Li Chi Hai Wei Mei Shi Guan

Tender cold bamboo shoots, usually boiled and then chilled. Crisp, sweet, juicy, and finely fibrous. Commonly enjoyed with mayonnaise, it's a refreshing appetizer.

Extremely tender pork liver dish. Specially processed to remove any gaminess, maintaining a tender texture. Delicious and delicate, often served as a cold appetizer.

Fresh small squid (a type of cuttlefish) from Penghu, blanched and quickly chilled. The meat is thick, chewy, and crisp, with a sweet flavor. Usually served with wasabi soy sauce or mayonnaise.

Fresh sea urchin, served individually. Rich and creamy texture with a savory oceanic flavor and a unique sweetness. Recommended to eat directly or with a small amount of soy sauce to savor the original taste.

Wild stone oysters from Penghu, smaller than farmed oysters. The texture is firm and chewy, with a very rich umami flavor. Usually served raw, blanched, or cold.

Assorted fresh greens with Japanese wafu dressing. The dressing is typically made with soy sauce, vinegar, and onion, offering a sweet, sour, savory, and aromatic flavor. Refreshing and palate-cleansing, suitable as an appetizer.

Boiled chicken, retaining its original flavor. Yellow skin and white meat, chewy and tender skin, rich in oil. Usually served with garlic chili soy sauce for enhanced flavor.

Fresh Kingfish slices, a white fish rich in oil. The flesh is delicate and crisp, with a sweet and refreshing taste. Served with wasabi and soy sauce.

Dish made with natural squid ink (commonly squid sausage). Black in appearance, full of rich seafood aroma. Usually chewy and delicious.

Small sea snails, a specialty of Penghu. The snail meat is removed, seasoned, and has a firm, chewy texture with a unique oceanic flavor. A cold dish perfect with drinks.

A special vegetable with crystalline granules, mainly produced in Penghu. Crisp, juicy, with a natural light salty taste. Usually eaten raw, with a texture similar to wax apple or savory vegetable.

Soup made with Penghu's unique green seaweed and fish balls. The broth is light and delicious, the seaweed is smooth, and the fish balls are chewy. A refreshing soup full of oceanic essence.

Soup cooked with Penghu seaweed and fresh fish chunks. The fish is delicate, and the seaweed adds a smooth texture and umami. The broth is sweet and nutritious.

Soup combining Penghu seaweed and whitebait (a type of anchovy). The whitebait is soft, and the seaweed is smooth. The flavor is light and rich in calcium.

Soup combining angled luffa, fish balls, and clams. The angled luffa is sweet and tender, the clams release oceanic umami, and the fish balls add texture. The soup is clear, sweet, and delicious.

A dish based on fried fish heads, simmered in a clay pot with abundant ingredients like napa cabbage and tofu. The broth is rich, savory, and has a satay flavor. A hearty dish for sharing.

Traditional Taiwanese restaurant dish. Simmered with dried squid, canned whelk, and garlic sprouts. The broth is sweet and slightly salty, full of the aroma of dried goods, with a unique and rich flavor.

Soup stir-fried with black sesame oil, ginger slices, and chicken, then simmered, often with rice wine. Rich aroma, warm and nourishing broth. Suitable for cold weather.

Chicken soup simmered with plenty of garlic, dried conpoy, clams, and chicken. The garlic becomes soft and not pungent after simmering, and the soup is full of the sweet essence of land and sea ingredients.

Soup made with mustard greens, clams, and chicken. The mustard greens have a slightly bitter-sweet taste, balanced by the sweetness of the clams. The soup is light and has a refreshing aftertaste.

Stewed with pickled peeled chili peppers and chicken. The soup has a unique spicy and sweet flavor, appetizing and warming. The chicken absorbs the aroma of the chili, making it tender and delicious.

A hot pot featuring a variety of fresh seafood (such as shrimp, fish slices, clams, squid, etc.) and vegetables. The broth is delicious, and the ingredients are abundant, suitable for sharing among many.

Famous Fujian dish, where various high-quality ingredients such as conpoy, pork ribs, taro, quail eggs, etc., are slow-cooked in a pot. The broth is rich, gelatinous, and extremely delicious and mellow.

Cooked with Penghu's unique pickled sour melon and spotted grouper. The sour and salty flavor of the pickled melon enhances the sweetness of the fish, making the soup appetizingly sour and savory, with tender and elastic fish.

Clear soup combining angled luffa and spotted grouper. The grouper is chewy and tender, complemented by the sweetness of the angled luffa. The soup is light and preserves the original freshness of the ingredients.

Taiwanese stir-fried rice noodles with shredded pork, vegetables, and seafood. The noodles are chewy and absorb the flavorful sauce, with a homely and rich taste.

Stir-fried rice noodles with shredded pork as the main ingredient. Simple soy sauce aroma combined with pork flavor, the noodles are dry and chewy.

Rice noodles stir-fried with pumpkin puree, a specialty of Penghu and Taiwan. It has a golden color, a natural sweetness from the pumpkin, a moist texture, and is very aromatic.

Rice stir-fried with beef slices or shreds. The rice grains are distinct, the beef is tender, and it's a classic fried rice with wok hei.

Rice stir-fried with shredded pork, eggs, and scallions. Moderately savory, a common staple choice.

White rice topped with a thickened beef sauce. The sauce is usually seasoned with satay or soy sauce, paired with vegetables and tender beef, offering a moist and rich texture.

White rice topped with a thickened sauce containing various seafood, meat, and vegetables. Rich in ingredients, the sauce is thick, and each bite offers different textures.

Rice stir-fried with fresh shrimp. The shrimp are crisp and sweet, the rice grains are distinct, and the flavor is light and delicious.

Nostalgic fried rice, usually seasoned with soy sauce, possibly with dried radish or pork cracklings for aroma. Savory and rich, with a traditional home-style flavor.

Stir-fried with crispy sakura shrimp. The sakura shrimp have a strong and unique aroma, adding a crispy texture and rich seafood flavor to the fried rice.

Premium fried rice with diced dried mullet roe. The dried mullet roe is savory and rich, its aroma intensifying when heated, creating a savory and elegant flavor with the rice.

Noodle soup with abundant ingredients, including meat slices, seafood, and vegetables. The broth is light and sweet, the noodles are smooth, and one bowl offers a variety of ingredients.

Taiwanese stir-fried oil noodles with shredded pork and vegetables. The noodles absorb the sauce, are smooth and elastic, with a savory flavor.

Stir-fried noodles with various toppings, including seafood and shredded pork. Stir-fried over high heat, full of wok hei, with a rich and delicious flavor.

Noodles stir-fried with beef slices. The beef is tender, usually seasoned with satay sauce or soy sauce, resulting in a rich flavor.

Dry-tossed dish made with Penghu handmade noodles and fresh oysters. Penghu noodles have a chewy and slightly salty texture, paired with plump oysters and a special sauce (usually containing sesame oil and fried shallots) for a unique flavor.

Noodle soup made with fresh small squid and Penghu angled luffa or plain broth. The small squid is sweet and crisp, the noodles are smooth, and the broth is full of the sweetness of seafood. A representative Penghu delicacy.