Liang Mei E Goose Expert

Signature smoked goose, smoked with a secret recipe. The meat is tender and juicy, with a rich smoky aroma on the skin, a must-try signature dish.

Crisp goose intestines, processed and mixed with special sauce and spices. Crisp and chewy texture, with a slightly spicy flavor, very appetizing.

A mixed offal platter including goose gizzard, liver, and heart. Tossed with a special sauce, the offal is well-prepared without any gamey taste, offering a rich and multi-layered texture.

Smoked goose wings with chewy skin and fragrant meat. Ideal for those who enjoy gnawing on meat near the bone, a perfect accompaniment to drinks.

Braised goose gizzard slices, served cold. Firm and chewy texture, moderately savory.

Smoked whole goose head, with a gelatinous and aromatic skin. Ideal for those who enjoy slowly savoring the tender meat and flavor of the head.

Tender and flavorful braised goose feet. Rich in collagen, with a chewy texture and full of braising liquid aroma in every bite.

Tender bamboo shoots are blanched and then chilled, served with mayonnaise. The texture is crisp and sweet, a refreshing appetizer available only in summer.

Braised large intestine, with a reddish hue. Tender and moderately fatty, rich without being greasy, with a deep braised aroma.

Braised milkfish head, rich in collagen. The fish meat is delicate, and the braising liquid is savory and flavorful, a traditional Taiwanese flavor.

Boneless milkfish belly braised to perfection. Rich in fat, tender and smooth, with delicious fish meat, perfect with the braising liquid and rice.

Fresh squid quickly blanched to maintain a crisp texture. Choose between five-flavor sauce (sweet, sour, slightly spicy) or wasabi soy sauce.

Green bamboo shoots braised in chicken or stock broth. Tender and juicy, these shoots absorb the essence of the broth, a classic Taiwanese side dish.

Fresh seasonal vegetables are simply blanched and drizzled with goose oil or garlic soy sauce. Retains the natural sweetness of the vegetables, healthy and refreshing.

Specially braised dried tofu, with the pores filled with braising liquid. Firm texture, becoming more flavorful with each chew.

Steamed and chewy pig blood cake, drizzled with rich garlic soy sauce. Sticky and chewy texture, with a strong garlic aroma.

Silky tofu with rich preserved egg, drizzled with soy sauce and bonito flakes. Smooth texture, a common Taiwanese cold dish.

Thinly sliced smoked or braised pig ears. Crisp and chewy texture, rich in collagen, suitable as a snack with drinks.

Kelp shreds mixed with garlic, vinegar, and chili. Crisp, sour, and spicy, it's very appetizing and cuts through richness.

Crushed cucumbers marinated with garlic and vinegar. Crisp and juicy texture, sweet and sour, and refreshing.

Cold mixed black fungus. Crisp texture, served with a sweet, sour, and slightly spicy sauce, healthy and appetizing.

Shredded bamboo shoots braised with preserved mustard greens. Has the unique savory, sour, and salty flavor of preserved mustard greens, very appetizing with rice.

De-boned chicken feet, marinated and flavorful. Chewy and crisp texture, with a sweet and sour flavor, a popular appetizer.

Traditional Taiwanese smoked shark meat. Tender meat with a unique smoky flavor, usually served with wasabi soy sauce.

Crispy dried small fish with fried peanuts. Crispy and crunchy texture, perfectly savory, an excellent snack with drinks.

Marinated raw clams, served with soy sauce, garlic, and chili. Tender and smooth texture, savory and delicious, a traditional Taiwanese cold dish.

Tender duck blood simmered in spicy broth. Jelly-like texture, soft and tender, spicy and satisfying. Can be served dry-mixed or as a soup.

Spicy duck blood with large intestines (chang wang) cooked together. Enjoy the tender duck blood and soft intestines simultaneously, with a spicy and fragrant flavor and rich texture.

Goose broth base with tender goose intestines. The broth is sweet and refreshing, served with ginger shreds and scallions, offering a unique flavor.

Classic offal soup, including goose gizzard, liver, etc. Clear and flavorful broth, with clean-prepared offal and a rich texture.

Fish paste soup dumplings with meat filling. Bite into the fish ball to taste the savory meat juice filling, with a chewy skin and a light broth.

