Lao Wang Zha Kao - Dong Hu Dian

Whole chicken breast marinated and grilled over charcoal, brushed with a special sauce. Slightly charred and smoky on the outside, tender and juicy on the inside. A classic Taiwanese night market grilled item.

Selected beef cubes skewered and grilled with a secret recipe sauce. Firm texture, perfectly combining beef aroma and sauce flavor.

Meat slices wrapped around Taiwanese peeled chili peppers and grilled. The slightly spicy and sweet taste of the peeled chili peppers cuts through the richness and enhances the flavor, a perfect match for grilled meat.

Beef slices rolled with Korean kimchi and cheese. The rich creaminess of the cheese and the sour, spicy, and crispiness of the kimchi create a rich layering of flavors.

Bacon slices wrapped around soft mochi and cheese, then grilled. The savory bacon contrasts with the soft, sweet mochi, creating a unique texture.

Pork slices rolled with fresh green onion segments and grilled. The green onions release sweetness and moisture when heated, making the pork more flavorful and juicy.

Beef skewers grilled with a rich sauce. The sauce is rich, savory with a hint of sweetness, enhancing the beef's flavor.

Beef belly with rich fat content. Grilling renders out excess fat, making the skin slightly charred and crispy, and the meat tender and juicy.

Strip meat from between beef ribs, with connective tissue. Grilled until charred on the outside and tender on the inside, chewy and springy, becoming more fragrant with chewing.

Pork shoulder cut, with even fat distribution. Tender after grilling, not greasy or dry.

Also known as Matsusaka pork, with beautiful marbling. Crisp and refreshing texture, with a unique aroma after grilling.

Pork belly with a good balance of fat and lean meat. High-temperature grilling renders out excess fat, making the skin slightly charred and crispy, and the fat aroma rich.

Pork skewers marinated and grilled with a Southeast Asian-style satay sauce. Rich aroma of peanuts and spices, with a sweet and slightly spicy flavor.

Cleaned pork large intestine, grilled until the outside is crispy and the inside is soft and chewy. Brushed with a special sauce, it becomes more fragrant with every chew.

Boneless chicken thigh cubes skewered and grilled. Thick, tender, and juicy meat, excellent flavor with sauce grilling.

Chicken skin is grilled to render out the fat, making it crispy and delicious. The savory flavor is a great choice to pair with drinks.

Commonly known as chicken butt, rich in fat. Grilled until golden and crispy, tender and smooth texture, with a unique fatty aroma.

Fresh chicken hearts skewered and grilled. Chewy and springy texture. Grilling with sauce removes any gaminess and retains the fresh flavor.

Lamb cubes skewered and grilled, usually seasoned with cumin powder. The unique spice aroma perfectly blends with the rich lamb flavor.

Strip meat from between lamb ribs, with tendons for chewiness. Rich lamb flavor and complex texture after grilling.

Fresh oysters in the shell grilled with plenty of minced garlic. Rich garlic aroma enhances the fresh and sweet oceanic flavor of the oysters.

Scallops seasoned with minced garlic and grilled. The adductor muscle is tender, infused with garlic flavor, and the broth is delicious.

Chewy and springy abalone skewers grilled with garlic sauce. Firm and delicious texture, with a satisfying chew.

Whole mackerel with rich fat, grilled. The skin is slightly charred, the meat is delicate and juicy, savory and pairs well with rice.

Whole squid brushed with sauce and grilled. Chewy and springy texture, rich sauce flavor, full of seafood freshness.

Sweet and fresh scallop skewers from Hokkaido. Tender and sweet texture, enjoy the original flavor with simple grilling.

Shishamo fish filled with roe. Grilled until the skin is crispy, the roe provides a rich texture, savory and delicious.

Fresh large shrimp grilled in the shell. The shells turn red and aromatic, and the shrimp meat is firm and sweet.

Sausage made from chicken, lighter and less greasy than pork sausage. Crispy casing, tender meat.

Fish paste product with a soft and chewy texture. Slightly charred and crispy on the outside after grilling, even better with sauce.

Layers of tofu skin skewered and grilled. Absorbs the sauce, crispy on the outside and tender on the inside, with a rich soy flavor.

Taiwanese specialty snack made from glutinous rice and pig's blood. Soft and chewy texture, very flavorful with sweet and savory grilled meat sauce.

Traditional fried dough stick, grilled. Removes some greasiness, making it crispier and more charred with a unique texture.

Firm dried tofu skewers grilled. The surface is grilled until slightly charred and bubbly, brushed with sauce, blending bean and sauce flavors.

