Ba Xian Tan Kao Re Chao

Fermented stinky tofu, charcoal-grilled. Slightly charred and crispy skin, soft and juicy inside, with a unique fermented aroma and charcoal char.

Pork intestine and duck blood, charcoal-grilled. Chewy and flavorful intestine and duck blood, with charcoal aroma, a strong dish to pair with drinks.

Fresh shrimp stir-fried with plenty of pepper and spices until the sauce reduces. Firm and springy shrimp meat, rich spicy pepper aroma, very appetizing.

Whelks cooked with pepper seasoning. Chewy and crisp whelk meat, the spicy pepper flavor perfectly combines with the seafood umami.

Pork tenderloin, battered and deep-fried, then drizzled with sweet and sour sauce. Crispy outside and tender inside, sweet and sour, appetizing, a classic Taiwanese home-style dish.

Crispy green beans stir-fried with salted egg yolk. The salty and sandy texture of the salted egg yolk coats the crisp green beans, savory and addictive.

Fresh crab legs stir-fried with spices over high heat. Crab meat is sweet, with the aroma of basil and chili, suitable for pairing with drinks.

Crab, deep-fried until crispy, then stir-fried with plenty of fried garlic, fermented black beans, and chili. Rich garlic aroma, crispy and delicious crab.

Crab stir-fried with egg, onion, and other ingredients. Egg ribbons like osmanthus flowers, rich texture, full of umami.

Fresh small clams stir-fried with basil, ginger shreds, and garlic over high heat. Clam meat is tender and juicy, rich basil aroma.

Clams stir-fried with soy sauce, garlic, and basil. Clam meat is delicious, sauce is savory, goes well with rice.

Plump clams stir-fried with basil and special sauce. The sweet ocean flavor and rich basil aroma are a perfect match.

Fresh tube squid, cut into sections, stir-fried with celery or chives over high heat. Chewy and crisp texture, retains the original flavor of the seafood.

Whelk meat is crisp and chewy, stir-fried with satay sauce and basil in a strong flavor. Spicy and satisfying, a classic dish to pair with drinks.

Frog leg meat is tender like chicken, stir-fried with ginger shreds and garlic over high heat. Tender and juicy, refreshing and not greasy.

Frog meat braised in soy sauce, sugar, and other seasonings. Bright red color, flavorful meat, balanced sweet and savory.

Fresh oysters braised with black fermented soybeans and tofu. Oysters are delicious, fermented soybeans are savory, unique flavor, goes well with rice.

Pork intestine, cleaned and without gaminess, stir-fried with plenty of ginger shreds and vinegar. Strong sourness, chewy intestine, appetizing and cuts through richness.

Duck intestine has a crisp texture, stir-fried with chives or bean sprouts over high heat. Crisp texture and savory seasoning make it irresistible.

Beef slices and water spinach or oilseed rape, stir-fried with rich satay sauce over high heat. Tender beef, rich satay aroma.

Lamb slices stir-fried with satay sauce over high heat. The strong flavor of satay sauce masks the gaminess of the lamb, rich and goes well with rice.

Pork kidney, scored and stir-fried with black sesame oil and old ginger. Crispy and tender kidney without gaminess, fragrant sesame oil aroma, warming and nourishing.

Chicken testicles cooked with black sesame oil and old ginger. Soft and tender texture like tofu, rich sesame oil aroma.

Luxurious sesame oil dish containing both pork kidney and chicken testicles. Enjoy two textures, tender and soft, at once. Nourishing and healthy.

Precious Matsusaka pork (pork neck) with a crispy and tender texture, stir-fried with sesame oil and old ginger. Sweet and fresh meat, with a strong sesame oil aroma.

Pork belly, boiled and sliced, then stir-fried with dried tofu, Chinese cabbage, and fermented bean paste. Rich but not greasy, savory and slightly spicy.

Fried preserved egg, stir-fried in Kung Pao style with dried chili and peanuts. Chewy preserved egg with a crispy exterior, spicy and flavorful.

Fried tofu, battered and stir-fried with salted egg yolk sauce. Crispy outside and tender inside tofu paired with savory egg yolk sand, rich texture.

