玉林佶饗宴雞腿大王

This is a classic Taiwanese bento box, featuring a whole crispy fried chicken leg as the main dish. The skin is golden and crispy, while the meat is tender and juicy. It's typically served with white rice and a few pickled side dishes or stir-fried vegetables. Taking a big bite of the chicken leg with a mouthful of rice is a satisfyingly delicious experience.

Large pork chops coated in batter and deep-fried, sprinkled with pepper salt or soaked in braising sauce. They have a firm texture and are full of meat aroma. Served with hot white rice and side dishes, it's a common national dish in Taiwan, savory and appetizing.

Fine and tender cod fillet coated in batter and deep-fried. The fish meat is white and soft, with a crispy outer batter. Served with rice, the texture is light and not greasy, suitable for diners who enjoy seafood flavors.

The main dish is Taiwanese-style fried shrimp rolls, with a filling of fresh shrimp paste and minced meat. The wrapper is fried to a crisp, and it's full of fresh flavor when bitten into. Served with white rice and refreshing side dishes, it's a dish full of traditional flavor.

This noodle dish combines a crispy fried chicken leg with Taiwanese pickled cabbage soup noodles. The chicken leg is usually served separately to maintain its crispiness. The soup has the salty and sour taste of pickled cabbage, which is very appetizing. It's recommended to alternate between slurping the noodles and eating the fried chicken for a rich layering of flavors.

A combination of fried pork chop with Taiwanese pickled cabbage soup noodles. The savory flavor of the fried pork chop and the refreshing sourness of the pickled cabbage soup create a wonderful balance. The noodles absorb the soup, and paired with the crispy pork chop, it offers a rich texture.

Tender fried cod fillet served with pickled cabbage soup noodles. The sweetness of the fish fillet and the slight sourness of the pickled cabbage soup base complement each other. The flavor is relatively refreshing, suitable for those who like seafood noodles.

Noodles with traditional fried shrimp rolls as the main dish, and crispy pickled cabbage added to the soup base. The fresh flavor of the shrimp rolls and the sour soup complement each other very well. It's a noodle dish with local characteristics.

Q-chewy squid balls (cuttlefish balls) added to clear soup noodles. The soup is light and savory, and the squid balls are springy and full of fresh flavor in every bite. A good choice for a simple, light meal.

Noodles in a soup where pickled cabbage is the star. The soup is full of the unique salty and sour aroma of pickled cabbage, simple and unpretentious. The noodles are smooth, and a sip of the hot soup warms the stomach. It's a simple and rustic noodle dish with an ancient flavor.

A la carte crispy fried chicken leg, excluding rice or noodles. The skin is fried to a golden crisp, locking in the juices, and seasoned with pepper salt. Perfect for customers who want to enjoy just the fried meat.

A la carte Taiwanese fried pork chop, marinated and then coated in batter and fried. The meat is firm and chewy, with a unique five-spice and pepper flavor. It's an excellent side dish or snack.

A la carte fried cod fillet, with delicate, boneless fish meat that is crispy on the outside and tender on the inside. It has a light texture and is usually sprinkled with a bit of pepper salt for flavor. Suitable for adults and children.

A la carte fried shrimp rolls, usually served in several pieces per order. The wrapper is extremely crispy, and the filling is full of the sweetness of fish paste and shrimp. Dipping it in sweet chili sauce enhances the flavor.

Tofu cut into cubes and deep-fried at high temperature, resulting in a crispy exterior and tender interior. The inside remains soft and retains the bean flavor, while the outside is slightly crisp. It pairs wonderfully with garlic soy sauce or sweet chili sauce.

Taiwanese style 'Tian Bu La' (fish paste product), deep-fried until the surface is slightly crisp, with a chewy and springy texture. It has a light fish flavor and is a common street snack in Taiwan.

Squid balls (cuttlefish balls) deep-fried until golden brown. The skin is firm and chewy, and the inside is full of fresh flavor when bitten into. It's a great snack or appetizer that pairs well with drinks.

Fresh king oyster mushrooms cut into pieces, coated in batter, and deep-fried. The exterior is crispy, while the interior retains the mushroom's moisture and unique texture, making it juicy and aromatic. It's delicious sprinkled with pepper salt.

Fresh seasonal green vegetables quickly blanched, drizzled with soy sauce paste, minced garlic, or minced pork sauce. The texture is crisp and refreshing, balancing the greasiness of fried main dishes. It's healthy and light.

Pickled cucumbers with a crisp and juicy texture. The flavor is usually a mix of vinegar, sugar, and garlic, offering a sweet and sour taste that is very appetizing and perfect for cutting through richness.

Eggs stewed for a long time in a special braising sauce. The egg white is chewy and flavorful, deep brown in color, and the yolk is creamy and full of savory sauce. It's an indispensable sidekick in Taiwanese snacks.

A traditional Taiwanese ancient flavor drink, brewed with winter melon sugar. It has a unique caramel sweetness, is cooling and soothing, and is perfect for pairing with fried foods.

A bowl of steamed white rice. The grains are plump and distinct, with a simple rice aroma that is suitable for pairing with any strong-flavored dishes or fried foods.

White rice topped with savory and rich minced pork braised in sauce. The sauce seeps into the rice, making every bite full of meat aroma and fried shallot fragrance. It's a highly representative staple food of Taiwan.

Specially made sweet and sour sauce sold in bottles. It has a sweet and sour taste, similar to Thai sweet chili sauce or Taiwanese dipping sauce. It's perfect for dipping fried foods or meats to enhance their flavor.

House-made or sold fried flour, 600g per bag. Suitable for home purchase for making crispy fried dishes.