Wan Lin Lu Rou Fan

Fresh shrimp are chopped and stir-fried with onions, water chestnuts, and other ingredients over high heat, resulting in a chewy and crispy texture. Served wrapped in fresh lettuce, it is refreshing, not greasy, and rich in layers.

Fresh shrimp and batter are wrapped in bean curd skin and deep-fried with various seafood fillings. The skin is golden and crispy, and the filling is fresh and juicy.

Fresh prawns are simply blanched in saltwater, preserving their natural sweetness. The meat is firm and chewy, suitable for dipping in soy sauce or vinegar.

Prawns are deep-fried until the shells are crispy, then stir-fried with salt and pepper, scallions, and garlic. It is savory and flavorful, suitable for eating with the shells, and is a very popular appetizer.

Fresh squid is blanched and sliced, with tender and chewy meat. Paired with a sweet, sour, spicy, savory, and fragrant five-spice sauce, it enhances the freshness of the seafood.

Fresh squid is stir-fried over high heat with rich XO sauce. The sauce is rich, slightly spicy, and the squid is chewy, making it a flavorful seafood dish.

A combination of three selected seafood (such as shrimp, squid, sea cucumber, etc.) and vegetables stir-fried over high heat. The sauce is clear, preserving the crispness and freshness of the ingredients.

Fresh squid is stir-fried over high heat with vegetables, seasoned simply to enhance freshness. The texture is crisp and sweet, a home-style seafood dish.

Sea cucumber is rehydrated and then slow-braised in a soy sauce-based broth. The texture is soft, smooth, and rich in collagen, with a rich and delicious sauce.

Fish pieces are cut into strips, coated in batter, and deep-fried until golden. Drizzled with a balanced sweet and sour sauce. Crispy outside and tender inside, it is appetizing and suitable for all ages.

A classic Taiwanese dish seasoned with "three cups" of sesame oil, soy sauce, and rice wine, stir-fried with basil and ginger. The squid has a chewy texture and rich aroma.

Fresh prawns are cooked with Hua Diao wine (Shaoxing wine), releasing a rich aroma. The prawn meat absorbs the fragrance of medicinal herbs and wine, making it sweet and delicious.

Cooked chicken is cut into pieces and drizzled with special sesame oil. The skin is smooth and tender, the meat is juicy and not dry, with a light sesame oil aroma.

A platter composed of any three out of five classic cold dishes. Suitable for sharing, allowing you to taste the flavors of various appetizers at once.

One of Taiwan's most representative chicken dishes. Chicken is braised with sesame oil, soy sauce, and rice wine until the sauce is absorbed. It is flavored with basil for added aroma.

Chicken cubes are stir-fried with peanuts and dried chili peppers over high heat. The texture is tender, and the flavor is savory, slightly spicy, with a Sichuan peppercorn aroma, making it very appetizing with rice.

Tender chicken cubes are stir-fried with crispy cashew nuts. The nutty flavor of cashews complements the freshness of the chicken, creating a rich texture.

Premium cherry duck breast is smoked and then sliced. The meat is tender and delicate, with a unique smoky aroma, and the skin is rich and not greasy.

A famous dish from Jiangsu. Spare ribs are braised until tender and falling off the bone, with a bright red and thick sauce. The flavor is moderately sweet and savory, and the meat is tender.

Fried spare ribs are coated in a reddish sweet and sour sauce. The meat is firm and chewy, with a sweet and sour flavor, similar to sweet and sour spare ribs but with a richer sauce.

Spare ribs are cut into small pieces, deep-fried until golden and crispy, then stir-fried with salt, pepper, and spices. Crispy outside and tender inside, it is savory and dry, suitable for pairing with drinks.

Fried spare ribs coated in a sauce made with orange juice. It has a fresh fruity sweet and sour taste that is appetizing and not greasy, with tender meat.

A classic Chinese dish. Spare ribs are deep-fried and then coated in a sweet and sour sauce. The color is bright red, crispy outside and soft inside, with a balanced sweet and sour taste.

Fresh pork liver slices are pan-fried until the exterior is slightly browned and the interior is pink. The seasoning is savory, without any gamey taste, and the texture is uniquely tender.

Tender braised pork belly pieces are served with fresh shredded bamboo shoots. The pork belly is rich but not greasy, melting in your mouth. The bamboo shoots absorb the essence of the meat juices, providing a crisp and refreshing contrast.

Pork is shredded and stir-fried with a large amount of scallions over high heat. The shredded pork is tender, the scallion aroma is rich, and the flavor is savory and fresh, making it a home-style dish that goes well with rice.

A traditional Hakka specialty. Pork belly, dried tofu, and squid are cut into strips and stir-fried with scallions and celery. The texture is rich and chewy, savory and appetizing, and goes very well with rice.

Pork belly is marinated with red yeast rice and then deep-fried. The skin is reddish and crispy, with a unique aroma of wine and sweetness, with a good balance of fat and lean meat, offering a unique flavor.

Tender beef fillet is seasoned with black pepper sauce and served on a hot sizzling plate. The aroma is rich, the beef is tender and juicy, and the flavor is intense.

Tender beef fillet is stir-fried with a large amount of scallions over high heat. The beef absorbs the aroma of the scallions, is tender, and is a classic stir-fried dish.

Beef brisket is slow-cooked with fresh tomatoes. The beef is tender and flavorful, and the soup is rich, sweet, and sour, making it very appetizing and great with rice.

Tofu and minced meat are stewed in a spicy bean paste sauce. The texture is smooth, and the flavor is麻辣 (spicy and numbing), making it an excellent dish to accompany rice.

Tofu slices are pan-fried until golden brown on both sides, then braised in a flavorful sauce. The exterior has a slight chew, while the interior is soft and tender, with a rich sauce.

Tender tofu is stewed with crab roe (or crab roe flavored sauce). It has a golden color, smooth texture, and is full of umami, suitable for all ages.

A classic home-style dish. Eggs are scrambled until fluffy and then stir-fried with tomatoes. The taste is sweet and sour, tender, and juicy.

Tender green asparagus is stir-fried with fresh scallops. The texture is crisp and refreshing, with a light and delicious flavor.

Fresh seasonal vegetables are stir-fried over high heat, preserving their crispness and original flavor.

A common Taiwanese home-style dish. Chopped preserved radish is mixed with egg batter and pan-fried into a thick omelette. It is crispy outside and tender inside, with the savory and crisp texture of preserved radish.

Bitter melon slices are stir-fried with salted egg yolk. The sandy texture and savory flavor of the salted egg neutralize the bitterness of the bitter melon, creating a unique vegetable dish.

Eggplant is soft and flavorful, cooked in a "fish-flavored" sauce made with bean paste and minced garlic. The taste is sweet, savory, and slightly spicy, making it very appetizing with rice.

Green beans are deep-fried and then stir-fried until the skin is slightly wrinkled, with minced meat and dried shrimp for flavor. The texture is savory and dry, and the green beans are crisp.

A traditional Taiwanese banquet dish. Napa cabbage is stewed with collagen-rich fish skin. The broth is delicious, the cabbage is soft and flavorful, and the fish skin is smooth and chewy.