Lao Hu Ji Mi Fen Tang 60 Nian Lao Dian - Fu Xing Dian

Fried tofu. Golden and slightly crispy on the outside, with porous insides that have absorbed the braising liquid. Tender and juicy.

White radish stewed for a long time in braising liquid. Deeply colored, tender and flavorful, with the natural sweetness of radish and the savory aroma of the braising liquid.

Freshly smashed cucumbers, pickled. Crispy and refreshing texture, with garlic flavor and a slightly sour seasoning, a very appetizing cold dish.

Taiwan's specialty bamboo shoots, prepared by braising. Crispy and tender texture with fine fibers, with a light bamboo shoot aroma and the scent of oil.

Smoked pig ear sliced into thin strips. Crispy and chewy texture with a unique smoky flavor, a great appetizer or snack.

Chilled tender tofu drizzled with soy sauce paste. Usually served with bonito flakes or chopped scallions. Smooth and refreshing texture.

Blanched and then chilled eggplant, retaining its vibrant purple color. Tender and sweet texture, served with a special sauce.

Boiled edamame in pods, simply seasoned with salt and black pepper. The beans are sweet and have a firm texture.

Blanched sweet potato leaves. Tender and smooth texture, usually drizzled with minced garlic soy sauce or braised pork sauce for flavor. A common Taiwanese home-style vegetable.

Seasonal green vegetables, blanched to preserve their original flavor, then drizzled with sauce.

Cleaned pork skin, braised until it has a chewy, springy texture and is rich in collagen. The braising liquid has a rich aroma.

Taiwan's most representative lager beer, brewed with Ponlai rice. Refreshing and smooth taste with a unique rice aroma.

Unsweetened tea. Natural tea aroma, refreshing and palate-cleansing, suitable for pairing with meals.

Taiwan's classic fruit and vegetable juice drink, a blend of various fruits and vegetables. Sweet and smooth taste, a convenient way to get your daily dose of fruits and vegetables.

Classic Taiwanese national dish. White rice topped with slow-cooked, finely chopped braised pork (minced pork sauce) with alternating layers of fat and lean meat. Rich and savory flavor, fatty but not greasy.

White rice topped with tender shredded chicken breast, drizzled with special chicken oil and sauce. Aromatic and refreshing, not greasy.

A mixed rice dish that satisfies two cravings at once. It combines the savory richness of braised pork rice with the refreshing sweetness of chicken rice, offering a rich layering of flavors.

Braised pork rice topped with baby fish (dried small fish). Adds seafood flavor and calcium, making the texture richer.

A luxurious main course combining shredded chicken, minced pork sauce, and baby fish. A fusion of land and sea flavors, every bite is full of surprises.

Braised pork rice topped with plump, fresh blanched oysters. The bursting texture of the oysters perfectly combines with the savory aroma of the braised pork, creating a delicious flavor.

Soup made with thick rice noodles. The noodles absorb the essence of the rich pork bone broth, resulting in a slippery, chewy texture and a rich, smooth soup.

Rice noodle soup with creamy and soft taro chunks. The broth is infused with the aroma and starch of taro, making it richer and smoother.

Soup made with fresh tomatoes, with a natural sweet and sour taste. Served with rice noodles, it's refreshing, appetizing, and has a unique flavor.

Traditional Taiwanese dish. Rice noodles stir-fried with pumpkin shreds. The rice noodles absorb the sweetness of the pumpkin, resulting in a moist and not dry texture.

Rice noodle soup with milkfish skin and meat. The fish skin is rich in collagen and has a tender texture, the fish is fresh and sweet, and the broth is sweet.

Rice noodle soup made with fresh sea bass slices. The sea bass is delicate and tender, the broth is light and sweet, and it's rich in nutrients.

Rice noodle soup with a generous amount of fresh clams. The broth is full of the savory and fresh flavor of clams, refreshing and delicious.

Rice noodle soup topped with plump fresh oysters. The oysters are tender and juicy, adding a rich seafood flavor to the broth.

Includes a whole boneless milkfish belly. The fish belly is rich in oil, melts in your mouth, and the meat is tender. A very luxurious rice noodle soup.

A combination of chewy fish skin and sweet clams. The double seafood ingredients make the broth more delicious and rich.

A combination of fresh oysters and clams, full of seafood flavor. Every spoonful of soup is filled with the essence of the sea.

Sea bass slices with clams, the tenderness of the fish and the sweetness of the shellfish complement each other, with a clear and delicious broth.

The ultimate enjoyment of seafood rice noodle soup. Includes a whole milkfish belly and fresh clams, generous portion, rich flavor.

Famous Tainan snack. Oil noodles topped with rich minced pork sauce, served with fresh shrimp, bean sprouts, and cilantro. The broth is sweet and fresh, and can also be served as a dry noodle dish.

A rice noodle version of Danzai noodles. Thin rice noodles absorb the minced pork sauce, resulting in a lighter and more delicate texture.

Traditional Hakka noodle dish. Wide, flat rice noodles with a chewy and smooth texture, topped with crispy shallots and minced pork sauce, with a captivating aroma.

A simple yet classic dry mixed noodle dish, drizzled with special sauce and lard, sprinkled with chopped scallions. Every bite is a nostalgic delight.

Blanched slices of pork belly drizzled with rich garlic soy sauce. Served with white rice. Garlic aroma is appetizing, and the meat slices are tender.

Slices of boiled pork belly (five-layer pork), tender meat, retaining the original flavor of the pork. Served with white rice and soy sauce with ginger slices, simple and delicious.

Uses precious Matsusaka pork (pork neck). Crispy and springy texture with evenly distributed fat. A main course with excellent texture.

Clear soup made with pork intestines. The intestines are cleaned and have a tender, slightly chewy texture. The broth is usually flavored with ginger slices to remove any gaminess and enhance freshness.

Soup made with milkfish skin and meat. The fish skin is slippery and chewy, the broth is clear and sweet, and it's rich in collagen.

Soup made with fresh sea bass chunks. The fish is delicate and easy to digest, the broth is delicious, suitable for all ages.

Soup made with a whole boneless milkfish belly. The fish belly is fatty and rich in oil, the broth is rich and aromatic.

Fresh oysters cooked in soup with a generous amount of chives. An old-fashioned combination, the broth is sweet and has the unique aroma of chives.

Fresh clams cooked in soup with ginger slices. The broth is milky white, extremely sweet and refreshing.

Seafood soup with sea bass and clams. The fish is tender, the clams are sweet, with a double dose of freshness.

Soup made with milkfish skin and clams. Rich texture, delicious broth.

A combination of two types of shellfish. The freshness of oysters and clams is amplified, resulting in a rich and sweet broth.

A luxurious soup with milkfish belly and clams. The aroma of the oil and the sweetness of the seafood blend perfectly.

Pork heart slices cooked with black sesame oil and old ginger. The broth is warm and nourishing, and the pork heart is crisp and tender.

Pork liver cooked in sesame oil soup. Properly controlled heat keeps the pork liver tender and pink. Rich sesame oil aroma, suitable for nourishing the body.

Lean pork slices (red meat) stewed with sesame oil and ginger slices. The meat is firm and fresh, the broth is aromatic, and it's a top choice for warming the stomach.

Sea bass in a sesame oil broth. The freshness of the fish is complemented by the aroma of sesame oil, making it nourishing and delicious.

A combination of milkfish belly and sesame oil. The richness of the fish belly's oil and the aroma of sesame oil complement each other, creating a rich and full flavor.