Lin Yang Gang Sheng Meng Huo Hai Xian Chang An Dian

A common freshwater farmed fish in Taiwan, also known as Tilapia. The meat is thick and elastic, with no fine bones. Depending on the cooking method, it can be savory, sweet and sour, or refreshing.

Tender and white fish with a delicious flavor. Usually steamed or made into soup to preserve its original taste, or pan-fried or red-braised to enhance its flavor.

Cool and crisp boiled bamboo shoots, usually cut into pieces and served chilled. Sweet flavor, often served with mayonnaise.

Raw onion thinly sliced and chilled to remove its pungency. Drizzled with Japanese-style dressing, it has a refreshing and appetizing taste.

Thinly sliced bitter melon served with salad dressing or special sauce. Bitter with a sweet aftertaste, crisp texture, a refreshing cold dish to beat the heat.

Raw or semi-cooked clams marinated with salt, garlic, and chili. Savory and fresh flavor, with a rich garlic taste, a classic Taiwanese appetizer with drinks.

Blanched surf clams drizzled with five-flavor sauce. The five-flavor sauce is made from soy sauce, vinegar, sugar, garlic, and chili oil, offering a balance of sweet, sour, spicy, and savory flavors.

Fresh yam sliced into strips or cubes, drizzled with Japanese dressing or plum sauce. The texture is slippery and crisp, very healthy.

Braised and sliced beef tripe tossed with chili oil and spices. Chewy and springy texture, spicy and appetizing.

Chicken cooked in a special way and drizzled with lemon sauce. Sweet and sour, refreshing, with tender chicken and a lemon aroma.

Steamed or fried fish roe, sliced and topped with mayonnaise. The texture is distinct with individual grains, crispy on the outside and soft on the inside, with a rich aroma.

Blanched sliced octopus drizzled with a sweet, sour, and slightly spicy Taiwanese five-flavor sauce. The octopus has a chewy texture, and the sauce is appetizing.

Blanched green asparagus chilled and drizzled with mayonnaise. Juicy and tender texture, refreshing and palate-cleansing.

Creamy and smooth cod liver, usually served with onion slices and vinegar dressing. Rich and delicious flavor, with a texture similar to foie gras.

Boiled small sea snails with a chewy and crisp texture. Usually served as a cold appetizer with dipping sauce.

Freshly sliced raw fish, usually including tuna, salmon, or marlin. The flesh is tender and fresh, served with soy sauce and wasabi.

Boiled and cooled boneless chicken thigh meat, with a glossy and tender skin and juicy meat. Has a light scallion oil aroma.

Fresh shrimp steeped in Shaoxing wine or medicinal wine. The shrimp is sweet and has a rich wine aroma.

Various seafood such as shrimp and squid, tossed with onions, tomatoes, and Thai spicy and sour sauce. Appetizingly sour and spicy, full of Southeast Asian flavor.

Sweet potato leaves stir-fried with preserved egg. The unique flavor of the preserved egg combines with the tender and slippery texture of the sweet potato leaves for a distinctive taste.

Tender duck blood cubes stewed in spicy broth. Jelly-like soft texture, with a spicy and flavorful taste.

Crispy fried soybeans sprinkled over stir-fried water spinach. The savory crispiness of the soybeans contrasts with the tender crispness of the greens.

Diced king oyster mushrooms coated in flour, deep-fried, and sprinkled with pepper salt, minced garlic, and chopped scallions. Crispy on the outside and juicy on the inside, with a texture similar to meat.

Deep-fried tofu cubes, crispy on the outside and soft on the inside. Usually served with soy sauce paste or garlic sauce.

Sliced pork liver stir-fried with soy sauce, sugar, and other seasonings over high heat. The texture is tender but not tough, with a rich soy sauce flavor and a balanced sweet and savory taste.

Thinly sliced bitter melon stir-fried with salted egg yolk. The crumbly texture of the salted egg and its savory flavor coat the slightly bitter bitter melon, making it very appetizing.

Thin sword bamboo shoots stir-fried with chili bean paste and shredded pork. The texture is crisp and tender, with a slightly spicy chili bean aroma.

Fried preserved eggs stir-fried with dried chili and peanuts. The preserved eggs have a crispy skin and a soft, gooey interior, with a spicy flavor.

A cake made from glutinous rice and pork blood, seasoned and stir-fried or braised. Soft and chewy texture, with a rich rice aroma.

