Xiao Kai Yue Nan Cun Xiao Chi Dian

A mixed braised platter including dried tofu, tofu skin, braised eggs, and seaweed. Braised in a special sauce, with a savory and flavorful taste, suitable for pairing with noodles.

Large portion of mixed braised platter, including double portions of dried tofu, tofu skin, braised eggs, and seaweed. A traditional Taiwanese side dish suitable for sharing among many.

A platter including pig ears and various soy products and seaweed. The pig ears have a crispy and tender texture with a smoky aroma, complementing the braised side dishes.

Featuring beef shank as the main ingredient, paired with dried tofu, tofu skin, braised eggs, and other braised items. The beef shank is firm with connective tissue, infused with flavorful braising liquid, and rich in taste.

The richest braised assortment, including pig ears, beef shank, and various soy products and seaweed. Taste multiple signature braised dishes in one go.

Crispy small dried fish mixed with roasted peanuts. Crispy texture, with a sweet and savory flavor, a classic Taiwanese appetizer.

Fresh cucumbers are smashed and then dressed with garlic, vinegar, and other seasonings. Crisp and refreshing texture, sweet and sour, appetizing, and very palate-cleansing.

Braised beef shank, sliced thinly. The meat is a mix of tendon and lean meat, with a chewy and springy texture, and a rich braised aroma.

Braised pig ears, sliced thinly. Rich in collagen and cartilage, with a crispy and springy texture, and a light smoky flavor.

Honeycomb beef tripe is braised for a long time, resulting in a tender yet springy texture. It absorbs the essence of the braising liquid, with a unique flavor.

Traditional Taiwanese fried noodles, stir-fried over high heat with noodles, shredded pork, and vegetables. Full of wok hei, rich soy sauce flavor, and moist, flavorful noodles.

Dry-mixed noodles drizzled with a special Sichuan-style spicy sauce. Fragrant and spicy with moderate heat, suitable for diners who enjoy bold flavors.

Simple yet classic old-fashioned flavor. Hot noodles are tossed with fragrant lard and soy paste, with a rich aroma and smooth texture.

Dry noodles topped with a sauce made from slow-cooked dried tofu, minced meat, and sweet bean paste. The rich sauce, a blend of savory and sweet, evenly coats the noodles, with a mellow flavor.

Cooled noodles drizzled with sesame paste, minced garlic, and vinegar water. Refreshing and springy texture, with a rich sesame aroma, suitable for summer.

Hot tossed sesame paste noodles. The aroma of sesame paste becomes richer when heated. Every bite of noodles is coated with rich sesame paste, with a smooth texture.

Dry noodles topped with stir-fried preserved mustard greens and shredded pork. The crisp and savory preserved mustard greens and the sweetness of the shredded pork add layers of texture.

A thick, gravy-like noodle soup similar to hot and sour soup, but without the sourness or spiciness. The broth is thick, with abundant vegetables, egg drop, and meat slices, with a mild and delicious flavor.

Soup made from fresh tomatoes, with noodles added. The broth has the natural sweet and sour taste of tomatoes, refreshing, appetizing, and nutritious.

Classic hot and sour soup with noodles added. The soup has a balanced sourness and peppery spiciness, with abundant ingredients, satisfying and warming.

Clear soup noodles with stir-fried shredded preserved mustard greens and pork. The broth is clear, with a light salty flavor released by the preserved mustard greens, refreshing and not greasy.

A common Taiwanese thick soup, with a sour and spicy flavor. Contains rich ingredients such as tofu, wood ear mushrooms, shredded bamboo shoots, egg drop, and pig's blood.

The same broth as the Large Braised Noodles, but without noodles. The thick, gravy-like broth is delicious and rich in ingredients, suitable for those who want soup.

A refreshing soup containing four main ingredients. Usually includes green vegetables, tofu, tomatoes, and egg drop, with a light and healthy flavor.

Fresh shrimp are deep-fried at high temperature until the shells are crispy, then stir-fried with scallions, garlic, chili peppers, and five-spice powder. Crispy, savory, and aromatic; the whole shrimp can be eaten, shells and all.

Fresh shrimp are quickly blanched in boiling water. Retains the original sweetness and elasticity of the shrimp meat, usually served with a dipping sauce.

Stir-fried pickled peeled chili peppers with eggs. The sweet and spicy flavor of the peeled chili peppers combined with the egg aroma makes it a very appetizing home-style dish.

A classic home-style dish made by stir-frying tomato chunks with eggs. Tender texture, balanced sweet and sour taste, suitable for all ages.

Traditional Taiwanese baked omelet with crispy preserved radish. Rich egg flavor, with the unique savory and crisp texture of the preserved radish.

Fresh cabbage stir-fried over high heat. Retains the crisp texture and natural sweetness of the vegetables, refreshing and palate-cleansing.

Cabbage stir-fried with bacon. The oily aroma of the bacon permeates the leaves, adding smoky meat flavor and a rich texture.

Cabbage stir-fried with tomatoes. The sweet and sour juice of the tomatoes coats the crisp cabbage, with a unique and refreshing flavor.

Fresh gai lan stir-fried over high heat. The unique slightly bitter and sweet taste of gai lan, along with its crisp and tender texture, makes it a beloved green vegetable.

Gai lan stir-fried with bacon. The savory bacon balances the slight bitterness of the gai lan, adding layers of flavor to the dish.

Gai lan stir-fried with Chinese cured sausage. The wine aroma and sweetness of the cured sausage are released, making the gai lan more delicious.

Cabbage stir-fried with Chinese cured sausage. The sweetness and oily aroma of the cured sausage coat the crisp cabbage, creating a charming flavor.

Simply stir-fried Chinese broccoli. Maintains the original bright green color and crisp, tender texture of the vegetables, light and healthy.