Shilin Shiquan Paigu Dian

A dark herbal soup base simmered with various Chinese medicinal herbs, paired with tender stewed pork ribs. The flavor is sweet and rich, with a unique herbal aroma. Usually consumed directly or with a dipping sauce.

Uses smaller rib portions, tender meat, served with the "Shi Quan" herbal soup base. The soup is warm and nourishing, suitable for those who enjoy gnawing on meat near the bone.

A unique Taiwanese herbal fish soup, made by stewing catfish pieces with the "Shi Quan" herbal soup base. The fish is rich in collagen, tender, and the soup is full of aroma.

Catfish roe, with a dense, slightly granular texture. Usually cooked in herbal soup, absorbing its aroma.

Catfish head, rich in collagen and tender meat. Served with the "Shi Quan" herbal soup base, it's a top choice for catfish head enthusiasts.

Chicken pieces are stewed with the "Shi Quan" herbal soup base. The chicken absorbs the rich broth, resulting in tender, non-dry meat and a mellow, sweet soup.

Whole chicken leg stewed with the "Shi Quan" herbal soup base. The meat is firm and elastic. Enjoy the hearty meat and nourishing hot soup.

Lamb slices or pieces are blanched in herbal soup, which removes gaminess and enhances flavor. The lamb is tender, complemented by the rich herbal aroma, warm and nourishing.

Signature "Shi Quan" pork rib soup with handmade noodles. The noodles absorb the herbal broth, sliding smoothly into your mouth. Enjoy soup, meat, and a satisfying meal.

A combination of "Shi Quan" pork rib soup and noodles. Tender rib meat and smooth noodles are an excellent pairing.

Shi Quan chicken soup with noodles. The sweetness of the chicken blends into the soup, creating a mild flavor when eaten with noodles.

A whole stewed herbal chicken leg served with noodles. Generous portion, perfect for those wanting a hearty meal.

Herbal lamb soup with noodles. The unique flavor of lamb combines with the herbal soup base, and the noodles absorb the broth for a rich flavor.

Chicken leg soup simmered after stir-frying with black sesame oil and old ginger. The soup has a rich sesame oil and wine aroma, and the chicken leg meat is springy.

A classic Taiwanese nourishing soup, made by stir-frying chicken with sesame oil and ginger slices before stewing. The soup is rich and fragrant, perfect for cold weather.

Sesame oil chicken leg soup with noodles. The sesame oil broth coats the smooth noodles, releasing a rich aroma.

Sesame oil chicken pieces soup with noodles. Every bite of noodles carries the rich flavor of sesame oil and ginger.

Only "Shi Quan" herbal soup base and noodles, no meat. Suitable for customers who only want to enjoy the herbal soup and noodle texture.

Sesame oil soup base and noodles only, no meat. Simple yet aromatic, with smooth noodles.

Cooked noodles tossed with black sesame oil, minced garlic, and other seasonings. Highly aromatic and smooth, a classic traditional staple.

Blanched noodles tossed with lard, fried shallots, or garlic sauce. Simple yet refined and elastic.

Shredded chicken is placed over white rice and drizzled with a special chicken oil sauce. The rice is distinct, and the chicken is tender and juicy.

Taiwan's national dish: white rice topped with slow-cooked minced pork and gravy. Salty, sweet, and savory with a balanced fat-to-lean ratio, it's very appetizing.

Steamed white rice.

Fresh water spinach blanched and drizzled with soy paste or gravy. Crisp texture with garlic flavor.

Fresh cabbage blanched to retain its natural sweetness and crispness. Drizzled with sauce for seasoning, it's refreshing and palate-cleansing.

Famous Taiwanese night market snack. Made with fresh oysters, eggs, and vegetables, mixed with tapioca starch and pan-fried on a griddle. Crispy on the outside, chewy and soft on the inside, drizzled with special sweet chili sauce.

A dish made with eggs, vegetables, and batter, without seafood. Soft, tender, and chewy texture, served with sauce.

Uses fresh shrimp instead of oysters, pan-fried with egg and vegetables. The shrimp are springy and crisp, the batter is soft and chewy, with a delicious flavor.

A pancake with both oysters and shrimp. Enjoy the fresh taste of two types of seafood at once, with a rich and satisfying texture.

Fermented tofu deep-fried until golden and crispy, served with Taiwanese kimchi. This version is drizzled with chili sauce, offering a crispy exterior, tender interior, and a blend of pungent aroma and spiciness.

Crispy fried stinky tofu with a crispy exterior and juicy interior. Served with sweet and sour, refreshing kimchi and soy paste. Not spicy.

Fried fish cake product, a Taiwanese style "Tian Bu La". Crispy on the outside, chewy and fresh on the inside, usually served with cucumber slices and sweet chili sauce.

Fresh oysters coated in flour and deep-fried at high temperature. Crispy on the outside, tender and juicy on the inside, usually dipped in pepper salt. An excellent appetizer.