Heilmlin - Traditional Tainan Snacks

Fresh shrimp and a generous amount of black pepper are slow-cooked in a clay pot. The peppery aroma permeates the shrimp, making it spicy, appetizing, and a famous Taiwanese bar snack.

Fresh shrimp are cooked with a generous amount of fresh garlic. The garlic aroma is rich and enhances the sweetness of the shrimp.

Fresh shrimp are stewed with Chinese medicinal herbs and rice wine. The broth is sweet with a hint of wine and has a warming and nourishing effect.

Fresh shrimp are stir-fried with black sesame oil and aged ginger. The aroma is rich, making it a nourishing dish suitable for winter.

Simple salt-grilled fresh shrimp, preserving the original freshness and chewy texture of the shrimp.

Features fresh live seafood of the day, such as crabs (mud crab, hairy crab), lobster, and king prawns. Prices vary according to market fluctuations.

A soup made with mustard greens (jia cai) and chicken. The broth is delicious and has a sweet aftertaste, with tender mustard greens.

Fresh bamboo shoots and free-range chicken are stewed together. The broth is light and sweet, and the bamboo shoots are crisp and tender.

Chicken soup stewed with medicinal herbs and rice wine, either full or half wine. The broth is rich, warm, and aromatic.

Classic Taiwanese nourishing soup. Aged ginger is stir-fried with black sesame oil, then chicken is added and stewed. The broth is rich and oily.

Chicken is stewed with preserved pineapple sauce and fresh bitter melon. The sweet and savory pineapple balances the bitterness of the melon, resulting in a mellow and appetizing broth.

Classic Taiwanese banquet dish, stewed with dried squid, canned snails, and garlic sprouts. The broth is sweet and full of seafood flavor.

Lamb chunks are stewed in a medicinal herb broth. The meat is tender and free of gamey odor, and the broth is warm and nourishing.

Fried salmon head is stewed in a clay pot with napa cabbage, tofu, and other ingredients. The broth is rich and full of satay aroma.

Taiwan's national dish: diced pork with a good balance of fat and lean meat is slow-cooked in soy sauce broth and served over hot white rice.

A traditional noodle dish from Tainan. Oil noodles are served with a minced pork broth, shrimp, and cilantro. The flavor is savory and fresh.

The rice noodle version of Dan Zai noodles, where fine rice noodles absorb the savory minced pork sauce.

The rice noodle version of Dan Zai noodles, with a chewy and smooth texture.

Tender and juicy goose meat, usually served sliced with ginger shreds and dipping sauce.

Pork trotters are braised until the skin is chewy and the inside is tender, rich in collagen, and savory.

Pork tail, rich in collagen, is braised for a long time until it's chewy and has a springy texture.

Pork leg cut, with a good balance of fat and lean meat, braised until tender and flavorful, excellent with rice.

Beef shank is braised and sliced. The meat has tendons and is chewy, with a firm texture.

Cleaned and braised pork large intestine until flavorful and tender, a common Taiwanese side dish.

Braised kelp, with a tender but not mushy texture, and a subtle oceanic flavor.

Thinly sliced pig's ears with cartilage, offering a crisp texture, suitable as a snack with drinks.

Braised dried tofu, infused with the aroma of the braising liquid, has a firm texture.

A platter of assorted braised items, allowing you to enjoy a variety of textures and flavors at once.

Fish roe is steamed, sliced, and drizzled with mayonnaise. The texture is creamy with a slight graininess, and the flavor is sweet and fresh.

Traditional Taiwanese snack: smoked shark meat, tender with a unique smoky aroma, often eaten with wasabi soy sauce.

Boiled and chilled green bamboo shoots are cut into pieces and drizzled with mayonnaise. The texture is crisp and sweet, juicy like a pear.

Fresh baby squid is blanched, then chilled and drizzled with a special sauce. It has a chewy, fresh, and delicious texture.

Raw onion slices are chilled to remove their pungency, then drizzled with Japanese dressing. It's refreshing and appetizing.

Blanched sweet potato leaves drizzled with minced garlic soy paste or minced pork sauce. The texture is soft and tender.

Common blanched greens, with a crisp texture.

Blanched cabbage, retaining its natural sweetness and crispness.

Simply blanched bean sprouts, crisp in texture, usually tossed with sauce or minced pork sauce.

Crispy fried large intestine, usually stuffed with scallions, aromatic and rich in texture.

House-made Taiwanese sausage, with a good balance of fat and lean meat. It's sweet and juicy after grilling, usually eaten with garlic.

