Nanhai Yicun Wanhua Dian

Sashimi made from fresh fish belly, rich in fat, tender and smooth texture. Usually served with shredded radish and dipped in wasabi soy sauce.

Slices of the day's finest catch, fresh and delicate. Served as a cold appetizer to savor the original sweetness of the seafood.

Sashimi platter featuring various types of fish, allowing you to taste the textures and flavors of different fish at once. Ideal for those who enjoy variety.

Fresh seafood with crisp vegetables, drizzled with a sweet, sour, and refreshing Japanese-style dressing. Appetizing texture, a light and healthy cold dish option.

Blanched tender squid drizzled with Taiwanese special five-flavor sauce (sour, sweet, spicy, salty, aromatic). Chewy texture, rich layered sauce.

Various seafood mixed with Thai-style spicy and sour sauce, with a hint of lemon and chili. Appetizingly sour and spicy, suitable for summer consumption.

Steamed or smoked fish roe slices, served with mayonnaise. Creamy texture with a granular feel, rich and sweet flavor.

Tender and crisp seaweed is cold-dressed with vinegar, garlic, chili, and other seasonings. Rich in collagen, it's a refreshing and palate-cleansing side dish.

Tender and smooth chicken leg meat, braised to have a scallion oil aroma. The meat is juicy and not dry, excellent when served cold.

Fresh Chinese yam cut into strips, drizzled with sweet and sour plum sauce. The yam is crisp and slightly slimy, the plum sauce is thirst-quenching and appetizing, very stimulating.

Creamy and rich cod liver paired with refreshing onion slices, drizzled with Japanese vinaigrette. The spiciness of the onion balances the richness of the cod liver, with a smooth texture.

A special Yilan delicacy, pork liver is specially processed to be extremely tender and smooth, with no fishy smell. Usually served with ginger slices and soy paste.

Thinly sliced bitter melon is chilled to remove bitterness, retaining its sweetness and crispness, served with salad dressing. Clears heat and reduces dryness, with a crisp and refreshing texture.

Raw clams marinated in soy sauce, garlic, and chili, commonly known as 'salted clams'. Tender and savory, a classic Taiwanese bar snack.

Peeled cherry tomatoes are preserved in plum juice or sugar syrup, sweet and juicy. Served chilled, it's a refreshing and palate-cleansing appetizer.

Tender seasonal bamboo shoots are boiled and then chilled, cut into pieces and served with mayonnaise. The bamboo shoots are naturally sweet and crisp, a common Taiwanese summer cold dish.

Restaurant's signature dish, chicken cooked with peeled chili peppers. The soup is sweet with a hint of spice, the chicken is tender, with a unique and warming flavor.

Crispy fried cuttlefish coated in rich salted egg yolk (golden sand). Crispy on the outside, chewy on the inside, with a savory aroma that pairs well with rice.

Fresh shrimp are stir-fried with egg until semi-cooked and tender. Moist and soft texture, the egg aroma blends with the seafood freshness, suitable for all ages.

Classic Taiwanese three-cup style (sesame oil, soy sauce, rice wine) dish, stir-fried with fresh cuttlefish and basil. Rich aroma, chewy texture.

Crispy fried large intestine stir-fried with green beans, seasoned with fried garlic. Crispy and tender large intestine, crisp green beans, rich texture.

Precious Matsusaka pork (pork jowl) stir-fried with Korean kimchi. The pork is crisp and chewy, and the kimchi is sour and spicy, cutting through richness.

Matsusaka pork stir-fried with black sesame oil and old ginger. Aromatic, warming sesame oil, with crisp pork texture.

Marinated pork ribs coated and deep-fried, with a rich garlic flavor. Crispy exterior, firm and savory meat.

Whole fresh shrimp deep-fried until crispy, stir-fried with scallions, garlic, chili, and pepper salt. Crispy shell and fresh meat, suitable for eating whole.

Braised large intestine is deep-fried until golden and crispy on the outside, tender on the inside. Usually served with pepper salt, it's a classic bar snack.

Marinated salted pork slices stir-fried with garlic sprouts. The salted pork is savory and fatty, while the garlic sprouts add a pungent aroma, very appetizing.

Tender baby bok choy stir-fried with flavorful XO sauce (dried scallop sauce). The vegetables are sweet and absorb the essence of the seafood sauce.

Sweet loofah stewed with salted egg. The loofah is tender and juicy, and the savory salted egg enhances the sweetness of the vegetables.

Fresh clams quickly stir-fried with basil, garlic, and chili. Savory sauce, tender clam meat, a common home-style dish.

Rich in collagen, fish fin cartilage is stir-fried with garlic sprouts. Chewy and springy texture, full of collagen, with a savory and fresh seasoning.

