熱翻天生猛海鮮

Freshly sliced salmon sashimi, with a bright orange-red color. Tender texture, rich in fat, melts in your mouth. Usually served with shredded radish, best enjoyed with wasabi soy sauce.

Freshly sliced tuna sashimi, with a deep red color. Firm and fresh texture, lower fat content. Recommended to dip in wasabi and soy sauce.

Sashimi platter with various types of fish, satisfying different texture preferences at once. Different types are served depending on the daily catch. Best enjoyed with wasabi soy sauce to savor the freshness.

A cold shredded chicken dish seasoned with Southeast Asian-style sauce. Chicken is shredded and mixed with a sweet, sour, and slightly spicy sauce and other ingredients like onions. Refreshing and appetizing, suitable for summer.

Boiled squid slices drizzled with special five-flavor sauce. The squid is chewy and crisp, and the five-flavor sauce is a blend of sweet, sour, salty, spicy, and garlicky flavors. A classic Taiwanese cold appetizer.

Chilled shredded onion drizzled with Japanese-style dressing. The onion's pungent flavor is removed, retaining its crisp sweetness, topped with bonito flakes for aroma. Refreshing and palate-cleansing.

Raw clams marinated in soy sauce, garlic, and chili. The clam meat is tender with a savory and fresh taste, a traditional Taiwanese side dish for congee or drinks. Salty and flavorful, full of oceanic taste.

Creamy and delicate cod liver served with shredded onion and Japanese-style vinaigrette. Melts in your mouth with a rich cod liver aroma. The sweet and sour dressing balances the richness, very appetizing.

Various seafood such as shrimp and squid mixed with Thai sweet and sour sauce. Includes onions, celery, tomatoes, and other vegetables. Sour, spicy, and refreshing flavor, with crisp seafood, very appetizing.

Steamed or fried fish roe slices topped with mayonnaise. The fish roe has a distinct grainy texture and unique aroma. The sweetness of mayonnaise perfectly combines with the salty aroma of fish roe, a common cold dish.

Deep-fried crispy chicken thigh, drizzled with special Thai lemon sauce. Crispy skin and tender meat, the sauce is sweet and sour with a refreshing lemon aroma. Rich in texture, not greasy.

Smoked goose slices. The skin is brown, with a light smoky aroma, and the meat is sweet and juicy. Usually served with garlic vinegar or pepper salt.

Boneless chicken leg meat marinated in Shaoxing wine, served cold. The chicken skin is chewy, the meat is tender, and it's full of rich wine aroma. Cool and refreshing, a classic Chinese cold dish.

Grilled chicken wings until golden and crispy, with a refreshing lemon aroma. Crispy skin, tender and juicy meat. The sourness of lemon cuts through the greasiness, perfect for pairing with drinks.

Chicken thigh pieces skewered and grilled with barbecue sauce. The meat is tender and the sauce is rich. Sesame seeds are sprinkled to enhance the aroma, a classic Japanese or Taiwanese grilled dish.

Whole saury salt-grilled until the skin is crispy and caramelized. The fish flesh is firm, with a unique slightly bitter and sweet taste. Squeezing lemon juice and dipping in pepper salt enhances the flavor.

Grilled lamb skewers sprinkled with cumin powder and chili powder. The lamb is a mix of fat and lean, grilled until caramelized and fragrant. The rich cumin aroma is its main characteristic, with a unique flavor.

Tender beef chunks skewered and grilled, brushed with a salty-sweet sauce. Retains the beef's original juices and chewiness. Suitable to enjoy with beer or drinks.

Marinated pork belly grilled until the skin is crispy, then sliced thinly. Salty and flavorful, rich but not greasy. Usually served with a garlic vinegar sauce and sliced scallions, it's very appetizing.

Fatty fish jaw grilled over low heat until golden. The meat is delicate and tender, rich in fat and sweet. Crispy outside and tender inside, best enjoyed with pepper salt to taste the original flavor.

Whole salmon head grilled, rich in collagen and fat. The meat is tender, with different textures in different parts. Suitable for gourmets who enjoy gnawing on bones and savoring the fish's freshness.

Selected pork neck (Matsusaka pork) grilled and sliced thinly. Chewy and crisp texture, with evenly distributed fat. Simple salt grilling or sauce brushing brings out the meat's freshness.

