Da Lai Xiao Guan Yong Kang Dian

Traditional Taiwanese old-fashioned noodles, available in oil noodles, rice noodles, or kway teow. The broth is usually made from pork bone broth, clear and fresh, and served with bean sprouts and chives. Finally, it is drizzled with special braised pork sauce for added salty fragrance.

Dry noodles without soup, the focus is on the rich and fragrant braised pork sauce. The cooked noodles or rice noodles are thoroughly mixed with the braised pork sauce, releasing a salty and fragrant aroma. The texture is chewy, and it is a common home-style staple in Taiwan.

Noodles with abundant ingredients, usually including seafood (such as shrimp, clams), pork liver, shredded meat, and various vegetables. The broth is particularly fresh and sweet due to the essence of the various ingredients. Every bite contains different ingredients, with rich texture.

Noodles with fried pork chop as the main ingredient. The pork chop is usually marinated and fried, with a crispy crust and firm meat. It is added to soup noodles to absorb the broth, or served with dry noodles. The flavor is rich, with a traditional five-spice aroma.

Noodles served with braised pork knuckle, which has been stewed for a long time, rich in collagen and soft and chewy. Available as soup noodles or dry noodles, the salty fragrance of the braised sauce pairs very well with the noodles. It is the top choice for those who love collagen.

Wide flat rice noodles and beef slices are stir-fried over high heat. The rice noodles are smooth, the beef is tender, and it has the characteristic smoky aroma of high-heat stir-frying ("wok hei"). Bean sprouts and chopped scallions are usually added for texture.

Taiwanese-style savory congee, where the rice grains are cooked until soft and have absorbed the broth. Various ingredients such as shredded meat, seafood, and vegetables are added and simmered together. The flavor is light and fresh, suitable for those who want to eat lightly yet nutritiously.

A specialty soup from southern Taiwan, made with boneless milkfish belly, which has a delicate texture and rich fat content. The broth is usually seasoned with ginger slices and chopped scallions to remove fishiness and enhance freshness. The fish belly is tender, and the broth is clear and sweet.

A clear soup made with fresh clams, with just a little ginger to bring out the natural salty freshness of the seafood. The clams are plump and juicy, and the broth is a light milky white. The taste is fresh and delicious, very refreshing.

Soup made with fresh oysters, the oysters are smooth and plump. Pickled mustard greens, ginger slices, and basil are added to the soup, giving it a unique flavor and removing fishiness. Full of oceanic freshness.

Clear soup made with boneless fish fillets, the meat is tender and easy to eat. The broth is clear and suitable for diners who like fish but dislike picking bones. Usually served with ginger slices and chopped scallions.

Fresh sea fish caught daily, priced by weight. Usually served steamed or in ginger soup to retain the fish's original sweetness and delicate texture.

A soup made by simmering various mushrooms, with a clear but rich broth. The mushrooms are crisp and tender, rich in dietary fiber. It is a healthy and refreshing vegetarian-friendly soup.

Classic Taiwanese soup, fish balls are chewy and crisp. The broth is usually pork bone broth, seasoned with celery seeds and pepper. A simple yet satisfying combination.

Home-style clear soup with seasonal vegetables and beaten egg drops. The texture is smooth and light, with balanced nutrition. Suitable to be eaten with dishes that have stronger flavors.

A nourishing medicinal soup stewed with Polygonum multiflorum and chicken. The broth is dark in color, with a unique medicinal aroma, and is sweet and smooth. The chicken is stewed until tender and flavorful, nourishing and warming the body.

Taiwan's top choice for winter nourishment. Made by stir-frying black sesame oil, old ginger, and chicken, then simmering. The broth is rich, full of sesame oil and wine aroma. It warms the body after drinking, and the chicken is chewy and delicious.

Taiwan's most representative common delicacy. Sliced pork belly with skin is diced and braised in soy sauce for a long time to make minced meat sauce, which is then poured over hot white rice. The taste is a blend of salty and sweet, rich but not greasy, with a charming aroma of fat.

Cooked chicken breast is shredded and placed over white rice, usually drizzled with scallion oil or chicken broth for flavor. It is lighter than braised pork rice, and the meat is delicate and not dry. Simple and unpretentious deliciousness.

