Gu Cheng Gu Zao Mian Neihu Dian

A generous set meal including signature goose meat, a rice main course, and selected side dishes, allowing you to taste the restaurant's signature delicacies at once.

Set menu featuring pan-seared salmon as the main dish, served with rice and side dishes, a balanced and nutritious meal.

Crispy and sweet fried shrimp roll set, served with rich side dishes and a main course.

A Taiwanese-style old-fashioned sausage set, savory and pairs well with rice.

Tender braised pork rib set, a classic nostalgic delicacy.

Firm lean meat roll set, served with various side dishes.

The restaurant's signature 'Bai Zhan' (plain boiled) goose meat, with chewy skin and tender meat, sweet and juicy, with a faint salty water aroma. Served with special sauce for enhanced flavor.

Traditional flavored oil noodles, can be served as soup noodles or dry noodles. Mixed with pork oil, fried shallots, bean sprouts, and special sauce, full of nostalgic old-fashioned flavor.

Fine rice noodles, refreshing texture. Soup rice noodles are sweet, while dry rice noodles absorb sauce aroma well.

Thick, flat rice noodles (Guo Tiao), chewy and smooth with a rice aroma.

A traditional snack made from pig's blood and glutinous rice, soft, sticky, and chewy texture, usually served with peanut powder and cilantro.

White rice drizzled with braising liquid made from stewed preserved cucumbers and minced meat, balanced sweet and savory, the preserved cucumbers add layers of texture, very appetizing.

Classic Taiwanese staple, white rice topped with braised minced pork with a good fat-to-lean ratio, rich in oily aroma, smooth texture.

Hot white rice drizzled with fragrant goose oil and thick soy sauce, simple yet extremely flavorful, with goose oil aroma in every bite.

Plain white rice.

Fried egg, can be served with rice or noodles.

A single pork meatball, usually added to soup or noodles.

Tender chicken thigh meat cut into pieces, drizzled with piping hot special scallion oil, fragrant and tender.

Pan-seared milkfish belly without bones, crispy fish skin, rich oily fish belly, delicate meat.

Cooked and cooled bamboo shoots cut into pieces, sweet and tender with a crisp texture, served with mayonnaise, a refreshing cold appetizer.

Fresh white shrimp simply blanched, retaining the original sweetness and elasticity of the shrimp meat.

Plump fresh oysters blanched and then drizzled with minced garlic soy sauce and ginger slivers, full of fresh flavor without any fishiness.

Crispy goose intestines blanched with chives and bean sprouts, crisp and refreshing texture, suitable as a bar snack.

Traditional Taiwanese sausage, with a good fat-to-lean ratio, firm texture with sweetness and garlic aroma, usually served with fresh garlic slices.

Shrimp paste wrapped in bean curd skin and deep-fried, golden and crispy on the outside, fresh and delicious inside.

Red-braised pork (fried pork) coated in batter and deep-fried, crispy outside and tender inside, a common Taiwanese side dish.

Pan-seared sliced salmon, firm fish meat, rich in oily aroma.

Well-prepared pork liver, tender and smooth with no gamey taste, usually served with thick soy sauce and ginger slivers.

Smoked shark meat, tender with a slight chewiness, full of unique smoky flavor, served with wasabi soy sauce.

Pork cheek meat, tender with a slight chewiness, excellent texture, a popular item in the 'black and white cut' selection.

Bamboo shoots braised for a long time, absorbing the rich fat from the broth, tender, sour, and fragrant, very refreshing.

Meat roll made with leaner pork, firm and not greasy texture.

Bone-in pork chop, fried then braised, absorbing rich braising liquid, savory and flavorful.

A cold dish made by steaming eggs, century eggs, and salted eggs together, sliced for serving, with rich layers of flavor and a balanced savory taste.

Chilled silken tofu topped with century egg, drizzled with thick soy sauce and sprinkled with bonito flakes and chopped scallions, a classic Taiwanese cold dish.

Smoked pig's ear, thinly sliced, with a crisp and springy texture.

Deep-fried tofu, golden and crispy on the outside, soft on the inside, served with dipping sauce.

Seasonal fresh leafy vegetables blanched and seasoned with thick soy sauce or braising liquid.

Firm and chewy large black dried tofu, braised until flavorful, rich in bean aroma.

Fresh oysters cooked into a clear soup with ginger slivers and basil to remove any fishiness and enhance flavor, resulting in a delicious broth.

Pork wonton soup with thin skin and ample filling, served with a refreshing broth and celery pearls.

Cleaned pork intestines cooked in soup with ginger slivers and pickled cabbage, rich and not greasy broth.

Crispy goose intestine soup, with a sweet and fresh broth and a crunchy texture.

Clear soup made with chewy pork meatballs, sprinkled with celery pearls and pepper.

Refreshing fish ball soup, with soft and chewy fish balls.

Simple and refreshing soup with seaweed and egg drop.