Taipei J Chang Seafood Stir-fry

Plump calamari balls are deep-fried until golden and crispy. Chewy and springy texture, full of oceanic flavor in every bite, suitable for dipping in pepper salt.

Classic Taiwanese home-style dish. Eggs are mixed with plenty of basil and pan-fried until fluffy and golden. Rich egg aroma with the unique scent of basil, tender texture.

Crispy preserved radish (radish pickles) and eggs are baked together. Rich texture, the salty sweetness of the preserved radish perfectly blends with the egg aroma, very appetizing with rice.

Bitter melon slices are stir-fried with salted egg yolk. The sandy texture and salty taste of the salted egg neutralize the bitterness of the bitter melon, resulting in a sweet aftertaste and a unique flavor.

Special creative dish, usually referring to pan-fried pork liver. The pork liver is well-prepared, tender and not dry, with a savory and salty seasoning, an excellent dish to pair with drinks.

Fresh pork liver slices are quickly stir-fried over high heat. Maintains the tender texture of the pork liver, stir-fried with sauce, savory and flavorful.

Pork liver is stir-fried after sautéing with black sesame oil and old ginger. Rich sesame oil aroma, nourishing and warming, the pork liver absorbs the sesame oil aroma, tender and smooth.

Eggplant is flash-fried to maintain its vibrant purple color, then stir-fried with basil and sauce. The eggplant is soft and flavorful, full of basil aroma, very appetizing.

Fresh shrimp is stir-fried with tender scrambled eggs. Moist and smooth texture, the egg aroma and the sweetness of the seafood complement each other, suitable for all ages.

Plump fresh oysters are combined with eggs. You can taste the rich oceanic flavor of the oysters and the tender texture of the eggs in every bite.

Egg tofu is cut into cubes and fried until golden brown. Crispy on the outside and tender on the inside, usually served with soy sauce paste, excellent texture.

Famous Sichuan dish, tender tofu is braised with minced meat and spicy bean paste. Spicy and fragrant flavor, rich sauce, a top choice for pairing with rice.

Pork tofu is pan-fried until golden brown on both sides, then braised with plenty of scallions and soy sauce. The tofu absorbs the salty and sweet sauce and scallion aroma, simple and delicious.

Classic Hakka dish, pork belly, dried tofu, squid, and celery are stir-fried over high heat. Salty, chewy, and fragrant, it's perfect for pairing with drinks.

Shredded dried tofu, pickled mustard, and shredded pork are stir-fried together. The salty and fresh flavor of pickled mustard combined with the aroma of dried tofu creates a rich texture, a home-style delicacy.

Creative dish, usually stinky tofu stir-fried with preserved egg or other ingredients. A unique flavor combination, not to be missed by those who love strong flavors.

Snail meat has a crisp and springy texture, stir-fried with basil, garlic, chili peppers, and satay sauce over high heat. Intense aroma, a classic dish to pair with drinks in Taiwanese stir-fry restaurants.

Diced chives are stir-fried with minced pork, fermented black beans, and chili peppers. Named after the black and shiny appearance of fermented black beans resembling fly heads, it has a crisp, salty, and fragrant taste, extremely appetizing with rice.

Fresh clams are quickly stir-fried with basil, garlic, and rice wine. The clams are sweet and juicy, and the basil aroma enhances the overall freshness.

Sweet zucchini and fresh clams are braised together. The broth combines the sweetness of both, refreshing and not greasy, the zucchini is tender.

Marinated pork slices are stir-fried with plenty of scallions over high heat. The meat is tender, the scallion aroma is rich, a popular meat dish in stir-fry restaurants.

Tender chicken slices are quickly stir-fried with scallion segments. The chicken is tender and juicy, infused with the aroma of scallion oil, moderately salty and savory.

Beef slices are quickly stir-fried with scallion segments over high heat, locking in the juices. The beef is tender, and the spiciness of the scallions and the saltiness of the soy sauce are perfectly combined, very appetizing with rice.

Cantonese creative dish, 'Ghost' refers to fried dough sticks, and 'Ma' refers to water chestnuts. Beef is stir-fried with fried dough sticks and water chestnuts, offering a crispy, refreshing, and smooth texture.

