老朋友小酌熱炒

Thinly sliced bitter melon is chilled and drizzled with a special plum sauce. The texture is crisp and refreshing, with a sweet and sour plum aroma that balances the bitterness of the melon, making it a cool and appetizing cold dish.

Freshly sliced onion drizzled with Japanese-style dressing. The onion is processed to remove its spiciness, retaining its crispness and sweetness, with a refreshing and slightly sour taste.

Tender and smooth cod liver, served with shredded onion and Japanese dressing. The texture melts in your mouth like butter, with a rich umami flavor, suitable for pairing with drinks.

Assorted sashimi platter featuring the freshest fish of the day. The meat is fresh, elastic, and best enjoyed with soy sauce and wasabi to taste the original sweetness of the seafood.

Fresh scallops baked with cheese. The scallops are sweet and juicy, paired with rich, stretchy cheese, and are highly aromatic.

Willow fish full of roe, simply salt-grilled until the skin is slightly charred. The roe has a distinct granular texture, the fish is savory, and the whole fish, including bones, can be eaten.

Oily mackerel grilled until the skin is golden and crispy. The fish meat is firm and juicy; squeezing lemon juice enhances its freshness and cuts through richness.

Selected oily fish chin grilled. The skin is crispy, the meat inside is tender and oily, a classic dish to pair with drinks.

Whole saury grilled, with a unique slightly bitter taste from the internal organs. The meat is firm and delicious, full of the flavor of the sea.

Fresh shrimp grilled directly, locking in the sweet juices. The shrimp shells are grilled until crispy and fragrant, the shrimp meat is springy, and simple seasoning highlights the original flavor of the ingredients.

Marinated pork belly grilled until the skin is crispy. Sliced and served, it has a balanced ratio of fat to lean meat, with a moderate savory flavor, often eaten with garlic slices or vinegar dip.

Whole fresh squid grilled. The meat is thick and chewy, with a slight char aroma, becoming more fragrant with each chew.

Squid brushed with a savory and sweet teriyaki sauce and grilled. Rich sauce flavor, tender and springy squid, with rich layers of flavor.

Bone-in beef short ribs grilled to the appropriate doneness. The meat has a chewy texture, is rich in fat, and has a strong beef aroma.

Lamb chops grilled, usually seasoned with cumin or other spices to remove gaminess and enhance flavor. The meat is tender and juicy, with a unique flavor.

Premium Matsusaka pork (pork jowl), with a crisp, tender, and chewy texture. Grilled with garlic flavor, it's highly aromatic, not greasy.

Various seafood paired with onions, tomatoes, and other vegetables, tossed with a spicy and sour Thai dressing. The taste is spicy, sour, and appetizing, full of Southeast Asian flavor.

Rich in collagen salmon head slow-cooked and roasted. The skin is crispy, the meat is tender, especially the eye sockets and cheek meat are the most delicious.

BBQ Skewer Platter, choose any three types of meat. The skewers are marinated and grilled, full of aroma, suitable for sharing.

Firm tofu shreds stir-fried with shredded pork over high heat. Savory and good with rice, a common Taiwanese home-style stir-fry.

Boiled pork belly sliced thinly, drizzled with rich minced garlic soy sauce. Fatty but not greasy, with a strong garlic aroma and a smooth texture.

A slightly spicy pot dish containing large intestines and duck blood. Seasoned with bean paste and Sichuan peppercorns, kept warm over heat, it's fragrant, spicy, and rich, very good with rice.

Diced chicken stir-fried with dried chili peppers and peanuts. The chicken is tender, with the numbing sensation of Sichuan peppercorns and the spiciness of chili, and crispy peanuts, creating a rich texture.

Pork ribs deep-fried and then tossed with pepper salt and spices. Crispy on the outside, tender on the inside, savory and flavorful, an excellent dish to pair with drinks.

Pork ribs are marinated, deep-fried, and then coated in a reddish, sweet and sour sauce. The color is bright red, the taste is moderately sweet and sour, and the meat is tender.