Whole squid is charcoal-grilled. The meat is thick and chewy, with a charcoal-grilled aroma.

Authentic cuttlefish balls are deep-fried until golden brown. You can taste cuttlefish pieces in every bite, and the texture is chewy and springy.

Taiwan's specialty milkfish belly is rich in oil. After grilling, the fish oil aroma is captivating, and the meat is delicate.

Marinated pork belly is grilled and sliced. It's savory, pairs well with rice, and is usually eaten with a vinegar and garlic sauce to cut through the richness.

High-quality beef is pan-seared or grilled, served with crispy fried garlic slices. The beef is juicy and the garlic flavor is rich.

Features fresh fish of the day, such as John Dory, Red Drum, or Black Drum, available pan-seared or steamed.

Milkfish belly is cooked into a soup. The broth is clear and delicious, the fish is delicate, and rich in oil.

Fresh clams are cooked into soup with ginger slices to remove any fishiness. The broth is full of the ocean's freshness.

A light bamboo shoot soup with crisp and tender bamboo shoots and a sweet broth.

White radish is cooked into a soup. A simple, rustic, old-fashioned flavor with a refreshing broth.

Chewy pork ball soup, sprinkled with celery seeds and white pepper, very aromatic.

Thick-cut beef is stir-fried with green beans. The beef is tender, and the green beans are crisp.

Classic Taiwanese stir-fry. Sliced lamb or beef is stir-fried with water spinach and satay sauce over high heat. The flavor is rich and pairs well with rice.

Tender leeks are stir-fried with shredded meat. The aroma is unique, and the texture is smooth and tender.

A generous amount of scallion segments and pork slices are stir-fried over high heat. The scallion aroma is rich, with excellent wok hei.

Snails are stir-fried with basil, garlic, and chili over high heat. The texture is crisp and chewy, a classic bar snack.

Crispy goose intestines are stir-fried with sour and savory salted vegetables (pickled mustard greens) and celery. The texture is crisp and appetizing.

Crispy fried anchovies and peanuts stir-fried with scallions and garlic. Crispy and delicious, an excellent snack with beer.

Fresh clams or razor clams are stir-fried with basil over high heat. The sauce is sweet and fresh, with a strong basil aroma.

A famous Hakka dish, stir-fried with pork belly, dried squid, dried tofu, and celery. It's savory, oily, shiny, and very chewy.

A crispy combination of dried small fish and peanuts, savory and slightly spicy, perfect with beer.

Capelin roe is deep-fried and tossed with salt and pepper. It's full of the flavor of fish roe.

Tender egg tofu can be served with seafood stew, red-braised sauce, or stir-fried with salted egg yolk (golden sand).

Taiwanese home-style dish: savory and crisp preserved radish (cai po) is mixed with egg batter and pan-fried into an omelette. The egg flavor is rich.

Scrambled eggs with basil and scallions. The unique aroma of basil elevates the flavor of the scrambled eggs.

A half-cooked fried egg is simmered with sesame oil or soy sauce. The yolk is rich and the flavor is savory.

Sweet green bamboo shoots are shredded and stir-fried with eggs. The texture is a mix of crisp and tender.

Preserved egg is deep-fried and then stir-fried with dried chili and peanuts. It's spicy, flavorful, and the preserved egg is chewy.

Fresh cuttlefish and celery are stir-fried over high heat. The cuttlefish is sweet and springy, while the celery is fragrant and crisp.

Deep-fried cuttlefish pieces sprinkled with salt and pepper, crispy on the outside and tender on the inside. Can be tossed with salted egg yolk (golden sand) for added savory flavor.

Squid (medium size) cooked in a traditional soy sauce and sugar flavor. It's moderately savory and sweet, with a nostalgic taste.

Crispy fried squid tentacles (dragon pearls) are stir-fried with peanuts, scallions, garlic, and salt and pepper. The texture is chewy and springy, a top choice for pairing with drinks.

Fresh oysters are coated in flour and deep-fried until crispy on the outside and soft on the inside. Served with pepper salt, it's full of seafood flavor.

Blanched pork belly is sliced thinly and drizzled with a rich garlic soy paste. It's fatty but not greasy, with a strong garlic aroma.

Seasonal vegetables like sweet potato leaves, water spinach, or cabbage are stir-fried over high heat, remaining crisp and refreshing.

Gourd and clams are steamed together. The gourd absorbs the sweet and savory clam broth, resulting in a tender and sweet texture.

Cabbage is stir-fried with dried chili over high heat, with a little vinegar added for flavor. It's sour, spicy, crisp, and sweet, very appetizing.