Beef slices are stir-fried with plenty of ginger slices. The spiciness of ginger removes gaminess and enhances freshness, the beef is tender, suitable for those who like ginger flavor.

Beef slices and green pepper slices are quickly stir-fried. The crispness of the green pepper contrasts with the tenderness of the beef, with a refreshing and non-greasy flavor.

Beef slices are stir-fried with Chinese broccoli or kale in a rich satay sauce. Full of satay aroma, strong flavor, perfect for pairing with white rice.

Pork slices and vegetables are stir-fried with satay sauce over high heat. Classic Taiwanese flavor, the salty aroma of satay and the sweetness of pork are perfectly matched.

Salted egg yolks (golden sand) are stir-fried until foamy, coating the sweet zucchini. The salty egg yolk and juicy zucchini create a unique deliciousness.

King oyster mushrooms are cut into cubes, fried, and then coated with a savory and creamy salted egg yolk. The sandy texture of the salted egg yolk on the outside and the chewy, juicy king oyster mushrooms are a perfect match.

Green beans are flash-fried and then stir-fried with salted egg yolk. The crisp sweetness of the green beans combined with the rich salty aroma of the salted egg yolk is crispy and appetizing.

Fresh medium squid fried until golden, coated with salted egg yolk sauce. The sweetness of the seafood and the salty aroma of the salted egg yolk burst in your mouth, with a chewy texture.

Large shrimp balls are deep-fried and then coated with salted egg yolk. Crispy on the outside with salted egg flavor, the shrimp meat is crisp and springy, a dish loved by both adults and children.

Crispy fried shrimp balls are paired with sweet and sour pineapple slices, drizzled with mayonnaise. Sweet, sour, and appetizing, with a rich texture, it's a common banquet dish in Taiwan.

Shrimp balls are stir-fried with dried chili peppers, Sichuan peppercorns, and peanuts. Spicy and fragrant, the shrimp balls are crisp, an excellent dish to pair with drinks.

Taiwanese sausage slices are served with raw garlic slices. The sweet and oily flavor of the sausage is perfectly balanced with the pungent spiciness of the raw garlic.

Dragon pearls (squid mouths) are deep-fried and then stir-fried with peanuts, chili peppers, scallions, and garlic. Chewy texture, salty, fragrant, and crispy, it's a classic dish to pair with drinks.

Fried dragon pearls are stir-fried in Kung Pao style with dried chili peppers and Sichuan peppercorns. Spicy, salty, and fragrant, the dragon pearls have a chewy texture and a unique flavor.

Fried preserved egg cubes are stir-fried in Kung Pao style. The fried preserved egg is chewy and not mushy, and the spicy sauce enhances the flavor of the preserved egg.

Diced chicken is stir-fried with dried chili peppers, Sichuan peppercorns, and peanuts. The chicken is tender, the flavor is spicy and fragrant, the peanuts are crispy, very appetizing with rice.

Crispy fried large intestines are stir-fried with green beans. The large intestines are crispy on the outside and tender on the inside, well-prepared without any gamey smell. Paired with the crisp green beans, the texture is rich.

Green beans are deep-fried and then stir-fried with minced meat, preserved winter melon, and dried shrimp. The green beans are slightly wrinkled on the surface and flavorful, salty and dry, a skillful dish.

Fresh squid and rehydrated squid (or dried squid) are quickly stir-fried with celery. The two types of squid offer different textures, and the celery is fragrant and refreshing.

Fried chicken cubes are coated with sweet and sour sauce. Crispy on the outside and tender on the inside, the sweet and sour taste is very popular.

Boneless fish fillets are battered and deep-fried, then coated with sweet and sour sauce. The fish is delicate, the sauce is sweet and appetizing, and the color is bright red and inviting.

King oyster mushrooms are deep-fried until golden, then tossed with pepper salt, scallions, garlic, and chili. Crispy on the outside and juicy on the inside, savory and addictive.

Whole shrimp is deep-fried until the shell is crispy and the meat is tender, then seasoned with salt and pepper. The aroma is enticing, the shrimp shells are crispy and can be eaten directly, salty and delicious.