A classic Taiwanese home-style dish made by frying preserved radish (cai po) mixed with egg batter. Rich egg flavor, with the crispness and savory taste of preserved radish.

Fresh shrimp stir-fried with egg batter until semi-cooked and tender. Tender egg, crisp shrimp, refreshing and delicious.

Boneless fish fillets, battered and deep-fried, then drizzled with sweet and sour sauce. Delicate fish meat, crispy exterior, sweet and sour taste suitable for all ages.

Tender tofu braised with minced meat and spicy fermented bean paste. Smooth texture, spicy and savory flavor, goes well with rice.

Small squid stir-fried with spices over high heat. Sweet and chewy small squid, full of wok hei, very aromatic.

Shark meat is tender, stir-fried with garlic sprouts and fermented bean paste. The aroma of garlic sprouts removes the fishy smell, tender and easy-to-eat shark meat.

Classic Hakka dish, including pork belly, dried squid, dried tofu, and celery. Stir-fried over high heat until savory and flavorful, rich and chewy texture.

Fresh sand shrimp, simply boiled. Retains the original sweet flavor of the shrimp, springy meat, can be dipped in mustard soy sauce.

Large shrimp, battered and deep-fried, mixed with mayonnaise, served with canned pineapple slices. Sweet, sour, and crispy, a popular Taiwanese dish.

Diced chicken breast stir-fried with dried chili and peanuts. Tender chicken, spicy with a hint of sweet and sour, crispy peanuts add texture.

Deep-fried small dried fish (anchovies) mixed with fried peanuts, stir-fried with scallions, garlic, and chili. Crispy and savory, the best snack to pair with drinks.

Fresh shiitake mushroom slices, stir-fried. Retains the mushroom's moisture and unique aroma, soft texture.

Burdock root, shredded and deep-fried. Crispy like crackers, with the unique sweet flavor of burdock root, suitable as a snack.

Pork liver slices, pan-fried until slightly browned on the outside and tender inside. Properly controlled heat, tender and not tough pork liver, rich soy sauce flavor.

Pork ribs, deep-fried and coated with special plum sauce. Sweet and sour, cuts through richness, with a light plum aroma, chewy meat.

Penghu loofah stewed with fresh clams. Loofah absorbs the sweet clam broth, tender and refreshing.

Water spinach stir-fried over high heat, usually with garlic. Crisp texture, the most common green vegetable in Taiwan.

Stir-fried Chinese cabbage (Napa cabbage). Retains the natural sweetness of the vegetable, crisp and sweet texture.

Gynura leaves have a smooth and slightly sticky texture, stir-fried with sesame oil, ginger shreds, and goji berries. Unique texture and sesame oil aroma.

Bird's nest fern is an edible fern, stir-fried with dried small fish and fermented black beans. Crisp and tender texture, with a fresh wild vegetable aroma.

Water shield, long and emerald green, stir-fried to a very crisp texture, with a light lotus fragrance. Usually served with shredded meat or preserved plums.

Baby bok choy braised with dried shrimp. Baby bok choy is sweet and tender, absorbing the umami of the dried shrimp.

A-choy (Taiwanese lettuce) stir-fried over high heat. Crisp texture, with a slightly bitter aftertaste.

Thinly sliced bitter melon stir-fried with salted egg. The saltiness of the salted egg balances the bitterness of the bitter melon, with rich layers of flavor.

Green dragon peppers (sweet chili peppers) are not spicy but have a chili aroma, stir-fried with small dried fish and dried tofu. Crisp texture, savory and goes well with rice.

Eggplant, stir-fried with soy sauce and basil after being oiled to preserve color. Soft and flavorful eggplant, rich basil aroma.

Fresh seaweed stir-fried with egg batter. Full of sea flavor, smooth texture, a nutritious dish.

Fried preserved egg, cooked in three-cup style (sesame oil, soy sauce, rice wine). Chewy and flavorful preserved egg, rich basil aroma.

Boneless chicken thigh, braised in three-cup sauce. Tender and smooth meat, easy to eat, rich sauce flavor.

