Chī chī kàn xiǎo guǎn Táiběi lǎo wèidào cāntīng

Marinated raw crab, a classic Jiangnan cold dish. The crab meat is semi-transparent, with a fresh, tender, and slippery texture, and a wine aroma and savory taste.

A mixed platter including Cantonese cured meat, sausage, and liver sausage. The meat is firm, rich in fat, with a moderate salty-sweet flavor and a unique marinated aroma.

Cold dish of chicken leg meat marinated in Shaoxing wine. Crispy skin, tender meat, full of rich wine aroma and freshness.

Braised beef shank slices, infused with flavor. The meat has tendons, with a Q-bouncy and chewy texture, and a rich braising sauce aroma.

Preserved egg with special chili seasoning. The preserved egg has a Q-soft and smooth texture, paired with spicy seasoning, appetizing and good with rice.

Pork knuckle slow-braised in soy sauce and sugar until tender. The skin is Q-bouncy and rich in collagen, the meat melts in your mouth, with a rich, non-greasy soy sauce flavor.

Whole yellow croaker pan-fried then braised. The fish is tender and delicate, infused with a balanced salty-sweet braising sauce, traditional flavor.

Rehydrated sea cucumber braised in a rich sauce. Slippery and chewy texture, rich sauce, high in collagen.

Pork tendon and sea cucumber braised together. Both are rich in collagen, with a soft, Q-bouncy texture and a rich flavor.

Selected from the beef shank head, with even distribution of tendons and meat. Braised to perfection, with a rich and layered texture, soft tendons, and fragrant meat.

Braised fish chin. The meat is particularly tender, rich in collagen, suitable for diners who enjoy gnawing on the meat around the fish bones.

A large handmade meatball, deep-fried then braised. Soft and juicy texture, usually served with napa cabbage, the broth is delicious.

Braised tofu with Mapo flavor. The tofu is soft, the sauce has a slight spiciness and Sichuan peppercorn aroma, very good with rice.

A clay pot soup combining meat, seafood, and vegetables. The broth is fresh and rich, suitable for sharing among many.

A clay pot dish featuring tofu as the main ingredient. The broth is clear and sweet, the tofu is smooth and flavorful, warming and comforting.

A clay pot dish with large lion's head meatballs. The meatballs have absorbed the essence of the broth, served with vegetables and vermicelli, full of flavor.

A famous Jiangnan soup, slow-cooked with salted meat (preserved), fresh meat, and bamboo shoots. The soup is milky white and rich, with a savory and fresh taste.

Deep-fried large fish head, then stewed in a clay pot. The broth is rich and delicious, usually served with abundant vegetables and ingredients, a popular winter dish.

Lamb brisket stewed with spices in a clay pot. The lamb is tender and not gamey, the broth is warming and mellow.

A clay pot dish combining beef shank, tendons, and meat. Satisfies multiple textures at once, with a fragrant broth.

A clay pot featuring a whole yellow croaker. The fish is tender and delicious, the broth is clear and fresh, allowing you to taste the original flavor of the yellow croaker.

Crab meat stir-fried with green vegetables. The color is as vibrant as jade and gold, the crab meat is sweet, and the texture is refreshing.

A skillful dish where fish skin is finely shredded and cooked into a soup. Smooth and slippery texture, rich in collagen.

Steamed cod topped with crispy fried bean crumbs. The fish is delicate, the bean crumbs are salty and crispy, creating a rich textural contrast.

Thick baked egg with fresh shrimp inside. Rich egg aroma, golden and slightly charred on the outside, soft inside.

Moist and smooth scrambled eggs with shrimp. The eggs are semi-cooked and smooth, suitable for mixing with rice.

Whole soft-shell crab, battered and deep-fried. The shell is crispy and can be eaten directly, the crab meat inside is fresh and juicy.

Large intestines and eggplant cooked together in a casserole. The eggplant is soft and has absorbed the sauce, the large intestines are Q-soft and flavorful, with a rich taste.

Cleaned large intestines, battered and fried until crispy outside and soft inside. Crispy and tender texture, usually served with pepper salt.

Fried large intestines and green beans dry-fried. Full of aroma, rich texture, a great dish to accompany drinks.

Thin slices of cured meat stir-fried with garlic sprouts. The salty aroma of cured meat and the sweet freshness of garlic sprouts are perfectly combined, very good with rice.

Beef slices stir-fried with plenty of scallion segments. Rich scallion aroma, tender beef, a classic home-style stir-fry.

Beef stir-fried with shredded green peppers. Crisp green peppers, tender beef, a refreshing and non-greasy taste.

Beef stir-fried with yellow chives. Yellow chives have a unique fresh aroma, tender texture, and pair very well with beef.

Shredded dried tofu stir-fried with shredded beef. The bean aroma of the dried tofu blends with the umami of the beef, rich texture.

Preserved mustard greens (xue cai) and shredded beef stir-fried. The preserved greens are salty, fragrant, and crisp, very appetizing and good with rice.

Salted meat, tofu knots, and vegetable hearts stewed together. The broth is clear and fresh, the tofu knots have absorbed the soup, with a delicate flavor.

