小北平麵食館

A type of Cantonese dim sum, with yellow wrappers enclosing a filling of pork and whole shrimp. Firm and delicious, with the sweetness of shrimp. Best enjoyed hot, can be dipped in soy sauce or chili sauce.

Crystal clear wrappers filled with fresh shrimp. Thin skin, generous filling, with soup inside. Best enjoyed with ginger-vinegar sauce to enhance freshness.

Classic steamed dumplings with seasoned minced pork and vegetables. Rich in meat juice, homestyle flavor. Recommended with soy sauce, vinegar, and ginger slices.

Steamed dumplings with vegetarian fillings such as bok choy, shiitake mushrooms, and vermicelli. Refreshing and non-greasy with a natural sweetness from the vegetables. Suitable for vegetarians or those who prefer light flavors.

A type of finely shredded noodle dim sum, available steamed or fried. Steamed is soft and fragrant, while fried is golden, crispy outside and soft inside. Usually eaten as is or dipped in condensed milk.

Pan-fried dumplings with a golden crispy bottom, typically filled with pork, shrimp, and chives ("three delicacies"). Crispy exterior and juicy filling. Be careful as the filling is hot when served.

Cantonese dim sum bun with a molten filling of salted egg yolk and butter. The golden filling flows out when opened, with a sweet and savory, rich buttery taste. Be careful as the filling is hot.

Traditional Chinese sweet crepe filled with fine red bean paste, sprinkled with sesame seeds and pan-fried. Crispy exterior with a sesame aroma, and a sweet yet not cloying filling. Ideal as a dessert.

Thick scallion pancake rolled with braised beef slices, sweet bean sauce, and raw scallion segments. Crispy on the outside and soft on the inside, the savory beef and sweet bean sauce are perfectly combined. A satisfying Northern Chinese noodle dish.

Thick scallion pancake rolled with pork slices, sweet bean sauce, and scallion segments. Similar to the beef roll, but with pork, offering a similarly rich and savory flavor. Suitable for diners who don't eat beef.

Thin, circular pancakes, often used to wrap stir-fried dishes (like "He Cai Dai Mao") or meat. Soft, chewy texture with a simple flour aroma.

Pan-fried to golden crisp, the dough is infused with chopped scallions. Layered texture, crispy outside and soft inside, full of scallion oil aroma. A classic Chinese dim sum.

Chilled slices of braised beef tendon. Firm and flavorful meat with the aroma of five-spice braising liquid. Usually served as an appetizer.

Chilled slices of braised pork. Alternating layers of fat and lean meat, tender and not dry. Suitable for eating with chopped scallions or minced garlic.

Golden porridge made from simmered millet. Thick and smooth texture, light and sweet flavor. Usually eaten with sugar, it has a warming effect on the stomach.

Daily house-made cold appetizers, variety may vary (e.g., dried tofu, seaweed). Suitable for whetting the appetite before main courses.

Napa cabbage marinated in pumpkin or carrot puree, giving it a golden hue. Crisp texture with a sweet, sour, and garlicky flavor, distinct from traditional Korean kimchi with lower spice and a milder taste.

Shrimp, eggs, and rice stir-fried over high heat. Distinct grains of rice, full of egg aroma and wok hei. A classic and popular staple.

Fried rice with pork shreds and eggs. Tender pork shreds combined with fragrant egg and rice, simple yet delicious.

Beef slices and green pepper strips stir-fried with rice. The unique aroma of green pepper and the flavor of beef permeate the rice, creating a distinctive taste.

Fried rice stir-fried with various seafood and meat shreds. Rich in ingredients and layered in texture. A classic and popular staple.

Tender braised beef brisket chunks served over white rice. Rich and savory sauce, the beef melts in your mouth, very satisfying with rice.

Thickened green pepper and beef stir-fry served over white rice. Moist and smooth texture, crisp green peppers, tender beef.

Various seafood and meat ingredients braised and served over white rice. The sauce retains the natural sweetness of the ingredients, suitable for those who enjoy moist rice.

Steamed white rice. Perfect to enjoy with various stir-fried dishes.

Noodles stir-fried with green pepper strips and beef strips. The noodles absorb the sauce and beef flavor, with green peppers adding a crisp texture.

Noodles stir-fried with various seafood and meat shreds. Rich in flavor, the noodles are springy and well-seasoned.

