Xian Ding Wei Sheng Meng Huo Hai Xian

Boiled green bamboo shoots are chilled and cut into pieces, served with mayonnaise. The texture is crisp and sweet, a classic Taiwanese summer appetizer.

Crispy fried dough sticks coated in a sweet and sour sauce, sprinkled with sesame seeds. A unique creative stir-fry with a crispy, sweet and sour taste.

Diced stinky tofu is deep-fried until golden and crispy, usually served with pepper salt or garlic sauce. Crispy outside, tender inside, with a unique fermented aroma.

Diced tomatoes are stir-fried with eggs, resulting in a sweet, sour, and tender dish. It's a well-known Taiwanese home-style dish that pairs perfectly with rice.

Chopped stinky tofu stir-fried with yellow chives, chili, and fermented black beans over high heat. The stinky tofu absorbs the sauce, creating a salty and appetizing flavor that pairs well with rice.

Diced yellow chives, minced meat, and fermented black beans are stir-fried over high heat, with chili added for flavor. Named 'Fly's Head' due to the dark appearance of the fermented black beans, it has a salty and spicy taste, perfect with rice.

Tender duck blood stewed in a spicy broth until infused with flavor. The texture is delicate like jelly, and the taste is rich and spicy.

Fried century egg is stir-fried with dried chili and peanuts. The century egg is Q-textured and has the spicy and numbing aroma of Kung Pao sauce.

Tender egg tofu is pan-fried, then braised in soy sauce with scallion segments. The tofu has a slightly charred exterior and a smooth, eggy interior.

Thinly sliced pork liver quickly stir-fried with black sesame oil and old ginger slices. The pork liver has a tender, powdery texture and a rich sesame oil aroma. This is a traditional nourishing dish.

Boiled sweet potato leaves drizzled with diced century egg and garlic sauce. The unique flavor of the century egg adds layers to the light boiled greens.

Tender tofu is stewed with minced meat in a spicy bean paste sauce, sprinkled with Sichuan peppercorn powder. The texture is spicy and fragrant, smooth and tender, perfect for mixing with rice.

Rice cake made from glutinous rice and pork blood is cut into pieces, then stir-fried with basil and sesame oil sauce. The texture is soft, chewy, and Q-textured, full of basil aroma.

Egg batter with chopped chives is pan-fried until golden. The chives are crisp, combined with the eggy aroma, a simple and delicious home-style dish.

Tofu and vegetables sizzle on a hot iron plate, drizzled with black pepper sauce. The tofu is tender and flavorful, with a creamy and black pepper aroma.

Beef slices stir-fried with water spinach over high heat, seasoned with satay sauce. The beef is tender, the water spinach is crisp, a popular dish in Taiwanese stir-fry restaurants.

Lamb slices stir-fried with water spinach or bok choy, seasoned with satay sauce. The rich aroma of satay sauce masks the gamey flavor of lamb, creating a salty and fragrant taste.

Diced fried chicken thigh stir-fried with dried chili and Sichuan peppercorns. The chicken is crispy outside and tender inside, with a spicy and fragrant flavor, a great accompaniment to drinks.

Korean kimchi and pork belly slices are stir-fried together. The sour and spicy kimchi cuts through the greasiness of the pork belly, creating a rich flavor.

Tender beef slices quickly stir-fried with yellow chives. The yellow chives are tender and have a unique aroma that pairs well with beef.

Fish fillet strips are battered and deep-fried until golden, then tossed with sweet and sour sauce and colorful bell peppers. The fish is tender and boneless, with a sweet and sour appetizing flavor.

Tender shoots of chayote are stir-fried over high heat, resulting in a crisp and refreshing texture. Often flavored with fermented black beans or ginger.

Chinese spinach leaves stir-fried with goji berries and ginger shreds in sesame oil. The Chinese spinach has a slippery, slightly sticky texture and a medicinal flavor, considered a health vegetable.