Fresh pork liver slices quickly stir-fried with plenty of green onions. The pork liver is tender and not tough, full of scallion and soy sauce aroma.

Thick-cut pork liver pan-fried until the outside is crispy and the inside is tender, coated with a rich sauce. The texture is firm yet tender, with a deeply flavored sauce.

Salted pork slices stir-fried with garlic sprouts or onions. Savory and aromatic, fatty but not greasy, enhanced by the flavor of garlic sprouts.

Crispy tripe drizzled with hot scallion oil. The texture is crisp and springy, with a rich scallion oil aroma, a uniquely textured cold or hot dish.

Beef slices and green onions stir-fried over high heat. The beef is tender, and the onion flavor is rich, a classic dish in stir-fry restaurants.

Lamb slices stir-fried with green onions over high heat. High heat stir-frying locks in the juices and removes the lamb's gaminess, creating a rich aroma.

Beef slices stir-fried with satay sauce, often served with water spinach or gai lan. Rich satay flavor, tender beef, very good with rice.

Lamb slices stir-fried with satay sauce. The unique aroma of satay pairs perfectly with lamb, with a rich flavor.

Eggplant and minced meat braised with spicy bean paste. 'Fish-fragrant' refers to the cooking method; the texture is soft and flavorful, savory and spicy, good with rice.

River snails stir-fried with basil, garlic, and chili. The snails are crisp and chewy, with a rich basil aroma, a classic dish to pair with drinks.

Fresh clams braised with loofah. The loofah becomes tender, absorbing the clam's freshness, and the soup is clear and sweet.

Bitter melon slices stir-fried with salted egg yolk (golden sand style). The sandy texture of the salted egg yolk coats the bitter melon, offering a savory flavor with a sweet aftertaste.

Clams stir-fried with basil, ginger shreds, and garlic over high heat. The clams are fresh and delicious, the basil aroma is strong, and the sauce is savory and fresh.

Fish fillets coated in flour, deep-fried, and then tossed with pepper salt. Crispy on the outside, tender on the inside, boneless and easy to eat, savory and smooth.

Deep-fried fish fillets drizzled with sweet and sour sauce. The color is bright red, sweet and sour, and appetizing, very popular.

Tender and transparent crystal fish coated in flour and deep-fried. Crispy on the outside, delicate fish meat inside, usually served with pepper salt.

Squid mouths (dragon pearls) deep-fried and stir-fried with peanuts, chili, scallions, and garlic. The texture is chewy and springy, a popular dish to pair with drinks.

A classic Hakka dish combining pork belly, dried squid, firm tofu, and celery. Savory and glossy, with rich layers of texture, it's a perfect accompaniment to rice.

Clams stir-fried with basil and spices. The clams are more elastic than regular clams, and the sauce is fresh and delicious.

Fresh oysters are blanched and then drizzled with minced garlic soy sauce. The oysters are plump and sweet, and the garlic soy sauce enhances their freshness.

Fresh oysters coated in flour and deep-fried. Crispy on the outside, soft on the inside, with a bursting sensation when bitten, served with basil and pepper salt.

Whole small river shrimp deep-fried and tossed with scallions, garlic, and pepper salt. Crispy texture, can be eaten with the shells, very addictive.

Fresh white shrimp simply blanched. The meat is sweet and springy, usually served with wasabi soy sauce to enjoy the original flavor.

Shrimp deep-fried at high temperature and tossed with pepper salt and spices. The shells are crispy and savory, the shrimp meat is fresh and delicious.

Deep-fried Shrimp Balls with Pineapple Slices, drizzled with mayonnaise. A perfect combination of sweet and sour taste with crispy shrimp balls, suitable for all ages.

Boneless chicken thigh pan-fried and grilled, then drizzled with teriyaki sauce. Crispy skin, tender and juicy chicken, with a rich sauce flavor.

Frog leg meat deep-fried and tossed with pepper salt. The meat is delicate and white like chicken but more tender, crispy on the outside and tender on the inside.