Haiguazi (a type of shellfish) stir-fried with basil and a special sauce. Sweet meat, rich basil aroma, a must-order dish in stir-fry restaurants.

Classic Taiwanese dish where chicken is braised with sesame oil, soy sauce, rice wine (three cups), and basil, ginger slices. The sauce is reduced until flavorful and intensely aromatic.

Pork liver slices lightly pan-fried, slightly browned on the outside and tender inside. Seasoning is usually slightly sweet and savory, with no fishy smell.

King oyster mushrooms cooked in the three-cup style (sesame oil, soy sauce, rice wine). The mushrooms have a meat-like texture and absorb the rich sauce and basil aroma.

Traditional Hakka dish, stir-fried pork belly, dried tofu, shredded squid, and celery. Rich texture, savory and pairs well with rice.

Crispy fried shrimp balls and pineapple slices mixed with mayonnaise. The sweet and sour pineapple perfectly complements the crispy shrimp balls, loved by adults and children alike.

A specialty dish combining century eggs and stinky tofu, usually stir-fried with spices. Intense and unique flavor, a choice for those who enjoy strong tastes.

Tender duck blood and stinky tofu, which has absorbed the broth, are stewed together. The soup is spicy and rich, a common delicacy in Taiwanese night markets.

Sweet loofah stir-fried with eggs. The moisture from the loofah makes the eggs extra tender and smooth, a refreshing home-style dish.

Fresh oysters coated and deep-fried, served with basil. Crispy outside, tender inside, served with pepper salt, full of fresh flavor.

Spicy hot pot with large intestine and duck blood, seasoned with pickled cabbage. Slippery texture, spicy and appetizing broth, often served warm on a small stove.

Loofah stewed with clams without excessive seasoning, allowing the freshness of the clams and the sweetness of the loofah to shine. The broth is light and savory.

Fresh oysters stewed with preserved black beans (douchi) and tofu. The savory and sweet flavor of the black beans enhances the freshness of the oysters, which are tender.

Plump fresh oysters, blanched and drizzled with special minced garlic soy paste. Simple seasoning highlights the fresh original flavor of the oysters.

Green or white bitter melon stir-fried with salted eggs. The savory salted egg balances the bitterness of the bitter melon, leaving a pleasant aftertaste.

Premium New York cut steak, grilled. The meat is firm and chewy with even marbling and a rich aroma.

Whole cuttlefish simply salt-grilled, preserving the original seafood flavor. Chewy and sweet meat with a light char, best enjoyed with a squeeze of lemon.

Grilled beef or lamb dish, usually marinated with spices to remove gaminess. The meat is tender and carries a charcoal aroma.

Oily mackerel is sprinkled with salt and grilled. The skin is crispy, the meat is juicy and delicious, a classic Japanese grilled fish dish.

Grilled marinated pork belly, crispy skin, fatty but not greasy. Sliced and usually served with garlic vinegar sauce, with a savory flavor.

Precious Matsusaka pork (pork jowl), grilled. Unique crisp texture, rich in juices, simple seasoning allows the meat's flavor to shine.

Chicken pieces skewered and grilled, brushed with a special sauce. The meat is tender and smooth, the sauce is rich and aromatic, a convenient bar snack.

Grilled fish jaw, the fattiest part. The meat is delicate and tender, full of fish oil aroma, with a crispy grilled skin.

Chicken wings grilled over charcoal, with a golden-brown, slightly charred skin. Possesses the unique smoky aroma of charcoal grilling, with tender and juicy meat.

Thinly sliced boiled pork belly, drizzled with minced garlic and soy paste. The meat has a good balance of fat and lean, with a strong garlic flavor, a classic cold dish.

Famous Hakka dish, large intestine stir-fried with plenty of ginger shreds in white vinegar. Sour and zesty flavor, with chewy and springy large intestine.

'Dragon Pearls' (squid tentacles) are coated, deep-fried, and then stir-fried with peanuts, scallions, and garlic. Chewy and crispy texture, perfect with drinks.

Lamb slices stir-fried with water spinach or oilseed rape in a rich satay sauce. The satay sauce is aromatic, the lamb is tender, a classic dish in Taiwanese stir-fry restaurants.

Beef slices stir-fried with vegetables (usually water spinach or Chinese broccoli) over high heat. Tender beef, full of 'wok hei' (breath of the wok).

Beef slices stir-fried with plenty of scallions. Rich scallion aroma, tender and juicy beef, full of fragrance.

Fresh clams quickly stir-fried with basil, ginger, and garlic. The clams are plump after opening, and the sauce is savory and fresh.

Snails stir-fried with basil, garlic, and satay sauce. Unique chewy and springy texture, savory and rich flavor, an excellent bar snack.