Diced chicken stir-fried with dried chili and peanuts. The chicken is tender, the peanuts are crispy, and the flavor is spicy and fragrant.

Classic Taiwanese omelet mixed with savory and crispy pickled radish (cai po). Rich egg flavor and complex texture.

Silken tofu stewed with minced meat in a spicy chili bean sauce. The texture is smooth and tender, with a spicy and fragrant flavor, perfect for mixing with rice.

Blanched pork belly sliced thinly and drizzled with a rich garlic soy paste. Fatty but not greasy, with a strong garlic flavor.

Shrimp paste sandwiched between two layers of spring roll wrappers and deep-fried until golden brown and crispy. Crispy on the outside and tender and springy on the inside, usually served with sweet plum sauce.

Pork slices stir-fried with plenty of scallions over high heat. The pork slices are tender, and the scallion aroma is rich, a classic stir-fry dish.

Squid tentacles (dragon pearls) coated in flour, deep-fried, and tossed with peanuts, scallions, garlic, chili, and pepper salt. Chewy and springy texture, an excellent appetizer with drinks.

Braised pork intestines stuffed with scallions and deep-fried. Crispy on the outside, tender and juicy on the inside, with scallions in the middle to cut through the richness and add aroma.

Beef slices stir-fried with scallion segments over high heat. The beef is tender, absorbing the scallion aroma and sauce, making it very appetizing.

A wild fern with a crisp, tender, and slightly slippery texture. Usually stir-fried with dried small fish, fermented black beans, and preserved tree seeds.

Lamb slices stir-fried with water spinach or Chinese broccoli in satay sauce over high heat. The lamb is tender, and the satay flavor is rich.

Beef slices stir-fried with water spinach, usually seasoned with satay sauce. The vegetables are crisp, the meat is tender, and the flavor is savory.

Small fish, entirely edible, coated in flour and deep-fried. Crispy on the outside and soft on the inside, the bones are soft and edible. Usually served with pepper salt.

Deep-fried pork ribs coated in a rich sweet and sour sauce. Bright red color, crispy on the outside and tender on the inside, sweet and sour and appetizing.

Fresh clams stir-fried with basil, garlic, and chili over high heat. The clams are sweet and fresh, with a rich basil aroma.

Cabbage stir-fried with bacon slices. The smoky and savory flavor of the bacon enhances the sweetness of the cabbage.

Thick omelet drizzled with fish-flavored sauce (containing minced meat, chili bean paste, minced ginger and garlic). The texture is fluffy and tender, and the sauce is savory and spicy, perfect for pairing with rice.

Pork ribs and taro chunks stewed or steamed together. The taro is creamy and soft, and the pork ribs are tender and flavorful.

Pork intestines and eggplant braised in a clay pot. The eggplant is soft and flavorful, absorbing the sauce, while the intestines are tender and chewy.

Fresh oysters stewed with fermented black beans and tofu. The savory flavor of the fermented black beans complements the freshness of the oysters, with a smooth texture.

Duck blood and pork intestines stewed in a spicy chili bean broth, with pickled cabbage for flavor. Served on a small stove to keep warm, it's spicy and appetizing.

Fried dough sticks stuffed with shrimp or fish paste, deep-fried, and then drizzled with sauce. Crispy on the outside and springy on the inside, with rich layers of flavor.

Chicken feet and peanuts braised for a long time. The chicken feet are rich in collagen and melt in your mouth, while the peanuts are soft and creamy.

Winter melon stewed with clams. The winter melon absorbs the sweetness of the clams, resulting in a clear, sweet broth and a tender texture.

A classic Hakka dish, pork intestines stir-fried with plenty of ginger slivers and vinegar. Extremely sour and pungent flavor, with chewy and springy intestines.

Sea snails stir-fried with basil, satay sauce, and chili over high heat. Crisp and chewy texture, a heavy-flavored appetizer with drinks.

Stir-fried clams with basil and garlic. The meat is firmer than regular clams, and the sauce is savory.

Stir-fried pork belly, dried squid, firm tofu, and celery over high heat. Rich in texture, savory and glossy, and very appetizing.

Shrimp stir-fried with dried chili and peanuts. The shrimp is crisp and springy, with a spicy and fragrant flavor.

Fatty oysters blanched and coated with garlic soy paste. Smooth and tender texture, with a rich garlic flavor.

Deep-fried shrimp balls tossed with mayonnaise and served with canned pineapple slices. Crispy, sweet, and sour, a favorite among adults and children.

