Liang You Xiao Guan

Threadfin is pan-fried, then braised with soy sauce, sugar, scallions, ginger, and garlic. The fish meat is delicate and tender, with a balanced sweet and savory sauce.

Pomfret is deep-fried until crispy outside and tender inside, sprinkled with salt and pepper. Crispy and savory texture, suitable for pairing with wine or rice.

Cut pomfret is deep-fried until the skin is crispy and the meat is firm and sweet, with a salt and pepper aroma.

Fresh pomfret is cooked in soy sauce and braised. The fish meat is delicious and absorbs the rich braising sauce.

Milkfish, common in Taiwan, is braised with soy sauce, fermented black beans, or preserved vegetables. Sweet flavor, with rich belly fat.

Yellow croaker meat is tender and delicious, deep-fried and then braised. A classic Chinese fish dish with a rich sauce flavor.

Whole yellow croaker is deep-fried until golden and crispy, then coated with sweet and sour sauce. Crispy outside and tender inside, it's an appetizing dish that goes well with rice.

Yellow croaker is braised with spicy broad bean paste. The taste is slightly spicy and savory, very appetizing.

Thick-cut tilapia (Taiwanese tilapia) is cooked in a braising sauce. Home-style flavor, the sauce is suitable for mixing with rice.

Tilapia is braised with broad bean paste. It is savory and slightly spicy, removing any muddy taste and enhancing the fish's sweetness.

Shrimp in shell are deep-fried at high temperature, mixed with scallions, garlic, chili peppers, and salt and pepper. The shells are crispy, the meat is springy, and the flavor is salty and savory.

Fresh shrimp are simply boiled or blanched in saltwater, preserving the original sweetness and elasticity of the shrimp meat. Can be dipped in ginger and vinegar sauce.

A stir-fry of three types of seafood (usually squid, shrimp, sea cucumber, or cuttlefish) with seasonal vegetables. Rich in texture and delicious flavor.

Fresh eel segments are stir-fried over high heat, usually with onions, scallions, and a sauce of black vinegar and sugar. The texture is crisp and springy, with a sweet, sour, and savory flavor.

Clams (a type of small shellfish) are stir-fried with basil, garlic, and chili. The meat is tender, and the sauce is full of basil aroma.

Fresh, plump oysters are blanched and drizzled with minced garlic and soy sauce. The texture is smooth and tender, with a strong garlic flavor.

Fresh oysters are braised with fermented black beans (yin shi), scallion sprouts, and tofu. Savory and appetizing, with a unique fermented black bean aroma.

Oysters are battered and deep-fried until golden and crispy, served with basil and salt and pepper. Crispy outside and tender inside, full of oceanic flavor.

Mullet roe (milt of male mullet) has a soft, tender texture like tofu, flavored with braising sauce. A precious seasonal ingredient.

Squid (medium-sized) is seasoned with "three cups" (sesame oil, soy sauce, rice wine), stir-fried with basil, ginger, and garlic. Intensely aromatic, with a chewy texture.

Fresh squid rings are steamed, served with scallion and ginger shreds. Preserves the original flavor of the seafood, with a crisp and sweet texture.

Blanched squid is drizzled with a special five-flavor sauce (sweet, sour, spicy, salty, fragrant). A refreshing and appetizing cold dish.

Squid is stir-fried with celery segments. The celery is crisp, and the squid is fresh and springy, with a refreshing taste.

Squid is stir-fried with plenty of ginger shreds and a little vinegar. The ginger flavor removes fishiness and enhances freshness, with a slightly sour taste.

Fresh clams are braised with tender loofah. The broth combines the sweetness of seafood and vegetables, light and refreshing.

Sweet corn kernels are stir-fried with shrimp. The flavor is sweet and fresh, very popular with children.

Yellow chives are tender and have a mild flavor, stir-fried with shrimp. The texture is smooth and fragrant.

Shrimp are coated with batter and deep-fried until crispy outside and springy inside. Usually served with salt and pepper or ketchup.

Crisp pea shoots are stir-fried with shrimp. The pea shoots are green and refreshing, and nutritious.

Pork hock is braised for a long time until the skin is chewy and the meat is tender. The sauce is rich, savory, and full of collagen.

Pork kidney is sliced into flower shapes and stir-fried with black sesame oil and old ginger. The texture is crisp and tender, with a rich sesame oil aroma and nourishing properties.

