Pin Xian Seafood Stir-fry Restaurant

Fresh fish slices are simply steamed to retain their original sweetness. The meat is tender, usually served with shredded scallions and ginger, drizzled with hot oil. Suitable to accompany white rice.

Fish is first deep-fried or pan-fried, then braised in soy sauce, sugar, and other seasonings. The flavor is moderately sweet and savory, with a bright red color. A classic braised fish dish to accompany rice.

Clams stir-fried over high heat with basil, garlic, and chili. The sauce is savory with the fresh taste of seafood, and the clams are chewy. A must-order dish at Taiwanese stir-fry restaurants.

Fresh clams stir-fried with ginger shreds, garlic, and basil over high heat. The clams are fresh and juicy, with a hint of basil aroma. Suitable as a snack with drinks or to accompany rice.

Crispy conch meat stir-fried with basil, satay sauce, or chili. The texture is crisp and chewy, with a rich flavor. Perfect with beer.

Fresh oysters coated and deep-fried until golden and crispy. Crispy outside and tender inside, full of seafood flavor, usually served with pepper salt. Served with basil for aroma, a popular fried dish.

Fresh oysters braised with fermented black beans and tofu. The savory fermented black beans enhance the freshness of the oysters. Tender and savory texture, very appetizing.

Fresh oysters drizzled with a special spicy sauce. The texture is smooth and tender, with a spicy and fragrant flavor. Suitable for those who enjoy strong flavors and spicy food.

Calamari rings stir-fried with celery segments. The celery is crisp, and the calamari is springy and fresh. Light flavor, rich in texture.

Calamari rings coated and deep-fried, sprinkled with pepper salt, scallions, and garlic. Crispy exterior, chewy interior. A classic Taiwanese snack to accompany drinks.

Fresh calamari stir-fried with Sichuan peppercorns and dried chili. The flavor is spicy and satisfying, very aromatic. Suitable for those who enjoy spicy food.

Shrimp topped with a generous amount of minced garlic sauce and steamed. Rich garlic aroma permeates the shrimp meat. Tofu or vermicelli is usually placed at the bottom to absorb the sauce.

Whole white shrimp deep-fried until crispy, tossed with scallions, garlic, chili, and pepper salt. The crispy shrimp shells can be eaten directly, savory and flavorful.

Fresh white shrimp simply blanched to retain their original sweetness. The meat is firm and springy, usually served with wasabi soy sauce.

Whole squid blanched and sliced. The meat is thick and sweet, with a crisp and tender texture. Usually served with five-flavor sauce or wasabi soy sauce for flavor.

Taiwanese baked egg with basil leaves. Rich egg flavor with a unique basil aroma. Fluffy texture, a delicious home-style dish.

Simple yet classic omelet with plenty of chopped scallions. Golden and crispy exterior, tender interior. Full of egg and scallion sweetness.

Tender tofu cubes coated in salted egg yolk sauce and stir-fried. The crumbly texture of the salted egg yolk coats the smooth tofu, savory and appetizing.

Thin slices of bitter melon stir-fried with salted egg yolk. The saltiness of the salted egg balances the bitterness of the melon, resulting in a sweet aftertaste and rich texture.

Tender and juicy loofah stir-fried with salted egg yolk. The loofah is soft and sweet, and the salted egg adds a rich layer of flavor.

Diced chives stir-fried with minced meat, fermented black beans, and chili. The texture is crisp, and the flavor is savory and spicy. An excellent dish to accompany rice.

Fried pumpkin slices coated with salted egg yolk (golden sand) and stir-fried. The pumpkin is sweet and soft, with a savory and crispy coating. A delicious blend of sweet and savory.

Fried fish cake (sweet fish cake) deep-fried until puffed and crispy, tossed with salt and pepper, scallions, and garlic. Crispy outside and soft and chewy inside, savory and suitable as a snack to accompany drinks.

Stinky tofu cubes deep-fried until crispy, tossed with salt and pepper and spices. Crispy exterior, with the unique flavor of tofu inside, dry and not greasy.

King oyster mushrooms coated and deep-fried, then tossed with salt and pepper. The texture is chewy and juicy like abalone, crispy outside and tender inside, savory and delicious.

Fried preserved eggs coated in batter, removing the pungent smell and adding a chewy texture. Seasoned with salt and pepper, scallions, and garlic. Unique flavor, rich texture.

Deep-fried small dried fish and peanuts stir-fried with scallions, garlic, and chili. Crispy texture, more fragrant with each chew. A classic Taiwanese snack to accompany drinks.

