Kai Fan Chuan Shi Tang Nangang Dian

This dish features stir-fried chives, fresh shrimp, and eggs over high heat. The unique aroma of chives perfectly combines with the sweetness of seafood. Rich in texture with a strong eggy flavor, it's an excellent dish to accompany rice.

Classic shrimp and egg stir-fry, using fresh shrimp and eggs. The shrimp are Q-tender, and the eggs are smooth and moist. The flavor is fresh and mild, a home-style dish suitable for all ages.

Fried eggs stir-fried with chili peppers (a type of non-spicy green pepper). The egg skin absorbs the sauce and pepper aroma, with a tender yet slightly chewy texture. The flavor is savory and appetizing, but not overly spicy.

Half-boiled fried egg drizzled with minced meat sauce infused with Sichuan peppercorn aroma. Crispy edges, rich yolk, and a layered, numbing and fragrant sauce. Ideal for those who enjoy rich flavors and Sichuan peppercorn.

This is a seafood and tofu pot, containing tender tofu, crab leg meat, and mushrooms. The broth is rich and savory, and the tofu is smooth. It's a mild yet intensely flavorful stew.

Creative Taiwanese dish, stir-fried crispy fried stinky tofu cubes with preserved eggs and minced meat. The crispy exterior and tender interior of the stinky tofu intertwine with the unique flavor of preserved eggs, creating a strong, distinctive aroma and rich texture.

A classic Sichuan dish featuring tender tofu and minced meat stewed in a spicy bean paste sauce. It's characterized by the use of Da Hong Pao Sichuan peppercorns, providing a distinct numbing sensation. The texture is soft, and the flavor is麻辣鲜香 (numbing, spicy, fresh, and savory), making it very appetizing with rice.

Specially made egg tofu, deep-fried until the skin is golden and crispy. The inside remains as soft and tender as pudding. Served with a specially blended sauce, it has a mellow, savory flavor.

Baby bok choy (miniature napa cabbage) slow-cooked in superior broth. The broth is savory, and the vegetables are tender and juicy, often enhanced with shredded dried scallops for added umami. The flavor is refreshing and cuts through richness.

Taiwanese-style stir-fried water spinach, paired with precious Matsusaka pork (pork jowl). The water spinach has a long, crisp texture, and the pork is chewy. The simple stir-frying method preserves the original flavors of the ingredients.

Water chestnuts (a root vegetable similar to chestnuts) are coated in batter, deep-fried, and tossed with salted egg yolk. The exterior is crispy with a sandy texture from the salted egg yolk, while the interior is soft and dense.

Fresh bamboo shoots (also known as 'beauty legs') are stir-fried with salted egg yolk. This 'golden sand' preparation coats the sweet and crisp bamboo shoots with a rich, savory salted egg yolk sauce.

Green beans are deep-fried to dehydrate, then dry-fried with minced meat, scallions, ginger, and other spices. The texture is dry and crisp, with a slightly charred aroma on the surface. The flavor is savory and is perfect for pairing with alcohol or rice.

Cabbage is stir-fried over high heat after being sautéed with dried chili peppers. It retains its crispness and sweetness, with a light aroma and mild spiciness from the dried chilies.

Stir-fried seasonal green vegetables. Typically uses the freshest leafy greens of the season, prepared with simple stir-frying to bring out the natural sweetness of the vegetables.

Fried rice with abundant ingredients, including shrimp, shredded pork, and eggs. The rice is fried to distinct grains, combining the sweetness of seafood with the aroma of shredded pork, resulting in a fluffy and dry texture.

Classic Taiwanese fried rice, with shredded pork, eggs, and scallions as main ingredients. Seasoned with soy sauce, it has a wok hei (aroma from high-heat stir-frying) and chewy rice grains.

Uses chewy Guanmiao noodles (a unique Taiwanese sun-dried noodle) tossed with a special spicy sauce and crushed peanuts. The flavor is spicy with a numbing sensation, rich in texture, and suitable for noodle lovers.

Steamed white rice made with high-quality Taiwanese short-grain rice. The grains are short and round, with a chewy and plump texture, and a natural rice aroma. It's an essential staple to accompany Chinese dishes.

Chinese steamed buns (a layered steamed bread) are deep-fried until golden. The exterior is crispy, while the interior is fluffy and layered. It's often served with condensed milk or peanut powder.

Black jelly made from grass jelly (an herbal plant), drizzled with fresh cream. Grass jelly has a light herbal aroma, a slippery and cooling texture, and is a refreshing dessert.

Traditional Chinese sweet soup containing tremella (white fungus) and lotus seeds. The tremella is stewed to a gelatinous consistency, with a thick, smooth texture and a sweet flavor. It's considered a beauty-enhancing delicacy.