Chicken pieces are stir-fried in a sweet and sour sauce, served with white rice. The chicken is crispy on the outside and tender on the inside, coated in an orange-red sauce. It is appetizing with its sweet and sour taste, and goes very well with rice.

Minced pickled cucumber (hua guan) is steamed with minced pork and served over rice. The sweet and savory sauce is very appetizing, and the minced pork is full of the sweetness of the pickled cucumber. A dish full of home-style flavor.

Classic Taiwanese bento dish. A whole pork loin chop is marinated, then deep-fried until golden and crispy, and served over white rice. The pork chop is firm and chewy, usually served with pickled mustard greens or a braised egg.

A rich set meal that includes signature braised pork rice, as well as various side dishes and soup. You can taste the restaurant's specialty side dishes and soups at once, making it a satisfying and abundant choice.

A rice dish with braised pork knuckle as the main course. The pork knuckle is braised until red, bright, soft, and tender, with a chewy skin and fragrant meat. The braised sauce poured over white rice is even more delicious, making you want to eat bite after bite.

Meat slices and vegetables are quickly stir-fried with Taiwanese satay sauce and thickened, then poured over rice. The satay sauce is rich in aroma, with the umami of dried flatfish and dried shrimp. The texture is moist and smooth, a favorite for those who love strong flavors.

Fried rice stir-fried with shredded green peppers and shredded meat over high heat. The unique aroma and crispness of green peppers add flavor to the fried rice, and the rice grains are distinct. The texture is refreshing and not greasy.

Fried rice with Donggang specialty sakura shrimp. The sakura shrimp are crispy on the outside and intensely aromatic. Stir-fried with eggs and rice, every bite is full of oceanic flavor.

Fried rice made with large shrimp. The shrimp meat is firm and sweet. Stir-fried with rice over high heat, it has a strong wok hei. Simple seasoning highlights the freshness of the shrimp.

Various seafood (such as shrimp, cuttlefish, clams) and vegetables are stir-fried, thickened with sauce, and poured over white rice. The sauce retains the sweetness of the seafood, and the texture is smooth. Every bite contains abundant ingredients.

Luxurious Taiwanese fried rice with diced mullet roe. The mullet roe is salty, fragrant, and sticky, becoming even more aromatic after stir-frying. It is a delicious combination of high-quality ingredients and home-style cooking.

A premium bento box specially customized for meetings or groups, with more exquisite and abundant dishes than regular bento boxes. Usually includes a main dish, various side dishes, and beautiful presentation. Requires advance booking.

Famous Taiwanese home-style noodles. The rice noodles absorb the aroma of the broth and ingredients (such as mushrooms, dried shrimp, shredded meat), and the texture is moist but not mushy. The aroma is rich after high-heat stir-frying.

Rice noodles stir-fried with shredded or pureed golden pumpkin. The natural sweetness of pumpkin coats the rice noodles, giving them an alluring golden color. The texture is sweet and moist, with a unique flavor.

Taiwanese specialty white vermicelli stir-fried with fresh oysters. The vermicelli is soft and smooth, absorbing the broth from the oysters. The oysters are plump, a noodle dish full of oceanic flavor.

Stir-fried noodles with a variety of seafood ingredients. The noodles are chewy and absorb the delicious broth released by the seafood. The ingredients are abundant, allowing you to taste the flavor of the sea.

Traditional Taiwanese handmade dish, with a filling of onions, pork, etc., wrapped in bean curd skin and deep-fried. The skin is golden and crispy, the filling is juicy with the sweetness of vegetables. It tastes even better with sweet chili sauce.

Fresh cuttlefish is coated in batter and deep-fried. The cuttlefish meat is thick and chewy, and the outer batter is crispy. Simply sprinkled with salt and pepper, it is an excellent appetizer.

A beef dish stewed in a clay pot, including large pieces of beef and tendon. The sauce is rich, and the tendon is stewed until tender and flavorful, rich in collagen. Served piping hot with a tantalizing aroma.

Beef tendon from Taiwanese beef, slow-cooked in braising sauce. The texture is soft and tender, with a rich soy sauce flavor. The unique sweetness of Taiwanese beef is still prominent in the braising sauce.

