Chong Shun Chuan Cai Can Ting

A classic Taiwanese Hakka dish. The main ingredients include strips of pork belly, dried squid, and firm tofu, stir-fried over high heat with celery and scallions. It has a savory and chewy texture, with the umami of the squid perfectly combined with the richness of the pork, making it an excellent dish to accompany rice.

Savory cured pork is stir-fried with fresh garlic sprouts over high heat. The smoky flavor of the cured pork complements the pungent aroma of the garlic sprouts, creating a rich dish perfect for pairing with drinks.

Simply delicious stir-fried cured pork, usually stir-fried with vegetables. The meat is firm and savory with a unique flavor.

Combines the cooking method of twice-cooked pork with the flavor of cured pork. Sliced cured pork is first boiled then stir-fried with seasonings like fermented black beans and chilies. The flavor is savory, spicy, and fragrant.

"Double Crispy" usually refers to chicken gizzards and squid (or kidney). Prepared in a Kung Pao style with dried chilies and peanuts, it has a crispy texture and a spicy, savory, and fragrant flavor.

A classic Taiwanese stir-fry. Finely chopped chives are stir-fried with minced pork, fermented black beans, and chilies. Named "Fly's Head" because the black beans mixed with the green vegetables resemble fly heads. It has a crisp and tender texture, with a savory and spicy flavor that is extremely appetizing and goes well with rice.

Also known as "Golden Sand Bitter Melon." Salted egg yolks are stir-fried until foamy and sandy, then coated onto sliced bitter melon. The richness of the salted egg balances the bitterness of the melon, creating a creamy yet crisp texture.

Preserved eggs are coated in batter and deep-fried, then stir-fried in Kung Pao style (dried chilies, Sichuan peppercorns, peanuts). The crispy exterior and soft interior of the preserved egg paired with the spicy seasoning create a unique flavor.

Fresh loofah simply stir-fried, retaining its natural sweetness and tender texture. Light and refreshing, suitable for balancing heavier dishes.

Loofah braised in crab roe sauce. The golden sauce is rich in umami, and the loofah absorbs the essence, resulting in a tender and delicious dish.

A classic homestyle dish. Sweet and sour tomatoes mixed with tender scrambled eggs, with a rich sauce. A very popular dish to accompany rice.

Simple and pure deliciousness. Eggs are beaten with plenty of chopped scallions and stir-fried in hot oil. The aroma of egg and scallion intertwine, creating a fluffy texture.

Fresh shrimp stir-fried with eggs. The tender eggs coat the crisp shrimp, creating a rich and delicious texture.

A Taiwanese dish similar to a thick omelet. Egg batter mixed with shrimp is baked until golden and fluffy, with a slightly crispy exterior and a soft, thick interior.

Omelet drizzled with classic "fish-fragrant" sauce (made from pickled chilies, scallions, ginger, garlic, soy sauce, vinegar, etc., and does not contain fish). The flavor is sweet, sour, and slightly spicy, with a rich sauce that is very appetizing.

One of the most representative Taiwanese homestyle dishes. Finely chopped preserved radish (cai po) is mixed with egg batter and pan-fried. The savory crispness of the preserved radish contrasts perfectly with the soft texture of the eggs.

Omelet with abundant fresh Thai basil. The unique aroma of Thai basil is fully released under high heat, creating a rich and captivating flavor.

Cod slices cooked with fermented black beans and chilies. The fish is delicate, with a savory, spicy, and fragrant flavor.

Cod slices quickly stir-fried in a sweet and sour sauce. A higher proportion of vinegar is used, resulting in a prominent sourness and a tender texture, making it very appetizing.

Classic sweet and sour flavor. Cod slices are usually deep-fried first, crispy outside and tender inside, coated in a tangy red sauce.

Uses black cod (Pacific cod), which has a white, delicate flesh and is rich in oil. Prepared by steaming to retain the original flavor of the fish, usually served with shredded scallions, ginger, and soy sauce.

Steamed cod topped with crispy and savory "crispy soybeans" (a soybean product) stir-fried until crunchy. The crispy texture of the soybeans provides a wonderful contrast to the tender, oily cod.

Cod pieces deep-fried and then coated in a sweet and sour sauce. The delicate flesh of the black cod makes this dish feel more refined.

