Chuan Mei Zi

Name: Chuan Mei Zi
Address: Taipei
Price range: TWD20 - TWD1280

川妹子

Sichuan cuisine, as one of the four major cuisines of China, holds an important position in the history of Chinese food culture. It is known for its 'emphasis on flavor and preference for spiciness' and is famous for its unique cooking methods and rich local flavors. Sichuan cuisine originated in the ancient Ba and Shu kingdoms of China. Its formation and development have undergone a long process. It spread to various places outside Sichuan during the Southern Song Dynasty, and formed four stages of the cuisine by the end of the Qing Dynasty and the beginning of the Republic of China. ps. Red chili (🌶️) indicates recommended spiciness level. A 10% service charge will be added to your bill. A corkage fee will be charged for bringing your own wine.

★ 4.1 (1,241) $$Moderate

Seafood

Crab roe and seafood tofu pot

蟹黃海鮮豆腐煲

Tofu pot combining the freshness of seafood with the richness of crab roe. The tofu is smooth, and the soup is fresh, delicious, and thick. Suitable for pouring over white rice.

TWD380 ≈ $12.00

Golden squid

黃金中卷

Squid coated in salted egg yolk and deep-fried. Crispy outside, chewy inside, with the sandy texture and savory flavor of salted egg yolk. A popular appetizer.

TWD580 ≈ $18.00

Sweet and sour shrimp balls

糖醋蝦球

Large shrimp are battered and fried, then coated in a sweet and sour sauce. Crispy and chewy texture, with a sweet and sour appetizing flavor. Suitable for adults and children.

TWD580 ≈ $18.00

Pineapple shrimp balls

鳳梨蝦球

Classic Taiwanese seafood dish with fried shrimp balls, pineapple slices, and mayonnaise. Sweet, crispy, and fruity flavor. Often served at banquets.

TWD580 ≈ $18.00

Kung Pao shrimp balls

宮保蝦球

Shrimp balls stir-fried with dried chili peppers and Sichuan peppercorns. Numbing, spicy, and fresh flavor, with firm shrimp meat. Suitable for pairing with beer or rice.

TWD480 ≈ $15.00

Shrimp balls with scrambled eggs

滑蛋蝦球

Tender scrambled eggs wrapped around large shrimp balls. Smooth and soft texture, with a rich egg flavor. A mild dish suitable for all ages.

TWD480 ≈ $15.00

Spicy shrimp

香辣蝦

Whole shrimp are deep-fried and then stir-fried with chili and spices. The shells are crispy and delicious, with a rich and spicy flavor. Suitable for those who like strong flavors.

TWD680 ≈ $22.00

Dry-braised shrimp

乾燒蝦

Shrimp are braised in a rich sauce until the sauce thickens. The sauce is salty, sweet, and slightly spicy, coating the shrimp shells tightly. Rich flavor, finger-licking good.

TWD680 ≈ $22.00

Carp with fermented bean paste

豆瓣魚

Fresh fish braised with Sichuan fermented bean paste. The fish is tender, and the sauce is bright red, slightly spicy, with a fermented bean aroma. A traditional Sichuan home-style dish.

TWD580 ≈ $18.00

Fish with fermented bean curd

豆酥魚

Steamed fish is topped with crispy fried bean crumbs. The fish is tender, and the bean crumbs are salty, fragrant, and crispy, creating a rich texture. Very good with rice.

TWD480 ≈ $15.00

Boiled fish

水煮魚

Fish fillets are blanched in a red oil broth full of chili peppers and Sichuan peppercorns. The fish is tender and smooth, with a numbing, spicy, fresh, and fragrant flavor. A representative dish in Sichuan cuisine.

TWD460 ≈ $15.00

Red chili braised fish

紅椒燒魚

Fresh fish braised in red chili sauce. Bright red in color, with a rich and spicy flavor. The fish absorbs the full flavor of the sauce.

TWD580 ≈ $18.00

Chopped chili grouper

剁椒石斑魚

1 tael (60g) requires reservation

Fresh grouper covered with chopped pickled chili and steamed. The fish meat is chewy and sweet, and the chopped chili is salty and appetizing. This dish usually requires pricing by weight and reservation.

