Xin Dong Nan Hai Xian Can Ting Ting Zhou Dian

Fresh sea urchin from Penghu, served as sashimi. The texture is rich and creamy, with a sweet taste of the sea. Recommended to eat directly or with a little soy sauce.

A specialty dish made with Penghu sea urchin, possibly served with steamed egg or tofu. Smooth and fresh texture, full of oceanic flavor.

Imported Japanese Pacific Saury sashimi, rich in oil. Tender flesh with a unique fish oil aroma. Usually served with grated ginger and chopped scallions.

Pacific Saury stuffed with mentaiko and grilled. The fish's oil combines with the mentaiko's savory and slightly spicy flavor, creating a rich texture. Suitable as a snack.

Steamed fresh Japanese white clams, preserving their original flavor. The meat is chewy and sweet. The broth is light and full of seafood essence.

Asparagus stir-fried with black pepper sauce on a hot plate. The asparagus is crisp, and the sauce is spicy and rich. A flavorful vegetable dish.

Imported Japanese Mackerel, available as sashimi or salt-grilled. The sashimi is rich in oil and sweet; the salt-grilled version has a crispy skin and juicy flesh.

Small squid native to Japan, usually blanched and served with vinegar miso. The texture is tender, with a rich umami from the internal organs.

Sashimi from the fattiest part of the local black tuna belly. The marbling is like frost, melting in your mouth. A top-tier sashimi experience.

Half a black tuna head braised in Japanese soy sauce and sugar. Rich in collagen, with firm flesh. The sweet and savory flavor is perfect with rice.

Grilled black tuna chin, with delicate flesh and abundant fat. Grilled until charred on the outside, tender and juicy on the inside. Suitable for connoisseurs who enjoy gnawing on fish.

Stir-fried Manta Ray Intestine (Dragon Intestine) with Garlic Sprouts. Extremely crisp texture, similar to squid but more elastic. Savory and appetizing.

Stir-fried mixed seasonal vegetables, usually including three types of fresh vegetables. Crisp and refreshing texture, retaining the natural sweetness of the vegetables.

Freshly sliced soft cuttlefish served with five-flavor sauce. The texture is chewy and sweet. The five-flavor sauce is sweet, sour, and slightly spicy, enhancing the seafood's original flavor.

Fresh medium squid slices served with five-flavor sauce. The texture is slightly crisper than soft cuttlefish, and very fresh.

Large Japanese scallops lightly pan-fried, served with caviar. The scallops are sweet and tender, and the caviar adds a savory and luxurious touch.

Thick sea cucumber braised in brown sauce. Soft, slippery texture, rich in collagen. The sauce is rich and suitable for mixing with rice.

Steamed local wild Golden Thread Fish. The meat is tender and white, with a sweet flavor. Steaming best showcases the fish's freshness.

Live King Crab, steamed and grilled. Steamed crab legs retain their sweet juices, while grilled crab legs have a rich aroma. The meat is plump and firm.

Fresh Abalone with Truffle Sauce. The abalone is chewy and tender, with a unique and rich truffle aroma. A fusion of East and West.

Taiwanese braised pork knuckle, chewy skin and tender meat. The braising liquid is savory and flavorful, rich in collagen. A traditional Taiwanese banquet dish.

A classic Taiwanese banquet dish. Cabbage is stewed until tender, with shark fin, flatfish, and other ingredients for freshness. The soup is sweet and rich, with a smooth texture.

A customizable mixed sashimi platter. You can choose a combination of various seafood according to your preference. A luxurious appetizer for gatherings.

A platter of various signature cooked dishes from the restaurant. Includes chicken, sausage, offal, and other traditional Taiwanese cold cuts. Suitable for sharing among many.

A highly popular dish in the restaurant. Fried Pomfret is cooked in a savory broth with rice noodles and egg floss for flavor. The soup is sweet, and the rice noodles absorb the broth.

Fresh medium squid deep-fried and then stir-fried with crispy garlic. The texture is crispy outside and tender inside, with a rich garlic aroma. A very popular appetizer.

