Ji Jia Zhuang Ben Dian

Stir-fried dish with whitebait and clam meat. Rich in savory seafood flavor, rich in texture, perfect as a snack with drinks or with rice.

Crispy fried whitebait with stir-fried peanuts. Crispy texture, moderately salty and fragrant, a classic Taiwanese appetizer.

Stir-fried crab dice with dried chili peppers and peanuts. Spicy and flavorful, the crab meat is delicious, a heavy-flavored stir-fry dish.

Fresh squid simply stir-fried, retaining the original sweetness and chewy texture of the seafood. Light flavor, allowing you to taste the original flavor of the ingredients.

Famous Taiwanese delicacy, mullet roe is salted, sun-dried, and sliced. Soft and sticky texture, with a rich salty flavor, usually served with scallions or radish slices.

Crispy celery and tender squid quick-fried together. The squid is chewy, and the celery is fragrant and cuts through richness, a common Taiwanese stir-fry.

Fish fillets pan-fried with butter and garlic. The fish is delicate, with a rich buttery and garlicky flavor, unique in taste.

Fresh abalone marinated in a special sauce. Tender and chewy texture, retaining the sweetness of the abalone. This is the price per piece.

Large shrimp and crispy cashew nuts stir-fried together. The shrimp are sweet and crisp, and the cashew nuts add nutty aroma and texture.

Classic Taiwanese fried dish, wrapped in tofu skin with pork filling, onions, and spices, then deep-fried. Golden and crispy on the outside, juicy and firm inside, often served with sweet chili sauce.

Fried item similar to chicken roll, with a filling made of seafood (e.g., squid or cuttlefish) paste. Crispy and fragrant.

Deep-fried large intestine until extremely crispy. Cleaned without any gaminess, crispy outside and soft inside, excellent flavor with pepper salt.

Fried roll with fresh oysters as the main filling. Every bite is filled with the freshness of oysters, with a crispy exterior.

Balls made from high-quality squid paste, deep-fried to a golden color. Chewy texture, with chunks of squid.

Deep-fried until golden and crispy, small fish (whitebait). Crispy like crackers, rich in calcium.

Fresh oysters deep-fried with a coating. Crispy batter on the outside, tender and juicy oysters inside, deep-fried with basil for added aroma.

Shrimp balls fried until golden and crispy. The filling is plump shrimp paste, with a chewy and delicious texture.

Taiwanese sausage, sweet in flavor, with hints of wine and meat. Eating it with slices of raw garlic is the authentic Taiwanese way.

The restaurant's signature tofu dish. The tofu is silky smooth, braised with a special sauce and chicken broth, full of bean and meat aroma, with a delicate texture.

Dish cooked with chicken blood or pig blood cake and wood ear mushrooms. Tender with a slight chewiness, seasoned with a sour and appetizing flavor.

Bitter melon slices deep-fried until crispy, then tossed with salted egg yolk or pepper salt. Crispy like crackers, significantly reducing the bitterness.

Braised with fermented black beans and fresh oysters. Salty, fragrant, and with a sweet aftertaste, the oysters are tender, a classic and very appetizing Taiwanese dish.

Noodle soup based on the restaurant's proud rich chicken broth. The noodles absorb the essence of the chicken broth, with a delicious soup.

Classic Taiwanese stir-fried noodles with shredded pork and vegetables. The noodles are chewy, full of soy sauce and black vinegar aroma.

Chewy rice noodles stir-fried with mushrooms, shredded pork, and dried shrimp. Dry and fluffy texture, full of old-fashioned flavor.

Fried rice with bacon and eggs. The smoky aroma of bacon combines with the aroma of eggs, with distinct grains of rice.

Fried rice stir-fried with fresh shrimp and eggs. Light and fresh flavor, a staple suitable for all ages.

Not a soup-based noodle dish, but stir-fried noodles with oysters. The noodles absorb the umami, with a moist and smooth texture.

Stir-fried chicken testicles (rooster's testes) and pork kidney with black sesame oil and old ginger. Has nourishing effects, rich aroma, crispy kidney, and tender chicken testicles.

Sliced pork heart stir-fried with satay sauce. The pork heart is crisp and tender, and the satay sauce adds a rich flavor.