Braised pig blood cake, cooked in three-cup style. Soft and chewy texture, absorbs the sweet and savory sauce, very flavorful.

A classic Taiwanese dish. Chicken is braised in sesame oil, soy sauce, and rice wine until the sauce reduces. Basil is added before serving. Fragrant aroma, tender chicken.

Fresh squid stir-fried with three-cup sauce over high heat. Chewy squid, coated in flavorful sauce, a good dish to pair with drinks.

Braised pork intestine, deep-fried, then cooked in three-cup sauce. Crispy outside and soft inside, fatty and tender but not greasy, very aromatic.

Frog meat is tender, cooked in a rich three-cup style. Savory and sweet sauce penetrates the meat, paired with garlic and basil, excellent flavor.

Fresh green peppers, charcoal-grilled. Retains moisture and crispness, with a light charcoal aroma.

Fresh shiitake mushrooms, brushed with barbecue sauce and charcoal-grilled. Tender and juicy mushroom meat, flavorful sauce.

Husked bamboo shoot (beauty leg), charcoal-grilled. Eaten after peeling, delicate and sweet texture, full of moisture.

King oyster mushrooms sliced or whole, charcoal-grilled. Chewy texture like abalone, simple seasoning brings out the fresh flavor.

Husked baby corn, charcoal-grilled. Crisp and sweet texture, even the silk can be eaten.

Sliced zucchini, charcoal-grilled. Retains refreshing moisture and sweetness, tender texture.

Crab legs, charcoal-grilled until the shell is red and the meat is cooked. With charcoal aroma, sweet and firm meat.

Whelks grilled over charcoal, usually seasoned with pepper. Chewy and concentrated sea flavor.

Thick-cut cod, charcoal-grilled. Delicate and oily fish meat, slightly charred skin, melts in your mouth.

Whole sweetfish, salted and charcoal-grilled. Tender meat with a unique melon aroma, crispy skin.

Whole tube squid, brushed with sauce and charcoal-grilled, sliced and served. Thick and springy meat, a blend of sauce and charcoal aroma.

Charcoal-grilled threadfin bream collar. Rich in oil, tender meat, crispy and oily skin.

Yellow croaker meat is tender and delicious. After charcoal grilling, the skin is charred and fragrant, retaining the fish's sweetness.

Fish marinated in miso and then charcoal-grilled. The sweet and savory miso flavor penetrates the fish, unique flavor.

Beltfish, cut into sections and charcoal-grilled. Delicate meat with few bones, grilled to a golden and crispy surface.

Threadfin bream is rich in oil, with delicate and tender meat. The aroma of oil is released after charcoal grilling.

Horsehead fish is extremely tender, known as "fish tofu." Charcoal grilling requires precise heat control, tender and delicious.

Whole Taiwanese tilapia (Nile perch), coated in thick salt and charcoal-grilled. After breaking the salt crust, the fish meat is tender and juicy, with moisture completely locked in.

Large shrimp, salted and charcoal-grilled. Crispy shell, firm and sweet shrimp meat, full of charcoal aroma.

Salmon head is rich in collagen and oil. After charcoal grilling, the skin is crispy, the meat is tender and oily, suitable for slow enjoyment.

Fresh oysters and tofu with black fermented soybeans sizzling on a hot plate. Aromatic, oysters are tender and hot.

Pan-fried cod placed on a hot sizzling plate, drizzled with black pepper sauce. Delicate fish meat, rich sauce.

Pan-fried tender tofu placed on a sizzling plate, braised with shredded meat and vegetables. Tender and flavorful tofu, keeps warm.

Marinated beef tenderloin stir-fried with onions and black pepper sauce on a sizzling plate. Tender beef, spicy black pepper aroma, appetizing.

Shrimp, deep-fried until crispy, then stir-fried with scallions, garlic, chili, and pepper salt. The whole shrimp, including the shell, is crispy and edible, savory and goes well with drinks.

Squid tentacles, battered and deep-fried, then stir-fried with scallions, garlic, chili, and pepper salt. Chewy and springy texture, a classic appetizer.

Tube squid, sliced into rings, battered and deep-fried, seasoned with pepper salt. Crispy outside and tender inside, full of umami.

