E Nian Cheng Huo Hai Xian

Freshly caught fish of the day, different species depending on the season. Can be steamed, made into soup, or braised, to taste the original sweetness of seafood.

Tender and meaty flower crab, suitable for steaming or stir-frying with eggs. Full crab meat, with a rich sea flavor.

Plump female mud crab with abundant roe, suitable for crab roe lovers. Rich and delicious flavor.

Large and firm mud crab, with sweet and meaty claws. Suitable for "Bifengtang" style or steaming.

Luxurious live lobster, springy and sweet meat. Can be served as sashimi, steamed, or in soup, enjoy the premium seafood flavor.

Fresh large clams grilled until opened, retaining the essence. Juicy and delicious meat, full of the ocean's savory flavor.

Fresh live abalone, chewy and springy texture. Suitable for steaming or stewing, delicious flavor.

Flour-coated deep-fried small cod, crispy outside and tender inside. Delicate meat, suitable for eating with pepper salt.

Tender and collagen-rich tiger grouper, ideal for steaming. Chewy skin, delicious fish meat.

Our signature free-range goose meat, tender and juicy, with a chewy skin. Usually served with a special dipping sauce and ginger shreds for excellent flavor.

Braised goose liver, tender and creamy texture. With a hint of traditional Chinese medicine aroma, a classic side dish.

Crispy and chewy goose gizzards, braised to a mellow flavor. Sliced and eaten, the more you chew, the more fragrant it becomes.

Whole goose head braised, chewy skin and fragrant meat. Suitable for gourmets who enjoy gnawing bones and sucking out the essence.

Whole fish deep-fried and drizzled with sweet and sour sauce. Crispy outside and tender inside, appetizing and pairs well with rice.

Classic Taiwanese fried rice, distinct grains, full of wok hei. Stir-fried with egg, scallions, and shredded meat, full of aroma.

Taiwanese stir-fried noodles with vegetables and shredded meat. Savory sauce, smooth noodles.

Stinky tofu steamed, retaining its unique fermented aroma. Tender and juicy texture, absorbs the broth.

Tofu pan-fried and then braised in soy sauce, with vegetable slices. Slightly chewy crust and tender inside, rich soy sauce flavor.

Golden crispy fried tofu, crispy outside and tender inside. Served with minced garlic soy sauce, simple and delicious.

Traditional stinky tofu dish, may include stir-fried pickled mustard greens or minced meat. Unique aroma, a nostalgic old-fashioned taste.

Fresh pork liver stir-fried with sesame oil and ginger slices. Pork liver is tender and not tough, sesame oil aroma is nourishing and warming.

Pork liver pan-fried until slightly browned, locking in the juices. Firm texture and rich aroma, no gamey taste.

Braised large intestine stuffed with scallions and deep-fried. Crispy outside, tender and fatty inside, perfect with pepper salt.

Classic Taiwanese home-style dish, with crispy preserved radish (daikon) added to fried eggs. Savory and pairs well with rice, rich in texture.

Fresh clams stir-fried with basil and garlic over high heat. Sweet meat, savory sauce, a must-order dish at stir-fry restaurants.

Fresh clams stir-fried with ginger shreds and basil. Retains the fresh flavor of the clams, refreshing and delicious.

Cleaned pork stomach slices stir-fried with pickled mustard greens or vegetables. Crispy and chewy texture, sour and appetizing.

Crispy small dried fish (anchovies) stir-fried with peanuts, with scallions, garlic, and chili. Crispy and crunchy, an excellent bar snack.

Fried large intestine stir-fried with green beans. Crispy and non-greasy large intestine, crisp green beans, rich in texture.

Tender goose gizzards, carved and stir-fried with sesame oil and ginger slices. Crispy and tender texture, rich sesame oil aroma, a traditional nourishing dish.

Squid marinated in red yeast rice and then deep-fried or stir-fried. With a unique wine aroma and sweetness, attractive red color.

Tender sword bamboo shoots stir-fried with doubanjiang or shredded meat. Crispy and tender texture, slightly spicy and savory, very appetizing.

A creative combination of tender beef slices and crispy old dough fritters. Double texture, rich sauce, unique flavor.

