Xian Ding Wei Sheng Meng Hai Xian

Fresh live fish, price calculated by weight. Various cooking methods are available, such as steaming, braising, pan-searing, or soup. The meat is tender and suitable for sharing among many.

Plump male mud crabs. The meat is firm and sweet, suitable for steaming or stir-frying over high heat. A top choice for crab meat lovers.

Female mud crab with abundant roe. The roe is rich and mellow, and the crab meat is delicate. Suitable for steaming to preserve its original flavor.

A sea crab with beautiful shell patterns. The meat is tender and sweet, with a slight salty taste of the sea. Usually prepared by steaming or stir-frying with eggs.

A nourishing crab, usually containing abundant roe. Often used to make red crab sticky rice or sesame oil dishes. Rich in flavor and firm in texture.

Fresh lobster, with chewy and delicious meat. Can be prepared as sashimi, steamed, or in soup. A high-end seafood ingredient for banquets or celebrations.

A cephalopod seafood with a thicker, crisper, and sweeter texture than squid. Suitable for dipping in five-flavor sauce or simple grilling. Full of umami and excellent texture.

Whole yellow croaker deep-fried until crispy outside and tender inside, drizzled with a sweet and sour appetizing sauce. The fish meat is delicate and goes very well with the sauce and rice.

Stir-fried crab with a rich curry sauce. Served with fried silver rolls for dipping in the sauce, offering a unique flavor. Rich in spices, slightly spicy and appetizing.

A fatty salmon belly cut, simply seasoned with salt and grilled. The skin is crispy, and the flesh is tender and juicy. A squeeze of lemon juice enhances the flavor.

A Taiwanese specialty, mullet roe is salted and sun-dried. Grilled until the surface is slightly charred, served with garlic sprouts and radish slices. Sticky and chewy texture, rich and savory flavor.

Large prawns are coated with salt and grilled over charcoal. Preserves the original sweetness and elasticity of the shrimp meat. Suitable for diners who enjoy the pure original flavor of seafood.

A precious cut of pork jowl, with a crisp and chewy texture. Grilled until the surface is golden brown and slightly charred, seasoned with salt and pepper. Not greasy and very addictive.

A common Taiwanese milkfish belly, rich in oil. After grilling, the oil aroma is rich, and the fish meat is delicate. Boneless for easy consumption.

Whole saury is salt-grilled, with a unique slightly bitter internal organ flavor. Crispy skin and firm flesh, rich in nutrients. A classic Japanese grilled dish.

Fish jaw is rich in oil and extremely tender. Grilled until the skin is crispy and the inside is tender and juicy. Seasoned with pepper salt for excellent flavor.

Boneless beef short ribs are sliced and grilled. The meat is firm with connective tissue, becoming more fragrant with chewing. A strong-flavored meat dish suitable for pairing with beer.

Fish fillets marinated in Japanese miso. After grilling, it has a sweet, savory, and caramelized miso flavor. The fish is flavorful and has a mellow taste.

Duck meat is cut into pieces and grilled on skewers, seasoned only with salt. The meat is firm, with a rich duck fat aroma. Suitable for diners who enjoy a chewy texture.

Beef skewers are grilled with black pepper sauce. Spicy and rich flavor, tender beef. A strong-flavored dish to accompany drinks.

Lamb skewers are grilled with a generous amount of cumin powder. The cumin aroma is strong and can mask the gamey flavor of lamb. A specialty grilled dish with a Western flavor.

Chicken is grilled with a sweet and savory teriyaki sauce. The chicken is tender and flavorful, with a thick and glossy sauce. Suitable for all ages.

Sweet shrimp in the shell are directly grilled. The shell is crispy, the meat is sweet, and the shrimp head has a rich aroma. It is recommended to peel and eat to experience the freshness of the seafood.

Norwegian mackerel is salted and then grilled. Very rich in oil, with firm flesh. A squeeze of lemon juice can cut through the richness and enhance the flavor.

A slender freshwater fish with a subtle melon-like aroma in its flesh. The internal organs have a slightly bitter but sweet aftertaste, and the fish meat is delicate. A refined and elegant grilled fish dish.

Pork belly marinated with five-spice powder, roasted and sliced. The skin is chewy, and the meat is tender and flavorful. Unique flavor when served with garlic sprout vinegar sauce.

A luxurious assorted seafood cold platter. Includes sashimi, cold asparagus, seafood rolls, and other fresh ingredients of the day. Suitable for banquets or sharing among many.

