries the oceanic taste of oysters.

Classic Taiwanese home-style dish, crispy preserved radish mixed with egg and pan-fried. Salty and appetizing, full of old-fashioned flavor.

Baked omelet with plenty of basil leaves. The unique aroma of basil blends perfectly with the egg aroma, simple yet full of flavor.

Tofu (soft or egg tofu) is pan-fried until golden, then placed on a hot iron plate and drizzled with black pepper or oyster sauce. It sizzles upon arrival, releasing a rich aroma.

Tofu is pan-fried until golden, then braised with soy sauce, sugar, and scallions. The tofu absorbs the sweet and savory sauce, is soft and flavorful.

A staple dish with abundant seafood such as shrimp, squid, and clams. Can be prepared as fried rice, noodles, or congee, full of fresh flavor.

A staple dish stir-fried with lamb slices and either satay sauce or water spinach. Lamb has a unique aroma, suitable for both fried rice and noodles.

Tender beef slices are the main ingredient. Beef fried rice has distinct grains and rich aroma, while beef noodles are often flavored with satay sauce, with a rich taste.

The most classic flavor, stir-fried with shredded pork, egg, and chopped scallions. Simple yet requires skillful heat control, a homemade delicacy.

A meat-free option, stir-fried with seasonal vegetables such as cabbage, carrots, and wood ear mushrooms. Light and not greasy, suitable for vegetarians (lacto-ovo vegetarian).

Chewy white rice, essential for pairing with heavy-flavored stir-fried dishes.