Ji Jia Zhuang Liu Tiao Dian

A classic Taiwanese winter dish for nourishing the body. It's made by stir-frying black sesame oil and old ginger, then stewing chicken with rice wine. The broth is rich and fragrant with wine, and the chicken is tender. It has a warming effect.

Rice cooked with fragrant chicken broth instead of water. The rice grains absorb the essence of the chicken broth, with a light savory flavor and chicken oil aroma. It's delicious on its own.

A classic Taiwanese staple. Large chunks of sweet yellow sweet potato are cooked with white rice. The congee has a moderate thickness, and the sweet potato is soft and mashed, with a natural sweetness. It pairs well with various Taiwanese dishes.

A signature Taiwanese stir-fry dish. It's made with a base of equal parts sesame oil, soy sauce, and rice wine, stir-fried over high heat with plenty of basil, garlic, and ginger. The chicken is savory and flavorful, with an irresistible aroma.

A soup dish stewed with tender chicken and fragrant dried shiitake mushrooms. The broth is clear and sweet, blending the umami of the mushrooms with the richness of the chicken. It's a comforting, home-style pot dish.

Winter melon is stewed with chicken for a cooling effect. The winter melon becomes tender and translucent, absorbing the savory flavor of the chicken broth. The soup is light and not greasy, suitable for those with a lighter palate.

A classic Taiwanese restaurant dish. It's made by simmering canned conch meat, garlic sprouts, and squid. The broth is sweet and savory, with the unique flavor of conch and the pungent aroma of garlic sprouts. It has a rich texture.

A winter-only soup made by stewing seasonal pickled mustard greens (刈菜) with chicken. The slightly bitter and sweet taste of the pickled mustard greens makes the chicken soup even more refreshing and delicious.

A combination of the sweetness of chicken and the savory umami of clams. The broth is naturally milky white, with a rich and delicious flavor. A perfect pairing of land and sea.

A Taiwanese hot pot with abundant ingredients including seafood, meat, and vegetables. The broth is sweet and savory, allowing you to enjoy a variety of textures and flavors at once.

Chicken stewed with traditional pickled cucumbers. The sweet and savory flavor of the pickled cucumbers is released into the soup, giving it a unique, mellow taste. It's a nostalgic Taiwanese soup.

A chicken soup stewed in full or half wine, with added medicinal herbs for flavor. The alcohol is flambéed during cooking, leaving only a rich wine aroma and sweetness. It's an excellent choice for nourishing and warming the body.

Chicken stewed with nutrient-rich Brazilian mushrooms. Brazilian mushrooms have a subtle almond aroma, adding a unique, elegant flavor to the clear chicken soup.

Chicken soup stewed with lotus seeds and chestnuts. The lotus seeds are soft, and the chestnuts are sweet. The broth is light with a mellow texture from the starch, offering a delicate flavor.

A soup pot featuring sweet chestnuts and chicken. The chestnuts are cooked until soft and melt-in-your-mouth, releasing their sweetness into the chicken broth, making it smooth and sweet.

Stewed with preserved pineapple sauce and fresh bitter melon. The sweet and sour flavor of the pineapple sauce perfectly balances the bitterness of the bitter melon. The soup is mellow and appetizing, and the chicken is tender and juicy.

Restaurant's signature cold platter, offering three different flavors: black-bone chicken, white-cut chicken, and smoked chicken. The meat is tender and firm, with a chewy skin. It's even better with the special dipping sauce.

Diced chicken is stir-fried with plenty of old ginger chunks. The ginger slices are fried until crispy like crackers, and the chicken is crispy on the outside and tender on the inside, full of ginger's spiciness. It's a dish that pairs very well with drinks.

Cold chicken marinated in Shaoxing wine. The skin is cool and crisp, the meat is tender, and the wine aroma is released with each bite. It's refreshing and not greasy.

Diced chicken is stir-fried with traditional wet-fermented black beans (蔭豉). The savory and sweet flavor of the fermented black beans coats the tender chicken, making it a very appetizing Taiwanese home-style dish.

A classic Sichuan dish where diced chicken is stir-fried with dried chilies, Sichuan peppercorns, and peanuts. It has a tender, slightly spicy flavor with the numbing sensation of Sichuan peppercorns and the crunch of peanuts.

Chicken slices are stir-fried with golden needle mushrooms (金茸). The texture is smooth, the chicken is tender, and the golden needle mushrooms are crisp. The flavor is light and delicious.

A classic Taiwanese braised pork dish. Fatty and lean pork belly is slow-cooked in soy sauce until flavorful. It has a bright red color, is rich without being greasy, and melts in your mouth.

Stewed pork trotters until tender, with a slight spiciness. Rich in collagen, it has a Q, sticky texture and is spicy and appetizing.

Chicken feet are braised with pickled bamboo shoot shreds. The pickled bamboo shoots absorb the collagen from the chicken feet and the braising liquid, offering a sour and appetizing flavor. The chicken feet are tender and flavorful.

Traditional Taiwanese braised napa cabbage. Dried flatfish is used to enhance the flavor. The cabbage is stewed until tender and sweet, absorbing the essence of the broth. It's a classic side dish with an old-fashioned taste.

Pork intestines are cleaned and braised in a special sauce until flavorful. The texture is tender yet chewy, becoming more fragrant with each bite, and has no gamey smell.

Chicken gizzards cooked in saltwater. The texture is crisp and chewy, savory and delicious. It's a cold appetizer with a unique texture, perfect with drinks.

One of Taiwan's most representative home-style dishes. Chopped preserved radish is mixed with egg batter and pan-fried into a thick omelet. The outside is browned and crispy, the inside is soft, and it's full of the savory crunch of the preserved radish.

