Liu Chu Chuan Ke Liao Li

A classic Taiwanese Hakka dish. Dried squid, pork belly strips, dried tofu, and celery are stir-fried over high heat. The texture is rich and chewy, with the savory aroma of squid and the roasted aroma of dried tofu. The flavor is savory and slightly spicy, perfect with rice and as a snack.

A common home-style stir-fried dish. Shredded dried tofu and shredded pork are stir-fried together, usually flavored with scallion segments or chili peppers. The dried tofu has a tender and slightly chewy texture, with a moderate savory flavor.

"Tiger's Paw" refers to the tendons from the pig's knee joint. Braised for a long time in brown sauce, it has a tender, chewy texture and is rich in collagen. The sauce is rich and sweet, with a mellow flavor.

Cleaned pork intestines are stir-fried with slices of bitter melon. The intestines are tender and soft, and the bitterness of the bitter melon balances the greasiness, creating a unique flavor.

A famous Sichuan dish served in a small stove (Wugeng stove), containing tender duck blood and pork intestines, stewed with pickled mustard greens and chili peppers. The broth is rich and spicy, and the pickled mustard greens are appetizing. It is perfect for pouring over white rice.

A clay pot dish with eggplant and pork intestines. The eggplant absorbs the rich sauce, becoming soft and tender, paired with succulent pork intestines. The flavor is savory and rich, with an enticing aroma.

Uses precious Matsusaka pork (pork jowl) stir-fried with black sesame oil and old ginger slices. The pork jowl is crisp and tender, with a rich sesame oil aroma. It is a warming and nourishing dish.

Crisp green asparagus is stir-fried with tender Matsusaka pork slices. The flavor is fresh and sweet, allowing you to taste the original flavor of the ingredients.

Matsusaka pork slices are stir-fried over high heat with garlic sprouts. The pungent aroma of the garlic sprouts perfectly combines with the sweet flavor of the pork, resulting in a savory taste.

Whole pig trotters are first braised and then deep-fried. The skin is crispy and golden brown, while the meat inside remains tender and juicy. The texture is crispy outside and soft inside, rich without being greasy, usually served with a dipping sauce.

A clear soup made with pickled mustard greens and pork slices. The soup is sour and appetizing, with a refreshing taste that cuts through richness.

Stewed with Hakka Fucai (pickled mustard greens) and pork slices. Fucai has a unique fermented salty flavor, and the soup is sweet and mellow.

Traditional Hakka soup, usually stewed with aged pickled radish (preserved dried radish). The soup has a darker color and a rich, aged aroma with a sweet aftertaste, known for its throat-soothing properties.

A soup made from fresh tomatoes and pork ribs. The soup combines the sweetness of tomatoes with the savory flavor of pork ribs, is nutritious and refreshing.

A classic Taiwanese tonic soup. Made with free-range chicken, black sesame oil, old ginger, and rice wine. The chicken is firm and elastic, the soup is rich with wine aroma, and it has a warming effect.

A thick and flavorful soup with a sour and spicy taste. It contains rich ingredients such as shredded tofu, wood ear mushrooms, bamboo shoots, and egg drops, seasoned with vinegar and white pepper. It has a smooth texture and is appetizing.

A clay pot dish primarily featuring napa cabbage and tofu. After stewing, the napa cabbage releases its natural sweetness, and the tofu absorbs the soup. The flavor is light and sweet.

A luxurious clay pot dish, made by slow-cooking fried fish heads with plenty of vegetables and broth. The soup is rich and delicious, with tender fish. Suitable for sharing among multiple people.

An old Taiwanese home-style dish. Fresh fish pieces, fried taro, and rice noodles are cooked into a soup. The taro is soft and creamy, giving the soup a rich aroma, while the rice noodles absorb the delicious broth, creating a captivating flavor.

A taro and rice noodle soup made with premium Pomfret. The Pomfret is delicate and tender, paired with creamy taro and rice noodles, making it a banquet-level delicacy.

A premium chicken soup stewed with a whole chicken and dried scallops. The dried scallops impart an ultimate umami flavor to the soup, and the chicken is stewed until tender. The soup is golden and rich.

Chicken soup stewed with aged pickled radish (black gold). Aged pickled radish, after years of fermentation, has a mellow and deep flavor. The soup has a unique aged aroma and a sweet aftertaste, considered a precious nourishing ingredient.

Chinese chives are finely diced and stir-fried with fermented black beans, minced meat, and chili peppers. It is named "Fly's Head" because the black beans resemble fly's heads. The texture is crisp, and the flavor is savory and spicy, very suitable with rice.

Classic Sichuan dish. Tender tofu is braised in spicy bean paste with minced meat. The texture is smooth and tender, with a spicy and fragrant flavor, perfect with white rice.

The restaurant's signature tofu dish. Typically, tender tofu is braised in a savory sauce that is well-seasoned and has a soft, tender texture.

A pot dish cooked with egg tofu, crab roe, and various seafood ingredients. The sauce is thick and delicious, suitable for pouring over rice, with a smooth and rich texture.

A classic home-style dish. Eggs are stir-fried until tender, then mixed with tomatoes. The sourness of the tomatoes blends with the eggy flavor, creating a moist and tender texture.

Traditional Taiwanese home-style dish. Chopped pickled radish is mixed with egg batter and pan-fried until golden brown. The texture is crispy on the outside and tender on the inside, with the pickled radish providing a crunchy and savory taste.

An egg dish made with aged pickled radish. Compared to regular pickled radish omelets, aged pickled radish has a richer and deeper aroma, with a unique flavor.

Also known as "Salted Egg Bitter Melon". Thinly sliced bitter melon is stir-fried with salted duck egg yolk. The sandy texture of the salted egg yolk coats the bitter melon, and the salty flavor neutralizes the bitterness, creating a rich layering of flavors.

Eggplant is deep-fried to maintain its vibrant purple color and tender texture, then stir-fried with plenty of Thai basil and soy sauce. The aroma is rich, and the texture is soft and sticky.

Classic Sichuan flavor. "Yu-xiang" (fish-fragrant) does not contain fish, but refers to the complex aroma created by stir-frying with scallions, ginger, garlic, and spicy bean paste. The eggplant is soft and flavorful, with a balance of sweet, sour, and spicy notes.

String beans are first fried until slightly wrinkled and dehydrated, then stir-fried with minced meat, garlic, preserved vegetables, or dried shrimp. The texture is dry and fragrant, savory and suitable with rice.

Fresh asparagus stir-fried with mushrooms or other fungi. Lightly flavored, crisp and tender texture, a healthy vegetarian dish.

Cabbage is stir-fried with dried chili peppers and Sichuan peppercorns. It retains the crisp sweetness of the cabbage and has the characteristic spicy flavor of Kung Pao dishes.

Cabbage is stir-fried after being sautéed with garlic. The simple cooking method highlights the natural sweetness and crispness of the cabbage.

Cabbage is stir-fried over high heat with dried chili peppers. The texture is crisp and refreshing, with a slight spicy kick, making it very appetizing.

Tender amaranth is stir-fried with silverfish (small dried fish). The sauce is thickened, with a fresh and light taste, rich in calcium.

The tender shoots of peas (pea sprouts) are stir-fried. The pea sprouts have a particularly delicate and smooth texture with a faint bean aroma.

Water snowflake is a unique aquatic vegetable in Taiwan, with a slender appearance. It is stir-fried with shredded ginger and preserved tree seeds (shuzi). It has a crisp and juicy texture with a unique fresh aroma.