Fried preserved eggs stir-fried with dried chili, Sichuan peppercorns, and peanuts. The preserved eggs are chewy, and the sauce is spicy and flavorful. A rich and creative dish.

Deep-fried shrimp balls, served with canned pineapple slices and drizzled with mayonnaise. Sweet and sour, crispy, rich in texture. A dish loved by adults and children.

Tender fish fillets topped with stir-fried fermented bean curd and steamed. The fermented bean curd is savory and crispy, and the fish is delicate. Contrasting textures, rich aroma.

Deep-fried mantou (steamed buns) until golden and crispy. The interior has a soft, sweet, shredded texture. Often served with condensed milk, it's a popular dessert.

Tender tofu cubes deep-fried. Golden and slightly crispy exterior, hot and soft interior. Served with garlic soy sauce paste.

Loofah coated in batter and deep-fried. Crispy outside and tender inside, retaining the loofah's moisture and sweetness. Unique and refreshing texture.

Small fish, completely transparent, coated and deep-fried. The bones are soft and edible, and the texture is crispy. Usually served with salt and pepper and shrimp crackers.

Shishamo (smelt) filled with fish roe, coated and deep-fried. The fish roe bursts in your mouth with each bite, rich in texture. Crispy and delicious, suitable to accompany drinks.

Chicken cartilage coated and deep-fried, sprinkled with salt and pepper. The texture is hard and chewy, becoming more fragrant with each chew. A perfect snack to accompany beer.

Fish fillet marinated in miso paste and then grilled. The fish has the sweetness of miso and a charred aroma. Rich flavor, firm texture.

Grilled pork neck (Matsusaka pork). The meat is crisp, tender, and springy, with evenly distributed fat. Delicious with a simple sprinkle of salt and pepper or dipped in garlic vinegar sauce.

Pork belly marinated with five-spice powder and salt, then roasted and sliced. Crispy skin, alternating layers of fat and lean meat, savory and flavorful. Served with garlic sprout slices and vinegar dip to cut through richness.

Mackerel sprinkled with salt and grilled until the skin is golden and crispy. The fish is rich in fat and has a delicate texture. A squeeze of lemon juice enhances freshness and cuts through richness.

Whole corn cobs grilled, retaining moisture and sweetness. The corn cobs are crisp and sweet after peeling. Usually served with a little salt.

Grilled fish jaw, rich in fat, grilled until the surface is golden brown. The meat is tender and juicy, rich in collagen. Sprinkled with pepper salt and a squeeze of lemon juice for enhanced flavor.

Whole Pacific saury grilled. The fish is firm, with a unique slightly bitter and sweet taste. A nutritious and affordable grilled fish dish.

Beef chunks skewered and grilled. Brushed with special barbecue sauce, moderately sweet and savory. The meat is chewy and has a charcoal-grilled aroma.

Lamb chunks skewered and grilled, usually seasoned with cumin powder. Rich cumin aroma removes gaminess and enhances flavor. Tender and flavorful meat with a unique character.

Fresh pig liver slices pan-fried and coated in a rich, savory sauce. The liver is cooked to perfection, tender and not dry. Savory and sweet flavor, very appetizing.

Squid tentacles (dragon beard) coated and deep-fried, tossed with peanuts, scallions, garlic, and chili. Chewy and springy texture, crispy exterior. A very popular snack to accompany drinks.

Boneless fish fillet coated and deep-fried until golden and crispy. Crispy outside and tender inside, simply seasoned with pepper salt. A delicious dish suitable for all ages.

Fried fish fillets drizzled with sweet and sour sauce, with bell peppers and onions. Sweet and sour, appetizing, and brightly colored. The fish absorbs the sauce, rich in texture.

Shrimp stir-fried with dried chili, Sichuan peppercorns, and peanuts. The shrimp is crisp and tender, and the sauce is spicy with a Sichuan peppercorn numbing sensation. A classic Sichuan dish.

Diced chicken stir-fried with dried chili and peanuts. The chicken is tender, and the flavor is sweet with a hint of spice, very aromatic. A well-known stir-fried dish.

Smoked cured meat slices stir-fried with fresh garlic sprouts over high heat. The savory cured meat and the sweet garlic sprouts are perfectly combined. Unique flavor, very appetizing.

Shark meat stir-fried with celery and garlic sprouts, usually seasoned with bean paste. The shark meat is delicate and tender, rich in collagen. Savory and rich flavor.

