Bei Ping Wan Zhen Lou Mei Shi Can Ting

Whole fresh grouper steamed to preserve its natural sweetness. The meat is tender and elastic, seasoned with shredded scallions, ginger, and soy sauce. It's refreshing and not greasy, a large dish suitable for sharing.

Deboned fish fillets are deep-fried and then coated in a sweet and sour sauce. Crispy outside and tender inside, with a rich sauce, it's a flavor loved by both adults and children.

Tender fish slices seasoned with fermented rice (Zao Lu), with a light aroma of wine and sweetness. The texture is soft and smooth, with a unique and elegant flavor.

Fish slices stir-fried with XO sauce and garlic sprouts over high heat. The spicy flavor of the XO sauce perfectly combines with the aroma of the garlic sprouts, creating a strong flavor that is very appetizing.

Plump oysters mixed with chopped leeks and pan-fried into a thick omelet. Full of seafood flavor and egg aroma, the texture is fluffy, soft, and moist.

Classic Taiwanese Three Cup dish, seasoned with sesame oil, soy sauce, and rice wine, with basil added for aroma. The squid is Q-tender, and the sauce is savory and rich, making it an excellent accompaniment to drinks.

Whole soft-shell crab deep-fried until golden, stir-fried with four seasons beans, fried garlic, and salt and pepper. Crispy texture, savory and flavorful.

Fresh squid stir-fried with dried chili, Sichuan peppercorns, and peanuts. Spicy and flavorful, the squid is tender and chewy, the peanuts are crispy, creating a rich texture.

Crispy rice crust topped with a sizzling hot shrimp gravy. The rice crust becomes soft outside and crispy inside after absorbing the sauce, while the shrimp are sweet.

Crispy rice crust topped with a rich sauce made from various seafood (such as shrimp, squid, scallops, etc.). Rich in texture, offering both visual and auditory enjoyment.

Minced shrimp, water chestnuts, and crispy fried dough crumbs stir-fried together, served wrapped in fresh lettuce leaves. Refreshing and crisp, the shrimp is sweet, and the fried dough adds a crunchy texture, making it a light and skillful dish.

Large prawns and glass noodles simmered in a clay pot. The noodles absorb the essence of the shrimp and sauce, becoming smooth and flavorful, while the prawns are firm and succulent.

Various seafood tossed or stir-fried with Thai sweet and sour sauce. Appetizingly sour and spicy, full of Southeast Asian flavor, suitable for those who enjoy strong tastes.

Rich curry sauce cooked with crab, served with soft baguette for dipping. The curry aroma is intense, the crab meat is delicious, and the bread soaks up the sauce wonderfully.

Common Taiwanese dish. Fresh oysters coated in sweet potato starch and deep-fried. Crispy outside, juicy oysters inside, usually served with salt and pepper and basil.

Fresh oysters lightly blanched and topped with a generous amount of minced garlic and soy paste. Enjoy the original sweetness and tender texture of the oysters, enhanced by the rich garlic flavor.

Fresh oysters combined with crispy fried dough sticks, usually presented stewed or with sauce. The fried dough sticks absorb the seafood sauce, becoming soft outside and crispy inside, with rich textural layers.

A preparation originating from Hong Kong's Typhoon Shelter. Large prawns are deep-fried and then stir-fried with plenty of fried garlic, fermented black beans, and chili peppers. The garlic aroma is strong, and the flavor is savory, spicy, and crispy, very satisfying.

Large prawns are split and steamed with minced garlic sauce. The shrimp meat is firm and chewy, absorbing the aroma and flavor of the garlic. Tofu or glass noodles are often placed at the bottom to absorb the sauce.

Classic Taiwanese home-style dish. Crispy fried shrimp balls and pineapple slices tossed with mayonnaise. Sweet and sour flavor, crispy outside and tender inside, a favorite among children.

Shrimp stir-fried with dried chili, Sichuan peppercorns, and peanuts. The shrimp are tender, the peanuts are crispy, with the numbing spice of Sichuan peppercorns and the heat of chili, making it very appetizing.

Fried shrimp balls coated in a creamy salted egg yolk sauce (golden sand). The texture is crumbly and sandy, with a savory flavor and the sweetness of the shrimp, offering a unique and rich taste.

Shrimp stir-fried in a braised sauce of doubanjiang, tomato sauce, etc., until the sauce thickens. The color is bright red, the flavor is savory and slightly spicy, and the shrimp are well-seasoned.

