Tai Chun Xiao Guan Hai Xian Can Ting

Hand roll featuring fresh sea urchin, served with sushi rice and crispy seaweed. The sea urchin has a dense and sweet texture, full of oceanic flavor. It is recommended to consume as soon as possible after serving to maintain the crispness of the seaweed.

Translucent salmon roe is placed on sushi rice and wrapped in seaweed. The roe bursts in the mouth with a salty and fresh oceanic flavor, offering a rich texture.

Fresh fish diced with scallions, wrapped in a hand roll. The freshness of the fish and the aroma of scallions are perfectly combined, refreshing and appetizing.

A classic refreshing hand roll, containing fresh shrimp and tender asparagus. Served with mayonnaise or special sauce, with a crisp, tender, and sweet taste.

House-made pickled radish, with a crisp texture. It has a sweet and sour taste, perfect as an appetizer or a palate cleanser.

Braised black beans, with a dense and soft texture, and a sweet flavor. It is a traditional Japanese-style cold dish, rich in nutrients.

Salty small dried fish stir-fried with dried tofu, with a firm and chewy texture. Savory flavor, an excellent dish to accompany drinks or as a side dish.

Finely shredded burdock root is cold-tossed. It has a crisp and tender texture, usually with a sesame aroma and a slight sweetness, rich in fiber.

Fresh premium raw sea urchin, golden in color, melts in your mouth. The rich sweet flavor fills your mouth, a luxurious enjoyment for seafood lovers.

Selected marbled beef with even fat distribution, thinly sliced and served raw. The meat is tender and juicy, served with onions and special sauce for a unique flavor.

A classic Northern cold dish, usually composed of Chinese cabbage hearts, dried tofu shreds, peanuts, and cilantro. Crispy and refreshing texture, with a sour and appetizing flavor.

Selected large prawns are cooked in a dry-braised style with a rich and flavorful sauce. The prawn meat is firm and springy, with a balanced sweet and salty taste and a rich aroma.

Large prawns stir-fried with egg flowers, resembling osmanthus flowers. Combines the aroma of onions and eggs, with sweet and fresh prawns, a dish with excellent color, aroma, and taste.

Tender asparagus stir-fried with two kinds of selected seafood (usually shrimp, scallops, or squid). Light flavor, preserving the original taste of the ingredients.

Fresh small squid (Jian Juan) cooked with plenty of fried garlic or garlic slices. Rich garlic aroma, the small squid is crispy, tender, and fresh, very good with drinks.

Tender small squid after boiling, drizzled with a rich minced garlic sauce. Simple cooking highlights the sweetness of the seafood, with garlic aroma that enhances rather than overpowers.

Donggang specialty sakura shrimp coated in batter and deep-fried, sprinkled with pepper salt. Extremely crispy, with a fragrant aroma, it is a delightful snack to accompany drinks.

Fresh and rich shrimp roe is incorporated into the egg mixture and pan-fried. The aroma of eggs and the freshness of seafood are intertwined, with a smooth texture and unique flavor.

Green beans or other fresh vegetables are shredded and stir-fried over high heat. Crispy and refreshing texture, simply seasoned, preserving the natural sweetness of the vegetables.

Plump fresh oysters stir-fried with fermented black beans (Yin Shi). The sweet and salty flavor of fermented black beans perfectly complements the freshness of the oysters, a classic Taiwanese dish that goes well with rice.

Fat fresh oysters coated in batter and deep-fried, golden and crispy on the outside, tender and juicy on the inside. Served with pepper salt, it is fresh and delicious.

Fresh prawns are simply boiled, preserving their original sweetness. The prawn meat is springy, suitable for eating directly or with wasabi soy sauce.

Fresh clams stir-fried with basil and garlic over high heat. The clam meat is plump and juicy, with a savory sauce and the unique aroma of basil.

Frog meat coated in batter and deep-fried, seasoned with salt and pepper. The meat is delicate, similar to chicken but more tender, crispy on the outside and tender on the inside, with a unique flavor.

Cooked with soft-shelled turtle (鱉) as the main ingredient, using "three cup" method (sesame oil, soy sauce, rice wine). Rich in collagen, with a rich and mellow flavor. Other cooking methods are also available.

Fresh small squid cooked in the "three cup" style (sesame oil, soy sauce, rice wine), with basil added for aroma. Rich soy sauce flavor, chewy and flavorful small squid.

Chicken dish stewed with Huadiao wine, exuding a rich aroma of wine. The chicken is tender and juicy, with a mellow sauce, a unique traditional delicacy.

Crispy asparagus stir-fried with tender yam. Rich texture, with a refreshing and healthy flavor.

Sweet and juicy loofah stir-fried with fragrant sakura shrimp. The savory flavor of the seafood permeates the loofah, making it sweet and delicious.

Loofah stir-fried with salted eggs (gold) and century eggs (silver). The salty aroma of salted eggs and the unique flavor of century eggs make the loofah taste richer and more mellow.

Fresh and tender pea shoots stir-fried over high heat. Delicate and crisp texture, with the unique fragrance of pea shoots.

Chuanqi leaves stir-fried with sesame oil, ginger shreds, and goji berries. Chuanqi has a smooth and slightly sticky texture, a nutritious wild vegetable dish.

Crispy cabbage stir-fried with sakura shrimp over high heat. The savory flavor of sakura shrimp enhances the sweetness of the cabbage, creating a rich aroma.

Tender baby cabbage stewed with dried shrimp (kai yang). The baby cabbage absorbs the savory broth from the dried shrimp, becoming soft and sweet.

Crispy water shield stir-fried with anchovies (small dried fish). Seasoned with preserved plums, it is salty, fresh, and has an excellent texture.

Fresh cabbage stir-fried over high heat, preserving its crispness and sweetness. Simple home-style flavor, refreshing and not greasy.

A nourishing soup combining soft-shelled turtle and chicken, slow-simmered with various Chinese medicinal herbs. The soup is rich and mellow, full of collagen, suitable for nourishing the body.

Selected precious eel and chicken, stewed with medicinal herbs. The soup is fresh and delicious, the eel skin is chewy and the meat is tender, a high-end nourishing soup.

Hot pot featuring marbled beef as the main ingredient, served with plenty of fresh vegetables. The broth is clear and sweet, the beef is tender after cooking, suitable for sharing among many.

A thick soup combining various seafood ingredients. Smooth texture, with delicious seafood in every bite, and a rich flavor.

A dish cooked with red yeast rice and chicken, the broth has a natural red color. It has the unique fermented wine aroma and sweetness of red yeast rice, with a health-preserving concept.

A classic Taiwanese hot pot where fried fish pieces are stewed with napa cabbage and rice noodles. The broth is fresh and delicious, and the rice noodles, having absorbed the soup, are smooth and tasty.

Miso soup made with fresh fish pieces. The salty aroma of miso and the sweetness of fish are perfectly combined, with a rich and warming broth.

Clear soup base, cooked with plenty of tender ginger shreds and fresh fish. The soup is refreshing and delicious, ginger shreds bring out the fish flavor and have a deodorizing and warming effect.

A simple and delicious soup with sweet clams and tender tofu. The broth is light yet full of oceanic flavor, with a refreshing taste.

A clear soup based on seaweed, prepared specifically for vegetarians. The soup is refreshing, the seaweed is smooth and tender, with a light oceanic aroma.