Xiao Li Zi Qing Zhou Xiao Cai

A classic cold dish composed of preserved eggs and silken tofu, typically drizzled with soy paste and sprinkled with chopped scallions and bonito flakes. It has a smooth, cool texture, with the unique flavor of preserved eggs complementing the mildness of the tofu. Suitable as an appetizer or with plain congee.

A combination of braised dried tofu cubes and crispy peanuts, moderately salty and fragrant, with a rich texture. A very popular dish for pairing with wine or as an appetizer.

A cold dish featuring dried tofu shreds, usually tossed with celery or carrot shreds. Refreshing and chewy texture, simply seasoned with a light bean aroma and sesame oil.

Fresh cucumbers smashed and pickled, with a crisp and juicy texture. The sweet and sour garlic seasoning is very appetizing, the best side dish for hot weather.

Thinly sliced pig's ears, smoked for a unique flavor. Crispy and chewy texture, rich in collagen, savory and delicious.

Shredded dried tofu, smoked to impart a rich smoky aroma. Tender texture, often tossed with sesame oil and a little seasoning, it's a flavorful cold dish.

A refreshing cold dish of white mushrooms and peas, with a crisp and fresh texture. Lightly seasoned, retaining the original flavor of the ingredients, healthy and refreshing.

A traditional Taiwanese appetizer, fresh clams pickled in soy sauce, garlic, chili peppers, etc. Salty, fresh, sweet, and savory, with a smooth and tender texture, very suitable for pairing with congee.

Fresh Yangtze River anchovies (small silver fish) steamed, usually served with a little ginger shreds and soy sauce. Tender texture, full of oceanic sweetness and flavor, rich in nutrients, suitable for all ages.

Pan-fried mackerel with golden crispy skin and firm, juicy, and fatty flesh. The salty and fragrant taste is very appetizing with rice, usually served with lemon wedges or pepper salt for seasoning.

Delicate and tender threadfin salmon, pan-fried to release its aroma. The fish has moderate fat content, a fresh and sweet taste, and is one of Taiwan's common high-end fish species.

Pan-fried small hairtail fish, with tender flesh, few bones, and easy to eat. The skin is perfectly pan-fried, and a simple sprinkle of pepper salt allows you to enjoy the fresh sweetness of the fish.

Sections of dried hairtail fish pan-fried until the skin is silvery and crispy, and the flesh is delicate and tender. It has a unique seafood flavor and is a classic home-style fish dish.

White and tender cod, steamed to retain its original flavor. Served with shredded scallions and steamed fish soy sauce, it melts in your mouth, fresh and delicious.

Tender dragon's beard leaves quickly stir-fried with jelly fig (Puzi). The sweet and salty flavor of the jelly fig brings out the sweetness of the vegetables, with a crisp texture, a vegetable dish full of Taiwanese rural flavor.

Pickled cowpeas diced and stir-fried with minced meat. Crispy and sour texture, appetizing. The meat flavor and sourness are perfectly combined, very appetizing with rice, especially suitable for plain congee or mixed rice.

Fermented mustard greens, chopped and stir-fried with minced meat, with a special spicy and salty flavor. Crisp texture, a classic dish from military dependents' villages, delicious with rice or noodles.

A well-known home-style dish, combining sweet and sour tomatoes with smooth scrambled eggs. Rich sauce, excellent flavor when mixed with rice, loved by adults and children.

Eggplant is tender and flavorful, absorbing a mildly spicy sauce made from fermented bean paste, minced garlic, and chopped scallions. Named "fish-fragrant" but without fish, it refers to the cooking method that mimics braised fish, savory and appetizing with rice.

Tender arrow bamboo shoots braised with doubanjiang, with a crisp texture. The salty and spicy flavor of doubanjiang penetrates the bamboo shoots, with a rich flavor, an appetizing vegetable dish.

Seasoned with "three cups" of sesame oil, soy sauce, and rice wine, with basil added for aroma. King oyster mushrooms have a chewy and juicy texture, absorbing the rich sauce with a fragrant aroma.

Sweet and tender bamboo shoots shredded and stir-fried with shredded meat. The bamboo shoots have a delicate and crisp texture, and the shredded meat adds umami, a refreshing and non-greasy home-style stir-fry.

Green beans are deep-fried and dehydrated, then stir-fried with minced meat and minced garlic. The skin is slightly wrinkled, with a charred, salty, and crispy texture, a classic Sichuan dish that pairs very well with rice.