Fresh medium squid rings are battered and deep-fried, then stir-fried with salt and pepper and spices. Crispy and chewy texture, the best companion for drinks.

Marinated ribs are deep-fried and then sprinkled with salt and pepper, garlic, and scallions. Crispy on the outside and tender on the inside, rich meat aroma, with the spiciness of salt and pepper.

Pork ribs are fried and then coated with a special plum sauce. Sweet and sour, refreshing, with a hint of plum fragrance, unique flavor.

Fresh Chinese broccoli is quickly stir-fried with tender beef slices. The Chinese broccoli is crisp with a slight bitterness, which enhances the sweetness of the beef, with a refreshing taste.

Famous Sichuan dish, beef slices are blanched in spicy broth. The meat is tender, the broth is bright red and spicy, with an intoxicating aroma, a top choice for heavy flavor lovers.

Tender fish fillets are cooked in a spicy broth. The fish is delicate and melts in your mouth, absorbing the spicy aroma of Sichuan peppercorns and chili peppers.

Golden and crispy on the outside, with a thick shrimp cake filling full of shrimp paste and shrimp meat. Crispy on the outside and chewy on the inside, it's best paired with our special sweet and sour plum sauce.

Fresh shrimp is drizzled with Thai sauce made from lemon juice, fish sauce, and chili. Sour, spicy, and appetizing, full of Southeast Asian flavor, the shrimp meat is sweet.

Fried chicken thigh is drizzled with Thai sweet and sour lemon sauce. Crispy on the outside and juicy on the inside, sour, spicy, and refreshing, with a light flavor.

Fried fish fillets served with Thai sweet and sour sauce. The fish is crispy on the outside and soft on the inside, paired with a sweet, sour, and slightly spicy sauce, appetizing and good with rice.

Stinky tofu is stewed in spicy broth until flavorful. The pores of the tofu absorb the spicy soup, making it juicy and intensely spicy with every bite.

Classic Sichuan dish, includes large intestines and duck blood, braised with bean paste and Sichuan peppercorns. Spicy, salty, and fragrant, it's perfect for pairing with rice.

Famous Hakka dish, large intestines are cleaned and then stir-fried with plenty of ginger slices and vinegar essence. The large intestines have a chewy texture, and the strong sourness is very appetizing.

Blanched pork belly slices are drizzled with rich minced garlic soy sauce paste. The meat is tender and fatty but not greasy, with a rich garlic aroma, a classic cold or hot dish.

Plump fresh oysters are blanched and then drizzled with special minced garlic sauce. Retains the original flavor of the oysters, enhanced by the garlic. Tender texture.

Fresh oysters are braised with fermented black beans (dou chi), tofu, and garlic sprouts. The savory and salty flavor of fermented black beans enhances the oceanic taste of the oysters, with a rich flavor.

Fresh oysters are coated with a crispy batter and deep-fried. Crispy on the outside, juicy and bursting with flavor on the inside, even more delicious with a sprinkle of pepper salt.

Oysters are cooked with fried dough sticks, usually with a sauce. The fried dough sticks absorb the delicious broth, and when paired with the tender oysters, the texture is rich and layered.

Fresh oysters are quickly blanched, retaining their original sweet and fresh oceanic flavor. Served with ginger slices and dipping sauce, simple yet delicious.

Fresh shrimp stir-fried or braised with black sesame oil and old ginger slices. Shrimp is springy, with a rich sesame oil aroma, nourishing and warming.

Fresh small squid is blanched whole or in sections. The meat is sweet, crisp, and springy, allowing you to taste the original freshness of the seafood. Best dipped in wasabi soy sauce.

Small squid is braised with soy sauce, sugar, and other seasonings until the sauce reduces. The color is bright red, the taste is moderately sweet and salty, and the squid is chewy and flavorful.

Small squid is fried until crispy and then stir-fried with plenty of fried garlic and spices. Rich garlic aroma, crispy and chewy squid, an excellent dish to pair with drinks.

Blanched or fried small squid is drizzled with rich sesame sauce. The sesame aroma combines with the freshness of the seafood, unique flavor, rich texture.

