Xiao Pin Ya Chu

Stir-fried cabbage, preserving the vegetable's crispness and sweetness. Light and refreshing flavor, a common Taiwanese home-style vegetable dish.

Seasonal fresh green vegetables, variety depends on the season. Usually stir-fried with garlic, with a tender and fresh texture.

Wheat gluten balls braised in soy sauce, absorbing the sweet and savory broth. Soft and juicy texture, perfect to accompany plain congee.

A type of red, sweet bean product, similar in texture to preserved fruit, chewy and sweet. A classic side dish to eat with congee in Taiwan.

Firm tofu stewed for a long time in soy sauce broth. The skin absorbs the soy sauce flavor, while the inside is soft and tender, full of soybean aroma.

Eggs scrambled with tomatoes, with a sweet and sour appetizing flavor. Tender and moist texture, a home-style dish suitable for all ages.

Pork is stir-fried until dry and shredded. The texture is fluffy like cotton, with a savory and slightly sweet flavor. Usually sprinkled on congee or white rice.

Mushrooms braised with pork. The mushrooms absorb the rich meat juices, with a deep, savory, and salty flavor, perfect with rice.

Pickled mustard greens stir-fried with minced meat or chili. Crisp texture, with a unique pickled vegetable aroma and saltiness.

Stir-fried broccoli, with a crisp texture. Usually seasoned simply with salt or garlic to preserve the original flavor of the vegetable.

Shredded potatoes stir-fried over high heat with vinegar. The texture remains crisp, not soft, with a sour and appetizing flavor.

Wheat gluten (a type of fried wheat gluten) braised with winter bamboo shoots or winter mushrooms. The wheat gluten absorbs the soup, with a chewy and soft texture.

Shredded dried tofu stir-fried with shredded pork. The dried tofu has a firm texture, complemented by the savory flavor of the shredded pork, a classic dish to pair with rice.

Bitter melon stir-fried or braised with small dried fish (anchovies). The umami of the dried fish balances the bitterness of the melon, resulting in a sweet and bitter aftertaste.

Eggplant braised in sauce, with a glossy appearance. Soft and flavorful texture, full of soy sauce and garlic aroma.

Preserved eggs cut into pieces and deep-fried, then quickly stir-fried with dried chili and peanuts. Crispy exterior, soft and chewy interior, with a spicy, savory, and fragrant flavor.

Soup of the day, changed daily by the restaurant. Ingredients depend on the day's fresh produce, usually in a Taiwanese home-style soup flavor.

Steamed white rice, with distinct grains. Suitable for pairing with various savory dishes.

Pickled long beans (yardlong beans) cut into small sections and stir-fried. Crisp texture, with a sour, salty, and slightly spicy flavor, very appetizing.

Fish cake made into strips, usually stir-fried with vegetables. Chewy and elastic texture, with the sweetness of fish paste.

Arrow bamboo shoots braised with lard or broth. Crisp and tender texture, with the unique aroma of bamboo shoots, not greasy.

Knotted kelp stewed in soy sauce broth. Chewy and resilient texture, full of oceanic umami and soy sauce aroma.

Green beans deep-fried then dry-fried with minced meat, dried shrimp, and other seasonings. The surface is slightly wrinkled, with a fresh, fragrant, and crispy texture and a rich flavor.

King oyster mushrooms cut into pieces, coated with salted egg yolk, and stir-fried. Chewy and juicy texture, with a sandy salted egg yolk coating and a unique savory flavor.

Napa cabbage stewed for a long time until tender. Usually with dried shrimp and flatfish for added flavor, the broth is light and sweet, and the cabbage melts in your mouth.

Boiled pork belly sliced, then stir-fried with dried tofu, chili, or scallions. Rich in fat, with a deep and slightly spicy flavor.

Small dried fish stir-fried with peanuts and chili. Crispy and savory texture, a popular dish to accompany drinks or congee.

Very small white fish fry, usually steamed or stir-fried. Delicate and soft texture, rich in calcium, and delicious.

Small freshwater clams, usually marinated in soy sauce and garlic or quickly stir-fried. Tender meat with a rich savory and fresh flavor.

Diced chicken deep-fried, then stir-fried with plenty of dried chili. Crispy outside and tender inside, with an intensely spicy and satisfying flavor.

Pork hock slow-cooked in soy sauce broth. The skin is chewy, the meat is tender and flavorful, rich in collagen, with a deep soy sauce aroma.

Beltfish pieces pan-fried or braised. The fish is delicate and delicious, with distinctive silvery skin. Please be aware of small bones.

Fresh fish from the market, usually pan-fried or braised whole. Price varies depending on the size of the fish.

Watery white congee, cooked until the rice grains are fully opened. Mild flavor, a perfect base to accompany various savory side dishes.