Taiwanese Salted Crispy Chicken Tonghua Direct Store - Taiwanese Popcorn Fried Chicken King (Tonghua Restaurant)

Boneless chicken pieces, battered and deep-fried. Golden and crispy exterior, tender and juicy meat. Sprinkled with special pepper salt, savory and appetizing. Usually enjoyed with basil or garlic, it's Taiwan's most classic night market snack.

Squid mouth part, round like pearls. Chewy and springy texture, becomes more fragrant with chewing. Usually an excellent appetizer when fried until crispy.

Squid leg pieces, battered and deep-fried. Thick and chewy meat, full of umami. Rich seafood aroma when chewed.

Whole small fish with roe, deep-fried until crispy. The belly is full of roe when bitten, rich in texture and with a unique aroma.

Bite-sized crabs, usually deep-fried whole until crispy. Thin shells are edible, the meat is sweet and tender, with a rich crustacean aroma.

Fresh onion rings, battered and deep-fried. Crispy batter on the outside, the onion inside releases sweetness when heated, soft and tender texture.

Fried chicken balls, bite-sized like popcorn. One bite each, crispy outside and soft inside, convenient to eat, very popular with children.

Whole chicken breast, pounded flat, battered and deep-fried, generous portion. Crispy exterior, thick and juicy meat, a very representative Taiwanese street food.

Whole large chicken leg, deep-fried, retaining plenty of juice. Crispy skin and tender meat, smooth texture, highly satisfying.

Tofu made with eggs, cut into pieces and deep-fried. A thin crispy shell forms on the outside, while the inside is as smooth and hot as pudding, with an egg aroma.

Chicken skin, deep-fried at high temperature to render excess fat. Crispy like crackers, with a rich fatty aroma.

Chicken cartilage, battered and deep-fried. Crispy and chewy texture, becomes more fragrant with chewing, perfect with drinks.

Bone-in chicken breast pieces, commonly known as triangle bone or chicken carcass. Less meat but very flavorful to gnaw on the bone, suitable for those who enjoy gnawing bones.

Fish paste product, shaped into strips. Expands after frying, with a fluffy and chewy texture, and a sweet fish flavor, a must-order side dish.

Fish paste product, pressed into a flat shape. Firm and elastic texture, with the sweet flavor of fish.

Seasoned glutinous rice stuffed into sausage casing. Slightly crispy exterior after frying, soft and sticky glutinous rice inside, very filling.

Potatoes cut into small cubes and deep-fried. Golden and crispy on the outside, soft and fluffy inside, with the original aroma of potatoes.

Classic long, thin fried potato fries. Crispy outside and soft inside, delicious with salt and pepper, a popular snack.

Sweet potato strips, deep-fried. Soft and sweet texture, often sprinkled with plum powder for a sweet and sour, appetizing flavor.

A steamed cake made from rice batter and shredded radish. After being cut into pieces and deep-fried, the exterior forms a crispy shell, while the interior is soft and tender, with a light radish aroma.

A traditional snack made from glutinous rice mixed with animal blood and steamed. Crispy on the outside and soft and chewy on the inside after frying, with a unique texture.

Rice cake with taro chunks, savory flavor. Rich taro aroma after frying, firm texture.

Sweet taro rice cake. Crispy outside and soft inside after frying, with a sweet taro aroma, suitable as a dessert.

Square firm tofu. Crispy and bubbly surface after frying, retains the chewy texture and bean aroma of tofu inside.

Chewy and delicate tofu product. Slightly puffs up after frying, very flavorful when seasoned with pepper salt.

Small glutinous rice balls, often in colorful varieties like red and white. Crispy outside and soft and chewy inside after frying, a festive and fun snack.

Chicken tailbone, rich in fat. Cleaned and deep-fried, tender and juicy, with a unique fatty aroma.

Chicken gizzard muscle, firm and crispy texture. Becomes chewier after frying, without excess oil.

Chicken heart, tender and slightly elastic texture. Retains the rich flavor of offal after frying.

Cleaned chicken intestines. Fried until crispy, the texture is as crunchy as crackers, a great companion for drinks.

Bacon slices wrapped around scallions or enoki mushrooms, skewered and deep-fried. The salty aroma of bacon perfectly combines with the sweetness of the vegetables, juicy and not greasy.

Pork balls with minced shiitake mushrooms. Chewy texture, with a rich aroma of shiitake and pork when chewed.

Ball or block-shaped food made from squid paste. Golden exterior, sweet and chewy interior, full of seafood flavor.

