Pin Lin Sheng Meng Huo Hai Xian

A small platter of assorted seasonal fresh sashimi. The flesh is tender and smooth, full of oceanic freshness. Recommended to dip in soy sauce with wasabi.

A large platter of assorted seasonal fresh sashimi, suitable for sharing among many. The flesh is tender and smooth, full of oceanic freshness. Recommended to dip in soy sauce with wasabi.

Sliced fresh salmon sashimi. The flesh is rich in fat, tender and smooth, with a unique sweet flavor. It tastes even better with soy sauce and wasabi.

Sliced fresh tuna sashimi. The flesh is firm and bright red, with a refreshing and non-greasy texture. A classic Japanese raw dish.

Sliced fresh marlin sashimi. It has a pale red color, a chewier texture, and a clear sweetness. Dipping in soy sauce and wasabi further enhances the fish's freshness.

A cold dish from Sichuan, cooked chicken drizzled with a rich red oil chili sauce. It combines numbing, spicy, fresh, fragrant, and tender qualities. Appetizing with rich layers of flavor.

Steamed or smoked fish roe, sliced and served with mayonnaise. The texture is granular, with a rich salty and savory flavor. Mayonnaise adds a smooth sensation. A common Taiwanese cold dish.

Sliced chicken leg marinated in Shaoxing wine, served cold. The chicken skin is chewy, the meat is tender, and it has a rich wine aroma. Refreshing and appetizing.

Blanched squid served with a spicy and sour Thai sauce. The texture is crisp, tender, and sweet, with an appetizing spicy and sour sauce. Suitable to pair with beer.

Creamy and delicate cod liver, usually served with shredded onion and Japanese dressing. Melts in your mouth with a rich, non-fishy flavor. Similar texture to foie gras.

Fresh clams (or semi-cooked) marinated in soy sauce, garlic, and chili. The flavor is savory with a garlic and chili kick, and the clam meat is tender and smooth. A traditional Taiwanese appetizer.

Charcoal-grilled lamb skewers, three per order. Sprinkled with cumin and other spices, it has a rich aroma and chewy lamb. Suitable as an appetizer.

Simply salt-grilled fish jaw. The fish jaw is rich in fat, the flesh is extremely tender and smooth, and the skin is grilled to a crisp. Squeezing lemon juice on top makes it less greasy.

Salt-cured and charcoal-grilled mackerel. The fish is rich in fat, with a delicious salty flavor, and the skin is slightly charred and crispy. A classic grilled fish to pair with white rice or drinks.

Charcoal-grilled traditional Taiwanese pork sausage. The flavor is sweet and savory, with a hint of wine and charcoal aroma. Usually served with raw garlic slices to enhance the flavor.

Beef flank steak marinated in Saikyo miso and grilled. The beef is moderately tender, and the miso provides a sweet and savory Japanese flavor.

Whole saury charcoal-grilled. The flesh is firm with a unique slightly bitter internal organ flavor, highly favored. Drizzle with lemon juice and dip in pepper salt before eating.

Charcoal-grilled fresh salmon head. Rich in collagen and fat, the fish meat is tender and sweet. The eye sockets and cheeks are particularly delicious. Suitable for those who enjoy gnawing on bones and sucking the broth.

The belly of Taiwan's native milkfish, prepared with salt grilling. The fish belly is extremely rich in fat and tender, while the back meat is firm. Simple and delicious flavor.

Fish slices (usually butterfish or cobia) marinated in miso sauce and grilled. The fish absorbs the sweet and savory miso and soy flavor, grilled to golden brown and slightly charred, with a rich and oily texture.

Whole whelk charcoal-grilled, usually sprinkled with pepper salt. The whelk meat is crisp and chewy, full of seafood flavor. A toothpick is needed to extract the meat.

Charcoal-grilled Japanese tofu skin, brushed with a special sauce. The outer layer is crispy, while the inside retains the aroma and texture of tofu. Salty, sweet, and crispy.

Cabbage stir-fried with delicious, slightly spicy XO sauce (seafood sauce). The cabbage is crisp and sweet, absorbing the scallop and dried shrimp aroma from the XO sauce.

Classic Taiwanese stir-fried greens, stir-fried with a large amount of minced garlic to create an aromatic base for water spinach. The texture is crisp, and the garlic flavor is rich. Simple yet delicious.

Stir-fried water shield (wild lotus), usually with shredded pork or preserved plums. The texture is unique, extremely crisp and juicy, with a light fresh aroma.

Stir-fried seasonal vegetables, depending on the season. Usually stir-fried with garlic to preserve the natural sweetness and crispness of the vegetables.

Sweet potato leaves stir-fried with salted egg (gold) and century egg (silver). The vegetables are tender, and the salted egg and century egg add a rich savory flavor and unique layers of taste.

