San Shang Qiao Fu Min Quan Er Men Shi

A whole crispy fried chicken leg, golden and crispy on the outside, tender and juicy on the inside. Served with white rice and classic side dishes for a nostalgic Taiwanese bento experience. Take a big bite of the chicken leg to enjoy the aroma of the oil and juices.

Enjoy stewed tender beef tendon and firm beef chunks simultaneously, with a rich and savory broth. The beef tendon is rich in collagen and melts in your mouth. It is recommended to taste the original broth first, then enjoy with pickled mustard greens.

A hearty Japanese sukiyaki-style beef over rice bowl. Slices of beef are coated in a sweet and savory sauce, stewed with onions, making it very appetizing. Mixing the beef and rice together before eating enhances the flavor.

Satisfy three cravings at once, including beef, chewy beef tripe, and tender beef tendon. The broth is rich and the ingredients are abundant. Suitable for diners who enjoy a variety of textures.

Taiwan's most classic beef noodle flavor, with a rich broth simmered for a long time from beef bones and spices. The beef chunks are tender and flavorful, not dry. Served with pickled mustard greens for an authentic Taiwanese experience.

Large pieces of pork ribs are braised until tender and savory with a reddish hue. Served with white rice drizzled with braising liquid and side dishes. A common traditional Taiwanese delicacy.

The broth is clear and sweet, emphasizing the original flavor of the beef without excessive heavy seasonings. The beef is tender and refreshing, suitable for diners who prefer lighter flavors.

A creative beef noodle dish with a South Asian flavor, featuring a broth with coconut milk aroma and a hint of spice. Rich and smooth, it offers a unique flavor combination with beef.

Tomatoes are stewed in a beef broth base, resulting in a naturally sweet and sour, appetizing, and refreshing soup. The umami of the tomatoes enhances the sweetness of the beef.

Fried sauce made with minced beef and special doubanjiang (spicy bean paste), poured over noodles. After mixing well, each bite of noodles is coated with rich, savory sauce and minced meat.

A fusion of Italian flavor and Taiwanese noodles, with a rich and tangy tomato beef sauce. The dry noodle style allows the sauce to adhere more closely to the noodles, creating a rich texture.

Specially designed for beef tendon lovers, the entire bowl is filled with tender stewed beef tendon. Rich in collagen, with a rich broth and a smooth texture.

Lanzhou-style beef ramen with a broth infused with special spices. 'Double Treasures' usually refers to beef and other beef offal parts. The noodles are typically chewy.

Classic Taiwanese fried chicken leg, deep-fried without a thick batter. The skin is slightly crispy, while the meat remains tender and juicy, sprinkled with pepper for added flavor.

Shrimp coated in batter and deep-fried until golden and crispy. Suitable as a side dish or snack.

Small chicken leg meat, possibly flavored with butter. Fried until crispy, easy to hold and eat.

The middle section of fried chicken wings, with tender meat and crispy skin. A popular fried snack.

Eggs long-simmered in braising liquid, with chewy whites and flavorful yolks. A classic side dish to accompany noodles.

Thinly shredded burdock root mixed with sesame seeds and seasonings. Crispy texture with the unique aroma of burdock and sesame.

Korean-style fermented cabbage, with a sour, spicy, and crispy texture. Excellent for cutting through the richness of fatty meats or noodles.

Fresh seasonal vegetables are blanched and topped with rich minced meat sauce. Crispy texture with the savory aroma of the braising sauce.

Tender tofu served with diced century egg, usually drizzled with soy sauce and sprinkled with bonito flakes or scallions. Cool and smooth texture, a common Taiwanese cold dish.

Thinly sliced pig ears, well-braised. Crispy texture with the chewiness of cartilage, savory and suitable as a snack or with rice.

Black fungus seasoned and served cold. Crispy and refreshing texture with a slight sourness, very appetizing.

Sliced dried tofu that has been braised, absorbing the braising liquid. Firm texture, with a blend of bean and braising liquid flavors.

Large pieces of black dried tofu are hot-braised in a special sauce. The texture is thicker and juicier than regular dried tofu, and it tastes even better when eaten hot.

Tender bamboo shoots stewed in chicken oil or braising liquid. The texture is delicate and smooth, with the freshness of bamboo shoots and the savory aroma of the braising liquid.

Large capacity cold drink, usually common options from the beverage dispenser like soda or lemon tea.

Standard portion of cold drink.

A tea drink combining buckwheat aroma with oolong tea notes. Refreshing and with a lingering sweet aftertaste, it's perfect for cutting through richness.

Black tea brewed with high mountain tea leaves, with a reddish hue. Possesses a natural tea aroma and a slight astringency, with moderate sweetness.

Milk tea with caramel aroma and rich sweetness. Smooth texture, a great choice for those who love sweet drinks.