Fresh oysters, slippery texture, full of oceanic flavor. Usually served with lemon juice or a special five-flavor sauce. A nourishing and strengthening delicacy.

A cold chicken leg dish with crystal-clear jelly. Tender and smooth meat with a scallion oil aroma. Refreshing and not greasy, with an excellent texture.

Large prawns are boiled, cooled, and served with mayonnaise and fruits/vegetables. The shrimp meat is sweet and chewy, and the salad dressing adds a smooth texture. A classic Taiwanese cold dish.

Fresh squid is sliced thinly. White in color, with a slippery and sweet texture. Served with wasabi soy sauce for full umami.

An assorted sashimi platter, usually including salmon, tuna, marlin, etc. Fresh ingredients, tender flesh. A must-order for raw food lovers.

Cod liver with a creamy texture like foie gras, served with shredded onion and Japanese dressing. Melts in your mouth, rich and savory. A delicate Japanese appetizer.

Raw yam is cut into strips and drizzled with a sweet and sour plum sauce. The yam has a sticky and crisp texture, and the plum sauce is appetizing and palate-cleansing. A cool and refreshing healthy dish.

Thinly sliced bitter melon is chilled and drizzled with plum juice. The bitterness of the bitter melon is balanced by the sweet and sour plum juice, with a crisp texture. Very suitable for summer refreshment.

Blanched seafood mixed with a sweet and sour Thai sauce. Includes ingredients like shrimp and squid, with onions and cilantro. Sour and spicy, appetizing flavor.

Lobster meat mixed with mayonnaise and lettuce. The meat is firm, with a slight sweetness. A popular cold appetizer.

Imitation crab meat is shredded and mixed with shredded cabbage and mayonnaise. Soft texture, sweet taste, very popular with children.

A pickled pork liver specialty from Yilan. Made with a special process, it has a savory and firm texture, with a unique flavor. A traditional delicacy to be savored slowly.

Raw octopus pieces mixed with pungent wasabi stems. Slippery and crisp texture, the wasabi aroma goes straight to your head. A great dish to accompany drinks.

Whole fish roe is cooked, sliced, and drizzled with mayonnaise. The fish roe has a distinct granular texture and rich aroma. A classic Taiwanese seafood cold dish.

Tender asparagus is chilled and drizzled with mayonnaise. Crisp and sweet in texture, full of moisture. A refreshing and palate-cleansing vegetable dish.

Salted clams, raw clams marinated in soy sauce and garlic. Tender meat, savory and fresh. A traditional Taiwanese appetizer.

Squid coated in a golden sauce with fish roe. Crisp and chewy texture, with popping fish roe. Golden and attractive in color.

Blanched octopus slices are drizzled with a sweet, sour, spicy, savory, and fresh five-flavor sauce. The octopus is Q-tender, and the sauce has rich layers. A classic Taiwanese flavor.

Onion slices are chilled to remove their pungency, then drizzled with Japanese dressing and bonito flakes. Crisp and refreshing texture, sweet and sour, appetizing. A healthy cold dish.

Whelks are dry-baked with pepper and spices. The whelk meat is crisp and chewy, with a flavorful peppery taste. Best enjoyed by picking out the meat with a toothpick, very good with drinks.

Matsusaka pork is stir-fried with sesame oil and ginger slices. The meat is crisp and tender, with a rich sesame oil aroma, warming and nourishing. Suitable for consumption when the weather turns cool.

Deep-fried crispy chicken leg, drizzled with a spicy and numbing sauce. Crispy skin and tender meat, stimulating and appetizing. A popular Thai-style dish.

Large intestine is deep-fried and then stir-fried with dried chili peppers and peanuts. The large intestine is crispy outside and soft inside, with a spicy kick. A rich-textured, strong-flavored dish.

Large intestine is stir-fried until dry and crispy, served with green beans or scallion segments. Not greasy, becomes more fragrant with chewing. Suitable as a snack to accompany drinks.

Squid slices stir-fried with a special barbecue sauce. Savory and sweet in flavor, the squid is fresh and chewy. Rich sauce aroma, very appetizing with rice.

Frog meat is battered and deep-fried, sprinkled with pepper salt and basil. The meat is more tender than chicken, with a crispy exterior. A fried dish with a rich aroma.

Large shrimp stir-fried with dried chili peppers and peanuts. The shrimp is Q-tender, with a spicy flavor. A classic Sichuan dish with excellent color, aroma, and taste.

