Taipei Mei Wei Xiao Guan

Fresh seasonal vegetables stir-fried over high heat to retain crispness and original flavor. Refreshing taste. Suitable for pairing with all kinds of heavy-flavored dishes.

Shredded napa cabbage stir-fried with a special sauce, usually with a sweet and sour appetizing flavor. Crispy and refreshing texture. Suitable as an appetizer.

Classic Sichuan dish, stir-fried with bean paste, minced garlic, and minced ginger. The eggplant is soft and flavorful. Savory and slightly spicy taste. Although named "fish-flavored," it usually contains no fish. Very good with rice.

Stir-fried with fresh basil and eggplant, with a rich aroma. The eggplant is tender and absorbs the sauce and the fragrance of the basil. A popular Taiwanese home-style dish.

Eggplant and intestines stewed in a casserole. The intestines are cleaned and chewy, and the eggplant absorbs the soup. Rich and savory flavor, best enjoyed hot.

A casserole dish combining tender eggplant and handmade Sichuan meatballs (pork balls). The meatballs are firm, and the broth is delicious. Suitable for diners who enjoy hot soup and meatballs.

Tender sweet potato leaves stir-fried or simmered with chopped preserved egg. The unique aroma of the preserved egg enriches the layers of the vegetables. Smooth texture, unique flavor.

Bitter melon slices stir-fried with salted egg yolk. The sandy texture of the salted egg coats the bitter melon. Savory with a slightly bitter and sweet aftertaste. A classic Taiwanese stir-fry.

King oyster mushrooms deep-fried into cubes and then coated with a rich salted egg yolk sauce (Golden Sand). Crispy outside, juicy inside, with a strong egg yolk aroma. Suitable for those who love salted egg yolk flavor.

King oyster mushrooms stir-fried over high heat with "three cup" sauce (sesame oil, soy sauce, rice wine), with fresh basil added for aroma. Chewy and juicy texture, balanced sweet and savory with wine aroma.

King oyster mushrooms stir-fried with dried chilies and Sichuan peppercorns. The king oyster mushrooms have a meat-like texture, paired with spicy seasoning. A vegetarian-style dish that is appetizing.

Luffa gourd simmered with fresh clams, without excessive seasoning, relying on the natural sweetness of the ingredients. The broth is clear and delicious, and the luffa gourd is tender. Suitable for those who prefer light flavors.

Yellow chives and dried tofu shreds stir-fried quickly. Yellow chives have a unique aroma, and the dried tofu shreds are tender. A home-style stir-fry with a delicate texture.

Famous Sichuan dish, tender tofu cooked with minced meat, Sichuan peppercorns, and chili oil. Numbing, spicy, fresh, and fragrant taste, with tender and hot tofu. Definitely a "rice killer."

Originating from "Juancun" (military dependents' villages) cuisine, tender tofu is drizzled with a "Shaozi" sauce made from stir-fried minced meat, wood ear mushrooms, and bamboo shoots. Savory and home-style flavor, not as spicy as Mapo Tofu. Suitable for all ages.

Deep-fried egg tofu until the skin is slightly wrinkled and golden, while the inside remains tender. Served with a special sauce. Crispy outside, smooth inside, full of egg flavor.

Tofu pan-fried and then braised with soy sauce, sugar, and other seasonings, often with mushrooms or vegetables. The tofu absorbs the sauce, with a balanced savory and sweet taste.

Fresh shrimp and tender tofu braised together. Smooth and refreshing texture, with the umami of seafood. Suitable for children or those who prefer light flavors.

Deep-fried tofu cubes coated with salted egg yolk sauce. The sandy texture of the salted egg yolk contrasts with the tenderness of the tofu. Rich and savory, very popular.

Classic Taiwanese home-style dish, diced preserved radish mixed with egg batter and pan-fried into a thick omelet. The savory crispness of the preserved radish perfectly combines with the fluffy and fragrant egg.

A baked omelet made with a large amount of fresh basil. The unique aroma of basil intertwines with the egg flavor. A simple yet fragrant dish.

Thick omelet made with baby fish (dried small fish). Rich in calcium, tender texture with the umami of small fish. Nutritious, suitable for family enjoyment.

Fresh shrimp mixed with egg batter and pan-fried until golden and fluffy. Every bite offers the springiness of shrimp and the tenderness of egg. Rich texture.

Shrimp stir-fried with partially cooked egg liquid, maintaining a tender and moist egg texture. Similar to Cantonese style. Delicate and smooth texture, full of umami.

Thick baked omelet drizzled with a slightly spicy and savory "fish-flavored" sauce. The sauce usually contains garlic, ginger, and bean paste. Rich flavor, very appetizing.

