Liang Tang Chai Shabu

A representative night market snack in Taiwan. Pork with a good fat-to-lean ratio is marinated with a slightly sweet, wine-infused flavor. It has a firm and juicy texture. It is usually served with slices of raw garlic, whose pungent flavor complements the sweetness of the sausage.

Balls made from fresh cuttlefish paste, with a chewy and springy texture. You can taste real pieces of cuttlefish, and it has a rich savory flavor. After deep-frying, the skin is golden and crispy, and it's even more delicious sprinkled with five-spice powder.

A famous Taiwanese street food. Chicken is cut into pieces, marinated, coated with sweet potato starch, and deep-fried until golden and crispy. After frying, it is usually tossed with fried basil leaves and sprinkled with a special five-spice powder, releasing a rich aroma.

A Taiwanese fish paste product, similar to Japanese tempura but with a chewier texture. After deep-frying, the skin is slightly crispy, and the inside is tender and savory. It is usually sprinkled with five-spice powder or served with a dipping sauce.

A long, Chinese-style fried dough pastry. It is hollow inside and has a crispy yet soft texture. Although commonly eaten for breakfast with soy milk, it may be served as a side dish or a standalone snack on menus like this.

Fresh shrimp, fish paste, and other seafood fillings are wrapped in bean curd sheets or dough, rolled into logs, and deep-fried. The skin is crispy, and the filling is fresh and juicy, offering a rich texture.

Cleaned and braised pork large intestines are deep-fried. The skin turns an attractive deep caramel color and is extremely crispy, while the inside remains tender and retains the braising liquid's aroma. It is usually served with pepper salt.

Boneless chicken thigh is rolled and steamed, then chilled and marinated in a braising liquid made with Huadiao wine and Chinese herbs. It has a cool, smooth texture and a rich aroma of aged Huadiao wine, making it a refreshing cold dish.

A classic Shanghai cold dish. Kao Fu is a steamed gluten product with a porous texture that absorbs sauce well. It has a soft and elastic texture, with a sweet, sour, salty, and savory flavor, usually served with ingredients like shiitake mushrooms, wood ear fungus, and peanuts.

A modified Taiwanese kimchi with a golden color. Napa cabbage is pickled in a sauce made with pumpkin, carrots, or fermented bean curd. It has a crisp texture and a mellow sweet and sour taste with a rich garlic aroma, unlike the spiciness of Korean kimchi.

A traditional snack originating from Fujian. Bean curd sheets are wrapped around marinated pork, onions, water chestnuts, and five-spice powder, rolled into logs, and then deep-fried. The skin is crispy, and the filling is rich with pork flavor and the unique aroma of five-spice powder.

A sweet and savory snack. Smooth taro paste is filled with salted egg yolk and coated with batter before being deep-fried. The sweetness of the taro and the rich saltiness of the salted egg yolk combine in the mouth, with a crispy exterior and soft interior.

Tofu stewed in a spicy and numbing broth made with Sichuan peppercorns and chili peppers. The tofu absorbs the spicy broth, resulting in a tender texture with a signature spicy and numbing sensation, perfect with rice.

A common spicy hot pot base. Tender pork blood cake (or duck blood) is braised with tofu. It has a slippery, tender texture, full of the savory and slightly spicy flavor of the broth.

A traditional famous dish from Fujian, also a top delicacy at Taiwanese banquets. It combines precious ingredients such as abalone, sea cucumber, dried scallops, and trotters, slow-cooked in a clay pot. The broth is rich and mellow, abundant in collagen, and extremely delicious.

A signature dish from the famous Taishin Group's guesthouse in Taiwan. It uses bone-in beef short ribs, marinated in Chinese-style sauces, then braised and roasted. The meat is fully cooked yet remains tender and juicy, with a rich flavor and a unique garlic and soy sauce aroma.

A luxurious seafood dish. Fresh lobster is steamed with garlic sauce, served over glutinous rice oil rice. The lobster meat is springy and sweet, and the rice underneath absorbs the lobster's juices and garlic aroma, making it exceptionally flavorful.

A Taiwanese delicacy made from cured and sun-dried mullet roe. It is usually grilled or pan-seared with wine and then sliced. The texture is sticky and dense, with a rich sea flavor and saltiness. It is often served with slices of white radish or garlic sprouts to cut through the richness and enhance the flavor.

A classic Taiwanese steamed fish dish. Pickled Cordia (a type of preserved fruit) is used to steam with fresh fish. The unique sweet and savory flavor of Pickled Cordia enhances the sweetness of the grouper, resulting in tender fish and a mellow, savory broth.

A Sichuan-style cold dish. Beef strips are braised and then dry-fried, seasoned with plenty of chili peppers and Sichuan peppercorns. The texture is dry, fragrant, and chewy, with a rich spicy and numbing flavor, perfect with drinks.

Fresh grass shrimp are butterflied, topped with a garlic paste mixture of raw garlic (silver garlic) and fried garlic (golden garlic), and then steamed. The shrimp meat is sweet and springy, and the rich garlic aroma permeates the shrimp, making it delicious.

Despite the name 'Smoked Fish', it is actually a cold dish where fried fish is soaked in sauce. The fish pieces are fried until crispy on the outside and tender on the inside, then immediately soaked in a rich, sweet, and savory sauce. It has a soft, crispy texture and a rich sauce flavor, making it a traditional Shanghai local dish.

A refreshing Taiwanese home-style dish. It uses the natural savory flavor of clams and the sweetness of loofah to create a soup. The loofah is tender and smooth, the clams are fresh, and the soup is light and cooling.

A vegetarian dish imitating meat. Made by rolling layers of bean curd skin (fuzhi), then braised and smoked. The skin is golden, with a unique smoky aroma, and a rich, chewy texture, resembling goose meat.

Stir-fried chayote tendrils (tender shoots of chayote). It has a tender and crisp texture with a unique fresh aroma. Usually stir-fried with garlic, it is a healthy and palate-cleansing green vegetable.

Steamed loofah dish. Loofah is topped with crispy fried garlic and raw minced garlic, then steamed. The loofah itself is juicy and sweet, absorbing the aroma of garlic, with a tender and juicy texture.

A cooking method originating from Typhoon Shelter in Hong Kong. Corn is cut into strips, deep-fried, and then stir-fried with a large amount of fried garlic, fermented black beans, and chili peppers. The sweetness of the corn contrasts with the savory and slightly spicy flavor of the fried garlic, offering a crispy and aromatic taste.