Bai Jia Ban Huo Xia (Keelung Road Store)

A generous New Year's feast for four, including several seafood, meat, and specialty dishes. Taste the restaurant's classic signature dishes all at once.

A luxurious New Year's feast for six, featuring signature live shrimp dishes like pepper shrimp, as well as premium dishes like abalone and chicken soup, with generous portions.

Restaurant's signature dish. Live Thai shrimp are placed in a special jar and dry-cooked with a generous amount of special pepper powder. The shrimp meat is firm and chewy, with a rich and pungent pepper aroma, excellent with drinks.

Simply seasoned with salt, this live shrimp dish allows you to savor the original sweet and fresh taste of the shrimp. Simple and wonderful texture.

Fresh shrimp are skewered and salt-grilled. The shells are crispy with a charred aroma, and the meat is fresh and delicious. Suitable for eating by hand.

Fresh shrimp are braised in a jar with plenty of garlic. The garlic flavor is rich and infused, enhancing the sweetness of the shrimp meat. Suitable for garlic lovers.

Cooked by steaming, drizzled with minced garlic sauce. The shrimp is tender and juicy, and the spiciness of the minced garlic enhances the sweetness of the seafood.

Classic Taiwanese three-cup preparation, stir-fried with sesame oil, soy sauce, rice wine, and basil. The aroma is enticing, with a savory and slightly sweet flavor.

Fresh shrimp are stir-fried with black sesame oil and old ginger. The aroma is warm and nourishing. Suitable for cold weather, warming and delicious.

Fried shrimp drizzled with a special kumquat lemon sauce, sweet and sour, refreshing, and appetizing. With a light fruity aroma.

Cooked with butter, it has a rich creamy flavor. The taste is milder, suitable for diners who prefer Western flavors.

Fresh shrimp are cooked in a rich Nanyang-style curry sauce, fragrant and slightly spicy, with a thick sauce, very suitable for rice.

Shrimp bodies are stir-fried with salted egg yolk sauce, presenting a golden color. The sandy texture and savory flavor of the salted egg yolk coat the sweet shrimp meat.

Similar to the "Typhoon Shelter Fried Crab" method, crispy fried shrimp are tossed with plenty of fried garlic and scallions, savory, fragrant, and crispy, you can even eat the shells.

Served with Thai sweet and sour sauce, it's tangy and spicy, full of exotic flavor. Stimulating taste, very appetizing.

Shrimp coated in a special sweet and sour sauce, with a flavor as sweet and sour as love. Suitable for those who like sweet and sour or sweet and sour flavors.

Cooked with Sichuan peppercorns and dried chili peppers, it has the unique spicy and numbing aroma of Sichuan cuisine. Rich flavor, numbing but not harsh.

The meat of the Marble Goby is delicate and fine, known as the finest freshwater fish. Steaming is the best way to appreciate its fresh and tender original flavor.

Thai-style lemon fish, the fish is tender, the soup is sour, spicy, and appetizing, with a fresh lemon aroma.

Fresh sea bass is steamed, its meat is firm and elastic, with a fresh and light flavor.

Oily mackerel is salt-grilled until the skin is crispy and the meat is juicy and savory. A common Japanese grilled fish dish.

Large grilled salmon head, rich in collagen, with tender meat. The cheek meat is particularly delicious.

Water shield is a wild fern with a crisp and tender texture. Stir-fried with dried small fish (anchovies) and fermented black beans, it's savory, fragrant, and crispy.

Sliced green or white bitter melon stir-fried with salted egg yolk. The savory flavor of the salted egg balances the bitterness of the bitter melon, creating a rich texture.

Water spinach is stir-fried over high heat with special shrimp paste, possessing a rich fermented seafood aroma, it's a classic Thai stir-fry.

Sweet cabbage stir-fried with crispy Donggang sakura shrimp, adding a savory seafood aroma and textural layers.

Water shield stems are long and slender, with a crisp and refreshing texture. Simple stir-frying preserves its unique crispness.

Fresh cabbage is stir-fried over high heat, preserving its sweetness and crispness. A simple and classic home-style dish.

Water spinach is stir-fried with garlic until fragrant, green and refreshing, a common vegetable dish on Taiwanese tables.

Whole chicken is specially processed and air-dried, then fried until the skin is golden and crispy, while the meat remains tender and juicy. It's a popular signature dish.

Half a crispy chicken, portion size suitable for small families. Crispy skin and tender meat, even more delicious dipped in pepper salt.

Whelk meat is chewy and springy. Dry-fried with plenty of pepper until flavorful, it's spicy and satisfying, an excellent accompaniment to drinks.

Whelks are seasoned with spicy ingredients. The numbing of Sichuan peppercorns and the spiciness of chili peppers penetrate the whelk meat, creating a stimulating taste.

Cold dish. The chicken skin is smooth, the meat is firm and has the aroma of brine. The cool texture is very refreshing.

Chicken wings are braised in a jar with spicy sauce. The meat is tender and flavorful, leaving a lingering taste.

Selected pork collar slices, stir-fried with ginger slices. The spiciness of the ginger removes the gamey smell of the meat and adds flavor.

Tender tofu and diced chicken are simmered together in a clay pot with a rich sauce, perfect for serving with rice.