A high-quality ingredient commonly found in Taiwanese banquets. Mullet roe is grilled with wine and sliced. The outside is slightly charred, and the inside is soft and sticky. It tastes excellent when eaten with garlic sprouts or radish slices.

Taiwanese grilled sausage with a moderate fat-to-lean ratio. The skin is grilled until charred and fragrant, and it is juicy when bitten, with a hint of wine aroma and sweetness. Usually eaten with raw garlic slices, which are pungent and refreshing.

Pork is marinated in red yeast rice and then deep-fried. The meat has a natural pink color and a unique fermented sweet aroma of red yeast rice. Crispy on the outside and tender on the inside, it is a dish with Hakka and Taiwanese flavors.

Whole small cuttlefish is freshly grilled. It retains the natural sweetness and elasticity of seafood, with a hint of charcoal grill aroma. Seasonally limited, the meat is most tender.

Similar to Taiwanese salt and pepper chicken. The chicken is marinated, coated in batter, and deep-fried. The crust is crispy and not greasy, and the meat is juicy. Sprinkled with salt and pepper and basil, it is fragrant.

Milkfish belly is pan-fried until golden and slightly crispy. The fat from the fish belly is released during pan-frying, making it very fragrant. The skin is crispy, the fish meat is delicate, and it is rich in fat.

A specialty dish combining "watermelon rind" (pickled small watermelons) and milkfish belly. The sour and salty taste of the watermelon rind removes fishiness and greasiness, and enhances the sweetness of the fish. It has a unique flavor and is full of old-fashioned taste.

The meat of the golden trevally is thick and firm, and becomes very fragrant after dry pan-frying. Priced by weight, it is a high-quality sea fish dish loved by Taiwanese. The texture is firm, similar to chicken.

Fresh sea fish provided according to the day's catch, with prices fluctuating with the market. Cooked by steaming to best appreciate the fish's delicate texture and sweetness. Topped with shredded ginger and hot oil poured over, it is very aromatic.

Fresh live crab is steamed to preserve the sweetness of the crab meat and the richness of the roe. Price is subject to market price. Suitable for seafood lovers who enjoy the original flavor and freshness.

Luffa and clams are steamed together. The luffa absorbs the delicious broth released by the clams, and the texture is soft, tender, and sweet. The clams are plump and juicy, a refreshing and appetizing dish.

The restaurant's signature dish, similar to Dongpo pork. Pork belly is braised until tender, the fat melts in your mouth, and the lean meat is not dry. The sauce is red and bright, very appetizing with rice.

A soup pot made by simmering pickled cucumber (hua guan) with chicken. The broth is sweet and slightly salty, with a special flavor of pickled cucumber. The chicken is tender after simmering, a nostalgic Taiwanese soup.

Classic Taiwanese banquet soup. Made with dried squid, canned conch meat, and plenty of garlic sprouts. The broth is rich in umami, and the squid becomes more fragrant the more you chew. It has a unique flavor and is suitable for sharing among many people.

Classic Taiwanese wedding banquet dish. Sticky rice is mixed with mushrooms, dried shrimp, and shredded meat and steamed. The top is covered with red crab with roe. The sticky rice absorbs the crab aroma, and the texture is soft and chewy, with fresh red crab.

A classic Taiwanese banquet soup. Contains abundant ingredients such as meat balls, seafood, and vegetables, with a thickened broth. The taste is moderately sweet and sour, with plenty of ingredients.

Top-grade soup dish, combining various precious ingredients (such as seafood, pork knuckle, pork chop, taro, etc.) simmered slowly. The broth is clear yet deeply flavorful, with the essence of various ingredients blended together.

A rice noodle soup made with premium pomfret and soft taro. The pomfret meat is delicate, and the taro makes the broth richer and sweeter after simmering. It is a high-class noodle soup full of Taiwanese old-fashioned flavor.

Shredded bamboo shoots braised with chicken or pork fat. The texture is crisp and refreshing, with a slight sour aroma. It is the best side dish to have with braised pork rice or pork knuckle rice, refreshing and appetizing.