Whole Pomfret cut into pieces and deep-fried in Japanese style. Crispy golden skin, delicate fish meat. Served with salt and pepper or a special sauce.

A nourishing soup made by stewing black-bone chicken with various Chinese medicinal herbs. The soup is rich and sweet, and the chicken is stewed until tender. Nourishing and warming.

Female mud crab braised with butter, onions, and other aromatics. The crab meat absorbs the buttery aroma, with a rich and sweet flavor. The roe is abundant.

Large mud crab with thick meat. Choose from curry, bitter gourd stew, or typhoon shelter style garlic pepper.

Fresh large prawns cooked in a rich curry sauce. The shrimp meat is springy, and the curry is spicy and appetizing. Usually served with bread or noodles.

Large prawns fried in a Japanese tempura style. The batter is light and crispy, locking in the sweetness and moisture of the shrimp.

Large prawns topped with melted cheese, possibly with shrimp roe. Rich flavor, with stretchy cheese, a favorite among children.

A traditional Fujian delicacy, simmered with a variety of precious ingredients. The soup is rich and gelatinous, and the ingredients are tender and flavorful. It is a classic signature dish of the restaurant.

A must-have dish for Taiwanese banquets. Sticky rice topped with steamed red crab. The rice absorbs the crab's umami and sesame oil aroma, and the red crab is full of roe.

Pan-fried local Horsehead Fish. The meat is very tender, crispy on the outside after pan-frying, and tender on the inside. A high-grade edible fish.

Pumpkin (Golden Gourd) stir-fried with rice noodles. The rice noodles have an appealing golden color and the natural sweetness of pumpkin. Moist and not dry.

Choose between Mud Crab (more meat) or Female Mud Crab (with roe). It is recommended to add vermicelli pot, which will absorb the delicious crab broth.

Fresh live lobster, with firm and chewy meat. Can be upgraded to a clay pot soup for an additional charge, with a rich and delicious broth.

A creative dish where fried rice is shaped like the island of Taiwan. The rice grains are distinct and full of wok hei. A feast for both the eyes and the palate.

Imported Japanese Hairy Crab, steamed. The crab meat is delicate and sweet, and the roe is rich. Steaming best allows you to savor its elegant original flavor.

Wrasse head steamed with chopped chili sauce. The fish head is rich in collagen, and the chopped chili is spicy, savory, and fragrant, very appetizing.

Red Fish cooked with chopped chili. The fish meat is tender, and the spicy flavor penetrates it, creating a unique taste.

Whole soft-shell crab coated in batter and deep-fried. The crispy shell can be eaten directly, and the crab meat inside is tender. Rich in texture and full of crustacean aroma.

Steamed stinky tofu, with a strong and unique flavor. The tofu absorbs the broth, with fine pores. A fermented food with distinct Taiwanese characteristics.

Diced stinky tofu stir-fried with anchovies and peanuts. Crispy and savory texture, the stinky tofu's aroma becomes mild and appealing. An excellent appetizer.

The restaurant's signature dessert, shaped like a sandwich. Usually has a crispy crust with a sweet filling, offering a rich texture.

A traditional Chinese dessert. Pitted red dates are stuffed with glutinous rice dough and steamed. Soft, chewy, and sweet, the aroma of red dates and the chewiness of the glutinous rice are perfectly combined.

Creative fried shrimp rolls with peach filling. Crispy on the outside, with fresh shrimp inside complemented by the fruity sweetness of peach. Refreshing and not greasy.

Large shiitake mushrooms stuffed with oysters and deep-fried. When you bite into it, the savory oyster juice and mushroom broth burst in your mouth, a unique flavor.

Hairy Crab meat is sweet. Can be steamed to enjoy the original flavor, or stir-fried with bean paste for a savory taste.

Fried rice with seaweed and diced mullet roe. The savory mullet roe and the oceanic flavor of seaweed enhance the fried rice, making it very aromatic.

