Sān hé yuàn gǎng shì yǐn chá (Tái běi SOGO diàn) Tái běi bì chī gǎng shì liào lǐ | jiā tíng jù cān tuī jiàn | gǎng shì yǐn chá tuī jiàn | wǎng měi chá cān tīng | tè sè měi shí | rén qì cān tīng

A whole fresh Boston lobster is simmered with vermicelli in a clay pot. The lobster meat is fresh, tender, and springy, and the vermicelli absorbs the essence of the seafood broth, resulting in a rich umami flavor. It is recommended to enjoy it while hot to savor the perfect combination of smooth vermicelli and sweet lobster.

A braised dish featuring premium ingredients such as abalone slices, pork tendon, and sea cucumber. The ingredients are stewed for a long time, resulting in a tender, chewy texture and a rich, savory sauce. This is a collagen-rich and richly textured luxurious dish.

A Cantonese clay pot dish featuring grouper belly braised in Zhuhou sauce. The fish belly is rich and tender, and the Zhuhou sauce has a strong fermented bean flavor and is rich in taste. It is suitable to be eaten with white rice, with a savory and appetizing flavor.

Shark's fin and seafood are stewed in a rich chicken broth. The soup is sweet and mellow, and the shark's fin is smooth and delicate. This is a nourishing traditional delicacy that showcases the skill in preparing the soup.

Pan-seared beef short ribs are served with golden fried garlic slices. The beef short ribs are tender and juicy with rich marbling, and the garlic slices add a crispy texture and aroma. It is recommended to eat the beef and garlic slices together for a better flavor.

Large shrimp are battered and deep-fried until golden brown, then drizzled with rich mayonnaise. The shrimp are crispy on the outside and tender on the inside, and the sauce is moderately sweet and sour, with a rich texture. This is a classic Taiwanese seafood dish loved by adults and children alike.

Crispy fried shrimp balls coated in a rich salted egg yolk sauce (golden sand). The texture is savory, sandy, and crispy, and the shrimp meat is fresh, sweet, and springy. The unique aroma of salted egg yolk coats each shrimp ball, leaving a memorable flavor.

Fresh scallops and geoduck are stir-fried with XO sauce. The scallops are tender, the geoduck is crisp, and the XO sauce brings a slightly spicy and concentrated umami flavor from dried seafood. This is a crisp, wok-hei-infused, high-end stir-fry.

Grouper fillet (grouper balls) is stir-fried with green vegetables (jade). The fish remains delicate and tender, and the seasoning is light to highlight the original flavor of the fish. This is a refreshing and healthy fish dish.

Fresh shrimp are deep-fried and then stir-fried with salt and pepper and spices. The crispy shrimp shells can be eaten directly or peeled, and the meat is firm and sweet. The savory and slightly spicy seasoning is perfect for pairing with drinks or rice.

Shrimp is diced and stir-fried with onions, fried dough sticks, and other ingredients until crumbly. It is eaten by wrapping it in fresh lettuce leaves. The texture is refreshing and crisp, and the sweetness of the shrimp perfectly complements the crispness of the lettuce, creating rich layers of flavor.

Tender scrambled eggs with fresh shrimp, seasoned with black truffle. The special aroma of truffle enhances the flavor layers of the scrambled eggs, and the shrimp adds texture. It is a rich and smooth delicate egg dish.

Tender beef slices are stir-fried with eggs and truffle is added for aroma. The beef is tender and juicy, the scrambled eggs melt in your mouth, and the subtle aroma of truffle permeates the dish. This is a delicious, upgraded version of a home-style dish suitable for all ages.

Flounder (Halibut) is steamed and topped with crispy, stir-fried fermented bean curd crumble. The fish is delicate and tender, rich in oil, and the contrast with the savory and crispy fermented bean curd crumble is distinct. This is a classic steamed fish dish that goes well with rice.

A stir-fry combining olive vegetables, Matsusaka pork, and green beans. The Matsusaka pork is crisp and tender, the olive vegetables bring a unique savory and sweet flavor, and the green beans are crisp. This is a uniquely flavored and crisp dish that goes well with rice.

Fatty intestines are deep-fried until crispy and then dry-fried with green beans. The intestines are crispy on the outside and soft on the inside with no fishy smell, and the green beans are fresh and crisp, with a savory and peppery flavor. This is a classic Sichuan dish that pairs well with drinks.

Stir-fried black fungus (cloud ear fungus), yam, and fresh asparagus. The colors are bright, and the texture is crisp and refreshing with the smoothness of yam. This is a light and healthy vegetable dish that emphasizes the original flavors of the ingredients.

Bitter melon is stir-fried with salted egg yolk. The bitter melon is crisp and slightly bitter, and the sandy texture of the salted egg yolk neutralizes the bitterness while adding a savory flavor. The flavor is unique, and it is a common specialty home-style dish in Taiwan.

Tofu and mushrooms are braised in a soy sauce-based sauce. The tofu absorbs the umami of the mushrooms and the sweet and savory flavor of the sauce, and the texture is soft. This is a classic vegetarian home-style dish that goes well with rice.

Cabbage is quickly stir-fried with crispy sakura shrimp over high heat. The sakura shrimp release a rich seafood aroma, while the cabbage remains sweet and crisp. Simple seasoning highlights the natural freshness of the ingredients.

Fresh Chinese broccoli is blanched or stir-fried and then drizzled with oyster sauce. The stems of the Chinese broccoli are crisp and tender, the leaves are soft and smooth, with a slight bitter-sweet taste that complements the savory oyster sauce. This is a classic Cantonese vegetable dish.

Smoked bacon is stir-fried with cabbage. The bacon fat moistens the cabbage, bringing a smoky meat aroma, while the cabbage remains sweet and crisp. It has a savory and fresh flavor and is a very popular home-style stir-fry.

Water spinach is quickly stir-fried after being sautéed with a generous amount of minced garlic. The water spinach is crisp, and the garlic aroma is rich and pervasive. This is a classic and very common stir-fried green vegetable in Taiwan.

Chopped salted eggs (golden) and century eggs (silver) are stewed with seasonal vegetables. The two types of eggs provide rich layers and a savory flavor, and the thick sauce coats the vegetables. The texture is rich, and the flavor is unique.

Lettuce is quickly stir-fried with fermented bean curd sauce. The lettuce is crisp and juicy, and the fermented bean curd sauce brings a unique fermented soybean aroma and a sweet and savory flavor. This is a specialty stir-fried dish with a Cantonese flavor.

A selected set menu designed for four people. It includes signature dishes such as seafood soup, steamed fish, pork ribs, and shrimp balls, along with white rice and dessert. The dishes are well-balanced, and the portions are generous, making it a convenient choice for gatherings with family and friends.

A luxurious set meal for five people. It includes high-end dishes such as a platter, grouper, Matsusaka pork, seafood soup, and abalone casserole, along with drinks and white rice. The ingredients are premium, and the dishes are diverse, suitable for banquets or celebrations.