Bin Wang Da Fan Dian

A traditional Taiwanese banquet specialty. Made by wrapping fish paste, minced meat, and vegetable filling in pork caul fat, shaped like a chicken leg. Must be cooked by deep-frying. · Crispy on the outside, with a dense and sweet filling inside. · Usually deep-fried and served with sweet chili sauce or ketchup.

A traditional Taiwanese banquet specialty, already deep-fried. Pork caul fat wraps a rich meat filling, with a golden and crispy exterior. · Crispy on the outside and tender on the inside, with a lard aroma. · Can be eaten directly or slightly heated, tastes better with dipping sauce.

A traditional round fried shrimp cake, resembling a coin. Made from fresh shrimp paste. This is raw and needs to be deep-fried by the customer. · Chewy texture, full of sweet shrimp flavor. · Deep-fry until golden and floating, then it's ready to eat.

A ready-to-eat round fried shrimp cake, with an auspicious appearance symbolizing prosperity. · Crispy on the outside, with a dense and sweet shrimp filling inside. · Suitable as an appetizer or snack.

House-made Taiwanese sausage, sold by the jin (a unit of weight). · Balanced fat and lean meat, with unique spices and wine aroma. · Suitable for pan-frying, grilling, or steaming, best enjoyed with garlic slices.

An exquisite "kung fu" dish shaped like a hydrangea ball, made with shredded scallops wrapping meatballs or seafood paste. · Rich umami, with complex layers of texture, featuring both the shredded texture of scallops and the chewiness of the filling. · Usually served with a savory thickened sauce.

Large prawns coated in batter and deep-fried, served with diced fruits (like pineapple). · Crispy prawn balls served with sweet and sour mayonnaise and fruits, refreshing and palate-cleansing. · A classic Taiwanese banquet dish, suitable for all ages.

A savory taro dish, with steamed taro mashed and mixed with eight ingredients including shiitake mushrooms and minced pork. · Smooth and delicate texture, with a blend of taro aroma and savory notes. · A traditional and very satisfying "hand-crafted" dish.

A fried pork strip dish similar to Yilan's Bo Rou. · Crispy batter on the outside, tender and sweet pork strips on the inside. · Usually eaten with pepper salt, it's savory and addictive.

A traditional dish symbolizing blessings and longevity. Braised pork knuckle served with handmade noodles. · Tender pork knuckle skin and meat, with a rich gelatinous braising sauce, and smooth noodles. · Suitable for birthday celebrations or to ward off bad luck.

An upgraded version of Taiwanese sticky rice, topped with deep-fried crispy shredded scallops. · Sticky rice absorbs the aroma of shiitake mushrooms and minced pork, complemented by the crispiness and umami of scallop crisp. · An essential main course dish for banquets.

A traditional dessert made by shaping taro mash into dates and deep-frying. · Crispy on the outside, with a smooth and sweet taro filling inside, sometimes with a salted egg yolk or red bean paste filling. · A classic, old-fashioned fried dessert.

Traditional Taiwanese dessert, with smooth hot taro mash topped with red bean paste, red dates, lotus seeds, and other toppings. · Smooth and rich texture, with a strong taro aroma and moderate sweetness. · Usually served as the final dessert at banquets.

A cold dish with various fresh vegetables and seafood served with Japanese-style vinaigrette. · Sweet and sour, refreshing flavor, with a crisp and tender texture. · A very appetizing and palate-cleansing appetizer.

An impressive cold platter dish, with sweet lobster meat slices served with mayonnaise and fruits/vegetables. · Chewy and fresh lobster meat, with mayonnaise adding a smooth texture. · A classic appetizer for luxurious banquets.

A combination including lobster salad and two other cold dishes (e.g., mullet roe, jellyfish). · A luxurious cold platter allowing you to taste multiple textures and flavors at once. · Visually abundant, suitable for sharing among many.

A clear soup pot stewed with premium matsutake mushrooms and pork tripe. · Clear and sweet soup base with a delicate matsutake mushroom aroma, and tender pork tripe. · Nourishing and healthy, with an elegant flavor.

A rich hot pot containing four main ingredients or meatballs and dumplings. · Fresh soup base with a variety of ingredients. · Suitable for family gatherings and reunion dinners.

A platter composed of four selected signature cold dishes from the restaurant. · A variety of flavors, including cold dishes with meat and seafood. · An important appetizer at the beginning of a banquet.

