Dahu Restaurant Neihu

Handmade large meatballs, braised and served with a rich sauce. Tender and juicy, savory and good with rice.

Carefully braised square pork belly, often tied into a specific shape. The meat is rich but not greasy, with a deep soy sauce flavor, a traditional skillful dish.

Pork belly slices stir-fried with dried tofu and chili. Slightly spicy and savory, very aromatic, perfect with white rice.

Meat slices stir-fried with sweet bean paste over high heat. Rich and sweet flavor, tender meat.

Diced chicken stir-fried with dried chilies and peanuts. Tender chicken, crispy peanuts, with a spicy flavor.

Diced chicken stir-fried with cashews. The crispiness of cashews contrasts with the tenderness of the chicken, light and savory flavor.

Diced chicken stir-fried with plenty of chilies. Spicy and stimulating flavor, tender and flavorful chicken.

Diced chicken stir-fried with special sauce. Rich sauce flavor, balanced sweet and savory.

Deep-fried diced chicken coated in sweet and sour sauce. Slightly crispy exterior, tender meat, sweet and sour, appetizing.

Chicken cooked using salt-baking method, preserving its natural juices. Yellow skin, tender meat, savory and delicious.

Boneless chicken strips coated and deep-fried, then tossed in sweet and sour sauce. Crispy outside, tender inside, sweet and sour deliciousness.

Deep-fried crispy chicken drizzled with Thai sweet and sour sauce. Has a lemony sourness and a hint of chili spice, refreshing and cuts through richness.

Classic Hakka dish, including pork belly, squid, dried tofu, and celery. Savory and good with rice, rich and chewy texture.

Stir-fried three kinds of seafood, including squid and shrimp. Preserves the freshness and crispness of the seafood.

Three kinds of seafood stir-fried over high heat, with a spicy flavor. Full of wok hei, spicy and delicious.

Enoki mushrooms stir-fried with shredded pork stomach. Crisp and tender texture, light and refreshing flavor.

Shredded pork stomach stir-fried with pickled mustard greens. The sourness of the pickled mustard greens removes any gaminess, with chewy stomach shreds.

Stir-fried shredded pork stomach with home-style flavor, possibly slightly spicy. Chewy texture, savory and flavorful.

Deep-fried pork loin strips sprinkled with salt and pepper powder. Crispy outside, soft inside, savory and good with drinks.

Pork loin coated and deep-fried, then tossed in sweet and sour sauce. Bright red color, sweet and sour, delicious.

Marinated pork ribs, deep-fried and coated with a special sauce. Rich sauce flavor, firm texture.

Vermicelli simmered with minced meat sauce. The vermicelli absorbs the aroma of the minced meat sauce, smooth and flavorful.

Vermicelli stir-fried with minced meat. Named "Ants Climbing a Tree" because the minced meat sticks to the vermicelli like ants climbing a tree. Usually slightly spicy and savory.

Black fungus dish, with a crisp texture. Seasoned with the restaurant's unique flavor, possibly slightly spicy.

Shredded meat stir-fried with "fish-fragrant" sauce (pickled chilies, ginger, garlic, sweet and sour sauce) - there is no fish. The flavor is a mix of sweet, sour, savory, and spicy, very good with rice.

Beef tenderloin served on a hot iron plate with black pepper. Tender beef, rich black pepper aroma.

Chicken strips served on a hot iron plate. Tender chicken, with onions and black pepper sauce.

Tofu dish cooked on a hot iron plate. Tofu is crispy outside and tender inside, with the sauce sizzling on the plate, releasing a rich aroma.

Braised large intestines served on a hot iron plate. The intestines are cleaned without any fishy smell, tender and flavorful, with a black pepper aroma.

Fresh oysters on a hot iron plate. Oysters are plump and juicy, seasoned with fermented black beans or black pepper.

Stir-fried shredded meat with plenty of scallions over high heat. Rich scallion aroma, tender and smooth meat.

Shredded meat stir-fried with oyster sauce. Savory and sweet aftertaste, with the unique aroma of oyster sauce.

Green pepper shreds stir-fried with shredded meat. Crisp green pepper, tender meat, classic home-style flavor.

Shredded dried tofu stir-fried with shredded meat. The flavor of tofu and meat blends, rich texture, a good dish with rice.

Creative shredded meat stir-fried with passion fruit flavor. Has the fruity sourness and aroma of passion fruit, unique sweet and sour taste.

Shredded meat stir-fried with home-style sauce, possibly slightly spicy. Approachable flavor, good with rice.

