Du Xiao Yue Dan Zai Mian Taipei Zhongxiao Store

Premium dried mullet gizzards stir-fried with fresh garlic sprouts. Chewy and tender with a savory and flavorful taste, perfect with drinks.

Fresh sensitive plant stir-fried, preserving its crispness and sweetness. The texture is light and tender, with a faint bean aroma.

A classic Taiwanese dish, seasoned with "three cups" (sesame oil, soy sauce, rice wine) and fragrant basil. The chicken is tender and juicy, with a balanced sweet and savory flavor and a rich aroma.

Fresh scallops steamed with a special garlic paste sauce. The scallops are sweet and springy, with a rich garlic aroma. The vermicelli at the bottom absorbs the essence of the sauce.

Plump and juicy fresh oysters, simply blanched and drizzled with garlic paste soy sauce. Smooth and bursting with flavor, full of oceanic freshness and garlic pungency.

Selected high-quality Guanmiao green bamboo shoots, boiled and then chilled and cut. The texture is delicate and crisp, as sweet as a pear, and is best enjoyed with mayonnaise.

A delicate and small traditional rice dumpling (zongzi). The glutinous rice is chewy, and the filling is savory. Suitable as a snack or a main course.

Wild Asplenium fern stir-fried with dried small fish and fermented black beans. The fern has a tender, crisp, and slightly slimy texture, while the dried fish adds umami and crispness.

Marinated pork ribs deep-fried until golden, seasoned with salt and pepper. Crispy on the outside, tender on the inside, savory and slightly spicy, pairs very well with rice.

A Tainan specialty, sliced eel stir-fried over high heat with black vinegar and sugar. The flavor is a balance of sweet and sour, with a strong wok aroma and tender, crisp eel.

Diced premium mullet roe added to egg fried rice. The rice grains are distinct, and the salty, savory mullet roe's rich aroma coats every bite.

Stir-fried with fragrant and unique Donggang sakura shrimp and rice. The sakura shrimp are crispy and savory, giving the simple fried rice a taste of the ocean.

Pork knuckle braised with the "three cup" method (sesame oil, soy sauce, rice wine). The skin is chewy and rich in collagen. The sauce is rich and flavorful, with a tender, non-greasy texture.

Thick and fluffy baked omelet with fresh oysters and sliced onions. Each bite contains sweet oysters and egg flavor.

A creative dish that looks like stinky tofu but is actually deep-fried tender tofu. Crispy on the outside, soft on the inside, served with a special sauce, it has a unique aroma but is not smelly.

Minced savory salmon stir-fried with rice. The fish oil aroma permeates the rice, offering a rich and nutritious texture.

Fried rice made with flavorful mackerel. The unique umami of the mackerel combined with the egg aroma creates a home-style delicacy.

Du Hsiao Yueh's signature dish: thick noodles with a century-old special minced pork sauce and a fresh shrimp. The broth is made from shrimp heads, rich and sweet, enhanced with garlic paste and black vinegar.

A rice noodle version of the classic Danzai noodles. The delicate rice noodles absorb the fresh shrimp broth and minced pork sauce even better, offering a smooth texture.

Wide and flat rice noodles (kway teow), with a soft and chewy texture. Served with classic minced pork and fresh shrimp broth, it's smooth and easy to eat.

White rice topped with minced pork slow-cooked using Du Hsiao Yueh's ancestral secret recipe. The minced pork is savory and rich, with a good balance of fat and lean meat, representing Taiwan's most classic common cuisine.

Hot white rice mixed with fragrant lard and soy paste. A simple, rustic old-fashioned flavor that is aromatic and unforgettable.

Duck eggs braised for a long time. The egg whites are chewy and flavorful, and the yolks are creamy and rich. More flavorful than chicken eggs, they are the perfect accompaniment to minced pork rice.

Braised pork meatballs until flavorful. Firm and chewy texture, with meat juice when bitten, and a savory braising liquid flavor.