Thin slices of bitter melon stir-fried with salted egg yolk. The sandy texture and salty flavor of the salted egg neutralize the bitterness of the bitter melon, with rich layers of flavor and a sweet aftertaste.

Green broccoli stir-fried with colorful bell peppers, with an attractive appearance. Crisp texture, retaining the natural sweetness and nutrients of the vegetables.

Chewy shrimp combined with smooth scrambled eggs, moist and smooth texture. Rich egg flavor, fresh shrimp, a light yet delicious home-style dish.

Tender green Chinese broccoli blanched and drizzled with savory oyster sauce. The Chinese broccoli is crisp with a slight bitterness, and the umami of the oyster sauce perfectly enhances the flavor of the vegetables.

A classic Hakka dish, stir-fried with pork belly, dried squid, dried tofu, and celery. Salty, fragrant, and glossy, with a rich and chewy texture, it's an excellent dish for pairing with wine or rice.

Diced chicken stir-fried with dried chili peppers and peanuts, spicy and satisfying. Tender chicken, crispy peanuts, the spicy and fragrant taste is very appetizing.

A light and elegant stir-fry dish, including shrimp, fresh lily bulbs, and asparagus. Fresh colors, crisp and sweet texture, a healthy and nourishing delicacy.

Tender amaranth cooked with Yangtze River anchovies and thickened. Smooth texture, delicious broth, rich in calcium, perfect for drizzling over rice.

Pork trotters stewed until tender, with chewy skin and tender meat, rich in collagen. The braising liquid is rich and flavorful, rich but not greasy, a delicious choice for collagen replenishment.

Pork belly with alternating layers of fat and lean meat, slow-braised. Red and glossy color, tender meat that melts in your mouth, the moderately salty and sweet braising liquid is a killer with white rice.

Well-prepared pork liver, extremely tender and smooth, with no fishy smell. Usually served with ginger shreds and a special dipping sauce, fresh and delicious.

Blanched thin slices of pork belly drizzled with rich minced garlic soy paste. Rich but not greasy, with a strong garlic aroma, it's a classic Taiwanese cold platter meat dish.

Crispy fried pork loin cubes coated in a sweet and sour bright red sauce. Crispy outside and tender inside, sweet and sour, it's a dish that adults and children alike will enjoy.

Plump fresh oysters braised with fermented black beans and tofu. The salty and fragrant fermented black beans bring out the oceanic flavor of the oysters, with a tender and smooth texture, very appetizing with rice.

Taiwanese-style sausage, pan-fried or grilled until the skin is charred. Moderate fat-to-lean ratio, with a slightly sweet wine aroma, usually served with raw garlic slices.

Pork loin marinated in red yeast rice, then deep-fried. Crispy and bright red crust, with a unique aroma and sweetness from the red yeast rice, a charming flavor.

Tender chicken thigh pieces drizzled with fragrant fried shallot sauce. Crispy skin, juicy meat, full of old-fashioned scallion oil aroma.

Blanched fresh squid, with a chewy and sweet texture. Served with a special five-flavor sauce (sour, sweet, salty, spicy, garlic), with rich layers of flavor, a classic Taiwanese cold platter.

Fresh cuttlefish blanched and sliced into rings, drizzled with a rich garlic sauce. Chewy and fresh texture, garlic enhances the flavor, a simple yet delicious seafood dish.

Minced meat, seasoned and stuffed into green chili peppers, then pan-fried until slightly charred. The slight spiciness of the chili peppers blends with the savory meat filling, creating a rich texture, a skillful dish.

Tofu braised for a long time, absorbing the essence of the braising liquid. Soft and flavorful texture, bursts with juice when bitten, the best choice for pairing with rice or as a side dish.

Bamboo shoots braised in chicken or meat broth, with a delicate and crisp texture. Rich in oily aroma, sour and appetizing, it's a classic side dish for braised pork rice.

Cabbage stewed until tender, usually with dried shrimp, flatfish, or fried pork skin for added flavor. Melts in your mouth, with a sweet broth, full of old-fashioned flavor.

Diced preserved vegetables (pickled vegetables) steamed with minced meat. The sweet and salty flavor of the preserved vegetables permeates the meat, the broth is very sweet, delicious with mixed rice, full of nostalgic flavor.

Cleaned pork intestines braised until flavorful and tender, with a chewy texture. No fishy smell, only a rich braised aroma, a favorite of gourmets.

Stinky tofu cooked by steaming, with spicy broth. The tofu pores absorb the spicy broth, with a pungent aroma, dense texture, and intense spiciness.

Duck blood and intestines stewed in a spicy broth. The duck blood is tender, the intestines are chewy, the broth is spicy and rich, very satisfying with rice.

