Cai Ji Dihua Street Gu Zao Wei Ke Da

A batter made from soybean powder and rice flour, filled with fresh oysters, cabbage, and chives, then deep-fried. The skin is golden and crispy, and the filling is full of the sweetness of vegetables and the freshness of oysters. Recommended to be eaten with soy paste or sweet chili sauce.

Similar to the oyster fritter, but the filling is replaced with marinated pork. Crispy on the outside and tender on the inside, the pork filling is savory and flavorful, suitable for those who don't eat seafood.

Pan-fried radish cake made from rice batter and shredded white radish, steamed and then cut into pieces and fried. The exterior is lightly crispy, while the interior remains soft and dense, with a subtle radish aroma.

Seasoned glutinous rice is stuffed into casings and then deep-fried. It has a chewy and soft texture, with plump grains of rice and a rich aroma of oil, a classic Taiwanese snack.

Whole fresh chives are coated in batter and deep-fried. The batter is crispy, and the chives remain crisp, juicy, and retain their unique, rich aroma.

Clear soup made with fresh clams, with ginger slices and chopped scallions to remove fishiness and enhance flavor. The soup is clear and delicious, with a rich, sweet oceanic flavor.

Soup made with plump, fresh oysters, usually served with ginger slices, pickled mustard greens, and basil. The soup is fresh and sweet, the oysters are tender and full, and the basil adds a unique aroma.

Clams marinated in soy sauce, garlic, and chili peppers, a traditional cold appetizer. Salty, fragrant, and slightly spicy, the clam meat is tender and delicious, perfect as a snack with drinks or with rice.