Jin He Jia Re Chao - Sheng Meng Hai Xian, Jing Zhi Re Chao, Re Chao 100

Crispy small dried fish stir-fried with peanuts, with chopped scallions and chili for flavor. Crispy texture, salty and appetizing. A classic appetizer or bar snack.

Traditional Hakka dish, stir-fried with dried squid, canned whelks, dried tofu, and celery. Salty and flavorful, with a rich and chewy texture. A very appetizing dish.

Thinly sliced bitter melon stir-fried with salted egg yolk. The salty flavor of the salted egg neutralizes the bitterness of the bitter melon, with a creamy and slightly crisp texture. Refreshing and not greasy, suitable as a side dish.

Green beans stir-fried until slightly shriveled, with minced meat and seasonings. Crispy texture, savory and flavorful. A popular stir-fried green vegetable.

Eggplant and minced meat stewed in a special fish-fragrant sauce. Despite the name, it usually does not contain fish. Tender texture, rich sauce with a hint of spiciness and sweet and sour. Excellent for pouring over white rice.

Fresh clams stir-fried with plenty of basil, garlic, and chili. The clam meat is sweet, and the sauce is full of basil aroma and seafood flavor. Sucking the sauce from the shells while eating is a unique experience.

Live clams stir-fried with aromatic spices, retaining the original flavor of the seafood. The clam meat is plump and juicy, full of umami. Ideal with beer or as a main course.

A Sichuan-style hot pot featuring large intestines and duck blood, stewed with pickled cabbage and chili peppers. The soup is bright red, with a sour, spicy, and rich flavor, and the intestines are tender. A must-order dish for rice at Taiwanese stir-fry restaurants.

Whelk stir-fried with plenty of basil, garlic, and chili. The whelk is crisp and chewy, with a rich basil aroma. A classic Taiwanese bar snack.

Fresh pork liver coated with a thin batter and pan-fried until crispy outside and tender inside, seasoned with a balanced sweet and salty flavor. The texture is firm but not dry, with a caramel aroma. An iron-rich and delicious dish.

Cleaned large intestines stir-fried with plenty of ginger slices and vinegar. The flavor is extremely sour and vigorous, and the intestines are chewy. The sour taste is very refreshing and appetizing.

Chives flowers diced and stir-fried with minced pork, fermented black beans, and chili. Named 'fly's head' due to the black fermented black beans resembling it. Crisp and tender texture, salty and slightly spicy. Extremely appetizing, can also be mixed with noodles.

A stir-fry dish combining various ingredients such as leek sprouts, seafood, and shredded pork. The seasoning blends Cantonese flavors, making it fresh and savory. Suitable for diners who enjoy rich textures.

Crispy fried dough sticks paired with plump fresh oysters, drizzled with a rich sauce. The fried dough sticks absorb the flavorful sauce, and the oysters are tender and smooth. Rich in texture and flavor.

Boiled pork belly slices are stir-fried again with garlic sprouts, dried tofu, and spicy bean paste. The pork slices are fatty but not greasy, with a savory, spicy, and rich flavor. Classic Sichuan flavor, very appetizing.

Deep-fried chicken thigh fillet drizzled with special Thai sweet and sour sauce, sprinkled with cilantro and minced garlic. Crispy skin, tender meat, sweet and sour with a hint of chili and Sichuan peppercorn aroma. A refreshing and appetizing fried dish.

Fresh squid stir-fried with dried chili, Sichuan peppercorns, and other spices. The squid is chewy, and the flavor is spicy and stimulating. Suitable for those who prefer strong flavors and spicy food.

Deep-fried pork slices marinated in red yeast rice. Crispy red exterior, with a unique wine aroma and sweetness, and firm meat. Usually served with ginger slices and dipping sauce.

Small squid stir-fried with old ginger slices in sesame oil until dry and fragrant. The squid is chewy, full of ginger and sesame oil aroma. A nourishing and uniquely flavored dish.

