Hu Shang Ji Zhuang Mian Shi Guan (Le Ye Dian)

Chicken pieces are deep-fried until crispy, then stir-fried in a savory, sweet, and slightly spicy sauce. Crispy outside and tender inside, with a rich sauce flavor, this is a classic Taiwanese or American-Chinese chicken dish.

Poached chicken drizzled with hot scallion oil, releasing a rich aroma. The chicken is tender and juicy, complemented by the pungent scallions and smooth oil, making it refreshing and not greasy.

Chicken dish seasoned with sand ginger (shannai), possessing a unique aroma. The chicken skin is golden, and the meat is savory and flavorful, with a distinctive taste.

A Sichuan-style cold dish where chicken is immersed in a sauce made with red oil, Sichuan peppercorns, and various spices. It is numbing, spicy, fragrant, and the chicken is tender, making it very appetizing.

A chicken dish combining sour and spicy flavors, typically seasoned with lemon, chili peppers, and spices. It has a fresh, tangy taste with a mild spicy kick.

A chicken dish sprinkled with peanut powder or flavored with peanuts. The nutty aroma of peanuts combined with the chicken adds layers of texture and rich flavor.

Chilled chicken leg meat marinated and soaked in Shaoxing wine and other liquors. It has a rich wine aroma, firm and chewy texture, and crispy skin with tender meat.

Boiled sliced pork belly drizzled with a generous amount of minced garlic and thick soy sauce. The alternating layers of fat and lean meat paired with the spicy garlic flavor make this a classic Taiwanese appetizer.

Sliced white meat dish. Based on the name, it might be flavored with coriander root ('xiang gen') or served with a sesame paste sauce as per the English description. The flavor is fresh and fragrant.

Uses tender and crisp Matsusaka pork (pork neck), served with a hot and sour sauce. The meat is springy, and the flavor is tangy and appetizing.

Large pork meatballs, deep-fried and then braised in a rich sauce. They are soft, juicy, and absorb the flavorful sauce, a traditional Chinese 'kung fu' dish.

Sliced beef shank, braised until flavorful, drizzled with a special spicy sauce. The beef is chewy with tendon, and the spicy flavor is intense.

Marbled beef slices, rich in fat. Depending on the name, it might be flavored with coriander root ('xiang gen') or a sesame paste sauce, with a tender and smooth texture.

A flavorful chicken soup originating from Sichuan, usually with hints of rattan pepper or chili. The broth is rich and savory, and the chicken is stewed until tender.

A soup dish featuring thinly sliced pork belly. The broth may have a flavor of pickled vegetables or spices, and the tender white meat is not greasy.

A rich soup dish with fatty beef slices. The beef is rich in fat, and the soup is fresh and fragrant, suitable for those who prefer strong flavors.

Chicken soup stewed with Huadiao wine. The broth has a charming wine aroma and medicinal herb flavor, nourishing and warming.

A refreshing chicken broth without chicken pieces. Suitable for customers who want hot soup but do not eat meat.

Chicken soup with mushroom meatballs. The meatballs are chewy and have the umami flavor of mushrooms, and the soup is clear and sweet.

Braised beef soup base, without beef chunks. The broth is rich, savory, and has hints of fermented bean paste and medicinal herbs.

Classic Taiwanese braised beef soup with tender, stewed beef chunks. The broth is rich and the beef is flavorful.

Noodles in chicken broth, without meat chunks. The flavor is light and simple.

Chicken soup noodles with mushroom meatballs. A simple and satisfying noodle dish.

A noodle dish with a sour and spicy broth, featuring aromatic Yunnan-style spices.

Classic Taiwanese dry mixed noodles. The noodles are tossed with crispy fried shallots and soy sauce, offering a fragrant and simple yet delicious taste.

Dry noodles mixed with a special spicy sauce. It is fragrant and spicy, suitable for customers who enjoy spicy food.

A Taiwanese national favorite. Rich braised beef soup with tender, flavorful beef chunks and noodles.

Only beef soup and noodles, no beef chunks. Suitable for those who like to drink beef soup.

Braised beef soup with rice. The rice absorbs the rich beef broth, making it very flavorful.

Minced pork stewed with pickled cucumbers, served over white rice. It has a sweet and savory flavor with a nostalgic taste.

A rice dish, possibly served with specific meats or side dishes.

Fresh seasonal vegetables are blanched and drizzled with thick soy sauce or scallion oil. They are crisp, refreshing, and help to cut through richness.

Silken tofu topped with diced preserved egg, drizzled with thick soy sauce and sprinkled with bonito flakes and scallions. It has a cool and smooth texture and is a common cold appetizer.

Tender duck blood braised in a spicy broth. It has a jelly-like, smooth texture that bursts with flavor when bitten into, offering an intensely spicy and satisfying experience.