Chicken is boiled or steamed and then cut into pieces, retaining its original flavor. Yellow skin and white meat, usually served with minced garlic soy sauce.

Cooked chicken is steeped in a braising liquid of Shaoxing wine or Huadiao wine and chilled to absorb flavor. Crispy skin and jelly-like meat, with a rich aroma of wine, served as a cold dish.

Frog meat is tender like chicken, cooked in the "three cup" style (sesame oil, soy sauce, rice wine), with basil for aroma.

Pork belly is cooked whole, then sliced thinly. The meat is sweet and not gamey, served with ginger shreds and minced garlic soy sauce.

Diced chicken is stir-fried with dried chili peppers and peanuts. The chicken is tender and smooth, with a spicy and fragrant flavor.

Diced chicken is battered and fried, then stir-fried with sweet and sour sauce. The color is bright red, and it is appetizing with its sweet and sour taste.

A classic Hakka dish. Pork belly, dried tofu, dried squid are stir-fried with celery, scallions, and garlic. Savory and appetizing, with a rich texture.

Pork slices are stir-fried over high heat with sweet bean paste or broad bean paste, usually with scallions or cabbage. Rich in sauce flavor.

A famous Hakka dish. Cleaned pig intestines are stir-fried with ginger shreds and vinegar essence. The intestines are chewy and springy, with a strong sour taste.

Pork ribs are deep-fried and then braised in sweet and sour sauce. The ribs are crispy outside and tender inside, with a sweet and sour taste.

Dried tofu shreds are stir-fried with minced pork. A classic home-style dish. Salty and fragrant, with a blend of bean and meat flavors.

Dried tofu shreds are stir-fried with shredded beef. The beef is tender and smooth, the dried tofu is soft and chewy, with a savory and fresh taste.

Tender yellow chives are stir-fried with shredded pork. The yellow chives have a unique aroma and a soft, tender texture.

Shredded beef is stir-fried with yellow chives. The beef is tender and juicy, and the yellow chives add aroma and texture.

Celery segments are stir-fried with shredded pork. The celery is crisp, and the shredded pork is tender, a home-style dish that goes well with rice.

Celery is stir-fried with shredded beef over high heat. The beef is tender and smooth, and the celery is crisp and refreshing.

Fresh spinach is stir-fried with shredded pork. The spinach is tender and smooth, and the shredded pork adds freshness.

Shredded beef is stir-fried with spinach. The beef fat makes the spinach smoother.

Shrimp are mixed with beaten eggs and pan-fried into an omelet or scrambled eggs. Rich egg flavor, with shrimp in every bite.

Diced tomatoes are stir-fried with eggs. The sweet and sour tomato juice blends perfectly with the tender scrambled eggs.

Icefish (small fish) is mixed with beaten eggs and pan-fried. The texture is soft, rich in calcium, with a taste of the sea.

A classic Taiwanese home-style dish. Chopped preserved radish is mixed with beaten eggs and pan-fried into a round cake. Crispy and savory preserved radish with tender egg.

A large amount of chopped scallions are added to beaten eggs and pan-fried. Simple and unpretentious, with a rich scallion aroma.

Arrowhead (beauty leg) is cut into pieces and stir-fried with salted egg yolk (golden sand style). The arrowhead is sweet and crisp, coated with a savory, sandy egg yolk.

Rice is stir-fried over high heat with shredded pork, eggs, and scallions. Each grain is distinct, with a strong wok aroma.

Shrimp and egg fried rice. The rice absorbs the aroma of egg and the freshness of shrimp, light and not greasy.

Shredded beef and egg fried rice. The beef is tender, and the fried rice is savory and flavorful.

White rice topped with a thickened sauce of shredded pork and vegetables. The texture is moist and smooth, with a rich flavor.

A thickened sauce with various ingredients (such as seafood, meat slices, vegetables, offal) is poured over white rice. Abundant ingredients.

Tender beef slices and vegetables are cooked into a gravy and poured over hot white rice.

Taiwanese savory congee, cooked with shredded pork. The rice grains are soaked in broth, warm and smooth.

Congee cooked with abundant seafood such as fresh shrimp, clams, and squid. The broth is sweet and full of oceanic flavor.

Oil noodles are stir-fried with shredded pork and vegetables. The noodles are chewy and absorb the sauce, with a traditional Taiwanese flavor.

