Long Dong Hai Chan

Deep-fried pork knuckle with a crispy and chewy skin, and tender, juicy meat. Usually served with pickled cabbage or special sauce, with a rich and not greasy texture.

Chicken smoked with sugar cane, with a golden-brown skin. It has a light sweetness from the sugar cane and a smoky flavor, with tender meat.

A classic Taiwanese chicken dish, boiled and then chilled to preserve the original flavor of the chicken. The skin is smooth and the meat is tender, usually served with minced garlic and soy sauce.

Specially selected peanuts from Penghu, with plump kernels. They have a particularly crispy and rich flavor, an appetizing snack to accompany drinks.

Fresh shrimp cooked using the salt-steaming method, which locks in the natural sweetness of the shrimp. The shrimp meat is firm and springy, with a savory hint of sea salt.

Fresh shrimp simply blanched to emphasize their natural freshness. Peel and dip in sauce when eating, with a fresh and refreshing taste.

Battered and deep-fried shrimp balls served with pineapple slices and mayonnaise. Crispy on the outside and tender on the inside, with a sweet and sour flavor that whets the appetite, loved by both adults and children.

Tender scrambled eggs served with fresh shrimp. The egg aroma blends with the seafood flavor, with a moist and smooth texture, suitable for mixing with rice.

Shrimp deep-fried at high temperature, then stir-fried with salt and pepper, scallions, garlic, and chili. The shells are crispy and can be eaten directly, with a savory and slightly spicy flavor, perfect for pairing with drinks.

A combination of precious Matsusaka pork and fresh shrimp, stir-fried with sesame oil and ginger slices. It has a rich sesame oil aroma, nourishing and warming.

Fish fillets deep-fried until golden and crispy, coated in a sweet and sour sauce. The fish is delicate, and the crispy exterior absorbs the sauce, making it sweet and sour.

Fried pork ribs coated in a special reddish sauce, with a sweet and savory flavor. The meat is tender and flavorful, with an appealing red color.

Slices of meat stir-fried over high heat with plenty of green onions. Rich scallion aroma, tender meat, and strong wok hei, a classic stir-fried dish.

Crisp and tender water spinach stir-fried with meat slices, seasoned with satay sauce. The crispness of the vegetables and the tenderness of the meat create a delightful texture.

Lamb slices stir-fried with basil (Thai basil) over high heat. The unique aroma of basil removes the gamey smell of lamb, resulting in a rich flavor.

Tender beef slices with black pepper sauce, served on a sizzling hot plate. It crackles upon arrival, releasing a rich aroma with a strong, slightly spicy flavor.

Salty cured pork slices stir-fried with fresh garlic sprouts. The fat from the cured pork and the refreshing aroma of the garlic sprouts combine perfectly, making it a very satisfying dish.

Pan-fried tofu braised with soy sauce and vegetable slices. The tofu absorbs the savory and sweet flavor of the sauce, with a slightly chewy exterior and a tender interior.

Fresh squid cooked in the three-cup style (sesame oil, soy sauce, rice wine), with basil for aroma. The texture is springy and fresh, with a rich sauce flavor.

A famous Taiwanese dish where chicken pieces are braised in sesame oil, soy sauce, and rice wine, with ginger slices and basil. The flavor is moderately sweet and savory, with a captivating aroma.

Tender frog legs, with a texture like chicken, cooked in the classic three-cup style. The meat is more tender and sweeter than chicken, with a unique flavor.

Pork belly marinated in red yeast rice, deep-fried, and sliced. The skin is crispy and red, with a unique wine aroma and fermented sweetness.

Classic Hakka dish, including dried squid, firm tofu, shredded pork, and celery. Rich and chewy texture, savory and appetizing, suitable for pairing with rice.

Fresh clams stir-fried over high heat with basil, garlic, and chili. Retains the fresh and savory clam juice, full of aroma.

Whelk meat is crisp and springy, stir-fried with plenty of basil and satay sauce. The flavor is rich, savory, and slightly spicy, an excellent accompaniment to drinks.

Fresh oysters coated with sweet potato flour and deep-fried. Crispy on the outside, tender and juicy on the inside, best enjoyed with pepper salt.

Plump fresh oysters, blanched and served with a special minced garlic soy sauce. Smooth texture, rich garlic flavor, allowing you to taste the original flavor of the oysters.

Eel pieces marinated in red yeast rice, then battered and deep-fried. The fish is firm, with the unique aroma and sweetness of red yeast rice, crispy outside and soft inside.

Deep-fried squid mantles (dragon pearls) stir-fried with peanuts, scallions, garlic, and chili. Chewy and springy texture, savory and crispy, a popular dish to accompany drinks.

