Guan Xiao Er Suan Cai Yu Sanchong Zongdian (Zhi Shou Xianjin)

This dish features pickled cabbage and fresh fish slices as the main ingredients, paired with a rich golden broth. The taste is sour, refreshing, and appetizing, with tender fish slices. Usually served with rice.

A variation of pickled cabbage fish, with fatty beef slices instead of fish. The golden sour broth combines with the rich fatty beef slices for a rich and delicious flavor.

Thinly sliced pork belly simmered in pickled cabbage broth. The pork absorbs the sour and refreshing broth, rich but not greasy, very appetizing with rice.

Broth made from fresh tomatoes, with a mild sweet and sour taste, suitable for those who don't eat spicy food. The fish slices are tender and absorb the fresh tomato flavor.

Fatty beef slices simmered in tomato broth. The richness of the beef fat perfectly blends with the sweet and sourness of the tomatoes, creating a rich flavor.

Tomato creamy soup with pork belly slices. Suitable for all ages, the sour tomato flavor neutralizes the greasiness of the pork belly.

Classic Sichuan spicy flavor. The broth is infused with a large amount of chili peppers and Sichuan peppercorns, making the fish slices numbing, spicy, fresh, and fragrant, stimulating the appetite.

Fatty beef cooked in a spicy broth, similar to spicy hot pot. The beef absorbs the spicy broth, resulting in a tender and fragrant spicy taste.

Spicy broth base with pork belly. A choice for heavy flavor lovers, featuring all four tastes: numbing, spicy, fresh, and fragrant.

Pickled cabbage fish seasoned with Sichuan peppercorns, characterized by its intense numbing sensation and fresh aroma. The fish is tender, numbing but not harsh.

Fatty beef slices simmered in a Sichuan peppercorn flavored broth. The unique numbing aroma enhances the sweetness of the beef.

Pork belly cooked in a Sichuan peppercorn broth. Rich layers of flavor, with a tingling numbing sensation on the tongue, very unique.

Additional portion of meat.

Additional vegetables or hot pot ingredients, cooked in the broth.

Whole fish is grilled and then stewed with plenty of minced garlic and fermented black beans. The fish skin is charred and fragrant, the fish meat is tender and flavorful, with a rich garlic aroma.

Whole fish is grilled and then stewed in a red oil spicy broth. Full of chili and spice aroma, with a heavy, spicy, fresh, and fragrant flavor.

Bullfrog meat stir-fried with perilla leaves and chilies. The unique aroma of perilla removes any gaminess, and the frog meat has a firm texture similar to chicken.

Spicy stir-fried bullfrog dish. Stir-fried with plenty of dried chilies and Sichuan peppercorns, the frog meat is crispy on the outside and tender on the inside, with a numbing and fragrant spicy flavor.

A famous Sichuan dish. Chicken pieces are fried until crispy, then stir-fried with a large amount of dried red chilies and Sichuan peppercorns. Spicy, fragrant, and crispy, suitable as a bar snack.

Stir-fried with plenty of scallion segments on the basis of spicy chicken. The aroma of scallions combined with the spicy flavor adds layers of taste.

Japanese-style fried chicken pieces. Marinated chicken is coated and deep-fried, resulting in a crispy exterior and juicy interior.

Shrimp balls fried to a golden crisp, possibly with a molten cheese or sauce filling. Crispy and chewy texture.

Battered and deep-fried calamari rings. Chewy texture, crispy exterior, a popular snack.

Fried fries mixed with black truffle sauce or truffle oil. Possesses a rich truffle aroma, enhancing the flavor of the fries.

Traditional Sichuan dessert. Glutinous rice ci ba fried until crispy on the outside and soft on the inside, drizzled with brown sugar syrup and soybean powder. Sweet and soft.

Chilled lotus root slices drizzled with spicy red oil sauce. Crisp texture, spicy and appetizing.

Boneless chicken feet tossed in a sweet and sour sauce. Chewy and crisp texture, convenient to eat.

Cold tossed cucumber. Crisp and refreshing, usually with garlic and vinegar. A great palate cleanser.

Chilled lotus root slices with a hint of yuzu. Refreshing sweet and sour taste, crisp and tender texture.

Cold tossed fish skin. Rich in collagen, with a chewy and springy texture, usually tossed in a slightly spicy sauce.

Cold tossed wood ear mushrooms. Crisp texture, rich in nutrients, a refreshing appetizer.

Whole baby octopus, cold tossed. Tender and chewy texture, bite-sized.

Steamed white rice. Served with strongly flavored dishes.

Thin, transparent mung bean noodles. Cooked in the broth, they absorb plenty of flavor.

A signature Taiwanese beverage. Combines the sweetness of winter melon tea with the sourness of lemon. Cooling and thirst-quenching.

Grapefruit juice with green tea. Rich fruit aroma with the fragrance of green tea.

Orange juice with green tea. Balanced sweet and sour, rich in Vitamin C.

Passion fruit flavored beverage. Sweet and sour, with the unique tropical fruit aroma of passion fruit.

Tea leaves steeped in cold water to reduce bitterness and retain sweetness. Refreshing and palate-cleansing.

A famous Chinese herbal tea beverage. Sweet taste with herbal aroma, suitable for consumption with spicy food.

A local Taiwanese lager beer. Smooth taste, rich carbonation, a common choice for gatherings.

American lager beer. Light and refreshing taste, with low bitterness.

Bottled beer. Gold Medal is Taiwan Beer, Kirin is Japanese beer, and Heineken is Dutch beer.