Clams with basil

塔香蛤蜊

Fresh clams stir-fried with basil over high heat. The clams are sweet and juicy, and the basil has a unique aroma. A classic Taiwanese stir-fried dish.

TWD480 ≈ $15.00

Pickled fish fillet with pickled cabbage

酸菜泡椒魚片

Fish fillets cooked with pickled cabbage and pickled peppers. The soup is sour, spicy, and appetizing, with tender fish fillets. The unique sour and spicy flavor of the pickled peppers is its soul.

TWD480 ≈ $15.00

Pickled pepper fish fillets

泡椒魚片

Tender fish fillets primarily flavored with pickled peppers. Sour, spicy, and very appetizing flavor. The fish has a delicate texture.

TWD460 ≈ $15.00

Sweet and sour fish fillets

糖醋魚片

Boneless fish fillets are battered and deep-fried, then coated in a sweet and sour sauce. Crispy outside, tender inside, sweet and sour. Easy to eat, no need to worry about fish bones.

TWD480 ≈ $15.00

Vegetables

Fish-fragrant eggplant

魚香茄子

Soft and glutinous eggplant braised with 'fish-fragrant' sauce (garlic, ginger, scallions, fermented bean paste). Although it contains no fish, the flavor is a combination of salty, sweet, sour, and spicy. A classic Sichuan dish that is very good with rice.

TWD280 ≈ $9.00

Minced pork with chives and preserved eggs

肉末皮韮

Chopped chives, minced pork, and preserved eggs stir-fried together. Crispy texture, with a unique salty and savory flavor. The preserved eggs add a rich flavor.

TWD280 ≈ $9.00

Dried shrimp with napa cabbage

開陽白菜

Napa cabbage braised with dried shrimp (kaiyang). The cabbage is sweet and tender, absorbing the umami of the dried shrimp. Refreshing and not greasy.

TWD280 ≈ $9.00

Cold shredded cabbage heart

涼拌白菜心

Shredded fresh cabbage heart is served cold, usually with a sweet and sour dressing, peanuts, and cilantro. Crispy and refreshing texture, appetizing and good for cutting through richness. Suitable for pairing with heavy-flavored dishes.

TWD220 ≈ $7.00

Stir-fried soybean sprouts

清炒大豆苗

Fresh soybean sprouts stir-fried over high heat. Retains the tenderness and unique fresh aroma of the sprouts. A simple and refreshing green vegetable.

TWD280 ≈ $9.00

Water spinach

空心菜

Crispy and tender water spinach, can be prepared with a light stir-fry, savory fermented bean curd, or spicy Kung Pao flavor. Crispy texture.

TWD220~ ≈ $7.00

Water spinach with shrimp paste

空心菜(蝦醬)

Fresh water spinach stir-fried with rich shrimp paste. Has a strong umami and salty flavor. Unique flavor, very popular.

TWD260 ≈ $8.00

Cabbage

高麗菜

Sweet cabbage, can be prepared with a light stir-fry, fermented bean curd, or Kung Pao flavor. Crispy and sweet texture, a common vegetable choice.

TWD220~ ≈ $7.00

Cabbage

高麗菜

Another flavor option for cabbage, choose between sweet and sour appetizing or rich shrimp paste flavor. Adds variety to the vegetable dish.

TWD220~ ≈ $7.00

Spinach with fermented bean curd

腐乳菠菜

Seasonal limited

Tender spinach stir-fried with fermented bean curd. The savory flavor of the fermented bean curd perfectly combines with the sweet freshness of the spinach. Seasonal dish, subject to availability.

TWD220 ≈ $7.00

Shredded potatoes with vinegar

醋溜土豆絲

Shredded potatoes are quickly stir-fried over high heat and seasoned with vinegar. Crispy texture, with a sour and appetizing flavor. A simple home-style dish that tests knife skills and heat control.

TWD260 ≈ $8.00

Popular dishes

Mouth-watering chicken

口水雞

Cooked chicken is cut into pieces and drizzled with rich red oil chili sauce and Sichuan peppercorns. It combines numbing, spicy, fresh, fragrant, and tender qualities in a cold dish. Suitable for accompanying drinks and rice.