Oysters coated in sweet potato starch and deep-fried, served with basil. Crispy on the outside and tender on the inside, full of oceanic flavor, served with pepper salt.

Frog leg pieces deep-fried and tossed with pepper salt, scallions, and garlic. The meat is tender like chicken but more delicious, crispy and savory on the outside.

Deep-fried tofu and various seafood (shrimp, squid, etc.) stewed in a casserole. The broth is rich and savory, and the tofu is tender.

Salty cured pork slices stir-fried with garlic sprouts over high heat. The fat from the cured pork combines with the pungent aroma of the garlic sprouts for a unique flavor.

A stir-fry combining three types of seafood (such as shrimp, squid, sea cucumber, etc.) with vegetables. The flavor is refreshing and savory.

Oysters stewed with fried dough sticks. The fried dough sticks absorb the oyster broth, resulting in a semi-crispy, semi-soft texture and full of oceanic flavor.

Fried tofu coated with a bubbly salted egg yolk sauce. The rich, crumbly texture of the salted egg yolk envelops the tender tofu.

Squid (tube squid) deep-fried and then coated in honey sauce. Chewy texture, sweet flavor, with a sesame aroma.

Squid pieces stir-fried with chili and spices. The squid has a crisp and chewy texture, with a spicy and stimulating flavor.

Pork kidney sliced and stir-fried with black sesame oil and old ginger, with rice wine. The kidney is crisp and tender, with a strong sesame oil aroma, nourishing and warming.

Chicken cartilage coated in flour, deep-fried, and tossed with plenty of fried garlic. Crispy and chewy texture, with a rich garlic aroma, an excellent appetizer with drinks.

Stinky tofu cubes stir-fried with chili and minced meat. The unique aroma of stinky tofu combines with the spiciness for a very flavorful dish.

Crispy fried chicken thigh meat drizzled with a sauce made from Sichuan peppercorns, chili, and vinegar. Crispy skin, tender meat, with a sour, spicy, and numbing aroma.

Burdock root thinly sliced and deep-fried, sprinkled with sugar or pepper salt. Crispy like crackers, with the aroma of burdock root.

Chicken wings marinated in fermented bean curd (red tofu cheese) and then deep-fried. Crispy skin with a unique savory and sweet bean flavor.

Whole fish grilled with salt until the skin is charred. The flesh is tender and juicy, enhanced with a squeeze of lemon juice.

Fish fillets seasoned with salt and pan-fried until golden brown on both sides. Crispy skin, firm flesh, simple yet delicious.

Fish pieces steamed with ginger and scallion slivers, then drizzled with hot oil and soy sauce. The best way to taste the original flavor of the fish.

Pan-fried then braised fish dish, stewed with soy sauce, sugar, ginger, and garlic. The sauce is rich and flavorful, and the fish is fresh and delicious.

Fish steamed with preserved tree seeds (puzi). The sweet and savory flavor of the tree seeds enhances the sweetness of the fish.

Deep-fried shrimp tossed with pepper salt, scallions, garlic, and chili. Crispy shell and tender meat, can be eaten with the shell, full of aroma.

Sausage made with squid ink and squid pieces, appearing black. Chewy texture, with chunks of sweet and fresh squid.

Fried squid (a type of cephalopod) coated with salted egg yolk sauce. Savory and rich, with sweet and chewy squid.

Fried pork intestines stir-fried with green beans. The pork intestines are crispy on the outside and tender on the inside, the green beans are crisp, creating a rich texture.

Fresh shrimp steamed with a generous amount of minced garlic. The shrimp absorbs the aroma and juices of the garlic, making it succulent and rich.

Whole soft-shell crab coated in flour and deep-fried. Crispy on the outside, tender crab meat inside, with the aroma of crab roe.

Whole yellow croaker deep-fried until crispy, then drizzled with sweet and sour sauce. The fish is tender, and the sweet and sour flavor is very appetizing.

Fresh shrimp quickly blanched in boiling water. Preserves the shrimp's original sweet and springy texture, served with wasabi soy sauce.

Tender fish fillets topped with crispy fried soybeans. The fish is tender and smooth, the soybeans are savory and crispy, creating a distinct textural contrast.

A classic Taiwanese dish where chicken is braised with sesame oil, soy sauce, rice wine (three cups), and basil. The aroma is rich, and the chicken is flavorful.