Three types of seafood (usually shrimp, squid, sea cucumber, etc.) stir-fried with XO sauce. The dried scallop flavor of the XO sauce enhances the overall layers, making it fresh and slightly spicy. A luxurious and delicious dish for banquets.

Beef slices blanched in a red oil broth full of chili peppers and Sichuan peppercorns. The beef is tender and smooth, the flavor is numbing, spicy, and fragrant, and the broth is intense. A famous Sichuan dish, suitable for spicy food lovers.

Beef slices stir-fried with water spinach or bok choy in satay sauce. The satay sauce is rich and fragrant, and the beef is tender. A common Taiwanese homestyle stir-fry, very appetizing.

Lamb slices stir-fried with vegetables in satay sauce. The rich flavor of satay sauce masks the gamey smell of lamb, resulting in a rich taste. Suitable for lamb lovers and those who prefer strong flavors.

Beef slices stir-fried with plenty of scallion segments. Scallion aroma fills the air, and the beef is tender and juicy. A classic dish that is simple yet requires skillful cooking.

Pork slices stir-fried with plenty of scallion segments. The aroma of scallions permeates the pork, making it savory and delicious. A homestyle and delicious stir-fry dish.

Lamb slices stir-fried with scallion segments. The aroma of scallions neutralizes the smell of lamb, resulting in a savory and rich flavor. Suitable for pairing with white rice or as a bar snack.

Beef slices stir-fried with Gai Lan. The crispness of the Gai Lan with a slight bitterness contrasts with the tender beef, creating a balanced flavor. Rich in texture.

Lamb slices stir-fried with Gai Lan. The crispness of the Gai Lan contrasts with the tenderness of the lamb, seasoned with savory saltiness. A healthy meat dish.

Shredded beef stir-fried with leek segments. The unique aroma and sweetness of the leeks complement the freshness of the beef, with a tender and smooth texture. Mild and elegant flavor.

Fried dough sticks ('ghost') and water chestnuts ('horse') stir-fried with beef. Combines the crispness of fried dough sticks, the freshness of water chestnuts, and the tenderness of beef. A creative dish with rich and interesting textures.

Beef slices stir-fried with green beans. The crispness of the green beans complements the tenderness of the beef, with a savory and homestyle flavor.

Lamb stir-fried with green beans. The vegetables add a refreshing texture, and the lamb is fresh and fragrant. Suitable for pairing with rice.

Fried pork ribs coated in sweet and sour sauce. Crispy outside, tender inside, appetizingly sweet and sour, with a bright red color. A classic dish loved by adults and children.

Dried tofu shreds stir-fried with shredded pork. The texture is tender with a bean and meat aroma, seasoned simply and homestyle. A simple and appetizing dish.

A trio of leek sprouts, dried tofu shreds, and shredded pork. The sweetness of the leeks, the aroma of the dried tofu, and the freshness of the shredded pork are perfectly blended. Rich in texture and delicious flavor.

Thinly sliced blanched pork belly drizzled with minced garlic soy paste. The meat is tender and not greasy, with a rich garlic flavor. A classic cold meat dish.

Salty preserved meat slices stir-fried with fresh garlic sprouts. The smoky flavor of the preserved meat complements the pungent aroma of the garlic sprouts. Strong flavor, very suitable for pairing with drinks.

Marinated salt pork slices stir-fried with garlic sprouts. The salt pork has a chewy skin and firm meat, with moderate saltiness. The garlic sprouts add a refreshing touch. A flavorful dish that goes well with rice.

Premium Matsusaka pork (pork jowl) stir-fried with garlic sprouts. Matsusaka pork is crisp and elastic, with even fat distribution. Simple seasoning highlights the fresh meat.

Pork liver stir-fried with old ginger slices in black sesame oil. The pork liver is cooked to perfection, tender and fluffy, full of sesame oil aroma. A traditional dish with warming effects.