TWD420 ≈ $13.00

Old skin tender tofu

老皮嫩肉

Fried egg tofu with a slightly wrinkled skin that absorbs the soup, while the inside is as smooth as pudding. Usually not spicy, with a mild texture. Very popular with children.

TWD280 ≈ $9.00

Sichuan peppercorn braised eggs

花椒燒蛋

Fried eggs braised with Sichuan peppercorns and chili sauce. Rich egg flavor, with the numbing and stimulating sensation of Sichuan peppercorns. A uniquely flavored egg dish.

TWD360 ≈ $11.00

Minced pork with chives and chili

蒼蠅頭

Chopped chives, minced pork, fermented black beans, and chili stir-fried together. Named for its green color with black specks resembling fly heads. Crispy, salty, and spicy texture, extremely good with rice.

TWD280 ≈ $9.00

Dry-fried green beans

乾煸四季豆

Green beans are deep-fried until dehydrated, then stir-fried with minced pork and preserved vegetables. Dry and chewy texture, salty, savory, and slightly spicy. A classic Sichuan vegetable dish.

TWD320 ≈ $10.00

Bitter melon with salted egg

苦瓜鹹蛋

Thin slices of green bitter melon stir-fried with salted egg yolk. The savory flavor of the salted egg yolk balances the bitterness of the bitter melon. The texture is sandy and crisp, clearing heat and reducing internal fire.

TWD280 ≈ $9.00

Rice-sweeping dish

飯掃光

Usually made with minced meat, fermented black beans, chili peppers, or cowpeas stir-fried together. Salty, spicy, and savory flavor, very appetizing. As the name suggests, it makes you finish your rice.

TWD280 ≈ $9.00

Boiled beef slices

水煮牛肉

Beef slices are blanched in a spicy broth, placed on top of vegetables, and then hot oil is poured over to release the aroma of Sichuan peppercorns and chili peppers. The meat is tender and smooth, with an addictive numbing and spicy flavor.

TWD460 ≈ $15.00

Spicy diced chicken

辣子雞丁

Diced chicken is deep-fried and then stir-fried with a large amount of dried chili peppers. Finding the chicken among the chilies is part of the fun. The chicken is crispy outside and tender inside, with a numbing, spicy, and dry aroma.

TWD460 ≈ $15.00

Husband and wife lung slices

夫妻肺片

Thinly sliced braised offal such as beef shank and tripe, drizzled with red oil chili sauce, Sichuan peppercorn powder, and crushed peanuts. Rich and chewy texture, numbing, spicy, fresh, and fragrant cold dish.

TWD460 ≈ $15.00

Carp with fermented bean paste

豆瓣鯉魚

Whole carp braised with fermented bean paste. The carp meat is delicate, and the sauce is rich and flavorful. A traditional famous Sichuan dish.

TWD680 ≈ $22.00

Chopped chili fish head

剁椒魚頭

A giant fish head is steamed covered with bright red chopped chili. The fish head is rich in collagen, the meat is tender and smooth, and the chopped chili is fresh and spicy. A double enjoyment for both sight and taste.

TWD880 ≈ $28.00

Chopped chili fish

剁椒魚

Fish body or fillets are steamed with chopped chili. Compared to the fish head, it has more meat and fewer bones, and is equally fresh and spicy.

TWD580 ≈ $18.00

Wuxi-style pork ribs

無錫肋排

Jiangnan-style pork ribs, stewed until the meat separates from the bone. Deep red in color, with a salty-sweet flavor. The meat is tender and juicy.

TWD460 ≈ $15.00

Shredded pork with red chili and dried tofu

紅椒豆干豬肉絲

Shredded pork, dried tofu, and red chili shreds stir-fried together. Finely cut ingredients, rich texture, slightly spicy and salty. A home-style dish that pairs well with rice.

TWD280 ≈ $9.00

Shredded beef with red chili and dried tofu

紅椒豆干牛肉絲

A variation where pork is replaced with shredded beef. The beef has a richer aroma, and the combination with dried tofu and chili peppers is excellent.

