Ping Jia Kuai Chao

Savory and flavorful chicken dish, with tender and juicy meat, crispy skin and chewy texture, suitable for pairing with drinks or rice.

Meat slices stir-fried with plenty of scallions over high heat. Rich scallion aroma, tender meat, a classic Taiwanese stir-fry dish.

Meat slices and vegetables stir-fried with rich satay sauce over high heat, savory and slightly spicy, very good with rice.

Classic Sichuan flavor combining sour, sweet, spicy, and savory. Shredded pork stir-fried with wood ear mushrooms, bamboo shoots, etc., in a rich sauce.

Shredded pork stir-fried with sweet bean sauce, with a rich sweet and savory flavor, usually served with shredded scallions.

Boiled pork belly slices drizzled with special garlic soy sauce, rich in garlic aroma, the slices are fatty but not greasy.

Diced chicken stir-fried with dried chili peppers and peanuts, with a spicy, crispy texture and tender chicken.

Deep-fried chicken cubes stir-fried with plenty of dried chili peppers, numbing, spicy, fresh, and fragrant, with a crispy exterior and tender interior, an excellent dish to accompany drinks.

Tender beef brisket chunks stewed in a rich sauce, with carrots or radishes. The sauce is rich and savory, and the beef is tender.

Pan-fried pork belly slices stir-fried again with dried tofu, green peppers, or garlic sprouts, savory and slightly spicy.

Shredded green peppers stir-fried with shredded meat over high heat. Crisp green peppers, tender meat, refreshing and appetizing.

Simply seasoned stir-fried shrimp, preserving the original sweet flavor of the shrimp, with a springy texture.

Deep-fried shrimp balls, crispy and golden, served with pineapple slices and drizzled with mayonnaise, sweet and sour, loved by adults and children.

Pork intestines and duck blood stewed in spicy bean paste sauce, usually kept warm on a small stove, rich and spicy.

Classic Hakka dish. Pork intestines stir-fried with plenty of ginger shreds and vinegar, intensely sour, with chewy and springy intestines.

Fresh squid slices stir-fried with vegetables, the squid is crisp, tender, and sweet, with a light and fresh seasoning.

Fresh oysters braised with black fermented beans and tofu. The flavor is savory and sweet with a lingering aftertaste, a perfect dish to accompany rice.

Fresh oysters lightly battered and deep-fried until crispy, with a soft interior, flavored with basil and served with pepper salt.

Traditional Hakka specialty. Dried tofu, squid, shredded meat, and celery stir-fried, savory and flavorful, with a rich texture.

Deep-fried pork chop coated in sweet and sour sauce, with a bright red color, crispy outside and tender inside, appetizingly sweet and sour.

Boneless pork loin strips deep-fried and coated in sweet and sour sauce, with a balanced sweet and sour taste, and tender meat.

Tender fish fillets deep-fried until golden, drizzled with sweet and sour sauce, boneless and easy to eat, with a fresh and delicious flavor.

Hot sizzling plate dishes, drizzled with black pepper sauce or special sauce, sizzling and aromatic.

Stir-fried seasonal vegetables over high heat, retaining their crisp texture and fresh sweetness, refreshing and palate-cleansing.

Braised with sesame oil, soy sauce, and rice wine, with basil for aroma. The flavor is sweet, savory, and rich, a classic Taiwanese flavor.

A hearty hot pot suitable for sharing, with a rich broth and abundant ingredients, warm and satisfying.

Crispy and tender sword bamboo shoots stir-fried with shredded meat and bean paste, savory and slightly spicy, very good with rice.

Fresh clams stir-fried with basil, garlic, and chili peppers, full of basil aroma and fresh sea flavor.

Fresh mushroom dish. Choose stir-fried to preserve the original flavor, or deep-fried for a crispy exterior and soft interior, full of aroma.

Luffa lightly battered and deep-fried, with a crispy exterior and juicy, sweet interior, a unique way to enjoy luffa.

Diced firm tofu deep-fried until golden, with a slightly crispy exterior and tender interior, best enjoyed with garlic sauce.

A fluffy baked egg filled with sweet shrimp, rich in egg flavor and tender in texture.

Classic Taiwanese home-style dish. Crispy preserved radish (dried radish) is added to pan-fried eggs, savory and pairs well with rice, full of traditional flavor.

Baked egg with whitebait, rich in calcium, with a light sea flavor, tender texture, suitable for all ages.

Pan-fried tofu braised with vegetables and soy sauce, the sauce is savory and flavorful, and the tofu is tender.

