Fu Cheng Tai Nan Mei Shi

A characteristic Tainan steamed meatball. Soft and chewy exterior, with a filling of pork and fresh shrimp. Usually served with a special sweet and savory sauce for a rich flavor.

A savory rice dish made by steaming rice paste with minced pork, mushrooms, and other ingredients. Dense and firm texture, served with a special sauce. A classic Taiwanese snack.

Made with glutinous rice, topped with braised minced pork, usually served with shredded fish floss and cucumber. The glutinous rice is chewy and springy, full of rice aroma and the savory flavor of minced pork.

White rice topped with slow-cooked pork minced pork, with a good balance of fat and lean meat, and a rich soy sauce aroma. A classic Taiwanese staple, large portion suitable for hearty appetites.

White rice topped with slow-cooked pork minced pork, with a good balance of fat and lean meat, and a rich soy sauce aroma. A classic Taiwanese staple, small portion.

A bento box including white rice, side dishes, and one main dish. The main dish can be chosen from fermented bean curd chicken, shrimp rolls, or oyster rolls. A satisfying portion.

A bento box featuring crispy fried fish as the main dish, served with white rice and various side dishes. The fish is crispy on the outside and tender on the inside, with a unique flavor.

Famous Tainan snack, egg noodles with special minced pork, fresh shrimp, and broth. Delicious flavor, usually served in a delicate portion to savor its freshness.

Danzai noodles with fine rice noodles instead of egg noodles. The texture is more refreshing, absorbing the soup and minced pork aroma.

Thick soup with fish fillet pieces made from fish paste and egg noodles. The soup has a sweet taste, smooth texture, and delicious fish pieces.

Thick soup with fish fillet pieces made from fish paste and rice noodles. The soup has a sweet taste, and the rice noodles absorb the soup.

Fried fish pieces in a thick soup, served with egg noodles. The fish is crispy on the outside and tender on the inside, with enhanced flavor after absorbing the soup.

Fried fish pieces in a thick soup, served with rice noodles. Combines the aroma of fried fish with the smoothness of the soup.

Dry noodles without soup, mixed with rich minced pork. The noodles are chewy and springy, with minced pork flavor in every bite.

Dry rice noodles without soup, mixed with rich minced pork. Refreshing and not greasy.

A thick soup made with fish fillet pieces from fish paste. The soup is sweet and often flavored with black vinegar for a unique taste.

Crispy fried fish pieces added to a thick soup, a classic Southern Taiwanese soup. The fish pieces are soaked in the soup, with a tender texture inside and out.

Clear soup with chewy fish balls or pork meatballs. The broth is refreshing, usually sprinkled with celery seeds and pepper powder for flavor.

A soup stewed with Chinese medicinal herbs such as Huai Shan, lotus seeds, Fu Ling, and Qian Shi, along with pork intestines. The flavor is mild and fragrant, with nourishing effects.

Fresh fish soup made with boneless milkfish, ginger slices to remove fishiness. The broth is clear and sweet, with tender and nutritious fish.

Chicken marinated in fermented bean curd and deep-fried. Crispy exterior, juicy chicken, with a unique fermented bean curd aroma and sweet and savory flavor.

Crispy fried fish pieces, golden and crispy on the outside, tender fish meat on the inside. Suitable for dipping in pepper salt or pairing with thick soup.

Fried balls made from squid paste. Chewy and springy texture, with the sweetness of squid.

Traditional Tainan snack, fresh shrimp and minced pork filling wrapped in pig's caul fat and deep-fried. Crispy exterior, rich and juicy filling.

Similar to spring rolls, the filling contains fresh oysters and minced pork. Full of fresh flavor, with a golden crispy exterior.

Deep-fried tofu, crispy on the outside and soft on the inside. This dish is marked as mildly spicy and is usually served with a special sauce.

Taiwanese sausage, firm texture, with a sweet and wine aroma. Usually served with raw garlic slices to enhance the flavor.

Whole boneless milkfish belly deep-fried. Rich in oil, with a crispy exterior and tender fish meat.

Boneless milkfish belly stewed in soy sauce brine. The meat is tender and has fully absorbed the savory flavor of the braising liquid, making it very appetizing.

Pork diaphragm muscle, with connective tissue. Tender and chewy texture. Can be served dry mixed or in soup.

Shredded bamboo shoots braised in chicken or pork fat. Crisp and tender texture, moderately savory. A common traditional side dish.

Firm tofu stewed in braising liquid, absorbing the savory broth. Tender texture.

Seasonal vegetables blanched in boiling water, drizzled with minced pork or soy paste for flavor. Crisp and refreshing.

Hard-boiled eggs peeled and soaked in soy sauce brine until flavorful. The egg white is chewy, and the yolk is creamy.

Steamed or fried fish roe slices, topped with mayonnaise. Distinct grains, savory with a hint of sweetness from the mayonnaise.

Southern style preparation: fresh large tomato chunks dipped in a sauce made of soy paste, ginger paste, sugar, and licorice powder. The flavor is sweet, savory, and slightly spicy, very unique.

Cool alcoholic beverages, suitable for pairing with fried food or stir-fries.

Assorted non-alcoholic beverages to quench thirst and cleanse the palate.