Xian Ke Zhan Hai Xian Re Chao

A selection of the freshest sashimi of the day, usually including salmon, tuna, or marlin. Tender and sweet meat, best enjoyed with wasabi soy sauce.

Thick-cut fresh salmon sashimi, rich in fat, smooth texture. Melts in your mouth with a fresh taste, a top choice for sashimi lovers.

Blanched squid slices drizzled with a sweet, sour, and slightly spicy Taiwanese five-flavor sauce. Chewy and crisp squid, refreshing and appetizing.

Steamed or fried fish roe slices topped with mayonnaise. The fish roe has a dense, granular texture, paired with sweet mayonnaise, a classic Taiwanese cold dish.

Fresh oysters from Budai Port, plump and juicy. Usually served with vinegar sauce or wasabi soy sauce, full of oceanic freshness.

Deboned chicken thigh slices marinated in Shaoxing wine. Crispy skin, tender meat, rich wine aroma, refreshing and cool.

Fresh onion slices chilled to remove pungency, drizzled with Japanese dressing. Crisp and sweet texture, a refreshing appetizer.

Delicate and smooth cod liver, served with onion slices and Japanese dressing. Rich and smooth texture, melts in your mouth, unique flavor.

Tender chicken drizzled with special spicy red oil sauce, sprinkled with crushed peanuts and sesame seeds. Combines numbing, spicy, fresh, and fragrant flavors, very appetizing.

Tender bamboo shoots (palm heart) drizzled with a refreshing Japanese-style dressing. Crisp and sweet texture like bamboo shoots.

Salmon belly, the fattiest part, grilled until the skin is charred and the internal fat oozes out. Rich and tender texture, full of aroma.

Grilled salmon head until golden and crispy, rich in collagen. Tender meat, suitable for slowly savoring the fish's fresh flavor.

Grilled tilapia chin, crispy skin, tender and juicy meat. Rich in fat, best enjoyed with a squeeze of lemon juice and pepper salt.

Whole Pacific saury grilled. Crispy skin, fragrant meat, with a unique slightly bitter-sweet taste. Usually served with lemon and pepper salt, a classic dish to accompany drinks.

Fish fillet (usually oilfish or cobia) marinated in miso and then grilled. Savory and sweet flavor, firm meat.

Delicate and tender threadfin salmon with moderate fat content. Simple grilling brings out the natural sweetness of the fish, loved by gourmets.

Whole squid brushed with sauce and grilled. Chewy and springy texture, full of sauce and sea flavor, perfect with beer.

Oily Norwegian mackerel, grilled until the skin is golden and slightly charred. Firm and juicy meat, savory and appetizing.

Hokke fish from Hokkaido, larger in size with thick, fatty meat. Fragrant and tender after grilling, rich in fat.

Premium pork neck cut, grilled until slightly charred. Crisp and springy texture, not greasy, simply seasoned to appreciate the meat's sweetness.

Grilled king oyster mushrooms, sliced or cubed, retaining their moisture and sweetness. Chewy texture similar to abalone.

Crispy and non-greasy chicken skin with a charcoal aroma. Crispy texture, an excellent snack to go with drinks.

Fresh prawns simply salt-grilled. Crispy charred shell, firm and sweet prawn meat, retaining its original flavor.

Grilled sliced beef short ribs, firm with connective tissue. Becomes more fragrant with chewing, full of the unique fatty aroma of beef.

Lamb slices sprinkled with plenty of cumin powder and grilled. The unique aroma of cumin combines perfectly with the lamb, rich flavor with a Central Asian flair.

Grilled sliced pork belly marinated in five-spice powder. Crispy skin, balanced fat and lean meat, savory and flavorful, best served with garlic sprout slices.

Deboned chicken thigh skewers grilled and topped with plenty of cod roe mayonnaise. Tender chicken, rich and savory sauce, slightly sweet and salty.