Large intestines and duck blood stewed in a spicy broth, usually kept warm on a small stove. The flavor is sour and spicy, stimulating the appetite, and the ingredients are tender and flavorful. Delicious served over white rice.

Pig large intestines stir-fried with plenty of tender ginger shreds and pickled mustard greens, seasoned with vinegar. Its strong sourness is its characteristic. The intestines are chewy, and the ginger shreds cut through richness.

Loofah simmered with clams. The loofah absorbs the fresh broth released by the clams, with a soft and sweet texture. The broth is fresh and delicious, a refreshing vegetable dish.

Classic Hakka dish, stir-fried shredded pork belly, dried tofu, and squid with celery and scallions. Rich in texture, savory and glossy, very appetizing and pairs well with drinks.

Blanched pork belly slices drizzled with rich garlic soy sauce paste. The meat is rich without being greasy, and the spicy garlic paste provides a classic flavor.

Whelk meat stir-fried with basil, satay sauce, and garlic. Chewy and crisp texture, rich and savory sauce. A signature dish at Taiwanese stir-fry restaurants to accompany drinks.

Beef slices stir-fried with water spinach or gai lan over high heat, seasoned with satay sauce. The beef is tender, the vegetables are crisp, and the satay aroma is rich.

Lamb slices stir-fried with water spinach over high heat, seasoned with satay and garlic. The lamb is tender, and the satay sauce masks the gamey flavor, making it very aromatic.

Soup made with a broth base, seasonal vegetables, and egg drops. Light and refreshing flavor, suitable for cleansing the palate after a meal.

Miso soup made with fresh fish chunks. The sweetness of miso and the freshness of the fish blend together, creating a rich and smooth broth. Often includes tofu and scallions.

Clear soup made with fish chunks and plenty of ginger shreds. The broth is clear and fresh, and the ginger brings out the sweetness of the fish and removes any fishy smell. Warming and comforting.

Soup made by simmering sliced pig stomach with pickled mustard greens. The pig stomach is soft and chewy, and the broth has the sour and sweet flavor of pickled mustard greens. A classic appetizer soup that stimulates appetite and cuts through richness.

Fresh clams cooked with ginger shreds in a clear broth. Simple seasoning brings out the fresh and sweet essence of the seafood. The clams are plump.

Plump fresh oysters cooked in soup with ginger shreds and pickled mustard greens. The oysters are tender and juicy, and the broth is fresh with a slight sourness. Rich in nutrients.

Soup combining clams and frog meat. The frog meat is tender like chicken, and the clams add freshness. The broth is clear and nourishing.

Luxurious miso soup made with salmon head. Rich in collagen, the broth is fresh and rich. Usually large in portion, suitable for sharing.

Chicken soup stewed with preserved pineapple, bitter melon, and free-range chicken. The broth is sweet and slightly bitter, with the fruity aroma of pineapple. The chicken is tender, and the soup gets better with longer cooking.

Hot pot with various seafood (e.g., shrimp, clams, fish slices, squid) and vegetables. The broth is fresh and rich, suitable for group dining.

Whole squid grilled until the surface is slightly charred. The meat is thick and sweet, with a charcoal-grilled aroma. Chewy texture, usually served with pepper salt or a squeeze of lemon juice.

Thick-cut salmon fillet grilled. The salmon is rich in fat, aromatic after grilling, and tender. A nutritious and delicious grilled fish.

Milkfish belly, deboned and grilled. The belly is rich in fat and tender, with firm meat. Grilled until the skin is golden and crispy, excellent flavor.

Chicken pieces marinated in fermented bean curd, coated, and deep-fried. Crispy exterior, with a unique sweet and savory fermented bean curd aroma in the chicken. Tender and juicy.

Sweet corn chunks deep-fried or grilled, tossed with salt and pepper and spices. The savory salt and pepper enhance the sweetness of the corn. A simple yet addictive snack.

Pork knuckle braised, then deep-fried or grilled until the skin is crispy. Chewy skin and tender meat, rich in collagen. Served with pickled mustard greens and yellow mustard for a unique flavor.

Smoked German sausage slices, grilled or pan-fried. Crispy, juicy, and savory. Suitable to accompany garlic slices and beer.

Braised Eel Chunks

Shrimp and tender eggs stir-fried together. Rich egg flavor, crispy shrimp. Tender texture, a nutritious home-style dish.

Shrimp and tender tofu braised, often with peas or carrots for garnish. Smooth and light texture, suitable for the elderly and children.

Deep-fried poached egg drizzled with Thai spicy and sour sauce, served with sliced onions and cilantro. Crispy egg white, rich yolk, and appetizing spicy and sour sauce.