The fattiest part of the salmon belly. After grilling, the fat is aromatic, and the meat is tender. Melts in your mouth with a rich, oily sensation, a favorite for salmon lovers.

Taiwanese specialty milkfish belly, deboned and grilled. The belly is rich in fat, and the flesh is delicate. Grilled until the surface is golden and caramelized, with a unique and delicious flavor.

Fish fillets marinated in miso sauce and then grilled. The fish has a rich, sweet, and savory miso aroma. The caramelized miso aroma is mouth-watering, with a mellow flavor.

Fatty mackerel, salt-grilled. The skin is crispy, and the flesh is firm and juicy. Simply sprinkled with lemon juice and pepper salt, it's a delicious dish to pair with drinks.

A luxurious dish combining chicken gizzards (chicken testicles) and pork kidneys, stir-fried with black sesame oil and old ginger. It has nourishing and warming effects, with a rich sesame oil aroma and tender, crisp texture.

Chicken testicles (chicken gizzards) as the main ingredient, stir-fried with black sesame oil, rice wine, and ginger slices. Tender and bursting with juice, the sesame oil sauce is rich and fragrant, a traditional nourishing dish.

Fresh pork kidney sliced and stir-fried with black sesame oil and ginger slices. The kidney is crisp and tender with no gamey smell, absorbing the aroma of sesame oil. The sauce is suitable for mixing with rice, warming and nourishing.

Steamed cod fillet topped with crispy fried soybeans. The cod is delicate and smooth, while the fried soybeans are salty and crispy, creating a contrasting texture that is very appetizing.

Whole soft-shell crab battered and deep-fried until golden and crispy. Can be eaten with the shell, full of crab flavor and crispy texture. Usually seasoned with fried garlic or pepper salt.

Yilan specialty dish, similar to a large pot dish or mixed soup. Includes rich ingredients like napa cabbage, shredded meat, mushrooms, and fried egg crisps. The broth is sweet and fresh, with a smooth texture and a rich, traditional flavor.

Crispy and tender Matsusaka pork slices stir-fried with sesame oil and ginger. The meat is crisp and not dry, coated with the aroma of sesame oil. A dish that combines texture and aroma.

Plump fresh oysters fried with eggs. The eggy aroma blends with the sweet freshness of seafood, with a tender texture. A simple yet flavorful home-style dish.

Frog leg meat deep-fried until crispy, stir-fried with scallions, garlic, chili, and pepper salt. The meat is tender like chicken but more delicious. Crispy outside and tender inside, salty and slightly spicy, perfect for pairing with drinks.

Fresh oysters braised with black fermented black beans, tofu, and scallions. The savory and salty taste of fermented black beans complements the sweet freshness of oysters. Salty and rich flavor, a very popular dish to accompany rice.

Blanched plump fresh oysters drizzled with special minced garlic soy paste. Oysters are plump and juicy, paired with a rich garlic sauce, simple yet allowing you to taste the original flavor of the seafood.

Small river shrimp deep-fried whole until crispy, stir-fried with scallions, garlic, chili, and pepper salt. Can be eaten with the shell, crispy and crunchy texture, salty and addictive, a classic dish to pair with drinks.

Fresh white shrimp simply blanched in hot water, preserving the shrimp's original sweetness and elasticity. Peel and dip in wasabi soy sauce for unparalleled freshness.

Crispy fried large intestine stir-fried with green beans. The intestine is crispy outside and soft and chewy inside, while the green beans are crisp and cut through the greasiness. Rich in texture, salty and appetizing.

A dish originating from Sichuan cuisine. Sliced beef is cooked in a spicy red oil broth, served with bean sprouts or cabbage. The flavor is numbing, spicy, fresh, and fragrant, with tender meat, very appetizing.

Shark meat slices stir-fried with fermented bean curd (doujiang). The shark meat is tender and rich in collagen, and the salty sweetness of the fermented bean curd fully penetrates the fish, with a unique flavor.

Fried fish fillets coated in sweet and sour sauce. The fish is crispy outside and tender inside, served with onions, green peppers, and pineapple slices. Bright red color, sweet and sour, appetizing, suitable for all ages.

Fresh squid stir-fried with Sichuan peppercorns and dried chili. The squid is chewy and absorbs the spicy aroma. Moderately spicy, full of aroma, suitable for diners who prefer strong flavors.