A famous Tainan snack, made by wrapping fresh shrimp paste and vegetables in pork caul fat and deep-frying. The skin is golden and crispy, the filling is sweet and juicy, and it's even better with dipping sauce.

Braised large intestine stuffed with scallion segments and deep-fried. Crispy skin, tender and fatty inside, served with pepper salt and scallions to cut the richness.

Fresh oysters coated in batter and deep-fried. Plump and crispy, locking in the fresh flavor. Fried with basil for an aromatic touch.

Deep-fried fluffy tofu (egg tofu). Crispy on the outside, tender on the inside, with a rich egg flavor, usually served with bonito soy sauce.

Squid balls from Penghu, made with real squid chunks. Chewy and crispy with a rich seafood flavor.

A Taiwanese delicacy, slices of roasted mullet roe on skewers. Dense and chewy texture, with a rich salty-savory flavor, usually served with garlic sprouts or radish slices.

Pork knuckle, first braised then roasted, with a charcoal-grilled aroma and crispy skin. Rich in collagen, with a chewy, non-greasy texture.

Marinated pork slices grilled to order, sprinkled with plenty of black pepper. The meat is firm and the pepper is pungent, stimulating the appetite.

Whole, boneless milkfish belly slow-grilled. The skin is charred and crispy, the belly is rich in oil and tender, and the fish meat is sweet and fresh.

Taiwanese sausage made with Shaoxing wine. It has a rich wine aroma after grilling, a firm and juicy texture, and a unique sweet wine flavor.

Fresh abalone infused in a red yeast wine herbal broth. Served cold, the abalone is springy to the bite, with a rich wine aroma and herbal sweetness.

Soft and chewy rice noodle wrappers filled generously and topped with lobster roe. Layered texture, refreshing and appetizing.

Cold dish of crispy-skinned, tender chicken. The skin is glossy and crisp, the meat is tender and juicy, with a strong scallion oil aroma.

Blanched and chilled green asparagus drizzled with mayonnaise. Crisp and sweet texture, a refreshing cold dish.

A specialty from Yilan. The processed pig liver is extremely tender and smooth, with no gamey taste. The flavor is moderately sweet and savory.

A nourishing soup slow-cooked with Chinese yam and chicken. The broth is clear and sweet, the Chinese yam is soft, and the chicken is tender and fresh, providing gentle warmth.

A classic Tainan soup with a whole milkfish belly. Ginger slices are added to remove any fishiness. The fish soup is fresh and delicious, and the fish belly is rich in oil.

Soup made with fresh oysters from Anping, Tainan, served with ginger slices, pickled vegetables, and basil. The broth is full of oceanic flavor, and the oysters are plump.

Simply cooked with ginger slices and fresh clams. The clams are sweet and fresh, the broth is light yet full of umami, very refreshing.

A hearty soup made with a variety of seafood (such as shrimp, clams, squid, etc.). The broth is rich and savory, with generous ingredients.

A Tainan-style stir-fry with chunks of squid and vegetables in a thickened sauce. The flavor is sweet, sour, and savory, with tender and crisp squid.

Sweet cabbage stir-fried with crispy sakura shrimp. The umami of the sakura shrimp enhances the sweetness of the vegetables, offering a crisp texture.

Fresh green asparagus stir-fried over high heat, retaining its vibrant green color and crisp texture. Simply seasoned to highlight the ingredients' original flavor.

Tender sponge gourd stir-fried with sweet clams. The sponge gourd absorbs the clam broth, becoming sweet and juicy with a smooth texture.

Pork knuckle and peanuts slow-braised. The pork knuckle is soft and melts in your mouth, the peanuts are creamy and soft, and the braising sauce is rich in aroma.

Cleaned large intestines slow-braised in a secret recipe braising liquid. Tender and flavorful, becoming more aromatic with chewing, with no gamey taste.

