Su Ji Yu Mi Pai Gu Tang

Shredded tender chicken is placed on white rice, drizzled with special chicken oil and sauce. The chicken is delicate, and the sauce is savory and pairs well with rice.

Fat and lean pork mince stewed for a long time, served over hot white rice. Moderately sweet and savory, with a rich oily aroma.

A double enjoyment combining chicken rice and braised pork rice. Taste the sweetness of shredded chicken and the richness of braised pork at the same time.

Plain steamed white rice.

Milkfish belly stewed in braising liquid. The belly is rich in oil, tender, and has a savory flavor from the braising liquid.

Clear soup made with a whole milkfish belly. The broth is fresh and delicious, the fish meat is delicate, and the belly part is tender and fatty.

Milkfish skin soup rich in collagen. The skin has a little fish meat, with a Q-elastic and slippery texture.

Clear soup made with fresh clams, with ginger slices to remove fishiness and enhance flavor. Sweet and refreshing taste.

Congee simmered with a whole piece of milkfish belly. The rice grains are filled with the essence of the broth, paired with fatty belly, very filling.

Congee featuring milkfish skin as the main ingredient. Rich texture, sweet and fresh broth.

Deluxe seafood congee, including both milkfish belly and fresh clams. Rich seafood flavor, double the sweetness.

Fresh clams stir-fried with a large amount of ginger slices and rice wine over high heat. The clams are plump, with a rich wine aroma and ginger flavor.

Bento combination of chicken rice with various side dishes. Nutritionally balanced, suitable for a main meal.

Braised pork rice bento with various side dishes. Classic Taiwanese flavor, generous portion.

Braised chicken rice bento with abundant side dishes. Satisfies the desire for both chicken and braised pork at once.

Bento with a braised, flavorful large chicken leg, served with white rice and side dishes. The chicken leg meat is tender, with a rich soy sauce flavor.

Bento with traditional Taiwanese sausage as the main dish. The sausage has a light sweetness and wine aroma, with a firm texture.

Bento with sliced pork belly as the main dish, with alternating layers of fat and lean meat. Served with garlic sauce or simply blanched, with a tender and sweet texture.

Bento with the day's fresh fish as the main dish. Fish type and price depend on market availability.

Poached sliced chicken. Retains the original sweetness of the chicken, with tender and moist meat that is not dry. Usually served with soy paste or chili sauce.

White cut chicken using chicken thigh. The texture is more tender and juicy than chicken breast, with a chewy skin.

Thin slices of blanched pork belly, drizzled with rich garlic soy paste. Strong garlic flavor, fatty but not greasy.

Sliced smoked or braised pig's head skin. Crisp and chewy texture, a common Taiwanese appetizer.

Traditional sausage made with sorghum wine. Fragrant when baked or pan-fried, with a distinct wine aroma.

Pork diaphragm muscle, with some fascia. Very chewy texture, rich meaty flavor, usually served with ginger slices and soy paste.

A mixed platter including various signature braised items from the restaurant. Suitable for sharing among multiple people, allowing you to taste various flavors at once.

Daily changing cold appetizers or home-style dishes. Please refer to the counter display and fill in the corresponding number.

Silken tofu topped with halved preserved eggs, drizzled with soy paste and bonito flakes. Smooth and cool texture, a classic appetizer.

Daikon radish stewed until soft, usually with dried shrimp or flatfish for flavor. Melts in your mouth, with a sweet and fresh taste.

Tofu stewed in braising liquid. The inside is full of braising liquid, and the texture is soft and tender.

A la carte braised chicken leg. The skin is glossy red, and the meat is tender and flavorful.

Seasonal vegetables blanched in boiling water, drizzled with soy paste or braising liquid. Refreshing and palate-cleansing, replenishes fiber.

Braised fish head, rich in collagen. Suitable for gourmets who enjoy gnawing on bones, eating fish eyes, and cheek meat.

Braised combination of rice blood cake (pig's blood cake) and fish cake (surimi product). Soft, chewy, and glutinous texture, with a sweet and savory flavor.

Glass noodles stir-fried with minced pork and bean paste. The glass noodles absorb the sauce, resembling ants climbing on branches. Smooth texture, slightly spicy and savory flavor.

Pan-fried egg. Simple and delicious, suitable for pairing with rice.

Clear soup simmered with daikon radish. The broth is sweet and clear, and the radish is tender and juicy.

Hot soup with mushroom meatballs. The meatballs are chewy and have the aroma of mushrooms.

Soup simmered with sweet corn and pork ribs. The broth combines the sweetness of corn and the freshness of ribs, refreshing and delicious.

Soup simmered with daikon radish and pork ribs. A classic Taiwanese home-style soup, with a sweet flavor.

Soup with corn as the main ingredient, possibly with more corn kernels, and the broth is full of corn sweetness.

Soup with pork ribs as the main ingredient, with a generous amount of meat. Suitable for those who like to gnaw on ribs.

Assam black tea with osmanthus fragrance. Rich tea aroma with an elegant floral scent, refreshing and thirst-quenching.

Braised chicken feet, dark in color, rich in collagen. Chewy texture, suitable as a snack or with drinks.

Braised duck wings, with firm and chewy meat. The more you chew, the more fragrant it becomes, with a unique flavor.

Chicken liver braised with fermented rice wine. Creamy and delicate texture, with a light wine aroma and sweetness, no fishy smell.

Classic combination of braised dried tofu and kelp. The dried tofu is full of braising liquid, and the kelp is crisp and tender, simple yet delicious.