Eggplant is braised until tender and flavorful with minced meat, garlic, and spicy bean paste. Despite its name, 'fish-fragrant' refers to a cooking method that mimics braising fish, not the inclusion of fish itself.

Shanshan (a type of edible fern) is stir-fried with dried small fish and fermented black beans. It has a salty and fragrant taste.

Sponge gourd is braised with clams without excessive seasoning. The sponge gourd absorbs the sweet broth from the clams, resulting in a tender and refreshing texture.

Fresh asparagus is cut into sections and stir-fried, retaining its bright green color and crisp texture. Lightly flavored and rich in fiber.

Sponge gourd stir-fried with salted egg yolk. The salty, sandy texture of the salted egg yolk coats the sweet and juicy sponge gourd, creating a unique flavor.

Long, thin water shield vegetables are cut into sections and stir-fried over high heat, resulting in a very crisp texture. Often flavored with preserved tree seeds (po bu zi) and ginger, it has a sweet flavor.

Fatty sea bass collar grilled until the skin is charred. The meat is tender and juicy, served with lemon juice and pepper salt.

Whole saury is salt-grilled. The skin is crispy, and the meat is firm. It has a slightly bitter and sweet taste from the innards, a classic grilled fish for drinks.

Lamb chunks are skewered and grilled, sprinkled with cumin and other spices. The cumin aroma is rich, and the lamb is tender and juicy.

Grilled chicken skewers with a refreshing lemongrass and lemon aroma. The flavor has a Southeast Asian character, light and not greasy.

Fresh large prawns are salt-grilled. After peeling, the shrimp meat is firm and springy, with a charcoal aroma and oceanic freshness.

Fresh yam, finely shredded or diced, drizzled with Japanese sauce. The texture is slippery and crisp, rich in nutrients.

Sweet crab leg meat served with lettuce and mayonnaise. Refreshing and suitable as an appetizer.

Thinly sliced green bitter melon is chilled to remove most of its bitterness. It has a crisp, refreshing aftertaste and is served with a dipping sauce.

Raw onion slices are chilled to remove their pungent flavor and drizzled with a sweet and sour fruit vinegar. The texture is crisp and refreshing, very effective at cutting through richness.

Blanched dragon whisker beans are chilled and tossed with mayonnaise or Japanese dressing. The texture is crisp, a refreshing vegetable dish.

Raw clams marinated in soy sauce, garlic, and chili. The clam meat is semi-raw, with a tender, salty, and savory texture, a traditional Taiwanese appetizer.

Boiled octopus slices served with a sweet, sour, spicy, salty, and savory five-flavor sauce. The octopus is Q-textured, and the sauce is appetizing.

Golden flying fish roe is mixed with ingredients like cucumber for a cold dish. The popping sensation of the roe in the mouth is fun and full of fresh flavor.

Lobster meat (usually freshwater lobster or imitation) served with mayonnaise and lettuce. The texture is springy and sweet.

Beef slices stir-fried with a large amount of scallion segments over high heat. The scallion aroma is rich, and the beef is tender, a must-order dish in stir-fry restaurants.

Pork intestines and duck blood are stewed in a slightly spicy thickened broth, usually heated from below with an alcohol burner. The flavor is salty, savory, spicy, and numbing, perfect with rice.

Shrimp and egg mixture stir-fried until semi-cooked and tender. The shrimp are crisp, the egg is rich, and the texture is moist.

Egg tofu is deep-fried until the skin is wrinkled, while the inside remains tender. It absorbs the savory sauce, offering a rich texture.

Flying fish roe is mixed with egg batter and pan-fried into an omelet. Every bite offers the popping texture of flying fish roe, full of oceanic flavor.

Marinated salted pork slices quickly stir-fried with chives. The savory aroma of the salted pork and the crisp texture of the chives complement each other perfectly, making it a great accompaniment to drinks.