Squid rings battered and deep-fried until golden and crispy. Crispy on the outside, with sweet and chewy seafood inside. Usually served with pepper salt or ketchup, a dish loved by adults and children.

Deep-fried pork ribs coated in sweet and sour sauce. Crispy outside and tender inside, with a balanced sweet and sour sauce. A classic Chinese dish with appealing color, aroma, and taste.

Pork ribs cooked in an orange juice-based sauce. Has a natural fruity aroma and sweet and sour taste, lighter than traditional sweet and sour. The ribs are flavorful, with a fresh taste.

Tofu strips and beef strips stir-fried over high heat. Tofu is soft, beef is fresh and fragrant, with a rich texture. Salty and slightly spicy seasoning, very suitable to accompany rice.

Crispy kimchi stir-fried with beef slices. The sourness of kimchi makes the beef tender and less greasy. Sour, spicy, and appetizing, with a rich flavor.

Thinly sliced bitter melon stir-fried with salted egg yolk. The sandy texture of the salted egg coats the bitter melon, neutralizing its bitterness and adding a salty flavor. A classic Taiwanese bitter melon dish.

Tender sirloin beef slices stir-fried with crispy fried dough sticks. A combination of tender and crispy textures, with a rich sauce, unique and creative flavor.

Deep-fried crispy boneless chicken thigh, drizzled with Thai sweet and sour sauce, sprinkled with Sichuan peppercorns and cilantro. The spicy, sour, and sweet flavors stimulate the taste buds, with a crispy and juicy texture.

Sliced pork liver marinated and pan-fried until the surface is caramelized. Slightly crispy on the outside, tender and moist inside. The sweet and salty sauce is reduced on the surface, with no gamey smell, very delicious.

Thinly sliced pork liver stir-fried with spicy sauce. The pork liver is crisp and tender, with a spicy and stimulating seasoning. A strong-flavored dish perfect for pairing with drinks.

Classic stir-fry dish. Sliced beef stir-fried with water spinach or Chinese broccoli over high heat. Seasoned with satay sauce, it's fragrant. The beef is tender, and the vegetables are crisp.

Lamb slices stir-fried with water spinach, usually with satay sauce to mask the lamb flavor. High heat stir-frying retains the meat juices and vegetable crispness, with a rich aroma.

Sweet loofah stir-fried with salted egg yolk. The loofah is tender and juicy, while the salted egg yolk adds a rich salty flavor and creamy texture. Refreshing yet flavorful.

Crisp bamboo shoots stir-fried with salted eggs. The crisp sweetness of bamboo shoots perfectly blends with the salty flavor of salted eggs. Rich in texture, a refreshing seasonal dish.

Chewy sea snail stir-fried with plenty of basil, garlic, and chili. Extremely chewy texture, rich soy sauce flavor, slightly spicy, a must-order dish in Taiwanese stir-fry restaurants to pair with drinks.

Fresh clams stir-fried with basil, garlic, and soy sauce. The clams are fresh and delicious, absorbing the basil and soy sauce flavor. Sucking the juice from the shells while eating is very satisfying.

Clams (purged of sand) stir-fried with basil and ginger slices. After the clams open, the fresh juice blends with the seasonings. Plump meat, fresh and delicious flavor.

Tender, half-cooked beef slices wrapped in a soft, semi-cooked egg. The beef is tender, and the egg is moist and smooth. Mild and fresh flavor, very suitable for mixing with rice.

Large shrimp scrambled with egg until semi-cooked and tender. Shrimp is springy, and the scrambled eggs are moist and creamy. Mild flavor, a home-style dish suitable for all ages.

Chicken breast cubes stir-fried with dried chili and peanuts. Chicken is tender, peanuts are crispy, with a salty, slightly spicy, and subtly sweet flavor. A famous Sichuan stir-fry dish.

Fried stinky tofu cubes stir-fried in the Kung Pao style (with dried chili and Sichuan peppercorns). The stinky tofu is crispy outside and soft inside, absorbing the spicy sauce, with a unique flavor.

Fried preserved eggs are chewy, with the gamey smell removed, then stir-fried with Kung Pao spicy seasoning. The unique texture of preserved eggs combined with the slightly spicy sauce is very appetizing and good with drinks.

