198 Riben Liaoli (Yuan Wuming Sanjiaochuang)

Japanese udon noodles quickly stir-fried with vegetables, shredded meat, and other ingredients. The noodles are chewy and smooth, savory and flavorful, a very filling main dish.

Japanese udon noodles in a clear broth, with simple vegetables and toppings. Hot soup is warming, noodles are slippery, and the flavor is relatively light.

Fried rice stir-fried with ketchup, presenting a red color. With a sweet and sour ketchup flavor, it's a common nostalgic taste in Taiwanese-Japanese cuisine.

Thin, tender egg crepe wrapped around tomato fried rice, usually drizzled with ketchup. The egg aroma combines with the sweet and sour rice grains, rich in texture, loved by adults and children.

Japanese rice bowl dish, with pork slices, onions, and eggs cooked in a sweet and savory sauce, then poured over white rice. The egg is semi-cooked and smooth, the sauce is perfect with rice. Pork is used here instead of the traditional chicken.

Clear soup made with fresh fish, usually with ginger to remove fishiness and enhance flavor. The broth is fresh, sweet, and clear, with delicate fish.

Fish soup with a miso base, simmered with fish chunks. The savory miso and the freshness of the fish blend together, rich and warming.

Classic Japanese soup, with miso broth, usually containing tofu cubes, wakame seaweed, and chopped scallions. Savory flavor, suitable to accompany various dishes.

Clear soup with plenty of seaweed. Seaweed gives off a unique aroma, the broth is light and refreshing.

Clear soup made with fresh clams, with ginger and a little rice wine. The clams are plump, and the soup is full of the ocean's fresh and salty flavor.

Fresh oysters cooked in soup with ginger and pickled vegetables. Oysters are plump and tender, the soup is fresh, sweet, and slightly sour, with Taiwanese characteristics.

Clear soup with egg drop and shredded pork. Fluffy and tender egg drop, shredded pork adds texture, a simple and homely deliciousness.

Ground meat filling wrapped in cabbage leaves and cooked. The cabbage becomes soft and sweet after absorbing the broth, and the filling is juicy.

Keelung-style grilled fish paste product, similar to thin chikuwa. Chewy texture with a charcoal-grilled aroma, full of umami.

A type of round fish paste product, possibly with a yolk or other filling. Chewy texture, suitable for Oden.

Japanese tube-shaped fish cake, lightly grilled on the outside. Firm and chewy texture, with a sweet fish paste flavor when chewed.

White radish stewed until soft and tender. Absorbs the essence of the Oden broth, tender and sweet, melts in your mouth.

Fried tofu cubes, slightly tough on the outside, porous and sponge-like on the inside. Absorbs soup very well, bursts with juice when bitten.

Long strips made of fried tofu skin. Rich in layers of texture. Strong bean aroma, becomes softer and more tender after absorbing soup.

Block-shaped konjac jelly. Chewy texture. Bland on its own, mainly enjoyed for its unique texture and dipping sauce flavor.

Assorted Oden platter randomly selected by the restaurant. Includes various popular ingredients, suitable for customers who want to try multiple flavors at once.

Whole chicken leg brushed with sauce and grilled. Golden-brown crispy skin, tender and juicy meat with a sweet teriyaki flavor.

Grilled chicken wings, four per serving. Suitable as a snack with drinks or as a dessert, with a unique flavor from gnawing the meat off the bone.

Shredded pork mixed with egg batter and pan-fried, similar to a baked omelet. Rich egg aroma, shredded pork adds a savory and fresh taste.

Fresh shrimp blanched and cooked, retaining its original flavor. Q-tender and sweet meat, usually served with a dipping sauce.

Shrimp deep-fried and then tossed with salt, pepper, scallions, garlic, and chili. The shell is crispy and can be eaten directly, with a savory and slightly spicy flavor, great with drinks.

Clams quickly stir-fried, usually with basil, garlic, and soy sauce. The clams are plumpest when they open, and the sauce is delicious.

Quickly stir-fried fresh oysters, possibly with fermented black beans or basil. Oysters are tender and bursting with juice, with a delicious flavor.

Fresh squid cut into sections and quickly stir-fried. Crispy, chewy, and sweet texture. Suitable with celery or ginger for flavor.

Whole large squid grilled with barbecue sauce. Thick and chewy texture, with a captivating charcoal-grilled aroma.

Broiled eel, delicate and tender meat, rich in fat. The sauce is sweet and rich, with excellent flavor.

Marlin sashimi. Light pinkish-white color, firm and chewy texture, moderate fat content.

Choice of salmon, amberjack, or assorted sashimi. Salmon is rich in fat and tender, amberjack is crisp and sweet. Priced according to market value.

Standard nigiri sushi, hand-pressed vinegared rice with the day's catch. One bite at a time, savor the combination of fish and rice.

Choice of nigiri sushi with salmon, amberjack, or assorted flavors. You can choose specific fish types according to your preference. Priced according to market value.

Thin roll sushi with marlin filling. Seaweed wraps vinegared rice and sashimi strips, light and simple.

Choice of thin roll sushi with salmon, amberjack, or assorted flavors. Priced according to market value.

Futomaki sushi, usually containing cooked ingredients like egg, pork floss, and cucumber. Rich in layers of texture, suitable for those who don't eat raw food.

Inari sushi, vinegared rice wrapped in braised sweet fried tofu skin. Sweet and sour flavor, appetizing, six pieces per serving.

Blanched octopus slices, chewy texture. Can be served with mayonnaise salad dressing or a refreshing vinegar dressing.

Cold salad made with whole large shrimp. Shrimp meat is sweet and firm, served with mayonnaise and lettuce.

Fish roe blocks steamed or smoked and sliced, drizzled with mayonnaise. Distinct granular texture, rich and savory.