Taipower Lizhen Restaurant

Crispy fried pork ribs coated in a sweet and sour orange sauce, tender and juicy with a hint of fruitiness.

Crispy fried pork ribs with a rich garlic flavor, enhanced by crispy garlic bits for added aroma and texture.

A classic Sichuan dish: tender beef slices are immersed in spicy red oil broth, numbing, spicy, and very appetizing.

Green beans are stir-fried with deep-fried pork intestines, which are clean, tender inside, crispy outside, and savory.

Squid seasoned with "three cups" (soy sauce, sesame oil, rice wine), with basil added for aroma, chewy texture, and rich fragrance.

Sweet squid is stir-fried or deep-fried with a generous amount of minced garlic, boasting a rich garlic aroma that enhances the seafood's freshness.

Deep-fried shrimp balls coated in a sweet and sour pineapple sauce, served with mayonnaise, a classic dish loved by all ages.

Large shrimp balls are stir-fried with a rich salted egg yolk (golden sand) sauce, savory, crispy, and rich in flavor.

Shrimp balls stir-fried with dried chilies and peanuts, possessing the characteristic spicy flavor of Kung Pao dishes, with springy shrimp.

Plump fresh oysters are blanched and then drizzled with garlic paste and soy sauce, simple seasoning that highlights the natural sweetness of the ingredients.

Tender fish fillets are cooked in a spicy broth, absorbing the flavors of Sichuan peppercorns and chili peppers, smooth and spicy.

Pickled mustard greens are stir-fried with vermicelli, which absorbs the sour and savory juices of the greens, resulting in a smooth and appetizing dish.

A classic Sichuan dish: pork belly slices are cooked then stir-fried with dried tofu, garlic sprouts, and spicy broad bean paste, savory and slightly spicy, perfect with rice.

Pork slices are stir-fried over high heat with sweet bean sauce, resulting in a rich sauce flavor that is both sweet and savory.

A refreshing and flavorful home-style dish with shredded pork stir-fried with eggs, wood ear mushrooms, and vegetables.

Minced pork is stir-fried with vermicelli, which absorbs the savory meat juices, a simple yet delicious dish.

Shredded dried tofu is stir-fried with shredded pork, with a firm texture, a common Taiwanese home-style dish.

Thinly sliced pork belly is drizzled with a special garlic soy sauce, rich but not greasy, with a strong garlic flavor.

Pork belly slices are pan-fried to render the fat, then seasoned with salt and spices, resulting in a crispy, savory flavor.

Crispy fried pork ribs tossed with salt and pepper powder and minced scallions and garlic, savory and appetizing, suitable as a snack.

Fried pork ribs coated in a sweet and sour sauce, with a bright red color and a balanced sweet and sour taste.

Combines two ingredients (usually meat or offal) stir-fried until dry, full of wok hei and sauce aroma.

Thinly sliced savory cured pork is stir-fried with fresh garlic sprouts over high heat, the sweetness of the sprouts balancing the saltiness of the pork.

Crispy cabbage is stir-fried with cured pork, allowing the vegetables to absorb the savory flavor of the pork fat.

Diced chicken stir-fried quickly with sweet bean sauce, tender meat with a rich, sweet flavor.

Diced chicken stir-fried with Sichuan peppercorns and chili peppers, numbing, spicy, and fragrant, offering a stimulating taste.

A famous Sichuan dish: diced chicken stir-fried quickly with dried chilies and peanuts, offering a spicy flavor with the crunchiness of peanuts.

Fried chicken pieces coated in a sweet and sour, slightly spicy sauce, crispy outside and tender inside, a popular Hunan dish.

A cold appetizer of chicken, tender meat with crispy skin, drizzled with scallion oil sauce, refreshing and appetizing.

Beef slices are stir-fried with a generous amount of scallions over high heat, resulting in tender beef with a strong scallion aroma and wok hei.

Beef slices are stir-fried with oyster sauce, resulting in a rich and delicious flavor with tender meat.

Tender beef slices paired with semi-cooked scrambled eggs, moist and smooth in texture, suitable for all ages.

Lamb slices are stir-fried with satay sauce, the rich aroma of satay masking any gaminess of the lamb.

Lamb slices are stir-fried with bitter melon slices, the bitterness of the melon creating a unique contrast with the freshness of the lamb.

Seasonal fresh green vegetables are stir-fried, preserving their crispness and original flavor.

Stir-fried cabbage, crisp and lightly sweet.

Eggplant is deep-fried and then quickly stir-fried with sweet bean sauce or broad bean paste, resulting in a vibrant purple color and a soft, flavorful texture.

A classic Sichuan dish: eggplant is stir-fried with pickled peppers, ginger, and garlic to create a "fish-fragrant" flavor that is sour, spicy, salty, and sweet.

Thickly sliced king oyster mushrooms are braised in "three cup" sauce (sesame oil, soy sauce, rice wine), with a chewy texture resembling abalone.

Deep-fried king oyster mushrooms coated in salted egg yolk (golden sand), crispy and savory on the outside, juicy on the inside.

Napa cabbage is braised with dried shrimp (kai yang), resulting in tender, flavorful cabbage with a hint of seafood sweetness.

Green or white bitter melon is stir-fried with salted eggs. The savory flavor of the salted eggs balances the bitterness of the melon, creating a unique taste.

Sweet clams are braised with tender loofah, resulting in a clear and sweet broth with soft loofah.

Green beans are deep-fried until slightly wrinkled, then stir-fried with minced meat, preserved vegetables, and other ingredients, releasing a rich aroma.

