Lai Jidan Ke Zai Jian

A classic Taiwanese night market snack. Made with fresh oysters, eggs, and vegetables as the base, mixed with sweet potato starch batter and pan-fried until the crust is crispy and the inside is chewy and soft, drizzled with a special sweet and spicy sauce for a rich texture.

A pan-fried dish using sweet shrimp instead of oysters. The crisp and bouncy texture of the shrimp contrasts with the soft and glutinous batter, complemented by the aroma of eggs and sauce for a delicious flavor.

A mixed pan-fried dish with both oysters and shrimp, allowing you to taste the sweetness of two types of seafood at once, with generous portions.

Pork kidney dish, with a crisp texture and no unpleasant odor. You can choose a refreshing ginger clear soup, a rich and nourishing sesame oil broth, or a savory stir-fry that goes well with rice.

Fresh pork liver, tender and glutinous texture, rich in iron. The sesame oil flavor is rich and fragrant, while the stir-fried version is full of wok hei, highlighting the sweetness of the pork liver.

Made with lean meat, the texture is firm and tender. The clear soup is refreshing and sweet, the sesame oil broth is warming, and the stir-fry is savory and flavorful.

Plump, fresh oysters. The clear soup is full of umami; the garlic paste version involves blanching the oysters and drizzling them with garlic soy sauce paste, simple yet delicious.

Fried until the edges are slightly browned, a simple homemade delicacy.