Fried eggs with crispy edges, drizzled with sweet and savory soy sauce paste. Simple, rustic, old-fashioned flavor, very appetizing.

Real ingredient squid balls deep-fried until golden. Chewy texture, with visible squid pieces. Sprinkled with pepper salt, a classic snack.

Eggplant and large intestines braised together with basil. The eggplant is soft and flavorful, the intestines are chewy, and the basil aroma is rich. A hearty dish to accompany rice.

Chicken butt (qilixiang) cleaned and deep-fried until crispy. Seasoned with salt and pepper. Rich in fat and aroma, crispy outside and tender inside.

Deep-fried chicken butt stir-fried with spicy ingredients. Spicy and flavorful, rich without being greasy. Suitable for diners who enjoy special cuts and strong flavors.

Braised large intestines stuffed with scallion segments, deep-fried until the skin is crispy. Crispy exterior, soft and sticky interior, with scallions in the middle to cut through richness and add aroma. Served with pepper salt.

Deep-fried large intestines stir-fried with green beans. Crispy intestines and crisp green beans. Rich texture, savory and suitable to accompany drinks.

Pork ribs deep-fried and coated in a reddish-orange sweet and sour sauce. Moderately sweet and sour, crispy outside and tender inside. A classic dish with appealing color, aroma, and taste.

Pork ribs marinated and deep-fried, tossed with salt and pepper, scallions, garlic, and chili. Dry and crispy texture, savory and flavorful. Suitable for gnawing on the bones to enjoy the meat's flavor.

Eel slices stir-fried with onions and scallions over high heat, thickened with black vinegar and sugar. The eel is crisp and tender, and the sauce is sweet and sour. Has a unique Taiwanese flavor.

Deep-fried spring rolls with shrimp paste filling between two wrappers. Golden and crispy exterior, thick and fresh filling. Served with Thai plum sauce, sweet and sour, and refreshing.

Whole deboned chicken thigh deep-fried until crispy, drizzled with a spicy, sour, and numbing special sauce. Served over shredded cabbage. Crispy outside and tender inside, with an appetizing sauce.

Frog leg pieces coated and deep-fried, tossed with salt and pepper spices. The frog meat is delicate like tender chicken, with a crispy and savory texture. A specialty fried dish.

Egg tofu deep-fried until the surface is wrinkled like old skin, while the inside remains tender. Drizzled with sauce and braised. Texture is chewy outside and tender inside, absorbing the sauce.

Pan-fried tofu and vegetables sizzle on a hot iron plate, drizzled with black pepper sauce. The tofu is soft, and the sauce is rich. The iron plate maintains heat and aroma.

Fried preserved eggs cooked in the three-cup style (sesame oil, soy sauce, rice wine) with basil. The preserved eggs are chewy, and the three-cup sauce is savory, sweet, and charred.

Rice cake chunks stir-fried with three-cup sauce until the sauce is reduced. The rice cake is soft and flavorful, with sesame oil and basil aroma. A uniquely Taiwanese snack.

King oyster mushrooms cut into chunks and cooked in three-cup sauce. The mushrooms are crisp, tender, and juicy, absorbing the rich sauce and basil aroma. A popular vegetarian dish.

Deep-fried chicken butt (qilixiang) stir-fried in the three-cup style. Removes greasiness and adds savory sauce flavor. Crispy and chewy texture.

Fresh oysters and vegetables served on a hot iron plate, drizzled with sauce. The oysters are tender and plump, and the sizzling iron plate enhances appetite and adds a charred aroma.

Tender beef strips stir-fried with onions and green peppers on an iron plate, drizzled with black pepper sauce. The meat is tender, and the black pepper is spicy and flavorful. Very appetizing.

Fresh calamari rings stir-fried with sesame oil, soy sauce, and rice wine over high heat. Basil is added for aroma. The calamari is springy and fresh, with a rich sauce.

Cleaned large intestines stir-fried with three-cup sauce ingredients. The intestines are chewy and springy, becoming more fragrant with each chew. The rich three-cup flavor is its soul.

Shrimp cooked in the three-cup style. The shrimp meat is firm and sweet, and the shells are coated in rich sauce. Delicious enough to lick your fingers.

Frog leg pieces coated and deep-fried, cooked in the traditional three-cup style. The frog meat is tender, with the aroma of sesame oil, ginger slices, and basil. Excellent flavor.

Classic three-cup chicken made with thigh meat. The meat is tender and juicy, the sauce is rich and savory, and the basil aroma is fragrant. One of Taiwan's most classic dishes.

