Hong Fan Tian Sheng Meng Hai Xian

Marinated clams, salty and fresh flavor, suitable for drinking.

Smoked flying fish roe, crisp and fresh texture.

Fish roe slices with mayonnaise, smooth and sweet texture.

Crisp asparagus drizzled with mayonnaise, a refreshing and appetizing cold dish.

Thinly sliced bitter melon with sauce, crisp texture with a slightly bitter aftertaste.

Blanched squid drizzled with a sweet, sour, spicy, and savory five-flavor sauce, chewy texture.

Shredded or diced yam with Japanese dressing, crisp and refreshing texture.

Sweet crab sticks with lettuce and mayonnaise, a cold dish loved by adults and children.

Collagen-rich fish skin mixed with spices, chewy and crisp texture.

Shredded raw onion drizzled with Japanese dressing, removing the spiciness while retaining its sweet crispness.

Assortment of fresh fish slices, savoring the original sweet flavor of the sea.

Fresh black marlin slices, delicate and chewy texture.

Tender and sweet amberjack fish, excellent sashimi.

Bright red tuna slices, tender and fresh texture.

Tender green bamboo shoots are cooked, chilled, and cut into pieces, drizzled with mayonnaise, sweet and refreshing.

Mixed greens and toppings drizzled with sweet and sour Japanese dressing, healthy and appetizing.

Fresh sweet shrimp with tender and soft meat, enjoyed for its original flavor.

Seaweed wrapped with sushi rice, fresh shrimp, and asparagus, best enjoyed fresh for maximum crispness.

Tender chicken drizzled with special chili oil sauce, combining numbing, spicy, fresh, and fragrant flavors.

Precious Matsusaka pork is cooked with French seasoning, crisp, tender, and juicy.

Poached chicken with smooth skin and tender meat, the jelly is crystal clear, moderately salty and fragrant.

Sausage with squid ink and squid pieces, fresh and chewy texture.

Melt-in-your-mouth cod liver with sour vinegar dressing and onions.

Snails mixed with spicy sauce, crisp and chewy texture, an excellent appetizer.

Seaweed rolled with fresh shrimp and lettuce, refreshing and delicious.

Hand roll featuring crisp asparagus, refreshing texture.

Large shrimp are cooked and chilled, served with salad dressing, plump and springy meat.

Selected amberjack belly with rich fat, tender and smooth texture.

Fresh raw beef is thinly sliced and drizzled with sweet and sour Japanese dressing, with a unique flavor.

High-quality scallops are eaten raw, extremely sweet, tender, and soft.

Taiwanese specialty mullet roe, grilled and sliced, served with green garlic or radish slices, rich and savory.

Stir-fried clams with basil and garlic over high heat, a classic stir-fry with rich aroma.

Fresh clams are stir-fried with spices, retaining the sweet and fresh seafood broth.

Fried preserved eggs stir-fried with dried chili and peanuts, spicy and appetizing.

Crispy small dried fish stir-fried with peanuts, salty and crispy texture, like a drinking snack.

Squid, dried tofu, shredded pork belly, and celery stir-fried, traditional Hakka salty flavor.

Fried tofu coated with salted egg yolk sauce and stir-fried, with a sandy texture and rich egg yolk aroma.

Tender tofu braised in a crab roe flavored sauce, smooth and savory texture.

Pan-fried pork liver is tender but not tough, with a rich, sweet, and salty sauce.

Blanched pork belly thinly sliced, drizzled with garlic paste soy sauce, simple and delicious.

Stir-fried fresh loofah, retaining the natural sweetness and moisture of the vegetable.

Burdock root shreds are battered and deep-fried into tempura, crispy texture with burdock aroma.

Beef slices and water spinach stir-fried with satay sauce over high heat, rich flavor, goes well with rice.

Beef slices stir-fried with plenty of green onions, fragrant with onion aroma, and tender meat.

Lamb slices and vegetables stir-fried with satay sauce, classic Taiwanese stir-fry flavor.

Diced chicken stir-fried with dried chili and peanuts, spicy and flavorful.

Fried pork ribs coated in sweet and sour orange sauce, rich fruit flavor, cuts through richness.

Pork belly slices stir-fried with green garlic and dried tofu, rich soy sauce aroma.

Classic Chinese dish, crispy pork ribs, with a sweet and sour, appetizing sauce.

Deep-fried frog meat is stir-fried with salt and pepper spices, tender meat like chicken.

Intestines and plenty of ginger shreds stir-fried with vinegar, sour and invigorating, chewy texture.

Simply blanched fresh shrimp, retaining the original sweet flavor of the shrimp meat.

Shrimp is deep-fried until crispy, mixed with pepper salt and minced garlic, edible even with the shell.

Intestines and duck blood stewed in spicy broth, a Sichuan dish that goes well with rice.

Fresh oysters are coated in flour and deep-fried, crispy outside and soft inside, full of oceanic flavor.

Fresh oysters are braised with fermented black beans and tofu, salty, fresh, sweet, and with a unique flavor.

Blanched fresh oysters drizzled with garlic paste soy sauce, highlighting the plump and sweet oysters.

Fried shrimp balls with pineapple slices, drizzled with mayonnaise, sweet and sour, pleasing.

Tender shrimp and eggs are stir-fried, soft and home-style texture.

Fried chicken leg drizzled with Thai sweet and sour sauce, crispy skin, sour and spicy, appetizing.

Snails stir-fried with basil and satay sauce over high heat, chewy texture, classic drinking snack.

Braised intestines are deep-fried until the skin is crispy and the inside is soft and sticky, served with pepper salt.

Squid mouth is battered and deep-fried, served with peanuts and spices, chewy and springy texture.