TWD280 ≈ $9.00

Five-day-old intestines and duck blood

五更腸旺

Intestines and duck blood stewed in a spicy, thickened broth, kept warm over a small flame. The intestines are soft and chewy, the duck blood is smooth, and the broth is suitable for mixing with rice.

TWD360 ≈ $11.00

Pork slices with garlic paste

蒜泥白肉

Thinly sliced boiled pork belly drizzled with a rich garlic soy paste. Fatty but not greasy, with a strong garlic aroma. A classic Sichuan cold dish.

TWD280 ≈ $9.00

Scallion and cured meat

蒜苗雙臘

Sliced cured meat and cured sausage stir-fried with scallions. The smoky, salty flavor of the cured meat perfectly blends with the pungent aroma of the scallions. Rich flavor.

TWD380 ≈ $12.00

Scallion cured meat

蒜苗臘肉

Focuses on the combination of cured meat and scallions. The cured meat is translucent and shiny, fatty but not greasy, with a moderate salty flavor.

TWD380 ≈ $12.00

Twice-cooked pork

回鍋肉

Boiled pork belly slices are stir-fried again with fermented bean paste and scallions. The meat slices are slightly curled and焦香 (scorched aroma), with a rich salty and spicy flavor. The king of Sichuan cuisine.

TWD280 ≈ $9.00

Cured meat with cabbage

臘肉高麗菜

Cabbage stir-fried with slices of cured meat. The cabbage absorbs the fat and savory flavor of the cured meat, with a sweet and smoky taste.

TWD280 ≈ $9.00

Kung Pao diced chicken

宮保雞丁

Diced chicken, dried chili peppers, Sichuan peppercorns, and peanuts stir-fried together. The chicken is tender, the peanuts are crispy, and the flavor is 'hula' (sweet and sour with a hint of spice).

TWD280 ≈ $9.00

Mapo tofu

麻婆豆腐

Tender tofu and minced pork braised in a spicy fermented bean paste sauce, sprinkled with Sichuan peppercorn powder. Hot, tender, numbing, and spicy texture. One of the most classic dishes to pair with rice.

TWD260 ≈ $8.00

Shrimp and egg bake

蝦仁烘蛋

Thick and fluffy fried egg with fresh shrimp inside. Rich egg flavor, soft and tender texture. A simple yet delicious home-style dish.

TWD280 ≈ $9.00

Red oil stinky tofu

紅油臭豆腐

Stinky tofu stewed in spicy red oil broth. The stinky tofu, having absorbed the spicy broth, has a unique and strong flavor. Smells bad but tastes good.

TWD360 ≈ $11.00

Pickled pepper stinky tofu

泡椒臭豆腐

Stewed stinky tofu flavored with spicy pickled peppers. The sour and refreshing broth slightly balances the smell of the stinky tofu. Soft and tender texture, flavorful.

TWD360 ≈ $11.00

Ants climbing a tree

螞蟻上樹

Vermicelli stir-fried with minced pork, the minced pork clinging to the vermicelli like ants climbing a tree. Soft and chewy texture, absorbing the salty and slightly spicy sauce.

TWD280 ≈ $9.00

Sanxing scallion oil chicken

三星蔥油雞

Boiled chicken drizzled with scallion oil made from Yilan's Sanxing scallions. The chicken is tender and juicy, with a rich scallion aroma that is not pungent. Refreshing and delicious.

TWD380 ≈ $12.00

Dry pot intestines

乾鍋肥腸

Intestines are braised, then deep-fried, and then stir-fried with spices in a dry pot. The intestines are crispy outside and tender inside, spicy and dry. Suitable for accompanying drinks.

TWD420 ≈ $13.00

Pickled bean and vermicelli pot

酸豆粉絲煲

Pickled long beans stewed with vermicelli and minced pork. Sour and appetizing flavor, with smooth vermicelli. Unique flavor.

TWD320 ≈ $10.00

Kung Pao preserved eggs

宮保皮蛋

Preserved eggs are deep-fried and then seasoned in the Kung Pao style. The preserved eggs are chewy, their gaminess is removed, and they are enhanced with the aroma of peanuts and chili peppers. A creative dish to accompany drinks.