Beef brisket chunks stewed with tomatoes and spices. The beef is tender and flavorful, the broth is rich with the sweet and sour taste of tomatoes, with a hearty and warm flavor.

Fermented duck egg, with a salty white and a soft, oily yolk. A classic side dish for plain congee, a small bite can accompany a large bowl of congee.

One of Taiwan's most representative home-style dishes, chopped pickled radish mixed with egg and pan-fried. Crispy outside and tender inside, with crunchy pickled radish in every bite, salty and charming.

A simple yet delicious fried egg with plenty of fresh chopped scallions. The egg aroma and scallion aroma are perfectly blended, golden and fluffy, full of home-style flavor.

Fried egg with basil leaves, intensely aromatic and unique. The special flavor of basil adds layers to the fried egg, making it very appetizing with rice.

Nutritious anchovy omelet. The omelet is thick, with tender small fish in every bite, rich in texture and calcium-rich.

Fermented tofu with a creamy, cheese-like texture and a savory, sweet aftertaste. Known as "Eastern Cheese," a small amount is enough to accompany a large bowl of plain congee.

Sweet preserved tofu product, in reddish-brown strips. Chewy and sweet texture, a popular side dish for congee for both adults and children.

Pickled Chinese cabbage hearts, with a crisp and refreshing texture. Savory and sweet, moderately salty, it's a traditional Chinese preserved vegetable.

Fried or stir-fried peanuts with skin, sprinkled with salt. Crispy and salty, the best snack for watching TV, chatting, or drinking.

Chewy gluten and soft peanuts soaked in a sweet soy sauce. A mix of sweet and savory flavors, it's a common canned side dish flavor in Taiwan.

Stir-fried pork product shredded until dry, with a crispy and sweet texture. Melts in your mouth, perfect for sprinkling on congee or rice to enhance flavor.

Marinated bamboo shoots seasoned with chili sauce, with a crisp and tender texture. Sour, spicy, salty, and fragrant, it is very appetizing and can stimulate appetite.

Sponge-like gluten product, soaked in sweet and savory braising liquid. Soft and juicy texture, usually braised with wood ear mushrooms and bamboo shoots, a side dish with Jiangnan flavor.

Marinated bamboo shoots with chili oil, with a tender and crisp texture. The spiciness combines with the sour and fragrant taste of bamboo shoots, making it a heavy-flavored dish that pairs well with rice.

Bitter melon braised with preserved mustard greens. The unique salty and fragrant preserved mustard greens neutralize the bitterness, the bitter melon has a sweet aftertaste, with a unique and refreshing flavor.

Fresh spinach quickly blanched and drizzled with soy paste or braising liquid. Tender texture, rich in nutrients, a simple and healthy vegetable choice.

One of Taiwan's most common blanched vegetables, with a tender and crisp texture. Usually served with minced garlic soy sauce or braised pork sauce, with a refreshing flavor.

Blanched sweet potato leaves have a smooth and delicate texture. Drizzled with garlic soy sauce or fried shallots, it's a healthy vegetable with an old-fashioned flavor.

A-choy (a type of lettuce) has a unique slightly bitter flavor, stir-fried with garlic until fragrant. Crisp texture, very refreshing.

Spinach stir-fried quickly over high heat, retaining its green color and nutrients. Rich garlic aroma, removing the astringency of the spinach, with a tender and crisp texture.

Water spinach stir-fried with plenty of minced garlic, full of wok hei. The garlic flavor brings out the sweetness of the vegetables, with a crisp texture, a must-order dish at stir-fry restaurants.

Sweet potato leaves stir-fried with garlic, with a more fragrant flavor than blanched. Smooth and tender, full of garlic flavor.

Napa cabbage stir-fried quickly over high heat, with a crisp and sweet texture. Simple garlic seasoning enhances the natural sweetness of the cabbage.

Alternanthera leaves, slippery and slightly sticky, stir-fried with sesame oil, ginger shreds, and goji berries. Warming and nourishing flavor, with a charming sesame oil aroma.

Steamed white rice, cooked to perfection, fluffy and soft. The basic staple food to accompany various savory dishes.

Plain congee simmered from white rice, with a dense and thick texture. Mild flavor, best served with strong-flavored pickles or side dishes.

Congee made by simmering sweet potatoes and white rice together, one of Taiwan's traditional staple foods. Dense and moist texture, with the natural sweetness of sweet potatoes. Usually served with pickles, pork floss, or tofu cheese, especially suitable for breakfast or supper.