Yu Ding Pu

Blanched broccoli, retaining its crisp texture and freshness, refreshing and healthy.

Thick-cut king oyster mushrooms, chewy and juicy, with a unique mushroom aroma.

Braised white radish until tender, absorbed the essence of the broth, tender and sweet.

Keelung specialty fish paste product, similar to chikuwa. Made from shark paste and charcoal-grilled, chewy texture with a light charcoal aroma.

Golden fish paste tofu, tender and delicate texture, with the freshness of fish.

Traditional snack made from glutinous rice and pork blood, firm and chewy texture, usually eaten with sauce.

Fish paste made into flat, round fried items, chewy texture, a common Oden ingredient.

Golden on the outside, porous on the inside fried tofu, absorbs soup, and juice overflows when bitten.

Pork meatballs with crunchy celery and water chestnuts, rich and layered texture, refreshing and not greasy.

Silky and smooth duck blood, jelly-like texture, usually with a light salty flavor.

Strip-shaped fish paste product, firm and chewy texture, a classic Oden item.

Fish paste made into strip-shaped ingredients, chewy texture, fresh and sweet taste.

Fresh and juicy mushrooms, tender after cooking, rich flavor.

Add our special spicy sauce to your meal for an extra spicy kick.

White rice topped with tender, slightly chewy pig jowl meat, drizzled with special minced garlic sauce, rich garlic aroma, delicious meat.

Classic Taiwanese rice bowl, blanched pork belly slices with garlic soy sauce, fatty but not greasy, very appetizing.

Thai-style stir-fried minced pork, stir-fried with basil and chili, savory and slightly spicy, very appetizing.

Whole chicken leg braised in soy sauce until flavorful, bright red color, tender and smooth meat, moderately sweet and savory.

Restaurant's signature dish. Chopped century egg stir-fried with chili, minced garlic, and other spices, uniquely spicy and flavorful, rich taste, makes you want to eat more.

Rich and mild Japanese curry sauce, served with vegetables and rice, sweet and not spicy, suitable for general taste.

Silky tofu and minced meat stewed in spicy sauce, full of Sichuan peppercorn aroma, numbing and spicy, very appetizing.

Tilapia belly slices flavored with unagi sauce, grilled to add a charred aroma, delicate meat, with a sweet flavor similar to unagi.

Traditional Hakka flavor, preserved plum vegetables stewed with minced pork, savory and mellow, with the unique aroma of preserved plum vegetables.

Snow fungus sweet soup stewed until gelatinous, smooth and soft texture, cold and sweet, a healthy dessert.

Traditional Taiwanese black tea with cassia seed aroma, moderate sweetness, mellow and not astringent tea flavor.

Spicy noodles with plump wontons (chaoshou), served with spicy sauce, rich texture, stimulating spiciness.

Clear noodle soup with large, plump wontons, fresh soup, thin wonton skin with generous filling.

Combination of dry noodles and large wontons, drizzled with special sauce, savory flavor, chewy noodles.

Dry noodles mixed with salted egg yolk sauce (golden sand), with a grainy texture and rich salted egg yolk aroma, uniquely delicious.

Dry noodles mixed with spicy sauce, intertwined with the aroma of Sichuan peppercorns and chili, numbing and satisfying.

Simple and unpretentious traditional dry noodles, mixed with fried shallots and soy sauce paste, full of nostalgic Taiwanese old-fashioned flavor.

Large wontons cooked and drained, drizzled with sauce and toppings, smooth skin, fresh meat, generous portion.

Sichuan-style red oil wontons, wontons soaked in spicy red oil and vinegar sauce, appetizingly sour and spicy.

Based on pork bone broth, with large, plump wontons, the soup is clear and sweet, and the wontons are fresh and delicious.

Sliced pig jowl meat added to clear broth, tender and gelatinous, with ginger slivers to remove fishiness and enhance freshness.

Combines the sweetness of white radish with the crunchiness of special celery and water chestnut pork balls, the soup is clear and delicious.

Clear soup with Keelung specialty Jigula (charcoal-grilled shark paste), the soup has a light fish flavor.

Soup flavored with satay sauce, with silky duck blood, rich and mellow flavor, with the unique aroma of satay.

A la carte braised chicken leg, flavorful braising liquid, chewy skin and tender meat, suitable as a side dish or with noodles.

Blanched pig jowl meat, sliced and drizzled with minced garlic sauce, tender meat, full of garlic flavor.

Classic Taiwanese side dish, blanched pork belly slices with minced garlic soy sauce, alternating fat and lean, rich texture.

A la carte Thai basil pork, minced meat stir-fried with basil and chili, spicy and appetizing, suitable for pairing with rice.

A la carte Mapo Tofu, rich Sichuan peppercorn numbing aroma, silky tofu, a heavy-flavored dish that goes well with rice.

Tilapia belly slices coated with unagi sauce and grilled, rich in fat, melts in your mouth, with a sweet and savory flavor.

A la carte preserved plum pork sauce, the savory flavor of preserved plum vegetables perfectly blended with the fat of the minced pork, full of old-fashioned taste.

Braised duck blood until flavorful, absorbed the spicy broth, jelly-like texture, spicy and satisfying.

Simply blanched bean sprouts, drizzled with meat sauce or soy sauce paste, crisp and refreshing texture, a good palate cleanser.

Crystal clear steamed white rice, simple rice aroma, suitable for pairing with various dishes.

Braised eggs to a deep brown color, chewy skin, creamy yolk, with braising liquid aroma.

House-made century egg chili sauce, sold in jars. Combines the richness of century egg with the stimulation of chili, suitable for mixing with noodles or rice.

House-made spicy sauce, sold in jars. Rich aroma, full of spiciness, a great condiment for chili lovers.

Chili sauce made with bird's eye chilies and plenty of garlic, extremely spicy, strong garlic aroma, very flavorful.

Hand-wrapped large wontons by the restaurant, frozen for convenient home cooking.