Hao Jia Shi Tang

Whole giant squid, battered and deep-fried. The skin is golden and crispy, and the meat is tender and chewy. Generous portion, usually sprinkled with salt and pepper to enhance the flavor, releasing a rich aroma.

Grilled chicken leg with a rich garlic sauce. The chicken is tender and flavorful, with a captivating garlic and savory sauce aroma. Suitable for diners who enjoy strong flavors and chicken dishes.

Fried pork cutlet with melted cheese in the middle. Crispy on the outside and soft on the inside with a bite, the cheese is rich and stringy. Rich in texture, a beloved classic Western-style Japanese dish.

Fried pork loin cutlet drizzled with a sauce similar to Okonomiyaki and mayonnaise, sprinkled with bonito flakes. A blend of sweet and savory flavors, characteristic of Japanese street food.

Mackerel pan-fried or grilled until golden brown. Rich in oil and delicate in texture. Served with lemon juice, it's sour, fragrant, and cuts through the richness, highlighting the fish's freshness.

Restaurant's signature fried pork chop, marinated with special seasonings. Crispy on the outside, firm and chewy on the inside. The marinade is flavorful, presenting a traditional Taiwanese pork chop taste.

Thai-style stir-fried minced pork with chili, minced garlic, and basil, stir-fried over high heat. Salty, fragrant, and spicy, it's very appetizing and goes well with rice.

Chicken dish braised with Shaoxing wine. The meat is tender and juicy, with a unique, elegant aroma of wine. Rich flavor, suitable for those who like traditional Chinese tastes.

Whole large chicken leg, battered and deep-fried. The skin is golden and crispy, while the meat inside remains tender and juicy. A classic choice for bento main dishes.

Chicken cutlet coated in a special batter and deep-fried. The skin is exceptionally crispy, and the meat is thick and not dry. The texture is similar to the fried chicken cutlets commonly found in Taiwanese night markets.

Pork chop that is fried first and then braised, absorbing the aroma of the special braising liquid. The skin is moist and tender, and the meat is flavorful. An old-fashioned Taiwanese preparation.

Fried egg pouch drizzled with savory and rich Zha Jiang sauce (minced meat stir-fried with bean paste). The combination of egg and sauce is very appetizing and goes well with rice.

Taiwanese dry-mixed noodles, topped with Zha Jiang sauce made from stir-fried bean paste, minced meat, and dried tofu, usually served with shredded cucumber. Savory and rich after mixing.

Japanese steamed egg custard, with a texture as smooth and delicate as pudding. Usually contains ingredients like fish cake, mushrooms, or clams, with a light and fresh taste.

Assorted daily changing cold appetizers or braised small dishes, subject to daily availability.

The restaurant's daily brewed hot soup. The flavor varies daily, commonly including seaweed and egg drop soup or miso soup.

Steamed white rice.

Deep-fried egg at high temperature. The egg white edges are crispy, and the yolk is usually half-cooked or fully cooked, with a rich aroma.

A la carte garlic-flavored braised chicken, available in large or small portions. Suitable for adding dishes or sharing among multiple people.