Fresh prawns blanched and chilled, locking in sweetness and elasticity. Peel and dip in soy sauce and wasabi to enjoy the refreshing and delicious taste.

Thinly sliced burdock root coated in flour and deep-fried. Crispy like a cracker, with the unique aroma of burdock root.

Green or white bitter melon stir-fried with salted egg yolk. The sandy texture of the salted egg coats the bitter melon, savory and with a lingering sweetness, reducing the bitterness.

Tender beef slices stir-fried with water spinach or gai lan over high heat, seasoned with satay sauce. Tender meat, rich aroma.

Lamb slices stir-fried with water spinach and satay sauce. Lamb is not gamey, savory and rich flavor, suitable for pairing with rice.

Crispy goose intestine stir-fried with pickled mustard greens and ginger shreds. Crispy texture, slightly sour and appetizing.

Q-tender whelk meat stir-fried with basil and satay sauce. Rich sea flavor, excellent texture.

Classic stir-fried whelk, stir-fried with special sauce, basil, and garlic. Hard and chewy texture, a popular bar snack.

Famous Hakka dish, large intestine stir-fried with plenty of ginger shreds and vinegar essence. Very sour, large intestine is Q-tender, very appetizing.

Fresh oysters coated in sweet potato starch and deep-fried, served with basil and pepper salt. Crispy outside, tender inside, full of sea flavor.

Fried squid mouths (dragon pearls) coated in flour and stir-fried with peanuts, scallions, garlic, and pepper salt. Chewy texture, a classic bar snack.

Whole shrimp deep-fried and tossed with salt and pepper, scallions, and garlic. Crispy shell and tender meat, can be eaten with the shell on, full of aroma.

Fresh oysters braised with fermented black beans and tofu. Savory and sweet flavor, smooth oysters, very suitable for mixing with rice.

Large fresh oysters steamed with minced garlic sauce. Rich garlic aroma complements the oysters' fresh, sweet, and plump texture.

Handmade cuttlefish balls, with real cuttlefish pieces. Fried to golden brown, chewy and sweet texture.

Classic Hakka dish, stir-fried pork belly, dried tofu, dried squid, and celery. Savory and oily, with rich layers of texture, very appetizing.

Frog meat chunks deep-fried and sprinkled with pepper salt. Tender meat like chicken, crispy and savory outside.

Chicken cartilage coated in flour and deep-fried, tossed with salt and pepper. Crispy and chewy texture, addictive.

Blanched pork belly sliced thinly and drizzled with special minced garlic soy paste. Fatty but not greasy, the garlic aroma is appetizing.

Fresh small abalone steamed with minced garlic. Chewy texture, full of fresh flavor and garlic aroma.

Large abalone steamed with minced garlic. Thick and chewy texture, delicious and luxurious.

Pork ribs deep-fried and coated in sweet and sour sauce. Red and shiny color, crispy outside and tender inside, sweet and sour and appetizing.

Marinated salted pork sliced and stir-fried with garlic sprouts. Savory and oily, the garlic sprouts add freshness, very appetizing.

Diced chicken stir-fried with dried chili peppers and peanuts. Tender texture, spicy and fragrant, classic Sichuan flavor.

Taiwanese sausage charcoal-grilled until the skin is charred. Balanced fat and lean meat, with a wine aroma and sweetness, best eaten with garlic slices.

Eel coated in red yeast rice powder and deep-fried. Crispy outside, tender inside, bones are edible, with a unique red yeast aroma.

This is actually deep-fried octopus legs or similar seafood, with a chewy, mochi-like texture. Crispy outside, chewy inside, full of fresh flavor.

Large intestine and duck blood stewed in spicy broth, kept warm on a small stove. Spicy and fragrant flavor, very appetizing.

Shrimp and scrambled eggs. The eggs are moist and tender, the shrimp are crisp and sweet, suitable for all ages.

Shrimp balls deep-fried and tossed with mayonnaise, served with pineapple slices. Sweet, sour, crispy, rich in texture, a favorite for children.

Eel slices stir-fried over high heat with black vinegar and sugar. Crispy texture, sweet and sour with a kick, full of wok hei.

