Shi Shi Xiang Nangang Station Store

This is a sumptuous set menu for ten people, including multiple classic Taiwanese and Chinese dishes. The menu covers seafood, meat, vegetables, and soup, along with beverages and unlimited rice. Suitable for family gatherings or group banquets.

A classic Sichuan dish featuring tender tofu and duck's blood, stir-fried with minced pork and a special spicy sauce. It has a smooth texture and a spicy, savory, and fragrant flavor, making it an excellent side dish for white rice.

Egg tofu is deep-fried at high temperature until the skin is slightly wrinkled and golden brown, while the inside remains as smooth and tender as pudding. Served with a garlic sauce, the flavor is savory and mild, suitable for all ages.

A home-style scrambled egg dish with semi-cooked, silky eggs paired with chopped scallions and the aroma of soy sauce. It has a moist and tender texture, rich in egg flavor, and is a heartwarming traditional dish.

A classic Taiwanese home-style dish where savory and crisp preserved radish (dried radish) is mixed with egg batter and pan-fried into a thick, round cake. The exterior is golden brown and crispy, while the interior is soft and fluffy, with every bite offering the crisp texture of preserved radish.

Potatoes are cut into fine shreds and stir-fried with vinegar over high heat. This maintains the potato's crispness, with a sour and savory flavor that is refreshing and appetizing. It's a fresh appetizer.

Fresh water spinach stir-fried with fermented bean curd. The unique savory and fermented flavor of the bean curd combines perfectly with garlic, enhancing the vegetables' natural sweetness and crispness.

Stir-fried smoked cured pork slices with cabbage. The fat and savory flavor of the cured pork permeate the crisp cabbage, creating a rich and aromatic dish.

Green beans are deep-fried to dehydrate, then dry-fried with minced meat, preserved vegetables, and minced ginger and garlic. The texture is dry, fragrant, and crisp, with a savory, slightly spicy flavor that is very appetizing.

A popular modified Sichuan dish from Taiwan. Chopped chive flowers are stir-fried with minced meat, fermented black beans, and chili peppers. It has a crisp texture and a savory, spicy, and appetizing flavor. It gets its name "fly's head" from the black fermented black beans sprinkled throughout.

Combines the natural sweetness of sugarcane with the fresh aroma of Four Seasons Spring tea. The tea soup is golden yellow, with a sweet and refreshing taste that quenches thirst and cuts through richness.

A beverage made by simmering roselle flowers, presenting a beautiful ruby red color. The taste is moderately sweet and sour, with a unique floral and fruity aroma. It is especially refreshing when served cold.

Tie Guan Yin tea base infused with pomelo paste. The roasted aroma of Tie Guan Yin intertwines with the fruity fragrance of pomelo, creating a rich flavor with a refreshing sweet and sour taste.

Smooth and chewy almond tofu with a unique almond aroma. Usually served with syrup or fruit, it is cool and refreshing.

This is not a garlic dish, but a traditional sweet soup. "Green Bean Garlic" refers to de-hulled split mung beans, cooked until soft, resembling minced garlic in appearance. It has a thick and smooth texture, sweet but not greasy, and is a specialty dessert from southern Taiwan.