Xiang Zi Kou Shi Tang

This is a creative Taiwanese dish that combines preserved egg with minced meat, presenting a dark appearance. The taste is uniquely savory and fragrant, with the special flavor of preserved egg and the aroma of meat, perfect for pairing with rice or as a side dish with alcohol.

Deep-fried stinky tofu with a golden crispy exterior and a soft, juicy interior. Served with a sweet and sour, refreshing Taiwanese-style pickled cabbage, it's a classic Taiwanese street food that's both palate-cleansing and appetizing.

Fresh pork liver slices are pan-fried, with an extremely tender and not dry texture. Seasoned to be moderately sweet and savory, without any fishy smell, it's a popular limited dish in the restaurant.

Fresh soft squid is stir-fried with a sweet and sour vinegar sauce. The soft squid is Q-tender and delicious, with a strong sourness that is very appetizing.

Octopus legs are battered and deep-fried, with a crispy exterior and a Q-tender chewy interior. Seasoned with salt and pepper, it's an excellent snack to go with drinks.

Octopus legs are deep-fried or stir-fried, then sautéed with Sichuan peppercorns and chili peppers. The numbing, spicy, fresh, and fragrant flavor stimulates the taste buds, with a chewy texture.

Assorted braised platter, including various ingredients specially braised by the restaurant. The braising sauce is rich and flavorful, with a moderate savory taste, suitable for sharing among many.

Braised with black dates and pork ribs, the sauce is thick with fruit aroma and sweetness. The pork is tender, with a unique sweet and mellow flavor.

Pork belly is dry-braised with water bamboo. The crisp texture of the water bamboo balances the richness of the pork belly. The taste is savory and fresh, a special creative dish.

Tender beef tenderloin is stir-fried with green dragon peppers (poblano peppers). The poblano peppers are aromatic but not too spicy, the beef is tender and smooth, a home-style dish that goes well with rice.

Pork belly slices are stir-fried with green dragon peppers (poblano peppers). The pork belly is rich in fat and slightly charred, paired with non-spicy poblano peppers, releasing a rich aroma.

Premium beef tenderloin and asparagus are stir-fried, with truffle sauce added for flavor. The unique aroma of truffle combines with the umami of beef, and asparagus adds a refreshing texture.

Fresh asparagus and beef tenderloin are stir-fried, preserving the original flavor of the ingredients. The taste is light and refreshing, the beef is tender and smooth, suitable for diners who prefer light flavors.

Beef tenderloin is stir-fried with chives and "Xiang Cai" (dried vegetable). The "Xiang Cai" has a crisp texture, and the overall seasoning combines spicy, savory, and fragrant elements, with rich layers of texture.

Deep-fried crispy chicken pieces coated in a special numbing and spicy sauce. The exterior is crispy and fragrant, with a numbing kick from Sichuan peppercorns, a unique and satisfying flavor.

Classic Sichuan dish, the tofu is tender and smooth, the sauce is numbing, spicy, fresh, and fragrant, very good with rice.

A Mapo dish made with tender chicken instead of traditional minced meat. The chicken is tender and smooth, paired with a spicy Mapo sauce, a true rice killer.

Pork belly slices are cooked in Mapo sauce. The richness of the pork belly fat blends perfectly with the numbing spiciness, creating a rich texture.

Large shrimp are battered and deep-fried, then coated in salted egg yolk sauce (golden sand). The savory and rich egg yolk coats the sweet and crisp shrimp balls, with a sandy and very delicious texture.

Deep-fried pork ribs coated in a rich salted egg yolk sauce. The savory aroma of salted egg yolk and the meaty flavor of the ribs are intertwined, a long-time bestseller in the restaurant.

Tender fish fillets are fried and then coated in golden sand sauce. The exterior is savory and crispy, the fish inside is delicate, suitable for all ages.

Deep-fried shrimp balls drizzled with sweet and sour sauce. Bright red in color, with an appetizing sweet and sour taste, the shrimp are springy.

Classic sweet and sour dish, the restaurant specially uses sugarcane-simmered sweet and sour sauce, which is naturally sweet. The ribs are crispy and flavorful, with a perfect balance of sweet and sour.

Boneless fish fillets are deep-fried and then coated in sweet and sour sauce. The fish is tender, and the crispy exterior absorbs the sweet and sour sauce, perfect for pairing with rice.

Classic Taiwanese three-cup dish, made with boneless chicken thigh. Braised with soy sauce, sesame oil, and rice wine, with basil added for fragrance. The chicken is tender and juicy, with an enticing aroma.

A combination of three Taiwanese ingredients that foreigners often fear: preserved egg, stinky tofu, and pig blood cake, cooked in the three-cup style. The flavor is savory and rich, a creative dish with very Taiwanese characteristics.

Q-tender pork trotters are braised in three cup sauce. The pork skin is rich in collagen, with a Q-soft texture and a rich sweet and savory sauce aroma.

A three-cup dish made with delicate silken tofu. The exterior is pan-fried until golden, the interior is smooth and tender, absorbing the aroma of the three-cup sauce.

Fresh squid is cut into pieces and stir-fried over high heat in the 'three cup' style. The squid has a crisp and chewy texture, paired with the aroma of basil and ginger, a classic seafood stir-fry.

Various braised ingredients are stir-fried again in the three-cup style. This adds the aroma of sesame oil and basil to the braised dishes, elevating the flavor.

Fresh squid sizzles on a hot iron plate, drizzled with black pepper or special sauce. The aroma is strong, and the squid is crisp and fresh.