Large pieces of pork hind leg (trotter) braised until tender, served with braised bamboo shoots. · Rich and not greasy, lean meat is tender and not dry, bamboo shoots absorb the essence of the meat juices. · A traditional grand dish that is extremely satisfying with rice.

Finely chopped shrimp, water chestnuts, and fried dough crumbs stir-fried and wrapped in lettuce leaves. · Crispy texture, sweet shrimp meat, and refreshing lettuce. · An elegant dish with rich layers of texture.

An Yilan specialty, a mixed vegetable soup with fish skin, rich in collagen. · Rich and sweet soup base with abundant ingredients, often topped with crispy egg threads for aroma. · Smooth texture with the chewy bite of fish skin.

The restaurant's signature marinated fried pork ribs. · Crispy on the outside, flavorful meat on the inside with garlic and wine aroma. · Can be eaten directly or added to soup.

Fried pork ribs coated in a sweet and sour sauce. · Bright red in color, with a sweet and sour appetizing flavor, and tender meat. · A highly popular meat dish.

Pig's knee tendon (Tiger's Paw) braised with sea cucumber. · Rich in collagen, with a soft and chewy texture, and a rich sauce. · A collagen feast that emphasizes cooking techniques.

Traditional old Taiwanese dish, made by steaming pork liver mixed with minced meat, vegetables, and seafood. · Smooth and dense texture, similar to meatloaf or pâté, with a unique and rich flavor. · A nostalgic dish showcasing traditional culinary skills.

Shrimp rolls made by wrapping shrimp paste and ingredients in seaweed and deep-frying. · Seaweed adds an oceanic aroma, crispy outside and fresh inside. · Tastes even better dipped in pepper salt or sweet sauce.

Large fresh prawns are split and steamed with a generous amount of garlic paste. · Chewy and sweet shrimp meat, fully absorbing the rich garlic sauce. · Usually served over tofu or wide noodles to absorb the essence of the soup.

Made with extra-large grass prawns, possibly served with salted egg yolk or other dual-color toppings. · Firm and plump meat, offering a dual enjoyment for sight and taste. · Suitable for diners who love to eat large prawns.

A prawn dish served on a hot iron plate, usually drizzled with black pepper or cream sauce. · Sizzles upon arrival, releasing a rich aroma. · A richer flavor, with fragrant shrimp meat.

A high-quality castrated chicken weighing about five jin, usually served "white cut" style. · Golden and glossy skin, tender and juicy meat with a chewy bite, rich chicken flavor. · Served with garlic soy sauce, it is a highlight of banquets.

Cantonese style, air-dried then deep-fried until the skin is bright red and crispy. · Crispy skin and tender meat, the fat under the skin has been rendered, making it fragrant and not greasy. · Excellent flavor when eaten with pepper salt.

Whole fresh fish is steamed, topped with shredded scallions, and drizzled with hot oil. · Instantly enhances the scallion aroma, keeping the fish tender and original. · The classic steaming method for fish, best for savoring its freshness.

Taiwan's most representative restaurant soup. Made by simmering dried squid, canned conch, and plenty of garlic sprouts. · The soup base is sweet and savory, full of seafood flavor and the unique sweetness from canned conch. · Becomes more fragrant as it cooks, an excellent soup to pair with drinks.

A hot pot featuring beef as the main ingredient, served with various vegetables and hot pot items. · Rich soup base, with tender beef slices after simmering. · Suitable for winter or gatherings.

A rich hot pot featuring a variety of seafood such as shrimp, crab, clams, and fish slices. · The soup base is extremely fresh due to the essence of various seafood. · The best choice for seafood lovers.

A thick, gravy-based soup containing abundant seafood such as shrimp, squid, and sea cucumber. · Smooth texture, full of freshness, often enhanced with black vinegar. · A common hot soup dish at traditional banquets.

A Fujian specialty dish, slow-simmered with pork ribs, taro, quail eggs, fish skin, seafood, and other premium ingredients. · Rich and gelatinous soup base, with tender and flavorful ingredients. · A premium soup symbolizing reunion and prosperity.

Made by slow-simmering thick flower mushrooms with a whole chicken. · Golden and clear chicken soup with a rich shiitake mushroom aroma. · Tender, deboned chicken, with a nourishing and warming soup base.

A signature dish highly popular in the restaurant. Toast is filled with lobster meat, ham, cucumber, mayonnaise, etc., then breaded and deep-fried. · Crispy outside, soft inside, a luxurious sandwich with a blend of savory and sweet flavors, full of nostalgic taste. · The most popular dim sum at banquets.