Pork intestines stir-fried with a generous amount of ginger shreds and white vinegar. The flavor is extremely sour and invigorating, with a chewy texture, a classic Hakka dish.

Diced chicken thigh stir-fried with dried chili and peanuts. The flavor is spicy and fragrant, and the chicken is tender.

Stinky tofu is stewed in a spicy broth. The tofu absorbs the fragrant and spicy broth, offering an intense flavor, a must-order for those who enjoy strong tastes.

Cooked pork belly slices are stir-fried again in a wok with dried tofu and bean paste. The pork slices are fatty but not greasy, with a salty, savory, and slightly spicy flavor.

Cuttlefish pieces are battered and deep-fried, then stir-fried with minced garlic and chopped scallions. The cuttlefish is Q-textured, with a rich garlic aroma, a popular crispy fried dish for drinks.

Green beans are deep-fried until slightly wrinkled, then stir-fried with minced meat and dried shrimp. The texture is salty and dry, and the green beans retain their sweetness.

Cuttlefish slices and vegetables are stir-fried in a sweet and sour gravy. The sauce is thick, the cuttlefish is crisp, and the flavor is sweet and sour, appetizing.

Fried eggplant is coated with salted egg yolk that has been stir-fried until foamy. The eggplant is tender, and the outer layer of salted egg yolk is rich in aroma and has a sandy texture.

Thick omelet with chopped preserved radish (radish pickle). The salty crispness of the preserved radish combined with the eggy aroma creates a nostalgic Taiwanese home-style dish.

Fish fillet strips are battered and deep-fried, then tossed with salt, pepper, scallions, garlic, and basil. Crispy outside, tender inside, with a balanced salty flavor, perfect with drinks.

Deep-fried small dried fish (anchovies) stir-fried with peanuts, scallions, garlic, and chili. The texture is crispy, and the flavor becomes more intense with chewing, a classic snack for drinks.

Snails are stir-fried with basil and satay sauce over high heat. The snails have a crisp and chewy texture, and the sauce is rich and fragrant, perfect with beer.

Capelin roe fish is battered and deep-fried whole. The entire fish, including bones, is crispy and edible, with a belly full of roe, offering a rich texture.

Rice stir-fried with pork shreds, egg, and scallions over high heat. Each grain is distinct, with a strong wok hei.

Fried noodles stir-fried with pork shreds and vegetables. The noodles absorb the sauce, resulting in a moist and smooth texture.

Cabbage (head cabbage) stir-fried over high heat to retain its crispness and sweetness. Usually sautéed with garlic.

Water spinach stir-fried with minced garlic over high heat. The texture is crisp and tender, one of the most common vegetable dishes in Taiwan.

Boiled sweet potato leaves tossed with garlic soy sauce or lard. The texture is soft and tender, with a nostalgic flavor.

Fried rice with shredded salmon. The fat from the salmon infuses the rice, creating a delicious flavor.

Stir-fried noodles with seafood ingredients such as shrimp and cuttlefish. The flavor is sweet and rich.

Green bitter melon stir-fried with salted egg. The bitter melon has a crisp texture and a stronger bitterness, contrasting with the salty flavor of the salted egg, creating a unique taste.

Salted pork slices stir-fried with a generous amount of garlic sprouts. The pungent flavor of the garlic sprouts balances the fat of the salted pork, making it a hearty dish for drinks.

King oyster mushrooms are deep-fried and then coated in a salted egg yolk sauce. The king oyster mushrooms are juicy and meat-like, with a salty and crispy exterior.

Dried tofu, dried squid, pork belly, and celery are stir-fried together. Rich and chewy texture, salty and glossy, a representative dish of Hakka cuisine.

Chicken cartilage is battered and deep-fried, then tossed with salt, pepper, and scallions. The texture is crisp and chewy, perfect with beer.

