Hai Jiu Penghu Seafood Restaurant

Fresh scallops are lightly seared on the surface, preserving their tender texture and sweetness inside. With a slight char, the texture is soft and juicy.

A platter of assorted sashimi, including tuna, salmon, swordfish, and more. Fresh ingredients with thick-cut slices offering a substantial texture, allowing you to taste the flavors of different fish at once.

Fresh tuna slices, with bright red meat and a moderately tender texture. It has the unique fresh and delicious taste of tuna, a classic sashimi choice.

Salmon slices rich in fat, melt in your mouth. The meat is bright orange-red, with a sweet and rich flavor, loved by many.

Swordfish meat is pale in color, with a chewy and elastic texture. The flavor is fresh and delicate, suitable for diners who prefer a light taste.

Nigiri sushi made by pressing fresh tuna slices onto sushi rice. The freshness of the fish and the sweet and sour taste of the sushi rice are perfectly combined.

Plump salmon slices served with sushi rice, the rich aroma of the fat melts in your mouth. The texture is smooth and it is a popular item in Japanese sushi.

Refreshing slices of swordfish served with sushi rice, with a firm and elastic texture. The flavor is fresh and clean, allowing you to taste the natural sweetness of the fish.

A nigiri sushi platter featuring various types of fish, usually including tuna, salmon, and swordfish. Enjoy multiple textures and flavors at once.

Thick sushi rolls with various ingredients, possibly wrapped in roe or seaweed. Rich fillings with diverse textures and vibrant colors.

Vinegar rice wrapped in braised sweet tofu skin, sprinkled with fragrant sesame seeds. The flavor is moderately sweet and savory, suitable for vegetarians.

Seaweed wrapped with fresh shrimp, asparagus, shredded lettuce, and mayonnaise. The texture is crisp and refreshing. It is recommended to eat as soon as possible after serving to prevent the seaweed from softening.

A hand roll featuring crisp green asparagus as the main ingredient, with lettuce and mayonnaise. The flavor is light and refreshing, rich in the sweetness of vegetables.

Thick-cut ribeye portion, seasoned with rosemary and pan-seared. Rich in fat, the meat is tender and juicy, with herbal notes adding layers of flavor.

Beef short rib pieces stir-fried with mushrooms. The beef has a chewy texture, and the mushrooms absorb the savory juices of the meat, releasing a rich aroma.

Matsusaka pork (pork neck) coated with miso and rock-grilled. The texture is crisp and chewy, and the miso brings out a sweet and savory Japanese flavor.

Matsusaka pork slices stir-fried over high heat with a special sauce. The pork is crisp, and the sauce is rich and savory, making it a great accompaniment to rice.

Classic Taiwanese three-cup dish, using free-range chicken thigh and abalone mushrooms. Braised with sesame oil, soy sauce, rice wine, and basil, the aroma is intoxicating, and the chicken is firm and elastic.

Soup made with fresh fish, with a choice of a refreshing ginger-scallion broth or a rich and savory Japanese miso broth.

Soup with wild seaweed and handmade fish balls. The seaweed brings the freshness of the sea, the fish balls are chewy and elastic, and the broth is clear and sweet.

A nourishing soup combining Chinese yam and clams. The broth is fresh and clear, the Chinese yam is soft, and the clams add a natural savory flavor.

A simple and delicious home-style soup, using Penghu's specialty fish balls with smooth egg drops. The broth is clear and refreshing, suitable to accompany various dishes.

A vegetarian individual soup containing various mushrooms and goji berries. The broth is light and sweet, rich in mushroom aroma and nutrients.

Matsusaka pork stir-fried in sesame oil, served with smooth noodles. The sesame oil aroma is rich, and the Matsusaka pork is crisp and tender. A nourishing and delicious dish.

Glass noodles absorb the soup and the fresh flavor of wild seaweed. The texture is chewy and smooth, and the unique flavor of the seaweed makes this dish more distinctive.

Fried rice stir-fried with XO sauce and fresh sea urchin. The rice grains are distinct, and each bite is filled with the rich and sweet flavor of sea urchin and the slightly spicy and savory taste of XO sauce.

Luxurious fried rice with diced mullet roe and XO sauce. The savory flavor of the mullet roe and its unique texture add a premium flavor to the fried rice.