Blanched dragon beard grass drizzled with Japanese-style dressing. Crisp and refreshing texture, sweet and sour, and appetizing.

Milkfish balls made from milkfish meat, braised until flavorful. Chewy and fresh with a hint of fish aroma.

Tender tofu soaked in braising liquid. The tofu absorbs the rich braising liquid, offering a smooth, savory, and simple yet delicious taste.

Soft and chewy duck blood cake drizzled with special minced pork braising sauce. Chewy texture, paired with savory minced pork for full flavor.

A luxurious platter of assorted braised items. Includes dried tofu, seaweed, braised eggs, meat, etc., suitable for sharing among many.

Yogurt flavored soft serve ice cream, sweet and refreshing. Smooth and delicate texture, aids digestion after a meal.

Black fungus dew simmered until the collagen is released. Thick and smooth texture with a slight sweetness, a healthy and nourishing dessert.

Handmade deep-fried taro balls. Crispy on the outside, with a rich taro paste filling on the inside, offering a smooth texture.

Jelly made with dried longan. It has a chewy and refreshing texture, with the unique sweet flavor of longan.

Rich fresh milk pudding with black sesame paste. The milk and sesame aromas blend together for a smooth and delicate texture.

Traditional handmade taro cake with a mix of sweet and savory flavors. Crispy on the outside, creamy on the inside, with a unique taste.

Taiwan's most popular lager beer. Crisp and smooth taste, with fine bubbles and a light malt aroma, it's the perfect choice to pair with stir-fries.

Beer infused with Taiwanese local fruit flavors. Rich and sweet fruit aroma, lower alcohol content, refreshing and easy to drink.

Winter melon tea brewed according to ancient methods. It has a mellow aroma, is sweet but not greasy, and is a traditional cooling beverage.

A combination of winter melon tea and black fungus dew, sweetened with brown sugar. It has a smooth texture, rich sweetness, and is both healthy and delicious.

A traditional plum juice that is sweet, sour, and has a lingering sweetness. It has a smoky aroma, quenches thirst, and aids digestion.

A classic Taiwanese apple-flavored carbonated beverage. Strong fizziness with apple aroma, refreshing and cooling.

A world-famous carbonated beverage. Stimulating bubbles, unique sweetness, a versatile accompaniment to meals.

Unsweetened Taiwanese Oolong tea. Rich tea aroma, with a sweet aftertaste and no bitterness, suitable for cleansing the palate.

Pure bottled mineral water.

Duck blood cake cooked with the "three cup" method (sesame oil, soy sauce, rice wine). It has a soft, chewy, and flavorful texture with a rich basil aroma.

A "three cup" dish combining chewy king oyster mushrooms and soft rice blood cake. Rich in texture, savory and pairs well with rice.

Traditional braised pork ribs passed down through generations. The meat is tender and flavorful, with the braising sauce permeating every fiber, full of nostalgic flavor.

Diced chicken thigh deep-fried and tossed with salt and pepper. Bite-sized, crispy on the outside, tender on the inside, perfect with drinks.

A rich "three cup" dish with assorted ingredients, available with chicken or pork knuckle. Abundant ingredients and a fragrant sauce.

Tender and crisp cabbage sprouts stir-fried with dried shrimp. The umami of the dried shrimp enhances the sweetness of the vegetables, offering a crisp texture.

Traditional Taiwanese braised pork belly. Crispy and reddish skin, with alternating layers of fat and lean meat, even better with dipping sauce.

Tender salmon chunks braised with plenty of garlic. Rich garlic aroma, tender and flavorful fish, the sauce is perfect for mixing with rice.

Delicate cod fillet cooked in a garlic braised sauce. The fish melts in your mouth, absorbing the savory garlic sauce.

Chicken thigh with crispy pan-fried skin, then braised in a garlic sauce. Retains the crispy skin texture and tender chicken meat.