Classic Hakka dish, including strips of pork belly, dried squid, firm tofu, and celery. Ingredients are stir-fried until dry and fragrant, with a rich and chewy texture. Salty and flavorful, very appetizing.

Cleaned large intestine stir-fried with plenty of ginger slices and white vinegar. The intestine is chewy and has a strong sourness and ginger spiciness that is very appetizing. A representative dish of Hakka cuisine.

Thinly sliced pork liver quickly stir-fried with sesame oil and ginger slices. Proper heat control keeps the pork liver tender and not powdery. Rich sesame oil aroma, with warming effects.

Fresh squid chunks stir-fried with vegetables and a sweet and sour sauce. The squid is thick and crisp, and the sauce has the sour aroma of black vinegar and the sweetness of vegetables.

Fried tender tofu coated with stir-fried salted egg yolk (golden sand) until foamy. The tofu is crispy outside and tender inside, covered with a rich salted egg yolk aroma, salty and creamy.

Japanese-style fried chicken. Chicken is marinated and then battered and deep-fried. Golden crispy crust, juicy and tender meat. Usually served with mayonnaise or pepper salt.

Deep-fried egg tofu until the skin is slightly wrinkled (old skin), while the inside remains tender. Braised and flavorful, absorbing the sauce. Texture is chewy outside and tender inside, full of egg aroma.

Thinly sliced blanched pork belly drizzled with rich minced garlic soy paste. The alternating layers of fat and lean meat are chewy and not greasy, with a pungent garlic flavor that stimulates the appetite.

Green beans deep-fried and dehydrated, then stir-fried with minced meat, preserved vegetables, and dried shrimp. The green beans are slightly wrinkled on the surface, with a crisp texture, absorbing the savory flavor of the minced meat, making it very appetizing.

Thick and fluffy baked egg drizzled with a slightly spicy, sweet, and savory "fish-flavored" sauce (containing minced meat, bean paste, garlic, and ginger). The baked egg absorbs the rich sauce, with a tender texture.

A classic Taiwanese home-style dish. Eggs mixed with savory and crispy preserved radish (cured radish) and pan-fried until golden. Rich egg aroma, crisp and salty preserved radish.

Large shrimp battered and deep-fried, served with canned pineapple slices and mixed with mayonnaise. The shrimp balls are crispy and springy, with the sweet and sour taste of pineapple and the smoothness of mayonnaise, very popular.

Deep-fried small dried fish (anchovies) stir-fried with peanuts, adding chopped scallions and chili. Crispy, crunchy, and hard texture, salty and slightly spicy, the best snack to pair with drinks.

Tender tofu and minced meat simmered in a spicy bean paste sauce. Smooth texture, with a numbing, spicy, fresh, and hot flavor. The sauce is rich, an excellent choice to accompany rice.

Pan-fried tofu braised with vegetables (mushrooms, carrots, peas). The tofu absorbs the salty sweetness of soy sauce and the freshness of vegetables. A delicious home-style dish.

Marinated salted pork slices stir-fried with plenty of garlic sprouts. The salty, fatty flavor of the salted pork perfectly combines with the pungent aroma of garlic sprouts. Strong flavor, very appetizing.

Deep-fried egg tofu is then cooked in a sauce with crab roe (or carrot puree simulation) and seafood ingredients. The sauce is golden and thick, sweet and smooth, suitable for mixing with rice.

Large pieces of duck blood braised in a spicy broth. The duck blood is smooth like jelly, bursting with juice when bitten. The broth is fragrant and spicy, full of Sichuan peppercorn aroma.

Stinky tofu stewed in a special spicy broth. The tofu's pores are filled with spicy broth, juicy when bitten. The unique fermented aroma of stinky tofu complements the spicy flavor.

Classic Taiwanese Sichuan dish. Duck blood and large intestine stewed in a slightly spicy, thickened sauce over low heat. The intestine is tender, the duck blood is smooth, and the flavor is sour, spicy, salty, and fragrant.

Fresh oysters coated with sweet potato starch and deep-fried. Crispy on the outside, with tender and juicy oysters inside. Served with pepper salt, a popular snack in Taiwanese night markets and stir-fry restaurants.

