Le Tian Yang Rou

A dark herbal medicinal soup base simmered with angelica and other herbs, served with bone-in lamb ribs. The soup is sweet and mellow, and the lamb is stewed until tender and flavorful. It is recommended to eat with the special dipping sauce.

Thinly sliced lamb in an angelica herbal medicinal soup base. Compared to ribs, the slices are more tender and easier to eat, and the soup also has a clear herbal fragrance.

Lamb ribs are stewed in clear broth without heavy medicinal herbs, presenting the clarity of the soup and the original fresh taste of the lamb. Suitable for diners who prefer light flavors.

Clear and delicious broth with lamb slices, a little ginger to remove gaminess. Refreshing and not greasy, allowing you to taste the fresh sweetness of the lamb.

Lamb rib soup simmered with a large amount of garlic. The garlic aroma is rich, effectively removing the gaminess of the lamb and enhancing its freshness. The soup base is rich and mellow.

Garlic broth base with lamb slices. Each bite is full of garlic aroma and lamb sweetness, a great choice for those who love rich flavors.

A classic Taiwanese snack. White rice topped with slow-cooked diced pork and braising liquid. The flavor is moderately sweet and savory, rich in collagen, and highly aromatic.

A large bowl of braised pork rice. Drizzled with rich braising liquid and diced pork, suitable for customers with a larger appetite. It is recommended to mix well before eating.

Pure steamed white rice, suitable for pairing with soups or side dishes.

A traditional cake made from glutinous rice and pig's blood. It has a soft, chewy texture, usually steamed and served with soy paste or peanut powder.

Blanched seasonal fresh vegetables, retaining their crisp texture. Usually drizzled with special braising liquid or garlic soy paste for seasoning.

A cold dish made with a whole piece of soft tofu and preserved egg. Drizzled with soy paste and sprinkled with bonito flakes or chopped scallions, it has a smooth, refreshing texture.

A variety of assorted cold appetizers are provided daily in the restaurant, such as kelp, dried tofu, or cold mixed vegetables, subject to on-site availability.

Eggs stewed for a long time in a special braising liquid. The egg white is chewy, and the yolk is dense and flavorful, a classic side dish to pair with braised pork rice.

A classic carbonated beverage with plenty of fizz, sweet but not cloying. Suitable for drinking after a meal to refresh the palate.

A lager beer produced locally in Taiwan, brewed with Penglai rice. It has a unique and refreshing taste with a light rice aroma, and is a common accompaniment to meals on the Taiwanese dining table.