Pang Zi Xiao Chi Bu

A platter of assorted fresh fish slices, usually including salmon, tuna, or marlin. Tender texture, rich flavor. Recommended to dip in soy sauce and wasabi.

Chicken cooked in a special brine, with a glossy skin. The meat is tender and juicy, with a savory flavor. Usually served cold and sliced, suitable with ginger slices.

Cold chicken dish soaked in Shaoxing wine sauce. Rich wine aroma and medicinal herb flavor, with crisp chicken skin. A refreshing and appetizing classic cold dish.

Pork neck (Matsusaka pork) blanched and sliced, drizzled with rich minced garlic and soy paste. The meat is crisp and chewy. Pungent garlic aroma, a common Taiwanese side dish.

Fried or steamed fish roe slices drizzled with plenty of mayonnaise. Distinct grains with a crispy, fragrant texture. Usually served on a bed of shredded cabbage.

Chilled green asparagus drizzled with sweet mayonnaise. Crisp and juicy texture, light and sweet flavor. A refreshing and palate-cleansing cold dish.

Blanched fresh soft squid slices, served with Taiwanese five-flavor sauce (sweet, sour, and slightly spicy sauce). The soft squid has a sweet, fresh, and crisp texture. Dipping sauce enhances the seafood flavor.

Green bamboo shoots, a summer specialty, cooked, chilled, and cut into pieces, served with mayonnaise. Crisp and sweet texture, like pears. A must-eat summer dish in Taiwan to relieve heat.

Whole fresh fish coated with thick salt and charcoal-grilled. Crispy skin locks in the tender meat and juices inside. Squeezing lemon juice enhances the flavor.

Freshly grilled shrimp with a simple salt coating, preserving the natural sweetness of the shrimp. The shells are crispy and easy to peel, the meat is firm and springy. Perfect for peeling and eating by hand.

Fish fillets marinated in miso paste and then grilled. The fish has a savory-sweet, charred flavor from the miso, with a delicate texture. Rich flavor, very appetizing with rice.

Marinated pork belly grilled until the skin is golden and crispy. Savory and flavorful, with a good balance of fat and lean meat, not greasy. Usually served with garlic vinegar sauce for dipping.

Beef shoulder slices, simply salt-grilled. The meat is chewy, with a rich beefy aroma. Suitable for diners who enjoy the original flavor of beef.

Thick-cut cod fillet, salt-grilled. The meat is snow-white and delicate, rich in oil. Melts in your mouth. Simple seasoning highlights the natural sweetness of the fish.

Whole fresh soft squid grilled over charcoal, with a slightly charred exterior. Thick and chewy meat, becomes more fragrant with chewing. Suitable as a dish to pair with drinks.

Precious Matsusaka pork (pork neck) marinated in miso and then grilled. Unique crisp texture, with the sweet and savory flavor of miso. Rich in flavor layers.

Fried rice stir-fried over high heat with shrimp, shredded meat, and egg. Distinct rice grains with wok hei. A common staple food in Taiwan.

Yellow noodles stir-fried with shrimp, shredded meat, and vegetables. The noodles absorb the savory sauce and have a smooth texture. A very filling noodle dish.

Thin rice noodles stir-fried with ingredients. Dry and elastic texture. Full of rice aroma and the freshness of the ingredients. Suitable for diners who prefer thin noodles.

Wide, flat rice noodles (ban tiao), with a soft and slippery texture. Usually seasoned with fried shallots, with a strong Hakka flavor.

Clear, wide mung bean noodles that absorb the essence of the broth. Smooth and chewy texture. Often cooked with shredded meat, vegetables, etc.

Soup noodles with abundant ingredients, including seafood, meat slices, and vegetables. The broth is fresh and light. One bowl offers a variety of ingredients.

White rice topped with a thickened assorted sauce. The sauce is rich and coats abundant ingredients. Moist texture, savory flavor.

Rice noodle soup with various ingredients. The broth is clear and flavorful, and the rice noodles absorb the soup. Suitable for those who like hot soup and a light taste.

Hot congee cooked until the rice grains are broken down. Smooth and creamy texture. Usually contains fresh ingredients like seafood or meat.

Steamed short-grain rice. Soft and sweet texture. The essential staple to accompany stir-fried dishes.

Raw clams marinated in soy sauce, garlic, and chili. Savory and slightly spicy, with tender meat. A classic Taiwanese appetizer.

Crispy small dried fish and peanuts stir-fried together. Crispy texture, savory and delicious. Perfect with beer or as a pre-meal snack.

Braised shredded bamboo shoots, usually stewed with chicken broth or lard. Crisp and tender texture, with the aroma of the braising liquid. A traditional Taiwanese side dish.

