Qing Xiang Hai Chan Dian

Crab meat stir-fried over high heat with a special sauce, rich and savory, suitable for pairing with drinks or rice.

Tender, plump oysters paired with crispy fried dough sticks, offering a rich texture and a classic Taiwanese dish.

Fresh oysters are lightly blanched and drizzled with garlic soy sauce, allowing you to taste the original sweetness of the seafood.

Shrimp deep-fried and tossed with pepper salt and garlic, the shells are crispy and edible, full of aroma.

Marinated pork ribs coated in batter and deep-fried until crispy outside and tender inside, sprinkled with pepper salt for flavor.

Frog leg meat is battered and deep-fried, with delicate meat similar to chicken, seasoned with pepper salt.

Fresh squid rings are deep-fried until Q-tender and chewy, a popular bar snack.

Fresh shrimp simply boiled, without excessive seasoning, preserving the natural sweetness of the shrimp.

Oysters coated in sweet potato starch and deep-fried until crispy on the outside and juicy on the inside, usually served with pepper salt.

Delicate silver fish are battered and deep-fried, with fine bones that are edible, resulting in a crispy texture.

Balls made from squid paste, deep-fried until golden, with a firm and chewy texture and a fresh taste.

Deep-fried small dried fish stir-fried with peanuts, salty, fragrant, and crispy, a common Taiwanese appetizer.

Squid stir-fried over high heat with sesame oil, soy sauce, and rice wine, with basil added for aroma, a unique flavor.

Mud crab is stir-fried in the classic three-cup sauce (sesame oil, soy sauce, rice wine), with a rich and enticing aroma.

Chicken is braised in sesame oil, soy sauce, and rice wine until the sauce reduces, with ginger slices and basil added; a representative Taiwanese dish.

Old ginger is stir-fried in black sesame oil, then chicken and rice wine are added and simmered, resulting in a fragrant and nourishing broth.

Crab is braised with sesame oil and ginger slices, allowing the crab meat to absorb the fragrant sesame oil.

Pork kidney is sliced and stir-fried with sesame oil and old ginger, offering a crispy, tender texture and nourishing benefits.

A sesame oil dish combining chicken testicles and pork kidney, a traditional high-grade nourishing delicacy.

Selected premium pork jowl (Matsusaka pork) is stir-fried with plenty of scallions over high heat, offering a crispy, tender, and juicy texture.

Seaweed and small dried fish are cooked together, usually as a soup or thick soup, full of oceanic flavor.

A congee simmered with a variety of seafood and rice, the broth is sweet and savory, with the rice grains fully absorbing the essence.

A noodle soup with abundant ingredients including meat slices, seafood, and vegetables, featuring a refreshing and savory broth.

A rice noodle soup with meat slices, seafood, and vegetables, offering a smooth texture.

Rice stir-fried over high heat until each grain is distinct, with a strong wok aroma.

Taiwanese-style stir-fried noodles with vegetables and shredded meat, salty and savory.

Fried rice stir-fried with lamb slices, featuring the unique aroma of lamb.

Stir-fried noodles with lamb slices and water spinach, seasoned with satay sauce or soy sauce.

Shredded beef and rice stir-fried over high heat, releasing a rich aroma.

Classic Taiwanese stir-fry, tender beef, and noodles coated in sauce.

Fresh fish is pan-fried and then braised in soy sauce and sugar water, the fish is flavorful and has a balanced sweet and savory taste.

Chewy sea cucumber prepared in a braised style, rich in collagen and deeply savory.

Frog stomach is cleaned and quickly stir-fried, offering a unique crispy and chewy texture, a distinctive stir-fried dish.

Crab stir-fried with a large amount of minced garlic, the rich garlic flavor permeates the crab meat.

Tender tofu is stewed with various seafood in a casserole, with a thick sauce that pairs well with rice.

Squid stir-fried with dried chili and peanuts, spicy, fragrant, and chewy.

The fish fin head, rich in collagen, is braised until tender and chewy with a savory sauce.

Clams stir-fried with basil, garlic, and chili, the meat is sweet and fresh, with a savory sauce.

Squid stir-fried with vegetables over high heat, then thickened to a smooth, sweet and sour consistency.

Beef slices are quickly stir-fried with water spinach or Chinese broccoli over high heat, resulting in tender meat.

Lamb slices are stir-fried with satay sauce and vegetables over high heat, a rich flavor that pairs well with rice.

Shrimp deep-fried and drizzled with a special spicy and numbing sauce, it's sour, spicy, and numbing, appetizing and refreshing.

A soup made with pickled mustard greens (gai choy) and chicken, the broth is sweet, slightly bitter, refreshing, and cuts through richness.

Chicken soup simmered with mushrooms, the broth is sweet and light.

A rich hot pot featuring a variety of seafood, vegetables, and hot pot ingredients, suitable for sharing among many.

Fried bighead carp head is stewed in a sand pot with napa cabbage, dried tofu, and other ingredients, resulting in a rich and savory broth.

A thick, smooth soup made with fatu mucus and crab meat.

A Hakka-style soup where the sourness of pickled mustard greens perfectly combines with the chewy texture of pork stomach, creating a tangy and appetizing broth.

Fresh tomatoes stewed with pork ribs, the soup is sweet, sour, refreshing, and nutritious.

Tender large intestine stir-fried with plenty of ginger shreds and vinegar essence, intensely sour and chewy.

A thick soup made with seaweed and fresh oysters, rich in umami and smooth to the palate.

Whole chicken is boiled until cooked, then cut into pieces. It has yellow skin and white meat, served with garlic soy sauce to enjoy the original flavor of the chicken.

Whole squid grilled until golden, with thick, sweet meat and a charcoal-grilled aroma.

Horsehead fish has delicate flesh, pan-fried or grilled to a crispy skin and tender meat.

Yellow croaker is pan-fried with salt, the fish meat flakes like petals, delicate and delicious.

Whole fish deep-fried and coated in sweet and sour sauce, delicious, crispy outside and tender inside.

Marinated and deep-fried pork ribs coated in a rich, bright sweet and sour sauce, with a unique flavor.

Taiwan's most representative lager beer, classic taste with abundant carbonation.

A smooth, non-bitter Taiwanese beer with a delicate malt aroma.

Unpasteurized draft beer, emphasizing extreme freshness with a shelf life of only 18 days, offering a crisp taste.

Internationally renowned Dutch beer with a slightly bitter taste and malt aroma.

Oolong tea with sweetness, the tea aroma carries a pleasant sweetness.

Unsweetened oolong tea, refreshing and palate-cleansing, suitable for pairing with rich stir-fried dishes.

Taiwan's classic apple-flavored carbonated beverage, with a sweet, sour, and fizzy sensation.

A drink brewed from traditional smoked plum, it's sweet, sour, and thirst-quenching, perfect for cutting through richness.

Sweet orange juice beverage.

A refreshing drink containing aloe vera pulp.

Barley tea with a rich malt aroma, usually slightly sweet, thirst-quenching, and cooling.

Taiwan's unique carbonated beverage, with a distinctive flavor similar to Root Beer.

Bottled Mineral Water.

Cooling coconut water with a natural hint of sweetness.

Rich tomato and vegetable juice.