Long Yan Su Ji - Songshan Nanjing Dian

Boneless chicken pieces coated in batter and deep-fried until golden and crispy. The meat is tender and juicy. Usually seasoned with salt and pepper powder and paired with basil for added aroma. A classic Taiwanese night market snack.

Squid pieces coated in batter and deep-fried. Chewy and springy texture with a rich, sweet seafood flavor. Ideal for those who enjoy chewing, it pairs perfectly with salt and pepper.

Meat from the part of the chicken shoulder connecting to the wing, with firm meat and cartilage. Especially fragrant when gnawing on the meat around the bone after frying. Suitable for those who enjoy gnawing bones as a snack with drinks.

Pork belly marinated with secret spices, deep-fried until the skin is charred and crispy. The layers of fat and meat are well-balanced, with a moderate salty and savory flavor. The texture is firm and not greasy, with a unique taste.

Selected sweet potato chunks coated in batter and deep-fried. Crispy on the outside, soft and dense on the inside, with the natural sweetness of sweet potato. Usually sprinkled with plum powder for a sweet and sour flavor.

Handmade fish cakes made from fish paste. They puff up after frying, with a crispy exterior and a soft, chewy interior, full of fish aroma. A must-order side at Taiwanese salt and pepper chicken stalls.

Cleaned chicken skin deep-fried at high temperature to render excess oil. Crispy like a biscuit, savory and tempting. A favorite for those who love crispy textures.

Large pieces of bone-in or boneless chicken breast fillet, coated in batter and deep-fried until golden brown. Crispy on the outside, thick and juicy on the inside. A portion is usually quite filling.

Thick pork intestines, braised until flavorful and then deep-fried. Crispy on the outside, tender and oily on the inside, often stuffed with green onions to cut the richness.

Triangular cartilage from the end of the chicken breast bone. Crispy and chewy texture. Crispy and delicious after being coated and fried, perfect as a snack or with drinks.

A pastry made from shredded taro mixed with batter and deep-fried. Crispy on the outside, soft and chewy on the inside, with a rich taro aroma.

Classic processed pork product, with a tight skin after frying and a savory, firm interior. Served as a portion of two.

A traditional snack made from a mixture of glutinous rice and pig's blood, steamed. After deep-frying, the outer layer is slightly firm and crispy, while the inside remains soft and chewy. Its unique flavor is deeply loved by Taiwanese people.

Taro cake is a chewy glutinous rice cake with taro flavor; fish cake is a fish paste product, full of umami. Both are flavorful fried options.

Glutinous rice stuffed into sausage casing, deep-fried until the casing is thin and crispy, and the glutinous rice is soft and sticky, with a light rice and fried shallot aroma.

Whole preserved egg coated in batter and deep-fried. Crispy on the outside, with a semi-liquid, rich yolk inside. The unique fermented flavor becomes milder after frying.

Layered bean curd skin, deep-fried until extremely crispy, making a crunching sound when bitten, with a rich bean aroma.

A cake made from rice flour and shredded radish, steamed, then cut into pieces and deep-fried until golden brown and crispy on the outside, while remaining soft and dense inside.

Chewy and delicate tofu product. It puffs up slightly after frying, with a slightly crispy exterior and a soft, marshmallow-like interior.

Small potato or taro cakes, crispy on the outside and soft on the inside after deep-frying. Sweet and delicious. Served as a portion of three.

Round, flat fish paste product. Compared to 'sweet fish cake', it's thinner and firmer. The flavor is concentrated after frying, with crispy edges.

A long roll made of bean curd skin wrapped around shrimp paste and minced meat. Crispy bean curd skin on the outside, with a fresh and juicy filling.

Finely shredded pastry dessert, deep-fried until golden and crispy on the outside, retaining a bread-like softness inside, with a light sweetness.

Smoked sausage with a crispy texture. It cracks when bitten, with a unique smoky aroma and a savory flavor.

Southern-style fish paste product, with a firmer, chewier texture and a strong fish flavor. Fragrant after frying.

Onion rings coated in batter and deep-fried. Crispy on the outside, the onions inside soften and release their sweetness. Served as a portion of four.

Classic potato fries, deep-fried until golden and crispy, with a soft interior. A popular snack choice.

