Nangang Bao Bing Xiao Chi (Dong Zhi Hong Dou Tang Yu Ding, Shao Xian Cao, Re Dou Hua, Hua Sheng Tang, Chou Dou Fu, Ke Zai Jian)

Classic Taiwanese night market snack. Made with fresh oysters, eggs, and vegetables, coated with tapioca starch batter and fried until crispy outside and tender inside, then drizzled with special sweet and spicy sauce. Chewy and fresh.

Pan-fried dish without oysters. Made with double eggs and vegetables, mixed with batter. Suitable for diners who don't eat seafood, with a rich egg flavor.

Taiwanese fermented tofu dish. Tofu is deep-fried until golden and crispy, served with sweet and sour Taiwanese kimchi. Unique aroma and crispy exterior with tender interior.

Traditional Taiwanese snack. The outer skin is made of sweet potato starch, chewy and translucent. The filling contains seasoned pork and diced bamboo shoots. Steamed or deep-fried, then served with sweet and savory sauce.

Noodle soup with rich toppings. Contains various seafood, meat slices, and vegetables, served with traditional yellow oil noodles. The broth is sweet and fresh, and the noodles are smooth.

Rice noodles with rich toppings. Contains various seafood, meat slices, and vegetables, served with fine rice noodles. The rice noodles absorb the essence of the broth, with a delicate texture.

Noodles with rich toppings. Mi-ta-i is a short, thick, round rice noodle with a chewy and slippery texture. Served with assorted toppings and savory broth.

Noodles with rich toppings. Kway teow are wide, flat rice noodles with a soft, smooth texture. Served with assorted seafood and meat toppings.

Taiwanese savory congee. Rice is cooked with various seafood ingredients, resulting in a fresh and sweet broth. Usually contains shrimp, clams, squid, etc.

Congee made with fresh oysters as the main ingredient. Every bite is filled with the fresh, sweet taste of the sea. Ginger shreds are added to remove fishiness and enhance flavor.

Taiwanese specialty fish congee. Made with boneless milkfish, the fish is tender, and the broth is light and sweet. A nutritious traditional dish.

Simple and refreshing noodle soup. Broth served with noodles, usually with a little vegetable and scallions. Enjoy the original flavor of the broth and the texture of the noodles.

Dry-mixed assorted noodles. Rich seafood and meat toppings cover the noodles, served with sauce. Rich flavor and complex texture.

Traditional Taiwanese dry mixed noodles. Cooked noodles are mixed with special sauce (like meat sauce or lard with shallots), releasing a rich aroma. Usually served with bean sprouts or chives.

Clear soup made with assorted ingredients. Includes various seafood, shredded meat, and vegetables, resulting in a rich and sweet broth.

Clear soup made with fresh milkfish. The fish is delicate and fresh, with ginger shreds for flavor. The broth is light and refreshing.

Soup made with fresh oysters. The broth is full of oceanic flavor, with plump oysters. Ginger shreds and basil are usually added to remove fishiness and enhance aroma.

Clear soup made from fresh clams. The umami released by the clams makes the soup sweet and delicious. Ginger shreds and chopped scallions are added for a simple yet flavorful taste.

Common Taiwanese soup. Soft pig's blood cubes are cooked in a broth with pickled mustard greens and chives. The texture is smooth, and the broth has a slightly sour aroma.

Home-style soup. Beaten eggs are drizzled into boiling broth to form egg flowers. Smooth texture, light and delicious.

Taiwanese shaved ice. Ice is shaved into fine crystals and drizzled with syrup. Customers can choose from various toppings (e.g., beans, pearls, taro balls, etc.) for a cool and refreshing treat.

Traditional dessert. Smooth and delicate texture with a soybean aroma. Served with syrup and your choice of toppings, suitable for both hot and cold.

Classic Taiwanese beverage. Freshly ripened papaya blended with fresh milk. The texture is rich and smooth, sweet and delicious.

Creamy mung bean smoothie with fresh milk. The refreshing aroma of mung beans perfectly blends with the milk, creating a delicate texture that quenches thirst.

A smoothie made from cooked mung beans. The texture is creamy and icy, retaining the rich mung bean aroma.

Cooling and soothing drink. Diced grass jelly added to honey water. Slippery texture with herbal fragrance and honey sweetness.

Dessert in a bowl. Smooth grass jelly base with fresh milk, topped with red beans, taro, and other rich ingredients. Layered texture, suitable as a snack.

Beverage. Large pieces of smooth grass jelly added to fresh milk. Each sip delivers the smoothness of grass jelly and the richness of milk.

Rich taro paste or taro chunks with fresh milk. The taro aroma is rich, and the texture is creamy. It becomes smoother when mixed with fresh milk.

Fresh milk with brown sugar pearls (fen yuan). No tea leaves, enjoy the original milk flavor and the chewy brown sugar pearls.

Fresh milk with creamy red beans and chewy pearls. Rich texture, the sweetness of red beans and the chewiness of pearls complement each other.

Freshly squeezed juice made from fresh lemons. Sour and appetizing, rich in Vitamin C, refreshing and thirst-quenching.

Iced Lemon Black Tea. Black tea base with fresh lemon juice and slices. The tea aroma is complemented by the sourness of lemon, refreshing and palate-cleansing.

Milk tea made with black tea that has a natural honey aroma. Unique sweet tea flavor with a rich milk aroma.

Honey Black Milk Tea with Pearls. Combines a unique tea aroma, milkiness, and the chewy texture of pearls.

Milk tea with whole pudding and pearls. The smooth and sweet pudding and chewy pearls create a dessert drink with rich texture.

Milk tea with smooth grass jelly. The herbal sweetness of grass jelly perfectly combines with the milk tea, creating a smooth texture.

Milk tea with egg pudding. The caramel sweetness and smooth texture of the pudding blend into the milk tea, making it sweet and rich.

Taiwanese specialty black tea. The tea leaves develop a natural honey aroma after being bitten by the small green leafhopper. The tea soup is amber-colored, sweet, and not astringent.

Lightly fermented oolong tea. The tea soup is emerald green and bright, with a clear floral aroma and a refreshing, sweet aftertaste.

Famous green tea variety. The tea soup is clear and emerald green, with a fresh bean and floral aroma, and a lively, sweet taste.

Taiwan Tea No. 12. Known for its unique subtle milky and floral aroma, the tea soup is golden yellow, smooth, and sweet.

Heavily fermented and roasted oolong tea. The tea soup is dark brown, with a unique 'Guanyin rhyme' and charcoal aroma, and a mellow, sweet aftertaste.

Taiwan Tea No. 18, from Sun Moon Lake. Features a natural cinnamon aroma and a hint of mint. The tea soup is bright red, with a strong and unique flavor.

Black tea made from native Taiwanese wild tea trees. Unique flavor with a deep woody aroma and wild notes, resistant to brewing and with a strong sweet aftertaste.

Classic large-leaf black tea, imported from India and grown in Sun Moon Lake. The tea soup is deep red and rich, with a malt aroma and a robust taste.