Hao Xiang Re Chao

Beef slices stir-fried with a large amount of scallion segments over high heat, served over white rice. Tender and juicy beef, with a rich scallion aroma. A classic Taiwanese fast food dish, suitable for single diners.

Shredded pork stir-fried with sweet bean paste or bean paste over high heat, served with white rice. Moderately savory and sweet flavor, rich sauce aroma. A very satisfying dish with rice.

Stir-fried with diced chicken, dried chili peppers, and peanuts, served over white rice. Tender chicken, with a spicy, fragrant, and numbing flavor, and a crispy peanut texture.

Deep-fried pork loin cubes coated in sweet and sour sauce, served with white rice. Crispy on the outside, tender on the inside, with a sweet and sour flavor that whets the appetite, a taste loved by both adults and children.

Classic Taiwanese bento dish, consisting of a fried or braised pork chop with side dishes served over rice. Hearty and savory pork chop.

Shrimp and eggs braised in a thickened sauce, served over rice. Smooth and moist texture, the flavor of eggs and seafood are blended, with a light and fresh taste.

Beef slices stir-fried with vegetables in oyster sauce, served over white rice. Rich oyster sauce flavor, thick sauce, very delicious when mixed with rice.

A mixed braised rice dish containing meat slices, seafood, and various vegetables. Abundant ingredients, moist texture, with different ingredients in every bite.

Cantonese specialty dish, beef slices stir-fried with ho fun (wide rice noodles) and bean sprouts over high heat. Full of wok hei, chewy and flavorful ho fun, and tender beef.

Fried rice stir-fried with shrimp, eggs, and chopped scallions. Distinct grains of rice, with the sweetness of seafood and the aroma of eggs.

Beef slices, shredded or diced, stir-fried with rice over high heat. Rich beef aroma, savory taste, a very filling staple dish.

Shredded pork stir-fried with eggs and white rice. Simple yet classic flavor, tender pork, and distinct grains of rice.

An assorted chow mein dish containing meat slices, seafood, and various vegetables. Rich ingredients, noodles absorbing the umami of various ingredients, rich texture.

Chow mein with shrimp as the main ingredient, stir-fried with vegetables. Smooth noodles, full of the sweet and fresh taste of seafood.

Beef slices stir-fried with noodles and vegetables over high heat. Usually seasoned with satay sauce or soy sauce, with a savory and rich flavor.

Shredded pork stir-fried with vegetables and noodles. Homestyle flavor, tender shredded pork, and chewy noodles.

A noodle soup with abundant ingredients, including meat slices, seafood, and various vegetables. The broth is fresh and refreshing, warm and smooth.

Seasonal fresh green vegetables stir-fried over high heat with garlic. Retains the crisp texture and natural sweetness of the vegetables.

Water shield (wild lotus root) with its unique crispiness, stir-fried with shredded pork. Refreshing flavor, crisp texture, a popular specialty vegetable dish.

Classic Taiwanese home-style dish, made by mixing chopped preserved radish with egg mixture and pan-frying into a thick omelet. Soft texture, with the savory and crispy taste of preserved radish.

Pan-fried eggs with plenty of chopped scallions. Simple and pure, with a rich egg flavor and the sweetness and aroma of green onions.

Pan-fried dish with fresh shrimp. You can taste the springy shrimp in every bite, with a rich texture and nutritious flavor.

Classic Sichuan dish, tender tofu and minced meat braised in a spicy bean paste sauce. Spicy, fragrant, and numbing flavor, with a soft and tender texture, very good with rice.

Pan-fried tofu braised with soy sauce and vegetables. The tofu has a slightly crispy exterior and a soft interior, absorbing the savory and slightly sweet sauce.

Deep-fried tofu coated in a salted egg yolk sauce that has been stir-fried until foamy. Crispy on the outside, tender on the inside, with a rich, savory, and sandy salted egg yolk flavor.

Thinly sliced bitter melon stir-fried with salted eggs. The savory flavor of salted eggs neutralizes the bitterness of the bitter melon, leaving a refreshing and appetite-stimulating aftertaste. It's a dish that clears heat and reduces inflammation.

Sponge gourd stir-fried with salted eggs. The sponge gourd is sweet and juicy, complemented by the savory flavor of salted eggs, creating a unique and refreshing taste.

Stir-fried sword bamboo shoots (a type of slender bamboo shoot) with shredded pork and chili peppers. Crispy and tender texture, slightly spicy and appetizing, with the unique aroma of bamboo shoots.

Fresh clams braised with sponge gourd. The sponge gourd absorbs the delicious broth from the clams, resulting in a tender, sweet, and fresh taste.

