Qi Nu Nan

A traditional indigenous dumpling made with millet and pork, wrapped in a leaf that can be eaten. Soft, savory, and aromatic.

Glutinous rice steamed inside a bamboo tube, absorbing the bamboo's fragrance. Chewy and sticky.

Steamed white rice.

A nostalgic noodle soup pot, typically containing mackerel from a can, vegetables, and noodles. Savory and hearty comfort food.

Stir-fried cabbage, crisp and sweet.

Bird's-nest fern shoots stir-fried with black beans or small fish. Crunchy texture with a vibrant green color.

Bitter melon stir-fried with salted egg yolk. The rich, savory egg yolk balances the bitterness of the melon.

Stir-fried land snails with basil, ginger, and chili. The texture is firm and chewy, similar to whelk.

Simply boiled fresh shrimp served with a dipping sauce. Highlights the natural sweetness of the shrimp.

Clams stir-fried with plenty of basil, garlic, and soy sauce. A savory and aromatic dish.

Beef stir-fried with peeled pickled chili peppers. Sweet, spicy, and savory.

Blanched baby cuttlefish served with dipping sauce. Tender and bouncy texture.

Blanched squid rings, served simply to showcase freshness.

Stir-fried cured pork belly with garlic sprouts. Salty, smoky, and rich.

Loofah squash cooked with clams. The squash is soft and sweet, absorbing the umami broth from the clams.

Stir-fried pork slices with an abundance of green onions. Savory and aromatic.

Whole tilapia encased in a thick salt crust and grilled. The salt keeps the fish moist and tender inside.

Indigenous-style salted pork belly, grilled until the skin is crispy and the meat is savory.

Blood sausage, a specialty from Pingtung. Soft texture with a rich flavor.

Classic grilled pork sausage, slightly sweet and savory.

Pork sausage seasoned with Magao (mountain peppercorn), which adds a unique lemon-ginger aroma.

Dried flying fish, a specialty of Orchid Island. Grilled to be chewy with a concentrated smoky fish flavor.

Grilled king oyster mushrooms. Juicy and meaty texture.

Grilled zucchini slices.

Grilled water bamboo shoots. Sweet, crisp, and refreshing.

Grilled baby corn, served in the husk to retain sweetness.

A platter containing salted pork, Magao sausage, and baby corn.

Fried egg omelet with basil leaves. Fragrant and savory.

Classic omelet with chopped green onions.

Omelet seasoned with Tana (Alianthus Prickly Ash), an indigenous spice with a strong, distinct aroma.

Omelet seasoned with Magao (mountain peppercorn), offering a lemon-like fragrance.

Chayote shoots served cold as a salad, crisp and refreshing.

A cold seasonal appetizer featuring a chewy ('Q') texture, likely seafood based.

Siraw, a traditional indigenous fermented raw meat dish. Salty with a unique fermented flavor.

A traditional dish featuring whitebait fish, often served raw or lightly cured.

Century eggs served with spicy peeled chili peppers. A flavorful cold appetizer.

Pickled small chili peppers, served as a spicy condiment or side.

Cold cut platter of free-range chicken. The meat is firm and flavorful.

Seasonal seaweed salad, dressed in a vinegar-based sauce.

Chewy donut made from millet flour, distinctively bouncy texture.

Soft and sticky rice cake made from millet, often grilled or served with toppings.

Fresh clams steamed with alcohol to enhance sweetness and remove briny odors.

Steamed shrimp served over glass noodles with a rich garlic sauce.

Small river shrimp deep-fried with salt and pepper. Crispy enough to eat whole.

Deep-fried oysters with basil. Crispy on the outside, soft on the inside.

Stir-fried dried tofu with non-spicy green chili peppers.

Small crabs deep-fried until crispy. A crunchy snack perfect with drinks.

A dish made from Nostoc commune, a blue-green algae found after rain. Stir-fried with egg and garlic, it has a soft texture.

Deep-fried cuttlefish balls, bouncy and savory.

Fried green beans.

Taiwanese popcorn chicken. Deep-fried bite-sized chicken seasoned with salt and pepper.

Fried layered tofu, puffy and chewy.

Fried chicken nuggets.

Fried Shishamo fish, filled with roe.

French fries.

Fried firm tofu cubes.

Fried fish cake strips. Chewy and savory.

Fried mild green chili peppers.

Popcorn squid. Bite-sized fried squid pieces.

Fried breaded oysters.

Tempura shrimp.

Chef's choice fried food platter.

Large grilled meat platter featuring salted pork and Magao sausage.

Trio of sausages: Magao spice, squid ink, and flying fish roe.

Grilled vegetable platter with zucchini, baby corn, and king oyster mushroom.

Fried food platter with four items selected by the chef.

Indigenous style seafood boil. Served with fries.

Silkie chicken (black-bone chicken) soup simmered with medicinal herbs. Rich and warming.

Clear soup with clams and shredded ginger.

Chicken soup made with peeled pickled chili peppers. Sweet and spicy broth.

Chicken soup seasoned with Magao (mountain peppercorn).

Chicken soup cooked with rice wine and herbs. A warming dish.

Chicken soup with bamboo shoots.

Fresh sea bass soup.

Shrimp cooked in a rich rice wine broth.

Budweiser Supreme bottle beer.

Budweiser small bottle.

Taiwan Beer Gold Medal bottle.

Taiwan Beer Classic bottle.

Busch beer bottle.

Indigenous beer brewed with millet.

Heineken beer.

A beer option suitable for vegetarians.

Barley tea.

Tea drink marketed for digestion.

Orange juice.

Cranberry juice.

Guava juice.

Calpis (lactic acid drink).

Coca-Cola.

Sugar-free Oolong tea.

Sarsaparilla soda.

Bottled water.

Non-alcoholic Heineken.

Cocktail made with Roselle (Hibiscus) tea, likely sweet and sour.

Specialty cocktail.

Specialty cocktail.

Specialty cocktail, likely cranberry based.

Specialty cocktail.

Specialty cocktail.

Specialty cocktail.

Cocktail referencing a famous energy drink slogan, likely contains herbal energy drink mix.

Special cocktail made with millet wine.

Traditional millet wine.

Plum flavored sparkling wine.

Strawberry flavored sparkling wine.

Kumquat flavored sparkling wine.

Lychee flavored sparkling wine.

Peach flavored sparkling wine.

A pot of plum wine.