Fresh clams are quickly stir-fried with basil, ginger shreds, and garlic. The clams are sweet, and the sauce is full of basil aroma, a classic Taiwanese stir-fry.

Thick-cut pork liver braised in a special soy sauce mixture. The pork liver is cooked to the right degree, not dry, with a rich soy sauce flavor.

Fresh cuttlefish stir-fried with spicy sauce. The cuttlefish is crisp and the flavor is spicy and stimulating.

Boiled pork belly slices drizzled with a rich garlic soy sauce paste. The pork slices are fatty but not greasy, full of garlic flavor, simple and delicious.

Dragon balls (squid beaks) are battered and deep-fried, then stir-fried with peanuts, scallions, garlic, and pepper. The texture is Q-textured and chewy, an excellent accompaniment to drinks.

Fresh oysters are coated in sweet potato starch and deep-fried. Crispy outside, soft inside, with a burst of fresh flavor when bitten, served with pepper salt.

Fried pork intestines stir-fried with green beans. The pork intestines are crispy outside and soft inside, while the green beans are refreshing, offering a rich texture.

Boiled fresh oysters served with minced garlic sauce. The oysters are sweet and juicy, and the garlic enhances the flavor.

Pork loin is battered and deep-fried, then tossed with a sweet and sour sauce. The meat is tender, and the flavor is sweet and sour, suitable for all ages.

Fried shrimp balls and pineapple slices mixed with mayonnaise. Crispy shrimp balls paired with sweet and sour pineapple and smooth mayonnaise, a favorite dish among Taiwanese people.

Fresh oysters are stewed with old fried dough sticks in a fermented black bean sauce. The fried dough sticks absorb the delicious broth, becoming soft yet slightly crispy, full of fresh flavor.

Large shrimp stir-fried with dried chili and peanuts. The shrimp are springy and have a spicy and fragrant flavor.

Fresh oysters are braised with fermented black beans and tofu. The flavor is salty and savory, with the sweetness of fermented black beans enhancing the freshness of the oysters, perfect with rice.

Beef slices, onions, and green peppers are stir-fried on a hot plate and drizzled with black pepper sauce. Rich aroma and tender meat.

King oyster mushrooms are pan-fried on a hot plate with black pepper sauce. The king oyster mushrooms are juicy and thick, with a meat-like texture.

Chicken wings are marinated in fermented bean curd (red tofu cheese) and then deep-fried. The skin is crispy, with a unique salty and fermented bean curd aroma and a hint of wine.

Thick omelet with a generous amount of fresh oysters. Every bite contains tender oysters, full of oceanic flavor.

Lamb slices stir-fried with a generous amount of cumin. The strong aroma of cumin pairs exceptionally well with lamb, creating a robust and hearty flavor.

Handmade fried cakes mixed with shrimp paste and seafood. Crispy outside, fresh inside, with a firm and springy texture.

Beef slices are cooked in a red oil broth filled with chili peppers and Sichuan peppercorns. The meat is tender, and the flavor is spicy and fragrant, a famous Sichuan dish.

Squid rings are stir-fried and then mixed with beaten eggs to form a 'osmanthus' shape. The texture is Q-textured, with the egg flavor coating the seafood's freshness.

Beef slices are quickly stir-fried with Shaoxing wine. It has a rich wine aroma, and the beef is tender.

Fried cuttlefish stir-fried with a generous amount of fried garlic crumbs and chili powder. The garlic aroma is rich and crispy, the cuttlefish is Q-textured, a classic Hong Kong typhoon shelter style dish.

Fish collar is steamed and then topped with a generous amount of chopped chili sauce. The fish is delicate, and the chopped chili is sour and spicy, appetizing.

Fried chicken thigh pieces are drizzled with a spicy and sour Thai sauce, served over shredded cabbage. Crispy outside, tender inside, spicy and sour, and refreshing.

Braised pork intestines stuffed with scallion segments and deep-fried until the skin is crispy. Crispy outside, soft and glutinous inside, served with pepper salt.