Grilled Japanese yam slices spread with cod roe sauce. Crisp and slightly slimy yam texture, a perfect match with savory cod roe sauce.

Traditional Taiwanese sausage charcoal grilled. Crispy skin, juicy and sweet inside. Traditionally eaten with raw garlic slices.

Chicken wings grilled until golden, squeezed with fresh lemon juice. Slightly crispy skin, lemon's sourness cuts through richness, making the wings more refreshing.

Salted clams marinated in soy sauce, garlic, and chili. Tender meat, savory and appetizing, a traditional Taiwanese side dish.

Quickly stir-fried shellfish (may be clams or mussels) with basil, garlic, and chili. Rich aroma, savory broth.

Tender deboned chicken thigh drizzled with special scallion oil sauce. Rich scallion aroma, tender and juicy chicken, refreshing and not greasy.

Crispy fried stinky tofu tossed with a generous amount of cilantro and special sauce. The refreshing aroma of cilantro contrasts strongly with the unique flavor of stinky tofu, creating a rich texture.

Burdock root shredded, battered, and deep-fried, sprinkled with sesame seeds. Crispy like crackers, with the unique aroma of burdock and sesame, suitable as a snack with drinks.

Fresh shrimp and vermicelli are braised together, absorbing the essence of the shrimp. The vermicelli is flavorful and chewy. Rich aroma, a very satisfying dish.

Deep-fried eel cubes marinated in red yeast rice. Crispy red skin, tender meat with a hint of wine aroma and sweetness, a traditional Taiwanese dish.

Pork belly marinated in red yeast rice and deep-fried slices. Crispy outside, tender inside, balanced fat and lean, with the unique sweetness and aroma of red yeast rice.

A specialty dish from Yilan, similar to a mixed soup. Braised with napa cabbage, shredded meat, mushrooms, and dried shrimp, topped with crispy fried egg shreds. Sweet and fresh broth, rich in texture.

Peanuts braised for a long time, soft and crumbly texture, infused with braising liquid. Savory and smooth, a classic appetizer.

Classic Hakka dish, stir-fried with pork belly, squid, dried tofu, and celery over high heat. Savory and appetizing, rich and chewy texture.

Beef slices stir-fried with water spinach or bok choy in a rich satay sauce. Strong satay aroma, tender beef, very appetizing.

Lamb slices stir-fried with satay sauce and vegetables. Satay sauce masks the lamb's gaminess, leaving only freshness, rich flavor.

Bitter melon slices stir-fried with salted egg yolk (Salted Egg Yolk method). The savory saltiness of the salted egg balances the bitterness of the bitter melon, with a creamy and crisp texture.

Cleaned large intestines stir-fried with plenty of ginger slices and vinegar essence. Intensely sour, chewy intestines, a strong-flavored Hakka specialty.

Diced chicken stir-fried with dried chili, peanuts, and Sichuan peppercorns. Tender chicken, spicy and fragrant flavor, crispy peanuts, very appetizing.

Thick omelet with chopped preserved radish (radish dried). Rich egg aroma, crisp and savory preserved radish, a home-style dish full of nostalgic flavor.

Omelet with fresh basil leaves. The unique aroma of basil blends perfectly with the egg aroma, creating a captivating flavor.

Plump oysters mixed with egg batter and pan-fried. Each bite is filled with the sweetness of oysters and the tenderness of eggs.

Soft and flavorful eggplant with minced meat and a savory, spicy, and slightly sour "fish-fragrant" sauce. Smooth texture, very appetizing.

Conch stir-fried with basil, garlic, and chili over high heat. Crisp and springy conch, rich basil aroma, an excellent dish with drinks.

Blanched thin slices of pork belly drizzled with minced garlic soy sauce paste. Fatty but not greasy, pungent garlic flavor, simple yet delicious.

Fresh clams stir-fried with basil, ginger slices, and garlic. Sweet and plump clams, savory broth, rich aroma.

