Jin Shan Hakka Xiao Guan Chuang Shi Dian

Shrimp balls are deep-fried and then braised in a sweet, sour, and slightly spicy sauce. The texture is springy, and the sauce is rich and appetizing, a classic Chinese shrimp dish.

A cooking method originating from Hong Kong's typhoon shelters. Shrimp balls are deep-fried and then stir-fried with plenty of fried garlic, fermented black beans, and chili peppers. The aroma is intense, and the texture is crispy and savory, perfect with drinks.

Fresh shrimp are steamed directly in a steamer to preserve their original sweetness and elasticity. Usually served with ginger-vinegar sauce to enhance the flavor.

Minced shrimp is stir-fried with water chestnuts, fried dough sticks, and other ingredients for a rich and crisp texture. Served wrapped in fresh lettuce for a refreshing, non-greasy dish.

A classic Taiwanese dish featuring crispy fried shrimp balls paired with sweet and sour pineapple slices, drizzled with mayonnaise. The flavor is pleasantly sweet and sour, appealing to all ages.

Fresh oysters are cooked on a hot iron plate with fermented black beans, tofu, and other seasonings. The sauce is rich and savory, and the oysters are tender. The flavor is salty and savory, perfect with white rice.

Fresh clams are stir-fried or braised with silky cucumbers. The cucumbers absorb the oceanic flavor of the clams, resulting in a tender, juicy, and refreshingly sweet dish.

Plump fresh oysters are lightly blanched and then topped with a special minced garlic soy sauce. The rich garlic flavor enhances the sweetness of the oysters, a classic Taiwanese cold dish.

Fresh oysters are battered with sweet potato flour and deep-fried until golden and crispy on the outside, and tender and juicy on the inside. Typically served with pepper salt and basil for aroma.

Squid rings are battered and deep-fried, then stir-fried with plenty of fried garlic and dried chili peppers. Crispy on the outside and chewy on the inside, with a salty, slightly spicy, and intensely garlicky flavor.

A classic Taiwanese three-cup dish (sesame oil, soy sauce, rice wine) where squid is braised until the sauce thickens, with basil added for aroma. The flavor is rich, sweet and savory, with an enticing aroma.

A whole fresh grouper is steamed and topped with hot oil and shredded ginger and scallions. The fish meat is delicate and thick, rich in collagen, with a light and fresh flavor.

Yellow croaker is braised with whole garlic cloves until the garlic is soft and the fish absorbs the rich garlic sauce. Unique flavor, tender fish.

A whole yellow croaker is deep-fried until crispy outside and tender inside, then drizzled with a bright red sweet and sour sauce. The skin is crispy, the fish is tender, and the flavor is sweet and sour, whetting the appetite.

Flounder (Halibut) is steamed and topped with stir-fried crispy bean crumbs. The fish is rich in oil and melts in your mouth, with a savory and crispy contrast from the bean crumbs.

Flounder fillets are battered and deep-fried, then tossed with pepper salt and chopped scallions. The skin is crispy and salty, while the fish inside is tender and juicy.

Fresh sea bass steamed with preserved olives (poo-tzu) and sauce. The sweet and savory flavor of the preserved olives brings out the sweetness of the fish, a traditional Taiwanese steamed fish dish.

Boneless fish fillets are battered and deep-fried, then tossed in a sweet and sour sauce. The texture is crispy on the outside and soft on the inside, with no fish bones, making it convenient and delicious.

A dish originating from Sichuan, where fish slices are cooked in a red oil broth filled with dried chili peppers and Sichuan peppercorns. The texture is numbingly spicy and fragrant, with tender fish.

Fresh shrimp and egg liquid are quickly stir-fried, maintaining the tenderness of the egg and the crispness of the shrimp. The flavor is light and fresh, a classic home-style dish.

Preserved eggs are cut into cubes, battered and deep-fried, then stir-fried with dried chili peppers, peanuts, and kung pao sauce. The preserved eggs are chewy and slightly crispy on the outside, with a spicy and rich flavor.