Although named "Oyster Omelet", this is a restaurant-style preparation. Fresh oysters are coated in batter and pan-fried until golden and crispy. The texture differs slightly from night market snacks, allowing the oyster's natural sweetness to be better appreciated.

Similar to Korean pancakes, sliced loofah is coated in batter and pan-fried into a round cake. Crispy on the outside and soft on the inside, it retains the moisture and sweetness of the loofah, offering a unique texture.

An omelet with added吻仔魚 (small fish). Small fish are rich in calcium and have a savory, oceanic flavor that pairs well with the aroma of eggs. It's a nutritious dish.

Fresh shrimp and eggs are stir-fried. The shrimp are springy and sweet, and the egg is tender and moist. A simple yet delicious classic dish.

Eggplant is flash-fried to preserve its color, then drizzled with a savory minced meat sauce. The eggplant is soft and flavorful, absorbing the aroma of the meat sauce, making it very appetizing.

Dry-fried string beans. The string beans are stir-fried until the skin is slightly wrinkled, then mixed with minced meat and seasonings. They are crisp, savory, and have a wok hei flavor.

Fresh sweet potato leaves are simply blanched and served with garlic soy sauce or scallion oil. The texture is tender and smooth, retaining the original flavor and nutrients of the vegetables.

Stir-fried Penghu or Taiwanese loofah. The loofah is crisp and sweet. Stir-frying releases its natural juices, making it refreshing and palate-cleansing.

Loofah and clams are stir-fried and braised together. The sweet, oceanic flavor of the clams infuses the loofah, and the loofah's sweetness blends into the broth, creating an incredibly fresh and sweet taste.

Fresh cabbage stir-fried over high heat. It retains its crispness and sweetness, with a light garlic aroma. A simple and popular vegetable dish.

Stir-fried water convolvulus with garlic. The stems of the water convolvulus are crisp and the leaves are tender. Stir-fried over high heat preserves its vibrant green color and texture, with a rich garlic flavor.

Stir-fried Taiwanese lettuce (A-Chay). It has a slightly bitter-sweet taste, a crisp texture, and is rich in nutrients.

Bitter melon is braised in sauce until tender. It absorbs the savory and sweet sauce, reducing its bitterness. It's a flavorful vegetarian dish that goes well with rice.

Meat jelly (pork knuckle jelly) formed by the collagen from pork skin. It's crystal clear, with a Q, cool texture, containing meat chunks. It melts in your mouth into a delicious broth.

A chilled cold dish of green bamboo shoots, a summer specialty. Cooked and then chilled, served in pieces with mayonnaise. The texture is crisp and sweet like a pear, a perfect summer refreshment in Taiwan.

Fresh shrimp paste and water chestnuts are deep-fried, wrapped in bean curd skin. The outer layer is golden and crispy, while the filling is fresh and springy, with the texture of whole shrimp.

Traditional Taiwanese marinated clams (鹹拉啊). Raw clams are marinated in soy sauce, garlic, and chili peppers. The meat is tender, savory, and slightly spicy, making it a very appetizing cold appetizer.

A small portion of mushroom chicken soup, suitable for individual enjoyment. The broth is clear and sweet, with the essence of mushrooms and chicken perfectly blended.

A delicious soup made by cooking chicken with clams. The broth is clear and extremely flavorful, with the savory clams enhancing the chicken soup.

A nourishing chicken soup stewed with ginseng and goji berries. It has a light herbal fragrance and a sweet, invigorating broth.

Winter melon stewed chicken soup, refreshing and palate-cleansing. The winter melon is tender and melts in your mouth, and the soup is light and sweet.

A simple clam soup with ginger shreds. The clams are plump, the broth is clear and white, and ginger shreds are added to remove any fishiness and enhance the flavor. It's very fresh and delicious.

A clear soup made with pork stomach slices, usually with pickled mustard greens or ginger shreds. The pork stomach is cleaned thoroughly, without any gamey smell, and has a soft, chewy texture.

Fresh oysters are cooked in soup with ginger shreds and basil or pickled mustard greens. The oysters are plump and sweet, and the broth is full of oceanic flavor.

Single serving of Pineapple and Bitter Melon Chicken Soup. Although the English mentions spareribs, the Chinese name is chicken. The soup has a unique sweet and bitter flavor that becomes sweeter as it cools.

Pork kidney (loin) sliced and cooked in soup. The kidney slices are tender and crisp, and the broth is light and nourishing.

Pork kidney soup cooked with sesame oil. The sesame oil aroma is rich, and the kidney slices are crisp and tender. It's a traditional nourishing soup.

A clear soup made with Swallow dumplings. The Swallow dumpling wrappers are thin and the filling is fresh. They have a smooth texture, and the broth is light and refreshing.

The restaurant's signature homemade pudding. It has a dense and firm texture with a rich egg flavor, paired with a slightly bitter caramel sauce. It's a perfect dessert.

Deep-fried taro balls. Crispy on the outside, with a smooth and sweet taro filling inside. Sometimes it includes a yolk or other fillings. Delicious when served hot.

Vermicelli (glass noodles) are braised with crab. The vermicelli absorb the delicious crab broth and savory sauce, and the crab meat is tender.

Deep-fried shrimp cakes shaped like coins. Made with pure shrimp paste and coated with breadcrumbs before frying. Crispy on the outside and springy on the inside, with a strong shrimp flavor.

Stir-fried black fungus with ginger slices. The fungus has a crisp texture, and the ginger adds warmth and flavor. It's a refreshing and healthy vegetarian dish.

A mix of various mushrooms (such as shiitake, king oyster, oyster mushrooms, etc.) stir-fried together. Rich in texture, full of mushroom umami and polysaccharides.