Ban Jin Jiu Liang Shi Pin You Xian Gong Si - Taipei Tai Cai Hai Xian Re Chao Xi Yan Xie Shi Yan Tong Xue Hui Ju Can Wei Ya Huo Hai Xian Ban Zhuo Tui Jian Zhong Can Ting Sheng Meng Hai Xian Can Ting Tui Jian Nian Cai Wei Lu Wai Dai Nian Cai Nian Ye Fan Hai Xian Liao Li Si Fang Liao Li Taiwan Liao Li

Assortment of fresh sashimi selected by the chef, usually including salmon, tuna, swordfish, etc. Tender texture, suitable for eating with wasabi and soy sauce.

Freshly sliced tuna, firm texture and deep red color. Delicious taste, smooth texture.

Fatty salmon slices, tender texture, with a unique sweetness. A popular sashimi choice.

Salmon belly, the fattiest part, melts in your mouth with a rich aroma.

Sashimi-grade red shrimp with spicy and sour Thai sauce. Sweet and tender shrimp, with an appetizing and refreshing sauce.

Assorted fresh greens and seafood toppings with Japanese-style dressing. Sweet, sour, and refreshing with a rich texture.

Chilled onion slices, with the pungent taste removed, retaining a crisp and sweet texture. Mixed with Japanese dressing and bonito flakes, refreshing and appetizing.

Traditional Taiwanese snack, smoked shark meat. Has a unique smoky aroma, chewy texture, usually served with minced garlic soy sauce and mustard.

Fresh, tender green bamboo shoots, blanched and chilled, then cut and served with mayonnaise. Crispy, sweet, and juicy, a popular summer cold dish.

Steamed or fried fish roe slices with mayonnaise. Distinct grains, rich aroma.

Sweet lobster meat with mayonnaise and lettuce. Chewy texture, luxurious flavor.

Large shrimp blanched and chilled, served with mayonnaise. Firm and fresh shrimp meat.

Blanched fresh baby squid drizzled with special five-flavor sauce (sour, sweet, spicy, salty, fragrant). Chewy texture, rich flavor.

Usually refers to cold dishes like preserved eggs or seaweed products, with a smooth or crispy texture. A distinctive appetizer.

Bone-in beef short ribs, braised for a long time until flavorful. Tender and juicy meat, rich and unique flavor, a classic Taiwanese fully cooked steak dish.

Tender chicken cooked until the skin is yellow and the meat is white. Usually served with garlic soy sauce, chewy skin, tender meat, fresh and juicy.

Taiwan's premium specialty, grilled mullet roe slices, usually served with garlic sprouts and radish slices. Dense and sticky texture, rich and salty.

Cod liver with a creamy texture like foie gras, served with Japanese dressing and onion slices. Rich and smooth flavor, melts in your mouth.

Ayu fish braised in soy sauce and sugar for a long time, so soft that even the bones are edible. A balanced sweet and salty flavor, elegant.

Jumbo shrimp wrapped in noodles or a special wrapper and deep-fried. Crispy on the outside like dragon whiskers, with tender and springy shrimp inside.

Oily cod or black cod, smoked. Delicate texture with a charming smoky aroma.

Crispy soft-shell crab drizzled with Thai green curry sauce. The soft-shell crab can be eaten whole, and the curry is mildly spicy with coconut milk aroma.

A clay pot dish with various high-end seafood and ingredients braised in oyster sauce. Delicious and rich flavor, abundant ingredients.

Beef brisket and radish stewed in a braised style. Tender and flavorful beef, rich sauce, suitable for rice.

Marinated pork ribs deep-fried to golden crisp, with a rich garlic aroma. Crispy outside, tender inside, salty and delicious.

Fresh abalone with Japanese-style dressing. Chewy and fresh, with a refreshing taste.

Fresh clams stir-fried with basil, garlic, and chili over high heat. Sweet clams, rich basil aroma, classic Taiwanese stir-fry.

Plump oysters blanched and drizzled with minced garlic soy sauce paste. Smooth and bursting with flavor, full of garlic.

Fresh oysters stir-fried with fermented black beans, tofu, and green onions. Salty and sweet aftertaste, very appetizing.

Oysters coated in flour and deep-fried until golden and crispy, usually served with pepper salt and basil. Crispy outside, tender inside, with locked-in freshness.