Cleaned large intestines, stuffed with scallions and deep-fried. Extremely crispy exterior, soft and juicy interior, scallion aroma cuts through greasiness, a popular deluxe snack.

Whole century egg, battered and deep-fried. High temperature mellows the unique flavor of the century egg, crispy outside and soft/mushy inside, unique flavor with teriyaki sauce.

Chicken wings coated in crispy batter and deep-fried. Thin and crispy skin, tender meat, suitable for those who enjoy gnawing meat off the bone.

Cleaned chicken necks, fried until fragrant. Firm meat, mainly for the pleasure of gnawing the small pieces of meat between the bones.

Whole fresh shiitake mushrooms, lightly battered and deep-fried. Retains the mushroom's moisture and unique aroma, tender and juicy texture.

Fresh broccoli florets, battered and deep-fried. Crispy and tender texture, absorbs the savory seasoning powder, a refreshing vegetable option.

Fresh green beans, deep-fried to maintain their vibrant green color. Crispy and refreshing texture, with natural sweetness, balances the greasiness of fried foods.

Green pepper slices, quickly deep-fried. Retains moisture and crispness, with the unique fresh aroma of green pepper.

Sweet corn segments, deep-fried. The corn kernels become sweeter after heating, delicious with sauce or salt and pepper.

Cabbage slices, deep-fried. Becomes crispy and sweet, similar to dehydrated vegetables, very refreshing.

Pumpkin slices, battered and deep-fried. Crispy outside and soft inside, with a rich natural sweetness of pumpkin, delicate like a dessert.

Fresh water bamboo shoots (美人腿), cut into chunks and deep-fried. Tender and juicy texture, with a light sweetness, very refreshing.

Whole bunch of enoki mushrooms, battered and deep-fried. Opens up like a fan after frying, extremely crispy texture, fun to eat like crackers.

King oyster mushroom chunks, battered and deep-fried. Thick and juicy meat, chewy texture similar to abalone, delicious.

Tender baby corn cob. Crispy and sweet texture, the whole cob is edible, refreshing and not greasy.

Premium beef cubes, skewered or fried. Firm texture, rich buttery aroma, suitable for red meat lovers.

Marinated pork cubes, skewered. Firm and elastic after frying, savory and flavorful.

Octopus leg pieces, cut into chunks. Chewy and springy meat, concentrated umami, becomes more flavorful with chewing.

Thin tofu skin, folded and deep-fried. Fried extremely crispy, layered, makes a crunching sound when bitten.

Japanese Mochi, deep-fried. Slightly crispy exterior, soft and stretchy inside, usually served with peanut powder or condensed milk, sweet but not greasy.

Two cookies sandwiching thick taro paste, deep-fried. Crispy cookies, smooth and sweet taro paste, a classic old-fashioned snack.

Shrimp paste wrapped in dough and fried into a round cake. Crispy exterior, delicious filling, usually served sliced, rich in texture.

Mozzarella cheese, battered and deep-fried. When eaten hot, it can be pulled into long cheese strings, rich in milky flavor, soft and chewy texture.

Ball-shaped snack with a bursting filling flavored with salmon roe. The soup bursts in your mouth when bitten, full of umami.

Miniature pork pancakes. Crispy exterior, filling is full of meat juice, be careful of hot soup splashing out when eating.

Spiral-shaped pastry snack. Golden and crispy on the outside after frying, with soft, shredded dough inside and a faint milky aroma.

Taro paste wrapped around custard filling, fried into balls. Creamy taro aroma on the outside, sweet and flowing custard on the inside, double texture.

Whole fresh baby squid, lightly battered and deep-fried. Tender and chewy meat, rich seafood flavor, crispy exterior adds texture.

Fish paste mixed with shredded burdock root, made into tempura. In addition to the sweetness of the fish paste, it has the unique aroma and crisp texture of burdock.

Loofah chunks, coated in crispy batter and deep-fried. Crispy exterior, juicy and tender loofah inside, sweet and refreshing, cuts through greasiness.

Apple slices, battered and deep-fried. The sweet and sour taste of the apple becomes more pronounced after heating, with a slightly soft texture, like a warm dessert.

Whole Oreo cookies, battered and deep-fried. The exterior is soft like cake, the cookie and cream inside melt, high sweetness, rich flavor.

Handmade squid balls, usually with visible squid chunks. Firm and chewy texture, with a richer umami flavor than regular fish balls.

Chicken breast connected to the wing, particularly tender meat. Many bones, suitable for those who enjoy gnawing meat off the bone and savoring the juices.