Large intestines stir-fried with plenty of ginger shreds in vinegar. The large intestines are chewy and springy, with a strong sour taste that is appetizing, a famous Hakka dish.

Eel coated in red yeast marinade and deep-fried. The skin is crispy with the unique aroma of red yeast, and the fish meat is firm and delicious.

Cod fillets steamed with shredded ginger and scallions. The fish is delicate and smooth, with a light and fresh flavor.

Steamed cod topped with crispy fried soybeans. The savory crispness of the soybeans contrasts with the tender cod, creating a rich texture.

Whole soft-shell crab deep-fried, served with a generous amount of fried garlic (Typhoon Shelter style). The crab shell is crispy and edible, with a rich garlic aroma.

Fried tofu braised in sesame oil, soy sauce, and rice wine (three cup style). The exterior absorbs the sauce, the interior is tender, and basil adds aroma.

Fried century egg pieces cooked in the three-cup style. The century egg is chewy, its pungent smell is removed, transforming into a savory and rich delicacy.

King oyster mushrooms cut into chunks and braised in three-cup sauce. The king oyster mushrooms have a chewy and juicy texture like abalone, and are very flavorful.

Frog leg meat cooked in the classic three-cup style. The meat is tender, with a rich sauce aroma, a traditional Taiwanese delicacy.

A representative Taiwanese dish. Chicken is braised in sesame oil, soy sauce, and rice wine until the sauce reduces, with basil added. The chicken is tender, with a savory and sweet flavor.

Fresh squid rings cooked in the 'three cup' style. The freshness of the seafood perfectly combines with the rich sauce, and the texture is chewy and springy.

Baked egg with preserved radish (cai po). Rich egg flavor, crispy and savory preserved radish, full of old-fashioned taste.

Pan-fried egg with plenty of chopped scallions. Simple and rustic, with the aroma of scallions and eggs intertwined.

Pan-fried egg with added basil. The unique aroma of basil enhances the flavor of the fried egg.

Scrambled tomatoes and eggs, retaining a sweet and sour sauce. The texture is tender and smooth, sweet and sour, and appetizing, perfect for mixing with rice.

Pan-fried tofu braised in soy sauce, often served with vegetables. The tofu is tender and flavorful, a home-style delicacy.

Tofu coated in flour and deep-fried until golden and crispy. Crispy on the outside, tender on the inside, served with garlic soy sauce dip.

Tender tofu and minced meat braised with Sichuan peppercorns and spicy bean paste. The texture is smooth and tender, with a numbing and spicy flavor, a famous dish to accompany rice.

Fermented stinky tofu prepared by steaming. The tofu absorbs the soup, has a fragrant aroma despite its smell, and a firm, smooth texture.

Tofu skin wrapped with pork and onion filling, then deep-fried. Crispy on the outside, savory with a five-spice flavor on the inside.

Braised large intestine stuffed with scallions and deep-fried. Crispy on the outside, tender and fatty inside, served with scallions to cut through the richness.

Chicken cartilage coated in flour and deep-fried. The texture is hard and chewy, becoming more fragrant with each chew, an excellent snack to pair with drinks.

Squid rings coated in flour, deep-fried, and tossed with pepper salt. The texture is chewy and crispy, savory and tempting.

Boneless chicken thigh deep-fried until crispy, drizzled with a spicy, sour, and numbing sauce. Crispy skin and tender meat, the flavor is sour and spicy, cutting through richness.

Specialty beef dish, possibly combining braising and stir-frying techniques. The name implies good fortune, with a rich and savory flavor.

Creative egg dish, usually a specialty dish combining century eggs, salted eggs, or other ingredients. Humorous name, unique flavor.

Crispy fried dough sticks stuffed with seafood paste or served with seafood gravy. The dough sticks absorb the delicious sauce, crispy on the outside and soft on the inside, with multi-layered texture.

