Xian Jin Hai Chan Dian

Traditional Taiwanese fried noodles, usually made with yellow oil noodles, stir-fried over high heat with shredded meat, onions, carrots, and vegetables. Seasoned with soy sauce, it has a savory and moist texture, with smooth and chewy noodles, making it a satisfying main course.

Rice is stir-fried over high heat with eggs, chopped scallions, shredded meat, and other seasonings. The rice grains are distinct, with a rich egg aroma and wok hei, resulting in a fluffy texture and abundant fragrance.

Stir-fried water snowflake is a common specialty vegetable dish in Taiwan. The stems of water snowflake are long and slender, with an extremely crisp and refreshing texture. It is usually stir-fried with ginger shreds, preserved radish, or shredded meat, offering a light and palate-cleansing flavor.

Freshly stir-fried Taiwanese lettuce (commonly known as A-Choy), with tender and emerald green leaves. Usually stir-fried with garlic until fragrant, it has a slightly unique bitter-sweet taste, with a crisp and tender texture.

Dragon Pearls are squid mouths, deep-fried after being coated in flour, then stir-fried with peanuts, chopped scallions, minced garlic, and chili. The texture is crispy on the outside and chewy on the inside, with a satisfying chewiness, savory and slightly spicy, making it a very popular appetizer with drinks.

Dried anchovies are deep-fried until crispy, then stir-fried with crispy peanuts, chopped scallions, chili, and minced garlic. The texture is crispy and savory, becoming more fragrant with each chew, perfect as an appetizer or to enjoy with beer.

A fermented tofu dish with a unique and strong aroma. In stir-fry restaurants, this usually refers to crispy stinky tofu or Hakka-style stir-fried stinky tofu. It has a crispy exterior and tender interior, with a rich, savory, and fragrant flavor, a unique Taiwanese delicacy.

Premium Matsusaka pork (pork neck) is charcoal-grilled. The meat has a unique crisp and tender texture with fine marbling, grilled until golden brown and fragrant on the surface, sprinkled with salt and pepper or drizzled with lemon juice, it is fresh and not greasy.

Tender beef slices are first marinated, then stir-fried over high heat with a large amount of scallion segments, ginger slices, and chili. The scallion aroma deeply penetrates the meat, resulting in a savory and rich flavor that is very appetizing.

Lamb slices are stir-fried with water spinach over high heat, usually seasoned with satay sauce. The lamb is tender, the water spinach absorbs the rich sauce, resulting in a crisp texture and rich flavor.

Frog meat (edible frog) is cut into pieces, coated in flour, and deep-fried. It is then stir-fried with salt and pepper, minced garlic, and basil. The meat is delicate and white, more tender than chicken, with a crispy, savory, and fragrant exterior.

A classic Hakka dish (Ginger Shredded Pork Intestine). Cleaned pork intestines are stir-fried with a large amount of ginger shreds and vinegar essence. The texture is chewy and springy, with a strong, appetite-stimulating sourness and a unique flavor.

Old ginger is stir-fried until fragrant in black sesame oil, then cooked with various mushrooms and Matsusaka pork slices. The broth has a rich and mellow sesame oil aroma, and the Matsusaka pork is crisp and tender, making it a nourishing and warming dish.