Dried tofu strips stir-fried with shredded pork. Dried tofu absorbs the meat juices, savory and flavorful, a classic home-style dish.

Boneless fish fillet deep-fried until golden, coated with sweet and sour sauce. Crispy outside, tender inside, appetizingly sweet and sour.

Pork tenderloin cubes deep-fried and tossed with sweet and sour sauce. Bright red color, balanced sweet and sour taste, firm texture.

Deep-fried marinated chicken wings with a hint of lemon. Crispy skin, tender and juicy meat.

Fried egg tofu coated with stir-fried salted egg yolk paste. Tofu is tender, with a sandy, savory coating, very delicious.

Squid tentacles (dragon pearls) deep-fried and coated with peanuts, scallions, garlic, chili, and pepper salt. Chewy and springy texture, a must-have dish with drinks.

Chewy Matsusaka pork stir-fried with Korean kimchi. The sour and spicy kimchi cuts through the richness and enhances the flavor, complementing the sweetness of the pork.

Whole shrimp deep-fried until the shell is crispy and edible, tossed with pepper salt and garlic. Crispy and fragrant, savory and flavorful.

Plump and juicy fresh oysters blanched and served with minced garlic soy sauce. Rich garlic flavor enhances the oceanic freshness of the oysters.

Shrimp balls deep-fried and coated with mayonnaise, served with canned pineapple slices. Sweet, sour, and crispy, rich in texture, suitable for all ages.

Beef slices stir-fried with eggs until tender and semi-cooked. Moist and smooth texture, a blend of egg and meat aroma, very appetizing.

Crisp shrimp and tender scrambled eggs. Tender and refreshing texture, full of freshness.

Egg tofu fried until the skin is slightly wrinkled and absorbs the sauce, while the inside remains soft. Crispy outside, tender inside, savory and flavorful.

Oysters coated with sweet potato starch and deep-fried, with basil. Crispy outside, soft inside, retains oyster sweetness, best with pepper salt.

Fresh prawns simply blanched, retaining their natural sweetness and springiness. Usually served with wasabi soy sauce.

Clams stir-fried with basil, garlic, and chili over high heat. Tender meat, savory and slightly spicy sauce, a must-order dish at stir-fry restaurants.

Oysters and old dough stick cubes braised together, often seasoned with fermented black beans. Dough sticks absorb the savory broth, oysters are tender, multi-layered texture.

Thick-cut pork liver pan-fried until the outside is seared and the inside is tender, coated with a rich sauce. Tender and not tough, rich aroma, no gamey smell.

Fresh squid blanched or stir-fried, drizzled with a spicy and sour Thai-style sauce. Chewy texture, appetizingly spicy and sour.

Braised large intestines stuffed with scallions, fried until the skin is crispy. Crispy outside, soft inside, scallion aroma cuts through richness, best dipped in pepper salt.

Marinated beef tenderloin strips stir-fried with large segments of scallions over high heat. Tender beef, fragrant scallions, full of wok hei.

Stinky tofu stewed in a spicy broth. The tofu's pores absorb the spicy soup, resulting in a juicy and intensely spicy flavor.

Duck blood and large intestines stewed in a slightly spicy bean paste sauce, kept warm with an alcohol lamp. Silky duck blood, tender intestines, very appetizing.

Soft-shell crab deep-fried and tossed with fried garlic, chili, and fermented black beans. The shell is edible, with a rich, crispy garlic flavor.

Sea "mushroom" is actually the skin of the tiger grouper, with a crisp texture like conch. Stir-fried with basil, it's crisp and delicious.

Chewy Matsusaka pork slices stir-fried with scallion segments. Crisp and sweet meat, enhanced flavor with scallions.

Crispy fried large intestines dry-fried with green beans. Crisp green beans, crispy and fragrant intestines, rich texture without being greasy.

Spring roll wrapper filled with shrimp paste, deep-fried until golden and crispy. Thin and crispy wrapper, chewy and fresh filling, best enjoyed with sweet and sour plum sauce.