Whole shishamo fish, battered and deep-fried. The belly is full of roe, with a crispy exterior and a pop-in-your-mouth texture, salty and delicious. Suitable to eat whole.

Fresh cuttlefish rings, battered and deep-fried, sprinkled with salt and pepper, and mixed with scallions, garlic, and chili. The skin is crispy, the inside is chewy, and it's moderately salty and spicy. A very popular appetizer.

Deep-fried cuttlefish coated in a frothy salted egg yolk sauce. The unique sandy texture and salty flavor of the salted egg yolk coat the fresh and springy cuttlefish, creating a rich and captivating taste.

Fatty and lean pork belly slices stir-fried over high heat, usually with garlic sprouts or onions. The aroma of the fat is rich, and the pork slices are savory and pair well with rice. The texture is oily and moist, not dry.

Green beans are deep-fried and dehydrated, then stir-fried with minced pork, preserved vegetables, and minced garlic. The texture is dry, fragrant, and crispy, with a rich savory flavor. A classic skillful dish.

Fresh cuttlefish stir-fried with vegetables over high heat, thickened with a light sauce. The flavor is usually slightly sweet and sour (black vinegar flavor), the cuttlefish is crisp and fresh, and the sauce is thick and smooth.

Cuttlefish stir-fried with Sichuan peppercorns and chili peppers. The flavor is numbing, spicy, and fragrant, with chewy cuttlefish. Suitable for those who enjoy strong flavors and spiciness.

Deep-fried egg tofu with a wrinkled "old skin" exterior, while the inside remains as smooth as pudding. Usually simmered in a delicious sauce, with a chewy exterior and tender interior.

A round pancake made by deep-frying shrimp paste wrapped in spring roll wrappers, served sliced. The skin is golden and crispy, and the filling is full of shrimp flavor. Dipping in sweet and sour plum sauce is very appetizing.

Fresh cod steamed, usually with preserved plums or ginger and scallions. The fish is white and delicate, melts in your mouth, with a light and fresh flavor that preserves the original taste of the fish.

Plump oysters paired with crispy fried dough sticks, drizzled with minced garlic soy sauce gravy. The fried dough sticks soak up the oyster broth, creating a mix of crispy and soft textures with full oyster flavor.

Fresh oysters deep-fried with tapioca starch, served with basil. Crispy on the outside, tender on the inside, bursting with juice when bitten. Served with pepper salt, a classic Taiwanese fried dish.

Freshly blanched oysters drizzled with a rich garlic paste soy sauce. Simply prepared, it allows you to best taste the freshness and plumpness of the oysters.

Thinly sliced bitter melon stir-fried with salted egg. The saltiness of the salted egg balances the bitterness of the bitter melon, making it smooth and palatable. A dish that cools the body and pairs well with rice.

Fried century eggs stir-fried with dried chili and peanuts in the Kung Pao style (Sichuan spicy flavor). The century eggs are chewy and have no gaminess, with a spicy and invigorating flavor, perfect with drinks.

Whole yellow croaker deep-fried until crispy, drizzled with sweet and sour sauce. The fish is tender, and the crispy skin absorbs the appetizing sweet and sour sauce. A visually appealing and delicious main dish.

Fresh shrimp steamed with a generous amount of minced garlic. The shrimp absorbs the rich garlic aroma, and is usually served over tofu or vermicelli to soak up the delicious broth.

Precious Matsusaka pork (pork neck) slices stir-fried with garlic sprouts. The meat is crisp, tender, and chewy, with evenly distributed fat. Garlic sprouts add a fresh aroma.

Pork marinated in red yeast and deep-fried, large portion. The skin is naturally red, crispy, and slightly sweet, with firm meat. It has a unique fermented red yeast aroma.

Pork marinated in red yeast and deep-fried, small portion. The skin is naturally red, crispy, and slightly sweet, with firm meat. It has a unique fermented red yeast aroma.

Deep-fried stinky tofu cubes stir-fried with anchovies (small dried fish), peanuts, and chili peppers. The unique aroma of stinky tofu combines with the crispy anchovies, creating a savory and slightly spicy dish, excellent as an appetizer.

Pork knuckle braised in 'three cup' sauce (sesame oil, soy sauce, rice wine). The pork knuckle is chewy and rich in collagen, the sauce is thick and reduced, with a strong basil aroma. Salty, sweet, and rich flavor.

Classic Taiwanese dish where chicken is stir-fried over high heat with sesame oil, soy sauce, and rice wine until the sauce thickens, with ginger slices and plenty of basil. The chicken is tender and flavorful, with a rich aroma, very good with rice.

Fresh cuttlefish cooked in the 'three cup' style. The cuttlefish is chewy and crisp, coated in the rich sweet and savory three cup sauce with basil aroma. Served sizzling in an iron pot.