Bitter melon slices stir-fried with salted egg yolk, savory with the sweetness of bitter melon.

Tender sword bamboo shoots are stir-fried with bean paste or shredded meat, slightly spicy and appetizing.

Fresh squid stir-fried with celery, crisp and fresh texture.

Crisp and unique water shield greens, stir-fried over high heat to retain crispness.

Beef and black pepper sauce sizzle on a hot iron plate, with a rich aroma.

Tender tofu pan-fried and drizzled with sauce, kept hot on the iron plate, crispy outside and tender inside.

Fresh oysters and fermented black bean sauce served on a hot iron plate, concentrated fresh flavor.

Tender shrimp with rich sauce, teppanyaki heat enhances the fresh flavor.

Crispy outer shell filled with shrimp paste, served with Thai sweet chili sauce, crispy outside and chewy inside.

Capelin roe-covered fish are coated in batter and deep-fried, with full roe, crispy and delicious.

Roasted or fried chicken wings with a light lemon fragrance, sour and refreshing, cuts through richness.

Crispy fried intestines stir-fried with green beans, rich in texture, salty, fragrant, and crispy.

Pork kidney flowers stir-fried with sesame oil and old ginger, rich aroma, crisp and tender texture, nourishing.

Eel coated in red yeast rice soy sauce and deep-fried, with a unique wine aroma and crispy texture.

Oily mackerel is grilled until the skin is golden brown, and the fish meat is tender and juicy.

Fresh and delicious abalone braised in oyster sauce, chewy and fresh texture.

A thick soup made with various seafood ingredients, full of fresh flavor, a traditional banquet dish.

Whole soft-shell crab deep-fried and stir-fried with salt and pepper, crispy and fragrant texture.

Juicy king oyster mushrooms are deep-fried and then stir-fried with plenty of fried garlic, emitting a strong aroma.

Fresh and sweet shrimp paired with golden fried garlic, classic Hong Kong typhoon shelter flavor.

Tender fish fillets are deep-fried until crispy and then combined with fried garlic. Crispy outside, tender inside, with a rich garlic aroma.

Chewy squid coated with fried garlic aroma, rich in texture, a great companion for drinks.

Chicken cooked with sesame oil, soy sauce, rice wine, and basil, a classic Taiwanese heavy-flavored dish.

Tender frog meat cooked in the three-cup style, the meat is more tender than chicken.

Sweet and fresh calamari combined with three-cup sauce, chewy and flavorful.

Vermicelli soaked in the sweet and fresh crab broth, smooth and delicious texture.

Fresh shrimp and vermicelli are braised together, with the fresh flavor infused into the vermicelli.

Pork knee tendon (tiger's paw) is braised, rich in collagen, with a soft and chewy texture.

Beef brisket and tomatoes are stewed, with a rich sweet and sour broth and tender meat.

Calamari with spicy and numbing sauce, crisp texture, and intense spiciness.

Clear soup cooked with shredded ginger, fully bringing out the sweetness of the clams.

Frog soup cooked with shredded ginger or ginger shreds, sweet and clear broth, delicate meat.

Fish pieces cooked in Japanese miso soup, salty, fresh, and sweet, warm and delicious.

Fresh fish fillets are cooked in a clear soup with ginger shreds, tender fish, and refreshing soup.

Pork stomach slices are cooked with pickled mustard greens, the broth is sour, salty, and refreshing, cuts through richness.

Fish jaw grilled until the skin is crispy, with delicate flesh and rich fat.

Marinated pork belly is roasted and sliced, salty, fragrant, and fatty, suitable for dipping in vinegar and garlic sauce.

Whole saury is grilled, with firm flesh and a unique slightly bitter aftertaste.

Grilled Beef Short Ribs, the meat is chewy with bone, full of beefy aroma.

Fish marinated in miso and then grilled, moderately salty and sweet, with a unique flavor.

Lamb chops grilled with herbs, tender meat with no gamey flavor.

Fried fish head and various ingredients stewed in a clay pot, with a rich and delicious broth.

A hot pot with various seafood and vegetables, with a sweet and fresh broth.

Traditional Taiwanese banquet dish, squid, snails, and green garlic simmered together, with a sweet and rich broth.

Pickled pineapple sauce and bitter melon stewed chicken soup, sweet and slightly bitter broth, clears heat and reduces fire.

Chicken soup stewed with peeled chili peppers, slightly spicy and sweet broth, very warming.

Tender green bamboo shoots and chicken are stewed, with a refreshing and sweet broth.

Fried eel pieces and vermicelli cooked into a pot, with a delicious broth, vermicelli absorbs the essence.

Classic Taiwanese home-style fried noodles with shredded meat and vegetables, salty and filling.

Fried rice with distinct grains, rich egg aroma and wok hei.

Stir-fried water spinach over high heat, crisp texture with rich garlic aroma.

Stir-fried Chinese cabbage, retaining the natural sweetness and crispness of the vegetable.

Steamed glutinous rice, chewy texture, with sesame oil or dried shrimp aroma.

Soft outer skin filled with sweet custard filling, a classic Chinese dessert.

Fried until golden and crispy on the outside, fluffy and stringy on the inside, can be dipped in condensed milk.

Large clams are grilled directly, with delicious broth and plump meat.

Plump red crab steamed, rich roe, sweet and tender meat.

Red crab is steamed over sticky rice, the crab essence seeps into the glutinous rice, a grand banquet dish.

Fresh frozen squid, thick and chewy meat, full of fresh flavor.

Fresh live lobster, firm and springy meat, the ultimate ocean delicacy.

Freshly caught fish of the day, choose to steam, boil, or grill as preferred.