Deep-fried preserved eggs stir-fried with dried chilies and peanuts. The chewy texture of the preserved eggs pairs with the spicy flavor of Kung Pao. A creative and good dish with drinks.

Deep-fried preserved eggs cooked with sesame oil, soy sauce, and rice wine, with fresh basil added. The preserved eggs have a slightly crispy exterior, absorbing the aroma of the "three cup" sauce. Unique flavor.

Stinky tofu cubes cooked with baby bok choy. The sweetness of the baby bok choy balances the strong flavor of the stinky tofu, and it absorbs the soup. Tender and juicy texture.

Stinky tofu cubes deep-fried or braised, then seasoned with a generous amount of minced garlic. Rich garlic aroma complements the unique flavor of stinky tofu. A choice for those who love strong flavors.

Stinky tofu stewed in a spicy and numbing broth until flavorful. The pores of the tofu absorb the spicy broth, bursting with flavor when bitten. Spicy and addictive, suitable with rice.

Tender and smooth duck blood stewed in Sichuan spicy and numbing soup. The texture is as smooth as jelly, with the numbing aroma of Sichuan peppercorns and the spiciness of chili peppers.

A casserole combining various seafood (such as shrimp, clams, squid) and tofu. The broth is rich and delicious, and the tofu is smooth. A hearty casserole dish.

Stinky tofu cubes deep-fried or braised, then stir-fried with classic "three cup" sauce (sesame oil, soy sauce, rice wine). Fresh basil adds aroma. Crispy outside, tender inside.

A combination of pork belly slices and stinky tofu, seasoned with a numbing and spicy flavor. The fat from the pork belly combines with the unique flavor of the stinky tofu, with a numbing kick from Sichuan peppercorns.

Usually refers to bitter melon stuffed with meat or similar dishes, taking advantage of bitter melon's bitterness and sweet aftertaste. The bitter melon is soft and flavorful, paired with the sweetness of the filling. Rich layers of flavor.

Green beans deep-fried and then stir-fried with minced meat, preserved vegetables, and minced garlic. The green beans are slightly wrinkled on the surface, with a crispy and savory texture. A classic dish that goes well with rice.

Fried squid rings stir-fried with a generous amount of fried garlic. The squid is chewy and springy, with a strong and crispy garlic flavor. Suitable with drinks.

Classic Taiwanese Hakka dish, stir-fried with pork belly, dried squid, dried tofu, and celery over high heat. Rich and chewy texture, savory and oily. Excellent with rice.

Whole soft-shell crab deep-fried, then stir-fried with a generous amount of "Bifengtang" seasonings like fried garlic and chili. The crab can be eaten shell and all, crispy outside, fresh inside, with a strong garlic aroma.

Cleaned large intestines deep-fried until the skin is crispy, then stir-fried with dried chilies and Sichuan peppercorns. The intestines are chewy and springy, with an addictive spicy flavor.

Intestines stuffed with green onions, deep-fried, and sliced. Crispy outside, tender inside, with green onions in the middle to cut through richness and add aroma. Usually served with pepper salt.

Boiled pork slices drizzled with a Sichuan peppercorn sauce. The pork slices are tender, and the sauce is sour, spicy, and numbing. A refreshing cold or warm dish.

Stir-fried with diced garlic sprouts, minced meat, fermented black beans, and chili peppers over high heat. The black fermented black beans scattered throughout resemble "fly's heads," hence the name. Crispy and savory, extremely good with rice.

Large handmade pork meatballs, deep-fried then braised, served with napa cabbage. The meatballs are soft and juicy, and the cabbage absorbs the delicious meat juices. Suitable for sharing among many.

Chicken pieces are stewed for a long time, resulting in a golden broth. The chicken is tender and falls off the bone, with a rich and delicious sauce. A warming and nourishing dish.

A beef dish cooked in the Sichuan spicy and numbing style. The beef slices are tender, the broth is bright red and spicy, with an enticing aroma. A must-order for those who love heavy-spicy dishes.

Famous Jiangzhe dish, pork belly with skin braised until tender, with a bright red color. Rich but not greasy, melts in your mouth, with the aroma of Shaoxing wine.

Diced chicken deep-fried and then stir-fried with "Bifengtang" seasonings like fried garlic and fermented black beans. Crispy outside, tender inside, with a rich garlic aroma. A fragrant dish perfect with drinks.

World-famous Sichuan dish, diced chicken stir-fried with dried chilies and peanuts. The chicken is tender, with a sweet and sour (lychee flavor) spicy taste.

Iconic Taiwanese dish, chicken cooked with one cup of sesame oil, one cup of soy sauce, and one cup of rice wine, with fresh basil added before serving. A blend of savory and sweet, with a captivating aroma.

