北海漁村 台北杭州店

A sumptuous table menu for ten people, including a seafood platter, steamed shrimp, soft-shell crab, and many other classic Taiwanese seafood dishes. Rich flavors, from steamed to "three cup" style. Suitable for banquets and gatherings.

Deluxe ten-person set menu, upgraded to include sashimi scallops, medicinal herb-infused prawns, and seasonal crabs. Diverse dishes, covering cold dishes, stir-fries, soups, and rice dishes, showcasing the deliciousness of fresh seafood.

High-end ten-person banquet, with specialty dishes including abalone, Buddha Jumps Over the Wall, and steamed grouper. Uses premium ingredients, exquisitely cooked, suitable for important occasions or festive gatherings.

Top ten-person feast, featuring delicacies like lobster, abalone, and sea cucumber. Meticulously prepared with rich flavors, it's the best choice for entertaining distinguished guests.

Freshly sliced cuttlefish sashimi, with a pure white and crystal-clear texture. Chewy and elastic, with a sweet flavor. Usually served with soy sauce and wasabi.

Fresh raw oysters, not cooked to preserve their original flavor. Tender and juicy, with a rich oceanic freshness. Often served with lemon or special sauce for enhanced flavor.

Greater amberjack sashimi, with delicate flesh and rich fat. Soft, tender, and sweet taste, with a refreshing flavor. A common high-grade sashimi ingredient in Taiwan.

Greater Amberjack sashimi, with a crisp, elastic, and firm texture. Rich in fat but not greasy, with a unique fresh aroma. Suitable for diners who enjoy a chewy texture.

Classic salmon sashimi, with orange-red flesh and beautiful white marbling. Soft and tender texture, rich and sweet fat. Widely loved by the public.

A mixed sashimi platter of two types of fresh fish. Taste the texture and flavor of different fish in one go. Freshly selected based on the day's catch.

Top-quality live lobster sashimi, with crystal-clear meat. Extremely chewy and crisp texture, with an exceptionally sweet flavor. A luxurious seafood experience.

Handmade cuttlefish balls, with real cuttlefish pieces. Firm and chewy texture, full of freshness. Deep-fried to golden crispness, a popular appetizer.

Special sausage made with squid ink and cuttlefish pieces, black in appearance. Chewy and crisp texture, with a unique seafood aroma. Unique flavor, worth a try.

Blanched baby squid drizzled with lemon dressing. Tender and crisp texture, the sourness of lemon enhances the sweetness of the seafood. A refreshing and appetizing cold dish.

Squid stir-fried with a large amount of scallions over high heat. The squid is chewy and elastic, absorbing the aroma of scallions and sauce. A classic Taiwanese stir-fry dish.

Squid cooked with "three cups" sauce (sesame oil, soy sauce, rice wine), flavored with basil. Rich aroma, balanced sweet and savory. Very appetizing.

Whole squid brushed with sauce and grilled. The skin is slightly charred and fragrant, while the meat remains tender and juicy. Simple cooking methods showcase the original flavor of the ingredients.

Specially selected fresh baby squid, with crystal-clear flesh. Usually served steamed or chilled, with an extremely crisp and tender texture. Limited daily supply of freshness.

Fresh fish from Penghu, types vary based on daily catch. The meat is fresh, delicate, and rich in oceanic flavor. Can be prepared in various ways such as steaming or deep-frying according to personal preference.

Handmade oyster rolls with a filling of fresh oysters and other ingredients. The wrapper is fried to a crisp, and the filling is tender and juicy. A traditional fried snack.

Oysters cooked with fermented black beans (yin-shi). The salty and sweet flavor of the fermented black beans complements the sweetness of the oysters, resulting in a rich, salty, and fragrant taste. A very appetizing dish.

Plump oysters steamed or stir-fried with minced garlic sauce. Rich garlic flavor that enhances freshness. Tender and flavorful.

Oysters coated in flour and deep-fried, sprinkled with salt and pepper. Crispy outside and tender inside, tasting the original flavor of the oysters. A good dish to pair with beer.

Clams stir-fried with basil over high heat. The aroma of basil and the saltiness of soy sauce combine perfectly, with fresh and delicious clam meat. A classic Taiwanese stir-fry.

Extra-large clams cooked with ginger slivers in a clear broth. The broth is extremely sweet, and the clams are plump and thick. Simple seasoning highlights the original flavor of the ingredients.