Fresh cabbage stir-fried over high heat. Crisp and sweet texture, preserving the original flavor of the vegetables. Usually stir-fried with garlic for aroma.

Blanched or stir-fried sweet potato leaves. Tender texture, rich in nutrients. Often drizzled with minced garlic soy sauce or minced pork sauce for flavor.

Stir-fried or braised loofah. Tender and juicy, with a light sweetness. Sometimes clams are added to enhance the flavor.

Slender green vegetables with a unique crisp texture. Usually stir-fried with shredded meat or preserved vegetables. Has a faint lotus fragrance.

Water spinach stir-fried over high heat. The hollow stems are crisp. Commonly stir-fried with garlic or satay sauce. One of Taiwan's most popular vegetables.

Thinly sliced bitter melon (white or green) stir-fried. Crisp texture, with a slightly bitter, sweet aftertaste. A healthy vegetable that clears heat and reduces inflammation.

Stir-fried bean sprouts, usually with chives for aroma. Crisp and refreshing texture. A simple home-style vegetable dish.

Precious Matsusaka pork stir-fried with scallion segments. The pork is crisp and springy, absorbing the rich sauce. Strong scallion aroma, very appetizing with rice.

Beef slices stir-fried over high heat with plenty of scallions. The beef is tender, and the scallion aroma is strong. A must-order dish in Taiwanese stir-fry restaurants.

Lamb slices stir-fried over high heat with scallions and ginger to remove gaminess and enhance flavor. The meat is tender and not gamey, with excellent wok hei.

Duck blood and large intestine stewed in a spicy bean paste sauce. Savory, spicy, and fresh. Tender texture. Served warm in a small pot, extremely appetizing with rice.

Stinky tofu stewed in a spicy sauce. The tofu pores absorb the broth, resulting in a rich and unique flavor. A top choice for stinky tofu lovers.

Tender sword bamboo shoots stir-fried with shredded meat and chili. The bamboo shoots are crisp and tender, with a slightly spicy bean paste flavor. An appetizing dish.

Diced chicken stir-fried with dried chili and peanuts. Spicy with a hint of sweet and sour, tender chicken, crispy peanuts. A classic Sichuan dish.

Fried preserved eggs stir-fried with dried chili. Crispy exterior, soft interior, spicy and satisfying. A creative dish to pair with drinks.

Whelks stir-fried over high heat with basil and satay sauce. The whelks are crisp and chewy. Savory and strong flavor, suitable for pairing with beer.

Eggplant and large intestine stewed in a clay pot with basil for aroma. The eggplant is soft and flavorful, the intestine is chewy. Rich soy sauce flavor.

Lamb slices stir-fried with water spinach in satay sauce. Rich satay flavor, tender lamb. A classic Taiwanese stir-fry dish.

Beef slices stir-fried with water spinach in satay sauce. The beef is tender, and the satay flavor is rich. Very appetizing with rice.

Thin slices of salted pork stir-fried with garlic sprouts. The savory flavor of the salted pork perfectly combines with the pungent aroma of the garlic sprouts. Rich texture, not greasy.

Loofah stir-fried with salted egg yolk. The salted egg's golden sand texture coats the sweet and tender loofah. A unique blend of salty and sweet flavors.

Thin slices of bitter melon stir-fried with salted egg yolk. The salty flavor of the salted egg balances the bitterness of the bitter melon. Crisp texture, a popular home-style dish.

Chopped chives, minced meat, and fermented black beans stir-fried with chili. Crisp texture, savory and spicy flavor. A very rice-consuming dish.

Fried firm tofu braised with soy sauce and vegetables. The tofu has a slightly chewy exterior and a soft interior, absorbing the sauce. A home-style dish suitable for all ages.

Assorted seafood (usually including shrimp, squid, sea cucumber, etc.) stir-fried with vegetables. Light and fresh flavor, rich texture.

Green beans deep-fried until the skin wrinkles, then dry-fried with minced meat. Dry, fragrant, and crispy texture, savory flavor. Suitable for pairing with drinks.

Shredded firm tofu and shredded meat stir-fried, usually seasoned with soy sauce. Solid texture, with a blend of bean and meat flavors. A simple and delicious home-style dish.

Salted pork slices stir-fried with cabbage. The fat from the salted pork moistens the vegetables, making the cabbage sweeter and crisper.

Fresh large clams stir-fried with basil and garlic. The clam meat is plump and juicy, with a sweet oceanic flavor. The sauce is great for mixing with rice.

Beef slices stir-fried with shredded green peppers. The green peppers are crisp, and the beef is tender. A classic combination dish.

Plump fresh oysters, blanched and drizzled with minced garlic and soy paste. Tender and bursting with flavor, full of oceanic freshness. Rich garlic flavor enhances the taste.

