Xiao Lin Hai Chan

This dish involves deep-frying fermented tofu cubes and then stir-frying them with spicy ingredients like chili, scallions, and garlic. The tofu is crispy on the outside and creamy on the inside, with a unique fermented aroma, a very popular dish to accompany drinks.

Selected fresh seasonal sword bamboo shoots are stir-fried over high heat to maintain their crisp texture. Usually seasoned with shredded pork or fermented bean paste, it's salty, savory, and slightly spicy, a vegetable dish full of seasonal flavor.

Marinated pork belly is sliced thinly and stir-fried with garlic sprouts and chili over high heat. The savory fat of the salted pork belly perfectly combines with the sweetness of the vegetables, with a chewy and non-greasy texture, extremely appetizing.

A classic Taiwanese stir-fried seafood dish. Fresh clams are stir-fried with basil, garlic, chili, and soy sauce. The meat is tender and juicy, the basil aroma is rich, a perfect choice to pair with beer.

A summer-limited bamboo shoot dish. Fresh bamboo shoots are sliced and stir-fried. It retains the original crispness and sweetness of the bamboo shoots, with a refreshing taste, suitable for hot weather.

Pork ribs are coated in flour, deep-fried until golden brown and crispy, then coated in a sweet and sour rich sauce. Crispy on the outside, tender on the inside, sweet and sour, an appetizing classic dish loved by all.

Small anchovies are usually deep-fried or stir-fried with peanuts, scallions, garlic, and chili. The texture is crispy and savory, rich in calcium, a great snack to accompany drinks.

Deep-fried crispy intestines are stir-fried with green beans. The intestines are well-prepared with no fishy smell, crispy on the outside and soft on the inside, paired with crisp green beans and pepper salt seasoning, with rich layers of texture.

Fresh small squid is cut into sections and stir-fried over high heat, usually with ginger shreds, scallion segments, and a little chili. It retains the sweetness and chewy texture of the small squid, a seafood dish full of umami.

Fresh shrimp are mixed with egg batter and stir-fried until tender. The egg aroma is rich, and the shrimp are crisp and sweet, a nutritious and gently textured home-style dish.

Similar to oyster omelet but served as scrambled eggs. Fresh, plump oysters are stir-fried with eggs. Each bite is filled with savory oysters and fluffy eggs, full of oceanic flavor.

Clams are quickly stir-fried with spices. As soon as the clams open, they are removed from the heat. The meat is plump and juicy, the broth is fresh and delicious, usually with basil aroma, perfect for pairing with beer.

Lamb slices are stir-fried with water spinach or bok choy in a hot satay sauce. The lamb is tender and free of gamey odor, the satay sauce is rich and fragrant, a classic dish in Taiwanese stir-fry restaurants.

Small clams (lai zai) are quickly stir-fried with garlic, chili, and basil. The meat is tender, the sauce is salty and savory, perfect for savoring the flavor.

Beef slices are stir-fried with vegetables (like water spinach) over high heat, usually seasoned with satay sauce. The beef is tender and smooth, the sauce is rich and savory, an excellent choice to pair with rice.

Beef slices are stir-fried with large pieces of scallions over high heat. The aroma of scallions is rich, the beef is tender and juicy, with a savory and fresh flavor, an aromatic classic stir-fry.

Fresh oysters are blanched and then drizzled with special minced garlic soy sauce paste. The oysters are plump and juicy, paired with the spicy minced garlic sauce, simple yet perfectly enhancing the seafood's sweetness.

Fermented black beans (yin shi) are cooked with fresh oysters, often served with tofu. The savory and sweet flavor of the fermented black beans permeates the oysters, with a unique taste that is very appetizing.

Stir-fried snail meat, with a crisp and chewy texture. Usually stir-fried over high heat with plenty of basil, garlic, and satay sauce. The strong seasoning makes it an excellent dish to accompany drinks.

A classic Hakka dish. After cleaning, the large intestines are stir-fried with plenty of shredded ginger and white vinegar. The flavor is sour and zesty, the intestines are chewy and springy, and the spiciness of the ginger and the sourness of the vinegar are very appetizing.