Matsusaka pork slices stir-fried with black sesame oil and ginger slices. The meat is crisp and refreshing, and the sesame oil aroma is rich and mellow. Suitable for consumption when the weather turns cool.

Pork kidney sliced and stir-fried with black sesame oil and ginger slices. The kidney has a crisp and tender texture without any gamey smell, absorbing the sesame oil broth. A nourishing and delicious classic dish.

Usually includes two types of crispy offal such as chicken gizzards and pork kidney, stir-fried with sesame oil and ginger slices. Two different levels of crispness, rich in texture. A fragrant and nourishing dish.

Fried pork ribs tossed with Sichuan spices like Sichuan peppercorns and chili. Crispy on the outside, soft on the inside, numbing, spicy, and fragrant, with a strong flavor. Suitable for those who like spicy food and trying new things.

Fresh catch of the day, variety depends on season and availability. Price is market price, please inquire with staff before ordering. Can be prepared steamed, boiled, or stir-fried.

Whole fresh fish steamed and drizzled with a sauce made of lemon juice, fish sauce, minced garlic, and chili. The fish is tender, and the flavor is sour, spicy, and appetizing. A classic Thai-style seafood dish.

Luffa pieces stewed with clams. The luffa is sweet and tender, the clams are fresh, and the soup is full of natural sweetness. A refreshing and palate-cleansing dish.

Fresh oysters blanched and drizzled with minced garlic sauce. The oysters are plump and tender, and the garlic enhances the umami. A simple dish that allows you to taste the original flavor of seafood.

Fresh oysters and fermented black beans, tofu, and scallions stewed together. The savory and sweet flavor of the fermented black beans permeates the oysters and tofu, making it fresh, fragrant, and suitable for rice. A traditional Taiwanese homestyle seafood dish.

Fresh shrimp quickly blanched in boiling water. The shrimp meat is firm and sweet, retaining its original freshness. Usually served with wasabi soy sauce.

Fresh squid slices quickly blanched. Chewy and crisp texture, sweet flavor. Delicious with dipping sauce, refreshing and light.

Squid stir-fried with celery segments. The celery is fragrant and crisp, and the squid is fresh and springy. Lightly seasoned, it's a stir-fry dish with rich texture.

Squid stir-fried or cold-tossed with Thai sweet and sour sauce. Spicy and sour, full of Southeast Asian flavor. Suitable for summer consumption, refreshing and appetizing.

Fresh shrimp with Thai sauce made of lemon juice, fish sauce, and chili. Sour, spicy, and appetizing, with sweet shrimp. Unique flavor that stimulates the appetite.

Fried prawn balls with pineapple slices and mayonnaise. Sweet and sour, crispy outside and tender inside. A popular dish loved by adults and children.

Fresh small squid quickly blanched, retaining its original sweet flavor. The meat is tender and chewy, with a burst of seafood flavor in every bite. Delicious with soy sauce or five-flavor sauce.

Small squid stir-fried with chives flowers. The unique aroma and crisp texture of the chives flowers complement the freshness of the squid. A uniquely flavored dish.

Cod pieces fried to golden brown and drizzled with sweet and sour sauce. The fish is delicate, the crust is crispy, and the sauce is sweet and sour. The texture is tender and smooth, very appetizing.

Steamed cod topped with crispy fried bean crumbs. The salty crispness of the bean crumbs contrasts wonderfully with the tender cod. Fragrant and rich flavor.

Cod steamed with scallions, ginger, and soy sauce. Retains the delicate texture and original flavor of the fish. Light and healthy, suitable for all ages.

Fresh shrimp and vermicelli stewed in a clay pot. The vermicelli absorbs the essence of the shrimp broth, becoming smooth and flavorful. The shrimp are springy and suitable for sharing.

Marinated clams, sweet and savory, with garlic and soy sauce aroma. The meat is tender, and the broth is fresh and delicious. A classic Taiwanese appetizer.