Classic Taiwanese grand dish, fried Pomfret fish cooked with rice noodles and taro. The broth is rich and sweet, the fish is delicate, and the rice noodles absorb the soup.

Hot pot based on sauerkraut, with slices of pork belly (white meat). The broth is sour and appetizing, refreshing and palate-cleansing, suitable for sharing.

Soup made with fresh small squid and rice noodles, usually seasoned with celery and pepper. The broth is full of seafood sweetness, and the squid is chewy.

A deluxe version of the Yilan specialty 'Xilou', similar to a mixed soup, with plenty of cabbage, shredded meat, fried egg shreds, and shark fin. The soup is thick and savory.

Soup made by stewing various mushrooms with chicken. The broth is clear and sweet, rich in mushroom aroma and chicken flavor, nourishing and restorative.

Energizing soup made by stewing plenty of garlic with clams. The garlic is stewed until soft, the soup is milky white, extremely rich in flavor, and has a warming effect.

Bitter melon and chicken stew, often with pineapple paste (Pineapple Bitter Melon Chicken). The soup is sweet with a slight bitterness, clears heat, and has a mellow flavor.

Soup made by stewing pork belly with preserved cucumber (jiang gua). The broth has the sweet and savory flavor of preserved cucumber, and the pork is tender, a nostalgic soup.

Fresh Chinese yam stewed with pork ribs. The soup is light and refreshing, the yam is smooth and creamy, with nourishing benefits.

Fresh fish pieces stewed with ginger slices. The simplest cooking method presents the original flavor of the fish, with a clear and fresh broth.

Fish cooked in a miso broth, often sprinkled with chopped scallions and tofu. The savory miso and fresh fish complement each other perfectly.

Clear soup made with clams or oysters, with ginger slices and chopped scallions to remove fishiness and enhance freshness. The broth is full of oceanic flavor.

Fried rice stir-fried with flying fish roe. You can feel the roe bursting in your mouth with every bite, uniquely savory and fresh.

Fried rice made with Sakura shrimp, a specialty of Donggang. The Sakura shrimp is intensely aromatic and crispy, adding a seafood flavor to the fried rice.

Classic Taiwanese fried rice with shredded pork and egg. The rice grains are distinct and full of 'wok hei' (breath of the wok), a simple yet delicious staple.

Shredded pork, vegetables, and rice noodles stir-fried together. The rice noodles absorb the sauce, with a chewy and moist texture.

Stir-fried noodles with shredded pork and vegetables. The noodles are smooth, the sauce is savory, a common Taiwanese home-style noodle dish.

Cabbage stir-fried over high heat, usually with garlic for aroma. Retains the crisp and sweet texture of the vegetables, refreshing and palate-cleansing.

Water spinach stir-fried with garlic over high heat. Crisp texture, one of the most common green vegetables on Taiwanese tables.

Sweet potato leaves are blanched or quickly stir-fried, often drizzled with minced garlic soy sauce or braising liquid. Tender texture, rich in nutrients.

Classic Taiwanese home-style dish, eggs fried with chopped preserved radish (cai po) into a round cake. Rich egg flavor, with crisp and savory preserved radish.

Fried century eggs are cooked in the three-cup style (sesame oil, soy sauce, rice wine). The century eggs are chewy, their unique flavor is removed, and the sauce is rich and aromatic.

Rice cake cut into pieces and braised in three-cup sauce. The rice cake is soft and flavorful, with the aroma of sesame oil and basil.

Fried tofu braised in three-cup sauce. The tofu exterior absorbs the sauce, while the interior remains soft, a vegetarian dish that pairs well with rice.

Tofu is pan-fried and then braised in soy sauce, sugar, etc., often served with vegetable slices. Smooth texture, balanced sweet and savory flavor.

Classic home-style fried or scrambled eggs, usually seasoned with lard or soy sauce, carrying a nostalgic aroma.

Tofu coated in flour and deep-fried until golden and crispy, yet still tender inside. Served with a special dipping sauce, offering a crispy exterior and soft interior texture.

Taiwan's most representative beer, with a light and refreshing taste and a subtle malt aroma. Suitable for pairing with stir-fried dishes.

Unpasteurized beer, fresher and smoother than regular beer, with a dense foam.

Internationally renowned lager beer, with a rich taste and unique fruity notes and slight bitterness.

A tea drink combining the sweet and sour taste of plum juice with aloe vera pulp. Refreshing and palate-cleansing, the aloe vera adds a chewy texture.

Standard non-alcoholic soft drinks, such as green tea, black tea, or fruit juice, suitable for accompanying meals.

Apple Cider, a classic Taiwanese apple-flavored carbonated beverage. Strong carbonation with a sweet apple aroma.

Bottled drinking water.