Beef tripe is shredded and stir-fried with pickled mustard greens or shredded ginger over high heat. The tripe has a crisp texture, absorbing the sauce's aroma, with rich layers of flavor.

Arrow bamboo shoots have fine fibers, usually braised with chicken broth or lard. The texture is tender and crisp, with the unique fresh aroma of bamboo shoots, a dish full of mountain flavor.

Goose intestines are cleaned until crisp and then quickly stir-fried with chives or bean sprouts. The texture is crisp but not tough, absorbing the savory sauce from the stir-fry.

Tender seaweed is stir-fried or braised with vinegar, garlic, and ginger. The texture is slippery and crisp, rich in oceanic minerals, a refreshing and healthy side dish.

A classic Taiwanese home-style dish. Dried radish (cai po) is mixed with egg batter and pan-fried into a thick, round cake. The salty, savory, and crisp dried radish perfectly combines with the fluffy, soft eggs.

A large amount of chopped green onions is mixed with egg batter and pan-fried. The aroma of green onions is abundant, and the eggs are golden and slightly charred, simple yet full of flavor.

Pan-fried egg with fresh basil leaves. The unique herbal aroma of basil becomes more intense after heating, giving the fried egg a special flavor layer.

A premium nourishing dish combining chicken testicles (ji fo) and pork kidney, usually stir-fried in sesame oil. The texture is slippery and chewy, with a rich sesame oil aroma, considered a nourishing delicacy.

Fresh large shrimp are stir-fried or served with seasonal vegetables. The shrimp are firm and springy, with a sweet flavor, a dish that simply allows you to enjoy the original taste of seafood.

Fresh squid (medium squid) is cut into rings and stir-fried over high heat. The meat is thick and chewy, paired with celery or scallions for added aroma and texture.

Old ginger is stir-fried in black sesame oil until fragrant, then chicken testicles (ji fo) and rice wine are added for cooking. The chicken testicles have a tender texture like tofu, absorbing the rich sesame oil and wine aroma, traditionally believed to have nourishing effects.

Mullet roe gizzard (mullet's stomach), with an extremely crisp and chewy texture. Usually deep-fried or stir-fried over high heat, it's a special delicacy in seafood restaurants to accompany drinks.

Selected pork jowl, with evenly distributed fat and a crisp, springy texture. Can be stir-fried, pan-seared, or cooked with sesame oil. The meat is sweet and tender, not dry.

Whole shrimp are coated in flour and deep-fried, then tossed with plenty of scallions, garlic, chili, and pepper salt. The shells are crispy and can be eaten directly, the shrimp meat is sweet, a classic salt and pepper flavored dish.

Frog meat (frog meat) is tender and white, similar to chicken but more tender. Usually stir-fried with basil or ginger shreds over high heat, with a delicious flavor.

Pork kidney is scored and quickly blanched, then stir-fried in a sesame oil and ginger mixture. The kidney has a crisp and tender texture, absorbing the rich sesame oil aroma, a traditional nourishing dish.

Whelk meat is springy and chewy, stir-fried with basil, garlic, and chili sauce. The sauce is salty and slightly spicy, and the whelk meat needs to be picked out with a toothpick, which is quite fun.

Shark skin, rich in collagen, with a slippery and tender texture. Usually braised or stir-fried with celery. Rich in gelatin, the sauce is thick and delicious.

Black sausage with squid ink and chunks of squid. Pan-fried or grilled and sliced, each bite offers the chewy texture of squid chunks, rich seafood flavor, and is not greasy like regular sausages.

Fresh shrimp are simply blanched to preserve their original sweetness. After peeling, dip them in wasabi soy sauce or ginger vinegar sauce to enhance the shrimp's flavor.

Blanched small whelks, with firm and crisp meat. Usually dipped in garlic soy sauce or five-flavor sauce to enjoy their natural sweet whelk flavor.

Whole fresh squid is quickly blanched, sliced, with a crisp and chewy texture. A refreshing, low-fat seafood dish, usually served with five-flavor sauce or wasabi soy sauce.

Squid rings are coated in flour and deep-fried. The exterior is crispy, and the interior is tender and chewy. Sprinkled with pepper salt, the aroma is enticing, a popular seafood fried dish for all ages.

