Jun Yue Pai Gu

A classic combination of crispy fried pork chop with Taiwanese pickled cabbage. The pork chop has a golden crispy exterior and firm, flavorful meat. The pickled cabbage is savory and sour, stimulating the appetite and balancing the richness. You can choose to pair it with white rice or noodles according to your preference.

A whole crispy fried large chicken leg, with thin and crispy skin, and tender, juicy meat. Served with traditional pickled cabbage for a unique flavor. A hearty main course, with a choice of rice or noodles.

Flour-coated crispy fried fish fillet, retaining the delicate and sweet flavor of the fish. Crispy on the outside and soft on the inside, paired with refreshing pickled cabbage for excellent flavor. Can choose rice or noodles as a side.

Beef brisket slow-cooked in soy sauce and spices. The beef is tender and flavorful, rich in collagen, with a thick and savory sauce. Pairs very well with hot rice or noodles.

Refreshing cold appetizers or pickled side dishes. Usually with a sweet and sour or savory flavor, and a crisp texture. Suitable to eat before the main course as an appetizer, or to accompany the main course to cut through richness.

Silken tofu with a smooth, pudding-like texture, coated in a light batter and deep-fried. The skin is slightly crispy, while the inside is extremely tender and has an eggy flavor. Usually served with a special sauce.

Fresh seasonal green vegetables blanched in boiling water to retain their crisp texture. Drizzled with savory and sweet oyster sauce for flavor. A healthy and refreshing vegetable dish.

A la carte Taiwanese fried pork chop. Marinated and then coated in batter and deep-fried. Crispy skin, firm and flavorful meat with hints of pepper and five-spice powder. Does not include rice or noodles, suitable for those who want to enjoy the meat on its own.

A la carte crispy fried chicken leg, without staple food. Golden and crispy skin, tender and juicy meat. Suitable to pair with other dishes or as an extra side dish.

A la carte fried fish fillet. The fish is tender and boneless, with a crispy outer batter. A popular fried seafood side dish.

Eggs slow-cooked in braising liquid. The egg white is chewy and firm, deep brown in color, and the yolk is creamy and fully infused with the savory flavor of the braising liquid. A classic Taiwanese side dish.

Common canned carbonated drinks or fruit juices. Served cold, with a fizzy or sweet taste.

Bottled beverages, usually tea, juice, or carbonated drinks.

Famous natural mineral water from France. Pure water with a smooth taste. Suitable for quenching thirst or accompanying meals.

Traditional drink made from simmered sour plums. Rich sweet and sour taste with a unique smoky sour plum aroma. Drinking it cold quenches thirst and is especially suitable for cutting through the richness of fried foods.

A light and sweet hot soup with chewy fish balls. The broth is usually made from pork bones or vegetables and sprinkled with chopped celery or white pepper for flavor. Refreshing and warm.