Bishan Yan Tong Zai Ji

An entire free-range chicken is slow-roasted in a special iron bucket using charcoal heat circulation. The skin is golden and crispy, the meat is tender and juicy, with a unique smoky aroma. It usually comes with chicken oil and pepper salt for dipping. It is recommended to eat it by hand.

Potatoes placed at the bottom of the roast chicken bucket, absorbing the dripped chicken oil essence and slow-cooked with the charcoal aroma. The texture is dense and fluffy, filled with the rich savory flavor of chicken juice. It's a classic side dish.

A soup dish simmered with a chicken soup base, plenty of vegetables (tomatoes, onions, carrots), and beef shank. The broth combines the savory richness of chicken soup with the natural sweetness of vegetables, and the beef is stewed until tender and flavorful.

Traditional Taiwanese glutinous rice dish. Flavored with chicken broth, steamed with pork, dried shrimp, shiitake mushrooms, and scallops. The rice grains are chewy and springy, full of the savory flavor of sesame oil and ingredients.

Fresh white shrimp stir-fried over high heat with a generous amount of minced garlic sauce. The shrimp meat is sweet and springy, with a rich and appetizing garlic aroma. Suitable for diners who enjoy strong flavors and seafood.

Fresh green broccoli stir-fried with chicken oil and garlic sauce. The chicken oil adds aroma, and the vegetables are crisp, retaining their natural sweetness.

Assorted braised platter, including chicken hearts, chicken livers, and chicken gizzards. Cooled and served after being braised in soy sauce. Rich in texture, some are tender and soft, others are crisp and chewy. It's a classic appetizer.