Frog legs are coated in flour and deep-fried. The meat is delicate, similar to chicken but more tender. Crispy on the outside, tender on the inside, served with salt and pepper, it's exceptionally delicious.

Marinated pork belly is roasted over charcoal or in an oven to render excess fat. The skin is charred and crispy, the meat is savory and chewy, often served with garlic slices and a vinegar dipping sauce to cut through the richness.

Marinated bone-in pork ribs are coated in tapioca starch and deep-fried. The crust is crispy and slightly sweet, the meat is juicy and rich, a common traditional Taiwanese snack.

Dragon balls (squid mouths) are chewy and springy. After deep-frying, they are stir-fried with peanuts, scallions, garlic, and chili, a must-order dish in stir-fry restaurants to accompany drinks.

Fresh oysters are coated in tapioca starch and deep-fried, locking in the sweet juices. The exterior is golden and crispy, the interior is tender and bursting with juice, best enjoyed with salt and pepper.

Grilled fish collar (usually tilapia or greater amberjack), this part is rich in fat and tender. Grilled until the skin is crispy and charred, sprinkled with salt and pepper, and a squeeze of lemon juice. It's fatty but not greasy.

Large squid balls deep-fried until golden brown, with real squid chunks inside. The texture is chewy and firm, full of umami, simply sprinkled with pepper salt, it's very delicious.

Fried tofu skin wrapped with shrimp paste and water chestnuts. The skin is crispy, and the filling is sweet with a crunchy texture. Usually dipped in sweet chili sauce or wasabi soy sauce.

Selected beef cut is charcoal-grilled. The outside is charred, and the inside remains pink and juicy. Usually served sliced, it can be enjoyed with garlic slices or sea salt to appreciate its original flavor.

Fish is marinated in miso paste and then grilled. The salty and sweet flavor of miso permeates the fish, with a rich aroma after grilling, tender meat, and a unique flavor.

Whole fresh squid is directly grilled and brushed with sauce. Grilled squid has a richer aroma and a firmer, chewier texture than blanched squid, with a charcoal-grilled flavor.

Whole fresh seasonal fish, salt-grilled or soy-glazed. The fish skin is crispy, and the meat is tender and juicy, allowing you to fully appreciate the fresh original flavor of the fish.

A whole piece of Matsusaka pork is grilled until the skin is golden and slightly charred, then sliced thinly. The texture is crisp, tender, and springy, with a charming oily aroma. Simply sprinkled with sea salt, it's very delicious.

De-boned beltfish, usually coated in flour and deep-fried or pan-seared. The meat is delicate and smooth, easy to eat without bones, and tastes delicious.

Freshly harvested summer bamboo shoots are cooked, chilled, and cut into pieces, then drizzled with sweet mayonnaise. The texture is crisp and juicy like a pear, a popular summer appetizer.

Braised pork trotters or plain boiled pork trotters, with chewy skin and tender meat, rich in collagen. Usually cut into pieces and eaten, can be dipped in garlic soy sauce for added flavor.

Seaweed is dressed with vinegar, minced garlic, and chili. The texture is slippery and crisp, with a sweet, sour, and slightly spicy flavor, very appetizing and refreshing.

Marinated raw clams (lai zai), seasoned with soy sauce, garlic, and chili. The meat is tender, salty, and savory, a traditional Taiwanese appetizer, often served with congee.

Stir-fried or braised peanuts, crispy or soft. Simple and unpretentious, the best snack while waiting for your meal.

Plain boiled capon meat, with golden, oily skin and tender, juicy meat. The chicken's natural sweetness is rich, delicious with a dip of garlic soy sauce.

Smoked goose, with a tea-brown skin. Has a light smoky tea aroma, the meat is firm and sweet, with a unique flavor.

Chives have a crisp and tender texture, stir-fried with fragrant sakura shrimp. The umami of the sakura shrimp enhances the sweetness of the vegetables, with rich layers of texture.

Penghu loofah or regular loofah is braised with clams. The loofah absorbs the savory clam broth, becoming tender and sweet, and the soup is also delicious.

Stir-fried water spinach, usually served with shredded pork or preserved seeds. The texture is unique, crisp and refreshing, with a light lotus aroma.

