21 Hao Goose Meat

Rice drizzled with fragrant goose oil. Simple yet full of flavor. Smooth texture, with the unique freshness of goose meat.

Classic Taiwanese snack, rice topped with slow-cooked shredded pork braising liquid. Moderately sweet and savory flavor, a mix of fat and lean, melts in your mouth.

Rice stir-fried with shredded pork, egg, and scallions over high heat. Distinct grains of rice, full of 'wok hei'.

Fried rice stir-fried with ketchup, reddish in color. Sweet and sour, appetizing flavor, very popular.

Rice topped with tender sliced goose meat, usually drizzled with goose oil or braising liquid. Juicy and delicious goose meat, a signature main dish.

Fried rice stir-fried with beef slices over high heat. Tender beef, with scallion and egg aroma, rich flavor.

Fried rice stir-fried with lamb slices and satay sauce or spices. Unique lamb aroma, usually a strong flavor.

Fried rice stir-fried with minced salmon. Salmon is rich in oil, giving the rice a sweet seafood flavor.

Rice stir-fried with seafood such as shrimp and squid. Rich texture, full of seafood freshness.

Assorted fried rice with various ingredients such as meat, seafood, and vegetables. Abundant ingredients, you can taste different ingredients in every bite.

Traditional Taiwanese noodle soup or dry noodles, served with braised pork and special sauce. Savory flavor, chewy noodles.

Noodles drizzled with fragrant braised pork sauce. The braised pork sauce is aromatic, and the flavor is excellent when mixed and eaten.

Wide, flat rice noodles, smooth and chewy texture, drizzled with braised pork sauce. A common staple in Hakka cuisine.

Thin rice noodles drizzled with braised pork sauce. The rice noodles absorb the sauce well, with a delicate texture.

Clear mung bean vermicelli drizzled with braised pork sauce. Smooth and elastic texture, refreshing and not greasy.

Tainan-style deep-fried egg noodles, unique and chewy texture. Dry mixed with braised pork and sauce, rich flavor.

Rice noodles without soup, mixed directly with sauce. Allows you to fully appreciate the rice aroma of the noodles and the savory flavor of the sauce.

Thin noodles mixed with black sesame oil. Rich sesame oil aroma, smooth noodle texture. A traditional nourishing noodle dish.

Noodle soup served with tender sliced goose meat. The broth is sweet, and the goose meat is tender and juicy.

Goose broth with thin rice noodles and sliced goose meat. The broth is clear and delicious, a traditional delicacy.

Vermicelli soaked in essence of goose broth, served with tender goose meat. Smooth and fragrant texture.

Shredded pork and vegetables stir-fried with noodles over high heat. Rich soy sauce flavor, a common Taiwanese stir-fried noodle dish.

Beef slices stir-fried with satay sauce or soy sauce and noodles. Tender beef, flavorful noodles.

Lamb slices and water spinach or Chinese broccoli stir-fried noodles, often seasoned with satay sauce. Rich flavor, full of aroma.

Noodles stir-fried with shrimp, clams, and other seafood. Full of oceanic freshness.

Assorted stir-fried noodles with meat, seafood, and vegetables. Abundant ingredients, multi-layered texture.

Signature salt-water or smoked goose meat, delicate and juicy. Usually served sliced, with ginger and dipping sauce.

A platter of goose offal, usually including goose gizzards, liver, and heart. Crisp and tender texture, suitable for pairing with drinks.

Goose blood and glutinous rice made into rice cake. Soft, glutinous, and chewy texture, usually steamed or blanched and served with sauce.

Braised goose head, full of flavor. A favorite for those who enjoy gnawing on the meat around the bones and savoring the braising liquid.

Goose stomach muscle, sliced, with a crisp and chewy texture. Delicious when simply blanched or braised.

Tender and smooth goose liver, melts in your mouth. Rich flavor, highly nutritious.

Solidified goose blood cubes, usually cooked in a spicy or pickled mustard green broth. Smooth and jelly-like texture.

Cleaned goose intestines with a crisp texture. Often blanched and served with chives or bean sprouts.

Goose feet rich in collagen, braised until tender and flavorful. Smooth texture, perfect for slow enjoyment.

Goose wings, with firm and elastic meat, chewy skin, and fragrant meat. Suitable as a snack with drinks.

Crushed cucumber mixed with garlic, chili, and vinegar. Crisp, sweet, and sour texture, very appetizing.

Silken tofu topped with sliced preserved egg, drizzled with soy paste and bonito flakes. Smooth texture, the unique flavor of preserved egg pairs well with tofu.

