Taipei Guojun Yingxiong Guan Junyou Canting

Water spinach stir-fried quickly over high heat. It's crisp with a garlic flavor. This is a classic Taiwanese home-style vegetable dish.

Fresh cabbage stir-fried, retaining its natural sweetness and crispness. Lightly seasoned, it pairs well with various main dishes.

Napa cabbage braised with dried shrimp (kai yang). The umami of the dried shrimp permeates the tender cabbage. The flavor is savory and the texture is soft.

Tender bok choy stir-fried with various fresh mushrooms. The crispness of the vegetables complements the tenderness of the mushrooms. Refreshing and healthy.

Green beans are deep-fried until dehydrated, then dry-fried with minced meat, preserved vegetables, and other seasonings. The texture is savory and slightly spicy, with wrinkled, flavorful green beans, excellent with rice.

King Oyster mushrooms cooked in the style of Kung Pao Chicken, stir-fried with dried chilies and peanuts. The mushrooms have a chewy and juicy texture, with a spicy and appetizing flavor.

Dried tofu strips stir-fried with shredded beef, usually with scallion segments or chili peppers. The dried tofu is tender and absorbs sauce, the beef is smooth, a dish with rich texture.

Marinated pickled mustard greens stir-fried with shredded beef. The unique salty and sour flavor of the pickled greens combines with the savory beef, very appetizing and good with rice.

Beef slices stir-fried with green vegetables (possibly cucumber or green pepper). The meat is tender, the vegetables are crisp, and the color is appealing.

Savory pickled mustard greens stir-fried with shredded pork. Rich in aroma, this classic home-style dish is perfect with white rice or noodles.

A combination of dried tofu strips and shredded pork, with a tender and harmonious texture. Simple seasoning highlights the original flavors of the ingredients, making it a favorite for all ages.

Tender yellow chives quickly stir-fried with shredded pork. Yellow chives have a unique aroma and delicate texture, pairing refreshingly and deliciously with shredded pork.

Pork belly slow-cooked for a long time. It has a bright red color, is rich but not greasy, melts in your mouth, with a rich soy sauce and wine aroma.

Pork belly slices steamed with preserved mustard greens. The preserved mustard greens absorb the fat, making the meat tender and not greasy, with a unique salty, sour, and sweet aftertaste.

Pork coated with special steaming powder and seasonings, then steamed. It has a soft and glutinous texture, tender meat, and the aroma of rice powder.

Shredded pork stir-fried with sweet bean sauce. The sauce is rich, sweet, and savory. Usually served with shredded scallions for a unique flavor.

Braised pig tendons cooked in a rich, collagen-filled sauce. They have a chewy and tender texture, with a deep, flavorful sauce. This dish is rich in collagen.

A classic Hakka dish including pork belly, dried squid, dried tofu, and celery. Stir-fried over high heat to a savory flavor, with a rich and chewy texture, excellent with drinks and rice.

Braised fatty intestines stir-fried with green chili peppers (or regular chili peppers). The intestines are crispy on the outside and tender on the inside, with no gamey smell when properly prepared. Paired with the spiciness of the chili peppers, it has a robust flavor.

Diced chicken stir-fried with dried chilies and peanuts. The chicken is tender, the peanuts are crisp, and the flavor is savory, fresh, and spicy, a famous Sichuan dish.

Fried chicken pieces coated in a sweet, sour, and slightly spicy sauce. Crispy on the outside, juicy on the inside, this is a popular classic Chinese chicken dish.

Chicken, mushrooms, and chestnuts braised together. The chestnuts are soft and sweet, the mushrooms are savory, and the chicken is tender. It has a mild and homestyle flavor.

Tender tofu braised with minced meat and spicy sauce. The texture is smooth, and the flavor is numbing, spicy, fresh, and fragrant, an excellent dish to accompany rice.

Tofu is pan-fried and then braised, absorbing a savory sauce. The exterior is slightly firm, and the interior is tender. Paired with colorful vegetables, it's suitable for all ages.

Tofu slices pan-fried until golden, then braised with wood ear mushrooms, vegetables, and meat slices. Homestyle flavor, rich in nutrients.

Goby fish (tiny fish) scrambled with eggs. The eggs are tender, the goby fish has the freshness of the sea, and is rich in calcium.

Freshly cut tomatoes quickly stir-fried with fluffy eggs. The tangy tomato sauce coats the tender eggs, with a vibrant color, a classic home-style dish.

Plump shrimp stir-fried with eggs. The shrimp are crisp, fresh, and delicious, with a rich eggy aroma and a smooth texture.

Thick baked omelet drizzled with a special fish-fragrant sauce (typically contains scallions, ginger, garlic, spicy bean paste, etc., no fish). The omelet is fluffy and absorbs the sauce, with a sweet, sour, and slightly spicy flavor.

A stir-fry combining various seafood, meat slices, and vegetables. Rich in ingredients and colorful, allowing you to taste multiple flavors at once.

This is a Taiwanese Sichuan dish, including large intestines and duck blood, stewed with pickled cabbage and chili peppers. Served on a small stove to keep warm, it has a sour, spicy, and appetizing flavor, perfect with rice.

Sea cucumber and seasonings stewed in a small pot and served hot. The sea cucumber has a soft and chewy texture, with a rich sauce, served steaming hot.

Fish fillet coated and deep-fried, then seasoned with salt and pepper. Crispy outside, tender inside, savory and delicious, a popular dish to accompany drinks.

Fish fillet flash-fried and then coated in sweet and sour sauce. The fish is tender, with a sweet and sour flavor, refreshing and not greasy.

Fish maw (usually referring to the swim bladder or stomach) stir-fried with garlic sprouts and chili peppers. The fish maw has a crisp-tender or chewy texture, with a spicy flavor.