Luo Shi Fu Jiang Wei Chuan Ke Cai

Preserved egg drizzled with special garlic sauce and seasonings, served cold. Chewy texture with a strong garlic flavor, a classic appetizer.

Crispy taro pastry served with fragrant sakura shrimp. Crispy crust, smooth filling, with a blend of savory and sweet flavors.

Stir-fried with pickled watermelon cucumber (a Taiwanese specialty) and beef slices. The sour and salty taste of the pickled watermelon cucumber brings out the sweetness of the beef, creating a unique flavor.

Bitter melon and tender beef sizzle on a hot plate. The slightly bitter taste of the bitter melon perfectly blends with the savory juices of the beef, releasing a rich aroma.

Selected premium Matsusaka pork (pork neck), with a crispy, tender, and springy texture. Available in various flavors, each with its own unique characteristics.

Eggplant and various seafood ingredients are braised together until flavorful. The eggplant absorbs the seafood broth, becoming soft and juicy, perfect with rice.

Fish maw, rich in collagen, simmered with seafood. The broth is rich and delicious, with a smooth texture, a nourishing delicacy.

Fresh squid and shrimp stir-fried with spicy sauce. Sweet seafood coated in a spicy sauce, with a crispy texture and an addictive spicy kick.

A traditional famous dish from Yilan, Taiwan. Although called 'braised pork', it's actually a rich mixed soup. Contains napa cabbage, shredded pork, crispy egg bits, and other ingredients. The soup is sweet and savory.

Tender tofu pan-fried on a hot plate, slightly charred on the outside and silky smooth inside. Served with black pepper sauce, rich in aroma.

Preserved egg, deep-fried and then stir-fried with dried chili peppers and peanuts. Spicy, fragrant, with chewy and flavorful preserved egg.

Homestyle stir-fried dried tofu with a firm texture. Can be paired with shredded beef or pork, savory and pairs well with rice.

Deep-fried pork ribs. Jing sauce flavor is sweet and sour, appetizing; salt and pepper flavor is savory and crispy, suitable as a snack with drinks.

Tender tofu dish. Crab roe flavor is rich and delicious; golden sand flavor is coated in salted egg yolk, savory and creamy.

Blanched pork belly slices drizzled with special garlic soy paste. The meat is tender and not greasy, with a rich garlic aroma.

Matsusaka Pork Neck. Pineapple flavor is fruity and sweet-sour; sesame oil flavor is mellow and nourishing.

Tofu cooked with the "three cup" sauce of sesame oil, soy sauce, and rice wine. Basil is added for fragrance, resulting in a rich flavor.

Fresh squid dish. Salted egg (golden sand) flavor is coated in rich salted egg yolk, intensely fragrant; salt and pepper flavor is crispy and savory.

Includes a beef dish and Golden Sand Shrimp Balls. Golden Sand Shrimp Balls are crispy fried shrimp balls coated in salted egg yolk sauce, crispy outside and tender inside.

Large shrimp balls with taro and spicy sauce. The aroma of taro and the slightly spicy taste complement each other, creating a unique flavor.

Delicate cod, available with fermented bean paste braise, traditional red braise, or steamed, all showcasing the fish's freshness.

Fresh Lúyú (snakehead fish), with firm and elastic flesh. Available with various cooking methods to suit different tastes.

Tender and delicate yellow croaker, a premium seafood ingredient. Delicious whether prepared with a rich fermented bean paste red braise or a light steam.

Eggplant and shrimp are dry-braised until the sauce thickens and is flavorful. The eggplant is soft, the shrimp is sweet, and the flavor is rich.

Crispy and tender Matsusaka pork stir-fried with Hangzhou peppers (green chili peppers). The fresh, slightly spicy flavor of the Hangzhou peppers perfectly complements the richness of the pork.

Cooked with freshwater Lúyú (snakehead fish) and homemade Sichuan pickled vegetables. The soup is sour, spicy, fresh, and fragrant, with a unique numbing sensation and tender fish.

A combination of squid, shrimp balls, and chicken for a surf-and-turf trio. Features fermented bean paste seasoned with sweet fermented rice wine, offering a savory taste with sweetness and wine aroma.

A Sichuan-style dry pot dish. Tender chicken thigh with lotus root, mushrooms, and other ingredients, dry-fried with special spicy sauce and Sichuan peppercorn oil. Intensely fragrant and satisfyingly spicy.

A rich dish resembling a mini spicy hot pot. Includes duck blood, intestines, tofu, and other classic hot pot ingredients, all soaked in Chef Luo's special spicy broth.

Clear soup made with fresh clams, with ginger slices to remove fishiness and enhance flavor. The soup is fresh, sweet, and refreshing, full of oceanic essence.

Soup simmered with crisp bamboo shoots and sliced pork. The bamboo shoots have a refreshing crunch, and the soup is sweet and savory, a traditional home-style delicacy.

Hakka-style soup. The preserved mustard greens (fuk choy) lend a unique sour and fragrant taste, simmered with pork belly and sliced pork. It's appetizing and cuts through richness.

Simmered with aged preserved radish and chicken. The older the preserved radish, the more fragrant it becomes. The soup is mellow and deep, with a unique traditional flavor.

Soup made with Hakka preserved mustard greens, pork belly, and fresh fish. The sourness of the preserved mustard greens enhances the fish's freshness, creating a layered flavor.

Classic Taiwanese banquet soup. Simmered with dried squid, canned conch meat, and plenty of garlic sprouts. The broth is rich and sweet, full of oceanic and garlic flavors.

Deep-fried large fish head, stewed in a clay pot with abundant ingredients and broth. The broth is rich, the fish is tender, and the portion is generous.

A nourishing soup simmered with Northern Cordyceps and chicken. The soup is golden in color, fragrant, and sweet, with invigorating properties.

A combination meal for 2-3 people, including three selected dishes and one soup. Choose between Set A or Set B for your preferred combination of dishes.

A generous set meal for 4-5 people, including five dishes and one soup. Set A focuses on classic rich flavors, while Set B offers a diverse and balanced selection.

A large set meal for 6-7 people, including six dishes and one soup. It features a collection of Hakka and Sichuan famous dishes, perfect for family or friend gatherings.