Thinly sliced raw onion, chilled to remove pungency. Drizzled with Japanese dressing, crisp and sweet texture.

Raw clams marinated in soy sauce, garlic, and chili. Salty and fresh flavor, a traditional Taiwanese appetizer.

Chilled thinly sliced white jade bitter melon. Crystal clear texture. Served with salad dressing or plum sauce, refreshing and cooling.

Japanese yam cut into strips or cubes. Slimy and crisp texture, usually served with Japanese soy sauce or plum sauce.

Deep-fried or steamed fish roe slices, topped with plenty of mayonnaise. Granular texture, rich aroma.

Blanched dragon beard vegetables drizzled with sesame dressing. Crisp texture, pairs perfectly with rich sesame dressing.

Smooth and delicate cod liver, usually served with onions and vinaigrette. Rich flavor, no fishy smell.

Chilled blanched asparagus served with mayonnaise. Tender and sweet.

Freshly sliced raw fish, type varies based on daily catch. Delicious meat, served with wasabi and soy sauce.

Blanched squid slices drizzled with a sweet, sour, and slightly spicy five-flavor sauce. The squid is springy and sweet, and the sauce enhances the flavor.

Summer-limited green bamboo shoots, cooked, chilled, and cut into pieces. Juicy and sweet like pears, served with mayonnaise.

Grilled fish jaw, crispy skin, rich in oil, tender meat. Squeeze lemon juice for extra flavor.

Salt-grilled whole sweetfish, the fish meat has a light melon and fruit aroma. The roe-filled version has abundant fish roe and a rich texture.

Salt-grilled saury, crispy skin and firm meat. Has a unique slightly bitter internal organ flavor, a delicacy for adults.

Marinated pork belly grilled until the skin is charred. Sliced and served with garlic vinegar sauce, savory and not greasy.

Grilled boneless milkfish belly, rich in oil. The belly is smooth, and the fish meat is sweet.

Bone-in beef short ribs grilled until charred. The meat has a chewy texture and a rich beefy aroma.

Whole squid grilled, preserving its natural sweetness. Chewy and elastic texture, becomes more flavorful with chewing.

Whelks grilled in their shells, seasoned with pepper salt. Pick out the snail meat with a toothpick to eat, crisp and chewy texture.

Large crab legs grilled to lock in the sweet seafood flavor. Shell is slightly cracked for easy eating, meat is plump.

Large prawns salt-grilled, meat is firm and springy. Simple seasoning highlights the natural sweetness of the shrimp.

Braised firm tofu, porous inside and fully absorbed the braising liquid. Tender texture, rich bean flavor.

Shredded bamboo shoots braised in goose oil or lard. Crisp texture, sour and appetizing, a perfect accompaniment to braised pork rice.

Traditional braised napa cabbage, flavored with dried flatfish and dried shrimp. Cabbage is stewed until soft and sweet.

Braised pork trotters, with chewy skin and rich collagen. Balanced savory and sweet flavor, fatty but not greasy.

Whole tilapia braised. The fish meat is tender and absorbs the savory braising liquid.

Braised pork large intestine, tender and flavorful. Thick and chewy texture, becomes more flavorful with chewing.

Boneless milkfish belly cooked in braising liquid. The belly is rich in fat and smooth, with a mellow flavor.

Summer-limited soup, brewed with crisp bamboo shoots and pork ribs. The broth is clear and cooling.

Winter-limited soup, stewed with white radish and pork ribs. Radish is soft and sweet, broth is rich.

Individual portion soup, bitter melon and pork ribs steamed. Bitter melon is bittersweet and has a lingering taste, the broth is refreshing.

Soup made with tea tree mushrooms and pork ribs. Has a unique mushroom aroma and a delicious taste.

Crisp and tender goose intestines in soup, with ginger and pickled mustard greens. Crisp texture, the broth has a sour aroma.

Fresh clams in soup, with ginger to remove fishiness. The broth is extremely fresh and flavorful, full of sea taste.

Fat and delicious fresh oysters in soup, often with pickled mustard greens and ginger. Oysters are tender, broth is sweet.

Thinly sliced pork liver in soup, cooked with precise heat to maintain tenderness. The broth is refreshing and replenishes blood.

A mixed soup made with goose gizzards, liver, and other offal. Rich texture, sweet broth.

Crisp and tender pork kidney slices in a sesame oil and rice wine broth. Rich aroma, a nourishing soup.

