Ah Wah Shark Fish Smoked

Smoked shark meat, a characteristic Taiwanese cold dish. It has a rich smoky aroma, with tender and elastic meat. Usually served with mustard soy sauce for a unique flavor.

A platter of smoked shark of various parts, such as meat, skin, or jelly. Each bite offers a different texture, full of smoky aroma. Dipping in mustard soy sauce is the authentic way to eat it.

Sliced fish roe, steamed or deep-fried. The texture is distinct and granular, dry and flavorful. Usually served with mayonnaise or dipping sauce, a common cold appetizer.

Pork bones stewed for a long time in soy sauce and various spices. The meat is tender and flavorful, with the meat near the bone being rich in collagen and savory sauce. Best enjoyed by hand, savoring the deliciousness of meat separating from the bone.

Fresh fish skin quickly blanched in boiling water. The texture is crisp and chewy, rich in collagen. Usually mixed with shredded ginger, chopped scallions, and sauce for a refreshing appetizer.

Boiled dumplings with chives and pork filling, noted to contain shrimp. The chives have a rich aroma, the shrimp adds sweetness, and the skin is chewy. Even better with a dip of soy sauce, vinegar, or chili oil.

Boiled dumplings with cabbage and minced pork filling. The cabbage is crisp and sweet, perfectly combined with the meat filling. A classic staple, enjoyed with soy sauce.

Thin-skinned wontons drizzled with special chili oil and a sauce of vinegar and soy sauce. The flavor is sour, spicy, savory, and fragrant. The wonton skin is smooth and the filling is tender. Stir well before eating for full aroma.

Black fungus is marinated with vinegar, shredded ginger, minced garlic, and other seasonings. The texture is crisp, with a sweet and sour appetizing flavor. A healthy cold dish, perfect for cutting through richness.

Peanuts stewed or stir-fried in brine. Stewed peanuts are tender and soft, while stir-fried peanuts are salty and crispy. A traditional snack to go with drinks.

Fresh cucumbers are smashed and marinated with garlic, vinegar, and sugar. The texture is crisp and juicy, with a blend of sweet, sour, and garlicky flavors. A very popular appetizer.

Fresh tomato slices sprinkled directly with white sugar. The slight acidity of the tomato blends with the granular texture and sweetness of the sugar in the mouth. It's both a cold dish and a simple fruit dessert.

Silken tofu topped with diced preserved egg, usually drizzled with thick soy sauce and sprinkled with bonito flakes and chopped scallions. The smooth tofu contrasts with the unique flavor of the preserved egg. Better when mixed before eating.

Beaten eggs are added to boiling hot broth to create egg drops. The broth is light and smooth, with an eggy aroma. A simple and comforting home-style soup.

A clear soup primarily made with pork balls, usually seasoned with celery seeds and pepper. The pork balls are Q-tender and juicy, and the broth is fresh and delicious.

Japanese-style miso soup with a cloudy soybean color. The flavor is savory and slightly sweet, often with tofu and chopped scallions. Warm and comforting.

Egg drops added to a miso broth. The richness of miso combined with the tenderness of eggs enhances the soup's richness and texture.

Pork balls added to a miso broth. The soybean aroma of miso complements the meaty flavor of the pork balls, creating a rich and satisfying taste.

Miso broth with various ingredients, possibly including pork balls, egg drops, tofu, etc. One bowl offers multiple ingredients with rich layers of texture.

Thin-skinned wontons served in a clear broth. The broth is typically flavored with celery and fried shallots. The wontons are smooth and slippery. A classic Chinese soup.

A clear soup made with fresh fish skin, with ginger slices to remove fishiness and enhance freshness. The fish skin is rich in collagen, with a smooth and chewy texture. The broth is sweet and fresh.

A traditional luxurious stew containing taro, pork ribs, quail eggs, and many other rich ingredients. Stewed for a long time, the broth is rich and mellow, full of the essence of the ingredients. Suitable for sharing among many.

Chopped green onions are mixed into beaten eggs and pan-fried. The egg and scallion flavors blend perfectly, with a golden-brown crispy exterior. A simple yet satisfying home-style dish.

Black fungus quickly stir-fried with seasonings. The fungus retains its crisp texture and absorbs the savory seasoning. Rich in dietary fiber with a complex texture.

Diced tomatoes stir-fried with eggs. The sweet and sourness of tomatoes combines with the tenderness of eggs, creating a rich, sweet and sour sauce. Perfect for pouring over white rice.

Fish skin, rich in collagen, is stir-fried over high heat with aromatics like scallions, ginger, and garlic. The fish skin is chewy and springy, full of wok hei and savory sauce. A great dish to pair with drinks.

Fish maw (usually the stomach or swim bladder) is processed and stir-fried with ingredients. The texture is crisp and chewy, with a fresh and non-fishy taste. A unique texture worth trying.