Diced chicken stir-fried over high heat with sweet bean paste, often with diced cucumber. Rich and sweet bean paste flavor, tender chicken. Suitable for those who don't eat spicy food.

Deep-fried chicken cubes coated in a sweet and sour sauce. Crispy exterior, with a sweet and sour flavor that is very appetizing. Widely loved.

Diced crispy chicken found among a large amount of dried chilies and Sichuan peppercorns. The chicken is dry, fragrant, numbing, and spicy. A Sichuan dish perfect with drinks.

Cooked chicken legs steeped in a braising liquid of Shaoxing wine or Huadiao wine and chilled. Crispy skin, jelly-like meat, with a rich wine aroma. A refreshing cold dish.

Diced fried chicken leg steak drizzled with a sour, spicy, and numbing sauce (containing fish sauce, chili, Sichuan peppercorns). Crispy skin, appetizing and palate-cleansing sauce. Flavor leans towards Thai-Vietnamese cuisine.

Famous Sichuan cold dish, poached chicken drizzled with a sauce made from red oil, Sichuan peppercorns, and various seasonings. Combines numbing, spicy, fresh, fragrant, and tender.

Usually refers to a Thai-style spicy and sour mixed chicken, using a lot of herbs and spicy sauce. Sour, spicy, and refreshing taste with a Southeast Asian flair.

Steamed white rice, cooked to be fluffy and distinct. Essential for pairing with rich Chinese dishes.

Chopped bok choy simmered with rice, often with "homeland meat" or sausage for flavor. The rice absorbs the aroma of vegetables and meat, with a moist and rich texture.

A large portion of Shanghai-style vegetable rice, suitable for sharing among many. The aroma of bok choy and cured meat permeates every grain of rice, creating a unique flavor.

Fresh clams stir-fried over high heat, with fresh basil added before serving. Clams are sweet and fresh, with a rich basil aroma. A classic Taiwanese stir-fry.

Fish fillets are flash-fried and then drizzled with a sweet and sour sauce. The fish is tender, with an appetizing sour and fragrant taste. Boneless and easy to eat.

Snow vegetables (pickled vegetables) stir-fried with fish fillets. The unique savory aroma of snow vegetables complements the freshness of the fish. Refreshing taste.

Deep-fried boneless fish fillets coated in a bright red sweet and sour sauce. Crispy outside, tender inside, sweet and sour. A dish loved by both adults and children.

Blanched fish fillets drizzled with a special minced garlic soy sauce. Preserves the original flavor of the fish, very flavorful with garlic.

Crispy fried bean crumbs cover steamed fish fillets. The savory crispness of the bean crumbs creates a wonderful contrast with the tender fish.

Fish fillets braised in spicy bean paste, often accompanied by tofu. Savory and slightly spicy taste, the sauce is very good with rice.

Famous Sichuan dish, fish fillets are blanched in a spicy oil broth filled with dried chilies and Sichuan peppercorns. The fish is extremely tender, numbing, spicy, fresh, and fragrant.

Large shrimp stir-fried with dried chilies and peanuts. The shrimp are springy, with the characteristic "kung pao" spicy-sweet (lychee) flavor.

Shrimp stir-fried with simple seasoning, sometimes with scallion segments or peas. Allows you to taste the original sweetness and crispness of the shrimp.

Popular Taiwanese dish, fried shrimp balls and pineapple slices mixed with mayonnaise. A combination of crispiness, sweet and sour, and creamy flavors, with a rich texture.

Fried shrimp balls coated with salted egg yolk sauce (Golden Sand). The savory saltiness of the salted egg yolk perfectly coats the sweet shrimp, with a memorable sandy texture.

Whole shrimp deep-fried until the shell is crispy and the meat is tender, then tossed with salt and pepper, chopped scallions, and garlic. Suitable to eat with the shell, savory, fragrant, and crispy, perfect with drinks.

Fresh squid cooked with sesame oil, soy sauce, and rice wine. The squid is chewy and fresh, with a rich "three cup" sauce aroma and basil for flavor.

Fried squid rings coated with a rich salted egg yolk sauce. Crispy and savory coating with chewy squid, excellent flavor.

Fried squid rings with "Bifengtang" seasonings like fried garlic and chili. Rich garlic aroma, crispy texture. A choice for those who love strong flavors.

Fresh clams braised with fermented black beans and tofu. The savory sweetness of the fermented black beans brings out the umami of the clams. A dish that is very good with rice.

Plump fresh clams blanched and covered with crispy fried bean crumbs. Rich texture, full of umami and bean aroma.

Fresh clams coated in batter and deep-fried, nicknamed "oyster crisp." Crispy exterior, tender and juicy inside. Served with pepper salt.

