Ming Fu Tai Cai

Sweet beef broth simmered with tender beef brisket chunks. The broth is clear and not greasy, allowing you to taste the natural flavor of the beef. Suitable with rice.

Thick soup dish combining sweet Chinese cabbage and beef. Smooth and rich texture, with the sweetness of vegetables and the flavor of meat.

Traditional Taiwanese soup made by simmering free-range chicken with preserved pineapple and bitter melon. The soup is sweet and slightly salty, with a perfect balance of the bitter melon's slight bitterness and the pineapple's sweet and savory taste, very refreshing.

Nourishing chicken soup simmered with Chinese yam (huai shan) and goji berries. The soup has a light herbal aroma, mild and sweet flavor, with tender chicken.

Stewed with dried green bamboo shoots and chicken. The unique aroma of the dried bamboo shoots infuses the soup, which has a crisp texture and a unique, appetizing flavor.

Chicken soup simmered with aged preserved radish. The aged preserved radish imparts a deep, mellow sweetness and a unique umami to the broth, a classic Taiwanese traditional flavor.

Free-range chicken simmered after stir-frying ginger slices in black sesame oil. Rich aroma, warm and nourishing broth, a traditional restorative dish.

Chicken soup simmered with preserved pickled cucumbers. The soup has the unique sweet and savory flavor of pickled cucumbers, mellow and nostalgic home-style soup.

Luxurious chicken soup dish simmered with plenty of garlic and abalone. The garlic becomes soft and loses its pungency after simmering, resulting in a rich, sweet broth. The abalone adds oceanic umami.

Traditional snack made of fried bean curd skin filled with fresh shrimp. Crispy golden skin, juicy and flavorful filling, recommended with sweet chili sauce or soy paste.

Fresh oysters blanched and topped with garlic sauce. Plump and tender oysters, rich garlic flavor, a classic appetizer.

Fresh oysters coated in batter and deep-fried (similar to oyster crisp). Crispy outside, soft inside, with a bursting texture when bitten, usually served with pepper salt.

Clams stir-fried with basil over high heat. The unique aroma of basil enhances the sweetness of the clams, and the sauce is savory and pairs well with rice.

Grilled abalone (small abalone) topped with mayonnaise. Chewy texture, mayonnaise adds sweetness and smoothness.

Abalone lightly blanched or steamed with goji berries. Light flavor, retaining the original taste of seafood, with a hint of medicinal herb aroma.

Deep-fried fresh squid (cuttlefish). Chewy and springy texture, crispy skin, a common bar snack.

Squid stir-fried with sesame oil, soy sauce, rice wine (three cups), basil, and ginger. Extremely rich aroma, with a savory and sweet flavor profile, very suitable with rice.

Fish tendons (mullet roe胗) stir-fried with garlic. Extremely crispy texture, similar to chicken gizzards but more flavorful, with a rich garlic aroma.

Deep-fried fish tendons tossed with crispy garlic. Crispy and chewy texture, savory and flavorful, perfect with drinks.

Stir-fried sunfish (Mola mola) intestines, also known as 'dragon intestines'. Crisp and unique texture, with no fishy smell, usually stir-fried with celery or ginger.

Sea cucumber braised in red sauce. Tender and chewy texture, rich in collagen, with a rich and delicious sauce.

Fish milt stir-fried with scallions or garlic. Tender texture like tofu, delicious, a precious seafood ingredient.

Sausage made with tuna. Less oily than regular pork sausage, with a firm texture and the savory flavor of fish.

A premium Taiwanese banquet dish, requires pre-order. The clay pot combines precious ingredients like abalone, shark fin, scallops, pork ribs, and taro, slow-simmered. The broth is rich and mellow, abundant in collagen, with a complex flavor profile.

Sticky rice stuffed into the chicken cavity and simmered with abalone. The soup becomes thick and smooth due to the sticky rice, the chicken is tender, full of rice aroma and seafood sweetness.

A whole piece of premium shark fin braised in red sauce. Tender and springy texture, rich and delicious broth, a high-class traditional delicacy.

A luxurious soup combining shark fin and free-range chicken. Long simmering time results in a collagen-rich broth, extremely savory and rich.

Classic Taiwanese banquet dish. Sticky rice topped with fresh red crab (female crab full of roe) and steamed together. The rice absorbs the crab's umami and the aroma of the roe, with a chewy texture.

Deep-fried free-range chicken until golden and crispy, served with plenty of crispy garlic. Crispy skin, juicy chicken, overflowing with garlic aroma, perfect as a bar snack.

Shredded shark fin stir-fried with eggs, resembling osmanthus flowers. Tender texture, with the freshness of shark fin and the aroma of eggs in every bite.

Fresh lobster dish, usually steamed or cooked with garlic. The meat is firm and springy, with a sweet flavor.