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Specially prepared century egg served with a special sauce. Chewy texture with the unique flavor of century egg and a spicy kick. An appetizing cold dish.

Crisp and refreshing pickled vegetable stems. They make a crunchy sound when bitten, with a light salty flavor, very effective at cutting through richness.

Traditional stir-fried or braised peanuts. Rich aroma, crispy or soft texture. A classic bar snack.

Young green papaya slices pickled. It has a crisp texture and a sweet and sour refreshing taste, making it a great appetizer.

Pickled spicy cabbage. Retains the crispness of the vegetables with a garlicky and chili spicy flavor, similar to Taiwanese pickled cabbage.

Chicken liver and gizzard dish. The chicken liver is smooth, and the offal is crisp and chewy. Usually seasoned simply to highlight the original flavor of the ingredients.

Small clams pickled in soy sauce, garlic, and chili. Tender meat with a savory, garlicky flavor. A traditional Taiwanese cold appetizer.

House-made Taiwanese sausage. The meat has a good balance of fat and lean, with a slightly sweet aroma of wine and meat. Usually served with raw garlic slices.

Round fried shrimp cakes, shaped like ancient coins. Golden and crispy on the outside, the filling is a sweet and fresh shrimp paste, with a chewy texture.

Traditional snack made by wrapping minced pork and vegetable filling in tofu skin (bean curd skin) and deep-frying. Crispy wrapper with a savory and juicy filling.

Deep-fried pork belly strips marinated in red yeast rice. Red in color, with a crispy skin. The fatty parts are rich but not greasy, with a unique red yeast aroma.

Vegetable balls made by deep-frying mixed vegetables coated in batter. Crispy texture with the natural sweetness of the vegetables.

Deep-fried meatballs made with taro. Crispy on the outside, with a smooth taro paste filling inside, possibly containing salted egg yolk or pork floss. Rich in aroma.

Deep-fried spring rolls with fresh shredded bamboo shoots as the main filling. The spring roll wrapper is crispy, and the filling is crisp and refreshing. A seasonal delicacy.

Wagyu beef slow-cooked for an extended period. Extremely tender meat, rich in fat, with a thick and flavorful sauce that melts in your mouth.

A mixed beef tripe dish, including beef shank, tripe, and tendon. Braised until tender and flavorful, rich in collagen, with a mellow taste.

Chicken raised with or cooked with fruits. The meat is sweet and delicate, possibly with a hint of fruit aroma. Requires advance booking.

Chicken dish steamed in soy sauce. The chicken is tender and juicy, infused with the mellow aroma of soy sauce. A home-style dish that pairs well with rice.

A classic Taiwanese dish flavored with 'three cups' of sesame oil, soy sauce, and rice wine, enhanced with basil. The free-range chicken thigh meat is firm and chewy, with an enticing aroma.

A famous exported Hunan dish from Taiwan. Chicken pieces are deep-fried and then coated in a sweet, sour, and slightly spicy sauce. Crispy outside, tender inside, with a bright red color.

Matsusaka pork (pork neck) quickly stir-fried with garlic sprouts. The Matsusaka pork is crisp and tender, complemented by the aromatic garlic sprouts. A dish with rich textures.

Pork trotters slow-cooked in a soy sauce braising liquid. The skin is chewy and rich in collagen, while the meat is tender and flavorful with a balanced savory taste.

Old-fashioned braised pork (Hong Shao Rou). Selected pork with a good balance of fat and lean meat, braised until tender, with a rich soy sauce aroma and a taste of home.

Pan-seared threadfin bream. The fish is delicate and tender, with crispy pan-seared skin. Simply seasoned to enjoy the fish's natural sweetness.

Fresh fish caught on the day. Varies depending on the day's catch, usually steamed or pan-fried to ensure freshness.

Steamed grouper seasoned with soy sauce. The grouper has thick, chewy skin rich in collagen, and its flesh is firm and delicious.

Large prawns stir-fried with ginger and scallions. The shrimp is firm and sweet, absorbing the aromatic ginger and scallions, with a rich flavor.

Fresh shrimp cooked with black sesame oil and plenty of garlic. The broth is rich and nourishing, and the shrimp has a strong aroma of sesame oil and garlic.