Diced chicken, deep-fried then stir-fried with dried chili peppers. Crispy outside, tender inside, spicy and flavorful.

Diced chicken stir-fried with green peppers. Tender and crisp texture, home-style flavor.

Diced chicken stir-fried with sweet bean paste over high heat. Rich sauce aroma, balanced salty-sweet taste, bright red color.

Pork slices stir-fried with sweet bean paste. The pork slices are tender, the sauce is rich, a perfect companion for rice.

Boiled pork belly slices are stir-fried again over high heat, usually with dried tofu, garlic sprouts, and chili sauce. Fatty but not greasy, spicy flavor.

Shredded dried tofu stir-fried with shredded pork. A simple and classic home-style dish, salty and fragrant.

Shredded green peppers stir-fried with shredded pork. Tender meat, crisp green peppers, a refreshing taste.

Preserved mustard greens (xue cai) stir-fried with shredded pork. Has a special pickled vegetable aroma, salty and appetizing.

Blanched pork belly slices drizzled with garlic soy paste. The pork slices are refreshing and not greasy, with a strong garlic flavor.

Pickled cabbage stir-fried with pork tripe slices. The sourness of the pickled cabbage removes the fishy smell of the pork tripe, with a crisp, tender, and sour taste.

Green bitter melon stir-fried with salted egg yolk. The saltiness of the salted egg balances the bitterness of the bitter melon, unique texture.

Fried tofu coated with salted egg yolk sauce (golden sand). Salty and sandy on the outside, soft tofu inside.

Egg tofu deep-fried until the skin is wrinkled, while the inside remains smooth. Excellent texture after absorbing the sauce.

Fermented tofu cubes, deep-fried. Crispy on the outside, soft and juicy on the inside, with a strong aroma (smell).

Scrambled eggs with chopped scallions. Simple and unpretentious, with a blend of egg and scallion aroma.

Scrambled eggs with preserved radish (cai po). The salty-sweet crunchiness of the preserved radish enriches the layers of the scrambled eggs.

Thick, round baked egg with preserved radish inside. The texture is firmer than scrambled eggs, crispy and fragrant on the outside, soft and tender inside.

Baked egg with plenty of chopped chives. Rich chive aroma, a must-order for enthusiasts.

Fresh grouper steamed, drizzled with scallion oil sauce. The fish meat is firm and elastic, fresh and sweet.

Whole yellow croaker pan-fried until golden brown on both sides. Crispy skin, tender and fragrant fish.

Yellow croaker braised with fermented bean paste. The fish is tender, the sauce is salty, spicy, and rich, with a unique flavor.

Carp braised with fermented bean paste, often containing roe. Strong flavor, salty, fragrant, and slightly spicy.

Salmon slices, pan-seared. Rich in oil, smooth texture, full of aroma.

Fresh shrimp simply stir-fried. The shrimp meat is crisp and bouncy, retaining its original sweetness.

Loofah stir-fried with oysters (or clams). The loofah is sweet, the seafood is fresh, and the broth is delicious.

Blanched oysters drizzled with garlic paste. Oysters are tender and juicy, garlic flavor enhances taste and removes fishiness.

Oysters stir-fried with fermented black beans. The salty aroma of fermented black beans complements the freshness of the oysters, very good with rice.

Small river shrimp deep-fried at high temperature until the shells are crispy and the meat is tender. Salty-sweet taste, can be eaten with the shells.

Fresh white shrimp, steamed. The best way to taste the freshness and sweetness of shrimp.

A famous Jiangnan dish, deboned eel meat stir-fried into a paste and drizzled with hot oil. Smooth and slippery texture, rich pepper aroma.

Pea shoots stir-fried with shrimp. The pea shoots are tender and fragrant, the shrimp are crisp and bouncy, a dish with excellent color, aroma, and taste.

Shrimp and tofu stewed together, lightly thickened. Smooth and light texture, suitable for elderly and children.

Loofah stir-fried with clams. The loofah is tender and has absorbed the savory broth released by the clams.

Basil clams stir-fry. Strong basil aroma, a classic Taiwanese stir-fry flavor.

Pork knuckle (Yuanbao) marinated in Shaoxing wine. Chewy skin, tender meat, infused with wine aroma, served as a cold dish.

Wild small yellow croaker, deep-fried. The meat is delicate and sweet, crispy outside and tender inside, perfect for one person.

Pork belly steamed with preserved plums (mei gan cai). The meat is tender and flavorful, the preserved plums are salty and grease-removing, very good with rice.

Minced pork steamed with salted egg yolk. Firm texture, the saltiness of the salted egg permeates the meat, with a unique flavor.

Five-layered pork coated with steamed rice flour and cooked. The aroma of pork and rice flour combine, with a soft and glutinous texture.

Large intestines steamed with rice flour coating. The large intestines are tender and flavorful, without any fishy smell, with a rice flour aroma.

Stinky tofu steamed, usually served with edamame, minced meat, and chili oil. Creamy texture, rich and unique aroma.