King oyster mushrooms cut into pieces and cooked in the 'three cup' style. The king oyster mushrooms have a crisp, tender, and juicy texture similar to abalone, absorbing the rich soy sauce and sesame oil flavors.

Pan-fried tender tofu placed on a hot sizzling plate, drizzled with black pepper sauce or oyster sauce. The tofu is tender and hot, the sauce is rich, usually served with onions and butter for added aroma.

Fresh oysters and vegetables cooked on a hot sizzling plate. The oysters are fresh and delicious, served with black pepper sauce, which has a strong aroma. The sizzling plate keeps the dish hot.

Tender beef slices stir-fried with onions and green peppers on a sizzling plate, drizzled with black pepper sauce. The beef is tender and juicy, the black pepper is slightly spicy and appetizing, and the sizzling sound is enticing.

Classic soy sauce fried rice, usually with shredded pork and scallions. The rice grains are distinct, with the aroma of high-heat stir-frying and caramelized soy sauce.

Fried rice with diced fresh fish. The fish is delicate, adding a fresh sweetness of seafood to the fried rice. Rich in texture and nutrition.

Fried rice stir-fried with XO sauce and shrimp. The XO sauce provides a slightly spicy and rich scallop and dried shrimp flavor, with chewy shrimp. A high-end fried rice with rich layers of flavor.

Fried rice with crispy sakura shrimp and XO sauce. The sakura shrimp has a strong aroma and crispy texture, perfectly combined with the spicy and savory XO sauce.

Taiwanese fried noodles with assorted seafood such as shrimp, clams, and cuttlefish. The noodles absorb the seafood broth, with a smooth texture and full of umami.

Thick udon noodles stir-fried with seafood. The udon noodles are chewy and springy, with a rich sauce that coats the noodles. Japanese-style fried noodles.

Fried noodles stir-fried with lamb slices and satay sauce. The rich aroma of satay sauce pairs very well with lamb, usually served with water spinach or Chinese broccoli. Rich in flavor.

Fried noodles stir-fried with beef slices and satay sauce. The beef is tender, the satay aroma is rich, a classic Taiwanese stir-fry main dish.

Fried vermicelli with curry flavor, rich in ingredients (such as char siu, shrimp, vegetables). The vermicelli is dry and fluffy, with a slightly spicy and appetizing curry aroma.

Pickled dried radish, crisp in texture, with a sweet and savory taste. A traditional Hakka appetizer.

Taiwanese pickled cabbage made with napa cabbage, with a sweet and sour, crisp taste, not spicy. Usually has a garlic flavor, very appetizing and good for cutting through richness.

Deep-fried peanuts sprinkled with salt. Crispy and crunchy texture, the simplest and most classic snack to pair with beer.

A clay pot dish with a rich broth made from deep-fried salmon head, abundant vegetables, and hot pot ingredients. The broth is sweet and rich with a hint of satay aroma, and the fish head meat is tender.

A hot pot featuring a variety of seafood (shrimp, clams, fish slices, etc.) and vegetables. The broth is light and sweet, full of seafood essence. Suitable for sharing among many.

A hot pot with Korean kimchi and various seafood. The broth is spicy and appetizing, with the flavors of seafood and kimchi blended together. Warming and satisfying.

A soup pot stewed with pickled pineapple sauce, bitter melon, and chicken. The broth is sweet and slightly bitter, with a fruity aroma, and the chicken is tender. It has the effect of cooling the body and relieving greasiness.

A soup simmered for a long time with white peppercorns, pork stomach, and chicken. The soup is milky white with a rich, spicy pepper aroma, warming the stomach and dispelling cold. The pork stomach is chewy, and the chicken is tender.

Chicken soup stewed with red yeast, giving the soup a slightly reddish hue. Red yeast has a unique fermented wine aroma and sweetness, considered a nourishing soup.

A clear soup simply made with ginger shreds and clams. The broth is extremely fresh and light, with plump clam meat. Very suitable for sobering up or after a meal.

Clear soup with oyster slices, pickled mustard greens, and ginger shreds. The oysters are fresh, sweet, and plump. The soup has a light sour and savory flavor, refreshing and appetizing.

A whole milkfish belly simmered in soup, usually with ginger shreds. The fish belly is rich in fat, the broth is sweet and fresh, and the fish meat is tender. A nutritious soup.

Taiwanese miso soup base with fish slices and tofu. The flavor is sweet and savory, with a rich soy flavor. The fish slices are tender, a soup loved by both adults and children.

Pork stomach slices simmered with pickled mustard greens. The sourness of the pickled mustard greens removes the gaminess of the pork stomach and enhances its flavor. The soup is refreshingly sour and appetizing, and the pork stomach is chewy and springy.