Tender leaves of wild asparagus lettuce, usually stir-fried with dried small fish and fermented black beans. The texture is crisp and refreshing, with a unique wild vegetable flavor.

Known as 'Golden Sand Bitter Melon'. Salted egg yolks are stir-fried until foamy, then coated with bitter melon slices. The sandy texture and salty flavor of the salted egg neutralize the bitterness of the bitter melon, creating an excellent taste.

Simply stir-fried bitter melon, retaining its original flavor. The texture is crisp, slightly bitter with a sweet aftertaste, clearing heat and reducing fire.

Stir-fried loofah, seasoned with only a little ginger. You can taste the tenderness and natural sweetness of the loofah, refreshing and healthy.

Cabbage is quickly stir-fried over high heat to maintain its crispness and sweetness. The most basic vegetable dish in Taiwanese stir-fry restaurants.

Tender shoots of chayote, with a crisp and tender texture. Usually stir-fried with fermented bean paste or garlic, a healthy green vegetable.

Blanched sweet potato leaves are mixed with minced garlic soy sauce and lard. The texture is soft and tender, with a nostalgic home-style vegetable flavor.

Water spinach is stir-fried over high heat with garlic. The texture is crisp, with a rich garlic aroma, one of the most common vegetables on Taiwanese tables.

Stir-fried spinach, with a tender texture. Rich in iron and nutrients, with a light and smooth taste.

Miniature napa cabbage, with a delicate and sweet texture. Stir-frying or braising brings out its natural sweetness.

Fried fish heads are stewed with abundant ingredients (napa cabbage, tofu, fried tofu skin, etc.) in a satay broth. The soup is rich and savory, with generous portions, suitable for sharing.

A top choice for winter nourishment in Taiwan. Chicken and old ginger are stir-fried in black sesame oil, then stewed with rice wine. The soup has a rich wine aroma, and drinking it warms the entire body.

Chicken soup stewed with whole wine and Chinese medicinal herbs. The soup is sweet with a strong wine aroma, the chicken is tender, and it has nourishing and strengthening effects.

Chicken soup is stewed with pickled peeled chili peppers. The soup is slightly spicy and sweet, with a unique savory flavor, appetizing and delicious.

Chicken is stewed with preserved pineapple sauce and bitter melon. The salty sweetness of the preserved pineapple balances the bitterness of the bitter melon, the soup is mellow, refreshing, and layered.

A winter-limited chicken soup with Chinese cabbage (jia cai). The Chinese cabbage is slightly bitter then sweet, combined with the savory chicken soup, it has a unique flavor, symbolizing bitterness turning into sweetness.

Chicken soup with abundant fresh clams. The savory flavor of the seafood combines with the sweetness of the chicken, making the broth extremely fresh and light.

A clear soup with pork ribs and clams. The pork ribs are tender, the clams are sweet, and the broth is light yet flavorful.

Frog legs are stewed with plenty of garlic. The garlic is cooked until soft, and the soup is full of garlic aroma and the freshness of the frog legs, giving a feeling of enhanced immunity.

Chicken soup is stewed with fresh bamboo shoots. The bamboo shoots are crisp and sweet, the soup is light and not greasy, with a light bamboo shoot aroma.

A traditional pot dish with fried beltfish and rice noodles, cooked with taro. The broth is savory, and the rice noodles absorb the essence of the fish soup, with a rich flavor.

Bitter melon and pork ribs are slow-cooked. The bitter melon cools the body, the pork ribs are tender, and the soup is slightly bitter with a sweet aftertaste, refreshing and palate-cleansing.

A simple seaweed clear soup with egg drops and chopped scallions. The texture is smooth, with a light oceanic aroma, a refreshing soup to accompany stir-fries.

Fresh clams are cooked in a clear ginger broth. With simple seasoning, you can taste the original sweet and savory flavor of the clams, very refreshing.

Soup made from golden clams (lai zai), with a milky white broth. The taste is extremely fresh and savory, traditionally believed to help protect the liver and relieve fatigue.

Plump fresh oysters are cooked in a ginger and pickled mustard green soup. The oysters are plump and bursting with juice, the soup is sour, savory, and fresh, full of oceanic flavor.