Frog meat stir-fried with dried chilies and peanuts. Frog meat is more tender than chicken, spicy and vigorous.

Frog meat dish cooked with Sichuan peppercorns and chilies. Numbing, spicy, fresh, and fragrant, with tender meat, strong flavor.

Fresh squid with Thai-style sweet and sour sauce. Q-tender and fresh, appetizingly spicy and sour.

Squid stir-fried with celery. Celery is fragrant and crisp, highlighting the freshness of the seafood.

Squid stir-fried with green asparagus. Light and refreshing flavor, crisp and tender texture of ingredients.

Squid stir-fried with dried chilies and peanuts. Spicy, crispy, a great accompaniment to drinks.

Large intestines braised until tender, with a reddish color. Soft and flavorful, with a balance of savory and sweet.

Intestines and eggplant stewed together. The eggplant absorbs the oily aroma of the intestines, soft and flavorful.

Famous Hakka dish, stir-fried large intestines with plenty of ginger shreds and vinegar. Strong sourness, Q-tender intestines, very appetizing.

Deep-fried intestines stir-fried with green beans. Crispy outside, soft inside, with green beans adding a refreshing crunch.

Intestines and duck blood stewed in a small hot pot. Spicy and fragrant broth, tender and flavorful ingredients, a top choice with rice.

Tendon and sea cucumber braised together, rich in collagen. Chewy and slippery texture, rich sauce.

Sea cucumber cooked in a braised style. Soft texture, balanced savory flavor.

Fresh oysters with crispy fried dough sticks. The tenderness of the oysters and the crispiness of the dough sticks create a wonderful texture.

Fresh oysters cooked with Hakka-style sauces (e.g., fermented bean paste or citrus sauce). Unique flavor, savory and delicious.

Fresh oysters stir-fried with black fermented beans, scallions, and garlic. The savory fermented beans perfectly complement the freshness of the oysters.

Whole crab and vermicelli stewed in a claypot. The vermicelli absorbs the delicious crab broth, excellent flavor.

Shrimp and vermicelli simmered in a claypot. Shrimp is springy, vermicelli is flavorful and sweet.

Crab casserole dish, served with delicate snow-like egg white shreds or specific noodles. Smooth texture, rich seafood flavor.

Shrimp casserole dish, served with smooth snow silk (egg white shreds or vermicelli). Refreshing and delicious, suitable for sharing.

Classic Taiwanese "Three Cup" style stir-fried squid (sesame oil, soy sauce, rice wine), infused with basil for aroma. The aroma is enticing, and the squid is Q-tender.

King oyster mushrooms cooked in "Three Cup" style. King oyster mushrooms have a meat-like texture, absorbing the rich sauce and basil aroma.

Frog meat braised in "Three Cup" sauce. Delicate and tender meat, deeply infused with sauce and basil aroma.

Soft and glutinous pig blood cake cooked in "Three Cup" style. Crispy on the outside, chewy on the inside, full of basil aroma.

The most classic Taiwanese dish, chicken braised with sesame oil, soy sauce, and rice wine, finished with basil. Rich aroma, tender chicken.

Green beans stir-fried with salted egg yolk (golden sand style). Crisp green beans coated with savory, sandy egg yolk, excellent texture.

Pumpkin slices or chunks stir-fried with salted egg yolk. The sweetness of pumpkin and the savory flavor of salted egg are perfectly balanced.

Thinly sliced bitter melon stir-fried with salted egg yolk. The flavor of salted egg balances the bitterness of the bitter melon, refreshing and cooling.

Seasonal fresh vegetables, usually presented stir-fried. Light and refreshing flavor, good for fiber intake.

Amaranth cooked with tiny fish in a soupy dish. Soft and smooth texture, fresh and light flavor.

Scrambled eggs with chopped scallions. The aroma of eggs and scallions intertwine, a simple yet delicious home-style dish.

Tomatoes and eggs stir-fried, usually with a little sauce. Sweet and sour, very good with rice.

Shrimp stir-fried with eggs. Tender eggs and crisp shrimp, light and fresh flavor.

Thick omelet drizzled with sweet and sour, slightly spicy fish-fragrant sauce. The omelet is fluffy and absorbs the sauce, rich flavor.

Omelet drizzled with savory Shaozi (minced meat sauce). The combination of minced meat and egg flavor, rich texture.

Tofu pan-fried then braised with scallions. Tender and flavorful tofu with a scallion aroma.

Home-style braised tofu with a soy sauce-based sauce. Tender texture, suitable for all ages.