White shrimp deep-fried and coated with salted egg yolk (golden sand). The crispy salted egg yolk exterior is rich and savory, complementing the sweetness of the shrimp.

Classic Taiwanese bar snack. Fresh shrimp deep-fried and then stir-fried with salt and pepper, scallions, garlic, and chili. Crispy and savory.

A dish combining soft squid (a type of cuttlefish) with steamed egg. The soft squid is fresh and crisp, while the steamed egg is smooth and absorbs the seafood broth.

Squid (medium cuttlefish) quickly stir-fried over high heat with scallion segments and ginger slices to remove fishiness and enhance flavor. Crisp and chewy texture with wok hei.

Small squid (cuttlefish) stir-fried until the water content is reduced. Chewy texture, concentrating the seafood's umami. Savory and enticing, perfect with drinks.

Mullet roe baked until crispy outside and soft inside. Usually served sliced with thin radish slices or garlic sprouts. Savory and rich flavor with a chewy texture.

Sichuan-style cold chicken. Drizzled with rich red oil, Sichuan peppercorns, and a spicy sauce, it is a combination of numbing, spicy, fresh, and fragrant.

Pork neck (Matsusaka pork) and kidney stir-fried or simmered in black sesame oil. The pork kidney is properly prepared with no gamey taste, offering a crisp and tender texture with a nourishing sesame oil aroma.

A combination of deep-fried large intestine and green beans. The intestine is crispy on the outside and soft on the inside, while the green beans are crisp. Offers rich textural layers with a strong salt and pepper flavor.

Stir-fried pig liver and chives over high heat. The liver remains tender and not dry, with a rich chive aroma. A classic dish for nourishing the blood.

A stew similar to traditional mixed vegetable soup or Buddha Jumps Over the Wall. Rich in various vegetables, meats, and crispy egg bits, with a sweet and rich broth.

Stir-fried with diced chives, minced pork, and fermented black beans. Savory and pairs well with rice. Named 'Fly's Head' because the black beans resemble fly's heads.

Stir-fried Luffa Gourd and Large Clams from Penghu. The luffa is green and sweet, the clams are plump and juicy, and the broth is light and sweet.

Large clams quickly stir-fried over high heat. With basil, garlic, and other aromatic spices, the clams are plump and fresh, full of oceanic flavor.

A classic Sichuan dish. Tender tofu is braised with minced meat and spicy bean paste, offering a numbing, spicy, fresh, and fragrant taste that is perfect with rice.

King oyster mushrooms coated with salted egg yolk (golden sand) and stir-fried. The king oyster mushrooms are chewy and juicy, with a rich and savory salted egg yolk coating.

A baked egg dish combining fresh oysters and eggs. The egg is thick and fluffy, with sweet oysters in every bite, full of egg and sea flavor.

A classic Taiwanese home-style dish. Chopped preserved radish is mixed with egg batter and pan-fried into a round cake. The savory and crispy preserved radish perfectly complements the tender egg.

Stir-fried chicken and abalone with basil. The chicken is tender, the abalone is chewy, and the basil aroma is rich. This is a high-class surf and turf dish.

Boiled or stir-fried pork kidney. Cooked with precise heat to maintain the crisp and tender texture of the kidney, seasoned with a special sauce.

Stir-fried pork kidney and liver with scallions. 'Double shreds' refers to shredded kidney and liver, quickly stir-fried over high heat to maintain a crisp and tender texture with scallion fragrance.

Fresh, plump oysters paired with crispy fried dough sticks. Usually served with a garlic sauce, the dough sticks absorb the oyster's savory broth, offering a rich texture.

A famous Hunan dish. A large fish head is steamed covered in pickled chopped chili. The fish meat is tender, and the flavor is sour, spicy, fresh, and fragrant, highly appetizing.

A classic dish from Chongqing. Tender fish slices are cooked in a pickled cabbage broth. The soup is sour and appetizing, with the numbing spice of Sichuan peppercorns.

Small squid (cuttlefish) steamed with spicy chopped chili. The freshness of the seafood perfectly blends with the sour and spicy chopped chili, creating a strong flavor.