Abalone snails are blanched and served with a special five-flavor sauce (sour, sweet, salty, spicy, aromatic). The abalone snails have a chewy texture, and the five-flavor sauce is appetizing and enhances freshness. A colorful cold dish.

Abalone snails brushed with a special sauce and grilled. Rich sauce flavor, chewy abalone snails. A balanced sweet and savory flavor that is memorable.

Abalone snails braised in oyster sauce. The umami of the oyster sauce elevates the abalone. Tender texture, mellow flavor.

Whole abalone steamed with minced garlic sauce. The abalone is thick and chewy, fully absorbing the garlic-infused broth. A high-end seafood dish.

Whelk slices served with a vinegar-based sauce. The whelk has a crisp texture, and the vinegar sauce is sour and refreshing. A light and appetizing cold dish.

Whelks stir-fried with spices. The whelks are chewy and elastic, full of 'wok hei'. A heavy-flavored stir-fry suitable for pairing with drinks.

Blanched whelks served with five-flavor sauce. The snail meat needs to be picked out with a toothpick, with a crisp and tender texture. A fun appetizer.

Flower crab has a thin shell and abundant meat, which is particularly delicate and sweet. Steaming best preserves its original flavor, with white flesh. It is a common and popular sea crab in Taiwan.

Stone crab has a thick, hard shell and firm, full meat. Rich flavor, suitable for boiling or quick stir-frying. Its unique freshness is unforgettable.

Sand crab meat is tender, with a unique salty and fresh oceanic flavor. Usually suitable for strong-flavored cooking methods like fried garlic or salted egg. Unique flavor.

Green crab, commonly known as red crab or sand crab/sand mother, has plump and chewy meat. If it's a female crab, it may have abundant roe. Suitable for steaming or cooking in porridge, incredibly sweet.

Asahi crab has a unique appearance, with distinct, tender meat. Sweet flavor, thin shell, easy to peel. Steaming best showcases its elegant flavor.

Fresh live prawns simply blanched in saltwater. The meat is firm, chewy, sweet, and juicy. The best way to taste the freshness of the prawns.

Cold dish of fresh shrimp marinated in medicinal wine. With a light aroma of wine and Chinese herbs, the meat is chewy and sweet. A cold dish with a unique flavor.

Shrimp deep-fried and then stir-fried with a generous amount of fried garlic. The shells are crispy and can be eaten, with a strong garlic aroma. A rich and aromatic dish for pairing with drinks.

Large prawns grilled with salt. High heat locks in the juices, resulting in firm and elastic meat. Simple saltiness enhances the sweetness of the large prawns.

Shrimp stir-fried with eggs, onions, and other ingredients. Egg flowers scattered like osmanthus, with a tender texture and crisp shrimp. Colorful and suitable for all ages.

Fresh shrimp paste and shrimp wrapped in bean curd skin and deep-fried. The skin is golden and crispy, while the filling is fresh and juicy. Tastes even better with sweet chili sauce.

Deep-fried shrimp balls served with pineapple slices and drizzled with mayonnaise. Sweet and sour, appetizing, with crispy outside and tender inside shrimp balls. A common classic banquet dish in Taiwan.

Large prawns are split and steamed with minced garlic sauce. The shrimp meat is thick and plump, infused with garlic flavor. Luxurious texture, full of freshness.

Mantis shrimp (or slipper lobster/spiny lobster) cooked with fried garlic. The meat is similar to lobster, with a chewy and sweet texture, enhanced by the crispy fried garlic.

A clear soup made with clams and ginger slivers. The broth is fresh, sweet, and clear, with a hint of ginger's warmth. The best choice for sobering up and warming the stomach.

A soup with plenty of seaweed and anchovies. Full of oceanic flavor, with a smooth texture. Nutritious and light.

Handmade fish balls cooked in soup with seaweed. The fish balls are chewy and fresh, and the seaweed adds aroma. A simple yet delicious home-style soup.

Preserved mustard greens simmered with pork belly slices. The soup is sour and appetizing, and the pork slices are tender. A traditional soup that is refreshing and delicious.

A hot pot with napa cabbage as the base, simmered with various seafood. The broth is sweet and fresh, with abundant ingredients. A warming hot pot suitable for sharing among many.

Miso soup made with fresh fish chunks. The fish is tender, and the miso broth is rich and sweet. A classic Japanese-style soup.