Peanuts mixed with special seasonings, combining sour, sweet, spicy, numbing, and salty flavors, hence the name 'strange flavor'. Crispy texture, with multi-layered flavors. Very suitable for pairing with drinks.

Thinly sliced onion chilled and drizzled with Japanese dressing, sprinkled with bonito flakes. The onion's pungent flavor is removed, retaining its crisp sweetness. A refreshing and appetizing cold dish.

Fish roe slices served with lettuce, topped with mayonnaise. The fish roe has a distinct granular texture and a smoky aroma. A combination of creamy texture and refreshing lettuce.

Seasonal tender bamboo shoots cooked and chilled, cut into pieces and served with mayonnaise. The bamboo shoots are sweet and juicy, with a crisp and tender texture like pears. A limited summer cooling delicacy.

Blanched small squid drizzled with special five-flavor sauce (sour, sweet, salty, spicy, fragrant). The squid is fresh and crisp, and the sauce is rich and appetizing. A classic Taiwanese cold dish.

Creamy and smooth cod liver, served with onion slices and Japanese dressing. Melts in your mouth, rich and savory without being fishy. An elegant Japanese side dish.

Cooked chicken pieces drizzled with a rich sauce containing Sichuan peppercorns and chili oil. Combines numbing, spicy, fresh, fragrant, and tender. A famous Sichuan dish.

Chicken cooked until tender, drizzled with special scallion oil. The chicken skin is springy, the meat is tender and juicy, and the scallion aroma is rich. A refreshing and non-greasy cold chicken dish.

Fresh salmon slices, with a rich orange-red color and abundant marbling. Tender texture, rich in fatty aroma. A top choice for sashimi lovers.

Sashimi platter featuring various fresh fish of the day (e.g., salmon, tuna, marlin). Allows you to taste the texture and freshness of different fish at once. Ideal for diners who enjoy variety.

Rice blood cake cut into pieces and cooked in the 'three cup' style (sesame oil, soy sauce, rice wine), with basil added. The rice blood cake is soft and flavorful, with a slightly charred and fragrant exterior. A uniquely flavored Taiwanese snack.

King oyster mushrooms braised in three-cup sauce. The king oyster mushrooms are juicy and chewy like meat, absorbing the rich basil and soy sauce aroma. A delicious option for vegetarians too.

Fried preserved egg cooked in the 'three cup' style. The preserved egg is chewy, its pungent smell is removed, and it transforms into a rich aroma. Unique texture, strong flavor.

One of Taiwan's most representative dishes. Chicken is cooked with one cup each of sesame oil, soy sauce, and rice wine, with basil added before serving. Salty, sweet, and appetizing, with an irresistible aroma.

Fresh squid rings braised in three-cup sauce. The fresh flavor of the squid and the aroma of the three-cup sauce are perfectly combined, with a chewy texture. A fragrant seafood dish.

Frog meat is more tender than chicken and cooked in the 'three cup' style. The meat is fresh and delicious, and the sauce is flavorful. Suitable for adventurous diners who eat frog.

Fried preserved egg stir-fried with dried chili, Sichuan peppercorns, and peanuts. The preserved egg is crispy on the outside and chewy on the inside, with a numbing, spicy, and fragrant flavor. A creative Sichuan dish with rich texture.

Diced chicken stir-fried with dried chili peppers and peanuts. The chicken is tender and smooth, the peanuts are crispy, and the flavor is spicy and sweet and sour like lychee. A classic Sichuan dish.

Fried intestines stir-fried with Kung Pao sauce. The intestines are crispy on the outside and tender on the inside, cleaned thoroughly without any odor. Numbing, spicy, and fragrant, very suitable for pairing with drinks.

Shredded fish (cod shreds) deep-fried or stir-fried with green beans and other ingredients. Crispy texture, with a blend of salty and sweet flavors. A special snack for pairing with drinks.

Dragon balls (squid beaks) deep-fried and stir-fried with peanuts, scallions, garlic, and chili. Chewy texture, salty and crispy. A must-order bar snack at stir-fry restaurants.

