E'e dun man (yuan Changji hong shao man)

The restaurant's signature dish. Sea eel is cut into pieces, coated, deep-fried, and then braised in a broth infused with Chinese medicinal herbs. The fish is tender and flavorful, the broth is rich and sweet, with a braised aroma.

Made from eel heads, deep-fried and then braised. Compared to the flesh, eel heads contain more collagen and cartilage, offering a rich texture, suitable for diners who enjoy gnawing on bones.

A soup featuring fish roe as the main ingredient. The broth is savory, and the fish roe has a dense, distinct texture.

Traditional Taiwanese-style stir-fried rice noodles, mixed with bean sprouts, shredded radish, and other ingredients. Topped with special braising sauce or minced garlic, it has a chewy and moist texture.

Thinly sliced pig head skin, smoked or braised. It has a crisp yet chewy texture and is a common appetizer.

A platter of assorted braised items, usually including braised eggs, seaweed, firm tofu, etc. The braising liquid is flavorful, with a balanced salty and savory taste.

Blanched fresh squid, cut into sections and served with wasabi soy sauce. The texture is fresh, sweet, and crisp, with the spiciness of wasabi enhancing the flavor.

Whole fish roe, cooked (boiled or fried) and then sliced. It has a firm texture full of egg flavor, usually served with mayonnaise or garlic soy sauce.