Fresh fish chunks and ginger slivers simmered. Fully showcases the freshness of the fish, with a clear and fresh broth. An oil-free, light, and healthy soup.

Pumpkin (Golden Pumpkin) stir-fried with rice noodles, with an alluring golden color. The natural sweetness of the pumpkin coats the rice noodles, resulting in a moist and sweet texture. A specialty staple from Penghu.

Fried rice with distinct grains, stir-fried over high heat with chef's special ingredients. Full of 'wok hei' and a fragrant aroma. Simple yet a test of skill.

Penghu handmade vermicelli cooked with abundant seafood. The vermicelli is smooth, absorbing the seafood broth. A noodle dish full of island flavor.

Traditional glutinous rice cake with a soft and sticky texture. Steamed with ingredients like shiitake mushrooms, dried shrimp, and shredded pork. A nostalgic flavor with a rich aroma.

Dried small anchovies coated in a honey glaze and deep-fried. Crispy texture, with a blend of salty and sweet, and a hint of caramel aroma. Very addictive snack for pairing with drinks.

Classic Hakka dish, with dried tofu, squid, pork belly, and celery stir-fried over high heat. Salty, fragrant, oily, and rich in chewy texture. Very appetizing.

Fish maw (usually milkfish maw) pan-fried with garlic. Golden and crispy on the outside, rich in fish oil, and tender on the inside. Boneless and easy to eat.

Egg tofu and various seafood braised together. The tofu is smooth, the seafood is fresh, and the sauce is rich. A dish suitable for all ages.

Sea cucumber braised in oyster sauce. The sea cucumber has a chewy and slippery texture, rich in collagen. The oyster sauce is fresh and mellow.

Taiwanese specialty mullet roe, grilled and sliced. Dense and sticky texture, rich and salty, with a special aroma. Tastes even better with garlic sprouts or radish slices.

Marinated pork belly, grilled and sliced. Crispy skin, alternating layers of fat and lean meat, salty and delicious. Served with vinegar and garlic sauce to cut through the richness.

Pork trotters and peanuts slow-cooked. The pork skin is chewy, the meat is tender, rich in collagen, and the peanuts are creamy and soft. The sauce is rich and sticky.

Cold dish of oil chicken, with crispy skin and tender meat. The meat is juicy and not dry, with a scallion oil aroma. A refreshing and non-greasy meat dish.

Pickled mustard greens stir-fried or stewed with pork belly slices. The sourness of the pickled mustard greens balances the richness of the pork belly, making it appetizing and good with rice. A traditional home-style delicacy.

Beef slices stir-fried with pickled mustard greens. The beef is tender, and the pickled mustard greens are crisp and sour. The sour and slightly spicy flavor is very appetizing.

Water amaranth and anchovies are thickened and braised together. Smooth and tender texture, with a light and fresh flavor. A nutritious vegetable dish.

Water shield and shredded pork stir-fried. The water shield has a unique crisp texture and a faint lotus fragrance. A refreshing and palate-cleansing stir-fried vegetable.

Thinly sliced bitter melon stir-fried with salted egg yolk. The saltiness of the salted egg coats the bitter melon, reducing its bitterness and adding a sandy texture. Unique flavor.

Tender baby cabbage stir-fried. Delicate and sweet texture, with abundant moisture. Simply seasoned to preserve the original flavor of the vegetables.

Penghu Luffa (angled gourd) quick-fried. Crisper and sweeter than regular luffa, and not easily softened. A sweet and refreshing vegetable.

Cabbage stir-fried with crushed peanuts. The nutty aroma of peanuts adds layers to the sweet cabbage. A specialty flavored stir-fried vegetable.

Tender bamboo shoots are boiled, then chilled and cut into pieces, topped with salad dressing. The bamboo shoots have a crisp, sweet, and juicy texture like pears. A refreshing summer appetizer.

Classic Taiwanese lager beer. Refreshing taste, with a unique aroma of Ponlai rice. Pairs perfectly with stir-fries.

Taiwan Beer Gold Medal series. Smoother and sweeter finish, with lower bitterness. Refreshing and satisfying.

Unpasteurized draft beer with a short shelf life. Retains the original fresh malt aroma, with an extremely refreshing and lively taste.

A famous Japanese beer brand. Crisp and dry (Super Dry) taste, with fine bubbles. Refreshing and palate-cleansing.

Internationally renowned Dutch beer. Possesses a unique fruity aroma and yeast flavor, with a rich and balanced taste. Classic lager flavor.