Fried yellow croaker drizzled with sweet and sour sauce. The fish is tender, the skin is crispy, and the sweet and sour flavor is appetizing.

Fried pork ribs coated in sweet and sour sauce. Bright red color, balanced sweet and sour taste, the ribs have a chewy texture.

Boneless pork loin strips, deep-fried then coated in sweet and sour sauce. Crispy outside, tender inside, the sweet and sour taste is suitable for all ages.

Fried pork loin strips tossed with pepper salt. Salty and crispy, without sauce, suitable for accompanying drinks.

A clear soup simmered with salted meat and tofu knots. The broth has the umami of salted meat, and the tofu knots are soft and tender.

Pickled cabbage and oyster soup. The broth is sour and appetizing, the oysters are fresh and delicious.

Pickled cabbage and pork tripe slices in soup. Sour and refreshing, the tripe slices are Q-bouncy.

Loofah and clam soup. The broth is clear and sweet, with a light ginger aroma.

Preserved mustard greens and shredded beef in soup. Salty and fresh flavor, tender beef.

A classic Chinese soup, with a sour, spicy, and thick texture, containing rich ingredients like tofu, wood ear mushrooms, and shredded pork.

A thick soup made with corn sauce and egg drop. Sweet taste, popular among the masses.

A soup containing four main ingredients, usually including vegetables, tofu, tomatoes, and egg drop. Refreshing and nutritious.

Shredded pork and tofu in soup. Smooth texture, light taste.

A clear soup made with preserved mustard greens (xue cai) and shredded pork. Salty and refreshing.

The most common home-style soup, made with seasonal vegetables and egg drop. Light and refreshing.

Cabbage stewed with dried shrimp (kai yang). The cabbage is soft and sweet, with the umami of dried shrimp.

Stir-fried pea shoots. Tender texture with a unique fresh aroma.

Blanched sweet potato leaves tossed with garlic soy sauce or stir-fried. Smooth texture, rich in nutrients.

Stir-fried Chinese cabbage. Crisp and sweet texture.

Stir-fried spinach. Tender texture, rich in iron.

Water spinach stir-fried over high heat, usually with garlic. Crisp and tender texture.

Seasonal vegetables, served according to the season.

A premium nourishing soup combining beef penis and whole chicken, slow-cooked. The broth is rich and has nourishing effects.

Chicken soup simmered with various medicinal herbs. The broth is sweet and mild, nourishing and healthy.

Stir-fried kidney flowers and chicken cocks (double kidneys) in sesame oil. Intense aroma, a traditional nourishing delicacy.

A pot dish of duck meat stewed with taro. The taro dissolves into the soup, making it thick and smooth, while the duck meat is tender.

Fresh fish and tofu stewed in a spicy broth. The flavor is fresh, spicy, and rich, with flavorful tofu.

Rice stir-fried with fresh shrimp and eggs. Each grain is distinct, the shrimp are fresh and crisp.

Noodles (soup or fried) with three types of fresh ingredients including sliced meat and seafood. Abundant ingredients and delicious taste.

Ningbo rice cakes stir-fried with cabbage and shredded pork. The rice cakes are chewy and have absorbed the sweet broth from the cabbage.

Ningbo rice cakes stir-fried with preserved mustard greens and shredded pork. Salty and fragrant flavor, rich texture.

An egg version of preserved mustard greens and shredded pork with rice cakes. Added egg aroma.

Rice stir-fried with diced ham and eggs. The salty aroma of ham enhances the flavor of the fried rice.

Shredded beef and egg fried rice. Tender beef, rich rice aroma.

Shredded beef with noodles, stir-fried or in soup. Home-style flavor, very filling.

Shredded pork with noodles, stir-fried or in soup. A classic noodle choice.

Pork shreds and eggs stir-fried with rice. Simple and delicious, with tender pork shreds.

Silver rolls deep-fried until golden and crispy on the outside, while the shredded dough inside remains soft and fluffy. Suitable as a snack or to accompany dishes.

Red Label Daqu Kaoliang Liquor. Mellow body, strong aroma.

Red Label Chinese Kaoliang Liquor. Smoother than Daqu, still retains the aroma of kaoliang.

Aged Shaoxing Wine. Amber in color, mellow, rich, and sweet, suitable for warming.

Kinmen's specialty 58-degree Kaoliang liquor. High alcohol content, with a sharp and mellow aroma.

Yuh Chuan Premium Aged Shaoxing Wine. High-quality Shaoxing wine with a delicate flavor.

Taiwanese Brewed Sake. Refreshing taste with a rice aroma.

Herbal medicinal wine, based on kaoliang liquor with added medicinal herbs like Acanthopanax. Unique flavor with a health concept.

Traditional brewed wine. Yellow in color, mellow and smooth taste.

Classic Shaoxing Wine. The best pairing wine for Jiangnan cuisine.

A type of medicinal wine, usually with nourishing properties.

Medicinal wine with ginseng and deer antler. Rich flavor, suitable for winter nourishment.

Internationally renowned beer brand. Refreshing taste with a hop aroma.

Taiwan Gold Medal Beer. Smooth and mellow taste, a popular local beer choice.