Jia Jia Hakka Cuisine

A sumptuous set menu for seven people, including several classic Hakka dishes and fresh seafood. From the appetizing salt-baked chicken to the delicate steamed fish and shrimp, complemented by stir-fries and soup, the dishes are rich and varied. Suitable for family dinners or group dining.

A banquet set menu designed for eight people, featuring traditional flavors like braised pork hock and ginger shredded pork intestines, as well as seafood delicacies such as steamed shrimp and steamed fish. Soup and fruit complete the meal. Suitable for gatherings that appreciate traditional Taiwanese and Hakka flavors.

A luxurious set menu for ten people, ideal for large families or business banquets. It includes premium ingredients such as braised pork hock, Matsusaka pork, and steamed beef brisket, along with skillful dishes like aged preserved vegetable chicken soup. Dessert is served at the end, offering a complete culinary feast.

Fresh oysters are quickly stir-fried with fermented black beans. The savory and rich sauce coats the ingredients. The oysters are tender, and the fermented black beans bring out a sweet and lingering flavor. Excellent served with white rice.

Fish fillets are pan-fried until golden, then braised with soy sauce, sugar, and seasonings. The fish is tender and absorbs the sauce, with a balanced sweet and savory flavor, a comforting home-style dish.

Tender fish fillets are stir-fried with a sweet and sour sauce, featuring the tang of vinegar and the sweetness of sugar. The texture is smooth and appetizing, refreshingly sour without being greasy.

Fresh shrimp are simply steamed with salt to preserve their original sweetness and elasticity. Suitable for diners who enjoy the pure taste of seafood.

A Hong Kong-style dish. Crispy fried shrimp are paired with plenty of fried garlic crisps and chili peppers. The texture is crispy, with a rich garlic aroma and a hint of spice, excellent with drinks.

Fresh shrimp are stir-fried with yellow chives. Yellow chives have a crisp texture and a unique aroma, complementing the freshness of the shrimp for a light and refreshing taste.

Classic Taiwanese dish. Crispy fried shrimp balls are paired with sweet and sour pineapple slices and mayonnaise. The texture is crispy outside and tender inside, with a pleasing sweet and sour taste that is loved by both adults and children.

Fresh squid segments are quickly stir-fried with snow peas. The squid is chewy and elastic, while the snow peas are crisp, creating a home-style seafood dish with rich texture.

Chewy squid is stir-fried with a sweet and sour sauce. It has a strong sourness with a hint of sweetness, very appetizing and refreshing.

Stir-fried squid is cooked with "three cups" of sesame oil, soy sauce, and rice wine, along with basil, ginger slices, and garlic. The aroma is rich, with a blend of sweet and savory flavors, a distinctly Taiwanese dish.

Plump fresh oysters are combined with crispy fried dough sticks, usually served with minced garlic or sauce. The fried dough sticks absorb the oyster's freshness, creating a rich texture that is crispy yet tender.

Fresh shrimp are placed on top of flat rice noodles and steamed with a generous amount of minced garlic sauce. The freshness of the shrimp and the aroma of garlic permeate the flat rice noodles below, which are chewy and flavorful.

Tender cod is cooked by steaming, usually with shredded scallions, ginger, and a little soy sauce. The fish melts in your mouth, with a light and fresh flavor.

Threadfin bream, with its delicate texture and rich fat, is pan-fried until the skin is golden and crispy. The fish is tender and juicy, and can be enjoyed simply with a dip of pepper salt.

Marble goby (or similar fish) is steamed with salted winter melon. The sweet and savory flavor of salted winter melon enhances the fish's natural sweetness, with a unique traditional taste.

Features both fish fillets and squid, cooked in a sweet and sour sauce. You can enjoy the tender fish and chewy squid at the same time, with a rich texture.

Tender sweet potato leaves are stir-fried with black sesame oil or blanched and served with sauce. The sesame oil aroma is rich, and the sweet potato leaves are tender and smooth, a healthy traditional vegetable dish.

Traditional Hakka dish. Bamboo shoots are braised for a long time in broth or chicken oil. The bamboo shoots absorb the essence of the broth, are tender and not bitter, and are full of oily flavor.

Eggplant is flash-fried to preserve its color, then stir-fried with basil, garlic, and soy sauce. The eggplant is soft and flavorful, with a strong basil aroma, very appetizing with rice.

Crisp cabbage is stir-fried with fermented bean curd. The savory and wine aroma of the fermented bean curd adds layers of flavor to the cabbage, which is crisp and sweet.

Long, slender water spinach is stir-fried over high heat, usually with preserved plums or shredded pork. The texture is crisp and refreshing, with a faint lotus fragrance.

Tender baby cabbage is cooked with crispy fried egg floss. The egg floss, after absorbing the broth, is fragrant, and the baby cabbage is sweet and tender.