TWD280 ≈ $9.00

Meat

Boiled beef slices

水煮肉片

Pork slices cooked in a spicy red oil broth. The meat is tender, with a numbing and spicy flavor. Usually served with bean sprouts or cabbage.

TWD460 ≈ $15.00

Boiled intestines

水煮肥腸

Intestines are cleaned and then cooked in a spicy broth. The intestines are soft and flavorful, and the spicy broth removes any gaminess.

TWD420 ≈ $13.00

Steamed pork ribs with rice flour

粉蒸排骨

Pork ribs are coated with rice flour and spices and then steamed. Soft and glutinous texture, the rice flour absorbs the umami of the meat juices. Often served over sweet potatoes or taro.

TWD460 ≈ $15.00

Garlic spare ribs

蒜香子排

Pork ribs marinated in garlic, then deep-fried until golden. Crispy outside, tender inside, with a rich garlic flavor. Suitable for eating by hand.

TWD380 ≈ $12.00

Pork belly with preserved mustard greens

梅干扣肉

Pork belly steamed with preserved mustard greens until tender. The meat melts in your mouth, with the unique aged fragrance of preserved mustard greens. Salty and fragrant, pairs well with rice.

TWD420 ≈ $13.00

Huadiao wine chicken pot

花雕雞煲

Chicken stewed in Huadiao wine sauce. The chicken is tender, with a rich and pervasive wine aroma. The sauce is slightly sweet and very suitable for mixing with rice.

TWD420 ≈ $13.00

Beef stir-fried with scallions

蔥爆牛肉

Beef slices stir-fried with a large amount of green onions over high heat. The beef is tender, and the aroma of scallions is abundant. A classic home-style stir-fried dish.

TWD320 ≈ $10.00

Dry pot beef brisket

乾鍋牛腩

Stewed beef brisket stir-fried with spices in a dry pot. The beef is tender and flavorful, with a spicy 'wok hei'.

TWD580 ≈ $18.00

Scrambled eggs with beef

滑蛋牛肉

Beef slices stir-fried with eggs. The egg mixture is smooth and tender, and the beef is fresh and soft. Moist texture, mild flavor.

TWD380 ≈ $12.00

Beef slices with dried tofu

香乾肥牛

Beef slices stir-fried with five-spice dried tofu. The beef is rich in fat, and the dried tofu is chewy. Salty and savory.

TWD580 ≈ $18.00

Pickled pepper frog legs

泡椒田雞

Frog leg meat cooked with pickled peppers. The frog leg meat has a delicate texture similar to chicken, and the pickled peppers are sour and spicy, appetizing.

TWD480 ≈ $15.00

Spicy intestines

辣子肥腸

Fried intestines are stir-fried with dried chili peppers. The intestines are crispy and have no fishy smell, with a spicy and dry aroma. Like a snack to accompany drinks, you can't stop eating them.

TWD480 ≈ $15.00

Salt and pepper frog legs

椒鹽田雞

Frog legs are battered and deep-fried, then tossed with salt and pepper. Crispy outside, tender inside, with a balanced salty flavor. Suitable for those who enjoy fried food.

TWD680 ≈ $22.00

Chicken braised with Sichuan peppercorns

花椒燒雞

Chicken braised with Sichuan peppercorns. The sauce is rich in color, with the unique numbing aroma of Sichuan peppercorns. The chicken is flavorful and tender.

TWD680 ≈ $22.00

Chicken braised with Sichuan peppercorns

花椒燒雞

Chicken braised with Sichuan peppercorns. The sauce is rich in color, with the unique numbing aroma of Sichuan peppercorns. The chicken is flavorful and tender.

TWD380 ≈ $12.00

Eggplant and intestines pot

茄香肥腸煲

Eggplant and intestines stewed together in a pot. The eggplant is soft and absorbs oil, and the intestines are tender. The sauce is rich and very good with rice.

TWD460 ≈ $15.00

Chengdu Mao Xuewang

成都毛血旺

The originator of Chongqing 'jianghu' cuisine. Combines various ingredients like duck blood, tripe, and luncheon meat in a spicy broth. Rich in content, numbing, spicy, fresh, and hot.