Freshly sliced salmon sashimi. Rich in fat, with a tender texture that melts in your mouth. Served with shredded radish and wasabi soy sauce.

Sashimi platter including various fish (e.g., marlin, salmon, tuna). Taste different fish textures and freshness at once.

Various fresh vegetables and fruits with Japanese-style dressing. The dressing is sweet and sour, refreshing, and stimulates the appetite. Often garnished with seafood or imitation crab sticks.

Cooked fish roe slices, topped with mayonnaise. The fish roe has a dense, granular texture with a hint of smokiness. A classic Taiwanese cold dish.

Preserved eggs cut into pieces, drizzled with Thai spicy and sour sauce, mixed with sliced onions, tomatoes, and cilantro. Spicy and sour, refreshing, with chewy preserved eggs.

Thinly sliced smoked salmon. Has a unique smoky aroma and tender texture. Usually served with sliced onions or capers.

Shrimp soaked in a braising liquid made with Huadiao wine and Chinese medicinal herbs. The shrimp meat is sweet and springy, with a rich wine aroma. Best enjoyed chilled.

Tender cod liver, with a creamy texture like foie gras. Served with sliced onions and a sour vinegar dressing to remove any fishy smell and cut through richness. Rich in nutrients.

Cooked chicken, chilled and cut into pieces. Crispy skin and tender meat, juicy. Usually has a scallion oil aroma. A refreshing cold meat dish.

Fresh yam cut into thin shreds or chunks, drizzled with sauce. The yam has a slippery and crisp texture. Simple seasoning preserves the original flavor of the ingredients, cooling and soothing.

Lobster-flavored salad dressing mixed with fish roe or shrimp. Sweet but not greasy, often served with lettuce or on its own. A flavor loved by children.

Sliced cold cuts resembling sausage, with an interior texture mimicking foie gras. Tender texture, savory and aromatic. A common cold dish at traditional banquets.

Usually refers to a cold dish of diced fish roe salad mixed with mayonnaise. Rich in texture, with a seafood flavor and sweet salad dressing. Vibrant in color.

Raw clams (similar to cockles) marinated in soy sauce, garlic, and chili. The meat is tender, savory, and fresh, with a strong garlic flavor. A classic Taiwanese appetizer.

Sliced abalone (usually imitation abalone) drizzled with mayonnaise. Chewy and springy texture. A simple cold dish.

Honey-glazed black beans, with a soft and sticky texture, and a sweet flavor. A healthy and popular Japanese side dish.

Seasoned scallop lip. Chewy and firm texture, with sesame aroma and sweet and savory sauce. A great snack to accompany drinks.

Cooked small whelks, usually marinated in five-flavor sauce or garlic sauce. Chewy and crisp texture. Eating the meat with a toothpick is a unique experience.

Sliced octopus drizzled with sweet, sour, spicy, and savory five-flavor sauce. The octopus is chewy, and the five-flavor sauce enhances its freshness. Refreshing and appetizing.

Bamboo shoots braised in broth or chicken oil. Crisp texture with fine fibers, savory and sweet flavor. A traditional old-fashioned dish.

Long water spinach stir-fried with preserved plums or shredded pork. The texture is extremely crisp and refreshing, with a faint lotus fragrance. A unique Taiwanese vegetable dish.

Tender baby bok choy stir-fried or simmered in broth. The texture is delicate and sweet, with abundant moisture. Simple seasoning allows you to enjoy the original vegetable flavor.

Assorted fresh mushrooms stir-fried. The mushrooms have a soft and chewy texture, rich in aroma. A healthy and refreshing vegetarian option.

High mountain cabbage stir-fried over high heat. Exceptionally crisp texture, sweet flavor. Delicious with simple garlic stir-frying.

Vibrant water spinach stir-fried with garlic over high heat. Crisp texture, rich garlic aroma. The most common vegetable on Taiwanese tables.

Blanched sweet potato leaves mixed with garlic soy sauce paste or lard. Soft and smooth texture, rich in nutrients. A home-style dish with an old-fashioned flavor.

Fried noodles stir-fried with shredded pork and vegetables. The noodles absorb the sauce, with a smooth and chewy texture. A hearty main course.

White rice stir-fried with shredded pork, eggs, and scallions over high heat. Each grain of rice is distinct, with a strong wok aroma. A simple yet challenging main course.

Fried rice with fresh shrimp. The sweetness of the shrimp enhances the flavor of the fried rice. Rich in texture, very aromatic.