Tian Qiao Xia Bei Gang Li Sheng Chao Yang Rou

A thick soup featuring lamb slices, flavored with satay sauce and basil. The broth is sweet and rich, with tender lamb. Best enjoyed hot, often served with a dash of black vinegar for added flavor.

Lamb slices and water spinach stir-fried with classic satay sauce over high heat. The flavor is salty and rich, with a strong garlic and satay aroma. A dish that pairs very well with drinks or as a side dish.

Yellow noodles stir-fried with lamb, water spinach, and satay sauce. The noodles absorb the rich sauce, resulting in a moist and smooth texture. Enjoy the tenderness of the lamb and a satisfying meal.

A clear soup simmered with Chinese angelica herbs, adding tender lamb slices. The broth is dark in color, with a sweet and smooth taste, and a faint herbal aroma without any gamey smell. Lamb can be dipped in doubanjiang (bean paste).

Fresh squid slices quickly stir-fried with satay sauce and spices. The squid has a crisp, springy, and delicious texture, coated in a rich sauce. A common stir-fried seafood dish at Taiwanese night markets.

Thick-cut white snow snail meat, stir-fried with basil, chili, and sauce over high heat. Chewy and springy texture, full of basil and sauce aroma. Perfect for those who enjoy a chewy texture.

Black snail meat with a crisp texture, usually stir-fried with plenty of garlic, basil, and satay sauce. The flavor is salty, slightly spicy, and the texture is crisp. A classic Taiwanese bar snack.

Cleaned duck or pork intestines, quickly stir-fried over high heat. Extremely crisp texture, with a satisfying crunch when chewed. Usually seasoned sour-fragrant or salty-spicy, very appetizing.

Long and slender arrow bamboo shoots with a crisp and tender texture. Stir-fried with shredded meat or doubanjiang, retaining the shoots' natural sweetness. Refreshing and not greasy.

Whole fresh shrimp stir-fried with shell and meat over high heat, flavored with scallions, ginger, and garlic. The shrimp meat is firm and sweet, with sauce coating the shells. Peeling is required, leaving a lingering deliciousness.

Fresh clams stir-fried with basil and garlic over high heat. As the clams open, their juices flow out and mix with the sauce. The clam meat is plump and delicious, full of oceanic flavor.

A clear soup made with fresh clams and ginger slivers. The broth is a light milky white, with an extremely fresh and refreshing taste. Ginger removes any fishiness and warms the stomach, very palate-cleansing.