Frog meat is braised in a spicy sauce. The meat is tender, and the broth is spicy and numbing. Recommended for those who enjoy spicy dishes with strong flavors.

Shrimp balls deep-fried and served with pineapple slices, drizzled with mayonnaise. Crispy, sweet, and sour texture, very popular with adults and children. A must-order dish at Taiwanese stir-fry restaurants.

Shrimp are battered, deep-fried, and then tossed with sweet and sour sauce. Appetizingly sweet and sour, with a bright red color. The sweet shrimp and sauce are perfectly combined.

Fresh oysters are coated in tapioca flour, deep-fried, and served with basil. Crispy outside and tender inside, full of seafood flavor. Best enjoyed with pepper salt.

Plump fresh oysters are blanched and then drizzled with a rich minced garlic soy sauce. Tender and sweet in texture, full of garlic flavor. A simple yet delicious seafood dish.

Large intestine stuffed with scallions and deep-fried until the skin is crispy. Served sliced, the skin is crispy, the inside is soft, and the scallion aroma is abundant. Better flavor with pepper salt.

Whole soft-shell crab is battered and deep-fried. The shell is crispy and edible, and the crab meat is delicious. Rich texture, very convenient as no shelling is required.

Deep-fried soft-shell crab is stir-fried with spicy seasonings. Crispy and spicy, very appetizing. Suitable for enjoying with beer.

Shrimp are stir-fried with salted egg yolk sauce. The shrimp shells are coated with a rich, sandy salted egg yolk, with an enticing aroma. Savory and delicious.

Fresh shrimp are simply blanched. The shrimp meat is bright red and firm, with a sweet taste. Best enjoyed with wasabi soy sauce to taste the original flavor.

Shrimp is steamed or drizzled with minced garlic sauce. Garlic flavor penetrates the shrimp, with a rich flavor. Tofu is often placed at the bottom to absorb the essence of the broth.

A traditional Tainan-style fried shrimp roll. Crispy on the outside, with minced shrimp and fish paste inside. Served with sweet chili sauce and pickled cucumbers.

Stinky tofu pieces stir-fried with chili peppers and minced meat. Unique stinky aroma, spicy and flavorful. A specialty stir-fry with a strong flavor.

Green beans are flash-fried and then stir-fried with minced meat and dried shrimp. The texture is savory and dry, and the green beans retain their moisture. A very rice-accompanying dish.

Pork ribs are deep-fried and coated with sweet and sour sauce. Red in color, the meat is tender and off-the-bone. The sweet and sour taste is very appetizing.

Pork ribs are deep-fried until fragrant, sprinkled with pepper salt and crispy fried garlic and onions. Crispy and savory texture, chewy meat. A classic dish to accompany drinks.

Sweet bamboo shoots coated with salted egg yolk and stir-fried. The bamboo shoots are crisp, and the salted egg yolk is creamy and savory. A distinct contrast in texture and unique flavor.

Fresh pork liver slices are stir-fried over high heat with a rich sauce. The pork liver is cooked to perfection, tender and not tough. Rich sauce flavor, no fishiness.

Stinky tofu is simmered in a spicy broth until flavorful. The tofu absorbs the spicy broth, with a juicy texture. Spicy and satisfying, suitable for lovers of strong flavors.

Beef slices stir-fried with non-spicy millet peppers. The millet peppers have a unique aroma, and the beef is tender. A perfect combination of green vegetables and meat.

Fried chicken wings drizzled with a special lemon sauce. Crispy skin with a fresh, slightly sour lemon flavor. Palate-cleansing and appetizing.

Beef slices stir-fried with plenty of scallions over high heat. The meat is tender and juicy, with a strong scallion aroma. The most classic Taiwanese stir-fried beef dish.

Beef slices stir-fried with Korean kimchi. The kimchi is sour, spicy, and crisp, and the beef absorbs the sauce. Sour and spicy, appetizing flavor, very good with rice.

Stir-fried beef with Chinese broccoli or gai lan, flavored with satay sauce. The satay sauce is rich and fragrant, and the beef is tender. A delicious Taiwanese home-style dish.

Lamb slices stir-fried with satay sauce and vegetables. Satay sauce can mask the gamey flavor of lamb and enhance its taste. Rich aroma, smooth texture.

Squid tentacles are battered and deep-fried, mixed with peanuts and chopped scallions, chili peppers. Chewy texture, crispy outer layer. The best partner for beer.

Diced chicken stir-fried with dried chili peppers and peanuts. The chicken is tender and smooth, with a spicy and numbing flavor. The crunchiness of the peanuts adds texture.

