Xin Dong Nan Hai Xian Can Ting Song Shan Dian

Fresh white pomfret is deep-fried to lock in its flavor, served with rice noodles soaked in rich broth. The soup is sweet, rich, and a classic Taiwanese hot pot.

Chewy abalone and collagen-rich pork knuckle are braised together. Savory and flavorful with a rich texture.

Selected Wagyu beef cheek. The meat is tender and juicy, with a unique oily aroma.

Traditional Taiwanese banquet dish. Napa cabbage is braised until tender and flavorful, with shark fin added for texture and a touch of luxury.

Cooked white shrimp are soaked in medicinal broth and served chilled. The shrimp are sweet with a hint of Chinese herbal aroma.

Chicken is tender and smooth, drizzled with special scallion oil. It is fragrant, refreshing, and not greasy.

Broiled eel is placed on top of sticky rice. The fish is tender and rich in fat, perfectly combined with the chewy sticky rice.

Chicken soup stewed with various Chinese medicinal ingredients. The soup is warm, mellow, and nourishing.

A slow-cooked stew with taro, pork ribs, quail eggs, and other ingredients. The broth is rich and delicious, with generous portions.

Fresh red crab with abundant roe, served with traditional glutinous rice cake. A classic dish where seafood and rice fragrance intertwine.

Fresh sea urchin from Penghu. Can be served as sashimi, with a creamy and sweet texture, full of oceanic essence.

A dish combining sea urchin and steamed egg (custard). It has a smooth texture, and the freshness of the sea urchin blends with the egg's aroma.

Sashimi made with imported Japanese saury. It is rich in fat, delicious in texture, and has a unique aroma.

The belly of the saury is stuffed with slightly spicy mentaiko and then grilled. The fish oil and roe burst with salty flavor in your mouth.

Fresh asparagus is quickly stir-fried on a hot plate, seasoned with black pepper. It is crisp, refreshing, and has a peppery aroma.

Japanese mackerel, extremely rich in fat. Can be enjoyed as sashimi for its original flavor or salt-grilled to bring out the rich oiliness.

Precious black tuna head is braised in Japanese soy sauce. It is rich in collagen and the fish meat is firm and flavorful.

The black tuna chin part is rich in fat. After grilling, the skin is crispy, and the meat is tender and juicy.

A selection of three seasonal vegetables stir-fried to retain their natural sweetness and crispness. Light and refreshing.

Well-hydrated sea cucumber has a chewy texture and is cooked in a braising sauce. The sauce is rich and flavorful, full of collagen.

Fresh abalone served with truffle sauce. A luxurious fusion of Chinese and Western flavors, fresh and chewy.

The restaurant's signature braised pork knuckle. Chewy skin, tender meat, and a rich braising sauce that is not too salty.

Classic old Taiwanese dish. Napa cabbage is tender and sweet, with shark fin added to enhance the overall freshness and layers of flavor.

A platter of various live seafood selected according to personal preference, including sashimi, oysters, etc. Extremely fresh and delicious.

A collection of various signature cooked dishes from the restaurant, such as cuttlefish sausage and mullet roe, suitable for sharing as an appetizer platter.

A must-try popular dish. Crispy fried white pomfret served with fine rice noodles and delicious broth, sprinkled with fried egg shreds and celery seeds. Excellent flavor.

Fresh medium squid from Penghu, deep-fried and tossed with plenty of fried garlic. It is chewy, savory, and an excellent appetizer with drinks.

The whole white pomfret is battered and deep-fried until golden and crispy. Crispy on the outside, tender on the inside. Can be dipped in salt and pepper.

Black-boned chicken is slow-cooked in a casserole with precious medicinal ingredients. The broth is rich and nourishing, and the chicken is tender and falls off the bone.

Fresh large shrimp served with a rich curry sauce. Bread is provided for dipping. Unique flavor.

Japanese Tempura style. Large shrimp are coated in a light batter and deep-fried. Crispy on the outside, sweet shrimp inside.

Shrimp is split, topped with cheese and a special egg sauce, then baked. It has a rich milky flavor and is very popular with children.

A classic flavor passed down for many years, with generous ingredients and a rich broth, showcasing the essence of Taiwanese cuisine.

A banquet dish. The freshness of the red crab permeates the chewy glutinous rice cake, releasing a rich aroma.

Hsinchu rice noodles are stir-fried with sweet pumpkin. The texture is moist and has the natural sweetness of pumpkin.

Selected from plump mud crabs or crabs rich in roe according to the season. You can add vermicelli pot to absorb the delicious crab juice.

Freshly caught live lobster, with firm and springy meat. You can opt for the casserole cooking method for a delicious broth.

The fried rice is shaped like the island of Taiwan. Not only is the presentation eye-catching, but the fried rice itself is also distinct grains and full of aroma.

Grouper head is steamed with a special chopped chili sauce. It is spicy and appetizing, with rich collagen in the fish head.

Whole soft-shell crab is battered and deep-fried. It can be eaten whole without peeling, crispy on the outside and soft on the inside, full of crab flavor.

Stinky tofu is steamed, allowing the holes to absorb the soup. It retains its unique fermented aroma and has a tender texture.

Diced stinky tofu is deep-fried until crispy, then stir-fried with anchovies and peanuts. It is savory, crispy, and perfect with drinks.

Creative Taiwanese dim sum. Crispy toast filled with ham, taro paste, and other ingredients, with a savory and sweet combination.

Pitted red dates are stuffed with glutinous rice dough and steamed, then drizzled with osmanthus syrup. It has a soft, chewy, and sweet texture.

Creative fried shrimp rolls with peach pulp inside. The sweetness of the fruit balances the greasiness of the fried food, making it refreshing and light.

Large shiitake mushrooms stuffed with fresh oysters and meat filling, deep-fried until crispy on the outside and juicy on the inside, full of the freshness of mountain and sea delicacies.

Fried rice stir-fried with diced mullet roe and seaweed. It has a rich seafood flavor, and the savory saltiness of the mullet roe is the highlight.

Local monkfish meat is firm and chewy, rich in collagen. Suitable for soup or hot pot, with a delicious broth.

Fresh water bamboo shoots (beauty legs) are cooked in the three-cup style (sesame oil, soy sauce, rice wine). They are savory, crispy, and sweet.

The whole beltfish is deboned and stuffed with mentaiko. After grilling, the fish is delicate, with the slightly spicy and savory flavor of mentaiko.

Precious wild eel skin is thick and the meat is chewy. You can choose the nourishing flavor of sesame oil fried noodles or the sweet and clear taste of goji berry stew.

Wagyu beef cheek is rich in collagen, braised until tender, melts in your mouth, and has a rich flavor.

Selected Spanish Iberian pork. The meat has an acorn aroma and even fat distribution, with a texture comparable to beef.

Chewy pork knuckle is cooked in a rich three-cup style, served with noodles mixed with pork oil and scallion aroma. Full of old-fashioned flavor.

The whole pork trotter is stewed until the skin is glossy and reddish, symbolizing prosperity and reunion. The meat is tender and rich without being greasy.

The surface of fresh beltfish is lightly seared and then formed into nigiri sushi with vinegared rice. The fish fat has a charming aroma.

An upgraded version of the classic Taiwanese night market snack. Sliced glutinous rice sausage is sandwiched with sausage, served with garlic slices and toppings, offering multi-layered flavors.

Geoduck has a crisp texture and is stir-fried with oyster sauce to enhance freshness. It can also be made into hot pot to enjoy its original flavor.

Live large scallops are sweet and tender, topped with minced garlic and vermicelli, then steamed. The vermicelli absorbs the essence of the seafood.