Cod coated in a light batter and deep-fried until golden and crispy, sprinkled with salt and pepper powder, scallions, and garlic. Crispy and savory on the outside, juicy and tender on the inside.

Whole tilapia cooked in a rich sauce based on spicy fermented bean paste, usually with tender tofu. The fish is thick, and the sauce is savory and spicy, perfect with rice.

Whole tilapia steamed or fried, then topped with a generous amount of crispy crispy soybeans. An economical and flavorful fish dish.

A traditional method of pan-frying then braising. The tilapia is pan-fried until firm, then braised in soy sauce, sugar, scallions, and ginger until flavorful. It has a bright red color and a balanced sweet and savory taste.

Whole tilapia fried until crispy, drizzled with sweet and sour sauce. The fish is usually scored to ensure even frying and better sauce absorption.

A traditional famous dish. Carp meat is tender but bony, usually braised with spicy fermented bean paste and a large amount of scallions and garlic to remove fishiness and enhance flavor.

Carp dish with savory crispy soybeans. The strong flavor of the crispy soybeans perfectly complements the freshness of the carp.

The delicate and springy texture of sea bass is best showcased through steaming. Served with shredded scallions and ginger, with hot oil poured over steamed fish soy sauce, releasing a rich aroma.

Whole yellow croaker braised with a large amount of whole garlic cloves. The garlic becomes soft, sweet, and fragrant after braising, and the yellow croaker meat is tender and delicious.

Whole yellow croaker braised with a large amount of whole garlic cloves. The garlic becomes soft, sweet, and fragrant after braising, and the yellow croaker meat is tender and delicious.

Yellow croaker fried until crispy outside and tender inside, shaped like a squirrel or served whole, drizzled with hot sweet and sour sauce. Crispy, sweet, and sour.

A luxurious soup dish. Featuring a deep-fried bighead carp head as the main ingredient, with abundant ingredients like napa cabbage, fried tofu skin, firm tofu, and meatballs, stewed in a satay broth. The broth is rich and savory, suitable for sharing among many.

Beef brisket braised until tender and flavorful, usually with carrots. Served in a clay pot to keep warm, with a rich broth and tender meat.

Pan-fried tofu braised with mushrooms, meat slices, and vegetables. The tofu absorbs the savory broth, making it smooth and comforting.

A clay pot dish combining various ingredients, including meat slices, seafood, vegetables, and tofu. The broth is clear and fresh, with abundant ingredients.

Soup made with Hakka pickled mustard greens and pork tripe slices. The broth is savory and appetizing, and the pork tripe is cleaned and chewy, offering a rich texture.

Pickled mustard greens paired with fresh oysters. The savory and sour taste of the pickled greens complements the sweet freshness of the oysters, resulting in a clear and non-greasy broth.

Taiwanese-style corn chowder, usually with egg drops and corn kernels. It's slightly sweet and smooth.

A classic Chinese soup. Contains shredded tofu, wood ear mushrooms, shredded bamboo shoots, egg drops, etc., with pepper and vinegar. The texture is thick, and the flavor is sour and spicy.

A refreshing soup. The main ingredients are enoki mushrooms and three other shredded ingredients (such as shredded meat, shredded bamboo shoots, etc.), offering a rich and crisp texture.

The best way to bring out the clam's natural sweetness. Only a generous amount of ginger shreds are used to remove any fishiness and enhance the flavor. The broth is clear and delicious, with plump clam meat.

A clear soup featuring three types of seafood (usually shrimp, squid, sea cucumber, or clams). The soup is fresh and delicious.

A simple and comforting egg drop soup, possibly with a few vegetables like baby bok choy or tomatoes. Light and smooth.

Steamed fluffy and sweet white rice, an indispensable staple in Chinese cuisine.

An economical set menu for 4-6 people. Includes fish, chicken, beef, pork, vegetables, and soup, with a balanced variety of dishes.

A hearty set menu for 6-8 people. Includes several classic stir-fried and seafood dishes, such as General Tso's Chicken and Steamed Fish.

A banquet menu suitable for 8-10 people. Upgraded ingredients include platters, sea cucumber, shrimp, and other more premium dishes, ideal for gatherings.

A luxurious feast for 10-12 people. Includes cold appetizers, multiple exquisite main courses, soup, dessert, and fruit, perfect for celebrations or formal banquets.