Classic shrimp fried rice enhanced with XO sauce. The shrimp are crisp and tender, and the fried rice has a strong wok hei, with a captivating aroma.

Fried rice based on XO sauce, with a choice of salmon, whitebait, or shredded pork. The flavor is savory and slightly spicy, with a rich texture.

Shredded Matsusaka pork stir-fried with eggs over high heat. The pork is crisp and tender, with a rich egg flavor. A simple yet satisfying main course.

A congee stewed with a variety of fresh seafood. The rice grains are fully absorbed with the essence of the seafood broth, with a sweet and warming flavor.

Vermicelli stir-fried with fresh oysters, a Penghu specialty. The oysters are plump and juicy, and the vermicelli is chewy and elastic, full of oceanic flavor.

Vermicelli stir-fried with shredded pumpkin (golden melon). The natural sweetness of the pumpkin coats the vermicelli, resulting in a moist and sweet texture.

Vegetarian version of pumpkin vermicelli, without any meat ingredients. It still retains the sweetness of pumpkin and the elasticity of vermicelli, refreshing and delicious.

Classic Taiwanese snack flavor, stir-fried with shredded meat and vegetables. The vermicelli absorbs the sauce, making it savory and flavorful with a rich texture.

Vegetarian sesame oil noodles. The noodles are smooth and mixed with fragrant sesame oil, simple yet nourishing.

Fresh Penghu oysters coated in batter and deep-fried. The crust is golden and crispy, while the inside is tender and juicy, full of oceanic flavor. A popular appetizer.

Deep-fried Red New Bride fish, a small fish unique to Penghu. The meat is delicate and fried to a crispy perfection. Usually, the whole fish can be eaten (depending on bone hardness).

Authentic Penghu cuttlefish balls. You can bite into cuttlefish pieces with every bite. The texture is chewy and firm, full of fresh flavor.

Large portion of Penghu cuttlefish balls, suitable for sharing among many. The exterior is lightly fried to a crisp, while the interior remains elastic and sweet.

Small anchovies coated in flour and deep-fried. The texture is crispy like crackers, becoming more fragrant with each chew, and rich in calcium.

Stir-fried wild seaweed from Penghu with eggs (Guihua refers to scrambled eggs). The seaweed is crisp and tender, with a taste of the ocean, and the egg adds a smooth texture.

Stir-fried with sun-dried cauliflower from Penghu. The texture is crisp and unique, with concentrated vegetable sweetness and sun-dried aroma.

Penghu's special pickled cabbage, with a crisp texture and natural sourness. It is very appetizing when stir-fried and helps to cut through richness.

Fresh broccoli stir-fried with mushrooms. Refreshing and healthy, retaining the crispness and original flavor of the vegetables.

Seasonal fresh vegetables are stir-fried with simple seasoning to bring out their natural sweetness.

Fresh Japanese scallops stir-fried with colorful bell peppers. The scallops are tender and delicious, the bell peppers are crisp, and the dish is a feast for the eyes, nose, and palate.

Stir-fried with a special sauce over high heat. Crystal fish or other translucent ingredients have a Q texture, with a rich sauce flavor and unique taste.

A refreshing stir-fried vegetable dish, possibly using white ingredients like white bitter melon or radish paired with green vegetables. The texture is crisp, and the seasoning is light and elegant.

King oyster mushrooms coated in salted egg yolk (golden sand) and deep-fried or stir-fried. The salty and sandy texture of the salted egg yolk envelops the juicy king oyster mushrooms, creating a captivating flavor.

King oyster mushrooms cooked in Kung Pao style with dried chilies and Sichuan peppercorns. The flavor is spicy and numbing, and the texture of the king oyster mushrooms resembles chicken, making it very appetizing.

Hundred-layer tofu with Sichuan spicy seasoning. The tofu absorbs the chili oil and Sichuan peppercorn aroma, with a soft and flavorful texture, and an addictive spicy kick.

Diced radish cake is deep-fried or pan-fried, then stir-fried with XO sauce. Crispy outside and soft inside, the spicy and savory XO sauce enhances the flavor of the radish cake.

Crisp cabbage stir-fried with dried chilies. It retains the crisp sweetness of the cabbage while having the characteristic spicy flavor of Kung Pao.