E-Rao Chuan - Jiantan Main Store

Selected from the leaner goose breast portion, usually served sliced. The goose meat is sweet and juicy, with chewy skin and tender meat. Served with ginger shreds and special dipping sauce to enhance flavor.

Selected from the active hind leg portion, the meat is elastic and tender. Evenly distributed fat, excellent texture, a popular cut in Taiwanese goose dishes.

Fresh sea fish based on the day's catch, such as Horsehead Fish, Redfish, or Stone Grouper. Can be steamed or pan-fried to enjoy the original fresh taste of the fish.

Freshly stir-fried Matsusaka pork (pork neck) with bean sprouts. The Matsusaka pork is crisp and tender, paired with crunchy bean sprouts for a rich texture, light and not greasy.

Deep-fried ribs, crispy golden brown, stir-fried with scallions, garlic, chili, and pepper salt. Crispy outside, tender inside, savory and flavorful, a very popular dish with drinks.

Pork ribs braised with soy sauce, sugar, and other seasonings until flavorful. Bright red color, tender meat, rich savory flavor, perfect with white rice.

White Jade, which is white radish, stewed with beef brisket. The radish absorbs the beef broth, becoming sweet and tender, while the beef brisket is tender and the broth is delicious.

Classic Taiwanese stir-fried dish, beef slices and water spinach or Chinese broccoli stir-fried over high heat with satay sauce. Rich satay aroma, savory, slightly spicy flavor.

Fresh tomatoes stir-fried with beef slices. The sweet and sour tomato sauce coats the tender beef. The flavor is moderately sweet and savory, very appetizing.

Tender, flavorful braised pork trotter slices served with crisp shredded bamboo shoots. The trotter is rich in collagen and not greasy, perfectly balanced with the refreshing bamboo shoots.

Boiled pork belly slices are thinly sliced and drizzled with rich minced garlic soy sauce paste. Tender meat, pungent garlic flavor, a classic Taiwanese cold dish.

Pork belly slices stir-fried with green chili peppers (sweet peppers or green chilies). The rendered fat from the pork belly combines with the chili aroma, slightly spicy and savory.

Although named 'fish-flavored', it contains no fish. It's made with scallions, ginger, garlic, and spicy bean paste to create a flavor similar to braised fish, stir-fried with shredded pork, wood ear mushrooms, and shredded bamboo shoots. The flavor is sweet, sour, and slightly spicy.

Traditional Taiwanese banquet dish, slow-cooked with napa cabbage, dried flatfish, dried shrimp, mushrooms, and fried pork skin. Sweet broth, tender and flavorful cabbage.

Chicken egg tofu simmered with crab roe sauce, usually with seafood ingredients. Tender tofu, golden and thick sauce, full of umami, suitable for all ages.

Fresh fish fillets topped with chopped red chilies and steamed. The fish is tender, absorbing the sour and spicy aroma of the chopped chilies. It has a strong flavor and is very appetizing with rice.

Deep-fried fish fillets coated in a sweet and sour sauce, often with bell peppers and onions. Crispy coating, tender fish, the sweet and sour taste is very appetizing.

Classic Taiwanese three-cup dish (sesame oil, soy sauce, rice wine), fresh squid stir-fried over high heat, finished with basil for aroma. Chewy squid, rich savory sauce.

Fresh shrimp stir-fried with egg until semi-cooked and tender. The eggs are moist and smooth, the shrimp are sweet, a light and delicious home-style dish.

Fresh clams stir-fried over high heat with garlic, ginger, chili, and basil. Plump and juicy clams, fragrant with basil, and a delicious broth.

Pork liver slices pan-fried until slightly browned on the outside, remaining tender inside. Usually seasoned with soy sauce and sugar, it's tender, not fishy, with a balanced sweet and savory taste.

Cooked pork belly slices (twice-cooked pork) stir-fried with pickled cabbage. The sourness of the cabbage neutralizes the richness of the pork belly, creating a sour and appetizing flavor.

Minced pork and pickled cucumber (crisp cucumber) are steamed or stewed together. The meat sauce is sweet and savory with a lingering sweetness, and has the crisp texture of the pickled cucumber, making it an excellent choice with white rice.

Creative dish where stinky tofu is wrapped in tofu skin and deep-fried until golden and crispy. Crispy outside, tender inside, with a unique stinky tofu aroma, usually served with pickled vegetables or dipping sauce.

Cuttlefish slices stir-fried over high heat with vinegar and sugar, thickened slightly. Tender texture, sweet and sour, with the freshness of cuttlefish.

Classic Hakka dish, cleaned pork intestines stir-fried with abundant ginger shreds and vinegar essence. The intestines are chewy and springy, with a strong sourness, very appetizing.

Pork tripe slices stir-fried with pickled mustard greens. The tripe is crisp and tender, absorbing the salty and sour flavor of the pickled greens, a flavorful dish that goes well with rice.