Stir-fried noodles with various ingredients such as seafood, meat slices, and pork liver. Rich in flavor and satisfying in portion.

Beef slices are stir-fried with vegetables and oil noodles. Often flavored with satay sauce, it has a rich aroma.

Clear soup noodles with shredded pork and vegetables. The broth is refreshing, and the noodles are smooth.

Noodle soup with abundant ingredients, including seafood and meat. The broth blends the flavors of various ingredients.

Noodle soup with a seafood broth base, including fresh shrimp, clams, and other ingredients. Rich in seafood flavor.

Thin rice noodles are softened and then stir-fried with shredded pork, mushrooms, and vegetables. The texture is dry and fluffy.

Stir-fried rice noodles with various rich ingredients. The rice noodles absorb the essence of the ingredients, with a rich texture.

Shredded beef is stir-fried with rice noodles. The beef is tender, the rice noodles are fragrant, with a unique flavor.

Rice noodles are cooked into a soup with shredded pork. The taste is light, and the fine rice noodles are delicate and easy to eat.

Rice noodles with assorted toppings. The broth is delicious, and the toppings are diverse.

A rice noodle soup with a seafood broth. The sweet broth and smooth rice noodles are a perfect match.

Fresh spinach is stir-fried or blanched. The texture is tender and smooth, rich in iron and vitamins.

Taiwanese cabbage stir-fried. The texture is crisp and sweet, a popular home-style vegetable.

Pea shoots are stir-fried with shrimp. The pea shoots are fragrant and crisp, and more delicious with seafood.

Kudzu root is stewed in broth or braising liquid. The texture is tender and juicy, with a light bamboo and braised aroma.

Stir-fried loofah, sometimes with ginger shreds or clams for added freshness. The texture is soft and tender, sweet and juicy.

Arrowhead is stir-fried or served cold. The texture is delicate and white, like tender bamboo shoots, sweet and crisp.

A dry-fried style green bean dish with minced pork. Savory and appetizing, with crisp and tender green beans.

Eggplant is braised with minced meat, broad bean paste, and minced garlic and ginger. The eggplant is soft and flavorful, with a spicy, slightly sour (fish-fragrant) taste.

Pressed tofu is pan-fried until golden, then braised. The outer layer is slightly chewy, the inside is tender, and the sauce is savory.

Soft tofu is braised with minced meat, broad bean paste, and Sichuan peppercorns. The texture is smooth and tender, with a spicy and fragrant flavor, very appetizing.

Egg tofu or soft tofu is battered and deep-fried. Crispy outside and tender inside, served with minced garlic soy sauce.

Minced meat and tofu are braised together. The flavor is home-style and mild, suitable for mixing with rice.

Fresh oysters are cooked in clear soup, with ginger shreds and pickled mustard greens to remove any fishy smell. The soup is sweet and fresh, and the oysters are plump.

Home-style clear soup with tofu cubes and egg drops. Light flavor, warming and comforting.

Cleaned and sliced pork kidney is cooked in soup. You can choose between ginger clear soup or black sesame oil nourishing soup. The texture is crisp and tender.

Pig stomach is sliced and cooked in soup, usually with pickled mustard greens or ginger shreds. The stomach is chewy and soft, and the broth is clear and fresh.

Soup made with a variety of ingredients such as meat slices, seafood, vegetables, and offal. Abundant ingredients.

Fresh clams are cooked in soup with ginger shreds. The clam meat is tender, and the broth is full of the sea's sweet and salty flavor.

Special rice noodle soup with soft taro chunks and abundant seafood. The broth is rich and has a taro aroma.

Frog (bullfrog) is cooked in soup. The meat is tender and white, resembling chicken. The soup base is clear and delicious, usually flavored with ginger and garlic.

Soup made with savory and sour pickled mustard greens and shredded pork. It is refreshing and has a unique flavor.

Daylily (Hemerocallis) and shredded pork are cooked in soup. The daylily has a slightly crisp texture, and the soup base is sweet and refreshing.

Soup made with fresh fish. Clear soup emphasizes the original sweetness of the fish; miso flavor is rich and mellow.

Milkfish, a Taiwanese specialty, is cooked in soup. The fish meat is delicate, and the broth is delicious, often with ginger shreds to remove fishiness.

Salmon head, rich in collagen, is cooked in Japanese miso soup. Rich in fat, the soup is fragrant and smooth.