TWD680 ≈ $22.00

Small stir-fried beef

小炒牛肉

Hunan-style stir-fried beef with wild peppers or chili peppers. The beef is tender, very spicy, with 'wok hei'.

TWD420 ≈ $13.00

Dry pot pork ribs

乾鍋排骨

Pork ribs are fried and then stir-fried in a dry pot. The ribs are crispy and chewy, with abundant ingredients. Spicy and dry.

TWD480 ≈ $15.00

Spicy and soul-stirring duck feet

麻辣銷魂掌(鴨掌)

Duck feet stewed until soft and falling off the bone, served with spicy sauce. Full of collagen, numbing and flavorful. Suitable for slow enjoyment.

TWD680 ≈ $22.00

Crispy pork (fried)

小酥肉(炸)

Pork belly strips are battered and deep-fried, often with Sichuan peppercorns in the batter. Crispy outside, soft inside, with a Sichuan peppercorn aroma when bitten. Can be eaten directly or used in soup.

TWD420 ≈ $13.00

Braised pig's trotters

紅燒豬蹄花

Requires reservation

Whole pig trotters braised until the skin is chewy and the meat is tender. Bright red in color, full of collagen. A skillful dish that usually requires reservation.

TWD580 ≈ $18.00

Chili stir-fried pork

辣椒炒肉

A home-style stir-fry featuring green chili peppers and pork slices. The fresh aroma of the chili peppers blends with the aroma of the meat, slightly spicy but not harsh. Simple yet extremely good with rice.

TWD360 ≈ $11.00

Hot pot dishes

Clay pot fish head

砂鍋魚頭

Large fish head stewed with abundant ingredients in a clay pot. The soup is rich, milky white, and full of umami. Suitable for group gatherings.

TWD1,280 ≈ $41.00

Mustard greens, clams, and chicken soup

芥菜蛤蜊雞湯

Chicken soup stewed with mustard greens (year-end vegetable), clams, and free-range chicken. The soup is sweet and refreshing, with a slightly bitter and sweet aftertaste of mustard greens.

TWD680~ ≈ $22.00

Pineapple and bitter melon chicken soup

鳳梨苦瓜雞湯

Classic Taiwanese chicken soup with pickled pineapple and bitter melon. The soup is sweet, and the bitter melon is stewed until tender and not bitter. Clears heat and reduces internal fire.

TWD680~ ≈ $22.00

Pickled cabbage and fish hot pot

酸菜卿魚鍋

Pickled cabbage and fresh fish hot pot. The soup is sour and appetizing, with tender fish. Suitable for diners who enjoy sour soups.

TWD580~ ≈ $18.00

Fish fillet and pickled cabbage pot

魚片酸菜鍋

Requires reservation

Pickled cabbage fish pot made with boneless fish fillets. Easy to eat, with a fresh and delicious soup. Usually requires reservation.

TWD680~ ≈ $22.00

Crucian carp and radish soup

鯽魚蘿蔔湯

Crucian carp is pan-fried and then stewed with shredded white radish until the soup turns milky white. Extremely sweet flavor, the radish melts in your mouth. A nutritious soup.

TWD580~ ≈ $18.00

Soups

Clam soup with ginger shreds

薑絲蛤蜊湯

Simple clam soup with ginger shreds to remove fishiness and enhance freshness. Clear and delicious soup, plump clams. Cuts through richness and warms the stomach.

TWD260 ≈ $8.00

Pickled cabbage and pork tripe soup

酸菜肚片湯

Pork tripe slices and pickled cabbage soup. The pork tripe is well-prepared with no off-odor, has a soft and chewy texture, and the soup is sour, fragrant, and refreshing.

TWD280 ≈ $9.00

Pickled cabbage fish fillet soup

酸菜魚片湯

A soup version similar to pickled fish, lighter and drinkable. The fish fillets are tender, and the pickled cabbage is appetizing.

TWD380 ≈ $12.00

Hot pot soup

連鍋湯

A traditional Sichuan soup dish with white radish slices and pork slices in a clear stew. The soup is fresh, the meat is tender, and the radish is sweet. Light and delicious flavor.