Crispy fried squid coated in salted egg yolk sauce and stir-fried. Chewy texture, with a memorable salty and sandy coating.

Conger eel marinated in red yeast rice and deep-fried. Has the unique wine aroma and sweetness of red yeast rice, with firm meat.

Large mud crabs stir-fried with plenty of fried garlic and chili. Spicy and crispy, with a rich garlic aroma.

Mud crab with roe, cooked in the typhoon shelter style. The aroma of fried garlic and the freshness of crab roe are perfectly combined.

Large shrimp stir-fried with dried chili, peanuts, and Sichuan peppercorns. Spicy, fragrant, and with chewy shrimp.

Deep-fried whitebait stir-fried with peanuts, seasoned with scallions and garlic. Crispy and salty, an excellent snack with drinks.

Fresh prawns simply blanched to retain their original sweetness. Served with ginger-vinegar sauce or mustard soy sauce.

Deep-fried prawns with shell, stir-fried with pepper salt, scallions, and chili. Salty, crispy, suitable for eating the whole shell.

Soft-shell crab coated in flour and deep-fried, sprinkled with pepper salt. Crispy outside, tender inside, can be eaten whole, rich crab flavor.

Fried shrimp balls with pineapple slices, drizzled with mayonnaise. Sweet and sour, appetizing, loved by adults and children.

Large shrimp balls coated in rich salted egg yolk sauce. Salty, fragrant, and creamy, with tender shrimp.

Fresh baby squid stir-fried with plenty of ginger shreds and vinegar. Fragrant and appetizing, it enhances the sweetness of the squid.

Stir-fried anchovies with peanuts. Crispy and chewy, salty and satisfying, like a snack with drinks.

Clams (similar to sea clams) stir-fried with basil. The meat is more elastic than regular clams, with a strong basil flavor.

Large clams stir-fried with basil. Savory broth, plump clams, full of Taiwanese stir-fry flavor.

Large squid (tube) cooked in a spicy style. Thick and chewy texture, very spicy.

Classic Hakka dish, large intestine stir-fried with ginger shreds and vinegar. Very sour, with chewy large intestine.

Dried tofu, dried squid, pork belly, and celery stir-fried. Rich layers of texture, salty and appetizing, a representative Hakka dish.

Deep-fried pork large intestine and green beans stir-fried. Crispy outside, tender inside, the greasiness is removed, and the green beans are crisp.

Black sausage with squid ink and cuttlefish chunks. Chewy texture, with the sweetness of cuttlefish in every bite.

Fried tofu coated in salted egg yolk sauce. Soft tofu, salty outside, suitable for all ages.

Pork large intestine and duck blood stewed in spicy broth, usually kept warm with an alcohol lamp. Spicy and fragrant, very appetizing.

Fried tofu braised with pork slices and vegetables. Home-style and mild flavor, the tofu absorbs the rich broth.

Thick-cut pork liver marinated and pan-fried until the surface is seared and the inside is tender. Rich soy sauce flavor, no fishy smell.

Pork belly braised for a long time, rich but not greasy, melts in your mouth. Rich braising liquid, full of collagen.

Pork deep-fried after being marinated in red yeast rice. Crispy and bright red skin, with a light wine aroma and sweetness in the meat.

Premium Matsusaka pork (pork neck) marinated in miso and then grilled. Crispy and chewy texture, with the sweetness of miso.

Matsusaka pork stir-fried with Korean or Taiwanese kimchi. Sour, spicy, and crispy, with tender pork.

Beef slices stir-fried with spicy kimchi. Tender meat, rich flavor, spicy and appetizing.

Tender beef slices stir-fried with water spinach and satay sauce. Classic Taiwanese stir-fry, full of aroma.

Beef slices stir-fried with plenty of scallions over high heat. Rich scallion aroma, tender beef.

Fresh oysters stir-fried with oil noodles, absorbing the savory broth. Smooth texture, full of seafood flavor.

Shrimp stir-fried with vegetables and oil noodles. A simple yet delicious staple.

Fried rice with plump shrimp. Full of egg aroma and wok hei.

Traditional Taiwanese glutinous rice dish, steamed until soft and chewy, usually mixed with ingredients like mushrooms and shredded pork. Rich aroma, rich texture.

Classic egg fried rice, loose grains, full of egg aroma.