Oysters stewed with black bean sauce and tofu. The savory black bean sauce brings out the sweetness of the oysters. A very appetizing dish.

Blanched squid slices served with five-flavor sauce. Crisp and fresh texture, with a sweet, sour, and spicy dipping sauce that is appetizing.

Large intestine stir-fried with plenty of ginger slices and white vinegar. Extremely sour and vigorous flavor, the intestine is chewy. A representative dish of Hakka cuisine.

Pork trotters stewed until soft and flavorful. Chewy skin, tender meat, rich in collagen. The braising sauce is fragrant and not too greasy.

Pork belly, squid, firm tofu, and celery stir-fried together. Rich texture, savory and flavorful, the squid becomes more fragrant with chewing. A classic Hakka dish.

Steamed cod topped with crispy fried bean crumbs (soy product). The fish is delicate, and the bean crumbs are savory and crispy. A distinct contrast in texture.

Stir-fried pork waist and chicken kidney with sesame oil and old ginger. The waist is crisp and tender, with a rich sesame oil and wine aroma. Traditional nourishing dish.

Chicken testicles (chicken "Buddha") cooked with sesame oil and ginger slices. Tender like tofu, with a rich sesame oil aroma. Considered a nourishing delicacy.

Sesame oil dish with pork kidney and pork liver. The kidney is crisp, and the liver is tender. Suitable for warming the body in winter.

Stir-fried pork waist with sesame oil over high heat. The sliced waist has a crisp texture and no gaminess. The aroma of sesame oil and rice wine is strong.

Sesame oil stir-fried pork liver slices. The liver is cooked to perfection, tender and not dry. A nutritious dish for replenishing blood.

Matsusaka pork slices stir-fried with sesame oil and ginger slices. The meat is crisp and springy, with the aroma of sesame oil enveloping the sweetness of the pork. Warming and nourishing.

Chicken braised with sesame oil, soy sauce, rice wine (three cups), and basil. The chicken is flavorful and savory, with a thick, reduced sauce. A representative Taiwanese dish.

Three Cup style frog meat. The frog meat is more tender than chicken. Rich aroma of basil and garlic.

Three Cup style squid rings. The squid is chewy and fresh, coated in a savory-sweet three cup sauce. Irresistible aroma.

Three Cup style assorted mushrooms. The mushrooms are juicy and absorb the savory sauce. Rich in texture, suitable for vegetarians.

Fried fish chunks coated in sweet and sour sauce. Crispy outside, tender inside, appetizing sauce. A flavor loved by both adults and children.

Ribs are deep-fried until crispy and coated in a reddish-orange sweet and sour sauce. Balanced sweet and sour, with chewy meat. A classic Chinese dish.

Nori peppers (non-spicy green peppers) stir-fried with pork belly slices. The nori peppers are crisp and sweet, complemented by the rich flavor of the pork belly.

Snow peas, celery, and squid stir-fried together. Vibrant green color, crisp and refreshing texture. Preserves the original flavor of the ingredients.

Oyster omelet, pan-fried until golden and thick. Every bite contains fresh oysters and egg flavor. Tender texture.

Thick omelet with plenty of shrimp. The egg is fluffy and tender, the shrimp are crisp and sweet. Homestyle deliciousness.

Omelet with fresh basil leaves. The unique aroma of basil perfectly combines with the egg flavor. A classic Taiwanese egg dish.

Omelet with preserved radish (cai po). The preserved radish is salty and crisp, the egg is tender. Rich in texture, with an old-fashioned flavor.

Fresh whole fish steamed, drizzled with scallion oil sauce. The meat is tender and delicate, best for savoring the original fresh flavor of the fish.

Whole fish deep-fried and then coated in a sweet and sour sauce. Crispy skin, appetizing sauce.

Fish body salted and pan-fried until golden brown and crispy on both sides. Crispy skin, firm flesh. Simple and delicious.

Soy sauce-based braised fresh fish. Savory and flavorful, suitable with rice.

Fish is pan-fried then stewed with soy sauce, sugar, scallions, and ginger. The fish absorbs the sauce and has a rich flavor.

Live crab steamed whole. Preserves the natural sweetness and oceanic flavor of the crab meat. Rich crab roe.

Crab stir-fried with onions and eggs. Egg drops scattered like osmanthus flowers, absorbing the crab's essence.

Crab stir-fried with chili and spices. Spicy and satisfying, leaving you wanting more.

Fresh shrimp de-shelled and steamed with minced garlic. The shrimp meat is springy, the garlic flavor is rich, and the glass noodles at the bottom absorb the essence.

Fresh live shrimp blanched. The shrimp meat is sweet and firm, best for tasting its freshness. Served with ginger and vinegar dip.