Small fish, completely transparent, battered and deep-fried. Tender meat with almost no bones, crispy skin, suitable for children.

Oysters, coated in tapioca starch and deep-fried, served with basil. Oysters are tender and juicy, crispy exterior, served with pepper salt.

Authentic squid balls with visible squid pieces, deep-fried until golden. Chewy and sweet texture.

Whole shiitake mushroom, battered and deep-fried. Locks in moisture, crispy outside and soft inside, rich mushroom flavor.

Loofah strips, battered and deep-fried. Crispy exterior, tender and juicy loofah inside, refreshing and sweet.

Braised pork intestine stuffed with scallions, then deep-fried. Crispy skin, tender inside, scallion aroma cuts through richness.

Frog meat, cut into pieces, battered and deep-fried, then stir-fried with pepper salt and spices. Tender meat like chicken, crispy outside and tender inside.

Boneless chicken thigh, deep-fried and drizzled with Thai mala sauce. Spicy and appetizing, crispy skin and juicy meat.

King oyster mushroom chunks, battered and deep-fried. Chewy texture like meat, sprinkled with pepper salt, very addictive.

Pumpkin slices, battered and deep-fried, tossed with plum powder. The salty, sour, and sweet plum powder brings out the sweetness of the pumpkin, unique flavor.

Chicken cartilage, battered and deep-fried. Crispy and chewy texture, becomes more flavorful with chewing, an excellent snack to pair with drinks.

Pig blood cake, cut into cubes and deep-fried. Crispy and hard on the outside, soft and glutinous inside. Seasoned with pepper salt, very aromatic.

Ice cream wrapped in toast and quickly deep-fried. Hot and crispy outside, cold and creamy inside, an "ice and fire" dessert.

Fresh cod, steamed, usually served with preserved plums or scallion oil. White and delicate fish meat, melts in your mouth.

Whole sea bass, steamed. Tender and delicious meat, skin rich in collagen, light and healthy.

Premium grouper, steamed. Firm and springy meat, thick and chewy skin, excellent umami.

Roe, steamed or fried and sliced, drizzled with mayonnaise. Granular texture, savory and rich.

Chilled thin slices of bitter melon, bitterness removed, retaining sweetness. Served with Thousand Island dressing or mayonnaise, crisp and refreshing.

Cooked and chilled green bamboo shoots, cut into pieces and topped with mayonnaise. Crisp and juicy texture like pears, a summer-only delicacy.

Shrimp, peeled after blanching, served with lettuce and mayonnaise. Fresh and springy shrimp meat, refreshing and appetizing.

Cumin-flavored charcoal-grilled lamb skewers. Firm meat, rich cumin aroma, no lamb gaminess.

Beef cubes, charcoal-grilled skewers. Retains juices, tender meat, with charcoal aroma.

Bacon rolls wrapped around scallions or enoki mushrooms, charcoal-grilled. Bacon fat seeps into the vegetables, savory and juicy.

Chicken thigh skewers, brushed with teriyaki sauce and charcoal-grilled. Tender and smooth chicken, sweet and savory sauce.

Pork cubes, charcoal-grilled skewers. Chewy meat, simple seasoning brings out the pork's sweetness.

Marinated pork belly, charcoal-grilled and sliced. Crispy skin, chewy meat, savory and flavorful, served with garlic vinegar sauce to cut through richness.

Precious Matsusaka pork (pork neck) marinated in miso and charcoal-grilled. Crispy and tender meat with a sweet and savory charred miso flavor.

Braised pork intestine, charcoal-grilled until the skin is crispy. The fatty parts are grilled to be fragrant but not greasy, tender and chewy inside.

Blanched and chilled tube squid, drizzled with a five-flavor sauce that is sweet, sour, spicy, salty, and savory. Crisp and refreshing texture.

Threadfin bream skin, blanched and chilled, with a very chewy and crisp texture. Tossed with a tangy sauce, rich in collagen.

Blanched squid, served with five-flavor sauce or mustard soy sauce. Crispy texture.

Fat oysters, blanched and drizzled with rich minced garlic soy paste. Oysters are sweet and bursting with juice, garlic enhances freshness.

