Da Fu Li Pai Gu Da Wang Gong Guan Dian

Classic Taiwanese Fried Pork Chop Rice. Marinated bone-in pork chop is coated and deep-fried until golden and crispy. The meat is firm with hints of five-spice and soy sauce. Served with white rice and several home-style side dishes.

Fried Chicken Leg Rice. A whole large chicken leg coated and deep-fried, with a thin, crispy skin and juicy, tender meat inside. Served with white rice and side dishes, this is a hearty main course option.

Fried Chicken Cutlet Rice. Boneless chicken breast is pounded thin, coated, and deep-fried. It has a crispy exterior and tender interior, making it convenient to eat without getting your hands messy. Served with rice and side dishes.

Cod Fillet Rice. Cod is sliced, coated, and deep-fried or pan-seared. The fish is delicate and white, rich in oil, and tender. Served with white rice for a light and fresh flavor.

Mackerel Rice. Oily mackerel is salt-grilled or pan-fried until the skin is slightly charred. The fish is firm with a rich oceanic flavor. A squeeze of lemon juice enhances the taste, making it excellent with rice.

Japanese-style broiled eel rice. The eel is brushed with a rich, sweet and savory broiled sauce and grilled, resulting in a melt-in-your-mouth texture. The sauce seeps into the white rice, creating an excellent flavor.

Pork Rib Noodle Soup. A bowl of hot noodle soup served with a piece of freshly fried crispy pork rib (usually served separately to prevent sogginess). Taking a bite of noodles and soup, then a bite of crispy pork rib, is a popular Taiwanese way to enjoy it.

Pork rib noodle soup with pickled mustard greens. The sour and salty taste of pickled mustard greens elevates the soup's layers and cuts through the richness, balancing the oily flavor of the fried pork rib. Suitable for diners who prefer richer flavors.

Chicken Leg Noodle Soup. Refreshing noodle soup served with a large, golden-brown crispy chicken leg. The chicken is tender and juicy, making it a satisfying meal with the hot noodle soup.

Pickled mustard greens added to the chicken leg noodles for flavor. The crisp texture and sourness of the pickled mustard greens make the soup more appetizing, and the combination with the fried chicken leg is quite fitting.

Chicken Cutlet Noodle Soup. A noodle soup dish featuring a boneless fried chicken cutlet as the main topping. The cutlet is crispy on the outside and tender on the inside, easy to eat, served with simple noodle soup.

Chicken cutlet noodle soup with pickled mustard greens. The pickled mustard greens enhance the soup's flavor, and when enjoyed with the crispy fried chicken cutlet, the texture is rich and varied.

Cod Noodle Soup. Light noodle soup served with pieces of fried cod. The fish is tender and delicious, suitable for those who prefer a light seafood flavor.

Cod noodle soup with pickled mustard greens. The salty and sour taste of pickled mustard greens complements the sweetness of the cod, making the soup more palatable and appetizing.

Noodle soup with pickled mustard greens and shredded pork as the main toppings. The pickled mustard greens are crisp and slightly sour, the shredded pork is tender, and the soup is light and not greasy, offering a simple and traditional noodle flavor.

A la carte crispy fried pork rib. Marinated with traditional Taiwanese seasonings, coated in a thin batter and deep-fried. The skin is golden and crispy, while the meat is chewy and juicy.

A la carte crispy fried chicken leg. A whole large chicken leg deep-fried until the skin is golden brown and crispy, while the meat inside is tender and juicy, lightly seasoned with pepper.

A la carte crispy fried chicken cutlet. A large piece of boneless chicken breast, coated and deep-fried. Crispy on the outside and tender on the inside, it's a popular side dish or snack.

A la carte crispy fried cod. The fish is white and delicate, with a crispy exterior that retains its fresh, sweet moisture.

A la carte mackerel. Rich in oil, it is fragrant after being pan-fried or grilled, with firm and delicious meat.

A la carte broiled eel. The eel is tender, brushed with a sweet and savory sauce, and grilled, offering a rich flavor. Suitable as a snack or with rice.