Tender tofu made with eggs, cut into cubes and deep-fried. A thin crispy skin forms on the outside, while the inside is smooth and full of egg aroma, melting in your mouth.

Whole small fish with roe, coated in flour and deep-fried. The fish meat is delicate, and the roe provides a rich, granular texture. Served as a portion of three.

Hot dog filled with cheese. The cheese melts after frying, creating a gooey center with a rich milky flavor combined with the savory hot dog.

Two thin crispy wrappers filled with shrimp paste and deep-fried. The exterior is as crisp as a biscuit, the filling is fresh and delicious. Served cut into triangular pieces.

Cubes of dried tofu skewered. Slightly charred on the surface after frying, with a rich bean aroma and a firm, chewy texture.

Miniature sausages, tender and crisp. Bite-sized, with a savory flavor.

Chicken hearts are tender and juicy; chicken gizzards are crispy and chewy. Fried offal has a unique aroma.

Pork balls are firm and meaty; squid balls contain squid pieces, are sweet and chewy. Skewered for easy eating.

Golden-colored fish balls with a crispy texture and a refreshing, pure fish paste flavor.

Commonly known as 'seven miles of fragrance'. Rich in oil, it's crispy on the outside and tender on the inside after frying. Fatty but not greasy, with a special oily aroma.

Short, round Taiwanese sausages with a balanced fat-to-meat ratio. Slightly sweet with a hint of garlic or wine.

Pork chunks skewered and brushed with a sweet and savory teriyaki sauce before deep-frying. The meat is flavorful and rich.

Bacon slices wrapped around pork or vegetables. The bacon's oily aroma permeates the filling, creating a rich texture.

Chicken thigh or breast pieces skewered. The meat is tender and not dry, retaining its original juices.

Thick-cut beef skewers, deep-fried to lock in juices. Firm texture with the characteristic aroma of beef.

Lamb skewers sprinkled with a generous amount of cumin powder. The spice is strong, effectively removing any gamey odor, and it has an exotic flavor.

Whole onion chunks deep-fried. Slightly charred on the outside, the spiciness is removed, retaining the onion's sweetness and juiciness.

Fresh green pepper chunks quickly deep-fried to maintain a crisp texture and vibrant color, with a unique fresh aroma.

A favorite fried vegetable among Taiwanese people. Fried cabbage leaves become soft but not mushy, retaining their natural sweetness and providing a refreshing, palate-cleansing experience.

Cauliflower florets deep-fried. Crispy texture that absorbs the flavors of seasonings.

Shiitake mushrooms deep-fried until tender and juicy, with a rich mushroom flavor and a texture similar to meat.

Sweet corn segments deep-fried until the kernels are distinct. Each bite is filled with the sweetness of corn.

Whole green beans deep-fried until the skin is slightly wrinkled. Crispy, sweet, and a common fried vegetable.

Cucumbers quickly stir-fried, maintaining excellent crispness and moisture. Refreshing and light. Served as a portion of two.

Thick-cut king oyster mushrooms deep-fried. Chewy and juicy, known as 'vegetarian abalone'.

Tender baby corn cobs with a crispy, sweet texture. Eaten whole, it's refreshing and not greasy.

Ice cream wrapped in bread and quickly deep-fried. Hot and crispy on the outside, cold and creamy on the inside, offering a dual temperature experience.

Deep-fried stuffed glutinous rice balls, crispy and chewy on the outside, with a rich peanut filling that flows out when bitten. A popular dessert.

Golden and crispy fried silver rolls drizzled with rich chocolate sauce, offering a sweet and savory taste.

Fried silver rolls drizzled with sweet condensed milk. Rich in milk flavor, it's a classic Taiwanese night market dessert.

Soft and chewy mochi deep-fried until crispy on the outside and soft on the inside. Dusted with peanut powder and drizzled with condensed milk, it's fragrant, sweet, and not too heavy.

Spiral-shaped bread rolls deep-fried until crispy, with condensed milk filling the crevices. A rich, layered texture.

Spiral bread rolls deep-fried until crispy, drizzled with chocolate sauce. A cute and delicious dessert.

Crispy fries drizzled with sweet condensed milk, a creative combination of salty and sweet flavors.

Fries drizzled with chocolate sauce. The heat from the fries partially melts the chocolate, creating a unique sweet and salty flavor experience.