Fresh live prawns simply blanched. Prawn meat is sweet and Q-tender, dip in ginger vinegar or soy sauce to enjoy the original flavor.

Precious Matsusaka pork (pork neck) sliced and stir-fried. Crispy and tender texture, rich in fat but not greasy.

A special combination of fresh oysters and old dough fritters. The dough fritters absorb the delicious broth while remaining crispy, complementing the smooth, fresh oysters.

Crispy dough fritters paired with springy shrimp, drizzled with a special sauce. Rich in texture, fresh and delicious.

Shrimp and scallion segments, carrot slices simply stir-fried. Without excessive seasoning, enjoy the natural sweetness and crispness of the shrimp.

Blanched goose intestine drizzled with hot scallion oil. The goose intestine is crisp, and the scallion oil aroma is rich; simple yet delicious.

Chicken stewed or stir-fried with chili peppers and spices. Tender and flavorful chicken, spicy and satisfying broth or sauce.

Gizzard and chicken testicles stir-fried with sesame oil. Tender and smooth texture, rich sesame oil aroma, a premium nourishing dish.

Precious fish maw stir-fried, with a soft, smooth, tofu-like texture. Delicious after absorbing the sauce.

Stir-fried water spinach over high heat, green and tender. Seasoned with garlic, crispy and refreshing.

Blanched or stir-fried sweet potato leaves, delicate and smooth texture. Rich in fiber, a healthy green vegetable.

Stir-fried cabbage, retaining the natural sweetness of the vegetables. Crispy texture, balanced nutrition.

Long and thin water lotus vegetables stir-fried over high heat, usually with "pò bù zi" (a type of preserved vegetable) or shredded meat. Unique crispy texture, with a light fragrance.

Water spinach stir-fried with fermented bean curd. The savory flavor of fermented bean curd perfectly combines with the crispness of water spinach, rich in flavor.

Penghu loofah and clams braised together. The loofah is tender and sweet, absorbing the essence of the clams, with a delicious broth.

Chuan Qi leaves stir-fried with sesame oil, ginger shreds, and goji berries. Smooth and slightly sticky texture, with a medicinal flavor, healthy and nourishing.

Sweet potato leaves stir-fried or thickened with chopped preserved egg. The unique aroma of preserved egg enriches the texture of sweet potato leaves, rich in flavor.

Taiwanese specialty, smoked shark meat. Tender texture with a rich smoky flavor, served with wasabi soy sauce.

Chilled white jade bitter melon thinly sliced, removing bitterness. Crisp and juicy texture, dip in mayonnaise or sauce for a cooling and refreshing effect.

Onion slices chilled to remove spiciness, drizzled with sweet and sour Japanese-style sauce. Crispy and appetizing texture, an excellent appetizer.

Marinated clams, tender and savory. Strong garlic flavor, a classic Taiwanese appetizer.

Fried fish roe sliced, crispy outside and creamy inside. Squeezed with mayonnaise, rich and sweet texture.

Cod liver with a creamy, melt-in-your-mouth texture, usually served with onion slices and Japanese-style vinaigrette. Rich flavor, not fishy, melts in your mouth.

Tender bamboo shoots cooked and chilled, then cut into pieces. Delicate and sweet texture, crisp like a pear, dipping in mayonnaise enhances the flavor.

Sashimi platter of various fresh fish of the day, such as salmon, tuna, marlin, etc. Tender meat, enjoy the original taste of the sea.

Richly marbled salmon sashimi, beautiful orange-red color. Tender texture, the rich fat aroma melts in your mouth.

Salmon belly, the fattiest part. Extremely tender and rich texture, a delicacy among sashimi.

Fresh clam soup with ginger shreds to remove fishiness. Clear and delicious broth, full of the ocean's essence from the clams.

Oysters in soup with pickled mustard greens, ginger shreds, and scallions. Oysters are plump, broth is sweet and slightly sour, refreshing and cuts through richness.

Pork stomach simmered in soup, usually with pickled mustard greens or pepper. Pork stomach is soft and chewy, the broth is rich and warming.

Frog meat is tender like chicken, and the soup is sweet. Usually flavored with garlic or basil, nourishing and healthy.

