Qiao Ji Wen De

Dumplings with cabbage and pork filling. The wrapper is chewy, and the filling is fresh and juicy. Recommended to dip in soy sauce, vinegar, or sesame oil.

Dumplings with chives and pork filling. Rich chive aroma, unique flavor. Suitable for diners who prefer strong flavors.

Dumplings served in hot and sour soup. The soup base is appetizingly sour and spicy with abundant ingredients. Combines the satisfying fullness of dumplings with the deliciousness of soup.

Dry noodles topped with special Zha Jiang (fermented bean paste and minced meat). Savory and rich flavor, often served with shredded cucumber. Mixed well before eating for a hearty taste.

Dry noodles mixed with Chinese toon paste. Has a unique herbal aroma, refreshing and not greasy. Usually a vegetarian-friendly option.

Dry noodles topped with braised pork sauce. The sauce has a good balance of fat and lean meat, with the aroma of soy sauce and shallots. A classic Taiwanese old-fashioned noodle dish.

Dry noodles mixed with special spicy sauce. Spicy and stimulating, with a chewy texture. An appetizing noodle dish for spice lovers.

Wenzhou wontons with noodles, drizzled with red oil and Sichuan peppercorn sauce. Sour, spicy, fresh, and fragrant, with thin wonton wrappers and plump fillings. A specialty Sichuan-style noodle dish.

Dry wontons tossed with chili oil, vinegar, and soy sauce. Smooth texture, appetizingly sour and spicy. A snack or side dish without noodles.

Large Wenzhou wontons with noodles in soup. The soup is light and fresh, usually garnished with seaweed and egg shreds. A meal with rich textures.

Noodle soup with stir-fried preserved mustard greens and shredded pork. The soup is infused with the savory flavor of preserved mustard greens, and the shredded pork is tender. Crispy and appetizing texture.

Noodles in hot and sour soup. The soup is thick, with a sour and spicy flavor, and ingredients include shredded bamboo shoots, tofu, etc. Every bite is full of rich flavor.

Wontons served in hot and sour soup. The fresh meat filling of the wontons perfectly combines with the rich flavor of the hot and sour soup. Satisfying even without noodles.

Simple clear soup noodles, usually flavored with a little braised pork sauce or chopped scallions. The soup is light, and the noodles are smooth. A pure noodle enjoyment.

Soup with fish balls and thin rice noodles. The fish balls are chewy, and the rice noodles absorb the clear soup. A traditional Taiwanese old-fashioned snack.

Southern-style sticky rice dumplings cooked by boiling. The glutinous rice is soft and dense, with fillings including pork and peanuts. Served with special soy sauce paste.

Vegetarian sticky rice zongzi, usually packed with peanuts. Combines the aroma of glutinous rice and peanuts, served with sauce and peanut powder for a unique flavor.

White rice drizzled with slow-cooked minced braised pork and its sauce. The fatty meat melts in your mouth, savory with a hint of sweetness. Taiwan's most classic comfort food.

White rice with scallion-flavored pork chop. Uses tenderloin cut, the meat is tender and not dry. The sauce is great with rice, a hearty main course.

Steamed white rice. Chewy and distinct grains. Suitable for pairing with other dishes.

Clear soup with large Wenzhou wontons. Thin wrappers and large fillings, the soup is garnished with seaweed, egg shreds, and vegetables. Fresh and light.

Thickened soup with ingredients like shredded bamboo shoots, tofu, wood ear mushrooms, and pork blood. Sour and spicy flavor, recommended to add pepper for more aroma. A common Taiwanese soup.

Meatball soup made with pork meatballs. The meatballs are springy and juicy with a satisfying chew. The soup is light, garnished with celery bits for flavor.

Soup with meatballs made from fish paste. The fish balls have a soft and chewy texture with a fresh fish flavor. The soup is light and simple.

Clear soup with seasonal vegetables and tofu. Light and healthy flavor. A good choice to balance the richness of dry noodles or rice dishes.

Fresh sweet potato leaves blanched. Drizzled with minced garlic soy sauce or braised pork sauce. Tender texture, nutritious and common Taiwanese vegetable.

Cold dish of chicken marinated in Shaoxing wine. The chicken is tender with a wine aroma, crispy skin and chewy meat. Refreshing and appetizing.

Cold dish of chicken drizzled with scallion oil. The chicken skin is golden, and the meat is tender and smooth. Full of scallion oil aroma, moderately salty and savory.

Assorted traditional cold appetizers, such as dried tofu, seaweed, braised eggs, or pickled vegetables. Usually served in small plates for selection. Diverse flavors.

Frozen raw dumplings with cabbage and pork filling. Convenient for home cooking to recreate the restaurant's delicious taste.

Frozen raw dumplings with chives and pork filling. Convenient for home cooking to enjoy the aroma of chives anytime.

Frozen large Wenzhou wontons. Can be cooked in soup or made into red oil wontons. Thin wrappers and large fillings.

Frozen braised Lion's Head meatballs. Large meatballs made from minced pork, soft and flavorful. Suitable for home cooking with cabbage.

Homemade frozen Zha Jiang (fried sauce). Thaw and heat for mixing with noodles, serving with rice, or stir-frying. A convenient and quick delicious condiment.