Fresh oysters coated with tapioca starch and deep-fried, with basil. Crispy outside, tender inside, with a burst of fresh oyster flavor when bitten. Best enjoyed with pepper salt.

Fried chicken wings tossed with special spicy powder or sauce. Crispy skin, tender meat, satisfyingly spicy. A fried dish that makes you lick your fingers.

Whole shrimp deep-fried until crispy, tossed with scallions, garlic, and pepper salt. The shrimp shells are crispy and can be eaten directly. Salty, fragrant, and crispy, very addictive.

Boneless chicken pieces marinated, coated with batter, deep-fried, and sprinkled with pepper salt and basil. Crispy exterior, juicy meat. A Taiwanese national dish with a charming aroma.

Deep-fried crispy pancake with a thick shrimp paste filling. Golden and crispy on the outside, fresh and springy on the inside. Tastes even better with Thai sweet chili sauce.

Fried intestines stuffed with green onions until the skin is crispy. Crispy outside, soft inside, with scallion aroma to cut through the richness. Excellent bar snack with pepper salt.

Crispy fried intestines stir-fried with green beans. The intestines are crispy and fragrant, and the green beans are crisp. A combination of two textures, salty and delicious.

Rice stir-fried with shredded pork, egg, and scallions. The rice grains are distinct, with full wok aroma. A simple yet challenging staple food.

Stir-fried noodles with shredded pork and vegetables. The noodles absorb the sauce, with a smooth texture. A satisfying and savory noodle option.

Beef slices stir-fried with rice. The beef is tender, and the rice is fragrant. A nutritious and filling dish.

Fried rice with fish roe, flambéed with Shao Xing wine for aroma. You can taste the granular texture of the fish roe in every bite, with a faint wine aroma. A uniquely flavored premium fried rice.

Beef slices stir-fried with noodles and vegetables. The beef is tender, and the noodles are flavorful. A top noodle choice for beef lovers.

A combination of crispy shrimp and egg fried rice. The shrimp is sweet, and the fried rice is refreshing. Rich in texture, suitable for all ages.

Stir-fried noodles with various ingredients such as shredded pork, seafood, and vegetables. Abundant ingredients and delicious flavor, rich in texture. Satisfies multiple cravings at once.

Fragrant steamed white rice. An indispensable staple to accompany stir-fried dishes.

Tofu pan-fried until golden brown on both sides, then braised in soy sauce. The tofu is firm on the outside and tender on the inside, absorbing the savory sauce. Homestyle deliciousness.

Tender tofu coated with batter and deep-fried until crispy outside and tender inside. Delicate texture, tastes even better with garlic soy sauce. A simple yet delicious snack.

Stinky tofu cubes stir-fried until the sauce is absorbed and flavorful. Retains the unique aroma of stinky tofu, with a firm texture. Suitable for diners who enjoy the flavor of stinky tofu.

Tender tofu and minced meat stewed in a spicy bean paste sauce. Numbing, spicy, and fragrant, with tender tofu. A classic Sichuan dish that is extremely appetizing.

Egg tofu deep-fried until the skin is wrinkled, then stewed until flavorful. The skin absorbs the broth, and the inside is as smooth as steamed egg. Rich in texture, very popular.

Fried egg with plenty of basil. The eggy flavor has a rich basil aroma, with a fluffy texture. A common Taiwanese homestyle egg dish.

Fried egg with chopped preserved radish (cai po). The salty crispness of the preserved radish contrasts with the soft tenderness of the egg. A Taiwanese dish full of old-fashioned flavor.

Fried egg with chopped chili peppers. The eggy flavor has a spicy kick. Simple yet appetizing, suitable for those who love spicy food.

Shrimp quickly stir-fried with egg until semi-cooked. The egg is smooth and moist, and the shrimp is crisp. A delicious dish suitable for all ages.