Classic Northern Chinese dish, mainly featuring wood ear mushrooms, eggs (resembling osmanthus flowers, hence "Mu Shu"), meat shreds, and vegetables. Rich in texture, with egg aroma and the crispness of wood ear mushrooms.

Noodles stir-fried with shrimp as the main ingredient. Simple seasoning highlights the shrimp's sweetness and the noodles' aroma.

Homestyle pork stir-fried noodles. Moderately savory, a popular choice.

Scallion pancakes cut into strips and stir-fried with vegetables, meat, and other ingredients. The pancake strips become slightly soft and chewy after absorbing the sauce, offering a unique flavor.

A rich, thickened noodle soup, similar to a hot and sour soup base without the sourness or spiciness, containing egg drops, wood ear mushrooms, meat slices, etc. The broth is rich and smooth, and the noodles are well-coated.

Noodles in a clear broth with three types of seafood and meat. The broth is light and sweet, allowing you to taste the original flavors of the ingredients.

Noodles served in a hot and sour soup base. The soup is intensely sour and peppery, with ingredients like tofu, wood ear mushrooms, and bamboo shoots. Appetizing and invigorating.

A type of dry-mixed noodles, topped with a rich black bean sauce, usually served with cucumber shreds. The sauce is thick, savory, and sweet. Excellent flavor when mixed well.

Classic Taiwanese noodle dish with a rich beef broth and tender braised beef chunks. Features thin noodles (vermicelli or thin wheat noodles) that soak up the flavorful soup.

Fresh shrimp steamed in a round steamer basket. Maximizes the original sweetness and elasticity of the shrimp. Usually served with ginger-vinegar sauce.

Classic Cantonese "Typhoon Shelter" style, stir-fried squid and shrimp with plenty of fried garlic, fermented black beans, and chili. Crispy, savory, with a strong garlic flavor, perfect with drinks.

Large prawns deep-fried and served with "Typhoon Shelter" style fried garlic. The prawns have firm meat, crispy edible shells, and a rich garlic aroma.

Steamed prawns drizzled with a generous amount of minced garlic sauce. The garlic flavor penetrates the shrimp, making it savory and flavorful. Vermicelli is usually placed at the bottom to absorb the sauce.

Medium-sized shrimp deep-fried until crispy, then tossed with salt and pepper seasoning and spices. Crispy and savory, the shells are edible.

Similar to Pineapple Shrimp Balls, large shrimp are battered and deep-fried, then tossed with mayonnaise. Crispy outside and tender inside, sweet flavor, loved by adults and children.

Fried shrimp balls coated in a creamy, bubbly salted egg yolk sauce (golden sand). Crumbly texture with a rich salted egg yolk aroma, savory and delicious.

Indicated as sweet and sour flavor, likely involves stir-frying deep-fried shrimp balls and pineapple chunks in a sweet and sour sauce. Appetizingly sweet and sour, with crispy shrimp.

Uncoated large shrimp stir-fried with seasonal vegetables. Light flavor, allowing you to taste the original crisp sweetness of the shrimp.

Shrimp stir-fried with dried chili, Sichuan peppercorns, and peanuts. Spicy and flavorful with a rich texture, a great dish to accompany rice.

Stir-fried shrimp with crunchy cashews. The nutty flavor of the cashews complements the sweetness of the shrimp, offering a mix of crunchy and tender textures.

Steamed fish topped with stir-fried crispy soybean crumble (huang dou su). The soybean crumble is savory and crispy, while the fish is tender (Note: Halibut is indicated on the menu).

Fish steamed with scallions and ginger, then drizzled with hot oil to release aroma. The fish (Note: Halibut is indicated on the menu) is tender and has a delicate, fresh flavor.

Whole yellow croaker deep-fried until crispy outside and tender inside, coated in a sweet and sour sauce with added garlic for flavor. The fish is delicate, and the sauce is appetizing.

Premium Qing Long Grouper steamed. The skin is gelatinous and chewy, the flesh firm and delicious. A dish fit for banquets.

Red grouper has delicate and elastic flesh; steaming best showcases its fresh, original flavor. Red in color, auspicious, and elegantly flavored.

Boneless fish fillets battered and deep-fried, then tossed with salt and pepper. Crispy outside and tender inside, savory and palatable, suitable for elderly and children.

Fried fish fillets coated in a sweet and sour sauce. Tender fish, appetizing sauce, very good with rice.