Quick-fried chicken testicles (rooster's testes) over high heat. Texture is soft like tofu, with a unique aroma.

Quick-fried pork kidney with high heat, cut into patterns. Emphasizes heat control to maintain the crispness and tenderness of the kidney, usually seasoned with vinegar or soy sauce.

Fried pork ribs coated in a sweet and sour sauce. Crispy outside and tender inside, sweet and sour, an extremely popular dish.

Pork tripe shredded and stir-fried with preserved mustard greens (salt vegetable). The pork tripe is chewy, and the saltiness of the preserved mustard greens removes gaminess and greasiness.

Pork tendon cooked with sweet corn. Pork tendon is rich in collagen, with a chewy and soft texture, and a mild flavor complemented by the sweetness of corn.

Quick-fried chicken innards (e.g., gizzard, heart, liver). Crispy and rich in texture, often with ginger slices or scallions to remove gaminess and enhance flavor.

Salted pork slices stir-fried with scallions. The saltiness of the pork and the spiciness of the scallions combine perfectly, a very appetizing dish.

Pork ribs with wine aroma. The ribs are fried and then braised in sauce, tender and flavorful.

Pork tendon braised with various ingredients (e.g., seafood, vegetables). Rich and layered texture, with soft and chewy tendon full of collagen.

Small fish (whitebait) and amaranth braised with a thickening agent. Smooth texture, rich in nutrients, a light and healthy soup dish.

Meat jelly made by boiling pork skin and meat chunks, then cooling and solidifying. Chewy and cool texture, rich in collagen, a traditional Chinese cold dish.

Boiled green bamboo shoots, chilled and cut into pieces. The flesh is delicate and sweet, juicy like a pear, usually served with mayonnaise.

Roll dish with shrimp filling, likely served cold or different from fried items. Delicious flavor.

Raw salted clams marinated in soy sauce, garlic, and chili. Salty, fragrant, and slightly spicy, with tender meat, an excellent appetizer and accompaniment to drinks.

Soup stewed with dried shiitake mushrooms and chicken. Rich mushroom aroma, sweet chicken broth, warming and nutritious.

Stewed with clams and chicken. The umami of the clams enhances the sweetness of the chicken broth, resulting in a refreshing and delicious soup.

Chicken soup stewed with ginseng tendrils and goji berries. Has a light herbal aroma, with nourishing effects, suitable for winter consumption.

Stewed with winter melon and chicken. The winter melon is soft, and the broth is refreshing and cooling, with natural sweetness.

Famous Taiwanese soup, stewed with white bitter melon and pork ribs. The slight bitterness of the bitter melon combines with the meaty flavor of the ribs, resulting in a mellow broth.

Clear soup made solely with clams, with ginger slices to remove gaminess. The broth is extremely fresh, light, and refreshing.

Sliced pork tripe in soup, usually with preserved mustard greens or ginger slices. The pork tripe is chewy and soft, and the broth is sour and appetizing.

Fresh oysters in soup, with ginger slices and basil. The oysters are plump, and the broth is full of oceanic umami.

Cleaned pork kidney in soup. The kidney is crisp and tender, and the broth usually has a hint of sesame oil or ginger.

Light vegetable soup, containing bamboo shoot slices and wood ear mushrooms. Crispy texture, sweet broth.

Soup made with Yan dumplings (pork-filled dumplings). The Yan dumpling wrappers are smooth and the filling is fresh, with a simple and smooth broth.

Old-fashioned handmade baked pudding. Dense and firm texture, rich egg flavor, with slightly bitter caramel syrup, a classic dessert.

Taro paste shaped into balls and deep-fried. Slightly crispy on the outside, dense and sweet on the inside, full of the natural aroma of taro.

Black wood ear mushrooms (Sichuan wood ear) with ginger, cold-tossed or stir-fried with vinegar. Crispy texture, sour and appetizing.

Stir-fried dish with a variety of mushrooms. The mushrooms are tender, juicy, and full of umami, a healthy vegetarian dish.

Red crab and vermicelli casserole. The vermicelli absorbs the delicious crab broth and sauce, and the crab meat is sweet.

Fried shrimp cake, round like a copper coin. Crispy on the outside coated with breadcrumbs, with a thick shrimp paste filling inside, offering a crispy exterior and chewy interior.