Small sword prawns are deep-fried whole and tossed with salt, pepper, scallions, and garlic. The shells are thin and crispy, edible whole, concentrating the fresh flavor, an excellent accompaniment to drinks.

Beef slices stir-fried with Korean kimchi. The sour and spicy flavor of the kimchi infuses the beef, making it appetizing and good with rice.

Pork belly slices are pan-fried on a hot plate, rendering the fat and creating a charred aroma. Served with onions and black pepper sauce for a rich flavor.

Squid is simmered in a clay pot with sesame oil, soy sauce, rice wine (three cups), and basil. The aroma is extremely rich, and the squid is Q-textured and delicious.

Rice cake is braised in a three-cup sauce with basil. The rice cake is soft and flavorful, infused with sesame oil and soy sauce.

Frog leg meat is tender like chicken and cooked in the three-cup style. The meat is delicious, rich in collagen, and very aromatic.

A classic Taiwanese dish. Chicken thigh is braised in sesame oil, soy sauce, and rice wine, with basil added before serving. Moderately salty and sweet, with a rich aroma.

Diced king oyster mushrooms are braised in a three-cup sauce. The king oyster mushrooms absorb the sauce, have a chewy and juicy texture, and are a delicious vegetarian three-cup dish.

Fried stinky tofu braised in a three-cup sauce. The porous stinky tofu absorbs the rich three-cup sauce, resulting in a unique and intense flavor.

A soup made by stewing pickled sauerkraut with pork belly slices. The broth is sour and appetizing, refreshing and cuts through richness.

Soup made with fresh clams and ginger shreds. The broth is clear, full of the sweet oceanic flavor of clams, with ginger adding warmth.

Clear soup made with fresh fish chunks and ginger shreds. The fish is delicate, and the soup is fresh and simple.

Plump fresh oysters are simmered in a soup with pickled cabbage and ginger to remove any fishiness. The oysters are tender, and the broth is full of oceanic flavor.

Japanese miso soup made with fresh fish chunks, usually with tofu and scallions. The flavor is sweet and mild.

A fresh sliced platter featuring various fish (such as salmon, marlin, tuna). Allows you to enjoy the sweetness and textures of different fish at once.

Fresh, thick-cut salmon sashimi. Rich in fat, with a tender and smooth texture, and a rich fish oil aroma.

Greater Amberjack sashimi, with a crispier and more elastic texture. The flavor is sweet and the fat content is moderate.

Assorted sashimi platter using the belly part of the fish. The belly has the richest fat content, offering a melt-in-your-mouth, succulent texture.

Sashimi from the belly of the salmon. The marbling is even and beautiful, offering an extremely tender and rich texture, a favorite among connoisseurs.

Sashimi from the belly of the greater amberjack. The texture is more crisp and tender than the back meat, with rich and sweet fat.

Sliced grilled dried mullet roe served with garlic sprouts and radish slices. The texture is dense and chewy, with a rich salty and savory oceanic flavor, a premium delicacy for drinks.

Marinated pork belly is grilled until the skin is crispy, then sliced. Served with a vinegar and garlic sauce, it's salty, savory, and not greasy.

Fresh oysters are served raw or lightly grilled. The meat is plump and juicy, full of the ocean's salty flavor, with lemon juice to enhance it.

Premium Matsusaka pork (pork neck) skewers are grilled. The texture is crisp and chewy, with even fat distribution, delicious with simple salt grilling.

Whole ayu fish is salt-grilled. The meat is delicate with a unique aroma. If it contains roe, the texture is even richer.

Boneless chicken thigh grilled until the skin is crispy and the meat is tender, with a lemon aroma. The acidity balances the fat of the chicken thigh, making it refreshing and delicious.

Fresh, thick asparagus is blanched and chilled, served with mayonnaise. The texture is crisp and juicy, naturally sweet.