Similar to the preparation of 'Wugeng Changwang', combining pork intestines (Chang), duck blood (Wang), and stinky tofu, stewed with spicy bean paste. Spicy and rich, the stinky tofu absorbs the soup.

Classic Sichuan dish, tender tofu and minced meat stewed in a sauce of Sichuan peppercorns and chili. The texture is numbing, spicy, hot, and tender, very appetizing with rice.

Chopped chives stir-fried with minced meat, fermented black beans, and chili. Named after the black, shiny fermented black beans resembling fly's heads. Crispy and savory texture, slightly spicy, an excellent dish with rice.

Fresh bamboo shoots (usually Arrow Bamboo Shoots) braised with fragrant goose oil. The shoots are tender and crisp, absorbing the rich aroma of the goose oil, making them delicious.

A method originating from Hong Kong's Typhoon Shelter, stir-frying crispy fried squid with abundant fried garlic, dried chilies, and scallions. Rich garlic aroma, spicy and crispy.

Fresh celery segments stir-fried with squid. Crisp and fragrant celery, fresh and chewy squid, a light and refreshing seafood dish.

Shrimp coated in batter and deep-fried until crispy, served with pineapple slices and drizzled with mayonnaise. Crispy outside, tender inside, with a sweet and sour combination, a common banquet dish in Taiwan.

Whole shrimp deep-fried, then stir-fried with pepper salt, scallions, garlic, and chili. Crispy and savory shell, sweet shrimp meat, suitable for eating whole with the shell or peeling.

Simply blanched fresh shrimp without excessive seasoning. Best to savor the original sweetness of the shrimp, usually served with mustard soy sauce or ginger vinegar dip.

Shrimp pan-fried and seasoned with Maggi Seasoning. Has a unique soy sauce umami and aroma, moderately savory.

Shark meat marinated with red yeast (a byproduct of winemaking), then coated in batter and deep-fried. The fish meat is red, with the unique aroma and sweetness of red yeast, crispy outside and tender inside.

Fresh oysters lightly coated with flour and blanched, then drizzled with minced garlic sauce. Plump and tender oysters, rich garlic flavor, usually served over bean sprouts.

Braised with fermented black beans (wet black beans), tofu, and fresh oysters. Savory, sweet, and slightly sweet flavor. The fermented black beans remove fishiness and enhance umami, very appetizing with rice.

Sweet luffa melon stewed with flavorful dried scallops. The luffa is tender and juicy, and the broth is full of seafood umami.

Cabbage grown at high altitudes, with a particularly crisp and sweet texture. Usually stir-fried over high heat to retain its crispness and sweetness.

Also known as Golden Salted Egg Bitter Melon, salted egg yolks are stir-fried until foamy and then coated around bitter melon slices. The salty flavor of the salted egg balances the bitterness of the melon, creating a unique sandy texture.

Sliced preserved meat or Chinese sausage stir-fried with snow peas (sugar snap peas). The savory and sweet flavor of the preserved meat permeates the crisp and tender peas.

Green beans are deep-fried until slightly wrinkled, then stir-fried with minced meat, dried shrimp, and preserved vegetables. Crispy and dry texture, savory flavor.

Common Taiwanese green vegetable, stir-fried with garlic over high heat. Crispy texture with a unique fresh aroma.

Sweet potato leaves, blanched or stir-fried until tender and smooth. Usually seasoned with garlic, dark soy sauce, or fried shallots.

Thick and crisp stems, with fleshy leaves, possessing a slightly bitter-sweet taste. Usually stir-fried with oyster sauce or garlic, offering a crisp texture.

Tender leaves, rich in iron. Simply stir-fried or with garlic, retaining the original sweetness and tenderness of the vegetable.

Luxurious soup made with fried fish heads, napa cabbage, tofu, meatballs, taro, and other ingredients stewed in a clay pot. Rich and delicious broth with a strong satay flavor, suitable for sharing.

Clear soup made with a scallop base, with various seafood ingredients. The soup is clear and sweet, full of oceanic flavor.

Clear soup made from fresh clams, usually with ginger and scallions to remove fishiness and enhance freshness. The soup is fresh, light, and good for settling the stomach.

Fresh oysters in soup, with ginger shreds, pickled mustard greens, and basil. Tender oysters, the soup has a slight sourness from the pickled greens and the aroma of basil.

Famous traditional Taiwanese noodle dish, with thick rice vermicelli and deep-fried taro chunks stewed together. Rich broth, soft and creamy taro, full of fried shallot aroma.

Steamed white rice drizzled with fragrant goose oil and special dark soy sauce, sometimes sprinkled with fried shallots. Simple yet flavorful, a must-order staple at goose restaurants.

Steamed white rice, cooked to be distinct grains.

Special offer during weekday lunch hours. Reach the minimum spend per person to enjoy unlimited servings of our signature Taro and Rice Vermicelli. Includes vermicelli soup with soft taro and flavorful broth.