San He Kao Yu

Whole fresh tilapia, unscaled, coated with thick salt and charcoal-grilled. When eaten, lift the skin to reveal tender and juicy fish meat with a light saltiness and the fish's natural sweetness. A classic dish commonly found in Taiwanese night markets and stir-fry restaurants.

Selected live Thai shrimp, simply salted and grilled. The Thai shrimp meat is firm and chewy, with rich and abundant roe in the head. Peel and eat directly to savor the original freshness and charcoal-grilled aroma of the shrimp.

Fresh whelks grilled with salt. Chewy and springy texture. With a light salty sea flavor, suitable for pairing with drinks.

Whelks grilled with plenty of pepper seasoning. Spicy and slightly hot. Crispy and springy texture, with a rich pepper aroma that stimulates the taste buds.

Grilled female milkfish with roe. Delicate fish meat, with full roe in the belly. Rich texture with a unique aroma.

Oily grilled mackerel, golden and crispy skin. Tender and juicy fish with a rich, oily aroma.

Whole saury grilled. Firm meat with a unique bittersweet taste. Crispy skin and fragrant meat, enhanced with a squeeze of lemon juice.

Fresh squid grilled whole. Sweet and crisp texture. With charcoal-grilled aroma, can be dipped in salt and pepper or lemon juice.

Fresh clams steamed with sake. The broth is full of clam essence and sake aroma. Plump and juicy meat, with a clear, sweet, and warming broth.

Clams cooked with butter. The broth has a rich buttery aroma. Savory and fresh, with a smooth and rich texture.

White shrimp stewed with Chinese medicinal herbs and cooking wine. The broth is sweet and nourishing. The shrimp meat has a light wine aroma, suitable for cold weather.

Beef short rib cubes grilled on skewers. Tender and juicy meat with a rich, oily aroma. Three skewers per serving, with a tender and moderate texture.

Pork cubes grilled on skewers, brushed with special sauce. Firm and not dry meat, with a balanced sweet and savory flavor. Three skewers per serving.

Thai shrimp dry-fried with special pepper powder. The pepper is fragrant and spicy. The shrimp meat absorbs the pepper aroma, spicy and satisfying.

Thai shrimp cooked with a tangy lemon sauce. Sweet and sour, appetizing. The fresh lemon aroma neutralizes the seafood's fishiness, resulting in a refreshing taste.

Fresh white shrimp simply blanched to retain its original sweetness. Delicate and chewy shrimp meat, can be dipped in wasabi or soy sauce.

White shrimp grilled with salt. Crispy shell and sweet, firm shrimp meat. The saltiness enhances the sweetness of the shrimp, very aromatic.

Grilled corn on the cob in the husk, retaining moisture and sweetness. Crisp and sweet texture, can be eaten with a little salt.

Sliced zucchini grilled, retaining abundant moisture. Tender and sweet texture, simply seasoned to highlight the original flavor.

Thick-cut king oyster mushrooms grilled. Juicy and chewy texture, similar to abalone. With charcoal-grilled aroma.

Tender baby bok choy quickly blanched. Delicate and crisp texture. Lightly seasoned to preserve the original sweetness of the vegetables.

White rice topped with savory and sweet preserved mustard greens and minced pork sauce. Crispy preserved mustard greens stewed with minced pork, with a balanced sweet and savory flavor that goes well with rice. Traditional Taiwanese flavor.

Chewy and fluffy white rice, each grain distinct. Suitable for pairing with richer grilled fish and shrimp dishes.