Tender and smooth beef tenderloin is cooked with onions and butter on an iron plate. The sauce is rich, and the meat is tender, a common Taiwanese iron plate dish.

Pork belly slices are pan-fried on an iron plate, releasing a rich aroma of fat. Paired with a special sauce, the flavor is rich and goes well with rice.

Tender silken tofu is served on a hot iron plate and drizzled with sauce. Often with a layer of egg liquid at the bottom, it has rich layers of texture and good heat retention.

Fresh shrimp are simply blanched to retain their original sweetness. Usually served with soy sauce and wasabi or ginger vinegar sauce, the meat is Q-tender.

Fresh shrimp are simmered with plenty of garlic. The shrimp absorb the essence of garlic, and the broth is fresh and rich, a must-order for garlic lovers.

Scrambled eggs with a soft and tender texture, with seaweed and baby fish added. The texture is soft and tender, with the savory taste of seafood, rich in nutrients, suitable for the elderly and children.

Precious Matsusaka pork and yam are stir-fried with sesame oil. Matsusaka pork has a crisp and tender texture, yam is smooth, and the sesame oil aroma is warming and nourishing.

Crispy fried sakura shrimp, shredded taro, and shredded sweet potato mixed together. Extremely crispy texture, a blend of sweet and savory, the best snack for chatting and drinking.

Eel pieces are deep-fried until crispy and then braised, with basil added for fragrance. The exterior is crispy and absorbs the sauce, the eel meat is tender, a traditional Taiwanese flavor.

Crispy deep-fried small anchovies paired with sweet potato fries. A sweet and savory combination, crispy and refreshing, similar to Taiwanese fish and chips.

Whelks are cold-dressed or stir-fried, seasoned with the numbing aroma of Sichuan peppercorns. The whelks have a crisp and chewy texture, and the numbing and spicy flavor is very appetizing and suitable for drinking.

Hot white rice drizzled with fragrant lard and soy paste. Simple yet full of old-fashioned aroma, it's a traditional Taiwanese way of eating rice.

Fluffy white rice, perfect for pairing with various flavorful Taiwanese dishes.

Taiwanese-style stir-fried rice noodles with shredded pork, mushrooms, vegetables, and other ingredients. The rice noodles are Q-tender and flavorful, full of traditional home-style taste.

Fluffy egg fried rice with shredded pork stir-fried over high heat. Full of egg aroma and wok hei, simple and delicious.

Egg fried rice with tender beef tenderloin, seasoned with black pepper. The flavor is robust, with the spiciness of black pepper and a rich texture.

Free-range chicken with firm meat, drizzled with special scallion oil. The chicken skin is Q-tender, the meat is sweet, and the scallion oil aroma enhances the chicken flavor.

Whole chicken is marinated and smoked. The skin has an attractive tea color, and the meat has a unique smoky aroma with a mellow flavor.

Generous portion of braised pork hock (thigh meat), served with braised bamboo shoots or noodles. The pork is braised until tender and flavorful, rich but not greasy, a traditional banquet dish.

Long-simmered chicken soup with pork stomach, yam, and plenty of white pepper. The broth is rich and milky white, with a warming peppery spice, nourishing and healthy.

A specialty dish originating from Yilan, similar to a mixed vegetable soup, with plenty of napa cabbage, shredded meat, egg crisps, etc. The broth is fresh and sweet, with generous ingredients.

A thick soup with a Tainan flavor, containing fried braised eel and various seafood. The taste is sweet and sour, full of southern characteristics.

Baby cabbage is simmered with golden dried shrimp and egg crisps. The baby cabbage is sweet and absorbs the broth, while the egg crisps add aroma and texture.

Crispy water shield vegetables stir-fried with preserved tree seeds (shuzi) and egg crisps. The sweet and savory flavor of the preserved tree seeds brings out the sweetness of the water shield, with a crisp texture.

Stir-fried water spinach with Shaoxing wine for flavor. In addition to garlic aroma, there is a charming wine aroma, with a unique flavor.

Fresh and sweet napa cabbage stir-fried with sakura shrimp. The umami of the sakura shrimp permeates the cabbage leaves, which are crisp and delicious.

A clear soup simmered with plenty of golden clams and garlic. The broth is fresh and flavorful, full of garlic aroma, traditionally believed to be beneficial for the liver.

Stewed with aged preserved radish (dried radish), clams, and chicken. The aged preserved radish gives the soup a unique mellow flavor, combined with the umami of land and sea.

Chicken soup stewed with high-quality aged preserved radish from Miaoli Hakka villages. The broth is deeply sweet and mellow, a traditional Hakka-style nourishing soup, with larger portions or more refined ingredients.

Chicken soup stewed with pickled peeled chili. The broth is slightly spicy and sweet, very appetizing and warming.

Specially made with the famous peeled chili from Hualien. The flavor is more authentic and mellow, with a slightly spicy and sweet broth that is unforgettable.

A classic Taiwanese teahouse soup, including squid, canned whelks, and plenty of garlic sprouts. The broth is sweet and rich, a nostalgic and luxurious banquet soup.

A retro-style teahouse soup, based on canned tomatoes and meat sauce, stewed with pork ribs. Sweet, sour, savory, and fragrant, with a unique flavor.

The best choice for winter nourishment, chicken is stewed with pure rice wine and sesame oil, without a drop of water. The wine aroma is strong, with excellent body-warming effects.

Soup made with southern specialty 'watermelon cotton' (pickled small watermelons), paired with salmon and clams. The broth has the unique sour and sweet taste of watermelon cotton, which is fresh and palate-cleansing.