Taiwanese miso soup base with tender egg drops. The taste is slightly sweet, with the soybean aroma of miso and the smoothness of egg drops, a comforting home-style soup.

Fresh fish chunks cooked in a clear ginger broth. The fish is tender, the broth is clear and sweet, ginger shreds remove fishiness and enhance freshness, suitable for those who prefer light flavors.

Fresh fish chunks cooked in miso soup, usually with tofu and scallions. The fish's umami blends into the rich, sweet miso soup, with a mild and delicious flavor.

Frog meat is braised in a 'three cup' sauce of sesame oil, soy sauce, and rice wine. After the sauce reduces, basil is added. The frog meat is tender and flavorful, with a rich aroma, a classic Taiwanese dish.

King oyster mushrooms are cut into pieces and cooked in the three-cup style. The king oyster mushrooms are chewy and juicy, absorbing the aroma of the three-cup sauce, savory and appetizing.

Rice cake is cut into pieces, pan-fried until fragrant, and then cooked in a three-cup sauce. The outside is slightly charred and crispy, the inside is soft and sticky, with a rich sauce flavor, and basil adds aromatic layers.

Fresh squid cooked in the three-cup style. The squid is sweet and chewy, paired with rich sesame oil, ginger slices, and basil aroma, a very popular seafood dish.

Diced chicken is stir-fried with dried chili, Sichuan peppercorns, and peanuts over high heat. The chicken is tender and smooth, with a spicy and savory flavor, and crispy peanuts, very appetizing.

Fried preserved eggs are stir-fried with kung pao seasoning, dried chili, and other ingredients. The preserved eggs are crispy on the outside and soft on the inside, their unique aroma perfectly combined with the spicy flavor, with a unique texture.

Squid is quickly stir-fried with kung pao sauce. Sweet squid is paired with the spiciness of dried chili, with a chewy and springy texture, spicy and satisfying.

Beef slices, eggs, and scallions are stir-fried with rice over high heat. The rice grains are distinct, full of wok hei and beef aroma.

Lamb slices are stir-fried with satay sauce. The lamb flavor is rich, the satay aroma is full, and the taste is strong.

Fresh shrimp stir-fried with eggs and rice. The flavor is light and savory, with whole shrimp and the aroma of eggs.

Beef slices and egg noodles are cooked with vegetables. The fried noodles have a rich sauce flavor, and the soup noodles have a fresh and sweet broth with tender beef.

Lamb slices and egg noodles are cooked with satay sauce. Lamb and satay are a perfect match, with a strong and appetizing aroma.

Noodles cooked with abundant seafood (shrimp, clams, squid, etc.). Full of the sweetness of seafood, with generous portions.

Fine rice noodles absorb the essence of the seafood broth. Dry-fried rice noodles are fragrant and fluffy, while soup rice noodles are warm and savory.

Pork shreds are stir-fried with eggs and scallions. The most classic home-style flavor, moderately salty and savory, simple and delicious.

A Taiwanese rice soup style congee with distinct grains. Cooked with abundant seafood, the broth is fresh and sweet, warming and filling.

Shredded pork and vegetables cooked with egg noodles. An affordable noodle option with a popular flavor.

Shredded pork is cooked with Hsinchu rice noodles. The rice noodles are chewy, paired with the sweetness of shredded pork and vegetables, refreshing and delicious.

Chewy and fragrant white rice, essential for pairing with heavy-flavored stir-fried dishes.

Classic carbonated beverage with strong fizz, refreshing and palate-cleansing.

Apple juice drink with fruit pulp, sweet and delicious.

Large bottle of orange juice drink, suitable for sharing among a group.

Unsweetened Japanese green tea with a misty aroma. Refreshing and with a sweet aftertaste, perfect for cutting through grease.

Taiwan Beer 18 Days Fresh Beer, unpasteurized. Retains malt aroma and yeast flavor, extremely fresh and smooth taste.

Famous imported lager beer. With a unique fruity aroma and malt flavor, moderate bitterness, and refreshing taste.

Various types of tea beverages offered in the restaurant, prices vary by item.

Bottled mineral water.