Gēdēng zhájī

Fried chicken wings, two pieces per serving. The skin is fried to a golden crisp, while the meat inside is tender and juicy. It's a classic fried snack commonly found at Taiwanese roadside stalls, savory and flavorful.

Famous Taiwanese extra-large fried chicken fillet. Marked as 'uncut' to lock in the internal juices and prevent dryness. The outer batter is crispy, the meat is thick and juicy, usually seasoned with pepper salt.

Fried chicken thigh portion (upper part of the leg bone). Compared to chicken breast, thigh meat is firmer and more elastic, rich in fat, and has a smooth, moist texture that is not dry.

Fried Drumettes (small chicken legs shaped like drumsticks). Smaller in size, four pieces per serving. The meat is tender and easy to hold and eat, suitable for those who enjoy gnawing on meat near the bone.

Classic fried chicken drumstick (lower leg portion). Crispy skin and thick meat, with a satisfyingly firm texture when bitten. It's one of the most popular chicken parts.

Boneless chicken pieces, marinated in a unique sauce then battered and deep-fried. Crispy on the outside and tender on the inside, boneless for easy one-bite consumption. It's the most representative Taiwanese night market snack, often with garlic or basil aroma.

White balls made from squid paste. Lightly golden brown after frying, with a chewy and springy texture. Each bite is filled with sweet and fresh seafood flavor.

Taiwanese-style tempura, a flattened, round fried item made from fish paste. It slightly puffs up during frying, with a lightly crispy skin and a soft, chewy, and fresh interior, carrying the sweetness of fish paste.

Whole capelin, battered and deep-fried. The fish bones are soft and can be eaten directly. The belly is full of roe, offering a rich and popping texture with a strong sea flavor.