Fresh clams are stir-fried with basil over high heat. The clams are tender and sweet, with a basil aroma. A classic dish from stir-fry restaurants.

Pork belly, dried squid, and dried tofu stir-fried with celery. Savory, oily, and shiny, with a rich and chewy texture. A traditional Hakka famous dish, very appetizing with rice.

Korean kimchi is stir-fried with eggs. The egg aroma combines with the sour and spicy kimchi, with a smooth and tender texture. A simple yet uniquely flavored home-style dish.

Squid slices stir-fried with celery segments. The squid is fresh and chewy, and the celery is crisp and refreshing. Light flavor, allowing you to taste the original flavor of the ingredients.

Squid is deep-fried and then stir-fried with fried garlic. Crispy outside and tender inside, with a rich garlic aroma. Suitable for those who enjoy strong flavors and fried food.

Squid slices are stir-fried with spicy sauce. Crisp and chewy texture, full of spiciness. The spicy flavor makes you want to eat more.

Shrimp stir-fried with asparagus. Bright in color, crisp and sweet in texture. A refreshing and healthy dish.

Fresh oysters are stewed with fermented black beans and tofu. The fermented black beans are sweet, and the oysters are tender. The savory sauce is perfect for mixing with rice.

Clams stir-fried with ginger slices and basil. The clams are fresh and sweet, with a basil aroma. A classic dish from stir-fry restaurants.

Salted pork slices stir-fried with garlic sprouts. The savory pork is paired with sweet and tender garlic sprouts, rich but not greasy. A great dish to accompany drinks.

Boiled pork belly slices drizzled with minced garlic soy sauce. The pork belly is fatty but not greasy, and the garlic enhances the flavor. A simple and delicious classic cold dish.

Large intestine and duck blood are stewed in a spicy thick soup. Tender and smooth texture, the broth is sour, spicy, and slightly numbing. The name of this dish comes from the alcohol lamp continuously heating the pot.

Large intestine is stir-fried with plenty of ginger slices and vinegar essence. The large intestine is chewy, with a strong sourness. Sour and appetizing, it is a representative dish of Hakka cuisine.

Pork loin strips are battered, deep-fried, and tossed with sweet and sour sauce. Crispy outside and soft inside, appetizingly sweet and sour. An unbeatable classic home-style dish.

Boneless fish fillets are deep-fried and coated with sweet and sour sauce. The fish meat is delicate, boneless, and easy to eat with its sweet and sour taste. Suitable for the elderly and children.

Whelk is stir-fried with basil and satay sauce over high heat. The whelk has a crisp and hard texture, with a rich and spicy sauce. A unique Taiwanese dish to accompany drinks.

Pork loin is deep-fried until golden and crispy, seasoned with salt and pepper. Firm texture, savory and not greasy. A simple yet satisfying fried meat dish.

Eggplant and minced meat are braised with bean paste. The eggplant is soft and flavorful, and the sauce is savory, spicy, and slightly sweet. Despite the name 'fish-fragrant', there is no fish; it's a rice-eating essential.

Preserved egg is deep-fried and then stir-fried with Kung Pao sauce. Crispy on the outside, soft and tender on the inside. The spicy flavor removes the preserved egg's gaminess.

Shrimp are stir-fried with semi-cooked scrambled eggs and thickened. Moist and tender texture, rich egg flavor. Light and delicious, suitable for all ages.

Green luffa is stir-fried with salted egg. The luffa is sweet and juicy, coated with a sandy salted egg yolk. Refreshing flavor with a savory touch.

Thinly sliced bitter melon stir-fried with salted egg. The saltiness of the salted egg balances the bitterness of the bitter melon, bringing out its sweetness. A classic Taiwanese vegetable dish.

King oyster mushrooms are cut into pieces and pan-fried with butter. The king oyster mushrooms have a chewy texture like abalone, with a rich butter aroma. Simple yet delicious.

Chef's special tofu dish. Usually, egg tofu is deep-fried and then braised. Tender texture, savory sauce.

Luffa and clams are braised together. Without excessive seasoning, relying solely on the sweetness of the clams and luffa. The broth is fresh and delicious, refreshing and palate-cleansing.

Creative dish name, usually referring to stinky tofu stir-fried with other 'stinky' ingredients like preserved egg or large intestine. Unique and strong flavor, loved by those who like it.

Whole smelt coated in flour and deep-fried. The belly is full of fish roe, which is its main feature. The popping texture of the roe when bitten is very enjoyable.