Glutinous rice and peanuts wrapped in casing. Crispy on the outside, soft and fragrant glutinous rice inside.

Japanese square or strip mochi grilled. Grilled until the surface is golden and puffed, crispy on the outside and soft on the inside, usually served with condensed milk or peanut powder.

Whole corn brushed with thick sauce and rotated while grilling. The sauce seeps into the gaps between the corn kernels, with a savory and sweet flavor and a chewy texture.

Arrowhead bamboo in the shell, grilled. Retains the moisture and sweetness of the vegetable, with a tender and crisp texture.

Cubed king oyster mushrooms skewered and grilled. The texture is chewy and juicy like abalone, and it's excellent with sauce.

Fresh green bell pepper cubes skewered and grilled. Grilling removes some of the raw taste, retaining its crispness and sweetness.

Fresh shiitake mushrooms skewered and grilled. Thick and juicy mushrooms, with a rich aroma and tender texture after grilling.

Sliced winter melon grilled. Refreshing and juicy texture with a light sweetness, palate-cleansing and crisp.

Taiwan's most representative street food. Large pieces of chicken breast coated and deep-fried. Golden and crispy on the outside, thick and juicy on the inside.

Boneless chicken pieces coated and deep-fried, stir-fried with basil for aroma. Easy to eat, crispy on the outside and tender on the inside, a great choice to pair with drinks.

Tender cartilage from the tip of the chicken breastbone. Deep-fried to a crispy texture, it makes a satisfying crunch and is fun to chew.

Scored squid pieces coated and deep-fried. Opens up like a flower, with a chewy texture and full of seafood sweetness.

Fresh oysters coated and deep-fried. Crispy on the outside, with tender and bursting oysters inside, full of oceanic freshness.

Chicken skin deep-fried at high temperature to render out excess fat. Crispy like crackers, savory and addictive.

Deep-fried chicken gizzards. Crispy on the outside, rich and tender fat inside. A must-try for connoisseurs of special cuts.

Whole chicken hearts deep-fried. Firm and chewy texture, with a unique chewiness that becomes more fragrant with chewing.

Fried fish paste product, deep-fried until golden and fluffy. Crispy on the outside, soft and chewy on the inside, sprinkled with pepper powder. A classic Taiwanese fried snack.

Pig's blood cake cubes deep-fried. Crispy and firm on the outside, soft and sticky on the inside, with distinct layers of texture.

Cubed Hong Kong-style radish cake deep-fried. The outside forms a thin crispy layer, while the inside is smooth and full of radish and preserved meat aroma.

Whole glutinous rice sausage deep-fried. The casing is crispy and bursts open, the aroma of glutinous rice fills the air, and the texture is rich.

Deep-fried cubed egg tofu. Golden and slightly crispy on the outside, extremely tender and smooth on the inside, with a rich egg aroma. Melts in your mouth.

Whole or cubed preserved eggs coated and deep-fried. Crispy on the outside, soft on the inside, with a thick and rich yolk. Unique flavor.

Shishamo fish with roe, coated and deep-fried. The whole fish, including bones, can be eaten. The popping sensation of the roe in your mouth is captivating.

Classic french fries, deep-fried. Crispy on the outside, fluffy on the inside, sprinkled with salt or plum powder. Loved by adults and children alike.

Taiwanese sweet potato cut into strips and deep-fried, sprinkled with sweet and sour plum powder. The sweet potato is tender and sweet, very appetizing with the plum powder.

Traditional red and white small tangyuan deep-fried. Crispy on the outside, soft and chewy on the inside, sprinkled with peanut powder and powdered sugar. A sweet treat often found at banquets.

Soft and chewy mochi deep-fried until crispy on the outside. Coated with rich peanut powder, it has a rich texture and is sweet and delicious.

Golden and crispy fried silver roll drizzled with sweet condensed milk. Crispy on the outside, soft on the inside with distinct strands, rich milk flavor.

Fresh cabbage deep-fried and then brushed with special sauce. Retains the crispness and sweetness of the vegetables, with plenty of sauce flavor.

Cauliflower deep-fried to lock in moisture, seasoned with sauce. Crispy and tender texture, savory and flavorful.

Sweet corn deep-fried to a golden color and brushed with sauce. The corn kernels are sweet and juicy, a simple yet delicious vegetable option.

Green beans deep-fried until the skin is slightly wrinkled. Crispy and sweet texture, seasoned with salt and pepper for a refreshing and palate-cleansing taste.