Kuan Zhai Xiang Zi Nippori

Fermented tofu known for its strong aroma. Deep-fried until crispy on the outside and soft on the inside. Served with a savory sauce.

A popular street food dish made of a grilled noodle sheet topped with egg, sausage, and sauces. Chewy texture with savory and spicy flavors.

Soft tofu cooked in foil with savory seasonings. The foil locks in moisture and flavor, resulting in a tender and aromatic dish.

Crispy fried chicken strips seasoned with Taiwanese spices like five-spice powder and basil. Savory, salty, and highly addictive.

Duck blood curd cooked in foil with spices. The texture is soft and jelly-like, similar to silken tofu, and it absorbs the spicy savory sauce well.

Whole crayfish cooked in a numbing and spicy Mala sauce. Requires peeling by hand to get to the succulent meat. A flavorful and interactive dish.

Enoki mushrooms cooked in foil with garlic and soy-based sauce. The mushrooms become tender and flavorful while retaining a slight crunch.

Sichuan-style hot pot featuring beef tripe. The tripe has a distinct chewy and crunchy texture, served in a spicy and aromatic broth.

Stir-fried crayfish tails, available in garlic or spicy Mala flavor. The meat is firm and sweet, soaking up the chosen sauce.