Burdock root is shredded and deep-fried, sprinkled with sesame seeds and powdered sugar. Crispy and sweet like a biscuit. A healthy fried snack.

Small river shrimp are deep-fried whole, mixed with scallions, garlic, and chili peppers. The shells are crispy and edible, good for calcium and delicious. A savory and addictive dish to accompany drinks.

Tender sword bamboo shoots stir-fried with spicy bean paste. The sword bamboo shoots have a crisp and tender texture, with a savory and spicy appetizing flavor. A great choice to pair with white rice.

Tender tofu and minced meat are braised in a spicy sauce. The peppercorn's numbing sensation and the chili's spiciness are intertwined. Smooth texture, very appetizing with rice.

Dried tofu strips stir-fried with shredded pork. Simple soy sauce seasoning, savory and home-style. Rich texture, popular taste.

Firm tofu is cut into cubes and deep-fried until golden, with a slightly crispy exterior and a soft interior. Served with garlic soy sauce. A simple and delicious dish.

Whole milkfish belly is cooked in soup with ginger slices to remove fishiness. The milkfish belly is rich in oil, and the broth is sweet and refreshing. High nutritional value.

Fresh oysters are cooked with pickled cabbage and ginger slices. The oysters are fresh, and the broth has the sweet taste of pickled cabbage. A refreshing and hangover-relieving hot soup.

A Japanese miso soup made with fish pieces and tofu. Sweet and mild in flavor, warming and comforting. A common accompaniment soup.

Fresh fish pieces are cooked in a clear broth with plenty of ginger slices to enhance the flavor. The broth is clear and fresh, allowing you to taste the original flavor of the fish.

A thick and savory soup with diced seafood like shrimp and squid, and tofu. Smooth texture, full of umami. Suitable for pouring over white rice.

Pork tripe slices are stewed with pickled cabbage. The pork tripe is soft and chewy, and the broth is sour and appetizing. A traditional Taiwanese soup.

A thick soup made with a large amount of goby fish, seaweed, and vegetables. Rich in nutrients, smooth texture. Light and delicious flavor.

A simple clam clear soup with ginger slices and rice wine. The clams are sweet, and the broth is clear. The soup that best reflects the freshness of the ingredients.

Shrimp sizzles on a hot plate, drizzled with black pepper sauce. Rich aroma, chewy shrimp. A feast for both the eyes and the palate.

Plump fresh oysters are served on a hot plate with black bean sauce and tofu. The oysters are tender, and the sauce is fragrant. Very appetizing with rice.

Beef short ribs are cut into pieces, grilled on a hot plate, and drizzled with sauce. The meat is chewy and fragrant. Served steaming hot, it's mouth-watering.

Ostrich meat has a texture similar to beef but is more tender and lower in fat. Stir-fried on a hot plate, the meat is tender and juicy. A healthy red meat option.

Beef slices and bell peppers stir-fried on a hot plate with black pepper sauce. The black pepper sauce is spicy and rich, and the beef is tender. A classic sizzling plate dish.

Squid slices are stir-fried with a sweet and sour sauce on a hot plate. The squid is Q-tender, with a rich texture. Sizzling hot and fragrant.

Tender tofu is pan-fried and placed on a hot plate, drizzled with soy sauce gravy. Crispy outside and tender inside, with a rich bean aroma. A simple and delicious sizzling plate dish.

Chicken is seasoned with 'three cups' of sesame oil, soy sauce, and rice wine, with basil added. Intense aroma, flavorful chicken. One of Taiwan's most representative dishes.

Frog meat is more tender than chicken and is prepared with the three-cup method. Tender meat, rich flavor, with a strong basil aroma. Recommended for frog lovers.

Squid rings are stir-fried with the three-cup sauce until the sauce is reduced. Chewy texture, rich sauce aroma. The aroma of basil and sesame oil perfectly combines with the seafood.

Large intestine is deep-fried and then stir-fried with the three-cup sauce. Crispy on the outside and soft on the inside, with a chewy texture. The rich sauce flavor is a great companion for drinks.

Preserved egg is deep-fried and then cooked with the three-cup sauce. Chewy and unique texture, the sauce masks the preserved egg's flavor. A creative and delicious dish.

King oyster mushrooms cut into pieces and stir-fried with the three-cup sauce. The mushroom pieces are full of sauce, with a juicy and chewy texture. A three-cup delicacy that vegetarians can also enjoy (ingredients need to be confirmed).