Crispy seaweed, cold-dressed with vinegar, garlic, and chili. Smooth and crisp texture, spicy and appetizing.

Cod liver with a creamy texture like foie gras, served with onion slices and Wafu dressing. Melts in your mouth, rich and delicious.

Preserved egg drizzled with special mala sauce. The unique flavor of the preserved egg clashes with the spicy, sour, and fragrant sauce, creating a new taste.

Miso soup made with roasted salmon head. Rich and sweet broth with an oily aroma.

Fresh fish slices in miso soup. Tender fish, sweet and smooth broth.

Simple clam soup with ginger shreds. Clams are clean, broth is clear and delicious, good for hangovers and warming the stomach.

Fat oysters in soup, flavored with ginger shreds and pickled mustard greens. Delicious and fresh soup, tender oysters.

Frog and clams simmered together. A combination of land and sea freshness, the broth is extremely sweet and refreshing.

Soup made from golden clams, usually with plenty of garlic. The broth is milky white and considered a liver-protecting elixir.

Soup with crispy duck intestine and pickled mustard greens. Sour and appetizing, crispy duck intestine, refreshing broth.

Pork tripe slices simmered with pickled mustard greens. Pork tripe is tender and chewy, the pickled mustard greens make the broth sour and delicious, cuts through grease.

Sashimi platter of three types of fresh fish of the day. Taste the sweetness of different fish at once.

Fatty salmon sashimi. Tender meat, melts in your mouth with a sweet and fragrant fish oil aroma.

Sashimi made from pressed yellow herring roe (Nishin). Crispy texture, with popping roe sensation when bitten.

Bright red tuna sashimi. Firm and red meat, lower fat content, refreshing and delicious.

Pale pink marlin sashimi. Chewy texture, delicate and sweet flavor.

Chicken soup simmered with pickled pineapple and bitter melon. The broth is sweet and slightly bitter, refreshing and cooling, with tender chicken.

Chicken soup cooked with whole or half wine, with Chinese medicinal herbs. Rich wine aroma in the broth, warms the body after drinking.

Shrimp cooked in the style of "Shao Jiu" (wine-infused) soup. The sweetness of the shrimp blends into the wine-fragrant broth, unique flavor.

Chicken is stir-fried with plenty of black sesame oil and old ginger, then made into soup. The broth is oily, fragrant, and rich, a top choice for winter nourishment.

Shrimp cooked in a sesame oil chicken broth base. Shrimp meat is fresh and springy, the sesame oil broth is delicious, suitable for those who like strong flavors.

Chicken soup simmered with aged cabbage (Jia Cai) and dried scallops. Sweet and delicious broth, soft and flavorful aged cabbage.

Chicken soup simmered with peeled chili peppers. The broth is slightly spicy and sweet, very appetizing, with tender chicken.

Sweet bamboo shoots simmered with flavorful clams and chicken. Clear and delicious broth with rich layers of flavor.

Classic Taiwanese "jiu jia cai" (wine house cuisine). Made with dried squid, canned whelks, and plenty of garlic sprouts, simmered. Sweet and rich broth, full of seafood flavor.

Fried fish head and plenty of ingredients like Chinese cabbage and fried tofu, simmered in a clay pot. Rich and savory broth, strong satay flavor.

A combination of various fresh seafood, vegetables, and hot pot ingredients. Sweet broth, abundant ingredients.

Lamb with skin, cut into pieces, simmered with Chinese medicinal herbs. Warming and not drying broth, chewy lamb without gaminess, warms the body and replenishes energy.

Fried rice stir-fried over high heat, with distinct grains. Egg and scallion aromas intertwine, full of wok hei.

Taiwanese stir-fried noodles, stir-fried with shredded meat and vegetables. Noodles are chewy and absorb the sauce, savory and smooth.

Fine rice vermicelli stir-fried with shiitake mushrooms, shredded meat, and Chinese cabbage. Dry and fluffy texture, rich aroma.

White noodles mixed with black sesame oil and minced garlic. Smooth noodles, rich sesame oil aroma, simple yet delicious.