Bǎi nián lǎo diàn chái liáo shā yú yān

A classic Taiwanese noodle dish featuring marinated and deep-fried pork ribs added to noodle soup. The crispy rib coating soaks up the broth, the meat is tender and flavorful, and the soup is rich and savory. Recommended to be eaten together with the noodles.

Thin rice noodles served with crispy fried pork ribs and broth. The noodles absorb the savory aroma of the pork ribs, offering a delicate and smooth texture. A traditional staple dish full of nostalgic flavor.

Thick, flat Hakka flat noodles (a type of rice noodle) served with crispy fried pork ribs. The flat noodles have a chewy and substantial texture, pairing perfectly with the rich pork rib broth.

Thick, flat rice noodles tossed with a special sauce (usually sweet and spicy sauce or minced pork sauce), served without soup. Smooth and elastic texture with a rich rice aroma. Please mix well before eating.

Traditional Taiwanese dry-mixed noodles, tossed with lard, shallot oil, or minced pork sauce. Salty and simple flavor with chewy noodles. A common and beloved street food in Taiwan.

A soup stewed with fried pork ribs and radish or winter melon. The broth is light and sweet, with the peppery and savory aroma of the pork ribs. A hot soup perfect for warming the stomach.

Fresh seasonal vegetables blanched in boiling water, then drizzled with minced garlic soy sauce or minced pork sauce for flavor. Crisp texture, a healthy side dish to accompany noodles.

The restaurant's signature platter, including shark stomach, skin, and belly meat. Sugar-smoked with a rich smoky flavor. Diverse textures, recommended to be dipped in mustard soy sauce.

A variety of seafood ingredients set in a rich, gelatinous broth jelly. The texture is springy and cool like jelly, with the fresh taste of seafood in every bite. Suitable as a cold appetizer.

Cooked fish roe slices drizzled with mayonnaise (salad dressing). The fish roe has a distinct, crispy texture with individual grains, complemented by the sweet mayonnaise for a unique flavor.

Smoked shark tail. This cut is rich in collagen, with thick, springy skin and firm meat. The rich smoky aroma makes it an excellent accompaniment to drinks.

A jelly made primarily from boiled fish skin. Cool, smooth, and rich in collagen. Refreshing taste, usually served with garlic soy sauce.

Smoked shark stomach. Extremely chewy and springy texture, similar to tripe but crunchier. The smoking process eliminates any fishy taste.

Processed smoked shark skin. Thick, chewy, and full of collagen. Possesses a unique smoky aroma, a distinctive Taiwanese cold appetizer.

Smoked shark belly meat, which is more tender and delicate than other parts. The smoky flavor penetrates the meat, making it delicious.

Cooked peanuts mixed with crushed raw garlic or garlic seasoning. Crispy texture with a rich, garlicky, and slightly spicy flavor, perfect with beer or as a snack.

An extremely rare ingredient, usually available in limited quantities. Rich in collagen around the edges with a unique texture in the center. Smoked to remove any fishiness, suitable for adventurous diners.

Smoked shark heart. The texture is similar to pork heart but more delicate and chewy. Scarce in quantity, recommended to be eaten with shredded ginger and sauce.

The skin of Mambo fish (Ocean Sunfish), which becomes transparent after cooking. It has a chewy and slippery texture like konjac or jelly, is tasteless on its own, and needs to be eaten with a sauce.