Shrimp stir-fried with crispy cashews. The texture is crisp, and the nutty aroma of the cashews complements the sweetness of the shrimp, making it light and not greasy.

Shrimp stir-fried with fresh seasonal vegetables (such as asparagus, broccoli, etc.). The flavor is light and healthy, allowing you to taste the original flavor of the ingredients.

Shrimp quickly stir-fried with tender yellow chives. The yellow chives have a delicate and sweet flavor without the pungency of regular chives, making them very tender and delicious with shrimp.

Tender codfish fillets topped with crispy fried soybeans (yellow soybean crumbs). The savory crispness of the fried soybeans contrasts sharply with the tenderness of the codfish, making it very appetizing.

Conger eel pieces are deep-fried and then stir-fried or dry-fried with four seasons beans. The conger eel is crispy outside and soft inside, the four seasons beans are crisp, offering a rich texture.

A variety of seafood cooked with a generous amount of crispy fried soybeans. Each bite is filled with the savory crispness of the fried soybeans and the sweetness of the seafood, offering a rich and crispy texture.

Thin and soft chewy pancake wrappers, typically used to wrap meat (like roast duck, Beijing-style shredded pork) or scallions and sauce.

Congee made from millet, with a golden color and a thick, smooth texture. It has a light flavor with the natural aroma of grains and is usually served with heavy-flavored dishes or pancakes.

A pancake made by pan-frying dough with chopped scallions. The crust is pan-fried to golden crispiness, while the inside is layered and chewy, with a rich scallion oil aroma.

Chinese sweet pastry, with a thin, crispy crust filled with delicate red bean paste and sprinkled with white sesame seeds. Sweet and crispy with a rich sesame aroma.

Northern-style dry-fried pancake, not heavily seasoned, primarily to appreciate the aroma and chewiness of the flour. The texture is dense and layered, becoming more fragrant with each chew.

Long dumplings pan-fried until golden brown and crispy at the bottom. The filling is juicy, and the skin is chewy, offering a dual texture of crispiness and tenderness with each bite.

Steamed dumplings with thin skin and generous filling. The pork filling is savory and juicy, not greasy, and tastes refreshing and light.

Vegetarian steamed dumplings filled with bok choy, glass noodles, firm tofu, and chopped mushrooms. The texture is crisp and refreshing, with the sweetness of vegetables, suitable for vegetarians or those who prefer light flavors.

Similar to a wrap, a thick scallion pancake is rolled with slices of braised beef, scallions, and sweet bean paste. The pancake is crispy and chewy, the beef is well-braised, and the sauce is rich.

Famous Chinese dim sum, with thin, translucent skin and a filling of pork and savory broth. Be careful of the hot soup; it's recommended to place it on a spoon, poke a hole in the skin to sip the broth, and then enjoy with ginger shreds and vinegar.

Shredded pancake stir-fried with wood ear mushrooms (Mu Xu), shredded pork, eggs, and vegetables. The pancake shreds absorb the sauce and ingredients, resulting in a rich, soft, and chewy texture.

Signature fried rice with shrimp and diced char siu pork. The rice is fried to perfection, with distinct grains and a rich wok aroma. Generously portioned with ingredients, it's savory and balanced.

Beef slices and noodles stir-fried over high heat with vegetables and soy sauce. The beef is tender, and the noodles are smooth and flavorful, a classic Taiwanese stir-fried noodle dish.

Noodles stir-fried with a variety of seafood (such as shrimp, clams, and squid). Full of the sweet flavor of seafood, the noodles absorb the essence of the sauce.

Stir-fried noodles with wood ear mushrooms, shredded pork, and eggs as main ingredients. The texture is refreshing, the wood ear mushrooms are crisp, and it's nutritionally balanced.

Noodle soup with a sweet broth and abundant seafood. The hot broth is refreshing and warming, and the noodles are smooth.

Iconic Taiwanese dish. The broth is simmered for a long time with doubanjiang and various spices, resulting in a rich and spicy flavor. The beef chunks are tender and flavorful, and you can choose to have it with thin noodles (glass noodles).

A type of dry-mixed noodles topped with a rich sauce made from sweet bean paste, diced firm tofu, and minced meat. Stir well before eating for a savory, sweet, rich, and textured flavor.

Thickened noodle soup with ingredients including sliced meat, egg ribbons, wood ear mushrooms, and bamboo shoots. The broth is smooth and rich with a mild flavor.

Spiral-shaped steamed buns or bread with a rich milky flavor. Soft and dense texture, can be eaten directly or dipped in condensed milk.