Uses Hsinchu-style mushroom meatballs or original meatballs. The texture is firm and springy, and the broth has the aroma of celery and pepper.

Large chunks of tender pig blood with pickled vegetables and chives. Rich broth, a classic home-style soup.

Made with goose broth and seaweed. The broth is full of the sweet essence of goose, paired with smooth seaweed, simple yet delicious.

Winter-only soup pot, stewed with choy sum (jia cai) and chicken. The broth is sweet and slightly bitter, with warming and palate-cleansing effects.

Braised with pickled pineapple sauce, bitter melon, and chicken. The broth is sweet, and the pineapple's sweet and salty flavor balances the bitterness of the melon, creating a unique taste.

A classic Taiwanese restaurant soup. Cooked with dried squid, canned conch meat, and plenty of garlic sprouts. The broth is rich and savory, with a balanced sweet and salty flavor.

Chicken stir-fried with black sesame oil and old ginger, then simmered with rice wine. Fragrant and rich broth, warming and nourishing, the best winter tonic.

Fresh shrimp quickly blanched and stir-fried with salt and pepper, onions, and garlic. The shells are crispy and edible, savory and perfect with drinks.

Fresh shrimp quickly blanched to retain its original flavor. Sweet and chewy texture, usually served with wasabi soy sauce.

Classic Taiwanese-style pork sausage. Balanced fat-to-lean ratio, firm and juicy texture, with a hint of wine aroma and sweetness. Even better with garlic slices.

Duck heads are braised then deep-fried, seasoned with salt and pepper. Crispy outside, tender inside, fragrant aroma, a top choice for those who enjoy picking meat off the bone with drinks.

Marinated pork belly, roasted or pan-fried until golden and crispy. Served with garlic slices or vinegar dip, savory and not greasy.

Pork ribs marinated, coated, and deep-fried. Crispy outside, tender inside. Seasoned with salt and pepper, crispy and savory, finger-licking good.

Eel coated in red yeast batter and deep-fried. The unique aroma of red yeast combined with the freshness of eel, crispy skin, and tender meat.

Classic Taiwanese home-style dish, eggs mixed with chopped preserved radish (cai po) and fried into a round cake. Rich egg flavor, crisp and savory preserved radish.

Bean curd skin rolls filled with shrimp paste, deep-fried until golden and crispy. Crispy on the outside, fresh on the inside, with the sweetness of shrimp.

Authentic cuttlefish balls, deep-fried. Chewy and firm texture, with chunks of fresh cuttlefish in every bite.

Fried fish paste tempura sticks. Crispy on the outside, soft and chewy on the inside, with a sweet fish flavor. Even better with a sprinkle of pepper.

Onions and meat filling wrapped in bean curd skin and deep-fried. Crispy skin, juicy and sweet filling, a traditional Taiwanese snack.

Yellow oil noodles with goose broth. Slippery noodles, savory broth, infused with the essence and aroma of goose meat.

Fine rice noodles cooked in goose broth. The noodles absorb the soup, with a delicate texture, refreshing and not greasy.

Wide, flat rice noodles (kway teow) with goose broth. Slippery and chewy texture, sweet broth, simple and delicious.

Transparent glass noodles soaked in goose broth. Slippery texture, low in calories, a good choice for a light meal.

Taiwan's national delicacy. White rice topped with slow-cooked minced pork sauce, with a balanced fat-to-lean ratio, savory and perfect with rice.

White rice drizzled with fragrant goose oil and soy sauce. Simple and unpretentious, each bite is filled with the unique aroma of goose oil.

Chewy white rice, perfect for pairing with various stir-fries and goose dishes.

Signature dry-mixed oil noodles, drizzled with special chili sauce or minced pork sauce. The noodles are chewy, and the aroma is rich after mixing, with a slightly spicy flavor.

Dry-mixed fine rice noodles, served with a special sauce. The texture is dry and delicate, with a unique flavor. Add chili for those who like it spicy.

Dry-mixed wide rice noodles, with a chewy and smooth texture. The sauce evenly coats the noodles, savory and slightly spicy, with a rich texture.

Dry-mixed glass noodles, with a slippery and chewy texture. Absorbs plenty of sauce, rich in flavor, making you want more with every bite.