TWD280 ≈ $9.00

Salted egg and mustard greens with pork slices soup

鹹蛋芥菜肉片湯

Mustard greens and pork slices soup with salted egg. The fat and savory flavor of the salted egg make the soup richer and balance the slight bitterness of the mustard greens.

TWD280 ≈ $9.00

Bitter melon and pork ribs soup

苦瓜排骨湯

Clear soup of bitter melon and pork ribs. The soup is bitter and clears heat, the pork ribs are tender. A traditional soup for reducing internal heat.

TWD280 ≈ $9.00

Soybean sprouts and pork ribs soup

黃豆芽排骨湯

Soybean sprouts and pork ribs are stewed. The soybean sprouts provide a unique bean aroma and sweetness, and the soup is refreshing and nutritious.

TWD260 ≈ $8.00

Lotus root and pork ribs soup

蓮藕排骨湯

Lotus root and pork ribs stewed for a long time. The soup is slightly reddish, the lotus root is soft and glutinous, and the soup is rich and sweet.

TWD280 ≈ $9.00

Chengdu hot and sour soup

成都酸辣湯

Unlike Taiwanese hot and sour soup, the Chengdu version is more sour and spicy, with a strong peppery flavor. Abundant ingredients and moderate thickening.

TWD260 ≈ $8.00

Old pickled cabbage and perch soup

老酸菜鱸魚湯

Whole perch stewed with aged pickled cabbage. The soup is sour, fragrant, and mellow, with delicate perch meat.

TWD580 ≈ $18.00

Old ginger and perch soup

老薑鱸魚湯

Perch stewed with a large amount of old ginger. The soup has the spicy warmth of ginger, is fresh and nourishing. Suitable for cold weather.

TWD580 ≈ $18.00

Staple foods

Hunan cured meat fried rice

湖南臘炒飯

Chopped Hunan cured meat stir-fried with rice. The smoky, salty flavor of the cured meat permeates the rice, with each grain distinct. Unique flavor.

TWD180 ≈ $6.00

Shredded pork egg fried rice

肉絲蛋炒飯

Classic egg fried rice with shredded pork. The shredded pork is tender, and the flavors of egg and rice are combined for a simple and delicious dish.

TWD150 ≈ $5.00

Shrimp ball fried rice

蝦球蛋炒飯

Fried rice with large shrimp. The shrimp are crispy and fresh, enhancing the luxuriousness of the fried rice.

TWD220 ≈ $7.00

Chengdu sour and spicy noodles

川味酸辣麵

Sichuan-style soup noodles or mixed noodles. Sour, spicy, and refreshing flavor, with chewy noodles. A great staple food choice.

TWD80 ≈ $3.00

Chicken oil mixed noodles

雞油拌麵

Noodles mixed with fragrant chicken oil and seasonings. Simple yet aromatic, with a smooth texture.

TWD80 ≈ $3.00

Plain noodles

光麵

Plain noodles without toppings. Primarily to appreciate the texture of the noodles and the original flavor of the broth or sauce.

TWD60 ≈ $2.00

Steamed white rice

白飯

Steamed white rice. Essential to pair with strongly flavored Sichuan dishes.

TWD20 ≈ $1.00

Desserts

Steamed silver roll

銀絲捲

2 pieces

A dim sum with distinct strands of noodles. Can be steamed for a soft texture or fried for a crispy exterior and soft interior. If fried, the crust is usually golden and crispy.

TWD90~ ≈ $3.00

Spiral roll

螺絲捲

4 pieces

Small steamed buns shaped like screws. Can also be steamed or fried. Dense and sweet texture, suitable as a dessert.

TWD120~ ≈ $4.00

Fried Yuanxiao (sweet dumplings)

炸元宵

Glutinous rice balls are deep-fried until the crust is crispy, then sprinkled with peanut powder. The filling (usually sesame or peanut) flows out when bitten. Crispy outside, soft and glutinous inside.

TWD260 ≈ $8.00

Sweet soup with fermented glutinous rice

酒釀甜湯

Sweet soup made from fermented glutinous rice (jiuniang), often with egg drops or glutinous rice balls. Has a faint aroma of wine and a sweet and sour taste. Warming and nourishing.

TWD220 ≈ $7.00

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