Shui Wen Shu Shi Can Fang

Taiwanese specialty snack, deep-fried fermented stinky tofu until crispy, served with spicy and sour kimchi. Strong and unique flavor, crispy outside and tender inside.

Traditional steamed cake made from ground rice batter mixed with shredded radish. Smooth and delicate texture, with the natural sweetness of radish, pan-fried to a slight crisp.

Mushrooms coated and deep-fried, sprinkled with savory pepper salt. Crispy and juicy texture, similar to the vegetarian version of Taiwanese street food 'salt and pepper chicken'.

Vegetarian meat skewers seasoned with rich cumin powder. Features a unique Xinjiang spice flavor and a firm texture.

Vegetarian wontons served with spicy red oil sauce. Thin wrappers and plump fillings, with a numbing, spicy, and savory flavor, very appetizing.

Vegetarian fried food mimicking the texture of oysters, usually made with seaweed or mushrooms. Coated and deep-fried, it's crispy on the outside and soft on the inside.

Vegetarian fried food mimicking the texture of calamari rings, usually made from konjac. Chewy and elastic texture, with a golden crispy coating.

Classic fried potato fries. Crispy on the outside, soft on the inside, seasoned with a little salt.

Japanese thick omelet made with soy milk. Softer and smoother texture than regular tamagoyaki, with a light soy aroma.

Vegetarian version of chicken nuggets, made with plant-based protein. Golden in appearance, firm in texture, similar to regular chicken nuggets.

Deep-fried shredded dough rolls. Crispy golden exterior, fluffy shredded interior, with a bread aroma and slight sweetness.

Traditional Japanese soup seasoned with miso. Savory and mellow broth, containing tofu and wakame seaweed.

Vegetarian version of braised pork rice, with vegetarian minced pork sauce poured over white rice. The sauce is savory and rich, a classic Taiwanese staple.

Sweet porridge made from purple rice. Thick and glutinous texture, purple rice has a unique aroma, usually served as a dessert.

Traditional Taiwanese herbal soup containing Chinese medicinal herbs like huai shan, qian shi, lotus seeds, and fu ling. The broth is light, nourishing, with a faint herbal aroma.

Japanese steamed egg dish. The texture is as smooth and delicate as pudding, containing vegetarian ingredients like mushrooms, with a rich savory broth.

A nourishing soup stewed with various Chinese medicinal herbs. The broth is rich and sweet, suitable for nourishing health.

Blanched or cold broccoli. Crisp texture, retaining the original flavor of the vegetable.

Cold dressed okra. Crisp and tender texture with a unique mucilage, usually served with soy sauce.

Usually refers to a cold dish composed of black fungus and white fungus. Crisp texture with a black and white visual contrast.

A platter of honey-glazed black beans and shredded burdock root. The black beans are soft and sweet, while the burdock root is crisp and refreshing.

Blanched gai lan drizzled with vegetarian oyster sauce. Gai lan has a slightly bitter and sweet taste, pairing well with the savory and sweet sauce.

Colorful jelly or agar-agar. Chewy and refreshing texture with a light sweetness.

Konjac-made vegetarian squid, served with a sweet, sour, and spicy five-flavor sauce. Extremely elastic texture, an appetizing cold dish.

Edamame pods mixed with black pepper and salt. Savory and slightly spicy, a very popular bar snack or appetizer.

Raw yam shredded into very fine strands, resembling noodles. Slippery and viscous texture, crisp and refreshing, usually served with Japanese sauce.

Green papaya slices marinated in passion fruit sauce. Crisp texture, rich sweet and sour fruit aroma, very palate-cleansing.

Thai-style mixed melon. Spicy and sour seasoning, appetizing, with an exotic flair.

Vegetarian smoked goose, usually made from tofu skin or gluten. Rich smoky aroma, firm and layered texture.

Shredded konjac slices shaped like willow leaves, often used as a sashimi substitute. Chewy and soft texture, suitable for dipping.

A platter of assorted vegetarian sashimi. Primarily made from konjac, mimicking the color and texture of different fish.

Vegetarian sashimi mimicking the appearance of salmon. Orange-red in color, with a tender and chewy texture, free of fishy odor.

Classic cold dish: soft tofu served with diced preserved egg, drizzled with soy sauce. The unique flavor of preserved egg perfectly complements the mildness of tofu.

A dish steamed with eggs, preserved eggs, and salted eggs, with milk added for smoothness. Slices show three colors, with rich layered textures.

Braised mushroom nigiri sushi. The mushrooms are thick and juicy, with a rich soy sauce flavor, pairing perfectly with sushi rice.

King oyster mushroom nigiri sushi. The king oyster mushroom has a tender and crisp texture similar to abalone, with a light sweetness.

Okra nigiri sushi. The green okra slices resemble stars, with a crisp and slightly slimy texture.

Sushi combining cucumber and olives. Crisp cucumber paired with savory olives, unique and refreshing flavor.

Shiso plum nigiri sushi. Sushi with shiso aroma and plum's sweet and sour taste, very palate-cleansing and appetizing.

White, translucent coconut milk konjac nigiri sushi. Mimics the texture of squid or cuttlefish, with a light coconut aroma.