Shredded dried tofu stir-fried with shredded pork over high heat. Firm dried tofu, tender shredded pork, a classic home-style dish that goes well with rice.

Eggplant braised with minced pork, chili bean paste, garlic, and ginger. Despite the name 'fish-fragrant', it contains no fish; it refers to a cooking method that mimics braised fish. Soft and flavorful texture, savory, spicy, and slightly sweet.

Fresh clams stir-fried with basil, garlic, and chili peppers over high heat. Plump and sweet clam meat, with a rich basil aroma, a classic Taiwanese stir-fry.

Thin slices of pork belly blanched and then drizzled with a special garlic soy paste. Tender meat that is not greasy, with a strong garlic flavor, savory and appetizing.

Shredded pork stir-fried with sweet bean paste, usually with shredded scallions. Rich sauce flavor, with a sweet and savory taste, suitable for pairing with flatbread or white rice.

Marinated beef slices stir-fried with a large amount of scallion segments over high heat. Tender and juicy beef, with the aroma of scallions fully released. It's a fragrant stir-fried dish.

Pork loin coated in batter and deep-fried, then tossed in sweet and sour sauce. Crispy exterior, tender meat, the sweet and sour taste is very popular.

Diced chicken stir-fried with dried chili peppers and peanuts. Tender chicken, with a spicy, fragrant, and numbing flavor, and the crispiness of peanuts adds layers of texture.

Fresh squid pieces stir-fried with dried chili peppers and peanuts. Springy and fresh squid, combined with the spicy and numbing aroma of Kung Pao flavor.

Squid stir-fried with vegetables in a sweet and sour sauce over high heat. Sweet and sour flavor with a hint of spice, crispy squid texture, a common flavor in Taiwanese night markets.

Pork loin strips deep-fried until golden and crispy, then stir-fried with salt and pepper powder, chopped scallions, and garlic. Crispy on the outside, tender on the inside, savory and slightly spicy, perfect as a bar snack.

Cooked chicken pieces drizzled with piping hot scallion oil sauce. Slippery chicken skin, tender meat, and a rich scallion oil aroma.

Filleted fish coated in batter and deep-fried, then drizzled with sweet and sour sauce. Delicate fish, crispy exterior, sweet and sour flavor that whets the appetite, suitable for the elderly and children.

A Sichuan dish featuring large intestines and duck blood, stewed with pickled vegetables and chili peppers. Served in a small hot pot to keep warm, with a sour and spicy flavor, very good with rice.

Silken tofu braised with crab roe sauce (or carrot puree as a substitute). Golden in color, smooth and tender texture, rich and delicious flavor.

Cod fillets steamed with shredded ginger and scallions, drizzled with steamed fish soy sauce. Retains the delicate, tender texture and natural sweetness of the cod.

Steamed cod topped with crispy fried soybeans. The tenderness of the cod contrasts with the crispiness of the fried soybeans, creating a unique savory flavor.

Large shrimp balls stir-fried with dried chili peppers and peanuts. Springy and sweet shrimp balls, coated in a spicy and savory sauce.

Deep-fried shrimp balls and pineapple slices mixed with mayonnaise. Sweet and sour flavor with a crispy texture, a very popular banquet dish in Taiwan.

Fresh shrimp quickly blanched in boiling water, usually served with mustard soy sauce or ginger vinegar dip. Best to savor the original fresh, sweet, and springy taste of the shrimp.

Shrimp deep-fried until crispy, then stir-fried with salt and pepper, chopped scallions, and garlic. Edible even with the shell, savory and crispy, suitable for pairing with drinks.

Classic Taiwanese dish, flavored with 'three cups' of sesame oil, soy sauce, and rice wine, with basil added for aroma. Flavorful chicken, with a rich and enticing aroma.

Whole sea bass pan-fried and then braised in soy sauce. Tender fish, with a savory and flavorful sauce.

Whole sea bass deep-fried until crispy, then drizzled with sweet and sour sauce. Impressive presentation, crispy on the outside, tender on the inside, sweet and sour, and delicious.

A refreshing soup with green vegetables and egg drops. Light flavor, suitable for balancing heavy stir-fried dishes.

Soup made with fresh clams, with ginger slices to remove fishiness and enhance freshness. The broth is full of oceanic umami, refreshing and delicious.

Fish slices simmered with plenty of ginger slices. Tender fish, clear and fresh broth, with ginger slices that warm the stomach.

Steamed white rice. Chewy texture, the perfect accompaniment to stir-fried dishes.