Crispy fried small dried fish (anchovies) stir-fried with peanuts. Crispy and crunchy texture, savory and slightly spicy, a classic snack to pair with drinks.

Duck meat coated with thick taro paste and deep-fried. Crispy on the outside, with a smooth taro layer in the middle, and flavorful duck meat inside, a complex traditional delicacy.

Restaurant's signature crispy skin chicken. The skin is treated to be as thin and crispy as paper, while the chicken is tender, juicy, and richly aromatic.

Seasonal vegetables stir-fried over high heat. Retains the freshness, sweetness, and crisp texture of the vegetables.

Loofah strips coated in flour and deep-fried. Crispy on the outside, tender inside, the loofah meat is tender and juicy, with a unique texture.

Amaranth and whitebait are thickened and braised together. The texture is smooth, with the freshness of small fish, and is rich in nutrients.

Wild mountain leaf vegetable stir-fried with dried anchovies and fermented black beans. The mountain leaf vegetable has a crisp, tender, and slightly slimy texture, with a fresh and savory flavor.

Crisp water spinach stir-fried with sakura shrimp. The texture is crisp and refreshing, and the sakura shrimp adds a seafood aroma.

Green beans are flash-fried and then stir-fried with minced meat and dried shrimp. The skin is slightly wrinkled, with a dry, fragrant, and savory taste, very good with rice.

Green beans stir-fried with crispy large intestines. The green beans are crisp, and the large intestines are crispy and fragrant, an excellent combination for pairing with drinks.

Classic Taiwanese egg fried rice, choice of pork, beef, or lamb. Each grain of rice is distinct and full of 'wok hei'.

Restaurant's special fried rice, possibly with unique ingredients or a secret sauce. Unique flavor, a popular staple dish in the restaurant.

Fried rice with diced pineapple and shrimp. The flavor is sweet and sour, refreshing, with a tropical flair.

Taiwanese style fried noodles, with vegetables and shredded meat. The noodles are smooth and absorb the sauce, savory and flavorful.

Stir-fried noodles with abundant seafood, meat slices, and vegetables. Generous ingredients, delicious taste.

Soup made by simmering four types of ingredients, commonly including pork ribs, radish, and meatballs. The broth is sweet, and the ingredients are abundant.

Fresh clams simmered in ginger soup. The broth is clear and delicious, full of the sea flavor of clams, simple yet tasty.

Pork liver slices simmered in soup with ginger shreds to remove gaminess. The pork liver is tender, and the soup is clear and nourishing.

Pork tripe slices simmered with pickled cabbage. The pork tripe is chewy, and the broth is sour and appetizing, refreshing and cuts through richness.

Fresh shrimp simmered with Chinese medicinal herbs and rice wine. The broth is rich in wine aroma, the shrimp is sweet and fresh, with nourishing and warming effects.

Chicken is stir-fried in black sesame oil and simmered with rice wine. The broth is fragrant, and the chicken is tender, a top choice for winter nourishment.

Fried fish head stewed with napa cabbage, tofu skin, and other rich ingredients in a clay pot. The broth is rich and delicious, usually with a strong satay flavor.

A hot pot with a pickled cabbage base, served with slices of pork belly. The broth is sour and refreshing with a sweet aftertaste, and the fatty meat is not greasy.

A hot pot soup made by simmering mustard greens (long-year vegetables) with chicken. The mustard greens have a slightly bitter but sweet aftertaste, complementing the chicken soup's freshness for a refreshing flavor.

Chicken soup stewed with preserved pineapple sauce and bitter melon. The soup is sweet with a hint of bitterness, clearing heat and reducing inflammation, with a unique flavor.

Chicken soup stewed with aged preserved radish (black gold). The soup is dark brown, with a mellow and sweet aftertaste, and has health benefits.

A nourishing and invigorating specialty hot pot, usually containing various Chinese medicinal herbs or seafood ingredients. The broth is rich and aims to restore energy.

Soft and fluffy white rice, an essential staple to accompany various stir-fries and soups.