Rong Xing Yang Ji Cheng

Lamb hot pot simmered with various Chinese herbs, the broth is rich and sweet, with nourishing effects. The lamb is stewed until tender and flavorful, suitable for sharing among many.

Chicken soup simmered with mushrooms and preserved mustard greens (jia cai), the broth is clear and sweet. The unique flavor of the preserved mustard greens complements the chicken's freshness, creating a rich taste.

Chicken soup simmered with plenty of garlic and fresh clams, rich in garlic aroma and delicious broth. The garlic becomes tender after simmering, and the chicken is tender and juicy.

Chicken soup simmered with tender bamboo shoots, the broth is clear and refreshing. The bamboo shoots are crisp and tender, perfectly complementing the chicken's flavor.

Grouper cooked with pickled vegetables. The soup is sour and appetizing, and the fish is fresh, a unique hot pot dish.

Fresh clams, adding sweetness to the broth when added to the hot pot.

Sweeter variety of corn, crisp and sweet, a popular hot pot ingredient.

Common hot pot mushroom, smooth and crisp, easily absorbs broth.

Meatballs made from goose meat, chewy and with the unique savory flavor of goose.

Layers of tofu stacked, rich in texture, easily absorbing the hot pot broth.

Crisp and sweet cabbage, an essential vegetable for hot pot.

Thinly sliced beef, ready to eat after a light dip, tender meat.

Thinly sliced pork with even fat distribution, tender texture.

Meatballs made with fresh fish, chewy and delicious.

Chicken sautéed with sesame oil and ginger slices, similar to 'San Bei Ji' (Three Cup Chicken) but with a stronger emphasis on sesame oil aroma. The chicken is firm, flavorful, and aromatic.

Crispy fried pork belly (red braised pork), crispy skin and alternating layers of fat and lean meat inside. Usually served with a dipping sauce or ginger slices, it's a classic Taiwanese bar snack.

Crispy fried wolf herring chunks, crispy outside and tender inside, with fresh and firm fish meat. Can be dipped in pepper salt.

Fresh shrimp simply blanched, retaining its original sweetness. Served with soy paste and mustard.

Also known as Hakka Stir-fry, typically includes pork belly, dried tofu, squid, and celery stir-fried over high heat. Savory and pairs well with rice, with a rich and chewy texture.

Taiwanese sausage slices stir-fried with garlic sprouts. The savory oil from the sausage blends perfectly with the pungent aroma of the garlic sprouts.

Plump fresh oysters, blanched and topped with special minced garlic sauce. Tender and delicious, full of garlic flavor.

Fresh small squid stir-fried with ginger and scallions. The squid is crisp and springy, with ginger and scallion aromas to remove fishiness and enhance freshness.

Stir-fried mushrooms and asparagus. Asparagus is crisp, mushrooms are tender, light and healthy flavor.

Fried cuttlefish and shrimp paste patty, crispy outside and chewy inside. Each bite is filled with the fresh taste of cuttlefish and shrimp.

Tender bamboo shoots stir-fried with salted egg yolk (golden sand). The sweetness of the bamboo shoots blends with the rich savory salted egg yolk for a unique flavor.

Simply stir-fried bamboo shoots, retaining their original crispness and natural sweetness.

Crispy fried anchovies, savory and crunchy, edible whole. Perfect with beer or drinks.

Stir-fried with non-spicy chili peppers and shredded pork. The chili peppers have a unique aroma and a milder texture than green peppers.

Baked egg fried with Shaoxing wine, fluffy and tender. A hint of Shaoxing wine aroma complements the egg's flavor, creating a captivating taste.

Thinly sliced bitter melon stir-fried with salted egg. The savory salted egg balances the bitterness of the melon, a classic Taiwanese home-style dish.

Boiled and chilled green bamboo shoots, cut into pieces and served with mayonnaise. Cool, crisp, and sweet, juicy like a pear.

Long, thin water spinach stir-fried over high heat, crisp and refreshing with a light lotus aroma.

Luffa and clams braised together. The luffa absorbs the clam's juices, becoming tender and sweet, with a delicious broth.

Cabbage stir-fried with sakura shrimp. The savory sakura shrimp adds a seafood flavor to the sweet cabbage.

Fresh clams stir-fried with basil, garlic, and chili over high heat. The sauce is savory and slightly spicy, perfect with rice.

Cuttlefish balls from Penghu, with real cuttlefish pieces. Golden and crispy after frying, chewy and sweet inside.

Cooked noodles mixed with sesame oil and minced garlic. The noodles are smooth, and the sesame oil aroma is strong, making it the perfect staple to accompany lamb or chicken soup.