Crispy fried chicken drizzled with a special pepper sauce, combining sour, sweet, spicy, and numbing flavors, crispy outside and tender inside.

Popular Taiwanese Thai dish. Crispy spring roll wrappers filled with thick shrimp paste, deep-fried until golden. Served with plum sauce.

Tofu skin wrapped around shrimp paste and filling, rolled into long strips and deep-fried. Crispy outside and fresh inside, it's a traditional Taiwanese banquet dish.

Bone-in beef short ribs are pan-seared and sprinkled with salt and pepper. The meat is chewy and becomes more fragrant with each chew.

Braised pork intestines stuffed with green onions, then deep-fried until the skin is crispy. Crispy on the outside and soft on the inside, rich but not greasy, excellent with pepper salt.

Crispy fried fish cubes coated in a sweet and sour sauce. The fish is tender and boneless, suitable for all ages.

Creative dish. Soft and chewy mochi grilled with savory and crispy preserved radish (dried radish), a unique combination of sweet and salty with a distinctive texture.

A platter combination featuring three different flavors of Taiwanese sausages (e.g., original, squid ink, flying fish roe), suitable for pairing with drinks.

Fish paste mixed with shredded burdock root and deep-fried. It has a chewy texture and the unique aroma and crispness of burdock.

Egg tofu cubes deep-fried until golden, crispy on the outside and tender and hot on the inside, served with soy sauce.

A tender and smooth scrambled egg dish, drizzled with savory soy sauce, simple yet delicious.

Spiral-shaped dough rolls deep-fried until golden and crispy, crispy on the outside and soft on the inside. Can be served as a snack or main course, tastes even better dipped in condensed milk.

Thick, flat rice noodles (kway teow) are stir-fried over high heat with ingredients. The texture is chewy, smooth, and full of wok hei.

Fine vermicelli tossed with scallion oil, overflowing with aroma. Simple, old-fashioned flavor, suitable for pairing with shrimp dishes.

Fine vermicelli tossed with black sesame oil, rich in aroma and smooth in texture. Possesses traditional Taiwanese flavor.

Chewy white rice, perfect for pairing with flavorful pepper shrimp or curry shrimp.

A hearty hot pot featuring a variety of seafood and meats, with a delicious broth, suitable for sharing among many.

Live shrimp are stewed in full or half wine with medicinal herbs. The broth is sweet and fragrant with wine. Nourishing and warming, the shrimp meat is infused with wine.

Shrimp are cooked in a Japanese miso broth. The broth is savory and rich, with the sweetness of shrimp.

Uses precious Matsusaka pork (pork neck), paired with a healthy medicinal soup base. The texture is crisp and tender, and the soup is light and sweet.

Classic Taiwanese soup. Pickled pineapple, bitter melon, and chicken are stewed together. The broth is sweet and slightly bitter, very cooling.

Chicken stewed with preserved cucumbers (guazi) and mushrooms. The broth has the sweet and savory taste of preserved cucumbers, a traditional home-style soup.

Simmered with various mushrooms and chicken, the broth is light and refreshing, full of mushroom umami and dietary fiber.

Summer limited soup. Made with seasonal fresh bamboo shoots and chicken, the broth is sweet and refreshing, and the bamboo shoots are crisp.

Freshly brewed barley lager, refreshing and smooth with a malty effervescence.

A bubbly drink with a dreamy blue color, combining blue curacao and coconut flavors, cool and refreshing.

A bubbly drink combining the sweet fragrance of pineapple and peach, sweet and smooth, very popular among women.

The rich sweetness of brown sugar paired with the sour and fragrant lemon in a bubbly drink, sweet and sour, and cuts through greasiness.

A bubbly drink rich in fruit pulp, with a blend of pineapple and grapefruit fruit aromas, refreshing and crisp.

Taiwan Gold Medal Beer, mellow and smooth with low bitterness.

Classic Taiwan Beer, with a unique Penglai rice aroma and rich foam.

Internationally renowned Dutch lager beer, refreshing taste with a unique yeast aroma.

Unpasteurized draft beer, emphasizing freshness, with a short shelf life and a particularly fresh and crisp taste.

Traditional sour plum drink, sweet and sour with a lingering aftertaste, quenches thirst and relieves greasiness and spiciness.

Rich and sweet guava juice, a common Taiwanese banquet beverage.

Barley tea, caffeine-free, with a rich barley aroma, refreshing and thirst-quenching.

Unsweetened green tea, fresh and not bitter, suitable for cutting through greasiness with meals.

A classic Taiwanese apple-flavored carbonated beverage, full of bubbles, sweet and delicious.

Bottled drinking water.

Taiwanese sake, with a mellow rice aroma, can be served chilled or warm.

Taiwan's famous high-alcohol content white spirit, clear in color, with a strong and mellow aroma. Small bottle.

Taiwan's famous high-alcohol content white spirit, clear in color, with a strong and mellow aroma. Large bottle.

Single malt whisky with a smooth and mellow taste, featuring fruity and nutty aromas.

A well-known single malt whisky, famous for its sherry cask aging, with a rich and full-bodied flavor.

The service fee charged when bringing your own alcoholic beverages to be consumed in the restaurant.

Deep-fried peanuts sprinkled with salt, the most classic bar snack.