Shi Shi Xiang RICE BAR Songshan Station Store

This is a sumptuous set meal for six people. It includes nine selected main dishes, one soup, six drinks, and unlimited rice. · The dishes cover meat, seafood, and vegetables, with a rich and diverse flavor profile, ranging from savory dishes that go well with rice to refreshing and palate-cleansing options. · Suitable for family gatherings or parties with friends, allowing you to taste multiple signature dishes of the restaurant at once.

Using precious pork neck (Matsusaka pork), stir-fried over high heat with rich black sesame oil and ginger slices. This is a classic Taiwanese nourishing dish. · Unique texture of pork neck, crispy and chewy (Q-tender), with a rich sesame oil aroma, and a mellow taste with salty and fragrant notes. · Perfect to pair with white rice, a fragrant and warming delicacy.

A creative dish combining braised pork and seafood balls. Includes pork belly chunks with alternating layers of fat and lean meat and handmade fresh shrimp balls, slow-cooked with dried tofu and braised eggs. · Rich and sweet sauce with a hint of Sichuan peppercorn aroma. The pork belly is tender and flavorful, and the shrimp balls are fresh and springy. · A dish with rich texture and intense sauce flavor, perfect with rice.

This is a classic Hakka dish. The main ingredient is cleaned pork large intestine, stir-fried over high heat with plenty of shredded ginger, bean sprouts, and vinegar. · Intense flavor, primarily sour, with the spiciness of ginger and a salty aroma. The large intestine has a very chewy texture, while the bean sprouts provide a crisp contrast. · Intensely sour, very appetizing, suitable for diners who enjoy strong flavors and unique offal dishes.

A visually rich cold dish. Thinly sliced blanched pork belly slices are hung like a waterfall, with crispy bean sprouts laid at the bottom. · Drizzled with special garlic spicy sauce, salty, fresh, and slightly spicy, with a rich garlic aroma. The meat slices are rich but not greasy, with a Q-tender texture. · Dip the meat slices in the sauce and eat them with bean sprouts; it's refreshing and appetizing.

A traditional famous dish originating from Beijing. Shredded pork loin is stir-fried with sweet bean sauce, presenting a deep red sauce color, usually served with pancake wrappers (spring roll wrappers) and shredded scallions. · The shredded meat is tender and smooth, with a rich sweet and salty flavor and a strong soy sauce aroma. · Eaten similarly to Peking duck, wrap shredded meat and shredded raw onion in a pancake, with rich layers of flavor.

A home-style braised pork dish. Using pork belly with alternating layers of fat and lean meat, with peanuts, dried tofu, and braised eggs, slow-cooked in rich soy sauce and sugar. · Bright red color, with a sweet and salty flavor. The pork belly is stewed until tender and flavorful, melting in your mouth, and the peanuts are soft and fluffy. · Thick sauce, an excellent choice to pair with white rice, full of nostalgic home-style flavor.

A classic Sichuan cold dish. Cooked pork belly is thinly sliced and drizzled with a sauce made from minced garlic, soy sauce, and a small amount of sugar. · Salty and fresh flavor, with a prominent garlic taste and a hint of sweetness. The meat slices retain the original flavor and elasticity of the pork, rich but not greasy. · Usually served as an appetizer, it is refreshing and stimulates the appetite.

A traditional famous dish from Yangzhou. It mainly consists of a giant pork meatball (Lion's Head) slow-cooked in clear broth with napa cabbage. · The meatball is extremely soft and fluffy, having absorbed the essence of the broth. The broth is clear and delicious, with the sweetness of vegetables. · This is a light, elegant, and tender kung fu dish, suitable for the elderly and children.

A home-style stir-fry from Hunan. Smoked or cured pork is sliced and stir-fried over high heat with garlic sprouts (green garlic) and cabbage. · The cured meat has a unique smoky and salty aroma with a firm texture. Paired with crisp and sweet cabbage and the spiciness of garlic sprouts, the flavor is intense. · Salty and fragrant flavor, very suitable to pair with rice or as a snack with drinks.

A very popular appetizer. Fresh shrimp are deep-fried until the shells are crispy and seasoned with a generous amount of white pepper powder. · Crispy and dry texture, with a strong peppery aroma and the sweetness of shrimp. The shrimp shells are fried until crispy and can be eaten directly. · Best enjoyed by hand, savoring the finger-licking pleasure, perfect with beer.

A dish of fresh shrimp stir-fried over high heat with special black pepper sauce. · Rich sauce with the spicy aroma of black pepper, tightly coating the sweet shrimp meat. Salty, fresh, and slightly spicy. · A heavy-flavored dish that is very satisfying with rice.

A popular dish in Taiwan, similar to Pineapple Shrimp Balls. Large shrimp are battered and fried until golden and crispy, paired with fresh pineapple chunks, usually tossed with mayonnaise. · Crispy skin, springy shrimp meat. Sweet and sour flavor with fruity notes, mayonnaise adds a smooth texture. · This is a dish suitable for all ages, with a refreshing and non-greasy texture.

A classic Taiwanese stir-fry dish. Uses clams (a type of small clam), stir-fried over high heat with plenty of basil (similar to oregano), ginger, garlic, and chili. · The clams are tender, the sauce is salty and fragrant, and the unique aroma of basil is the soul of this dish. · Sucking the sauce off the shells is part of the enjoyment, perfect with drinks.

The characteristic of this dish is the large amount of 'bean crumble' (fried soybean paste crumbs) covering the fish. The fish used is tender and delicate cod (Pacific halibut). · The fish is tender and juicy, almost melting in your mouth; the bean crumble is salty and crispy, creating a strong textural contrast. · The bean crumble is very satisfying with rice. It is recommended to eat the fish together with the bean crumble for the best flavor.

Whole soft-shell crabs, battered and deep-fried, then drizzled with a special numbing and spicy sauce. · The soft-shell crab is crispy on the outside and tender on the inside, full of crab meat flavor. The sauce has the numbing sensation of Sichuan peppercorns and the spiciness of chili, slightly sour and slightly spicy. · No need to peel, easy to eat, with a crispy texture and rich layers of flavor.

A refreshing steamed fish dish. Using tender and delicate cod (Pacific halibut), steamed with 'Shuzi' (preserved fruit). · The fish is very tender, retaining its original flavor. The Shuzi adds a unique sweet and salty taste, enhancing the fish's freshness. · Light and sweet flavor, without excessive oil, a healthy and delicious choice.