Fresh tomatoes stir-fried with eggs, usually with a sweet and sour sauce. Smooth texture, sweet and sour, very appetizing.

King oyster mushroom cubes battered and deep-fried, tossed with pepper salt. Crispy outside, juicy inside, delicious like fried chicken nuggets but with the sweetness of mushrooms.

Marinated salted pork slices stir-fried with garlic sprouts and chili. Savory and flavorful, chewy texture, an excellent dish to accompany drinks.

Chicken butts (gizzards) cleaned and deep-fried, sprinkled with pepper salt. Crispy outside, tender inside, rich in fat and aroma.

Shrimp balls deep-fried and coated with sweet and sour red sauce. Springy shrimp, appetizingly sweet and sour sauce.

Taiwanese sausage slices stir-fried with garlic sprouts. The spiciness of the garlic sprouts balances the sausage's fat, enhancing the flavor.

Matsusaka pork stir-fried with black sesame oil and aged ginger. Rich sesame oil aroma, crisp and tender meat, warming and nourishing.

Fried squid coated with salted egg yolk paste. Chewy and fresh squid, with a sandy salted egg yolk coating, savory and appealing.

Crispy fried shrimp balls coated with golden salted egg yolk. The savory saltiness of the salted egg perfectly combines with the sweetness of the shrimp, rich in texture.

Crispy fried old dough sticks coated with salted egg yolk sauce. Extremely crispy texture, rich and savory, a special creative dish.

Conch braised with plenty of white pepper and spices until the sauce reduces. The spiciness of the pepper fully penetrates the conch, spicy and chewy.

Tender tofu pan-fried and then drizzled with black pepper sauce on a hot sizzling plate. Sizzling sound, tender and flavorful tofu, fragrant.

Plump oysters cooked on a hot iron plate with onions and sauce. Maintains the oysters' tenderness with added charred flavor.

Tender beef tenderloin stir-fried with vegetables on a sizzling plate, drizzled with rich black pepper sauce. Tender meat, rich sauce aroma.

Matsusaka pork pan-fried. Charred outside, crisp inside, high heat brings out the meat's aroma.

Cubed beef pan-fried until slightly charred. Retains its juices, firm and chewy texture.

Crispy and tender deboned chicken thigh, drizzled with a spicy, numbing, and fragrant sauce, sprinkled with peppercorns. Thai flavor, appetizingly spicy and sour.

A classic Taiwanese dish, reduced with sesame oil, soy sauce, and rice wine, with basil. Flavorful and savory chicken, rich basil aroma.

Fresh squid cooked in the three-cup style (sesame oil, soy sauce, rice wine). Chewy and fresh squid, absorbing the rich sauce and basil aroma.

King oyster mushroom cubes braised in three-cup sauce. Chewy texture like abalone, balanced sweet and savory, captivating basil aroma.

Fish chin deep-fried and then braised in a three-cup sauce. Crispy skin absorbs the sauce, tender and juicy fish inside, unique flavor.

Tender loofah braised with clams. The loofah absorbs the clams' freshness, resulting in a sweet and refreshing broth.

Loofah stir-fried with salted egg yolk. The sweetness of the loofah and the savory saltiness of the salted egg complement each other, smooth texture.

Stir-fried young bamboo shoots (palm heart). Crisp and tender texture like bamboo shoots, with a light sweetness, a specialty wild vegetable.

Tender sweet potato leaves stir-fried over high heat, usually with minced garlic. Tender and smooth texture, a nutritious home-style vegetable.

Sweet potato leaves stir-fried with preserved egg. The unique flavor of preserved egg adds layers and richness to the ordinary sweet potato leaves.

Fresh cabbage stir-fried over high heat. Retains the vegetable's crispness and sweetness, simple and refreshing.

Water spinach stir-fried with garlic over high heat. Crisp texture, rich garlic aroma, the most common stir-fried vegetable in Taiwan.