Classic Taiwanese home-style dish. Napa cabbage is braised until tender, with fried dried flatfish added for umami. The texture melts in your mouth, the broth is sweet and savory, full of the sweetness of vegetables and the aroma of dried seafood.

Minced meat filling is stuffed into eggplant and cooked. The eggplant is soft and absorbs the sauce, and the meat filling is firm and delicious. The texture is layered and rich, a skillful small dish.

Stir-fried or dry-fried green beans, crisp and refreshing. Usually seasoned with minced garlic or minced meat to enhance flavor. A simple yet delicious green vegetable dish.

A small dish made by steaming minced pork with pickled cucumber. The sweet and savory sauce is very appetizing, the meat is tender, with the sweetness of the cucumber.

A la carte Taiwanese fried pork chop. The marinated pork chop is coated with a thin batter and deep-fried. The crust is crispy and fragrant, and the meat has the aroma of black pepper and five-spice powder.

A la carte braised pork knuckle, with chewy skin and tender meat. Long braising releases collagen, and the sauce is rich and fragrant. Suitable for diners who simply want to enjoy the deliciousness of pork knuckle.

A la carte sweet and sour chicken. The chicken pieces are deep-fried and coated in a sweet and sour sauce, with a bright red and tempting color. The sweet and sour taste is very refreshing and appetizing.

Cleaned and sliced pig stomach, usually served blanched or cold. The texture is chewy and crisp, served with ginger slices and dipping sauce for a refreshing flavor.

Fresh, plump oysters are blanched and topped with a generous amount of minced garlic and soy sauce. The strong garlic flavor enhances the oceanic taste of the oysters. The texture is smooth and tender, an excellent choice for those who like strong flavors.

Fresh soft cuttlefish is blanched and sliced, without excessive seasoning, to preserve its original flavor. The texture is fresh, sweet, and crisp. It tastes even better with five-flavor sauce or soy sauce with wasabi.

Shrimp simply steamed with salt. The shrimp meat is firm and sweet, without excessive seasoning, allowing you to fully appreciate the original flavor of the shrimp. Peel and enjoy, the taste is endless.

Boiled and chilled chicken, cut into pieces, with yellow skin and white meat. The chicken skin is chewy, and the meat is tender and juicy, with natural chicken sweetness. Served with chili soy sauce for dipping.

Chicken thigh, the most tender part, is used for white cut chicken. The meat is more tender and elastic, with rich fat. It is the most popular part of white cut chicken.

Chicken that has been smoked and hand-shredded. It has a unique smoky aroma, and the meat is not dry. It has a unique flavor and is suitable as an appetizer or with rice.

Blanched and cooled green asparagus drizzled with mayonnaise. The asparagus is crisp and sweet, and with the sweet mayonnaise, it is a refreshing and appetizing cold dish.

Salad made with various fresh greens, usually served with a light dressing. The texture is crisp and refreshing, rich in fiber, suitable for balancing the palate between heavy main dishes.

Summer-only cold bamboo shoot salad, using Taiwanese specialty green bamboo shoots. Cooked, chilled, and cut into pieces, the texture is as sweet, juicy, and crisp as a pear. Squeezing mayonnaise on top is a classic way to eat it.

Fish roe is steamed or fried, then sliced, served with shredded cabbage and mayonnaise. The fish roe has a dense, granular texture and a rich aroma. It is a common cold dish in Taiwanese snack bars.

Blanched soft cuttlefish slices served with salad. The sweetness and chewiness of the soft cuttlefish contrast with the crispness of the greens. A light and refreshing appetizer.

Fresh small squid from Penghu, blanched and then flash-frozen to lock in its sweetness. Served sliced, the meat is extremely crisp, sweet, and chewy. Priced by weight.

A mixed platter salad featuring various cold dishes from the restaurant. You can taste multiple flavors and textures at once, suitable for sharing among many people.

Bitter melon slices, with bitterness removed, are thinly sliced and chilled for a crisp and refreshing texture. Usually eaten with mayonnaise, it is cooling and detoxifying, with a slight bitter-sweet taste.

Signature stir-fried double combination. Includes fragrant garlic squid and deep-fried pork intestine with green beans. The squid is fresh and delicious, the pork intestine is crispy and fatty, and the green beans are refreshing. Satisfies two cravings at once.