Jin Ding Xiao Chi

This is a classic Taiwanese braised pork belly dish, made with Taiwanese black pork, slow-cooked with rock sugar and soy sauce. The meat is tender and flavorful, with a rich savory and sweet soy sauce aroma. It is usually served with white rice and is a very satisfying choice.

Pork trotters braised with rock sugar and aged soy sauce, with a tempting bright red color. The skin is Q-tender and soft, rich in collagen, with a savory and sweet flavor.

Selected all-lean pork tendon is braised and sliced, then drizzled with braising liquid. The meat is soft and not dry, suitable for diners who prefer lean meat.

A classic Hakka dish, where pork belly (five-layer pork) is braised with preserved mustard greens. The unique savory flavor of preserved mustard greens perfectly blends with the fat of the pork, making it appetizing and great with rice.

This is a famous Jiangnan dish served as a cold dish. Grass carp slices are deep-fried until crispy, then soaked in a special sweet and savory sauce, resulting in a crispy exterior and tender interior with a unique flavor.

Selected firm-fleshed milkfish belly, slow-cooked in tomato sauce. Cooked until the fish bones are soft and edible. The sweet and sour taste of the tomato sauce removes the fishy smell, making it very appetizing.

Selected fatty milkfish belly, stewed in tomato sauce until bones are soft. The texture is smooth and tender, with the aroma of fish oil and sweet and sour sauce complementing each other.

A dish originating from Shandong, where bone-in chicken leg meat and wood ear mushrooms are braised in soy sauce over low heat. The chicken is tender and juicy, with a rich sauce and mushroom aroma.

Chicken legs are marinated and then deep-fried without a thick batter. The skin is golden and crispy, the meat inside is tender and juicy, light and not greasy.

Beef tendon braised with various spices for a long time, sliced thinly. The meat has translucent tendons, a soft and chewy texture, and a rich braising liquid aroma.

A curry with Southeast Asian flavors, coconut milk is added for a smooth texture and a slightly spicy kick. The beef tendon is stewed until tender, and the sauce is perfect for mixing with rice.

Using Taiwanese yellow beef, stewed with Sichuan spices like Sichuan peppercorns. The beef is stewed until tender like a meat sauce, with a numbing, spicy, and fragrant flavor, very appetizing.

Handmade sweet fish cake made with high-quality cod paste, deep-fried until golden. Crispy on the outside, chewy on the inside, with a rich and sweet fish flavor.

Authentic cuttlefish balls, made with cod paste wrapped around cuttlefish chunks. Fragrant when deep-fried, with delicious cuttlefish chunks in every bite.

Pork leg bones are simmered over high heat for a long time, resulting in a rich, snow-white broth. Fresh bamboo shoots are added, making the soup sweet and refreshing with a mellow flavor.

Chicken broth base, stewed with tomatoes and bean sprouts. The broth has the slight sourness of tomatoes and the sweetness of bean sprouts, with a refreshing and appetizing taste.

Traditional style rice noodle soup, using smooth and thick rice noodles. The broth blends the sour fragrance of pickled mustard greens, the umami of shiitake mushrooms, and tender chicken breast.

A traditional summer dessert, green beans are stewed until soft and mushy. Sweetened with rock sugar, it's cool and refreshing, with a cooling effect.

A sweet soup combining green beans and job's tears. Job's tears have a soft and chewy texture, paired with smooth green beans, it's cooling and thirst-quenching, a popular summer choice.

Purple rice and red beans are cooked together, resulting in a thick and smooth texture, sweet and mellow. A bowl of hot purple rice and red bean soup in winter warms the heart and stomach.

Eggs braised for a long time, the egg white is a beautiful dark brown and has a chewy texture. Even the yolk is full of braising liquid aroma, with a rich flavor.

Handmade tofu made from Pingtung non-GMO soybeans. Braised whole without cutting to retain the rich internal juices, bursting with flavor in every bite.

Seaweed cooked in the Ningbo style, with a soft and moderate texture. The flavor is savory with a hint of sweetness, a classic appetizer.

Specially braised peanuts, retaining their original crispness instead of becoming mushy. Each peanut is savory and flavorful, becoming more aromatic with every chew.

Selected high-quality rice from Gukuan, Taiwan. The cooked rice grains are distinct, chewy, and have a faint sweet aroma of rice.

A variety of special side dishes are available daily, which can be chosen according to personal preference. They can also be combined into a double portion to try more flavors.