Oa Jian Da Wang

A classic snack from Taiwanese night markets. Made with fresh oysters, eggs, and vegetables as the base, pan-fried with sweet potato starch batter until golden brown and crispy, with a chewy and tender texture. Finally, it's drizzled with a special sweet and spicy sauce for a unique flavor.

Similar in preparation to oyster omelet, but with sweet and fresh shrimp as the main ingredient. The sweet potato starch batter and eggs create a chewy and soft pancake, paired with crisp shrimp and sweet chili sauce for a balanced savory and sweet flavor.

A clear soup made with fresh oysters, usually with shredded ginger and basil added to remove gaminess and enhance flavor. The soup is fresh, sweet, and refreshing, allowing you to taste the original sea flavor of the oysters.

A soup primarily made with fresh clams, cooked with shredded ginger. The soup is clear and full of the sweet taste of the ocean, with plump clam meat.

Pork meatballs with mushroom pieces are added to a clear broth. The meatballs are firm and springy, releasing a mushroom aroma with each chew, and the soup is light and smooth.

Classic Chinese fried rice with fresh shrimp, eggs, and scallions stir-fried over high heat. The rice grains are distinct and separate, with a wok hei aroma and the fragrance of egg.

Fresh pork liver slices are cooked into a soup, with shredded ginger added to remove any gaminess. The pork liver is tender and not tough, and the soup is sweet and clear, a common iron-boosting soup.

Fresh oysters are added to fried rice and stir-fried, allowing the rice to absorb the fresh oyster flavor. Paired with eggs and scallions, it has a rich seafood flavor.

A soup made by stir-frying sesame oil and old ginger before adding pork liver. The sesame oil aroma is rich, the pork liver is smooth and tender, and it has a warming and nourishing effect.

Cleaned pork kidney is cut into patterns and cooked into a clear soup, served with shredded ginger. The texture is crisp and refreshing, and the soup is clear.

Plump and juicy fresh oysters are blanched, served without soup. Drizzled with a rich minced garlic soy paste, served with shredded ginger and basil. The garlic aroma and the sweetness of the fresh oysters are perfectly combined.

Pork kidney is cut into patterns and cooked in a rich sesame oil broth. The aroma of sesame oil and ginger permeates the crisp kidney, making it a classic Taiwanese nourishing dish.