Min Le Qi Yu Mi Fen

This is a traditional Taiwanese snack passed down for many years. Fresh swordfish is used to create a sweet and savory broth, paired with delicate rice noodles. It usually includes shredded swordfish, offering a refreshing and delicious taste, and is a signature dish of the restaurant.

A classic Taiwanese fried dish, made by coating pork in batter and deep-frying it. The exterior is golden and crispy, while the meat inside is tender and juicy, often with a unique aroma from red yeast rice. It's best enjoyed with pickled cucumbers or a special dipping sauce for enhanced flavor.

Fresh shrimp are coated in batter and deep-fried at high temperatures. The texture is crispy on the outside and springy on the inside, retaining the sweet and fresh taste of the shrimp. It's popular as a fried seafood dish, suitable for sprinkling with pepper salt or dipping.

Plump and succulent oysters are coated in batter and deep-fried. The exterior is crispy, and with each bite, you can experience the rich oceanic flavor and tender texture of the oysters. It's a common delicacy in Taiwanese night markets and eateries.

A mixed platter combining crispy fried shrimp and crispy fried oysters. You can savor the chewy texture of shrimp and the tender, succulent oysters simultaneously. Ideal for diners who want to try a variety of flavors.

Squid is cut into pieces, battered, and deep-fried until golden. The texture is chewy and springy, with a crispy and aromatic exterior. You can taste the fresh flavor of the squid with every chew, making it an excellent side dish.

Taiwanese 'Tian Bu La' (fish cake product) deep-fried at high temperatures. It has a slightly crispy exterior and a soft, chewy interior full of fish flavor. Typically served with a sweet and spicy sauce, offering a balanced savory and sweet taste.

Tofu is cut into cubes and fried until golden and crispy on the outside. The inside remains soft and tender, with a rich soybean aroma. It's simple yet delicious when served with garlic soy sauce paste.