Sheng Ji Crispy Stinky Tofu

Fermented tofu deep-fried at high temperature until golden and crispy on the outside, while remaining soft on the inside. It has a unique fermented aroma, usually served with Taiwanese pickled cabbage and special sauce, offering a strong and appetizing flavor.

Crispy fried stinky tofu made specifically for vegetarians, using vegetarian seasonings and sauces. Crispy on the outside and soft on the inside, served with crisp pickled cabbage, it's a classic Taiwanese vegetarian snack.

Hong Kong-style fried rice featuring fresh shrimp as the main ingredient, stir-fried with eggs and scallions over high heat. The rice grains are distinct and possess a 'wok hei' aroma, with a dry, flavorful, and intensely fresh taste.

Fried rice stir-fried with shredded pork, accompanied by egg aroma and scallions. The shredded pork is tender, the rice grains are distinct, and the flavor is moderately savory.

Classic Cantonese-style fried rice with rich ingredients, usually including diced char siu and shrimp. Golden in color, rich in aroma, and satisfyingly textured.

Fried rice stir-fried with diced Hong Kong-style preserved sausage or liver sausage. The savory aroma of the preserved meat fat seeps into the rice, creating a unique, rich flavor with a blend of sweet and savory notes.

Fried rice with diced honey-glazed char siu. The sweetness of the char siu and the savory sauce blend perfectly with the rice, making it a beloved staple of Hong Kong cuisine.

Simple and pure egg fried rice, seasoned only with eggs and scallions. Focuses on stir-frying technique to showcase the perfect fusion of rice and egg aroma.

Wide, flat rice noodles stir-fried over high heat with shredded pork and vegetables. The noodles are smooth and chewy, absorbing the savory flavor of the sauce.

Stir-fried with Hong Kong-style noodles and abundant ingredients. The noodles are typically springy and chewy, with a flavorful sauce, a classic Hong Kong noodle dish.

Large portion. A thickened broth made with red vermicelli, containing braised large intestines and fresh oysters. The broth is savory and smooth, often enhanced with black vinegar and minced garlic when served.

Small portion. Famous Taiwanese snack, a thick dashi broth base with red noodles, served with large intestines and oysters. Rich in flavor.

Plain vermicelli soup without large intestines or oysters. Suitable for those who prefer to taste the original flavor of the noodles and broth, or for those who do not eat offal or seafood.

A traditional snack made by steaming glutinous rice with ingredients in a tube. It has a soft and sticky texture, drizzled with sweet chili sauce and cilantro for a unique flavor.

Translucent, chewy skin wraps a filling of pork marinated in red yeast rice. Fried until crispy on the outside and soft on the inside, the red yeast rice imparts a unique wine aroma and sweetness.

Meat dumplings with pork and crisp bamboo shoot filling. The crisp texture of the bamboo shoots balances the richness of the meat filling, making it even more delicious with the special sauce.

A combination of meat dumplings offering multiple flavors, usually including red yeast and bamboo shoot varieties, satisfying diners who want to try different tastes.

Fine strands of dough are rolled up, steamed, and then deep-fried. The exterior is golden and crispy, while the interior is distinct and fluffy, with a light dough aroma and sweetness.

Soup made by stewing pork ribs with various Chinese medicinal herbs for a long time. The soup is sweet and mellow, with tender pork ribs, offering nourishing and health-promoting flavors.

Fried crispy pork ribs stewed with creamy taro. The taro dissolves into the soup, making it richer and more flavorful, while the crispy pork ribs are tender and infused with flavor.

Stewed with refreshing winter melon and fried crispy pork ribs. The winter melon absorbs the savory flavor of the pork ribs, resulting in a clear, sweet, and non-greasy soup, with tender crispy pork ribs.

Soup made by stewing bitter melon with pork ribs. The slight bitterness of the bitter melon complements the sweetness of the pork ribs, resulting in a clear, sweet, and refreshing soup that helps to clear internal heat.

Traditional herbal soup, usually containing herbs like Poria cocos, Euryale ferox, lotus seeds, and Chinese yam, with pork intestines or stomach. The soup is mild and fragrant, with body-conditioning effects.

A classic home-style soup stewed with mushrooms and chicken. The umami of the mushrooms infuses the soup, the chicken is tender, and the broth is clear and delicious.

Winter melon and crispy pork rib soup with noodles. The noodles, which absorb the soup, are paired with tender crispy pork ribs and sweet winter melon, making it a filling noodle soup.

Taro and crispy pork rib soup with noodles. The rich taro-infused soup coats the noodles, offering a rich and satisfying texture, perfect for taro lovers.

White rice topped with rich braised pork sauce, served with various side dishes (such as braised egg, shredded bamboo shoots, or tofu). The braising sauce is savory and pairs well with rice, with abundant toppings.

Dry-mixed noodles topped with special minced meat sauce and various toppings. The noodles are chewy and flavorful after mixing, full of minced meat aroma.

Wide flat hor fun noodles mixed with special minced meat sauce and abundant toppings. The smooth texture of the hor fun perfectly combines with the savory minced meat sauce.

Various cold or braised side dishes offered by the restaurant, such as seaweed, dried tofu, pig ears, etc. Suitable for pairing with main dishes to add textural variety.

Fresh seasonal green vegetables quickly blanched in boiling water, drizzled with soy paste, braising liquid, or minced garlic for seasoning. Crisp and refreshing.