Shuang Yue Food Company Nangang Branch

Chicken soup stewed with dried scallops and chicken legs. The soup is sweeter due to the dried scallops. The chicken leg meat is tender, and the soup is rich and delicious. Suitable for enjoying with main dishes, it warms the stomach and nourishes the body.

Stewed with plenty of garlic and chicken legs. The spiciness of the garlic has been transformed into a mellow sweetness. The soup is rich and fragrant, and the chicken is infused with garlic flavor. Suitable for diners who like garlic dishes.

Chicken soup made with peeled chili peppers. The soup has a slightly spicy kick and a sweet aftertaste. The chicken leg meat is tender and juicy, with rich layers of flavor. Suitable for those who like mildly spicy flavors.

A soup made with peeled chili peppers and lean meat slices, which is more refreshing than chicken leg soup. The soup base is spicy, sweet, and delicious. The lean meat is tender and not dry. Very appetizing.

A seafood soup combining fresh sea bass and clams. The soup is extremely fresh and sweet. The sea bass is delicate and has few bones, suitable for all ages. Rich in nutrients, good for nourishment.

Sesame oil base with vegetarian "kidney flower" (konjac product) and lean meat. Rich sesame oil aroma, suitable for cold weather. The vegetarian "kidney flower" is crisp and chewy, adding rich texture.

Sesame oil base with vegetarian "kidney flower" and plenty of vegetables. The soup is mellow with sesame oil aroma, and the vegetables are crisp and sweet. A good choice for those who want something light yet warming.

A clear soup made solely from sea bass, allowing you to taste the original freshness of the fish. The fish is tender and has few bones. It is a refreshing and light soup.

A double combination of chicken leg meat and clams. The saltiness of the clams enhances the sweetness of the chicken soup. The soup is delicious and generously portioned.

Rich garlic soup base with lean meat slices. Garlic is stewed until soft, releasing its sweetness. Suitable for diners who love garlic but do not eat bone-in chicken.

Nourishing chicken soup stewed with burdock. The soup has a unique burdock fragrance and earthy notes. The chicken leg meat is tender, and the flavor is light and sweet. Suitable for those who enjoy herbal aromas.

Clear soup with burdock flavor and lean meat slices. Light and elegant taste, with the unique aroma of burdock. A healthy soup option.

Traditional nourishing soup, made by stir-frying ginger slices in black sesame oil and then stewing chicken legs. The soup is rich and oily, warming the body after drinking. The chicken absorbs the sesame oil aroma, making it flavorful.

Rich black sesame oil soup base with lean meat slices. The aroma of sesame oil and ginger combines with the sweetness of the meat. Suitable for diners who want sesame oil soup but not bone-in chicken.

Fresh sea bass fillet cooked in red-braising sauce. The fish is thick and juicy. The sauce is savory and flavorful, enhancing the freshness of the fish. Few bones make it easier to eat.

Traditional Taiwanese Yi Mein noodles, chewy texture. Mixed with special sauce and scallion oil, it is fragrant. A simple yet delicious staple.

Fine noodles mixed with fragrant fried shallots. The noodles are smooth, and the fried shallots add a crispy texture and savory flavor. An excellent choice to accompany chicken soup.

White rice topped with slow-cooked braised pork sauce. The sauce is moderately salty and sweet, with a good ratio of lean to fatty meat, melting in your mouth. Stir well before eating to let the rice absorb the sauce.

Blanched bean sprouts drizzled with sauce. Crisp and refreshing texture, with a light soybean aroma. A suitable vegetable side dish to cut through richness.

Fresh napa cabbage blanched and served with sauce. Retains the natural sweetness and crispness of the vegetables. A classic Taiwanese blanched vegetable dish.

Tender leafy green vegetables, delicate texture. Simply blanched and seasoned to taste the original flavor of the vegetables.

Traditionally brewed sour plum juice, no artificial flavors added. The taste is sour, sweet, and thirst-quenching, with a faint smoky aroma. Very refreshing and cooling when served cold.

Braised dried bean curd (fried tofu) with infused flavor. The pores are filled with braising liquid, which bursts out when bitten. Tender and chewy texture.

Cleaned and braised intestines with infused flavor. Chewy and springy texture, no fishy smell. Becomes more fragrant with chewing, suitable as a side dish or appetizer.

Braised "kidney flower" made from konjac. Shaped like kidney flowers, with a crisp and chewy texture. Flavorful after absorbing braising liquid, a popular vegetarian braised dish.

Thinly sliced braised pork ears. Contains cartilage, with a crunchy texture. Rich in collagen, with a fragrant braising aroma.

Braised kelp knots, with a moderate texture. It has the umami of seaweed and the salty aroma of braising liquid. A common and popular braised side dish.

Fish paste strips, tender and chewy after braising. It has the sweet flavor of fish paste. Suitable for eating with other braised dishes.

Layered hundred-layer tofu, tender and chewy. It easily absorbs the braising liquid, making every bite flavorful.

Firm braised dried tofu. Rich soybean aroma, becomes more fragrant with chewing. A classic traditional braised dish.

Thin and tender tofu skin, soaked in braising liquid. Tender texture, full of soybean aroma and the salty flavor of the braising liquid.

Triangular fried tofu, slightly chewy skin with a tender interior. Full of soup after braising, a delicious and affordable side dish.

Whole eggs braised to perfection. The egg white is chewy, and the yolk is creamy. It has a faint aroma of Chinese herbal braising liquid.

Pork part with cartilage, shaped like a moon. The texture combines the tenderness of meat with the crispness of cartilage. Unique flavor after braising.

Traditional cake made from glutinous rice and pig's blood. Soft and chewy texture after braising, with a light rice aroma. A unique traditional Taiwanese snack.

Cleaned pork skin, braised until soft and translucent. Rich in collagen, with a smooth and chewy texture. Popular among diners who enjoy beauty-enhancing foods.