Wang Ji Fu Cheng Rou Zong

This is the restaurant's signature meat dumpling. The glutinous rice is seasoned and stir-fried, then wrapped with ingredients such as braised pork, shiitake mushrooms, and chestnuts, steamed in bamboo leaves. It has a soft and sticky texture, with a rich soy sauce aroma and the fragrance of bamboo leaves. It is usually drizzled with sweet chili sauce or soy paste and served with cilantro.

This is a vegetarian glutinous rice dumpling with only glutinous rice and plenty of peanuts as filling, usually cooked by boiling. It has a very soft and dense texture, a rich peanut aroma, and the unique fragrance of the shell ginger leaf. It is usually sprinkled with peanut powder and cilantro, and drizzled with soy paste when eaten.

This is a sweet dumpling with glutinous rice filled with a fine and smooth red bean paste. The texture is chewy, and the red bean paste is sweet but not greasy. It is usually eaten as a dessert, and can be enjoyed hot or cold.

A traditional rice dish made by grinding Japonica rice into a paste, adding ingredients like braised pork sauce, shiitake mushrooms, and salted egg yolk, then steaming it in a bowl. The texture is soft and chewy, with a mild flavor that relies mainly on the sauce for taste. It is usually cut into pieces and drizzled with special garlic-flavored soy paste.

This is a classic Taiwanese snack with a thick, starchy broth containing red vermicelli and braised large intestines. The broth is savory and smooth, the intestines are tender and flavorful, with the aroma of bonito broth. Eat it while hot, and you can add black vinegar, minced garlic, or chili to taste.

Clear soup simmered with white radish, with white fish balls made from fish paste. The soup is sweet and clear, the radish is tender and juicy, and the fish balls are chewy and delicious. This is a refreshing soup, perfect to pair with rich meat dumplings or savory rice pudding.