Wu Yue Xue Ke Jia Si Fang Zhen Niang

Soup made with Hakka preserved vegetables and pork slices. The soup has the unique sweet and sour taste of preserved vegetables. Refreshing and appetizing, it is a home-style Hakka soup.

Stewed with pork tripe and preserved vegetables. The pork tripe is clean, not fishy, and has a chewy texture. The soup is mellow, and the aroma of preserved vegetables blends with the meat.

A classic combination of pickled Chinese mustard and pork tripe. The soup is sour and rich, which can relieve greasiness and stimulate appetite. Suitable for diners who like sour and refreshing flavors.

Fresh clams cooked with plenty of shredded ginger, the soup is extremely sweet and fresh, with a slight warmth from the ginger. Simple yet allows you to taste the original flavor of the ingredients.

Combines sweet and crisp bamboo shoots with clams, the soup is light and elegant. Full of seasonal flavor, refreshing.

A Hakka-style hot pot with various ingredients, rich and flavorful soup. Includes preserved vegetables, pork, etc., suitable for sharing among many people to taste authentic Hakka saltiness.

A hot pot stewed with seasonal mustard greens, clams, and chicken. The soup is fresh and delicious, the mustard greens are slightly bitter and sweet, and the chicken is tender and juicy.

Traditional Taiwanese soup, stewed with preserved pineapple sauce and bitter melon. The sweetness of the pineapple balances the bitterness of the bitter melon, making the soup mellow and smooth.

Stewed with plenty of garlic, clams, and chicken. The garlic aroma is rich and the soup is sweet and fresh. The garlic becomes tender and not spicy after stewing, with nourishing effects.

Stewed with aged preserved radish, preserved radish, and fresh radish (symbolizing three generations) and black chicken. The soup is mellow and deep, with a unique aged aroma, requires advance booking.

Stir-fried with sesame oil and ginger, then stewed with chicken and rice wine. Rich aroma, with warming and nourishing effects, suitable for cold weather.

Black-bone chicken soup with flower mushrooms and red dates. The soup is sweet and has a rich mushroom aroma. The black-bone chicken is firm and is a nourishing and delicious soup.

A rich set meal for two, including exquisite appetizers, signature salt-baked chicken, seafood dishes, fresh stir-fried vegetables, and a main pot dish. You can taste many of the restaurant's signature dishes at once.

A luxurious combination suitable for four people, with a wide variety of dishes. Includes chicken, pork, seafood, and vegetable dishes, with generous portions and diverse flavors.

A double platter combining Hakka salt pork and sausage. Salty and good with drinks, you can taste two classic Hakka-style cured meats at the same time.

Taiwanese-style sausage, firm and juicy, with a good balance of fat and lean meat. It has a slightly sweet wine aroma and tastes even better with garlic slices.

Marinated pork belly, salty and flavorful. Sliced and cooked, the skin is crispy, fatty but not greasy, and very appetizing.

One of the most representative Hakka dishes, stir-fried with pork belly, squid, dried tofu, and celery over high heat. Salty, rich, and chewy.

Stir-fried pork large intestine with plenty of shredded ginger and vinegar, very sour and fragrant. The large intestine is well-processed, not fishy, and has a chewy and crisp texture.

A skillful dish that requires pre-ordering. Marinated pork hock with preserved bamboo shoots. The skin is chewy, the meat is tender, full of collagen and soy sauce flavor.

Braised pork intestines stuffed with bitter melon. The bitterness of the bitter melon balances the richness of the pork intestines. Unique flavor, mellow and not greasy.

Pork slices are fried and then seasoned and stir-fried. You can choose salted egg yolk (golden sand) or pickled bean flavor. The golden sand flavor is salty and crispy, and the pickled bean flavor is rich and savory.

Beef dish stir-fried over high heat, tender meat. You can choose the flavor according to your preference: chopped chili (spicy), ginger and onion (fragrant), or bitter melon (mellow).

Scrambled eggs with fresh shrimp and Toona sinensis paste. Toona sinensis has a unique woody aroma. Rich egg flavor, fresh and springy shrimp, unique flavor.

Stir-fried fresh shrimp with cumin spice, strong and unique aroma. The shrimp meat is sweet and fresh, with a crispy shell, perfect as a snack with drinks.

Fresh fish is pan-fried until golden and crispy, seasoned with minced Hakka salt pork. The fish is tender, with a balanced salty flavor, and a unique taste.

Steamed fresh fish with chopped pickled chili peppers. The fish absorbs the sour and spicy juices of the chopped peppers, making it appetizing, fresh, and delicate.

Classic Hakka steamed fish, seasoned and steamed with pickled beans (or fermented bean curd). The savory sauce seeps into the fish, enhancing its sweetness.

Combines the freshness of wild mushrooms and the sweetness of fresh shrimp, stir-fried over high heat to preserve the original flavor of the ingredients. Rich in flavor, refreshing and not greasy.