Mao Yuan Restaurant

A classic Taiwanese cold dish. Tender free-range chicken is boiled, cooled, with golden, glossy skin resembling jelly. The chicken is sweet and juicy, not dry. Usually served with a special garlic soy sauce to enhance the chicken's original flavor.

Extremely tender and 'powdery' texture pork liver, similar to the creamy texture of foie gras. Specially treated to remove any gaminess, it has a delicious sweet flavor. Usually served with shredded ginger and soy paste.

Uses the precious pork jowl cut (also known as 'golden sixty-two'). The meat has a unique crispness and elasticity, with evenly distributed marbling. The texture is tender and not greasy, allowing you to enjoy the natural aroma of the pork with simple cooking.

Fresh large shrimp are cooked, cooled, with firm and springy meat. Served with a refreshing salad dressing (mayonnaise) and seasonal vegetables. It's an appetizing cold dish.

Taiwan's famous premium ingredient, cured and air-dried mullet roe. When grilled, it has a crispy exterior and soft interior, with a rich salty sea flavor and a chewy texture. Traditionally served with garlic sprouts or radish slices to cut through the richness and enhance freshness.

Taiwan's seasonal green bamboo shoots are boiled and then chilled. The texture is crisp and juicy like a pear, with a natural sweetness. It's usually served with mayonnaise and is a refreshing summer dish.

Fresh Japanese yam, cut into cubes or shredded. It has a crisp texture with a unique slippery feel, a light and elegant flavor, preserving the ingredient's original nutrition and taste.

Fresh whelks are blanched, cooled, and drizzled with a special five-flavor sauce. The five-flavor sauce combines five tastes: sour, sweet, spicy, salty, and aromatic, perfectly complementing the whelks' freshness and chewy texture.

One of Taiwan's most representative home-style dishes. Salty and crispy preserved radish (aged dried radish) is mixed into beaten eggs and pan-fried into a thick, golden round cake. Slightly crispy on the outside, tender and eggy on the inside, with the crispness and aroma of preserved radish in every bite.

Fresh, plump oysters are added to beaten eggs and pan-fried. The savory flavor of the seafood blends with the rich eggy aroma, creating a tender, sweet, and fresh taste.

The tofu is first pan-fried until golden brown, then braised in a soy sauce-based sauce. The tofu absorbs the balanced sweet and savory sauce, with a slightly firm exterior and a tender interior. It's a dish that goes very well with rice.

A Taiwanese specialty staple. Golden pumpkin is stir-fried with rice vermicelli. The vermicelli absorbs the natural sweetness and moisture from the pumpkin, resulting in a moist and smooth texture with a light sweetness from the vegetables.

Classic Taiwanese stir-fried noodles. Uses oil noodles, shredded pork, and vegetables stir-fried over high heat. Rich soy sauce aroma, noodles absorb the sauce, resulting in a savory and smooth texture.

Rice, shredded pork, eggs, and scallions stir-fried over high heat. Each grain of rice is distinct, full of eggy aroma and 'wok hei' (breath of the wok), simple yet delicious.

Chewy white rice, perfect for pairing with rich Taiwanese dishes.