Fried rice with shredded pork, adding texture and satiety.

Home-style chow mein stir-fried with shredded pork and vegetables.

Taiwanese stir-fried rice noodles, delicate and chewy texture, absorbing the sauce and shredded pork aroma.

Hakka flat noodles stir-fried with shredded pork. Smooth and chewy texture.

Fried rice with Taiwanese sakura shrimp. The sakura shrimp are crispy and intensely fragrant, enhancing the flavor of the fried rice.

Traditional sticky rice topped with sakura shrimp. Chewy glutinous rice, sakura shrimp add umami and crispiness. A common banquet dish.

Soft and fragrant white rice.

Deep-fried pork ribs coated in sweet and sour sauce. Bright red color, crispy outside, tender inside, sweet and sour, appetizing.

Chicken cubes stir-fried with dried chili and peanuts. Tender chicken, with a hint of spice and Sichuan peppercorn aroma.

Sweet luffa pan-fried with eggs. Juicy and tender luffa, rich egg flavor.

Classic Taiwanese dish, eggs mixed with chopped preserved radish and pan-fried until golden. Salty, crispy texture.

Plump oysters pan-fried with eggs into a pancake. Full of seafood flavor, tender texture.

Fresh oysters stir-fried with scrambled eggs. Smooth and moist texture, blending seafood and egg flavors.

Chicken kidney and chicken testicles stir-fried with black sesame oil and old ginger. Traditional nourishing dish, intensely fragrant.

Stir-fried chicken testicles with sesame oil. Tender and bursting with flavor, full of sesame oil aroma.

Sliced pork kidney stir-fried with sesame oil and ginger slices over high heat. Crispy and tender texture, no fishy smell, warming and nourishing.

Luffa and clams braised together without excessive seasoning. Sweet broth, tender luffa, fresh clams.

Tender amaranth stewed with whitebait, usually thickened. Smooth texture, rich in umami.

Cauliflower (usually white cauliflower) stir-fried with scrambled egg crumbles (resembling osmanthus flowers). Crisp texture, with egg aroma.

Stir-fried or braised bitter melon with salted egg. Bitter and cooling, with a unique flavor.

Stir-fried chives. Crisp texture, rich aroma.

Seasonal wild vegetables, such as fiddlehead ferns or bird's nest ferns, with a crisp and tender texture, usually stir-fried with fermented black beans or preserved plums.

Nourishing soup stewed with burdock root and black-bone chicken. Clear and sweet soup with the unique aroma of burdock root.

Hot pot with various seafood and vegetables. Delicious broth with a rich variety of ingredients.

Black sesame oil and old ginger stir-fried with free-range chicken, then stewed. Rich aroma, warming and nourishing.

Whole or half chicken stewed with medicinal herbs. Sweet soup with a rich aroma of wine.

Chicken soup stewed with aged preserved radish and plenty of garlic. Sweet and mellow soup, with soft garlic that is not pungent.

Winter melon (karashi), clams, and chicken cooked together. The soup is refreshing and slightly bitter, with clams adding umami.

Classic Taiwanese soup, chicken stewed with preserved pineapple paste and bitter melon. Sweet and sour broth with a refreshing bitter melon.

Four Spirits Soup-style hot pot stewed with Chinese yam, lotus seeds, and pork intestines. Refreshing taste, nourishing.

Nostalgic banquet dish, stewed with dried squid, canned snails, and plenty of garlic sprouts. Rich and sweet broth with a unique flavor.

Chicken soup stewed with preserved mustard greens and mushrooms. The soup has the sweetness of preserved mustard greens and the aroma of mushrooms, suitable for all ages.

Fresh oysters soup with ginger, pickled mustard greens, and basil. Fresh and light broth.

Fresh clams cooked in soup with only ginger and scallions. Simple yet allows you to taste the original flavor of the clams.

Amaranth and Whitebait Chowder. Smooth texture, rich in nutrients.

Soup made with pork stomach slices and pickled mustard greens. Appetizingly sour, with tender and chewy pork stomach.

Golden clams (maggots) cooked in soup with garlic. The soup turns milky white, is delicious, and good for the liver.

Shark fin lips with rich collagen braised in a red braising sauce. Tender and smooth texture, rich sauce.

Seafood chowder with spinach puree, giving it a jade green color. Contains abundant seafood, with a thick and smooth texture.