San Shang Qiao Fu E Mei Men Shi

Retro-style fried chicken leg rice set. Crispy whole chicken leg paired with white rice and side dishes, served with pickles and a drink. The chicken leg has a crispy skin and tender, juicy meat.

Traditional Taiwanese fried chicken leg. Marinated, coated, and deep-fried, with a golden crispy skin and a unique salt and pepper aroma.

Japanese-style fried shrimp. Crispy batter on the outside, sweet and fresh shrimp meat inside. Suitable as a side dish or snack.

Fries with a creamy aroma. Crispy on the outside and soft on the inside, with a rich milky fragrance, it's a snack that adults and children alike will love.

Crispy fried chicken wing mid-joints. Marinated and deep-fried, with thin, crispy skin and tender meat, perfect for gnawing on its savory flavor.

Classic Taiwanese Braised Beef Noodles. Includes tender braised beef chunks and collagen-rich beef tendon. The soup base is rich, savory, slightly spicy, and recommended to be eaten with pickled mustard greens.

Japanese Sukiyaki-style beef over rice. Beef slices and onions are cooked in a sweet and savory sauce, generously portioned, served over white rice. Moist texture, sweet flavor.

Luxurious beef noodles, enjoy three cuts at once: chewy beef tripe, tender beef tendon, and fresh beef. Rich soup base, layered texture.

The most classic braised beef noodles. Soy-colored soup base simmered from beef bones and spices, paired with well-braised beef chunks. Rich flavor, a national dish of Taiwan.

Taiwanese-style braised pork rib rice. Ribs are braised until tender and flavorful, even the cartilage is edible, served with rich sauce and white rice. Soft, sticky, savory texture.

Beef noodles with clear broth. No soy sauce added; the beef flavor is extracted from simmering beef bones and spices. The taste is refreshing and sweet, allowing you to savor the freshness of the beef.

Nanyang-style beef noodles. The soup base is made with coconut milk and spices, giving it a rich curry color. The flavor is slightly spicy and sweet, full of exotic charm.

Beef noodles simmered with fresh tomatoes. The soup base is sweet and sour, balancing the richness of the beef. Rich in lycopene, with a fresh flavor.

Dry mixed noodles. Zha Jiang (fried sauce) made with special minced beef and bean paste, poured over noodles. Mix well before eating, savory and rich.

A fusion of Chinese and Western dry noodles. The meat sauce includes tomatoes, giving it the flavor of Italian bolognese, but with Chinese noodles. Moderately sweet and sour, suitable for all ages.

Specially designed for beef tendon lovers. The entire bowl is filled with tender, soft beef tendon, rich in collagen. Smooth and elastic texture, rich soup base.

Lanzhou-style clear broth, served with beef slices and brisket. The soup base has a unique spice flavor and a hint of chili oil aroma, with chewy noodles.

Eggs braised in soy sauce. The egg whites are chewy, the yolks are creamy, and they have a soy sauce flavor.

Sesame Burdock Salad. Crisp texture, with sesame added for aroma. Moderately sweet and savory, rich in fiber.

Korean-style spicy pickled cabbage. Crisp texture, sour and spicy flavor that whets the appetite, very suitable as a palate-cleansing side dish.

Fresh seasonal green vegetables. Blanched in boiling water and drizzled with sauce or braising liquid. Crisp and healthy texture.

Classic Taiwanese cold dish. Silken tofu topped with century eggs (preserved eggs), drizzled with soy sauce and sprinkled with scallions and bonito flakes. Smooth texture, unique flavor.

Braised pig ear slices. Contains cartilage, resulting in a crunchy texture with smoky and soy sauce aroma.

Cold Braised Black Fungus. Crisp and slippery texture, usually seasoned with vinegar and ginger, with a sour and appetizing taste.

Braised firm dried tofu. The dried tofu absorbs the braising liquid, resulting in a firm and chewy texture with rich bean and soy sauce flavors.

Hot braised black dried tofu. Thicker than regular dried tofu, with a richer braising liquid flavor. Tender and juicy texture.

Braised bamboo shoot strips. Tender and crisp texture, with an oily aroma, a common Taiwanese side dish.

Large cup of fountain soda. Usually includes choices like Coke, Sprite, etc. Cool and thirst-quenching.

Medium cup of fountain soda. Suitable to accompany set meals.

Oolong tea with a buckwheat aroma. The tea is golden, refreshing, and has a sweet aftertaste, which helps to cut through richness.

Black tea from Taiwanese high mountains. Rich tea aroma, mellow taste, not bitter. Usually served iced.

Milk tea with caramel flavor. Sweet and rich taste, with a unique caramel aroma and smooth texture.