Fatty fish jaw charcoal-grilled until the skin is charred. Tender and juicy meat, squeezing lemon juice cuts through the richness.

Fresh shiitake mushrooms brushed with sauce and charcoal-grilled. Retains the moisture and aroma of the mushrooms, tender and juicy.

Marinated pork belly charcoal-grilled and sliced. Crispy skin, chewy fat, savory flavor suitable for pairing with drinks, served with garlic vinegar sauce to cut through richness.

Fresh large prawns salted and charcoal-grilled. Crispy shell, locks in the sweetness of the prawn meat. Firm and springy texture.

Matsusaka pork (pork neck) charcoal-grilled and sliced. Crispy and elastic texture, charred fat, delicious with just salt.

Bone-in beef short ribs charcoal-grilled, with a chewy texture. Rich in fat, full of beef aroma and charcoal-grilled char.

High-grade mullet roe charcoal-grilled and sliced. Creamy and sticky texture, rich salty and savory flavor. Served with garlic sprouts and radish slices for excellent flavor.

Fish marinated in miso and then charcoal-grilled. Delicate fish, with the sweetness of miso and bean flavor, elegant flavor.

Tofu braised in "three-cup" sauce (sesame oil, soy sauce, rice wine). The tofu is full of rich sauce and basil aroma.

Fried preserved egg stir-fried with three-cup sauce. Chewy texture of preserved egg, removes the unique gamey taste, leaving only a rich aroma.

Soft and glutinous rice cake cooked in the three-cup style. Rich sauce flavor, soft, chewy, and glutinous texture, balanced sweet and savory.

Classic Taiwanese dish made with chicken thigh. Tender chicken, rich sesame oil and basil aroma, very appetizing.

Frog meat is more tender than chicken, cooked with a strong three-cup flavor. Savory with a hint of frog's sweetness.

Fish jaw rich in collagen and fat, braised in three-cup sauce. Soft and glutinous collagen, rich sauce flavor.

Three-cup dish with chicken cartilage. Crispy cartilage coated in rich sauce, rich in texture, a good companion for drinks.

Fresh medium squid rings stir-fried with three-cup sauce over high heat. The squid is Q-tender and sweet, with a perfect blend of basil and sesame oil aroma.

Whelks braised in a dry pot with plenty of pepper powder. Whelk meat is crisp and chewy, pepper is spicy and stimulating, unique flavor, finger-licking good.

Clear soup made from a whole fresh fish. Clear broth, naturally sweet, with ginger and scallions, warming and delicious.

Fresh fish simmered in Japanese miso soup. Rich and sweet broth, miso enhances the fish's freshness, with tofu and scallions.

Classic Taiwanese chicken soup, stewed with preserved pineapple and bitter melon. The broth is sweet and slightly bitter, clears heat and reduces inflammation, chicken is tender.

Mustard greens (Jie Cai) and chicken stewed in soup. Mustard greens are bitter then sweet, the broth is clear and delicious, with an old-fashioned taste.

Classic Taiwanese banquet dish, simmered with canned snails, dried squid, and garlic sprouts. Sweet and rich broth, full of seafood flavor, becomes more delicious as it cooks.

Chicken soup stewed with Ji Wei Cao (Hieracium umbellatum). The broth is light and sweet, not greasy, known as "Taiwanese ginseng", appetizing and good for the spleen.

Chicken stewed with Milk Pú (Stephania tetrandra) herbs. The broth has a light coconut milk aroma and herbal flavor, nourishing and strengthening.

Chicken soup stewed with aged preserved radish (daikon). The broth is dark and mellow, with a unique flavor, and has benefits for soothing the throat and relieving coughs.

Fresh bamboo shoots and free-range chicken stewed in soup. Crisp bamboo shoots, sweet chicken soup, refreshing and not greasy, a summer favorite.

Pork ribs and fresh bamboo shoots simmered. Sweet broth, tender pork ribs, crisp bamboo shoots, home-style deliciousness.

Deep-fried large fish head stewed with cabbage, tofu, and hot pot ingredients in a satay broth. Rich and savory broth, abundant ingredients, suitable for sharing.