Fan BAR Neihu Chuangshi Dian

Stir-fried amaranth with whitebait (small fish). The texture is soft and tender, with the savory flavor of seafood and the sweetness of vegetables. This is a nutritious home-style dish, perfect for pairing with white rice.

Sichuan dish where beef is first boiled then stir-fried. Stir-fried with doubanjiang (fermented bean paste), it has a spicy and rich flavor, and the beef is tender and smooth. This is a heavy-flavored dish that goes well with rice.

Classic Shanghai cold dish. Fish is deep-fried and then soaked in a special sweet and savory sauce. Crispy on the outside, the fish absorbs the sauce, with a unique flavor, suitable for both hot and cold.

Pork ribs coated with steamed meat powder, wrapped in lotus leaves and steamed. The ribs absorb the fresh fragrance of the lotus leaves, and the texture is soft, tender, and flavorful, with the creaminess of rice noodles.

Chicken and oil tofu braised together. The oil tofu absorbs the sweet and savory broth and sauce from the chicken, making it savory and suitable for rice, while the chicken is tender and juicy.

German-style roasted pork knuckle. The skin is roasted to a golden crisp, while the meat inside remains tender and juicy. Rich in texture, full of collagen and meat aroma. Usually served in pieces, suitable for sharing among many.

The signature clear stewed pork knuckle here. The soup base is clear, the pork knuckle is stewed until tender and soft, rich in collagen. The fatty part melts in your mouth and is not greasy, while the lean part is tender and not dry.

Traditional Taiwanese rice noodle soup with squid and large pieces of taro. The soup is fresh and delicious, blending the sweetness of seafood with the aroma of taro. The rice noodles absorb the soup, full of old-fashioned flavor.

Chicken soup simmered for a long time in a clay pot with oil tofu. The soup is rich and mellow, the chicken is tender, and the oil tofu absorbs the essence of the chicken soup. It is a warming soup.

Classic Hakka-style soup. Made with preserved mustard greens (fucai) and pork slices. The soup has the unique sweet, sour, and fresh flavor of fucai, which is very appetizing and cuts through richness.

Classic Dongpo Pork (Braised Pork Belly) with Salty Sesame Flatbread. The tender and fatty Dongpo pork is sandwiched into the firm and chewy salty sesame flatbread. The texture is rich and layered, with a balanced sweet and savory flavor.

Pork ribs are cut into pieces, deep-fried, and then seasoned with salt and pepper. Crispy on the outside and tender on the inside, savory and slightly spicy, full of aroma, perfect as a snack or appetizer.

Pork ribs coated in a special orange sauce. The flavor is sweet and sour, with a fresh fruity aroma, similar to sweet and sour pork ribs but more refreshing and less greasy.

Dry pot-style pig intestines (large intestine). Stir-fried with plenty of chili peppers, Sichuan peppercorns, and spices. The pig intestines are cleaned and have no odor, with a chewy texture and an addictive spicy flavor.

Braised pork belly with quail eggs. Stewed in a rich soy sauce-based sauce, both the quail eggs and pork are very flavorful, with a bright red color and a balanced sweet and savory taste.

Matsusaka pork (pork neck) stir-fried with a rich black pepper sauce. The meat is crisp and chewy, with a strong black pepper aroma and a distinct spicy kick.

Matsusaka pork (pork neck) stir-fried with XO sauce (spicy seafood sauce). Full of the umami of dried scallops and dried shrimp, the meat is crisp and tender, with a savory and slightly spicy flavor that is very appetizing.

A combination of Matsusaka pork and cuttlefish, stir-fried with XO sauce. Matsusaka pork is crisp and tender, cuttlefish is chewy and springy, both ingredients have a refreshing texture and are full of umami.

Fresh shrimp is chopped and stir-fried, served with crispy toppings (like fried dough fritters). Eaten wrapped in fresh, crisp, and sweet romaine lettuce, it has a refreshing texture and rich layers.

Shrimp wrapped in special vermicelli (silk) and deep-fried. The outer layer is crispy like silk, and the shrimp inside is fresh, elastic, and juicy. Usually served with a dipping sauce, it has a unique presentation.

Large shrimp balls cooked in a rich crab roe sauce. The color is golden and inviting, full of rich crab roe flavor and creaminess, with a smooth and delicate texture.

Classic pineapple shrimp balls. Crispy fried shrimp balls tossed in sweet mayonnaise, paired with sweet and sour pineapple slices. The texture is sweet, sour, crispy, and it's a popular dish loved by adults and children alike.

Soft shell crab coated in flour and deep-fried, evenly coated with salted egg yolk (golden sand). Crispy on the outside and soft on the inside, with a rich salted egg yolk aroma and the sweetness of crab meat. It can be eaten whole without peeling.

Shrimp threads stir-fried with leek sprouts. The leek sprouts are tender, and the shrimp threads are sweet and springy. This is a refreshing and aromatic stir-fried dish.