Tender tofu cooked with minced meat and spicy bean paste, with a numbing, spicy, and fragrant flavor, a perfect dish to go with rice.

Sweet luffa cooked with fresh clams. The broth blends the essence of both, light and sweet.

Shredded dried tofu stir-fried with shredded meat, with a rich texture and chewiness, a classic home-style dish to accompany drinks.

Green beans deep-fried and then stir-fried with minced meat and dried shrimp, with a slightly wrinkled skin, savory and dry, with a unique flavor.

Tender leeks stir-fried with shredded meat. The unique aroma of leeks combines with the meat juices, resulting in a tender and sweet flavor.

Tender cod topped with crispy fried shredded pork floss, the fish is fresh and delicious, the floss is savory and crispy, creating a rich texture.

Whole fresh fish braised in spicy bean paste sauce, the sauce is rich and slightly spicy, penetrating the fish, full of flavor.

Fresh fish pan-fried then braised in soy sauce, seasoned with scallions, ginger, and garlic, savory and flavorful, with tender fish.

Steamed fresh sea bass, drizzled with scallion oil and steamed fish soy sauce, preserving the fish's original sweetness and delicate texture.

Delicate yellow croaker steamed, with a rich fresh flavor and tender texture, light and healthy.

Yellow croaker pan-fried then braised, with a rich braising sauce, the fish absorbs the sauce, savory and delicious.

Pan-fried tofu served on a hot sizzling plate, drizzled with black pepper sauce, crispy outside and tender inside, with a rich aroma.

Fresh shrimp deep-fried and then stir-fried with scallions, garlic, chili peppers, and pepper salt. The shells are crispy and can be eaten directly, savory and addictive.

Minced pork stir-fried with eggs and rice over high heat, each grain is distinct, with rich egg aroma and wok hei.

Fresh shrimp stir-fried with rice, with a light and fresh flavor, a classic fried rice.

Chewy ramen stir-fried with beef slices and vegetables, the sauce coats the noodles, with a smooth and flavorful texture.

Ramen stir-fried with wood ear mushrooms, eggs, shredded meat, and vegetables, abundant ingredients, with diverse textures.

Stir-fried ramen with a variety of seafood and meat, abundant ingredients, and delicious flavor.

Noodle soup with abundant ingredients, including seafood, meat slices, and vegetables. The broth is fresh and sweet, and the noodles are chewy.

Classic Taiwanese noodle dish. Rich braised broth, tender stewed beef chunks, served with chewy noodles.

Crispy pickled mustard greens and chewy pork stomach. The broth is sour and appetizing, refreshing and palate-cleansing.

A simple and light soup with vegetables and tofu, refreshing flavor, suitable to accompany strongly flavored dishes.

Plump fresh oysters cooked in soup with pickled mustard greens, removing any fishiness and enhancing freshness. The broth is fresh and slightly sour.

A thick soup with abundant ingredients, balanced in sourness and spiciness, with wood ear mushrooms, tofu, bamboo shoots, etc., offering a rich texture.

Sweet corn soup, usually with egg drop, mild flavor, suitable for all ages.

Fresh clam soup cooked with only ginger shreds and scallions. The broth is clear and fresh, allowing you to taste the purest flavor of the clams.

Clam soup (written as '蚋仔湯' on the menu). The broth is milky white with a rich garlic flavor, believed to be beneficial for liver health.

Marinated meat slices grilled and drizzled with a thickened sauce, served with white rice. Rich meat flavor, the sauce is delicious mixed with rice.

A flavorful rice dish with a combination of three types of seafood or meat, generous ingredients, and a smooth sauce.

Braised beef brisket with sauce poured over white rice. The beef is tender, and the sauce is rich and good with rice.

Personal portion of Kung Pao Chicken with rice, spicy and appetizing, with tender and smooth chicken.

Personal portion of Garlic Pork Belly with rice, refreshing and not greasy, the garlic sauce is very good with rice.

Savory salt-baked chicken served with white rice, simple and delicious, with tender and juicy meat.

Aromatic scallion-sizzled beef over rice, with tender beef and rich scallion aroma, making your mouth water.

Pan-seared or grilled beef short ribs served with white rice. The meat is firm with rich, sweet fat.

A whole deep-fried chicken leg, crispy and golden on the outside, juicy on the inside, a satisfying bento box dish.

Taiwan's national delicacy. Thick and juicy deep-fried pork chop, savory and flavorful, a perfect match with white rice.

Chewy white rice, the essential staple to accompany stir-fried dishes.