Sheng Guan Ji Pai Zhuan Mai Dian Chong De Dian

Whole chicken wing coated in batter and deep-fried. Golden and crispy skin, tender and juicy meat inside. Suitable for those who enjoy gnawing on bones.

Large fried chicken cutlet drizzled with special Thai sweet and sour sauce. The sweet, sour, and slightly spicy flavor is refreshing and appetizing. The crispy outside and tender inside of the chicken combine perfectly with the sauce.

Classic Taiwanese fried chicken cutlet, coated in traditional batter and deep-fried. Sprinkled with pepper salt for seasoning, crispy texture, and juicy meat.

Rich garlic seasoning or fresh minced garlic added to crispy chicken cutlet. The aroma of garlic is strong, a top choice for heavy flavor lovers.

Fried chicken cutlet sprinkled with sweet plum powder. The sweet, sour, salty, and savory flavor balances the greasiness of frying. Unique flavor, suitable for all ages.

Chicken cutlet sprinkled with abundant seaweed powder, with a light oceanic aroma. The Japanese-style seasoning makes the chicken cutlet more refreshing.

Chicken cutlet with cheese flavor, usually sprinkled with cheese powder or containing cheese. The rich milky flavor complements the savory chicken.

Fried chicken cutlet with a hint of lemon, usually sprinkled with lemon pepper salt or drizzled with lemon juice. Refreshing and palate-cleansing, with a sour and appetizing flavor.

Boneless chicken chunks coated in batter and deep-fried. Easy to eat one bite at a time. Pairs well with basil aroma, a must-order night market snack in Taiwan.

Deep-fried squid chunks coated in batter. Chewy and springy texture, full of seafood freshness, becoming more flavorful with chewing.

Deep-fried egg tofu cubes. The skin is slightly crispy, and the inside is soft like pudding. Has a faint eggy aroma.

Fried chicken cartilage, with a crispy and chewy texture. Suitable for those who enjoy chewing, it's a great snack with drinks.

The part of the chicken shoulder connecting to the wing, with tender meat and bone. A must-order for those who enjoy gnawing on bones and sucking out the juices.

Whole capelin roe wrapped in batter and deep-fried. The roe is plump, with a rich texture and full of oceanic flavor.

Crispy thin pancake with shrimp paste filling. Crispy and fresh flavor, usually served with sweet chili sauce.

Strips of sweet potato or yellow potato deep-fried and sprinkled with plum powder. Crispy on the outside and soft on the inside, sweet and smooth.

Thicker cut fries, exceptionally crispy on the outside, with a soft potato texture inside.

Fried red and white mini tangyuan, usually sprinkled with peanut powder or powdered sugar. Slightly crispy on the outside, soft and chewy on the inside, a popular fried dessert.

Dumplings deep-fried until golden and crispy. The skin is crisp and hard, and the filling is juicy, with a unique flavor.

Whole preserved egg coated in batter and deep-fried, reducing some of its unique smell. Crispy on the outside and chewy on the inside, with a rich yolk.

Chewy and soft pressed tofu cut into cubes and deep-fried. It puffs up after frying and absorbs seasoning powder, resulting in an excellent texture.

Meatballs made from pork, deep-fried until the skin is slightly charred and crispy. Firm and springy texture with a rich meaty flavor.

White round squid balls, golden and appealing after deep-frying. Chewy texture, with the sweetness of squid pieces.

Taiwanese sausage deep-fried, with a shiny crispy skin. A mix of salty and sweet flavors, with garlic or wine aroma.

Deep-fried Japanese mochi with a crispy exterior and a soft, stretchy interior. Usually drizzled with condensed milk or peanut powder as a dessert.

Traditional glutinous rice cake with red bean, coated in batter and deep-fried. Crispy on the outside and soft and sticky on the inside, with a sweet red bean aroma.

Mozzarella cheese coated in batter and deep-fried. Stretchy when hot, rich milky flavor, crispy crust.

Traditional radish cake sliced and deep-fried, forming a thin crispy shell. The inside is soft and dense, with a rice aroma and radish sweetness.

Fried tofu skin, fried to be extremely crispy, making a crunching sound when bitten. Rich soy aroma, with a texture like crackers.