Fresh vegetables and fruits drizzled with a sweet and sour ice plum sauce. The plum's sweet and sour flavor is very appetizing and cuts through richness.

Large prawn meat is firm and springy. After cooking and cooling, it's served with salad dressing and lettuce. The shrimp flavor is rich and delicious.

Fish roe slices, steamed or smoked, are served with mayonnaise. The texture is dense yet distinct, with a rich aroma.

Cod fillets are char-grilled. The meat is tender and snow-white, with a charcoal aroma and rich fat content.

Fish is marinated in miso paste and then grilled. The flavor is sweet and salty, with a rich miso and bean aroma, and the meat is tender.

Cooked chicken is steeped in a Shaoxing wine and herbal brine, then chilled to absorb the flavors. The skin is crisp, the meat jelly is Q-textured, and the wine aroma is captivating, making it a classic cold dish.

Cod liver has a creamy and smooth texture like foie gras, served with onion slices and a sweet and sour sauce. Rich, fresh, and melts in your mouth.

Bone-in beef short ribs grilled until charred. The meat is chewy and rich in fat, becoming more flavorful with each chew.

Goose is smoked, giving it a golden and glossy skin. The meat is tender and juicy, with a unique smoky aroma.

Fried cuttlefish coated in a rich salted egg yolk sauce. The sandy texture of the salted egg yolk perfectly combines with the Q-texture of the cuttlefish, creating a tempting salty flavor.

Fresh live shrimp are simply blanched to best appreciate their original flavor. The shrimp meat is sweet and springy, served with wasabi soy sauce.

Crab in its molting stage is battered and deep-fried, allowing the entire shell to be eaten. Crispy texture, full of the crab's fresh flavor.

Fatty mackerel is salt-grilled. The skin is slightly charred and crispy, the meat is juicy and rich in fatty aroma, with lemon juice enhancing the flavor.

Crab is deep-fried and then stir-fried with a generous amount of fried garlic crumbs and chili powder. The garlic aroma is strong, the crab meat is fresh, and it's finger-licking good.

Shrimp is steamed with minced garlic sauce. The garlic flavor penetrates the shrimp, and tofu or wide noodles are usually placed at the bottom to absorb the essence of the broth.

Cod fillets are steamed with a topping of crispy fried soybeans (tofu product). The crispy, salty soybeans provide a wonderful contrast to the tender cod.

Pork belly is slowly braised in soy sauce and Shaoxing wine until it has a bright red color. The fat melts in your mouth without being greasy, and the lean meat is tender and flavorful. A masterful dish.

A traditional Taiwanese banquet dish. Fried Pomfret fish is cooked with rice vermicelli, taro, and broth. The soup is delicious, the rice vermicelli absorbs the broth, and the flavor is nostalgic and rich.

A luxurious hot pot featuring a variety of fresh seafood (such as shrimp, crab, shellfish, fish fillets). The broth is sweet and clear, allowing you to fully enjoy the ocean's freshness.

Beef brisket stewed until tender in a clear broth. The broth is sweet, the beef brisket is excellent in texture, and it's warming and nourishing.

Fried large fish head stewed in a clay pot with cabbage, tofu, meatballs, and other ingredients. The satay broth is rich, and the fish head is rich in collagen.

A soup pot with peeled chili and chicken stewed together. The broth is slightly spicy and has a sweet aftertaste, with the unique aroma of pickled chili, appetizing and warming.

A classic Taiwanese banquet dish. Dried squid, canned snails, and a large amount of garlic sprouts are simmered. The broth is sweet and savory, with a unique and rich flavor.

Pickled pineapple sauce stewed with bitter melon and chicken. The salty and sweet flavor of pineapple balances the bitterness of the bitter melon, resulting in a refreshing and sweet aftertaste.

A clear soup made with yam, clams, and chicken. The yam is soft, the clams add freshness, and it's a light and healthy soup.