Whole white shrimp deep-fried at high temperature until crispy, stir-fried with chopped scallions, garlic, and pepper salt. The shrimp shells are crispy and edible, and the shrimp meat is sweet. The salty and crispy texture is perfect with beer.

Marinated bone-in pork ribs deep-fried until dry and fragrant. Crispy outside with a chewy texture inside, with a hint of five-spice and garlic. A classic fried dish that becomes more flavorful with chewing.

Braised large intestine stuffed with green onions, deep-fried until the skin is crispy and golden. Crispy outside and soft and chewy inside, with green onions in the middle to cut through the greasiness and add aroma. Served with pepper salt.

Squid mouths (dragon balls) battered and deep-fried, then stir-fried with peanuts, chili, scallions, and garlic. The dragon balls are chewy, salty, and crispy, a very popular dish to pair with drinks.

Shrimp paste deep-fried into golden round cakes wrapped in spring roll wrappers, then cut into triangular pieces. Thin and crispy crust, with a rich shrimp flavor inside. Served with Thai sweet and sour plum sauce.

Transparent small fish battered and deep-fried. The fish bones are soft and edible, and the flesh is delicate. The outer batter is crispy, usually decorated with shrimp crackers, served with pepper salt or ketchup.

Genuine squid balls deep-fried until golden and floating. Chewy and firm texture, with the sweet freshness of squid chunks in every bite. Simply sprinkled with pepper salt, it's delicious.

Pork belly marinated in red yeast rice, battered and deep-fried, then sliced. The meat has a light red color, with a unique red yeast wine aroma and sweetness. Crispy outside and soft inside, rich but not greasy.

King oyster mushrooms cut into chunks, battered and deep-fried. Crispy on the outside, juicy on the inside with a chewy, meat-like texture. Seasoned with salt and pepper for a refreshing, non-greasy taste.

Tender tofu battered with bonito flakes or breadcrumbs and deep-fried. Crispy on the outside, hot and tender inside. Served with Japanese light soy sauce and grated radish for a delicate flavor.

Fried bighead carp head stewed with abundant ingredients (napa cabbage, tofu, meatballs, etc.) in a satay broth. The broth is rich and sweet, the fish head meat is delicate, and the portion is generous.

Soup pot stewed with dried shiitake mushrooms and free-range chicken. The aroma of shiitake mushrooms is released into the soup, and the chicken is sweet and chewy. The broth is clear and mellow, warming and nourishing.

Tender bamboo shoots stewed with chicken. The bamboo shoots are crisp and tender, giving the broth a natural sweetness. Light and refreshing flavor, not greasy.

Stewed with peeled chili, clams, and chicken. The broth is slightly spicy and sweet, with the unique savory aroma of peeled chili. Clams enhance the freshness, and the soup has rich layers.

Chicken stewed with preserved pineapple sauce and fresh bitter melon. The salty sweetness of preserved pineapple balances the bitterness of the bitter melon, resulting in a mellow and sweet broth. Unique flavor, pleasantly sweet aftertaste.

Fresh oysters cooked with ginger slices and pickled cabbage. The oysters are sweet and plump, ginger slices remove the fishiness and enhance freshness. The broth is clear and delicious, full of the taste of the sea.

Pork stomach slices stewed with pickled cabbage. The pork stomach is cleaned without any gamey smell and has a chewy texture. The sourness of pickled cabbage makes the broth appetizing and refreshing, a classic Hakka soup.

A simple yet delicious clear soup. Clams and ginger slices are boiled without excessive seasoning. The broth turns milky white, extremely sweet and fresh, a top choice for sobering up and warming the stomach.

Fish chunks cooked in Japanese miso soup with tofu and scallions. The fish is tender, and the miso soup is moderately salty and sweet, with a rich soybean aroma. Warm and smooth.

Clear soup made with fresh fish chunks and ginger slices. The fish is delicate, and the soup is clear and fresh. The spiciness of ginger slices enhances the sweetness of the fish, light and refreshing.

Thinly sliced pork liver quickly blanched in boiling water, with ginger slices and spinach. Pork liver is tender and nourishing, and the broth is clear and sweet. A home-style nutritious soup.

Squid rings cooked in "three cup" sauce (sesame oil, soy sauce, rice wine) until reduced, with plenty of basil. The squid is chewy and fresh, with a rich basil aroma, a classic Taiwanese flavor.