Long and thin potato strips, a classic fried item. Crispy on the outside and soft on the inside, delicious with salt or plum powder.

Fried fish paste sticks, a staple at Taiwanese fried snack stalls. Fried until fluffy and crispy, with a chewy and fresh taste.

Cleaned chicken skin deep-fried until crispy, rendering out excess oil. Crispy like crackers, an excellent snack with drinks.

Bite-sized mini sausages with a chewy and crispy texture. Salty and savory flavor, especially loved by children.

Larger size hot dog, deep-fried directly. Crispy and firm skin, with a solid meaty texture.

Fried chicken hearts, with a firm and chewy texture. No gamey taste, with a unique organ aroma.

Chicken gizzard muscle, very crispy and elastic texture. Liked by those who enjoy a chewy texture.

Chicken buttock, rich in fat, fragrant after frying. Tender and juicy, with a crispy skin.

Triangular potato cakes, similar to hash browns from breakfast shops. Golden and crispy on the outside, with potato granules inside.

Two crispy cookies sandwiching taro filling, deep-fried. Crispy cookies, sweet and smooth taro filling, a nostalgic old-fashioned dessert.

Classic reprocessed chicken pieces, coated in batter and deep-fried. Familiar taste, loved by adults and children.

Onion rings coated in batter and deep-fried, or formed from onion paste. Crispy on the outside and soft on the inside, with the sweetness of onion.

Taro paste ball filled with salted egg yolk and deep-fried. Sweet and savory, crispy on the outside and soft on the inside, with rich layers of flavor.

Dual-color chewy balls, made from sweet potato and yam flavors. Chewy and springy texture, may have filling in the center.

A pastry made from shredded taro mixed with starch, cut into strips and deep-fried. Chewy texture, with the texture and aroma of shredded taro.

Traditional glutinous rice taro cake, usually crescent-shaped. Crispy and firm on the outside after frying, soft and savory on the inside.

Glutinous rice stuffed into sausage casing and deep-fried until the casing is crispy and bursts. The glutinous rice is soft and sticky, with an aroma of fried shallots.

Fish paste product, sliced or whole and deep-fried. Firm and springy texture, full of umami.

A type of noodle with a stringy texture, deep-fried until golden and crispy on the outside, with distinct and soft strands inside. Slightly sweet aroma of noodles.

Hot dog coated in thick batter and deep-fried, commonly known as 'Big Hot Dog'. The batter is soft and cake-like, best paired with ketchup.

Peeled or unpeeled fried chicken necks. The meat is tender and suitable for those who enjoy gnawing on bones and sucking out the juices.

Pig blood cake, made from rice grains mixed with pig blood. Slightly hard and crispy on the outside after frying, soft and sticky on the inside, a characteristic Taiwanese snack.

Small square dried tofu, fried until the surface bubbles. Tough on the outside and tender on the inside, with a rich soy aroma.

Mini small hot dogs, deep-fried without batter. Simply salty and savory, one bite at a time.

Tender young corn cobs, deep-fried without batter. Retains its crisp and sweet texture and the original flavor of the vegetable.

Whole sweet corn deep-fried, usually brushed with a special sauce. The corn kernels are sweet and juicy with a charred aroma.

Deep-fried king oyster mushroom chunks coated in batter. Crispy on the outside and tender on the inside, juicy when bitten, with a texture similar to chicken.

Whole or chunked fresh shiitake mushrooms deep-fried. Retains the unique aroma and tender, juicy texture of shiitake mushrooms.

Deep-fried cauliflower, usually without batter. Slightly crispy after frying, retains the sweetness of the vegetable, suitable for cleansing the palate.

Fresh cabbage leaves quickly deep-fried. Retains the moisture and crispness of the vegetables, sweet and delicious.

Deep-fried eggplant chunks. Fried eggplant is soft and tender, with a vibrant color, and tastes excellent after absorbing sauce.

Whole or sliced cucumber quickly stir-fried. Crispy and juicy texture, refreshing and palate-cleansing.

Green beans deep-fried until the skin is slightly wrinkled. Crispy and sweet texture, pairs very well with minced garlic and pepper salt.

Deep-fried green pepper chunks. Retains the crispness and unique aroma of green pepper, with a vibrant green color.