Jia Xing Yu Wan Dian

A signature Taiwanese thick soup, thickened with bonito broth, rich and smooth. Features crisp squid chunks, enhanced with black vinegar and cilantro.

Rich thick soup with squid and mushroom meatballs, served with noodles or vermicelli. Mushroom meatballs are chewy with a savory mushroom flavor.

A noodle soup combining crisp squid and chewy fish balls. The broth is sweet and thick, a rich staple dish choice.

Squid soup with noodles or vermicelli for added fullness. The noodles absorb the thick soup, becoming smooth and flavorful.

A double-ingredient thick soup with mushroom meatballs and squid, rich in texture. Ideal for those who enjoy multiple toppings.

A combination of fish balls and squid in a thickened soup, full of fresh flavor.

Thick soup made with milkfish skin and fish paste. The fish skin is tender and gelatinous, a traditional Taiwanese flavor.

A double delight of fish balls and fish skin, generously portioned. Served with a rich thick soup for a multi-layered texture.

A thick soup with mushroom meatballs and tender fish skin. The aroma of mushrooms complements the sweet flavor of the fish skin.

A thick soup combining the crispness of squid and the tenderness of fish skin, with a rich seafood flavor.

Fish skin soup with noodles or vermicelli, allowing you to enjoy the fresh fish skin and have a satisfying meal.

A hearty noodle soup with fish balls and fish skin. Fish balls are chewy, fish skin is smooth, a perfect match with noodles.

Noodle soup with mushroom meatballs and fish skin. Mushroom meatballs add texture and aroma.

A deluxe noodle soup containing both squid and fish skin. Rich and diverse textures, full of fresh flavor.

Clear broth with mushroom meatballs. Meatballs are typically made from pork mixed with chopped mushrooms, firm and elastic.

Fuzhou fish balls are characterized by a soft fish paste outer layer, with seasoned minced pork filling inside. Juice flows out when bitten.

A soup featuring two types of meatballs: fish balls and mushroom meatballs. The broth is light and savory.

Simple and delicious fish ball noodle soup. Clear broth base with tender fish balls and noodles.

Mushroom meatball soup with a staple dish, a refreshing noodle soup option.

Mixed meatball noodle soup, featuring meatballs with different textures in a clear, sweet broth.

Blanched fish skin served without soup, drizzled with special sauce and shredded ginger. Fish skin is tender and smooth with a sweet flavor.

Blanched vermicelli tossed with sauce, oil, and seasonings. Chewy and smooth texture, a simple staple dish.

Traditional Taiwanese dry noodles, blanched and tossed with minced meat sauce or soy paste, savory and appetizing.

Fresh seasonal vegetables blanched and drizzled with sauce or minced garlic. Crisp texture, perfect to pair with rich thick soups.

A traditional Taiwanese beverage made from pickled starfruit. Sweet, sour, and salty taste, quenches thirst and aids digestion.

A whole can of concentrated starfruit juice, which can be diluted with water. Retains the natural flavor of starfruit.

Taiwanese-style rolled sushi or inari sushi. The rice is moderately sweet and sour, suitable as a side dish or light meal.