Fish fillets braised in spicy bean paste. Savory, slightly spicy, with a rich sauce, traditional flavor.

Fish slices simply stir-fried with seasonal vegetables. Light flavor, preserving the tender texture of the fish.

Plump fresh oysters with tofu and onions sizzling on a hot iron plate. Rich savory sauce, tender and juicy oysters.

Fresh oysters served with crispy fried dough sticks. The dough sticks absorb the savory broth, creating a textural contrast with the tender oysters.

Fresh oysters steamed or stir-fried with minced garlic sauce. Garlic removes any fishiness and enhances the oyster's freshness.

Oysters coated in flour, deep-fried until golden, served with salt and pepper. Crispy exterior, with fresh oyster juice bursting out with each bite. A common Taiwanese appetizer with drinks.

Crispy fried rice crust topped with hot "three delicacies" (seafood, meat slices, etc.). Makes a sizzling sound upon serving, offering a great visual and auditory experience. The rice crust becomes semi-soft and semi-crispy after absorbing the sauce.

"Three Delicacies" braised and served over crispy fried dough sticks. Similar to Crispy Rice with Three Delicacies, but with fried dough sticks as the base, offering a softer, crispier texture.

Three delicacies stir-fried over high heat. Retains the crispness and freshness of the ingredients, with strong wok hei.

Deep-fried squid sprinkled with Shichimi Togarashi (Japanese seven-spice blend). A slightly spicy and aromatic Japanese flavor, the squid is chewy and springy.

Fresh squid steamed, usually served with shredded scallions and ginger. Best way to savor the natural sweetness and tender texture of the squid.

Classic Taiwanese "Three Cup" dish (sesame oil, soy sauce, rice wine) with basil for aroma. Rich savory sauce, flavorful squid, very appetizing with rice.

Various seafood and deep-fried tofu cubes simmered together. The broth is thick and savory, the tofu absorbs the soup, and the texture is soft.

Shrimp and vermicelli simmered in a clay pot. The vermicelli absorbs the shrimp's flavor and sauce. Can be ordered in sweet and sour tomato sauce or rich sha cha sauce.

Blanched gai lan drizzled with oyster sauce. Gai lan is crisp with a slight bitterness, balanced by the sweet and savory oyster sauce.

Spinach braised with whitebait (small dried fish) and thickened. Smooth texture, with the savory taste of the sea, a calcium-rich home-style dish.

Dried shrimp (kai yang) are simmered with napa cabbage until tender. The cabbage absorbs the savory flavor of the dried shrimp, resulting in a sweet taste.

Stir-fried water snowflake, usually with preserved plums or meat shreds. The water snowflake is long and crisp with a faint lotus fragrance.

Green beans deep-fried until slightly wrinkled, then dry-fried with minced meat, dried shrimp, and preserved vegetables. Savory and appetizing, the green beans are not raw-tasting.

Stir-fried bean sprouts, vermicelli, meat shreds, and other rich ingredients, topped with a golden egg crepe, shaped like a hat. Usually eaten wrapped in a lotus leaf pancake.

Shredded potatoes quickly stir-fried with vinegar over high heat. Maintains the potato's crispness, with a sour and appetizing taste.

Gai Lan quickly stir-fried over high heat. Bright green color, crisp texture.

Cabbage quickly stir-fried over high heat. Retains the vegetable's moisture and sweetness, with a crisp texture.

Water spinach stir-fried with garlic. Tender texture, a common healthy vegetable dish in Taiwan.

Water spinach stir-fried or braised with diced preserved egg. The unique flavor of the preserved egg adds complexity and makes the vegetables smoother.

Bitter melon slices stir-fried with salted egg yolk. The crumbly texture and savory flavor of the salted egg yolk balance the bitterness of the melon, resulting in a mellow taste.

Tender eggplant braised in "fish-fragrant" sauce (made with spicy bean paste, garlic, ginger, vinegar, and sugar; contains no fish). A balance of savory, spicy, sour, and sweet flavors, very appetizing.

King oyster mushrooms cut into chunks and cooked in the "Three Cup" style. The mushrooms are juicy and meat-like, absorbing the aromas of sesame oil and basil.

Spinach cooked with both preserved egg and salted egg (also known as Golden Silver Egg Spinach). The broth is golden and rich, with complex layers of flavor.