Xiang Yao Hao Jia Ke Da

A traditional Taiwanese snack made by deep-frying fresh oysters, chives, and cabbage coated in batter. The exterior is golden and crispy, while the filling is full of oceanic flavor and the sweetness of vegetables. Best enjoyed hot; be careful as it can be scalding when bitten into.

Sliced cuttlefish, chives, and cabbage coated in batter and deep-fried. You can taste the chewy cuttlefish pieces in every bite, creating a rich and layered texture. The fresh seafood flavor perfectly combines with the crispy exterior.

A fried patty made with whole shrimp and vegetables, deep-fried. The crisp sweetness of the shrimp complements the freshness of the vegetables. The texture is crispy and not greasy, a great choice for seafood lovers.

The filling is packed with marinated roast pork and plenty of vegetables. The salty flavor of the marinated meat balances the sweetness of the vegetables, with a rich meat aroma. The crispy exterior encloses substantial meat chunks for a satisfying texture.

A creative flavor combining Western bacon with Taiwanese fried "de". The smoky, fatty aroma of the bacon permeates the vegetables and batter. The flavor is rich, salty, and unique.

A fried patty made primarily of chives and cabbage, without meat or seafood. You can taste the pure sweetness of the vegetables and the crispiness of the batter. The texture is light and crunchy, suitable for those who prefer milder flavors.

Simple fried tofu. Crispy on the outside, tender and retaining its bean flavor on the inside. Usually sprinkled with salt and pepper or served with a dipping sauce.

Glutinous rice mixed with pig's blood, steamed, cut into pieces, and deep-fried. It has a dense, chewy texture with a slight rice aroma, similar to mochi. A highly representative traditional Taiwanese snack.

Shrimp paste and filling wrapped in beancurd skin or spring roll wrappers and deep-fried. The wrapper is thin and crispy, and the filling is fresh and springy. You can taste the freshness of the shrimp.

A traditional粿 (guǒ) dessert made with taro. It has a dense, chewy texture and a rich taro aroma. Slightly crispy on the outside after frying, with a balanced sweet and savory flavor.

Sweet fried glutinous rice cake. Soft and chewy texture, similar to sweet mochi. A fried dessert with a nostalgic, old-fashioned flavor.

Seasoned glutinous rice stuffed into sausage casings and deep-fried. The casing becomes crispy after frying, and the glutinous rice is soft and full. It has a fragrant rice and oily aroma when chewed.

Sliced sweet potato coated in batter and deep-fried. The sweet and dense sweet potato is complemented by a crispy batter coating. Even more delicious sprinkled with plum powder or pepper.

Fish paste mixed with shredded burdock root and deep-fried. It has a chewy and delicious texture, with the unique fibrousness and aroma of burdock. A flavorful fried snack.

A steamed cake made from rice flour and shredded radish. Cut into pieces and deep-fried, it has a crispy exterior and a tender interior. It has a light radish aroma and is a common breakfast or snack in Taiwan.

Fried pork roll made with lean meat. The meat is firm and not greasy, well-marinated. The aroma of the meat is rich after frying, providing a satisfying texture.

Deep-fried cuttlefish balls or paste products with an exceptionally crispy exterior. The texture is springy and delicious, with the freshness of cuttlefish in every bite. The golden crispy exterior adds layers of texture.

A bundle of fresh chives coated in batter and deep-fried. It retains the spiciness and moisture of the chives. A must-try fried vegetable for chive lovers.

Fried after wrapping celery in batter. The celery has a rich, unique aroma and a crisp texture. Frying slightly reduces the raw taste of the celery, adding a crispy fragrance.

A bundle of spinach lightly coated in flour and deep-fried. Crispy on the outside and tender on the inside, the spinach retains its vibrant green color and sweetness. A nutritious and delicious vegetable dish.

Sliced king oyster mushrooms coated in batter and deep-fried. The mushrooms are thick and juicy, with a chewy texture similar to abalone. Juice flows out when bitten, making it fresh and sweet.

Whole fresh shiitake mushrooms, deep-fried. The mushrooms are thick and flavorful, with a rich aroma. Frying locks in moisture, making them tender and juicy.

A large bunch of coriander (cilantro) wrapped and deep-fried. The unique aroma of coriander is very strong, becoming even crispier after frying. A signature choice for coriander lovers.

Fried after wrapping green onions with roast pork slices. The fat from the pork and the spiciness of the green onions blend perfectly. Rich in texture, with the aroma of meat and scallions intertwined.

Bacon-wrapped skewers of green beans, deep-fried. The salty flavor of the bacon enhances the crisp sweetness of the green beans. The freshness of the green beans balances the richness of the bacon.