Fried stinky tofu stir-fried with "three cup" sauce and basil. The stinky tofu absorbs the salty-sweet sauce, its unique aroma perfectly matching the sesame oil and basil.

Tender frog leg meat cooked in the "three cup" style. The frog meat absorbs the rich sauce, with a texture even more tender than chicken. Garlic and ginger slices are fried until caramelized, full of flavor.

The most classic "three cup" dish. Bone-in chicken thigh pieces stir-fried with sesame oil, soy sauce, rice wine, and basil until reduced. The chicken is tender and flavorful, salty, sweet, and slightly spicy, extremely appetizing.

King oyster mushrooms cut into chunks, cooked in "three cup" sauce. The mushrooms are crisp, juicy, and absorb the sesame oil and basil. A popular vegetarian "three cup" dish.

Matsusaka pork slices placed on a hot sizzling plate. Served with onions and black pepper sauce, sizzling upon arrival. The meat is crisp and tender, with a rich black pepper aroma.

Tender beef slices stir-fried with onions and green peppers on a hot plate. Drizzled with black pepper sauce or butter, it's fragrant. The hot plate keeps it warm, so every bite is piping hot.

Pan-fried firm tofu placed on a hot plate, drizzled with black pepper sauce. The tofu is crispy outside and tender inside, with a buttery aroma and sweet onions. Rich in texture, very appetizing.

Plump fresh oysters cooked on a hot plate with fermented black beans, scallions, and garlic. Sizzling and emitting a seafood aroma. The oysters are plump, and the sauce is salty and fragrant, very appetizing.

Fresh squid seared on a hot plate and drizzled with sauce. The squid is chewy and crisp, with a unique smoky aroma from the hot plate. Best enjoyed with shredded onion.

Taiwanese egg noodles stir-fried with shredded meat, cabbage, and shredded carrots. The noodles absorb the broth and sauce, with a smooth and chewy texture. A simple yet delicious staple.

Stir-fried egg fried rice cooked over high heat. Each grain of rice is distinct, with a wok hei and egg aroma. With chopped scallions and simple seasoning, it's salty and savory, a must-order staple in stir-fry restaurants.

Wild Asplenium fern stir-fried with small dried fish and fermented black beans. The fern is crisp and smooth, with a unique wild vegetable aroma. The salty taste of fermented black beans complements the sweet freshness of the fern.

Loofah chunks stewed with clams. The loofah is tender and releases sweet juice, while the clams are fresh and delicious. The broth combines the essence of both, refreshing and sweet, requiring no excessive seasoning.

Long, thin water lotus stems cut into sections, stir-fried with shredded meat or preserved vegetables. Extremely crisp texture with a light lotus fragrance. High heat stir-frying retains moisture and crispness.

Gynura leaves stir-fried with sesame oil, ginger slices, and goji berries. Gynura is smooth and slightly slimy, with a rich sesame oil aroma. A traditional nourishing wild vegetable dish.

Tender sweet potato leaves stir-fried with preserved egg pieces or thickened. The unique aroma and chewy texture of preserved eggs enrich the layers of sweet potato leaves. Smooth and salty flavor.

Stir-fried cabbage sprinkled with crispy fried soybeans. The sweet crispness of the cabbage contrasts with the salty crispness of the fried soybeans. Rich in texture, unique flavor.

Bacon slices stir-fried with cabbage after rendering. The smoky, fatty aroma of bacon coats the leaves. The cabbage is crisp, and the bacon is salty and fragrant, a perfect match.

Fresh water spinach stir-fried over high heat with garlic. Crisp texture, vibrant green color. Rich garlic aroma, the most common vegetable on Taiwanese tables.

Taiwanese lettuce (A-choy) stir-fried with garlic. It has a slight natural bitterness and a crisp, refreshing texture. Rich in nutrients, its original flavor is brought out by simple stir-frying.

Blanched sweet potato leaves drizzled with minced garlic soy paste or fried shallots. Tender and smooth texture, retaining the vegetable's nutrients. A simple and rustic traditional flavor.

Fresh cabbage stir-fried over high heat. Crisp and juicy texture, with the natural sweetness of the vegetables. Simple garlic stir-frying brings out the deliciousness.

Fluffy white rice. Takeout price. White rice is usually provided free of charge during dine-in (according to restaurant policy).