Egg tofu is deep-fried and then braised with the three-cup sauce. The tofu absorbs the rich sauce, tender and flavorful. A very rice-accompanying dish.

Rice blood cake cut into pieces, deep-fried until crispy, and coated with a three-cup sauce. Crispy on the outside and sticky on the inside, with a rich texture. It has the aroma of sesame oil and basil.

Cod is steamed and then topped with crispy fried bean crumbs. The cod is tender and smooth, and the bean crumbs are savory and crispy. A classic fish dish with rich layers of texture.

A famous Sichuan dish where beef slices are blanched in a spicy oil broth. Numbing, spicy, savory, and fragrant, with tender meat. A must-order for lovers of strong flavors.

Fresh oysters are braised and then poured over crispy fried dough sticks. The dough sticks soften as they absorb the sauce, and the oysters are tender and smooth. A rich and interesting texture.

Large prawns are battered and deep-fried, mixed with pepper and savory spices. Crispy shell, sweet shrimp meat. Crispy and satisfying to eat.

Egg tofu is stewed with crab roe sauce. Golden in color, rich and savory flavor. Smooth texture, very suitable for mixing with rice.

Eggplant and large intestine are stewed in a sand pot. The eggplant is soft and flavorful, and the large intestine is chewy. Rich sauce flavor, steaming hot.

Fresh shrimp baked on hot salt. Locks in the original flavor of the shrimp, with a light salty aroma. The meat is firm and sweet.

Usually a combination of sausage and sticky rice sausage, grilled and sliced. Rich in texture, with both meat and rice aroma. Taiwanese night market flavor.

Sweet potato leaves are blanched and mixed with chopped preserved egg and sauce. The unique aroma of preserved egg enriches the flavor of the sweet potato leaves. Smooth and unique texture.

Crab meat and eggs are stir-fried into a soft scramble. Moist and tender texture, full of umami. Light and nutritious.

Stinky tofu strips stir-fried with green beans. The stinky tofu is crispy, and the green beans are crisp. Savory and spicy flavor, great with drinks.

King oyster mushrooms coated with salted egg yolk 'golden sand' sauce and stir-fried. The mushroom pieces are juicy, and the outer layer is savory and sandy. Golden and attractive in color.

Fried egg is braised with scallion segments and soy sauce. The egg absorbs the sauce, a simple yet nostalgic home-style dish.

Preserved egg drizzled with a special chopped chili sauce. The freshness and spiciness of the chili peppers are combined with the richness of the preserved egg. A strong-flavored, appetizing cold dish.

Fried large fish head is stewed with napa cabbage, tofu, and other rich ingredients in a sand pot. The broth is rich and sweet, with a hint of satay aroma. Suitable for sharing during gatherings.

A Korean kimchi broth base with various seafood ingredients. The broth is sour and spicy, appetizing, and the seafood is fresh. A warming and satisfying hot pot.

A classic Taiwanese old-style restaurant dish. Dried squid, canned whelk, and plenty of garlic sprouts are stewed together. The broth is sweet and rich, with a unique flavor.

A hot pot stewed with mustard greens (mustard greens) and chicken. The mustard greens have a slightly bitter but sweet aftertaste, and the broth is clear and delicious. A traditional nourishing soup.

Chicken is stir-fried with black sesame oil and then stewed with rice wine. Rich aroma, sweet and warming broth. The best choice for winter nourishment.

Chicken soup with added goji berries and Chinese yam (yam). The broth is sweet and mild with a medicinal flavor. Nourishing and fortifying.

Pickled pineapple sauce is stewed with bitter melon and chicken. The sweet and sour pineapple balances the bitterness of the bitter melon. The broth is sweet and mellow, getting better with longer cooking.

A clear soup pot made with clams and frog meat. The frog meat is tender, and the clams are sweet. The broth is extremely fresh and refreshing.

Silver rolls are deep-fried until golden and crispy, then drizzled with sweet condensed milk. Crispy on the outside and soft on the inside, sweet and delicious. A perfect dessert.

Thick noodles stir-fried with shredded meat and vegetables. The noodles absorb the sauce and have a chewy texture. A simple and filling staple.

Rice stir-fried with shredded meat and eggs over high heat. Each grain is distinct, with full 'wok hei'. A classic fried rice with an enticing aroma.

Seasonal fresh vegetables, usually stir-fried with garlic. Retains the crispness and sweetness of the vegetables. Refreshing and palate-cleansing.

Chewy white rice, suitable for pairing with rich stir-fried dishes.