Fresh clams cooked with fried dough sticks. The fried dough sticks absorb the clam broth, becoming soft and flavorful. Unique texture.

Fresh cod fillet steamed, seasoned only with scallions, ginger, and a little soy sauce. The meat is delicate and snow-white, rich in fat, and melts in your mouth.

Steamed cod topped with plenty of stir-fried bean crumbs. The crispiness of the bean crumbs balances the richness of the cod, adding texture.

A clear soup based on tomatoes and tofu. The broth is sweet and sour, refreshing, healthy, and appetizing.

A thick soup made with seaweed and baby fish (dried small fish). Smooth texture, with a fresh oceanic flavor.

Pickled cabbage and fresh clams cooked into a soup, with ginger shreds to remove fishiness. The broth is sour, fragrant, and delicious, with plump clams. Very palate-cleansing.

Simple clam clear soup, with only ginger shreds and chopped scallions. Fully brings out the sweetness of the clams, clear and delicious soup.

A casserole dish with a fried fish head as the base, stewed with abundant ingredients (cabbage, tofu, meatballs, etc.). The broth is rich, milky white, and full of umami.

A large portion of lion's head casserole, containing 4 large meatballs. Suitable for group gatherings, with abundant ingredients and a flavorful broth that goes well with rice.

Medium-sized lion's head casserole, containing 2 large meatballs. Suitable for small to medium-sized families.

A casserole dish with a single lion's head, suitable for a smaller number of people to enjoy this classic "kung fu" dish.

A luxurious casserole featuring beef as the main ingredient. The beef is stewed until tender, and the broth is rich and mellow. Warming and satisfying.

A casserole combining various seafood and land ingredients (meat, seafood, vegetables). The broth blends the essence of all ingredients, offering a rich and diverse flavor.

A single lion's head, can be added as an extra ingredient or for a taste.

Shredded dried tofu and shredded beef stir-fried together. The tenderness of the dried tofu combines with the savory flavor of the beef, a home-style dish that goes well with rice.

Beef slices stir-fried with a large amount of scallion segments over high heat. Rich scallion aroma, tender and juicy beef. A classic Chinese stir-fry.

Shredded pickled cabbage stir-fried with shredded beef. Sour and appetizing, tender beef, unique flavor.

Shredded beef stir-fried with dried chilies and peanuts. Numbing, spicy, fresh, and fragrant, with a rich texture. Suitable for those who like strong flavors.

Tender yellow chives stir-fried with shredded beef. Yellow chives have a special crisp and tender texture and pair very well with beef.

Shredded beef stir-fried with "three cup" sauce (sesame oil, soy sauce, rice wine). Rich aroma, with basil adding flavor.

Bitter melon stir-fried with shredded beef, often with fermented black beans for flavor. The bitter melon has a sweet aftertaste, and the beef is tender.

Shredded beef stir-fried with fried dough stick pieces. The fried dough stick is crispy or slightly soft and absorbs the sauce, creating an interesting texture.

Shredded dried tofu and shredded pork stir-fried, simply seasoned. Tender texture, a simple home-style dish.

Boiled pork belly slices drizzled with a rich minced garlic soy sauce paste. The pork slices are rich but not greasy, with a strong garlic aroma.

Classic Sichuan dish, boiled pork belly slices are stir-fried again with dried tofu, cabbage or garlic sprouts, and bean paste. Savory and slightly spicy, very good with rice.

Pork slices stir-fried over high heat with sweet bean paste, often with cabbage or scallions. Rich bean paste flavor, leaning towards sweet.

Shredded pork stir-fried with a "fish-flavored" sauce made from pickled chilies, ginger, garlic, vinegar, and sugar, often with shredded wood ear mushrooms and bamboo shoots. A balance of sweet, sour, savory, and spicy, very appetizing.

Northern dish, shredded pork stir-fried with sweet bean paste until rich and reddish-brown, usually served over shredded scallions. Mix well before eating or wrap in pancakes. Savory and sweet taste.

Smoked cured meat slices stir-fried with cabbage. The smoky and savory flavor of the cured meat permeates the sweet cabbage.

A classic pairing, cured meat slices stir-fried with green garlic sprouts. The pungent aroma of garlic sprouts removes the greasiness of the cured meat, creating an excellent flavor.

A representative Sichuan dish, duck blood and large intestines stewed in a spicy and thickened sauce, served warm on a small stove. Numbing, spicy, fresh, and fragrant, extremely good with rice.

Shredded pickled cabbage stir-fried with shredded pork. The sour and refreshing taste removes the greasiness of the pork, crisp and appetizing.

Yellow chives and shredded pork stir-fried together. Yellow chives have a tender and crisp texture, with a mild aroma, and are a perfect match with shredded pork.