A Fu Hai Xian Zhou

Combines the double deliciousness of pork kidney and chicken testicles. Pork kidney is crisp, and chicken testicles are tender. It is a traditional high-grade nourishing dish. You can choose a light clear broth, a rich sesame oil broth, or a stir-fry with full 'wok hei'.

Fresh pork kidney is sliced and cooked, with a crisp and tender texture. The sesame oil flavor is rich and aromatic, while the clear broth allows you to savor the original sweet flavor.

A unique ingredient with a tender texture like tofu, which bursts with juice when bitten. Traditionally believed to have nourishing effects, suitable for diners who prefer a soft texture.

A mixed platter of various offal parts. You can taste different textures and flavors at once, suitable for diners who have trouble choosing or want to try a variety.

Fresh pork liver, rich in iron. Cooked with precise heat control, it has a tender texture without being dry or tough. The clear broth is sweet, and the sesame oil flavor is rich.

Pork heart slices are cooked, with a firm texture and a unique crispness. It is fresh and has no fishy taste.

Selected lean meat slices, tender and not greasy. Suitable for diners who don't eat offal but want to drink hot soup.

Taiwanese fried rice, with distinct grains and full 'wok hei'. Stir-fried over high heat with eggs, scallions, and seasonings, it is full of aroma.

Classic Taiwanese stir-fried noodles, absorbing the savory sauce. Paired with vegetables and shredded meat, it has a smooth and satisfying texture.

Stir-fried thin rice noodles, with a chewy and non-mushy texture. Fully absorbs the essence of the broth and ingredients, dry and flavorful.

Vermicelli in a clear broth, with a smooth texture. The broth is refreshing, suitable for those who prefer simple and delicious flavors.

Boiled and mixed with seasonings like garlic paste and fried shallots. Aromatic and appetizing.

A clear soup cooked with fresh fish, with a delicious and sweet broth. The fish is delicate, allowing you to savor the original flavor of the ingredients.

A classic snack from southern Taiwan, simmered with milkfish belly and rice. The fish is plump and tender, and the broth is rich and sweet, making for a nutritious meal.

Soup made with boneless milkfish belly, rich in fat and tender. The broth has a fishy flavor and the fresh aroma of ginger.

A soup featuring various seafood ingredients such as shrimp, clams, and squid. The broth is full of oceanic freshness.

A flavorful seafood dish with plenty of ingredients, which can be paired with congee or noodles according to personal preference. You can taste the sweetness of seafood in every bite.

Famous Taiwanese street food. Red vermicelli soup with plump fresh oysters, smooth texture, and a broth with bonito flavor.

Fresh oysters cooked with ginger slices and basil. Oysters are plump and juicy, with a clear and fresh broth. Ginger slices effectively enhance flavor and remove fishiness.

Milkfish is pan-fried until golden and crispy. Crispy outside and tender inside, you can taste the oily aroma of the fish.

Marinated pork slices are coated and deep-fried. The texture is firm and crispy, savory and pairs well with rice.

Assorted deep-fried seafood platter, including shrimp, oysters, and squid. Satisfies the desire for multiple types of crispy fried seafood at once.

Fresh shrimp are battered and deep-fried. The crust is crispy, and the shrimp meat is sweet and springy.

Also known as the common 'oyster crisp'. Plump oysters are coated and deep-fried, resulting in a crispy exterior and soft interior, retaining their oceanic sweetness.

Squid pieces are deep-fried, with a chewy and springy texture. It's a popular appetizer and snack.