Tainan eel noodles

Take-out lamb hot pot base, half jin of meat. The broth is usually herbal, warming and nourishing.

Take-out lamb hot pot base, one jin large portion of meat. Rich broth, suitable for sharing.

Herbal tonic soup made with skin-on goat meat. The skin is chewy, the meat is tender, and the broth is full of herbal aroma.

Soup made from lamb bones, marrow can be sucked out. Rich and nourishing broth.

Lamb knee stewed, meat is sinewy and chewy, rich in collagen.

Lamb soup stewed with angelica and goji berries, sweet and mellow flavor.

Angelica lamb soup with handmade noodles, a satisfying meal.

Pork ribs stewed with angelica and goji berries instead of lamb, suitable for those who don't eat lamb.

Herbal stewed pork knuckle soup with noodles.

Herbal tonic stewed pork knuckle, chewy skin and tender meat, rich in collagen.

Braised Pork Knuckle with Angelica and Noodles

Simple and fragrant clear soup with angelica broth and noodles.

Herbal clear soup without meat, enjoy the pure sweetness of Chinese herbs.

Fresh pork kidney stir-fried with sesame oil and ginger, then made into soup. The kidney is crisp and tender, with a rich sesame oil aroma.

Sesame oil soup with various offal (pork liver, kidney, lean meat).

Pork liver in sesame oil soup, tender and not tough, good for blood and warming the stomach.

Lean pork slices in sesame oil soup, firm texture.

Clear broth with pork liver, ginger slices to remove fishiness.

Braised pork rice topped with fresh oysters, scallions, and a raw egg yolk (or soft-boiled egg). Mix well before eating for a smooth and delicious taste. Nicknamed 'Gout Rice' due to the large amount of seafood.

Taiwanese savory congee cooked with abundant seafood or fresh oysters. The rice grains absorb the soup, making it flavorful.

A luxurious congee with a whole boneless milkfish belly, usually with clams and fresh oysters, full of seafood flavor.

Tainan-style fried Yi noodles drizzled with meat sauce, chewy and slightly curly, very aromatic.

Traditional oil noodles mixed with meat sauce and sauce, smooth texture.

Handmade noodles mixed with black sesame oil and minced garlic, very aromatic.

Classic Taiwanese snack, rice topped with slow-cooked minced pork sauce.

Rice mixed with lard and soy paste, a simple and delicious old-fashioned flavor.

Plain white rice, à la carte.

Clear soup with a whole milkfish belly, the fish is sweet and the belly is rich in oil.

Clear soup with mixed seafood (e.g., clams, fresh oysters, squid).

Fresh oysters cooked in soup, flavored with ginger slices and basil.

Fresh clams cooked in soup, fresh and refreshing broth.

Lean pork slices in soup, refreshing taste.

Home-style soup with seasonal vegetables and egg drop.

Eel quickly stir-fried over high heat with a sweet and sour sauce. The eel is crispy and chewy.

Squid quickly stir-fried with vegetables over high heat, usually with a sweet and sour sauce.

Quickly stir-fried mixed seafood (e.g., squid, shrimp, cuttlefish).

Classic home-style dish, shrimp stir-fried with eggs.

Pork liver quickly stir-fried over high heat, maintaining tenderness, with a savory sauce.

Clams stir-fried with basil and garlic, very aromatic.

Pork kidney quickly stir-fried over high heat, usually with sesame oil and ginger, without soup.

Beef slices stir-fried with water spinach or Chinese broccoli in a satay sauce.

Lamb slices stir-fried with vegetables in satay sauce.

Beef slices stir-fried with large pieces of scallions, rich with scallion aroma.

Lamb slices stir-fried with large pieces of scallions.

Diced chicken stir-fried with a savory and sweet sauce, goes well with rice.

Fried or scrambled egg dish with fresh oysters.

Stir-fried seasonal vegetables.

Single-serving hot pot noodles with abundant seafood. Choice of Udon or Yi Noodles.

Single-serving hot pot noodles with lamb slices.

Single-serving hot pot noodles with beef slices.

Single-serving hot pot noodles with pork slices.

Single-serving hot pot noodles with clams as the main ingredient, sweet and fresh broth.

Fresh small squid from the Northeast Coast, simply blanched or served cold to preserve freshness.

Blanched fresh oysters or lamb slices, served with dipping sauce.

Blanched squid or cuttlefish, chewy texture.

Braised pork knuckle, savory and tender.

Blanched seasonal vegetables or scallion omelet.

Rice cake made from glutinous rice and pig's blood, steamed or braised and then drizzled with sauce.

Fried Egg.

Famous Taiwanese snack made with fresh oysters, eggs, vegetables, and batter, drizzled with a special sweet and spicy sauce.

A batter pancake made with squid instead of oysters.

A batter pancake made with shrimp instead of oysters.

A pancake with mixed seafood (e.g., oysters, squid, shrimp).

A basic pancake made with eggs, vegetables, and batter, without seafood.

Carbonated drinks.

Regular beer.

Imported Heineken beer.