大隱酒食

Silken tofu served with preserved egg, drizzled with a special Chinese toon sauce. Chinese toon has a unique herbaceous aroma, similar to a rich basil flavor, complementing the distinctive taste of preserved egg. It's a refreshing cold dish.

Blanched chayote tendrils (chayote sprouts) are chilled and drizzled with garlic sauce or mayonnaise. It has a crisp and refreshing texture, a common Taiwanese cold appetizer.

Handmade large meatballs, mixed with minced meat, shrimp, and crab meat, cooked in a clear broth. The meat is tender and juicy, the broth is fresh and sweet, with the flavor of seafood.

Pork large intestine is braised for a long time, absorbing the essence of soy sauce and spices. It has a soft, chewy texture without any fishy smell, and a rich savory flavor.

Fresh, plump oysters served with crispy fried dough sticks, drizzled with a rich garlic sauce. The sweetness of the seafood and the crispiness of the dough sticks create an excellent textural contrast.

Fried egg drizzled with a special Sichuan peppercorn sauce, with a slightly spicy and numbing Sichuan peppercorn sensation. The rich sauce is very appetizing with rice. Can be ordered medium-rare or well-done.

Fresh shrimp stir-fried with eggs, the egg mixture remains semi-solid and smooth. Moist and palatable texture, fresh and refreshing taste, suitable for all ages.

A classic Taiwanese home-style dish, a thick baked omelet filled with crispy preserved radish. Rich egg flavor, with the savory-sweet and crisp texture of the preserved radish.

Beef brisket and soy sauce, spices simmered for a long time. The meat is tender and flavorful, rich in collagen, and the sauce is thick, suitable for mixing with rice.

Beef slices stir-fried with plenty of green onions over high heat. The beef is tender, the green onions are sweet, with intense 'wok hei', an aromatic stir-fried dish.

Pork slices stir-fried with green onions over high heat. Similar to scallion-seared beef, the pork is tender and juicy, pairing excellently with the aroma of scallions and is very appetizing with rice.

Tender arrow bamboo shoots stir-fried with salted pork. The arrow bamboo shoots are crisp and tender, the salted pork adds savory and fatty aroma, a dish full of mountain flavor.

A 'three cup' dish (soy sauce, sesame oil, rice wine) featuring king oyster mushrooms. The king oyster mushrooms are Q-textured, juicy, and absorb the rich sauce and basil aroma.

Fresh oysters stir-fried with fermented black beans (douchi) and garlic sprouts. The unique savory-sweet flavor of douchi enhances the freshness of the oysters. It's a rich flavor, very appetizing with rice.

The thicker cut of large intestine is cooked in the 'three cup' style. The large intestine is cleaned without any腥味 (fishy smell), slightly charred on the outside, with a soft and chewy texture.

A representative Hakka dish. Pork belly, dried squid, firm tofu, and celery are stir-fried together. The texture is layered, the squid and tofu become more fragrant with chewing, savory and appetizing.

Shredded lamb tripe stir-fried with shredded vegetables. The lamb tripe has a crisp and chewy texture, usually seasoned with vinegar for a refreshing and palate-cleansing taste.

Snail meat stir-fried with plenty of basil, garlic, and chili peppers. The snail meat is crisp and chewy, full of the strong aroma of basil, a classic bar snack.

Fresh medium squid (tube squid) cooked with mentaiko sauce. The squid is fresh, sweet, and chewy, coated with a slightly spicy, oceanic mentaiko sauce, offering a unique flavor.

Fresh cabbage stir-fried over high heat, retaining its crispness and natural sweetness. A simple yet delicious home-style vegetable dish.

Water lotus is a slender, crisp vegetable stir-fried with 'po bu zi' (tree seeds). It has a crisp texture and the savory-sweet flavor of the tree seeds.

Loofah simmered with clams. The loofah is soft and sweet, absorbing the delicious broth released by the clams, with a light and fresh taste.

A dish cooked with peeled chili peppers and chicken. Peeled chili peppers have a sweet and slightly spicy flavor, the chicken is tender, and the broth is mellow and slightly spicy, warming and delicious.

One of Taiwan's most representative dishes. Chicken is cooked with one cup of soy sauce, one cup of sesame oil, and one cup of rice wine, finished with basil. The chicken is flavorful, savory, and enticingly aromatic.

Chicken is deep-fried until crispy, then coated in a sweet, sour, and slightly spicy sauce. Crispy outside, tender inside, with a rich flavor, a popular Chinese chicken dish.

