Kang Chu Ping Jia Xian Yu Tang

This bento focuses on a variety of side dishes, without a main meat dish. It comes with six selected side dishes of the day. Suitable for those who want more vegetables or have a smaller appetite. Served with white rice for balanced nutrition.

Main dish stir-fried with onions and pork slices. The pork slices absorb the sweetness of the onions, creating a savory and appetizing flavor that pairs well with rice. Enjoy with white rice and bento side dishes.

Diced chicken is coated, deep-fried, and then tossed in a sweet and sour sauce. The chicken is crispy on the outside and tender on the inside, with a sweet and sour flavor that stimulates the appetite. It's a classic Chinese-style bento.

Stir-fried with dried chilies, Sichuan peppercorns, and diced chicken, offering a spicy flavor. The chicken is tender, and the spiciness stimulates the appetite. Suitable for customers who enjoy spicy food.

Norwegian mackerel, pan-seared until the skin is golden and crispy. The fish is rich in oil, with a delicate and fresh taste. Enhanced with lemon or pepper salt.

Taiwan's signature milkfish, pan-seared until fragrant after deboning. The belly is rich in oil, and the flesh is firm and sweet. Enjoy the deliciousness of boneless fish with peace of mind.

Barramundi, chosen for its delicate texture, is pan-seared after being deboned. The fish is light, fresh, and tender. Suitable for customers who enjoy light fish dishes.

Includes a generous piece of fried chicken cutlet. The skin is fried to a crisp, while the chicken inside remains juicy. A satisfying bite, this is a popular bento choice.

The main dish is traditional Taiwanese shrimp rolls, filled with shrimp paste and minced meat, with a crispy exterior. The texture is springy and fresh, with a unique aroma.

Pork marinated in red yeast rice wine sauce, fried until the skin is crispy and red. The meat has the unique aroma and sweetness of red yeast rice wine, offering a distinctive flavor. It's a nostalgic traditional dish.

Whole chicken leg coated and deep-fried to a golden crisp. The meat is tender and juicy. A classic bento main dish, widely loved.

Pork chops marinated and then pan-fried, with a firm and chewy texture. Savory and flavorful, it's one of the most representative main dishes for Taiwanese bento.

Beef slices quickly stir-fried with rich Shacha sauce. The Shacha aroma is intense, with a strong flavor that is very appetizing with rice.

Chicken marinated and infused with Shaoxing wine, usually served cold. The skin is crisp, and the meat has a light wine aroma, making it refreshing and not greasy.

Congee cooked with premium grouper fillet. The fish skin is rich in collagen, and the meat is springy. The broth is fresh, nourishing, and healthy.

A luxurious seafood congee combining milkfish belly and fresh oysters. The fish belly is rich and fatty, the oysters are fresh and sweet, and the broth is full of oceanic flavor.

Congee simmered with a whole piece of milkfish belly. The belly's fat melts into the congee broth, creating a rich aroma and smooth texture.

Congee with tender barramundi slices and fresh clams. The broth is light and sweet, the fish is delicate, suitable for those who prefer light flavors.

Milkfish skin, rich in collagen, has a slippery yet chewy texture. Paired with a refreshing congee base, it's simple and delicious.

Flaked or diced milkfish added to congee. Each spoonful is filled with the fresh sweetness of the fish. It's a traditional Taiwanese breakfast or late-night snack option.

Steamed white rice, cooked to perfection, with each grain distinct.

Clear soup made with barramundi slices and clams, seasoned only with ginger slivers to remove any fishiness. The broth is clear and sweet, preserving the original flavors.

Barramundi slices and clams simmered in a Japanese miso broth. The savory miso perfectly blends with the freshness of the seafood, creating a mellow flavor.

Soup made with rich milkfish belly. The broth is sweet, and the fish belly is rich in fat. Excellent flavor when paired with ginger slivers and chopped scallions.

A combination of milkfish belly and miso soup. The rich miso balances the richness of the fish belly, making it smooth and warming.

A clear broth with chewy milkfish skin. The fish skin is smooth and slippery, and the broth has a light fish flavor.

Milkfish skin cooked in miso soup. The collagen-rich fish skin absorbs the miso broth, offering a unique texture.

Clear soup cooked with premium grouper fillet. The fish skin is springy, the meat is firm, and the broth is sweet and nourishing.

Grouper fillet paired with a miso broth. The miso enhances the sweetness of the fish, making it a luxurious soup.

Soup made purely with fresh clams, flavored with ginger slivers. The broth is extremely sweet and refreshing, cutting through richness.