Fujin Tree Taiwanese Cuisine Champagne Dunbei Store

Premium fried rice stir-fried with fresh crab and mullet roe. The rice grains are distinct, full of the sweetness of seafood and the savory aroma of mullet roe. A luxurious sharing dish.

Golden fried rice with shredded Taiwanese mullet roe. The texture is dry and crisp, with the rich umami and unique chewy texture of mullet roe in every bite. Classic Taiwanese flavor.

A soup dish cooked with fresh small squid and rice noodles. The broth is fresh, sweet, and full of seafood flavor, with the rice noodles absorbing the essence of the soup. The texture is refreshing and not greasy.

Classic Taiwanese stir-fried rice noodles with vegetables and shredded meat. The rice noodles are chewy and elastic, full of wok hei and stir-fried aroma. A common staple at Taiwanese banquets or home meals.

A simple yet delicious dry mixed noodles seasoned with minced garlic and soy sauce. The noodles are chewy, with a rich blend of garlic and soy sauce aroma. A perfect main dish for a single serving.

Soft white rice. Pairs perfectly with richer stir-fried dishes.

Pork belly (Dongpo Pork) slow-cooked with dates. It has a bright red color, a tender texture that melts in your mouth, and the natural fruit aroma and sweetness of the dates, rich but not greasy.

An innovative sweet and sour pork dish stir-fried with lychee pulp. Crispy fried pork coated in a sweet and sour sauce, with the refreshing aroma of lychee balancing the richness. Rich in flavor, sweet, sour, and appetizing.

A signature stir-fry combining Matsusaka pork (pork neck), cuttlefish, and cubed stinky tofu. The unique fermented aroma of stinky tofu blends perfectly with the savory flavors of the seafood and meat. The texture is savory and slightly spicy, very distinctive.

Tender pork liver stir-fried with chives and bean sprouts over high heat. The pork liver is tender and not tough, and the vegetables are crisp and refreshing. A classic home-style dish that tests the chef's heat control.

A dish of taro mash stewed with pork shoulder. The taro mash is smooth and rich, coating the tender pork. The texture is rich and smooth, with a strong taro aroma.

Pork knuckle soup stewed with Chinese medicinal herbs. The pork knuckles are rich in collagen, with a chewy and tender texture, and the broth has a light herbal fragrance. Nourishing and restorative, with a mild flavor.

Pork liver dish stir-fried with XO sauce. The pork liver is deep-fried until crispy on the outside and tender on the inside, coated in a savory and slightly spicy XO sauce. The aroma is enticing, perfect with drinks or rice.

Large intestine deep-fried to golden crisp. Crispy on the outside, tender and juicy on the inside, cleaned thoroughly with no gamey taste. Usually eaten with pepper salt, it is very aromatic.

Marinated and deep-fried bone-in pork ribs. Crispy on the outside, with a firm and chewy texture, featuring five-spice and garlic flavors. A traditional Taiwanese fried dish.

A dish stir-fried with chopped chives, minced meat, fermented black beans, and century eggs (preserved eggs). Named 'fly's head' because the black beans resemble it. The texture is crisp, savory, and spicy, making it an excellent side dish for rice.

A home-style dish of stir-fried shredded dried tofu and shredded meat. The dried tofu has a firm texture, the shredded meat is tender, and the overall seasoning is savory and balanced. A simple yet timeless classic dish.