Similar to a thick omelet, with fresh oysters in the filling. The egg is thick and fluffy, with fresh oysters in every bite. An egg dish full of seafood flavor.

Stinky tofu stewed in spicy broth. The tofu absorbs the spicy soup, bursting with flavor when bitten. Fragrant, pungent, numbing, and spicy, with a strong flavor.

Tofu and crab roe sauce (or salted egg yolk sauce imitation) stewed in a pot. The sauce is golden and rich, and the tofu is tender. Rich and savory flavor, excellent for mixing with rice.

Tofu and vegetables sizzling on a hot iron plate. Rich black pepper sauce, crispy outside and tender inside tofu. A feast for both the eyes and the palate.

Fresh oysters cooked on a hot iron plate, usually served with black pepper sauce. The oysters remain tender at high temperatures, and the sauce is rich and fragrant. Aromatic.

Beef strips (tenderloin) stir-fried with onions and bell peppers on a hot plate. The beef is tender and smooth, with a rich black pepper flavor. A classic teppanyaki dish.

Matsusaka pork pan-fried on a hot plate. The meat is crisp and springy, with a slightly charred surface, retaining its original juices. Simple seasoning allows you to enjoy the fresh meat.

Lamb slices cooked on a hot plate with sauce. The high temperature of the hot plate locks in the juices, and the black pepper sauce reduces the gamey smell. Rich aroma, appetizing.

Squid sizzling on a hot iron plate. Chewy and slightly charred texture, flavorful sauce. A mouthwatering seafood teppanyaki dish.

King oyster mushrooms coated with stir-fried salted egg yolk (golden sand). Crispy and salty on the outside, juicy on the inside. The rich aroma of salted egg yolk is memorable.

Bitter melon slices stir-fried with salted egg yolk sauce. The sandy texture and salty flavor of the salted egg yolk neutralize the bitterness of the bitter melon. Even those who dislike bitter melon can try it.

Luffa coated with salted egg yolk golden sand. The luffa is sweet and watery, with a salty exterior. Distinct textural contrast, unique flavor.

Fried tofu cubes coated with salted egg yolk golden sand. Crispy outside, soft inside, full of salted egg yolk aroma. A dish loved by adults and children.

Salted Egg Yolk Fried Squid

Large shrimp deep-fried and coated with rich salted egg yolk. The shrimp meat is fresh and crisp, and the golden sand is creamy and salty. Rich and luxurious flavor.

King oyster mushrooms cut into pieces, coated with batter, deep-fried, and tossed with pepper salt, scallions, garlic, and chili. Crispy outside, juicy inside, salty and slightly spicy. Satisfying texture, like eating meat.

Pork ribs marinated and deep-fried, sprinkled with special salt and pepper powder. Crispy exterior, tender meat, savory and appetizing salt and pepper. Classic Taiwanese fried food.

Deep-fried squid tossed with salt and pepper. The squid is chewy, the crust is crispy, and the seasoning is moderately salty and spicy. Very suitable for pairing with beer.

Whole soft-shell crab deep-fried, can be eaten with the shell. Crispy outside, soft inside, full of sweet crab meat and salt and pepper aroma. Unique and delicious texture.

Fried frog legs seasoned with salt and pepper. The meat is more tender than chicken, with a crispy exterior. An excellent bar snack.

High-heat stir-fried cabbage. Retains the crispness and sweetness of the vegetables, with wok aroma. A refreshing and palate-cleansing basic vegetable dish.

Stir-fried water spinach, usually with garlic. Crispy texture, vibrant green color. One of the most common stir-fried vegetables in Taiwan.

Cabbage stir-fried with preserved meat slices. The fat and saltiness of the preserved meat permeate the cabbage leaves, adding layers of flavor. Salty and delicious.

Sanqi leaves stir-fried with sesame oil, ginger slices, and goji berries. Sanqi has a tender and slightly sticky texture, and the sesame oil aroma is mellow. A medicinal vegetable dish.

