Er Ge De Dian Mei Shi Guan

A bento box featuring vegetables of various colors, usually including black fungus, carrots, green vegetables, etc. The taste is refreshing, suitable for vegetarians or those who want to eat more vegetables. Enjoy with rice and other side dishes.

Whole saury is grilled, the skin is slightly charred and crispy, the meat is rich in oil and has a unique flavor. Contains small bones, eat with caution, a classic seafood bento main dish.

Fish fillet coated in batter and deep-fried. The skin is golden and crispy, the fish inside is tender. Usually sprinkled with pepper for flavor, the texture is crispy outside and soft inside, suitable for all ages.

Cooked with fresh fish, usually pan-fried or steamed to retain the original sweet flavor of the fish. The taste is light and healthy, very suitable with rice.

Whole chicken thigh is coated in flour and deep-fried at high temperature. The skin is crispy and crunchy, the meat is juicy and tender. A classic popular main dish in Taiwanese bento shops, with a rich aroma, very satisfying with a big bite.

Chicken thigh is brushed with sauce and baked. The skin has a caramel color and a grilled aroma. The meat is tender and flavorful, with a more savory and refreshing taste than fried chicken thigh.

Boneless chicken breast is flattened, coated in flour, and deep-fried, sprinkled with pepper salt for seasoning. The texture is crispy and firm, no bones to spit out, convenient to eat, a common Taiwanese national dish.

Crispy fried chicken steak is sprinkled with chili powder or made with spicy marinade. The skin is crispy and has a noticeable spiciness. Spicy and enjoyable, very appetizing.

Uses an American-style fried chicken batter with a flaky texture, especially crispy and layered. The chicken thigh is thick and juicy, with a crispy sound when bitten.

Boneless chicken thigh is brushed with sauce and grilled. The meat is tender and elastic. The skin is slightly charred with a rich sauce aroma, a great choice to go with rice.

Diced chicken is stir-fried with dried chili peppers and peanuts. The flavor is salty, fragrant, and slightly spicy, with Sichuan peppercorn aroma. The chicken is tender, the peanuts are crispy, very good with rice.

Seasoned with 'three cups' of sesame oil, soy sauce, and rice wine, with basil added for fragrance. The chicken is moderately salty and sweet, with a rich aroma, a classic Taiwanese stir-fry flavor.

Pork chop is fried then braised, absorbing the essence of the braising liquid. The meat is tender and not dry, with a rich soy sauce and five-spice aroma, a nostalgic old-fashioned flavor.

Fried pork ribs are coated in a sweet and sour sauce, with a tempting bright red color. The taste is appetizingly sweet and sour, with a chewy texture, very popular.

Pork slices are stir-fried with onions and black pepper sauce over high heat. The black pepper has a rich spicy aroma, a stronger flavor, very suitable to eat with white rice.

Pork slices are stir-fried with satay sauce. The unique flatfish and spice flavor of the satay sauce is rich. The texture is salty, fragrant, and oily, a unique Taiwanese stir-fry flavor.

Boiled pork belly slices, drizzled with rich garlic soy paste. The meat slices are chewy and not greasy, with a strong garlic flavor, refreshing and tasty.

Taiwanese specialty sausage, with a sweet flavor, hints of wine and spices. The texture is firm and juicy, usually sliced and eaten, even better with garlic slices.