Jin Yuan Pai Gu Wan Nian Dian

Classic Taiwanese bento box. Thick bone-in pork chop is marinated and then deep-fried until crispy on the outside and juicy on the inside. Served with white rice and side dishes like pickled mustard greens and braised pork sauce, offering a rich texture.

Crispy fried pork chop with noodle soup. The pork chop is usually served separately to maintain its crispiness. The broth is light, and the noodles are smooth, a great choice for noodle lovers.

Whole large chicken leg deep-fried to golden brown. The skin is thin and crispy, and the meat inside is tender and juicy. Served with white rice and traditional side dishes, it's a generous portion.

Crispy fried large chicken leg with noodle soup. The chicken leg has a crispy skin and tender meat, while the noodle soup is warm and smooth. They complement each other perfectly.

Crispy fried pork chop drizzled with rich Taiwanese curry sauce. The flavor is mild with a hint of sweetness and spices, making it very appetizing.

Crispy fried chicken leg served with rich Taiwanese curry rice. The curry sauce adds moisture and aroma, perfectly complementing the fried chicken leg.

Noodle soup with a generous amount of pickled mustard greens. The broth has the unique sour and savory taste of pickled mustard greens, refreshing and appetizing, suitable for those who prefer a lighter meal.

A la carte signature crispy fried pork chop. Marinated to perfection with a black pepper aroma, it has a crispy exterior and firm meat, suitable for sharing or as an extra dish.

A la carte crispy large chicken leg. Fried to a golden crisp, locking in the juices inside, offering the satisfaction of a hearty bite of meat.

Crispy pastry filled with minced meat and vegetables. Deep-fried to a satisfying crunch, even better when dipped in sauce.

Taiwanese-style snack. Filled with shrimp paste and water chestnuts, it has a crispy exterior and a sweet, chewy interior with rich layers of texture.

Deep-fried tender tofu, with a slightly crispy exterior and a hot, soft interior. Usually drizzled with thick soy sauce or sweet chili sauce, simple yet delicious.

White rice topped with pork belly braised for a long time. The braising sauce is perfectly balanced between savory and sweet, with a rich aroma of fat. It's a must-eat national dish in Taiwan.

Fresh seasonal green vegetables are blanched and then seasoned with thick soy sauce, minced garlic, or braised pork sauce. Crisp and refreshing, providing balanced nutrition.

Assorted traditional Taiwanese side dishes, such as seaweed, dried tofu, or braised eggs. Perfect as an appetizer before the meal.

Refreshing drinks served in the restaurant, perfect for cleansing the palate after a meal.