Long, thin water shield vegetables stir-fried over high heat, often with shredded meat or preserved plums. Unique and extremely crisp texture.

Gynura leaves stir-fried with sesame oil, ginger slices, and goji berries. Gynura has a smooth, slightly viscous texture, with a mild sesame aroma.

Tender baby napa cabbage lightly stir-fried or braised. Delicate and sweet texture, low in fiber, refreshing and delicious.

Fresh green seaweed stir-fried with eggs. Seaweed has a crisp and smooth texture, with oceanic salinity, delicious when combined with egg.

Green beans deep-fried and then dry-fried with minced meat and preserved vegetables. Green beans are slightly wrinkled, savory and flavorful, crisp and tender.

Fried green beans coated with salted egg yolk paste. The sandy texture and savory saltiness of the salted egg coat the crisp and sweet green beans.

Tender beef slices stir-fried with gai lan (Chinese broccoli). Gai lan has a slightly bitter-sweet taste, pairing well with the tender beef, crisp texture.

Squid stir-fried with celery segments over high heat. Crisp and fragrant celery, chewy and fresh squid, refreshing and not greasy.

Fried rice with crispy sakura shrimp. Rich sakura shrimp aroma, distinct grains of rice, each bite full of sea flavor and egg aroma.

Pan-fried salmon flakes mixed with rice and stir-fried. Salmon fat blends perfectly with the rice, savory and delicious.

Shredded beef stir-fried with rice and eggs over high heat. Tender beef, full of wok hei, fragrant.

Lamb slices stir-fried with satay sauce or spices. The unique flavor of lamb, with distinct grains of rice, rich flavor.

Classic shredded pork and egg fried rice. Simple and unpretentious, fluffy rice, savory shredded pork, a common staple.

Stir-fried noodles with shrimp, clams, squid, and other seafood. The noodles absorb the seafood broth, resulting in a smooth and delicious texture.

Stir-fried noodles with shredded pork and vegetables. Savory and smooth, chewy noodles, a popular noodle dish.

Hsinchu rice noodles stir-fried with shredded pork, mushrooms, and vegetables. Chewy and not mushy rice noodles, absorbing the essence of the broth, dry and delicious.

A hot pot featuring a variety of fresh seafood (fish slices, shrimp, clams, etc.) and vegetables. The broth is sweet and fresh, suitable for sharing among many.

A soup pot stewed with peeled chili peppers and chicken. The broth is sweet and slightly spicy, the chicken is tender. Warming and with a sweet aftertaste.

A classic Taiwanese soup stewed with pickled pineapple sauce, bitter melon, and free-range chicken. The broth is sweet and slightly bitter, refreshing and cooling. The chicken is firm.

Deep-fried large fish head stewed with napa cabbage, tofu, and hot pot ingredients in a clay pot. Rich and savory broth with a strong satay flavor.

Mustard greens (Napa cabbage), clams, and chicken stewed together. The broth combines the slightly bitter taste of mustard greens with the sweetness of clams, refreshing and not greasy.

Pan-fried pomfret pieces simmered with thick rice noodles and taro. Rich and fresh broth, topped with fried egg shreds and fried shallots, full of nostalgic flavor.

Clear soup made with loofah and clams. Clear broth, extremely sweet flavor, tender loofah, very refreshing.

Soup cooked only with ginger slices and clams. Simple yet allows you to taste the original flavor of the clams, fresh and warming.

Oysters and tender tofu in soup, with pickled mustard greens and ginger slices for flavor. Plump oysters, fresh and light broth, tender texture.

Fish pieces and tofu simmered in Japanese miso soup. Balanced sweet and savory broth with a rich fish flavor, warming and delicious.

Fresh fish pieces simmered in clear broth with ginger slices. Clear and fresh broth, tender fish, ginger removes fishiness and enhances flavor, suitable for light eaters.