A simple home-style fried egg with plenty of chopped scallions, blending the aroma of egg and scallions.

A classic Taiwanese dish: pan-fried egg stuffed with crunchy preserved radish (cai po), savory and pairs well with rice.

Thick baked omelet with basil, offering a unique and rich aroma with a fluffy texture.

Fresh and tender shrimp paired with lightly cooked scrambled eggs, moist and smooth in texture.

Deep-fried preserved eggs are chewy and springy, stir-fried in a Kung Pao style with dried chilies and peanuts, spicy and appetizing.

Pickled mustard greens are stir-fried with eggs, offering a sour and savory flavor that cuts through richness, a unique home-style dish.

Tender tofu is topped with "shaozi" sauce, made from stir-fried minced meat and sauce, savory and flavorful.

A famous Sichuan dish: tofu and minced meat are braised in a spicy sauce, numbing, spicy, and very appetizing.

Crispy outside, tender inside fried tofu, usually served with a dipping sauce.

Tofu is pan-fried and served on a hot sizzling plate, drizzled with black pepper sauce, creating a fragrant aroma.

Tofu is dipped in egg batter, pan-fried until golden, then simmered in broth, absorbing the liquid and becoming tender and delicious.

Crispy fried shrimp stir-fried with cereal, offering a unique grain aroma and crunchy texture.

Shrimp in shells are deep-fried at high temperature, resulting in a crispy shell and sweet shrimp meat, suitable for eating with the shell.

Fresh oysters are cooked on a hot sizzling plate with onions and sauce, full of fresh flavor.

Crispy fried oysters with a tender interior, best enjoyed with salt and pepper.

De-boned fish fillets are deep-fried until crispy and coated in a sweet and sour sauce, convenient and appetizing.

Fried fish fillets are tossed with salt and pepper spices, crispy on the outside and delicate on the inside.

Steamed cod is topped with crispy fried soybeans (dou su), the savory soybeans perfectly complementing the tender cod.

Fresh cod is steamed and then drizzled with hot scallion oil, releasing a rich aroma and preserving the fish's original flavor.

Cod is braised with spicy broad bean paste, savory and slightly spicy, very appetizing.

Whole yellow croaker is fried then braised, with a rich and flavorful braising sauce and delicious fish meat.

Yellow croaker is fried until crispy outside and tender inside, then drizzled with a sweet and sour sauce, a classic banquet dish.

Sea bass is steamed or braised with oyster sauce, resulting in a rich and fresh flavor.

A classic Taiwanese dish: commonly found tilapia (or sea bream) is braised, resulting in thick, tender meat with a savory sauce.

Tilapia is braised with spicy broad bean paste, resulting in a rich and spicy flavor.

Duck blood and pork intestines are stewed in a slightly spicy broth and kept warm over a "five-flavor stove", resulting in a tender, spicy, and flavorful dish.

Rice is stir-fried over high heat with eggs, resulting in distinct grains and a rich egg aroma.

Egg fried rice with shredded pork, adding meatiness and texture.

Egg fried rice with fresh shrimp, combining seafood freshness with egg aroma for a rich texture.

A thickened soup with tofu, shredded bamboo shoots, wood ear mushrooms, and other ingredients, balancing sourness and peppery heat, appetizing and warming.

A clear soup made with fresh clams and ginger slices, enhanced with basil to remove any fishiness and add freshness, resulting in a sweet and fresh broth.

A delicious clear soup made from clams, usually with ginger slices and chopped scallions, simple yet flavorful.

A light home-style soup, mainly with vegetables and tofu, with a refreshing and degreasing broth.

A soup combining "Guo Ta" tofu and various seafood (three delicacies), with a rich and delicious flavor.

A clear soup made with loofah and pork slices, where the sweetness of the loofah infuses the broth, making it refreshing and smooth.

King oyster mushroom slices and pork slices are cooked into a soup, with a rich texture and a clear, fresh broth.

House-made pickled mustard greens, an essential ingredient for making hot pot at home.

Thinly sliced raw pork belly, suitable for hot pot, with a good balance of fat and lean meat.

Raw beef slices, suitable for takeaway to cook hot pot at home.

Raw lamb slices, suitable for takeaway to cook hot pot at home.

Frozen tofu with many pores, easily absorbs soup.

Tender pork blood cubes, a common ingredient in Suan Cai Bai Rou Hot Pot.

The broth base for the Suan Cai Bai Rou Hot Pot, ready to be taken home and cooked with ingredients.

A refreshing cold appetizer, usually containing shredded dried tofu, vermicelli, and shredded vegetables.

Handmade fried meatballs, can be eaten directly or added to hot pot.

Crispy fried pork rib pieces, a hot pot ingredient.

Crispy and soft scallion pancake with distinct layers and a rich scallion aroma, a signature dim sum of this restaurant.

Special hot pot dipping sauce.

Signature Suan Cai Bai Rou Hot Pot, served in a traditional chimney copper pot, with a sour and appetizing pickled mustard green broth and pork belly slices.

A hot pot specially prepared for vegetarians, with a light broth and assorted vegetables and vegetarian ingredients.

A rich hot pot with assorted seafood, meat, and vegetables.

All-you-can-eat Suan Cai Bai Rou Hot Pot set, including pickled mustard greens, pork belly slices, various hot pot ingredients, as well as the famous scallion pancakes and cold appetizers. The broth becomes more flavorful as it cooks, suitable for group gatherings.