Pork slices are stir-fried with miso and spicy sauce. The sweetness of miso and the spiciness of chili peppers are intertwined, with a rich flavor that is appetizing with rice.

Beef slices are stir-fried with miso spicy sauce. The beef is tender, the sauce is rich and slightly spicy, with the unique bean flavor of miso.

Tender pork tenderloin (loin) is marinated or stir-fried with miso. The meat is tender, and the miso flavor is mellow.

Fluffy white rice, an indispensable staple to accompany various stir-fried dishes.

Fresh cabbage is quickly stir-fried over high heat. Retains the crisp texture and natural sweetness of the vegetables, refreshing and not greasy.

Vibrant green water spinach is stir-fried with garlic. Crispy texture, it's the most common green vegetable on Taiwanese tables.

Water spinach is stir-fried with miso sauce. The sweet and salty flavor of miso adds a rich taste to the crisp water spinach.

Tender sweet potato leaves are blanched or quickly stir-fried, usually mixed with minced garlic and soy sauce. Tender and smooth texture, a nutritious and healthy vegetable.

Long water shield vegetables are quickly stir-fried with preserved tofu or shredded pork. Unique crisp texture, with a light fragrance, very popular.

Sweet potato leaves are stir-fried with preserved egg bits or made into a soup dish. The unique flavor of the preserved egg adds layers and smoothness to the sweet potato leaves.

Cabbage is stir-fried with sakura shrimp. The umami of the sakura shrimp is released, giving the sweet cabbage a rich seafood aroma.

Water spinach is stir-fried with crispy sakura shrimp. The crispness of the vegetables combines with the crispy aroma of the dried shrimp, creating a rich and delicious texture.

A colorful mix of seasonal vegetables (such as wood ear mushrooms, bell peppers, celery, etc.) are stir-fried together. Colorful, nutritionally balanced, with a light flavor.

Chilled onion slices are drizzled with Japanese-style sauce and sprinkled with bonito flakes. The pungent flavor is removed, retaining the sweetness and crispness of the onion, refreshing and appetizing.

Creamy and delicate cod liver, usually served with onion slices and Japanese-style vinaigrette. Melts in your mouth, with a rich and delicious flavor.

Various seafood (such as shrimp, squid, clams) mixed with Thai sweet and sour sauce, onions, and tomatoes. Sour, spicy, and cold, it's a great appetizer.

Blanched beef slices are mixed with onion slices and Thai sauce. The beef is tender, sour, spicy, and refreshing, full of exotic flavor.

Blanched and chilled sliced medium squid is drizzled with Taiwanese five-flavor sauce (sweet, sour, salty, spicy, fragrant). The medium squid is chewy and fresh, and the sauce is flavorful and refreshing.

Simple egg fried rice, no meat, suitable for vegetarians. The rice grains are distinct, full of egg aroma and wok hei.

Classic fried rice with shredded pork. The pork is tender, stir-fried with rice and eggs over high heat, full of aroma.

Beef slices or shredded beef are stir-fried with rice. The fatty aroma of the beef permeates the rice, creating a rich and satisfying texture.

Egg fried rice with fresh and crisp shrimp. You can taste the sweetness of the shrimp in every bite, refreshing and delicious.

Fried rice with fragrant sakura shrimp. The sakura shrimp is crispy, and the rice is full of oceanic flavor, with a unique taste.

Fried rice with fresh oysters. The oysters are plump and juicy, adding moisture and a fresh flavor to the fried rice.

Chewy udon noodles stir-fried with various seafood (shrimp, clams, squid, etc.) and vegetables. The noodles absorb the delicious sauce, smooth and tasty.

Classic Taiwanese white cut chicken. High-quality chicken is cooked, cooled, with crispy skin and tender meat. Dipping in minced garlic soy sauce enhances the flavor.

Scallion Oil Chicken. Cooked chicken is drizzled with hot scallion oil, releasing a rich aroma, and the chicken is tender and juicy.

Whole saury is salt-grilled. The fish meat is firm, with a unique bitter-sweet taste, crispy skin and fragrant meat, a squeeze of lemon juice enhances the flavor.