Braised large intestine stuffed with scallion segments and deep-fried. Crispy on the outside, soft and fatty on the inside, served with pepper salt to cut through richness and enhance flavor.

Diced king oyster mushrooms coated in batter and deep-fried. Retains the moisture and crispness of the mushrooms, with a texture similar to chicken, refreshing and not greasy.

Burdock root sliced or shredded and deep-fried until crispy. It has a crispy, cracker-like texture and a unique earthy aroma of burdock root.

Simple deep-fried tofu, golden and crispy on the outside, tender on the inside. Usually served with minced garlic soy sauce or sweet chili sauce.

Sweet luffa simmered with fresh clams. The luffa absorbs the seafood broth, with a tender texture and a sweet, fresh soup.

Thinly sliced green or white bitter melon stir-fried with salted egg yolk. The crumbly texture of the salted egg balances the bitterness of the bitter melon, creating a unique flavor.

Luffa stir-fried until tender, mixed with salted egg yolk. The sandy texture of the salted egg coats the sweet luffa, creating a savory and sweet combination.

Napa cabbage stir-fried over high heat, with a crisp and sweet texture. Usually sautéed with garlic, it's a common home-style vegetable dish.

Dragon beard vegetable (chayote tendrils) is crisp and tender, often stir-fried with fermented black beans or ginger shreds. Rich in fiber, refreshing, and helps to cut through richness.

Stir-fried with seasonal vegetables. Guarantees the freshness of ingredients, and the types may vary with the season.

Tender sweet potato leaves drizzled with chopped preserved egg and a special sauce. The unique flavor of the preserved egg adds layers to the vegetable dish.

Cabbage stir-fried with crispy sakura shrimp. The oceanic aroma released by the sakura shrimp enhances the sweetness of the cabbage.

A clay pot dish combining beef slices and clams. The flavors of land and sea ingredients blend together, with a rich and steaming broth.

Fresh shrimp and vermicelli are braised in a clay pot. The vermicelli absorbs the sweet and savory shrimp broth and the aroma of spices, with a smooth and flavorful texture.

Beef brisket chunks stewed until tender, with ingredients like radish. The sauce is thick and savory, and the meat melts in your mouth.

A simple and refreshing soup, made with only ginger shreds and fresh clams. The broth is milky white or clear, full of oceanic sweetness.

Plump fresh oysters cooked in soup with ginger shreds, scallions, and pickled mustard greens for flavor. The broth is fresh and savory, and the oysters are tender.

Deep-fried fish head stewed in a clay pot with napa cabbage, tofu, meatballs, and other rich ingredients. The broth is rich and savory, usually with a strong satay flavor, suitable for sharing among many.

Stewed with free-range chicken, shiitake mushrooms, and preserved mustard greens (Gua Cai). The preserved mustard greens have a slightly bitter taste, and the soup is refreshing and has a lingering sweetness, suitable for cutting through richness.

Soup made with plenty of garlic, clams, and chicken stewed together. The garlic is cooked until soft, releasing its sweetness, combining the double freshness of seafood and chicken, nourishing and warming.

A classic Taiwanese soup made with pickled pineapple sauce and bitter melon stewed with chicken. The soup is sweet and slightly sour, with a unique pineapple fruit aroma, refreshing and cooling.

Stewed with peeled chili peppers and chicken. The soup has a slightly spicy kick and a sweet aftertaste, very appetizing and warming.

A traditional banquet dish, simmered with dried squid, canned whelk, and garlic sprouts. The broth is sweet and rich, with a unique dried goods aroma, offering a nostalgic flavor.

Fried noodles with seafood ingredients such as shrimp, clams, and squid. The noodles absorb the seafood broth, with a moist and fresh taste.

Fried noodles with fresh oysters as the main ingredient. The oyster's freshness is infused into the noodles, simple yet full of oceanic flavor.

Oil noodles stir-fried with shredded pork and vegetables. A classic Taiwanese staple, savory and flavorful, economical and affordable.

Pork shreds, egg, scallions, and rice are stir-fried over high heat. The rice grains are distinct, with a strong wok aroma and a mouth-watering fragrance.

Fried or stir-fried whitebait (small dried fish) added to fried rice. Adds calcium and a crispy texture, savory and delicious.

Fried rice cooked with aromatic sakura shrimp. The savory flavor of the rice and sakura shrimp are perfectly combined, with a rich texture and appealing color, aroma, and taste.

Fine rice vermicelli stir-fried with shredded pork, shiitake mushrooms, and vegetables. The rice vermicelli is chewy and absorbs the sauce from the ingredients, a traditional Taiwanese staple.