Squid (tube squid) cooked in the 'three-cup' style. The chewy texture is complemented by the rich aroma of sesame oil and basil.

Frog leg meat stewed in three-cup sauce. The meat is tender like chicken but smoother, and very flavorful.

Deep-fried stinky tofu stir-fried with three-cup sauce. The stinky tofu absorbs the sauce, with a unique and rich aroma.

Cleaned pork intestines cooked in the 'three-cup' style. The intestines are tender and chewy, becoming more flavorful with each bite.

Pork neck (Matsusaka pork) with a crisp texture, stir-fried with three-cup sauce. The meat is springy and aromatic.

Fresh shrimp stewed with plenty of pepper and three-cup sauce. The spiciness of the pepper combines with the sesame oil aroma for a very satisfying dish.

Sea snails stir-fried with a generous amount of pepper in a clay pot. The pepper flavor permeates the snail meat, making it spicy and chewy.

Beef strips sizzling on a hot plate with onions and black pepper sauce. The beef is tender and smooth, with a rich black pepper flavor.

Saury grilled with salt. The skin is charred, and the flesh is firm with a unique bitter-sweet taste. Better with a squeeze of lemon juice.

Fatty fish jaw slow-grilled until golden brown. The meat is tender and juicy, with a rich and appealing aroma from the fat.

Fish marinated in miso and then grilled. It has a savory and sweet charred flavor from the miso, with an elegant taste.

Pork pieces skewered and grilled, brushed with special BBQ sauce. The meat is firm, and the sauce is rich.

Lamb skewers grilled with cumin and other spices. The cumin aroma is strong, and the lamb is tender without being gamey.

Sea snails grilled directly over a flame. Preserves the original oceanic flavor of the snail meat, with a crisp and springy texture.

Salted pork grilled until the skin is crispy, then sliced. Savory and flavorful, fatty but not greasy, usually served with garlic vinegar sauce.

Bone-in beef short ribs grilled. The meat near the bone has connective tissue, offering a rich and chewy texture with a strong beef flavor.

Oily mackerel sprinkled with salt and grilled. The skin is crispy, and the flesh is juicy and delicious, a classic Japanese grilled fish.

Clear soup made with fresh clams and ginger slivers. The broth is fresh, sweet, and has a hint of ginger to remove any fishiness.

Pickled cabbage and pork tripe slices stewed together. The broth is sour and appetizing, and the pork tripe is tender and chewy.

Fatty oysters stewed with ginger slivers and pickled cabbage. The broth is full of oceanic flavor, and the oysters are tender.

Clam and frog meat soup. The frog meat is tender, and combined with the sweetness of the clams, the broth is very savory.

Miso soup made with fresh fish pieces and tofu. The flavor is sweet and mellow, with the savory aroma of the fish.

Clear soup made with fresh fish pieces and plenty of ginger slivers. Simple seasoning highlights the fresh original taste of the fish.

Large pot of rice noodle soup with plenty of fresh oysters, taro, and other ingredients. The broth is rich and savory, and the rice noodles absorb the soup, suitable for sharing.

Chicken soup stewed with pickled pineapple sauce, bitter melon, and free-range chicken. The broth is sweet and slightly bitter, with a lingering aftertaste.

A classic Northeastern-style hot pot with pickled cabbage as the broth base, for thinly sliced pork belly. The sour and savory flavor is refreshing, and the broth becomes more delicious as it cooks.

Hot pot featuring a variety of seafood (shrimp, crab, fish, shellfish). The broth is extremely savory, and the ingredients are abundant.

Soup stewed with peeled chili cans and chicken. The broth is slightly spicy and sweet, with a unique sauce flavor, very warming.

Fried rice stir-fried over high heat with shredded pork, eggs, and scallions. The rice grains are distinct, with a strong 'wok hei' aroma.

Stir-fried noodles with shredded pork and vegetables. The sauce coats the noodles, making them savory and smooth.

Stir-fried Chinese cabbage with garlic for flavor. The texture is crisp and sweet.

Stir-fried water spinach with fragrant garlic. The leaves are tender green and have a crisp texture.

Stir-fried or stewed baby bok choy (miniature Chinese cabbage). Tender and sweet texture.

Long water shield vegetables stir-fried with ginger slivers, shredded pork, or preserved tree seeds. Very crisp and unique texture, with a light lotus fragrance.

Ice cream wrapped in toast and deep-fried. Hot and crispy on the outside, cold and sweet on the inside, a "fire and ice" experience.