Deep-fried pork pieces coated in a bright orange sweet and sour sauce. It tastes sweet and sour, with a slightly crispy exterior and firm meat, loved by adults and children alike.

Potatoes are shredded and stir-fried with vinegar and chili peppers. Retains the crispness of the potato shreds, with a sour and spicy refreshing taste, very appetizing.

Deep-fried fish fillet snack. Crispy like crackers, full of fish aroma, suitable as a bar snack or appetizer.

Deep-fried shrimp balls, golden and crispy, served with pineapple slices and drizzled with mayonnaise. The shrimp are chewy, with a mixed sweet, sour, and creamy flavor, a common Taiwanese banquet dish.

A specialty fried item from Penghu, made from thick cuttlefish paste and fresh shrimp. Crispy exterior, with the sweetness and chewiness of seafood inside.

Seasoned minced chicken and vegetables wrapped in bean curd skin and deep-fried. The skin is thin and crispy, the filling is firm and juicy, a traditional Taiwanese fried snack.

Braised large intestine is deep-fried again until the skin is golden and crispy. Crispy outside, soft inside, served with salt and pepper powder. Rich but not greasy, a very popular bar snack. (Labeled as Sausage on the English menu, but it is actually large intestine)

Conger eel meat marinated in red yeast rice and deep-fried. Red yeast rice imparts a unique wine aroma and sweetness, the fish meat is tender, and the exterior is crispy.

Handmade chicken roll, deep-fried. Firm texture, with the freshness of chicken and the flavor of spices.

Midnight fish is salted and air-dried overnight, then grilled. This process concentrates the umami of the fish, resulting in fine, oily meat with crispy skin and tender flesh.

Oily Norwegian mackerel, salt-grilled. The fish is firm and juicy, with a rich fish oil aroma, delicious with a simple squeeze of lemon juice.

The belly part of Taiwan's representative milkfish, extremely high in fat content. After pan-frying or grilling, the fish oil aroma fills the air, the meat is tender, and it's boneless for easy eating.

House-made marinated pork belly, grilled until the skin is golden and crispy, then sliced. Savory and balanced, the fatty parts are chewy and not greasy, very refreshing with garlic slices and vinegar sauce.

Pork belly grilled with a special sauce. The sauce is rich and aromatic, the meat is tender and juicy, with a grilled charcoal aroma.

Taiwanese sausage made with sorghum wine. The aroma of wine is strong after grilling, with a firm, juicy texture and a slightly sweet flavor, usually served with raw garlic.

White rice cooked with 'Yee Zen' fragrant rice from Wufeng, Taiwan. The grains are plump and translucent, with a faint taro aroma.

Steaming hot white rice drizzled with lard and soy paste, sprinkled with chopped scallions or fried shallots. A simple yet nostalgic staple with an ancient flavor, charmingly aromatic.

White rice topped with minced pork, mushrooms, and preserved cucumber (pickled cucumber) braised in sauce. The flavor is savory-sweet with a lingering sweetness, and the minced meat sauce is light and not greasy.

Fried rice stir-fried over high heat with a soy sauce base. The rice grains are distinct, with the charred aroma of soy sauce and egg, a traditional Taiwanese flavor.

Thin rice vermicelli stir-fried with shredded pumpkin and vegetables. The natural sweetness of pumpkin permeates the rice vermicelli, resulting in a moist and sweet texture, commonly known as 'Golden Pumpkin Rice Vermicelli'.

Thick rice noodles stir-fried with pork, seafood, and vegetables over high heat. Abundant ingredients, the noodles absorb the savory broth, a common Taiwanese staple.

A classic Taiwanese soup, simmered with pickled Taiwanese pineapple, bitter melon, and pork ribs. The sweetness of the pickled pineapple balances the bitterness of the bitter melon, resulting in a clear, sweet, and refreshing soup that is good for reducing internal heat.

A clear soup made with a large amount of fresh clams and garlic. The broth is full of clam freshness and garlic aroma, simple yet nourishing.

A soup made with pickled cabbage and fresh oysters. The slight sourness and crispness of the pickled cabbage enhance the freshness of the oysters, resulting in a sour and appetizing broth.

A soup made with thick rice vermicelli and fresh squid. Usually flavored with fried shallots and celery, the broth is fresh and sweet, the squid is chewy, and it's a satisfying dish.