A Cai Si Mu Yu Du

Milkfish belly is slowly braised in broth, absorbing the savory soy sauce. The fish belly is rich in oil and tender, melting in your mouth, perfect with rice.

Whole milkfish head is braised until flavorful and rich in collagen. The meat is delicate, suitable for diners who enjoy sucking on the fish bones and tasting the tender meat from the head.

Milkfish belly is pan-fried until golden brown and crispy on the surface, retaining the tenderness and fat of the fish inside. The texture is crispy outside and soft inside, sprinkled with pepper salt for added flavor.

Pork small intestines are braised for a long time to remove any gaminess and absorb the braising liquid's aroma. The texture is soft and chewy, a classic side dish.

Fresh shrimp are stir-fried with sesame oil, soy sauce, and rice wine in the 'three cup' style, with basil, ginger, and garlic for aroma. Rich aroma, with fresh, sweet, and chewy shrimp.

Clams are cooked in the 'three cup' style with basil for flavor. The clam meat is plump and juicy, with a balanced sweet and savory sauce, very appetizing.

Uses the beef short rib cut, which has a good amount of fat. The meat has a satisfying chew, a rich beef aroma, and a tender texture.

Shrimp are quickly stir-fried with scallion segments or seasonal vegetables, maintaining the shrimp's crisp and tender texture. The flavor is fresh and light, suitable for all ages.

Bamboo shoot slices are stir-fried with shredded pork. The bamboo shoots are crisp and sweet. A home-style dish with rich layers of flavor.

Salty and fragrant preserved meat slices are stir-fried with garlic sprouts over high heat. The smoky flavor of the preserved meat and the pungent aroma of the garlic sprouts are perfectly combined, making it a great accompaniment to drinks and rice.

Luffa is steamed with clams, requiring minimal seasoning. The luffa absorbs the sweet clam broth, resulting in a soft, refreshing texture.

Fresh oysters are stir-fried with fermented black beans (yin si) and spices. The oyster's freshness and the fermented black beans' savory sweetness intertwine, creating a rich, rice-pairing dish.

Cuttlefish chunks are coated in batter and deep-fried until golden and crispy. The cuttlefish inside is chewy, usually eaten with pepper salt.

Fresh oysters are coated with sweet potato starch and deep-fried until crispy outside and soft inside. When you bite into them, you can taste the sweet oyster juice, enhanced by the aroma of basil.

Lamb slices are stir-fried with water spinach or bok choy over high heat, usually seasoned with satay sauce. Rich aroma, tender meat that is not dry.

Seasonal vegetables, cooked by stir-frying or blanching. The texture is crisp, retaining the vegetables' natural sweetness.

Eggs are beaten with plenty of chopped scallions and pan-fried. The golden, fluffy eggs release a rich scallion aroma, a simple yet delicious home-style dish.

A clear soup made with a whole piece of milkfish belly, with ginger slices to remove any fishiness. The broth is clear, sweet, and fresh, with tender fish belly and rich oil.

A soup combining various seafood such as shrimp, clams, and oysters. The broth is full of the essence of the sea's sweetness, with generous ingredients.

Fresh clams are cooked in soup with ginger slices and scallions. The soup is clear, fresh, sweet, and the clam meat is plump.

Plump fresh oysters are cooked in soup with ginger slices, pickled mustard greens, and basil for flavor. The broth is sweet and fresh, and the oysters are smooth and tender.

Rice is simmered with milkfish belly, and the broth is infused with the fish's freshness. A traditional Taiwanese savory congee, where the rice grains are soaked in broth and the fish is delicious.

A congee cooked with abundant seafood toppings. Every spoonful offers the sweetness of seafood and the soft texture of rice.

Rice is stir-fried with shredded pork, egg, and scallions over high heat. The rice grains are distinct, full of wok hei and egg aroma.

Fresh shrimp are stir-fried with rice and eggs over high heat. The texture is rich, with the crispness of the shrimp and the aroma of the fried rice perfectly blended.

Oil noodles are stir-fried with shredded pork and vegetables, absorbing the sauce. The noodles are chewy and smooth, savory and flavorful, a classic Taiwanese stir-fried noodle dish.

Hot white rice is topped with slow-cooked braised pork sauce. The sauce is moderately sweet and savory, with melt-in-your-mouth fatty meat, representing Taiwan's most iconic comfort food.

Large pieces of pork belly are braised and served over rice with shredded bamboo shoots or pickled cabbage. The meat is tender and flavorful, rich but not greasy, very filling.