Takeaway version of the signature Lobster Sandwich. · Allows customers who cannot dine in to enjoy this classic delicacy. · Suitable as a gift or for sharing as a snack.

A premium dish made by simmering a whole piece of shark fin in a clay pot. · The soup base is rich with the essence of chicken soup and ham, and the shark fin is soft and chewy. · A luxurious and grand banquet dish.

Premium shark fin and whole chicken stewed together. · Clear and fresh soup base, combining the collagen from shark fin with the sweetness of chicken soup. · A superior soup for nourishing beauty.

Scrambled loose shark fin with eggs, golden and fluffy like osmanthus flowers. · Crispy and fluffy texture, with a rich egg aroma and umami. · A traditional famous dish that tests stir-frying skills, often wrapped in lettuce to eat.

A rich shark fin soup served in a clay pot. · Rich and thick soup base, with shark fin in every bite. · Served piping hot, with excellent flavor.

Made with premium sea cucumber and Matsusaka pork (pork neck). · Chewy sea cucumber and tender Matsusaka pork, offering an interesting textural contrast. · Flavorful sauce, a premium surf and turf dish.

Combines two grand dishes: Scallop "繡球" and "西魯肉" (Xilou Rou). · Delicious scallop "繡球" (繡球 means hydrangea ball, a type of dish) served on a bed of rich braised cabbage. · A rich combination with diverse textures, enhancing freshness upon freshness.

A legendary "hand-crafted" dish from the movie "The Chef'. A soft-shelled turtle is stuffed into a chicken, and the chicken is then stuffed into a pig's stomach and stewed. · Extremely complex process, the soup combines the essence of three ingredients, rich and nourishing. · A classic old Taiwanese dish on the verge of disappearing, extremely rare.

A whole winter melon carved to serve as a container, filled with broth and various ingredients, then steamed. · Winter melon absorbs the soup, making the broth clear and refreshing. · Exquisitely presented, a grand banquet dish suitable for summer.

Stir-fried Matsusaka pork and pork waist with black sesame oil and old ginger. · Rich sesame oil aroma, with crisp and non-fishy pork waist. · A traditional nourishing and warming dish.

Crispy asparagus paired with deep-fried scallops. · Combines a crisp texture with a satisfying crunch. · Vibrant green in color, with a fresh and light flavor.

Made with high-quality ham, braised and cooked. · Savory and rich, with firm meat. · Usually served with pancakes or as a side dish with drinks.

Fresh live abalone steamed with garlic sauce. · Tender and fresh abalone, enhanced by garlic flavor. · A premium seafood dish that allows you to savor the original flavors of the ingredients.

Thick shiitake mushrooms braised with exquisite scallop "繡球". · Rich mushroom aroma, sweet scallops, and a mellow sauce. · A classic banquet braised dish.

A double-fried appetizer platter, including the signature pork ribs crisp and golden money shrimp cake. · Satisfies the desire for both meat and shrimp at once, with a crispy and fragrant texture. · A highly popular combination of fried dishes.

Sea cucumber and fish maw, rich in collagen, braised with Chinese broccoli. · Smooth and chewy texture, with crisp vegetables. · A dish that nourishes beauty and has an excellent texture.

Braised beef platter, typically including beef shank, tripe, and tendon. · Different parts have different textures, with a rich and aromatic braising sauce. · Classic cold platter of braised items.

Steamed fish rolls shaped like "Ruyi" (as you wish), with fish slices wrapped around fillings. · Exquisite presentation, tender fish. · A handmade dish symbolizing good fortune and longevity.

Stir-fried with fresh scallops (帶子) and spicy XO sauce. · Tender scallops with a fragrant XO sauce, slightly spicy and appetizing. · Richly flavored seafood stir-fry.

An upgraded version of Buddha Jumps Over the Wall with abalone. · Adds the sweetness and prestige of abalone to a base of rich ingredients. · The soup base is even more fresh and rich, suitable for grand occasions.

A generous table menu for 10 people, featuring many classic Taiwanese restaurant dishes. · From cold dishes to seafood and hot soup, the menu is rich and authentic. · Suitable for family gatherings or business banquets.

Deluxe 10-person table menu, with upgraded ingredients including lobster, abalone, and shark fin, among other premium seafood. · Signature Lobster Sandwich or Platter available for selection. · Suitable for important banquets or celebrations.