Soft tofu drizzled with minced meat sauce. Smooth tofu, very good with rice when paired with the minced meat sauce.

Famous Sichuan dish, tofu with spicy sauce and minced meat. Numbing, spicy, fresh, and fragrant, with a tender and hot texture.

Fried tofu slices stir-fried with vegetables and meat slices. Rich texture after absorbing the sauce, slightly spicy and savory.

Soft, stewed eggplant with "fish-fragrant" sauce (garlic, ginger, spicy bean paste). The eggplant is fully soaked in the sweet, sour, and slightly spicy sauce, very appetizing.

Eggplant cooked in Hakka style, usually with basil for added aroma. Vibrant color, soft and flavorful.

Golden and crispy on the outside, with distinct strands on the inside. Crispy outside, soft inside, with a light sweetness.

Deep-fried shrimp balls with pineapple slices, drizzled with mayonnaise. Sweet, sour, and crispy, a popular dish loved by adults and children.

Shrimp stir-fried in tomato sauce. Sweet and sour flavor, springy shrimp.

Shrimp stir-fried with cashews. Refreshing savory flavor, combining the sweetness of shrimp with the crispiness of nuts.

Fresh asparagus stir-fried with shrimp. Light and refreshing flavor, vibrant colors.

Soft tofu simmered with shrimp. Smooth texture, fresh and light flavor.

Shrimp braised with spicy bean paste and fermented rice. The sauce is thick and concentrated, with a slightly sweet and spicy flavor, fragrant and enticing.

Whole shrimp deep-fried and sprinkled with salt and pepper, with scallions and garlic. Crispy shell, tender meat, savory and good with drinks.

Fresh shrimp simply blanched or boiled in salt water. Enjoying the original sweetness of the shrimp, usually dipped in vinegar or soy sauce.

Steamed cod slices with scallions and ginger. Delicate and tender fish, melts in your mouth, fresh and light flavor.

Cod topped with crispy fried dried fish floss. Tender fish paired with crispy fish floss, rich in texture.

Whole yellow croaker deep-fried until golden, drizzled with sweet and sour sauce. Crispy outside, tender inside, sweet and sour, appetizing.

Yellow croaker pan-fried then braised with plenty of scallions. The fish absorbs the scallion-infused sauce, fresh and flavorful.

Yellow croaker braised with spicy bean paste. Savory and slightly spicy, with tender fish meat.

Fresh Red Nile perch steamed to preserve its original sweet flavor. The meat is firm and elastic.

Red Nile perch braised with spicy bean paste. Rich sauce flavor, slightly spicy to enhance the fish's freshness.

Red Nile perch braised with scallion segments. The fish is thick and the sauce is savory and flavorful.

Simple and refreshing soup with vegetables and tofu. Light flavor, helps to cut through richness and warms the stomach.

Home-style soup with seaweed and smooth egg drop. Has the umami of seaweed, refreshing and smooth.

Soup with enoki mushrooms, shredded meat, and vegetable shreds. Rich texture, clear and sweet broth.

Soup made with pork stomach slices and pickled mustard greens. The sourness of the pickled mustard greens makes the soup refreshing and appetizing, with chewy stomach slices.

Soup with bamboo shoot slices and pork belly. Delicious broth, crisp bamboo shoots, tender and not greasy pork belly.

Hakka specialty soup, with preserved mustard greens (fuk choy) and pork slices. Mellow broth with a unique aroma.

Luxurious claypot dish, using a large fish head that is deep-fried and then stewed with various ingredients. Rich and delicious broth, generous portion, usually a winter special.

Thick soup with shredded bamboo shoots, tofu, wood ear mushrooms, and shredded meat. Spicy and sour flavor, appetizing and warming.

Rich and sweet corn chowder, usually with egg drop. Smooth texture, with the natural sweetness of corn.

Clear soup made with fresh clams, with ginger shreds to remove fishiness. Extremely fresh broth, plump clam meat.

Fresh oysters cooked in soup with pickled mustard greens and ginger shreds. Tender oysters, clear and slightly sour soup.

Chicken and clams stewed together. Combines the double freshness of land and sea, sweet and nourishing broth.

A rich hot pot with various seafood, meat slices, vegetables, and hot pot ingredients. The broth combines many flavors, suitable for sharing among many.

Hot pot featuring large meatballs (Lion's Head) as the main ingredient, with napa cabbage and vermicelli. The meatballs are soft and absorb soup, the broth is sweet and rich.