Eggs are fried with a generous amount of fresh basil leaves until golden brown. The unique aroma of basil combines with the egg flavor, full of Taiwanese character.

Eggs are mixed with chopped preserved radish (pickled radish) and fried into a round cake. Each bite offers the savory crispness of the preserved radish, a representative Taiwanese dish.

Eggs are fried with tiny silver fish. The texture is fluffy, with a light savory sea flavor, and is rich in nutrients.

Fresh oysters are pan-fried with eggs, similar to oyster omelet but without the starch batter. Primarily to savor the aroma of the eggs and the plumpness of the oysters.

Fried egg tofu with shrimp, squid, and other seafood, simmered in a clay pot. The sauce is rich and sweet, and the tofu is tender and flavorful.

Tender tofu and minced meat are braised in a red oil sauce made with Sichuan peppercorns and spicy bean paste. The texture is smooth and tender, with a spicy, fresh, and fragrant flavor that is very appetizing.

Tofu cubes are deep-fried until golden and crispy on the outside, while remaining soft and tender inside. Usually served with minced garlic soy sauce.

Traditional winter melon tea mixed with fresh lemon juice. The sweetness of the winter melon tea and the sourness of the lemon are perfectly balanced, refreshing and thirst-quenching.

A traditional drink made from simmered sour plums, with a unique smoky aroma. The taste is sweet and sour with a refreshing aftertaste, effective in quenching thirst and aiding digestion.

Chilled orange juice, moderately sweet and sour, rich in Vitamin C, refreshing and smooth.

A popular Taiwanese carbonated beverage with an apple flavor. It has fine bubbles, a rich apple aroma, and a sweet taste, making it very popular.

A nostalgic Taiwanese black tea, often brewed with cassia seeds. Moderately sweet, with a rich tea aroma that is not astringent, and a unique malt fragrance.

A herbal tea made from simmered grass jelly. It has a sweet taste with a light herbal aroma, possessing cooling and soothing properties.

A characteristic Taiwanese semi-fermented tea. The tea liquor is golden yellow, with a delicate and elegant aroma, and a mellow, sweet aftertaste that aids digestion and cuts through richness.

A classic carbonated beverage with strong carbonation and a distinct sweetness, suitable for pairing with various stir-fries and fried dishes.

Taiwan's most representative lager beer, brewed with Ponlai rice. It has a unique taste with a light rice aroma, is refreshing and smooth, with moderate bitterness.

An internationally renowned beer brand originating from the Netherlands. It has a rich flavor, abundant carbonation, and a distinct, noticeable hop bitterness and fruity aroma.

A yellow wine brewed from glutinous rice, aged for a long time. It has a clear golden amber color, a rich and fragrant aroma, and a mellow taste. It is suitable for serving warm.

A famous Taiwanese white spirit from Kinmen, with an alcohol content of 58%. It is clear, with a strong and pure aroma, a mellow and smooth taste, and a long-lasting finish.

A product from the Taiwan Beer series, recognized with international gold medals. The flavor is adjusted to reduce bitterness, making it more refreshing and smooth with a full malt aroma.

A Japanese sake brewed from rice. It has a mellow and soft taste, with the sweetness of rice and a fermented aroma. Can be enjoyed chilled or warm.

A red wine made from grapes, typically deep red in color with rich fruit aromas. It has moderate tannins and pairs well with red meats like beef.

A blended malt Scotch whisky aged for over 15 years. It combines the characteristics of different regions, offering a rich and complex taste with smoky, sea salt, and fresh fruit notes.

A single malt whisky that has undergone a long fermentation and slow distillation process. It has a smooth, mellow taste with rich fruit aromas, nutty notes, and a hint of sweetness.

A single malt whisky using traditional double cask maturation (bourbon and sherry casks). It has a rich flavor with sweetness from honey and vanilla, and fruit notes.

An extra bucket of ice, used to chill alcoholic beverages or drinks.

Bottled purified drinking water.