Hao Xiang Re Chao

Beef slices and scallion segments stir-fried over high heat, rich in aroma, savory and goes well with rice, a classic fast food dish with white rice.

Shredded pork stir-fried with sweet bean paste or bean paste over high heat, with a rich sweet and savory flavor, very appetizing.

Diced chicken stir-fried with dried chilies and peanuts, with a numbing, spicy, and fragrant taste, a famous Sichuan dish.

Crispy fried pork loin coated in a sweet and sour sauce, bright red in color, with a crispy exterior and tender interior.

Classic Taiwanese bento dish, includes a piece of fried or braised pork chop, served with side dishes and white rice.

Tender shrimp with silky egg drops in a thickened sauce, poured over white rice, moist and smooth.

Beef slices braised with vegetables in oyster sauce, the sauce is fresh, sweet, and savory, full of Cantonese flavor.

A topping made by braising various meats, seafood, and vegetables, rich in nutrients, light and delicious.

Classic Cantonese noodle dish, stir-fried with beef slices, preserved vegetables, and ho fun noodles over high heat, emphasizing wok hei for a chewy and slightly charred texture.

Fluffy fried rice with fresh and crisp shrimp, a blend of egg and scallion fragrance, refreshing taste.

Shredded or sliced beef stir-fried with rice over high heat, with the umami of beef in every bite.

Rice stir-fried with shredded pork, eggs, and chopped scallions, home-style flavor, simple and delicious.

Stir-fried noodles with various ingredients such as shredded pork, seafood, and vegetables, rich and satisfying.

Stir-fried noodles with shrimp as the main ingredient, the noodles absorb the umami, suitable for seafood lovers.

Beef slices stir-fried with vegetables and oil noodles, rich in soy sauce flavor, smooth noodles.

Traditional Taiwanese stir-fried noodles, shredded pork stir-fried with vegetables over high heat, savory and flavorful.

Noodles with abundant toppings, clear and sweet broth, including meat slices, seafood, and vegetables.

Seasonal vegetables stir-fried over high heat to retain their crispness and vibrant green color.

Crispy water shield vegetables stir-fried with shredded pork, often flavored with preserved plums, unique flavor.

Classic Taiwanese home-style dish, savory preserved radish (cai po) mixed into egg batter and pan-fried into a thick omelet, crispy outside and tender inside.

A simple yet delicious fried egg dish with plenty of chopped scallions, the eggy aroma is enhanced by a rich scallion fragrance.

Fried egg with fresh shrimp, rich in texture, a perfect blend of seafood and egg aroma.

Tender tofu with spicy minced meat sauce, distinct Sichuan peppercorn aroma, a dish that goes very well with rice.

Pan-fried tofu braised with soy sauce and vegetables, absorbing the savory and sweet sauce, flavorful.

Fried tofu coated with salted egg yolk sauce and stir-fried, with a sandy texture, savory and rich.

Thinly sliced bitter melon stir-fried with salted eggs, the savory flavor of the salted eggs balances the bitterness of the bitter melon, refreshing and cooling.

Tender loofah paired with salted eggs, the broth is fresh and sweet, with a smooth texture.

Crispy and tender sword bamboo shoots stir-fried with bean paste or shredded pork, slightly spicy and appetizing.

Fresh clams braised with loofah, no need for excessive seasoning, relying entirely on the natural sweetness of clams and loofah.

Shredded dried tofu stir-fried with shredded pork, rich and chewy texture, a common appetizer.

Soft eggplant absorbs the sweet, sour, and slightly spicy fish-fragrant sauce, perfect with white rice.

Fresh clams stir-fried with basil, garlic, and chili over high heat, a fragrant Taiwanese stir-fry.

Blanched pork belly slices drizzled with special garlic soy paste, rich without being greasy, with a strong garlic aroma.

Shredded pork stir-fried over high heat with sweet bean paste, rich and sweet flavor, with shredded scallions for a refreshing touch.

Marinated beef slices quickly stir-fried with plenty of scallions, tender meat with a fragrant scallion aroma.

Classic Chinese dish, fried pork loin coated in a sweet and sour sauce, loved by adults and children.

Diced chicken stir-fried with dried chilies and peanuts, numbing, spicy, and fragrant, with a rich texture.

Squid cooked in the Kung Pao style, chewy squid with the spiciness of dried chilies, appetizing and good with drinks.

Fresh squid stir-fried with vegetables over high heat, lightly thickened to maintain the tenderness and crispness of the squid.

Crispy fried pork loin strips tossed with salt and pepper and spices, savory and crispy, suitable as a snack.

Poached chicken drizzled with hot scallion oil, the skin is smooth, the meat is fresh and delicious, with an overflowing scallion oil aroma.

Boneless fish fillets deep-fried until crispy and drizzled with sweet and sour sauce, boneless for easy eating, sweet and sour.

Spicy hot pot made with large intestines and duck blood, slightly spicy and vigorous, very good with rice.

Tofu braised in a sauce mimicking crab roe, golden in color, smooth, and savory.

Cod is tender, steamed to retain its original flavor, with shredded scallions and ginger to enhance freshness.

Steamed cod topped with crispy fried soybeans, the savory crispness of the soybeans contrasts with the tender fish.

Large shrimp are battered and fried, then seasoned in the Kung Pao style, with a spicy flavor and the elasticity of shrimp meat.

Popular Taiwanese dish, fried shrimp balls with pineapple slices, mixed with mayonnaise, sweet and sour and appealing.

Fresh shrimp are blanched in water to best appreciate their natural sweetness, usually served with wasabi and soy sauce.

Whole shrimp deep-fried and then stir-fried with salt and pepper spices, crispy shell and tender meat, suitable for eating whole or peeling.

Chicken cooked with sesame oil, soy sauce, and rice wine, with basil added for fragrance, a classic with a rich aroma.

Whole sea bass first pan-fried then braised, the sauce is flavorful, the fish is delicate, suitable for sharing.

Whole sea bass deep-fried until golden and crispy, drizzled with a rich sweet and sour sauce, grand in presentation, with a sweet and sour taste.

A simple and refreshing soup with seasonal vegetables and tender egg drops, suitable for cleansing the palate.

Clam soup cooked with shredded ginger, the broth is fresh, sweet, and clear, full of oceanic flavor.

Fish fillets are tender, the broth is seasoned with shredded ginger to remove fishiness and enhance flavor, refreshing and warming.

Steamed white rice cooked to the perfect tenderness, essential for pairing with stir-fried dishes.