Fish jaw with abundant fat is slow-roasted. The meat is delicate and tender, rich in collagen and with a fatty aroma.

Marinated pork belly is roasted until the skin is crispy. Served in slices, savory and not greasy, it's very refreshing and pairs well with drinks when served with pickled scallions and vinegar sauce.

Chicken thigh is simply salt-grilled, preserving its original flavor. Crispy skin, juicy meat inside, tender and delicious.

Whole medium squid is brushed with sauce and grilled. Chewy and fresh texture, with a charcoal-grilled aroma, served in rings.

Mackerel with abundant fat is grilled whole. The fish meat is firm and juicy, moderately salty and fragrant, with high nutritional value.

Fresh clams are cooked in soup, usually with ginger slices and chopped scallions. The broth is clear and sweet, the clam meat is plump, good for sobering up and warming the stomach.

Fat oysters are cooked in clear broth, served with pickled vegetables and ginger slices. The broth is full of oceanic flavor, and the oysters are tender.

Tender fish fillets are cooked in soup, with a light flavor. The fish is delicate and easy to eat, and the soup is sweet.

Daylilies are stewed with pork ribs. The daylilies are crisp and tender, the broth has a light floral aroma and the richness of pork ribs, refreshing and delicious.

A hearty hot pot with various seafood (shrimp, crab, shellfish, fish fillets, etc.) and vegetables. The broth is incredibly fresh and delicious, suitable for sharing among many.

Classic Taiwanese chicken soup. Stewed chicken with pickled pineapple sauce and bitter melon. The soup is sweet and slightly bitter, becomes smoother with every sip, and has a cooling effect.

Chicken soup is stewed with pickled peeled chili peppers. The soup is slightly spicy and sweet, with a unique chili aroma, and the chicken is tender and flavorful.

Chicken soup is stewed with plenty of garlic and clams. The garlic becomes soft and not pungent after stewing, the soup is rich and sweet, and can enhance immunity.

Traditional Taiwanese large pot dish. Fried fish pieces are cooked with taro in broth and rice noodles. The soup is rich and full of taro aroma, the rice noodles are soaked in the broth, very hearty.

Tofu is pan-fried and then drizzled with black pepper sauce on a hot iron plate. Sizzling and fragrant, the tofu is tender and flavorful.

Fresh oysters are cooked on an iron plate with onions and black pepper sauce. The iron plate keeps it hot, the oysters are tender, and the sauce is spicy and appetizing, perfect with rice.

Diced chicken and vegetables are stir-fried on an iron plate with sauce. The chicken is tender, the iron plate has a strong aroma, and the flavor is rich, suitable for accompanying meals.

Taiwanese specialty pig's blood cake is cut into cubes and cooked in the three-cup style (sesame oil, soy sauce, rice wine). Chewy and soft texture, with a blend of sweet, salty, and basil flavors.

Fried stinky tofu is braised in three-cup sauce. The stinky tofu absorbs the rich sauce, with a special aroma that pairs perfectly with basil.

King oyster mushrooms are cut into cubes and cooked in the three-cup style. The king oyster mushrooms have a meat-like chewy and juicy texture, with a rich soy sauce aroma, a popular vegetarian dish.

Fish jaw with abundant fat is deep-fried and then cooked in three-cup sauce. The fish meat is delicate and oily, the three-cup sauce removes gaminess and is refreshing, with excellent flavor.

One of Taiwan's most representative dishes, Three Cup Chicken. Chicken is braised with sesame oil, soy sauce, rice wine, and basil until the sauce reduces. The aroma is intoxicating and extremely appetizing, perfect with rice.

Medium squid is cooked in the three-cup style. The sweetness of the seafood combines with the rich soy sauce and basil aroma, with a chewy texture and intense flavor.

Whole yellow croaker is deep-fried until crispy, then drizzled with sweet and sour sauce. The fish meat is delicate and delicious, the presentation is grand, and the sweet and sour flavor is suitable for all ages.

Whole yellow croaker is deep-fried and then drizzled with Thai lemon sauce. Crispy on the outside, the sour and spicy refreshing lemon aroma enhances the freshness of the fish.