Whole milkfish belly in soup. The fish meat is delicious, and the belly is smooth and fatty. The broth is clear and sweet.

Thick soup with seaweed and crab meat. Smooth texture, delicious flavor, often served at banquets.

A chicken soup pot stewed with 'Gua Cai' (mustard greens) and free-range chicken. The mustard greens are bittersweet, the chicken soup is delicious, and it tastes better the longer it cooks.

Chicken soup pot with precious 'Lu Rong' mushrooms. Rich mushroom aroma, refreshing and healthy broth.

Free-range chicken stir-fried with plenty of black sesame oil and old ginger, then stewed. The broth is rich and warming, the chicken is springy.

Soup base made from fresh tomatoes and pork ribs. The broth is sweet and sour, appetizing, and nutritious.

Marinated sour cabbage with pork belly slices. The broth is sour and refreshing, the pork slices are tender and fatty.

Chicken soup stewed with pickled pineapple and bitter melon. The broth is sweet and slightly bitter with rich layers, very cooling.

Live shrimp cooked with Chinese medicinal herbs and rice wine. Rich aroma of wine in the broth, shrimp meat is fresh, sweet, and springy.

Large deep-fried fish head stewed with plenty of napa cabbage and hot pot ingredients. Rich satay broth, abundant ingredients.

Lamb hot pot stewed with Chinese medicinal herbs and sesame oil. The broth is warm, nourishing, and the lamb is tender without a gamey smell.

Simply blanched seasonal vegetables, drizzled with minced garlic, soy sauce, or braised pork sauce. Refreshing and healthy.

Stir-fried seasonal fresh vegetables over high heat, preserving their crispness and sweetness. Vegetable options can be chosen based on preference.

Classic Taiwanese home-style dish, eggs mixed with chopped preserved radish ('cai po') and pan-fried into a round cake. The egg aroma and the salty crispness of the preserved radish are perfectly combined.

Omelet with plenty of fresh scallions. Simple and pure, full of scallion and egg aroma.

Goose head cut into pieces and stir-fried in a rich sauce. Savory and slightly spicy flavor, suitable for those who enjoy gnawing.

Fried tofu and vegetables braised in a savory sauce. Tofu absorbs the sauce, crispy outside, tender inside.

Thinly sliced bitter melon stir-fried with salted egg yolk. The saltiness of the salted egg balances the bitterness of the melon, with a crumbly texture that is very appetizing.

Crisp and tender goose intestines stir-fried with celery segments over high heat. Crisp texture, celery's fresh aroma enhances the flavor.

Spinach and chopped preserved egg stir-fried or braised together. Preserved egg adds a unique rich flavor.

Loofah coated in batter and deep-fried. Crispy exterior, juicy and sweet loofah inside.

Fresh clams stir-fried with chili, garlic, and basil. Savory, spicy, and fresh sauce, a classic dish to pair with drinks.

Thin slices of salted pork stir-fried with scallion greens. The pungency of the scallion greens and the saltiness of the salted pork complement each other perfectly.

Frog meat pieces coated in batter and deep-fried. Tender meat similar to chicken, crispy outside, tender inside.

Famous Hakka dish, large pork intestines stir-fried with plenty of ginger and vinegar essence. Sour and invigorating flavor, chewy intestines.

Duck blood and large intestines stewed in a spicy, thickened sauce, usually heated with an alcohol burner underneath. Spicy and appetizing flavor.

Braised large intestines stuffed with scallion segments and deep-fried. Crispy outside, tender and juicy inside, served with pepper salt.

Lamb slices and water spinach stir-fried with satay sauce. Rich satay aroma, tender lamb.

Beef slices stir-fried with plenty of scallion segments. Tender beef, full of scallion aroma.

Deep-fried squid tentacles tossed with peanuts, scallions, garlic, and chili. Chewy and springy texture, an excellent dish to pair with drinks.

Fresh oysters coated in batter and deep-fried. Crispy outside, soft inside, bursting with fresh flavor when bitten. Served with pepper salt or ketchup.

Fresh oysters braised with fermented black beans ('yin si') and tofu. Salty, savory, and mellow flavor, very appetizing.

Blanched fresh oysters drizzled with minced garlic and soy paste. Allows you to taste the original sweetness of the oysters and the garlic aroma.

Clams stir-fried with basil, garlic, and soy paste. Tender meat, rich basil aroma.

Pan-fried tofu served with black pepper sauce on a hot sizzling plate. Sizzles upon arrival, releasing a rich aroma.