Tenderstem broccoli stir-fried or braised with diced preserved egg. The unique flavor of preserved egg makes the broccoli more smooth and rich. Tender texture, rich in nutrients.

Stir-fried A-choy (a type of lettuce). Crisp texture, with a unique slightly bitter flavor. Becomes sweet and refreshing after high-heat stir-frying.

Long, thin water shield stir-fried with shredded pork or preserved tofu. Extremely crisp texture, unique fresh aroma. A popular wild vegetable in recent years.

Stir-fried Gai Lan. The stems are crisp, the leaves are tender, with a slightly bitter unique flavor. A dish with a rich flavor.

A clear soup with fresh oysters and tofu, with ginger slices and scallions to remove any fishy smell. The soup is clear, sweet, and delicious, with tender oysters. A refreshing and warming soup.

Soup with pickled mustard greens and pork slices. The natural sourness of the pickled mustard greens makes the soup appetizing and refreshing, and the pork slices are tender. A very comforting bowl of soup.

Soup with clams and plenty of ginger slices. The soup is full of the sweet umami of clams and the spiciness of ginger. The best choice for sobering up and warming the body.

A nourishing soup combining garlic, clams, and frog legs. The soup is rich and delicious, full of garlic aroma. The frog meat is tender and highly nutritious.

Clear soup made with fresh fish and ginger slices. The fish is delicate, and the soup is sweet without any fishy smell. Light and healthy, allowing you to taste the freshness of the fish.

A soup base of miso with fresh fish chunks. The soup is sweet and rich, with a bean aroma. A warming Japanese-style soup.

Summer limited soup pot. Stewed with seasonal fresh bamboo shoots, mushrooms, and chicken. The soup is refreshing and sweet, and the bamboo shoots are crisp and tender. Cooling and delicious.

Winter limited soup pot. Hakusai (year-round vegetable) stewed with chicken. After long cooking, the bitterness of Hakusai turns sweet, and the soup is rich. A warm pot symbolizing longevity.

Chicken stewed with whole or half wine, with Chinese medicinal herbs. The soup has a strong wine aroma and warming and nourishing effects. The best tonic for cold weather.

Chicken stir-fried with black sesame oil and old ginger, then stewed. The soup is topped with golden sesame oil and has a strong aroma. A traditional Taiwanese warming dish.

A luxurious hot pot featuring various seafood such as shrimp, crab, clams, and fish slices. The soup is incredibly fresh and delicious, with abundant ingredients. Ideal for group gatherings and sharing.

Pork belly slices simmered in a soup base of pickled cabbage. The soup is sour and appetizing, and the pork slices are fatty but not greasy. Refreshing and palate-cleansing, it tastes better the longer it cooks.

Stewed with pickled pineapple sauce, bitter melon, and chicken. The sweet and salty pineapple neutralizes the bitterness of the bitter melon, turning it into a sweet soup. Unique flavor, cooling and delicious.

Soup pot stewed with peeled chili peppers and chicken. The soup is slightly spicy with a hint of sweetness, and the chicken is tender. The peeled chili peppers are soft and tender, with a unique sweet and spicy flavor that is very charming.

Classic Taiwanese banquet dish. Dried squid, canned whelks, and plenty of garlic sprouts are stewed together. The soup is sweet and delicious, with a nostalgic flavor. It becomes more fragrant the longer it cooks.

A medicinal pot stewed with ten kinds of Chinese medicinal herbs, mushrooms, and pork ribs. The soup has a rich medicinal aroma, and the pork ribs are tender. Nourishing and healthy, warming both body and soul.

A large pot of soup made with small squid and rice noodles. Taro, crispy egg shreds, and other ingredients are added. The soup is fresh and sweet, and the rice noodles absorb the essence. A filling, old-fashioned dish.

Fried pork ribs stewed with fried taro. The soup is rich with pepper aroma, and the taro melts into the soup. A fragrant traditional Taiwanese hot pot.