Yā wèi zǎi tànhuǒ jiāng mǔ yā - Wànhuá diàn

Fresh shrimp simply blanched, retaining its natural sweetness. Springy texture, usually served with wasabi soy sauce.

Braised pork intestine stir-fried with pickled cabbage. Sour and appetizing. Chewy intestine with the savory flavor of pickled cabbage.

Beef slices stir-fried with plenty of scallions over high heat. Tender meat, rich scallion aroma, a classic dish to pair with drinks.

Pork slices stir-fried with scallions over high heat. Savory and flavorful, the meat absorbs the aroma of the scallions.

Lamb slices stir-fried with scallions over high heat, using spices to remove the gamey flavor. Rich flavor, suitable with white rice or beer.

Long, green vegetable with a crisp and refreshing texture. Usually stir-fried with shredded meat or preserved vegetables, with a faint lotus fragrance.

Fresh cabbage stir-fried over high heat, with a crisp and sweet texture. A common Taiwanese home-style vegetable dish.

Thick and fluffy pan-fried omelet. Golden and slightly charred on the outside, soft inside, full of egg flavor.

Pan-fried omelet with chopped scallions. Simple yet aromatic, a classic home-style flavor.

Pan-fried omelet with basil leaves. The unique aroma of basil perfectly complements the eggs, creating a rich flavor.

Squid rings stir-fried in a 'three cup' sauce of sesame oil, soy sauce, and rice wine until the sauce thickens. Chewy texture, with basil and ginger slices adding aroma.

Classic Taiwanese dish, chicken stewed in sesame oil, soy sauce, and rice wine until the sauce thickens. Rich aroma, tender chicken.

Glutinous rice and pork blood cake, cooked in 'three cup' style. Slightly charred exterior, soft and glutinous inside, coated in sauce.

Deep-fried preserved egg stir-fried in 'three cup' sauce. Removes the pungent taste of preserved egg, with a unique chewy texture.

Shelled shrimp deep-fried at high temperature, then tossed with salt, pepper, and spices. The shells are crispy and edible, and the shrimp meat is sweet.

Whole small crabs deep-fried until crispy, seasoned with salt and pepper. Crispy texture, suitable as a snack with drinks.

Small freshwater shrimp deep-fried until crispy, usually with scallions, garlic, and chili. Crunchy texture, becomes more fragrant with chewing.

Squid tentacles coated in batter and deep-fried, served with peanuts and salt and pepper. Very chewy texture, a classic Taiwanese bar snack.

Preserved egg coated in flour and deep-fried. Crispy outside, soft inside, seasoned with salt and pepper. Rich layered texture.

Raw octopus pieces mixed with wasabi sauce. Slippery and crisp texture, with a pungent wasabi kick.

Seasoned whelk with a spicy flavor. Chewy and springy texture.

Seasoned scallop lip meat with vegetables. Delicious and chewy, an appetizing cold dish.

Fresh lemon slices. Usually used to accompany drinks or as a condiment.

Marinated chicken wings deep-fried until golden. Crispy skin, tender and juicy meat.

Cleaned large intestine stuffed with scallions and deep-fried. Crispy skin, soft and glutinous inside, with scallion aroma to cut through richness.

Iconic Taiwanese street food. Boneless chicken pieces marinated, battered, and deep-fried, sprinkled with pepper salt and basil.

Deep-fried glutinous rice blood cake. Slightly firm and crispy on the outside, maintaining a soft and chewy texture inside.

Fresh corn segments, deep-fried. Retains the sweetness of corn with a firmer texture.

Deep-fried quail eggs. Slightly chewy skin, creamy yolk inside.

Fried french fries drizzled with mentaiko salad dressing. A rich flavor with a blend of sweet and savory.

Fish paste product, deep-fried. Expands when fried, crispy outside and soft inside, with a fresh fish flavor.

Potato strips, deep-fried. A classic crispy snack.

Shrimp cooked with plenty of garlic. The strong garlic flavor penetrates the shrimp meat, creating an intense flavor.

Shrimp steamed in a pot with high-temperature salt. Retains the original sweet and oceanic flavor of the shrimp.

Fresh shrimp stir-fried dry in a pot with plenty of pepper and spices. The spiciness and aroma of the pepper tightly coat the shrimp, with a strong and satisfying flavor.

Chicken testicles stir-fried with black sesame oil and old ginger. Soft and tender texture like tofu, a traditional nourishing dish.

Fresh, shelled oysters, steamed. Served without excessive seasoning to appreciate the fresh oyster juice and tender texture.

Fish that has been marinated and air-dried, then grilled. Firm flesh, concentrated flavor, with a light salty taste.

Oily mackerel, salt-grilled. Crispy skin, tender and juicy meat.

Whole grilled saury with a unique slightly bitter internal organ flavor. Firm flesh, a popular grilled fish to pair with drinks.

Adult pricing. Unlimited supply of shelled oysters, grilled over charcoal by the customer.

Children's pricing (under 140cm in height).

Stove ignition fee for single diners.

Chicken soup stewed with Chinese herbs (Radix Ampelopsis). The soup is sweet and refreshing, with traditional medicinal effects for improving appetite and digestion.

Chicken soup stewed with various Chinese herbs. Mild flavor, nourishing and healthy.

Lamb with skin and bones braised in a rich, slightly spicy broth. Tender and flavorful lamb, without gamey taste.

Classic Taiwanese winter hot pot. Made with Muscovy duck, plenty of old ginger, and stir-fried black sesame oil before stewing. The broth is spicy and warming, excellent for cold weather.

Stewed duck blood and tofu in a spicy and savory broth. Silky duck blood, tofu that has absorbed the soup.

Fresh raw shrimp, for cooking in hot pot. Sweet and springy meat.

Raw chicken testicles, hot pot ingredient. Crispy and tender on the outside, with a bursting texture when cooked.

Thinly sliced raw beef, for hot pot.

Thinly sliced raw lamb, for hot pot.

Thinly sliced raw pork, for hot pot.

Balls made from duck meat. More springy than regular meatballs, with a duck flavor.

Frozen tofu with a porous interior. Easily absorbs hot pot broth.

Solidified duck blood cubes. Smooth and tender texture like jelly, an essential hot pot ingredient.

Deep-fried bean curd skin. Becomes soft and flavorful after simmering in soup, absorbing the broth.

Diced white radish. Becomes sweet and tender after long cooking, adding sweetness to the broth.

Golden fish paste product. Crispy and springy texture.

Quail eggs. For hot pot.

Sweet corn segments. For hot pot.

Glutinous rice blood cake, hot pot ingredient. Sticky and glutinous texture after cooking.

Common hot pot mushroom. Tender and crisp texture.

Fresh cabbage leaves. Cooked in hot pot to enhance the sweetness of the broth.

Famous Taiwanese instant noodles, designed for hot pot. The noodles absorb the soup and become very flavorful.