Shuang Yue Food Co. Qingdao Branch

Traditional Taiwanese glutinous rice dish, also known as rice cake. Chewy texture, stir-fried with mushrooms, dried shrimp, and shredded pork, rich in aroma, a classic old-fashioned taste.

Special noodles mixed with rich sesame paste and slightly spicy Sichuan peppercorn sauce. The aroma of sesame and the numbing sensation of Sichuan peppercorns are perfectly blended, with a smooth and layered texture.

Mixed noodle dish, spicier than the Sesame Chili Noodles. Made with special Sichuan peppercorn sauce, it is fragrant and appetizing, suitable for those who like spicy food.

Chinese mixed noodles combined with Western black truffle sauce. The unique rich aroma of truffle envelops the noodles, creating a luxurious and unique flavor.

Rice topped with flavorful shirasu (small dried fish). Rich in texture and calcium, refreshing and not greasy.

Taiwan's most representative popular delicacy. Pork pieces with a good balance of fat and lean meat are braised in soy sauce until tender, then poured over hot white rice, savory and perfect with rice.

Fine noodles mixed with fresh chicken broth and chicken oil. Smooth and delicate texture, with the fresh aroma of chicken.

Restaurant's signature soup. Stewed with a large amount of fresh clams and locally sourced chicken thigh meat. The soup combines the sweetness of seafood with the richness of chicken broth. The chicken is tender and juicy.

Stewed with scallops (conpoy) and chicken thigh meat. The umami released by the scallops makes the soup sweeter and richer, a nourishing and luxurious soup.

Chicken soup simmered with peeled chilies. The soup is sweet with a hint of spicy kick, unique in flavor, and warms the body after drinking.

Stewed with a whole spring chicken, lingzhi, white peony root, and other Chinese medicinal herbs. The soup is full of herbal fragrance, nourishing and healthy, suitable for sharing among multiple people.

Chicken soup stewed with a large amount of garlic. The garlic flavor is rich but not pungent, the soup is sweet and has the effect of boosting immunity.

Traditional Taiwanese warming soup. Chicken is stewed after stir-frying with black sesame oil and old ginger, with a rich aroma, suitable for consumption in cold weather.

Chicken soup stewed with burdock. The unique aroma of burdock blends into the soup, which is refreshing, sweet, and rich in dietary fiber.

Soup base with garlic as the foundation, paired with selected lean pork slices. The soup is clear and sweet, and the meat is tender and not dry.

Lean pork soup with peeled chili. The slightly spicy and sweet soup is paired with tender lean pork slices, refreshing and appetizing.

Black sesame oil flavored lean pork soup. Rich aroma, suitable for diners who want sesame oil soup without the bones.

Clear soup with burdock flavor and lean pork slices. Light and healthy flavor, with a hint of ginseng aroma.

Fresh perch slices are cooked with goji berries. The soup is clear and delicious, the fish is delicate, and it is said to aid in wound healing.

Seafood soup combining perch slices and clams. The double seafood flavor makes the soup extremely fresh and sweet, and rich in nutrients.

Fresh oysters from Dongshi Fishing Harbor. Simply blanched to retain their original sweet flavor and plump texture without any fishiness.

Cleaned chicken intestines are blanched and mixed with a sweet and sour sauce. Crispy and refreshing, it's an appetizing cold dish.

Red-braised perch fillet. The fish is tender and flavorful, and the savory sauce is perfect with rice.

Pork shoulder cartilage part, with meat and cartilage. The meat is tender and the cartilage is crispy after braising, with a rich texture.

Porous dried tofu product. Absorbs the rich braising liquid, bursts with juice when bitten, with a soft, sponge-like texture.

Thin and tender soy product. After braising, it has the aroma of soybeans and the savory flavor of the braising liquid.

Dense dried tofu. Braised to perfection, a classic Taiwanese braised side dish.

Shredded kelp. Slippery and slightly crisp texture, with the fresh taste of the sea.

A pastry made from glutinous rice mixed with pork blood. It is soft and sticky after braising, with a unique flavor.

Fish paste-based strip-shaped food. Chewy and fresh, similar to Japanese Satsuma-age.

Cleaned pig skin. Braised until full of collagen, chewy and springy.

Delicate and multi-layered tofu product. Tender and elastic texture, easily absorbs the braising liquid.

Sliced pig ears with cartilage. Crispy texture, full of collagen.

Braised eggs cooked to perfection. The egg white is chewy, the yolk is creamy, and it has a savory flavor.

Seasonal fresh green vegetables (such as cabbage or sweet potato leaves). Simply blanched and drizzled with sauce, retaining the vegetables' sweetness and crispness.

Blanched bean sprouts. Crispy and refreshing, a common side dish.

A combination of white radish and carrot. Stewed until tender and flavorful, sweet and juicy.

A drink based on grass jelly. Smooth texture, with the unique sweetness and herbal aroma of grass jelly, it quenches thirst and cools the body.

A drink similar to plum juice. Sweet and sour, it quenches thirst and stimulates appetite, cutting through richness.