Mountain fern leaves are thick and crisp, usually stir-fried with small dried fish and fermented black beans. The texture is crisp with a slight sliminess, possessing the unique flavor of wild vegetables.

Thinly sliced bitter melon is stir-fried with salted egg yolk until it forms a sandy texture. The savory salted egg perfectly balances the bitterness of the melon, resulting in a savory and lingering flavor.

Tender pea shoots are stir-fried over high heat. Pea shoots have a delicate texture and a special fresh aroma. Simple seasoning allows you to taste the original flavor of the vegetables.

Tender bamboo shoots are stir-fried with salted egg yolk. The bamboo shoots are crisp and refreshing, coated with a savory egg yolk sand, with a unique and appetizing flavor.

Tender loofah is braised with dried anchovies. The sweetness released by the loofah blends with the umami of the anchovies, resulting in a clear, sweet broth and a smooth texture.

Beef slices are stir-fried over high heat with basil. The unique spicy aroma of basil combines with the meaty flavor of beef, creating a rich and hearty dish that pairs well with rice.

Beef slices are stir-fried with pineapple slices. The natural enzymes in pineapple tenderize the beef, and the sweet and sour fruit aroma cuts through richness and enhances freshness.

Tender ginger shreds, which are less spicy, are stir-fried with shredded beef. The ginger shreds are crisp and remove any gaminess, while the beef is tender and fresh, with a slightly spicy and refreshing taste.

Beef slices are quickly stir-fried with Taiwanese or Korean kimchi. The sour, spicy, and crisp kimchi combines with the fresh beef, making it very appetizing.

Shredded dried tofu is stir-fried with shredded beef, often a variation of Hakka stir-fry. The dried tofu is aromatic and has a rich, chewy texture.

Black pepper beef served on a hot iron plate, sizzling when it arrives. The beef is tender and smooth, the black pepper sauce is rich and spicy, with an enticing aroma.

Premium beef brisket is cooked in a clear broth. The broth is light and not greasy, and the beef brisket is stewed until tender and flavorful, retaining its original taste.

A labor-intensive traditional dish. Duck meat is deboned and layered with smooth taro paste, then deep-fried. The skin is crispy, the taro paste inside is soft, sweet, and fragrant, and the duck meat is savory, creating a rich texture.

Classic Taiwanese home-style dish. Crispy and savory preserved radish (luo bo gan) is mixed into egg batter and pan-fried into a thick omelet. The egg is rich and flavorful, with the savory sweetness and crispness of the preserved radish.

A pan-fried egg with fresh oysters and basil. The basil has a strong aroma, and the oysters are juicy, a flavorful egg dish with a Taiwanese flair.

A pan-fried egg with dried anchovies and chives. Dried anchovies add a seafood umami, while chives provide a unique aroma and texture.

Scrambled or pan-fried eggs with fresh shrimp and chopped scallions. The shrimp are crisp and bouncy, the scallions add aroma, and the texture is soft and tender, suitable for all ages.

The exterior of the egg tofu is fried until wrinkled like old skin, while the interior remains tender. After being braised in sauce, it absorbs the rich broth, resulting in a texture that is firm on the outside and tender on the inside.

Creative stinky tofu dish, usually stir-fried with preserved egg, salted egg, and spices. The unique aroma of stinky tofu combines with the rich flavors of salted egg and preserved egg, a must-try for those who enjoy strong flavors.

A casserole dish cooked with crab meat and tofu. The broth is rich and savory, and the tofu is tender, perfect for pouring over white rice.

Fresh pork liver slices are pan-fried until the edges are crisp and the inside is tender, seasoned with a sweet and savory flavor. Precise heat control is crucial; the liver is tender and moist, not dry, and very aromatic.

A famous Sichuan dish with a Taiwanese adaptation, including pork intestines and duck blood, stewed with bean paste and Sichuan peppercorns. The flavor is spicy and rich, very good with rice.

Classic Hakka dish. Fatty pork intestines are quickly stir-fried with plenty of ginger shreds and white vinegar. The flavor is intensely sour, and the intestines are chewy and elastic, appetizing and refreshing.

Crisp pork wontons are stir-fried with king oyster mushrooms. The wontons are well-prepared with no gaminess and have a crisp, tender texture. King oyster mushrooms add textural layers.

Pork wontons are stir-fried with black sesame oil and ginger slices. The sesame oil is warming and nourishing, and the wontons are crisp, a nourishing dish suitable for autumn and winter.

Taiwan's signature dish. Chicken is cooked with sesame oil, soy sauce, and rice wine, with basil added before serving. The chicken is savory and flavorful, with an enticing aroma.

Traditional Hakka dish. Chicken is salted and then steamed or poached. The skin is yellow and the meat is white, with a firm, savory texture. It tastes even better dipped in plum sauce.

Poached chicken is drizzled with hot scallion oil. The scallion oil enhances the chicken's sweetness, with a rich scallion aroma and tender, juicy skin.