Two-color konjac slices sushi, usually mimicking the appearance of red and white sashimi. Chewy and elastic texture.

Fruit vinegar jelly sushi with osmanthus aroma. Crystal clear, sweet and sour, refreshing, with a floral scent.

Classic inari sushi. Sweet and savory braised tofu skin filled with sushi rice, a favorite for all ages.

Vegetarian jumbo shrimp nigiri sushi. Made with konjac and other ingredients to mimic the shape and color of shrimp, with a chewy and elastic texture.

Sushi seasoned with mustard and sesame seeds. Features a sesame aroma and a slight pungent kick from the mustard.

Vegetarian salmon nigiri sushi. Realistic in appearance, mimicking the color and tender texture of salmon with plant-based ingredients.

Vegetarian three-layer meat (pork belly) nigiri sushi. Usually made with konjac or vegetarian meat layered, seasoned with black pepper, and has a rich texture.

Japanese thick omelet sushi with Chinese toon sauce. The unique aroma of Chinese toon combined with the egg flavor creates a rich taste.

Vegetarian smoked ham nigiri sushi. Vegetarian meat slices with a smoky aroma and a firm texture.

Sushi combining vegetarian ham and cheese slices. The creamy cheese and savory ham are a classic pairing.

Vegetarian mullet roe with apple slices. The apple's acidity and crispness balance the savory and fresh taste of vegetarian mullet roe, creating an elegant flavor.

Gunkan sushi topped with vegetarian meat floss and honey black beans. A mix of sweet and savory, with a rich texture.

Pickled bean gunkan sushi. Pickled beans have a crisp texture and a sour, appetizing taste, with a unique flavor.

Gunkan sushi with stir-fried mushrooms seasoned with black pepper. The mushrooms are tender and delicious, with the black pepper adding a spicy aroma.

Japanese-style shredded burdock root gunkan sushi. The burdock root is crisp and refreshing, with a sweet and slightly salty taste.

Sushi with fresh fruits. The types of fruits depend on the season, offering a fresh and sweet taste.

Usually refers to Japanese-style seaweed (Chinese salad) gunkan sushi. Emerald green seaweed is crisp and refreshing, with a sweet and sour seasoning.

Corn gunkan sushi. Sweet corn kernels mixed with a little salad dressing, sweet in taste, very popular with children.

Vegetarian fish roe gunkan sushi. Imitation roe made from seaweed extract, with a popping and chewy texture, free of fishy odor.

Vegetarian crab roe gunkan sushi. Mimics the rich, savory flavor and creamy texture of crab roe, usually made from carrot or pumpkin puree.

Vegetarian tuna salad gunkan sushi. Vegetarian tuna mixed with salad dressing, smooth texture, similar to tuna salad.

Gunkan sushi combining vegetarian ham, corn kernels, and egg. Colorful and rich in flavor.

Vegetarian version of pig's blood cake, usually made from purple rice. Sprinkled with peanut powder and cilantro, it has a soft, chewy, and sticky texture with a rice aroma.

Spring rolls filled with vegetarian char siu and vegetables. The wrapper may be a thin crepe, offering a fresh taste with abundant filling.

Vegetarian rice dumplings made with multigrains. Healthy and nourishing, with a rich texture of grains and various vegetarian fillings.

Made-to-order hand roll sushi. Nori seaweed wraps sushi rice, vegetables, and vegetarian ingredients; should be eaten quickly to maintain nori crispness.

Korean yuzu tea with a rich yuzu aroma and honey sweetness. Can be served hot or cold, refreshing and palate-cleansing.

Tea brewed from red roselle flowers. Sweet and sour taste similar to cranberries, quenches thirst, rich in vitamins.

Espresso mixed with a generous amount of hot milk. Rich and smooth taste with a strong milk flavor.

Black coffee diluted with hot water. Pure and mellow taste, without milk or sugar.

Black tea mixed with fresh milk. Balanced tea and milk aroma, smooth texture.

Black tea brewed with Ceylon tea leaves. Reddish in color, with a unique aroma and a mellow, sweet taste.

Nourishing drink made by simmering black fungus until the gelatin is released, with added goji berries. Thick and smooth texture, lightly sweet and healthy.

Rich hot chocolate drink. Silky smooth texture, intense chocolate flavor, heartwarming.

Mini egg tarts. Crispy crust, rich egg custard filling, smooth texture.

Rich and moist chocolate sponge cake. Intense cocoa aroma, sweet but not cloying.

Rich cheesecake. Dense and creamy texture, strong cheese flavor, usually with a cookie crust base.

Cake infused with coffee aroma. Has a light bitter-sweet coffee taste, suitable for mature palates.

Cake with strawberry flavor. Pink in color, sweet in taste, usually adorned with strawberry jam or whipped cream.

Hokkaido-style chiffon cupcake. The cake is exceptionally fluffy and soft, usually filled with whipped cream.

Milk pudding with almond aroma. Smooth and delicate texture like pudding, with a light and elegant almond flavor.

Milk pudding made with matcha powder. Features the slightly bitter, sweet aftertaste of Japanese matcha and a creamy texture.

Pudding infused with ground black sesame. Rich sesame aroma, smooth texture, and nutritious.