Local crayfish in curry sauce. Thin shells, fresh meat, rich curry flavor, suitable for those who like strong-flavored seafood.

One lobster, two ways to enjoy. The body is made into sashimi, crystal clear and chewy; the head is used for miso soup, fresh and warming.

Live Prawns from Penghu, large in size. The meat is firm and sweet, with a satisfying chewiness. Suitable for simple cooking to enjoy the original flavor.

Monkfish meat is firm and does not fall apart, rich in collagen. It is recommended to add it to hot pot, as both the fish and the broth are very fresh and delicious.

Wrasse head meat is tender and rich in collagen. Suitable for hot pot, the broth becomes rich and sweet.

Arrowhead bamboo shoots (beauty legs) cooked in the three-cup style. Crisp and sweet texture, absorbing the aroma of sesame oil, soy sauce, and basil.

A precious fish liver dish. Pan-fried to a slight crisp on the outside, with a creamy interior like foie gras, rich in oil and with a unique aroma.

Fresh small abalone pan-fried directly. Chewy texture, concentrated umami. Simple cooking highlights the high quality of the ingredients.

Boneless beltfish rolled with mentaiko. The fish meat is delicate, and the mentaiko is savory and slightly spicy. A complex and high-class dish.

Precious wild moray eel, with thick, chewy skin and rich collagen. Can be paired with sesame oil noodles for nourishment, or stewed with goji berries to highlight its sweetness.

Selected Wagyu beef cheek, tender with collagen. Usually braised until melt-in-your-mouth, with a rich meaty flavor.

Sweet surf clams with a sour soup sauce. The clam meat is crisp and tender, and the sour soup is refreshing and appetizing, enhancing the seafood's freshness.

Spain's prized Iberico pork. Rich in fat with an acorn aroma, the meat is tender yet firm. Simple preparation allows you to enjoy its top-tier flavor.

The rich sauce and oil from the three-cup braised pork knuckle are mixed with noodles. The noodles are smooth, full of basil and braising liquid aroma, with a unique flavor.

Cod milt (fish sperm sacs) has a creamy texture like butter. Cooked with sesame oil to remove fishiness and enhance aroma, it is a nourishing warm dish.

Whole pig's trotter stewed to perfection, its round shape symbolizing prosperity. The skin is chewy, the meat is tender, and the color is a vibrant red. A grand dish suitable for banquets.

Japanese Black Abalone baked with seaweed. The aroma of seaweed permeates the abalone, which is thick, chewy, and concentrated in flavor.

Golden crab coated and stir-fried with salted egg yolk (golden sand). The crab shell is covered with savory, sandy egg yolk, and the crab meat is sweet. Finger-licking good.

Local wild yellow croaker, with flaky, very tender meat. Pan-fried until golden and crispy, with a rich aroma.

Stonefish, despite its ugly appearance, has extremely firm, chewy flesh rich in collagen. Steaming is the best cooking method.

Wild moray eel with thick, chewy skin. Three-cup preparation is savory and pairs well with rice; stewed with goji berries is sweet and nourishing, offering different flavors.

Rare beltfish nigiri sushi. The fish surface is lightly seared, releasing its oily aroma. Delicate texture, with a unique flavor when paired with sushi rice.

An exquisite version of a classic Taiwanese night market snack. Glutinous rice sausage stuffed with sausage, served with garlic slices, pickled cabbage, and other condiments. Rich and satisfying.

Live Halibut meat is crystal clear and has a crisp texture when made into sashimi. The fish bones are used to make a rich and milky rice noodle soup.

Geoduck slices stir-fried with oyster sauce. Crisp and sweet texture, the oyster sauce enhances the umami. A high-end seafood dish.

Fresh large scallops steamed with garlic and vermicelli. The scallop meat is thick and juicy, and the vermicelli absorbs the garlic and seafood broth.

Fresh sea fish steamed with preserved melon (yue gua). An old-fashioned preparation where the melon's sweet and salty flavor complements the fish's sweetness.