Deep-fried shrimp tossed with pepper salt, scallions, and garlic. The shells are crispy and can be eaten directly, savory and good with drinks.

Fresh shrimp steamed, preserving its original flavor. The meat is springy and delicious.

Soup made with fresh fish chunks and Taiwanese miso. The soup is sweet and has a lingering sweetness, with tofu and scallions.

Clear broth base with fresh fish and ginger slices. The soup is clear, with a prominent fish flavor. Ginger slices help to remove fishiness and warm the stomach.

Fried fish head stewed in a clay pot with plenty of cabbage and hot pot ingredients. Rich broth with a satay aroma. Suitable for sharing among many.

Chicken soup cooked with whole or half wine, with sesame oil and medicinal herbs. Rich wine aroma, tender chicken. A top choice for winter nourishment.

Chicken soup stewed with pickled pineapple sauce and bitter melon. The soup is sweet and slightly bitter, with a unique flavor. Refreshing and reduces internal heat.

Pork ribs stewed with pickled pineapple and bitter melon. The ribs are tender, and the soup is mellow. A traditional Taiwanese soup with an old-fashioned flavor.

Classic soup stewed with dried shiitake mushrooms and chicken. Rich mushroom aroma, delicious chicken broth. A warm, home-style flavor.

Stewed with plenty of garlic and chicken. The garlic is cooked until soft, and the soup is rich, sweet, and not spicy. Boosts immunity.

Fresh yam and pork ribs stewed together. The yam is soft, and the soup is light and refreshing. A nutritious health soup.

Frog and garlic stewed soup. The frog meat is delicate, and the soup is clear and flavorful. Has therapeutic effects.

Sesame oil broth with crisp and tender pork waist. The broth has a wine and sesame oil aroma. Warming and nourishing.

Loofah and clams cooked together. The sweetness of the clams and the freshness of the loofah blend together. The soup is light and delicious.

Pork liver slices cooked in sesame oil broth. The liver is tender, not overcooked, and the broth is nourishing. A traditional soup for replenishing blood.

Homestyle soup made with tomatoes, tofu, and egg drops. Sweet and sour, light, and refreshing. Nutritionally balanced.

Fresh oysters cooked in soup with ginger slices and pickled mustard greens to remove fishiness. Oysters are plump, and the soup is fresh and delicious. Single serving.

Fresh clams in a clear ginger broth. Simple seasoning highlights the natural sweetness of the clams. Refreshing and good for hangovers.

Pork liver slices cooked in clear broth with ginger slices and scallions. The liver is tender, and the broth is light and sweet. An economical soup.

Matsusaka pork deep-fried until crispy, sprinkled with plenty of garlic crisps. Crispy on the outside, crunchy on the inside, with a rich garlic flavor. An excellent dish to pair with drinks.

Large shrimp deep-fried and then stir-fried with salted egg yolk sauce (golden sand). The sandy, savory coating surrounds the sweet shrimp balls.

Deep-fried shrimp balls and pineapple chunks mixed with mayonnaise. Sweet, sour, crispy, and rich in texture. A popular dish in Taiwanese stir-fry restaurants.

Crispy pork intestines stir-fried with green beans. The intestines are crispy outside and tender inside, not greasy. Green beans are crisp. Savory and flavorful.

Frog chunks coated and deep-fried. The meat is tender like chicken, with a crispy exterior. Sprinkled with pepper salt for seasoning.

King oyster mushrooms deep-fried. Juicy when bitten, with a meat-like texture. Served with pepper salt, simple and delicious.

Deep-fried pork tendon (tendon around the pig's eye). Very chewy and springy texture. A dish with a unique texture.

Deep-fried squid mouths (dragon pearls) tossed with peanuts, scallions, garlic, and chili. Chewy and crispy texture. A classic Taiwanese dish to pair with drinks.

Assorted seafood coated and deep-fried. Crispy on the outside, fresh on the inside, with varied seafood textures. Usually served with pepper salt or dipping sauce.

Fried chicken wings marinated in fermented bean curd sauce. Has a unique sweet and savory fermented bean curd flavor. Crispy skin, juicy inside.

Squid rings coated and deep-fried. Chewy texture, crispy exterior. Sprinkled with pepper salt for flavor.

Oysters coated and deep-fried (oyster crisp). Crispy outside, tender inside, bursting with fresh flavor when bitten. Usually deep-fried with basil for aroma.

Stinky tofu strips deep-fried until crispy and dry-fried with spices. Crispy and solid texture, rich aroma. Similar to salt and pepper chicken.

Large intestine stuffed with scallions, deep-fried until crispy. Sliced and served, crispy on the outside and tender on the inside. Best enjoyed with pepper salt.