Qi Jia Zheng Jiao

A traditional Chinese beverage made from smoked and simmered dark plums. Rich sweet and sour flavor with a smoky aroma, very refreshing and thirst-quenching when served cold.

Taiwanese pickled vegetables, with a crispy, sweet, and sour texture. Passion fruit flavor has a fruity aroma and sweet-sour taste; Golden kimchi is usually pickled with garlic, chili, and fermented bean curd, with a golden color and a rich, slightly spicy flavor.

A classic Taiwanese cold appetizer. Soft tofu is served with chopped preserved egg, drizzled with soy sauce, and usually garnished with chopped scallions or bonito flakes. The smoothness of the tofu perfectly combines with the unique flavor of the preserved egg.

Fresh cucumbers pickled with vinegar, sugar, minced garlic, and chili. Crispy and juicy texture, with a sweet, sour, and appetizing flavor, making it a refreshing side dish.

A cold dish made from a soy product similar to tofu skin or gluten, drizzled with Thai sweet and sour sauce. Chewy texture, with a sweet, sour, and slightly spicy flavor.

An appetizer made by stir-frying sliced dried tofu with small dried fish and chili peppers. The dried tofu is firm, the small dried fish is savory, and the flavor is salty, slightly spicy, and very chewy.

Fresh seasonal leafy vegetables (such as sweet potato leaves or water spinach) are quickly blanched and then seasoned with soy sauce, minced garlic, or fried shallots. Simple and healthy, allowing you to taste the original flavor of the vegetables.

A light soup containing thin-skinned, tender-filled wontons (small meat-filled dumplings). The broth is usually made from simmered pork bones and seasoned with celery and pepper.

Soup with pork meatballs mixed with chopped shiitake mushrooms. The meatballs are Q-bouncy and firm, releasing meat juice and mushroom aroma when bitten, paired with a refreshing broth.

A clear soup made with plenty of seasonal vegetables, possibly seasoned with a little ginger. Light flavor, suitable for diners who want to eat more vegetables.

Soup containing various types of fish balls, such as cod balls, freshwater fish balls, etc. You can taste different textures and flavors of fish balls at once.

White fish ball soup made with cod paste. The fish balls are soft and delicate, with a light seafood sweetness.

A specialty fish ball from the Tamsui area of Taiwan, with fish paste encasing a seasoned minced meat filling. Often oval-shaped, with a chewy texture and a savory, juicy filling.

Soup with multiple small pork meatballs. Each meatball is bite-sized, firm in texture, and suitable for pairing with clear soup.

A Chinese-style thick soup, mainly made with corn kernels and egg drops thickened with starch. The flavor is a blend of savory and sweet, with a thick and smooth texture, loved by adults and children alike.

Thick and rich soup with abundant ingredients, commonly including tofu, wood ear mushrooms, shredded bamboo shoots, shredded carrots, pig's blood, and egg drops. The flavor is intensely sour with a peppery spiciness.

Dry-mixed ramen noodles drizzled with a savory and rich Zha Jiang (fried sauce, typically made from fermented bean paste, minced meat, and diced dried tofu). The ramen noodles are chewy and flavorful when mixed well before eating.

Noodle soup with several wontons. You can enjoy both the tender wontons and the hot noodle soup, making it a very filling main course.

Ramen noodles served in thick corn chowder. The rich broth evenly coats the noodles, with a sweet corn flavor.

A variation of Da Lu Mian, where ramen noodles are added to hot and sour soup. The thick, hot and sour broth combines with the noodles for a smooth and appetizing taste.

Dumplings served in corn chowder. You can enjoy both the thick soup and the plump dumplings, a common Taiwanese way of eating.

Dumplings served in hot and sour soup. The dumplings absorb the thick, hot and sour soup, giving them a unique flavor that doesn't require extra dipping sauce.

Steamed dumplings with Korean kimchi and pork filling. Slightly spicy and sour, with a red filling that is appetizing and not greasy.

The filling is packed with fresh chives and minced pork. The chives have a rich aroma, making it one of the classic dumpling flavors.

The filling is mainly cabbage and pork. Crispy and sweet texture, it is the most common and popular flavor.

Steamed dumplings emphasizing the fresh flavor of pork, with a juicy and firm filling. Soup will flow out when bitten into, recommended to eat while hot.

In addition to pork, the filling also contains whole or chopped shrimp. Springy texture and full of fresh flavor, it is a more luxurious option.