89 Hai Xian

Fresh squid is coated in batter and deep-fried until golden and crispy outside, with chewy and tender meat inside. Usually served with pepper salt, it's a classic bar snack.

Squid is stir-fried with salted egg yolk, delivering a rich salted egg yolk aroma with every bite. The texture is crumbly, savory, and salty, perfect with rice.

Crispy fried shrimp balls are paired with sweet and sour pineapple slices, drizzled with mayonnaise. The texture is sweet, sour, and crispy, a popular dish loved by adults and children in Taiwan.

Fresh, plump oysters are coated in batter and deep-fried until crispy outside and tender inside, bursting with flavor with every bite. Fried with basil for a richer aroma.

Kidneys (pork kidneys) and chicken testicles are stir-fried with black sesame oil and old ginger. A traditional nourishing dish with a crisp and tender texture and a rich sesame oil aroma.

Quail meat is firm, braised in a "three cup" sauce of soy sauce, sesame oil, and rice wine over high heat, with basil added for aroma. The flavor is savory and rich.

Quail is high-temperature oil-poached, making the skin crispy and locking in the juices, preserving its gamey flavor.

Tender Angus beef slices are stir-fried with plenty of scallions over high heat. Rich scallion aroma and savory juices.

Fresh white shrimp are simply blanched in boiling water to retain their original sweet, tender, and springy texture. Usually served with wasabi soy sauce.

Clams (a type of shellfish) are stir-fried with basil, garlic, and chili peppers over high heat. The sauce is savory with a hint of spice, perfect with beer or rice.

Fresh oysters are blanched and then drizzled with a rich minced garlic soy paste. The fresh flavor and garlic aroma are perfectly combined, with a smooth and tender texture.

Crispy fried large intestines (pig large intestines) are stir-fried with green beans. The intestines are crispy outside and tender inside, the green beans are crisp, creating a rich texture with a savory aroma, very appetizing.

Braised or stir-fried in a spicy sauce, tender and chewy, suitable for spice lovers.

Diced chicken thigh is fried until crispy, then coated in a sweet, sour, and slightly spicy sauce. Crispy outside and tender inside, this is a famous Hunan dish.

Diced chicken stir-fried with dried chili peppers, Sichuan peppercorns, and peanuts. Tender texture with the numbing spice of Sichuan peppercorns and the heat of dried chilies.

Whelks are braised with plenty of pepper and spices until the sauce dries up. The peppery aroma permeates the meat, which is chewy and crisp.

Fish maw (fish stomach) is rich in collagen, braised in a savory sauce until it absorbs the flavors. It has a soft, smooth, and springy texture.

Premium Matsusaka pork (pork jowl) is selected for its crisp and tender texture. Served with a spicy and sour Thai sauce, it's refreshing and appetizing.

Fresh shrimp, clams, and other seafood are simmered with tender tofu. The soup is fresh and rich, perfect for pouring over white rice.

A classic Hakka dish. Large intestines are stir-fried with plenty of tender ginger shreds and pickled vegetables in white vinegar over high heat. The texture is sour and chewy, with resilient intestines.

Boiled pork belly slices, then sliced and drizzled with minced garlic soy paste. Rich without being greasy, with a strong garlic aroma.

Fresh oysters are mixed with egg batter and pan-fried. The eggy flavor is complemented by the sweet and savory taste of the sea from the oysters, a homely delicacy.

A classic Taiwanese home-style dish. Eggs are mixed with savory and crisp preserved radish (cai po) and pan-fried into a thick omelet, with a charming aroma and rich texture.

Fresh squid is quickly blanched to preserve its sweet flavor and chewy texture. Usually served with five-flavor sauce or wasabi soy sauce.

Selected fresh fish of the day, sliced. The meat is delicate and fresh, a top choice for seafood lovers.

Goose is smoked with sugarcane and tea leaves for color. The skin is golden and glossy, with a light smoky sweetness, and the meat is tender and juicy.

Chicken thigh is cooked and then drizzled with a special scallion oil, served cold. Crispy skin and tender meat, with an abundant scallion oil aroma.

Fresh and delicious abalone slices are drizzled with a sweet, sour, savory, and spicy Taiwanese "five-flavor sauce." The texture is springy, and the sauce enhances the freshness.

Thinly sliced bitter melon is chilled to remove bitterness, served with a sweet and sour plum sauce. Crispy and refreshing, it's a great palate cleanser.

Napa cabbage marinated in carrots, garlic, and fermented bean curd. Golden in color, with a sweet and sour, mellow taste and a crisp texture.

Long and slender water shield vegetables are crisp and refreshing, stir-fried with shredded pork for added savory flavor.

Gai Lan (Chinese broccoli) has a tender and crisp texture. Simply stir-fried or served with garlic, it retains its original flavor.

Shanshan is a wild fern with thick, crisp, and tender leaves. Stir-fried with preserved tree seeds (shuzi) and small dried fish, it has a unique salty and sweet flavor.

Stir-fried cabbage with a crisp, fresh, and sweet taste, a common vegetable dish on Taiwanese tables.

A luxurious hot pot featuring premium king crab. The crab meat is plump and sweet, and the broth is delicious, suitable for sharing among many.

A dish that combines hot pot and grilling, allowing you to enjoy both hot soup and grilled flavors simultaneously.

Precious Gindara cod is sliced thinly. The meat is delicate and elastic, and the skin is rich in collagen, suitable for hot pot.

Large, plump fresh scallops with sweet and tender meat. Lightly simmered for consumption, enjoying the freshness of the sea.

Thinly sliced premium Angus beef with even marbling, tender, juicy, and rich in beef flavor.

Spanish Iberian pork slices, rich in fat with a unique aroma, and tender meat that rivals beef.