Snails stir-fried with plenty of basil, garlic, and satay sauce. Crisp and chewy texture, strong flavor, suitable for pairing with drinks.

Thick-cut pork liver marinated and pan-fried, usually coated in sauce. Crispy outside, tender inside, not dry.

Deep-fried egg tofu stir-fried with salted egg yolk sauce. The crumbly texture of the salted egg yolk perfectly combines with the tender tofu.

Spinach and pork liver slices stir-fried together. Pork liver is tender and replenishes blood, spinach is refreshing.

Silky 'Chuan Qi' leaves and yam slices stir-fried with sesame oil and ginger. Slippery texture, healthy and nourishing.

Marinated ribs coated in batter and deep-fried. Crispy outside, tender inside, moderately savory.

Fried pork ribs coated in a special sweet and sour red sauce. Bright red color, tender meat, sweet and sour flavor.

Deep-fried shrimp balls with pineapple slices, drizzled with mayonnaise. Sweet, sour, and crispy, a popular dish loved by all ages.

Deep-fried shrimp balls coated in sweet and sour sauce. Sweet and sour, shrimp meat is springy.

Stir-fried with three ingredients such as squid, shrimp, pork slices, or sea cucumber, and vegetables. Delicious flavor, abundant ingredients.

Eel segments stir-fried with chives, usually thickened with a sweet and sour sauce. Eel is crisp and tender, chives are sweet.

Small silver fish coated in batter and deep-fried. Golden and crispy exterior, tender fish meat, often served with pepper salt.

Whole shrimp deep-fried and tossed with scallions, garlic, and pepper salt. Crispy shell, tender meat, savory and flavorful.

Crab deep-fried and stir-fried with plenty of fried garlic crisps and chili. Rich garlic aroma, unique flavor.

Shrimp stir-fried with plenty of golden fried garlic crisps and chili. Shrimp meat is sweet, fried garlic is crispy and delicious.

Pork kidney with carved patterns, stir-fried with sesame oil and old ginger. The kidney is crisp and tender, with a nourishing sesame oil aroma.

Fresh oysters and black pepper sauce served on a hot sizzling plate. Oysters are tender, sauce is rich and fragrant.

Deep-fried small dried fish and peanuts stir-fried with scallions, garlic, and chili. Crispy texture, a classic snack to pair with drinks.

Fresh live shrimp simply blanched. Shrimp meat is firm and sweet, best dipped in ginger and vinegar sauce.

Beef slices sizzling on a hot plate, drizzled with black pepper or mushroom sauce. Tender and flavorful meat.

Chicken stir-fried with sesame oil, soy sauce, and rice wine over high heat, then reduced to a flavorful sauce, finished with basil. Savory, sweet, and rich. A representative Taiwanese dish.

Frog pieces cooked in the 'three cup' style. The frog meat is tender and absorbs the three cup sauce very well.

Squid pieces cooked in the 'three cup' style. The squid is springy, with a rich sauce and basil aroma.

Deep-fried squid tossed with pepper salt, scallions, and garlic. Crispy outside, chewy inside, savory and delicious.

Deep-fried squid coated with salted egg yolk sauce. The aroma of salted egg yolk envelops the sweet squid, creating a charming flavor.

Precious Matsusaka pork (pork neck) stir-fried with sesame oil and ginger slices. Crisp and elastic texture, rich sesame oil aroma.

Large shrimp balls stir-fried with flavorful XO sauce. Slightly spicy and fresh, a luxurious taste.

Crispy Matsusaka pork stir-fried with XO sauce. Rich sauce flavor, enhances the pork's freshness.

Steamed cod topped with crispy fried fermented black beans. The cod is delicate, and the fermented black beans are salty and crispy, creating a great contrast in texture.

Whole pomfret deep-fried until crispy, sprinkled with pepper salt. The fish meat is delicate and delicious, crispy skin and tender meat.

Beltfish cut into sections and pan-fried until golden brown. The meat is delicate with a unique sea flavor.

Pan-fried threadfin bream, preserving its natural sweetness. The meat is firm, with few bones and a delicious taste.

Whole yellow croaker deep-fried and coated with sweet and sour sauce. The fish is delicate, and the skin is coated with the sweet and sour sauce.

Fresh red grouper steamed and drizzled with scallion oil sauce. The meat is springy and delicate, full of freshness.

Salt-grilled red snapper, usually grilled with skin on, peeled when eating. The meat is firm and delicious.

Salt-grilled 'Wu Zai' fish, rich in oil. The fish meat is tender and juicy, with a rich oily aroma.