Xin Ye Tai Cai Chuang Shi Dian

A classic Taiwanese home-style dish where savory and crispy preserved radish (cai po) is mixed with egg batter and pan-fried until fluffy and golden. Each bite offers the crispness of the radish and the toasted aroma of the egg, with a savory-sweet flavor.

Fresh chives and preserved duck eggs (century eggs) are stir-fried together over high heat. The pungent aroma of chives complements the unique rich flavor of the preserved eggs, creating a hearty dish that pairs well with rice.

King oyster mushrooms with a chewy texture are stir-fried over high heat with a 'three cup' sauce base (sesame oil, soy sauce, rice wine), finished with basil for aroma. The sauce is reduced until fragrant, with a savory-sweet balance.

Two types of fresh mushrooms are stir-fried, retaining their natural sweetness, moisture, and crisp texture. Lightly seasoned, suitable for those who prefer natural flavors.

A dish simmered in a clay pot, combining the unique savory flavor of preserved mustard greens (xue cai) with tender tofu. The broth is slightly thick and full of umami, with melt-in-your-mouth tofu.

Tofu is deep-fried until firm, then braised in a soy sauce-based red-braised sauce. The exterior absorbs the savory sauce while the interior remains tender. A traditional delicacy.

A classic spicy dish from Sichuan, seasoned with doubanjiang (fermented bean paste) and Sichuan peppercorns. The tofu is tender and flavorful. It is spicy, numbing, and savory with a bright red color, perfect for pairing with white rice.

A cold appetizer made with crisp black fungus (wood ear mushroom). Typically seasoned with vinegar, ginger shreds, and chili. It has a sour, spicy, and crunchy texture, making it very appetizing.

A common Taiwanese thick soup, combining the sourness of vinegar with the spiciness of white pepper. Contains ingredients like shredded tofu, wood ear mushrooms, and bamboo shoots. It has a smooth texture after thickening.

A clear soup simmered with precious matsutake mushrooms and crisp bamboo fungus. The broth is clear and sweet, exuding the unique aroma of matsutake. A nourishing and healthy soup.

A classic Taiwanese staple, available with thin rice noodles or oil noodles. Stir-fried over high heat with shredded vegetables and vegetarian ingredients. Full of 'wok hei' (breath of the wok), savory, and rich in texture.

Rice noodles stir-fried with a generous amount of shredded pumpkin (jin gua). The natural sweetness of the pumpkin coats the noodles, creating an appealing golden color and a light, sweet flavor.

A noodle soup dish with fried or stewed taro added. The broth is infused with the starch and aroma of taro, resulting in a rich and creamy texture. A top choice for taro lovers.

Fried rice featuring savory preserved radish (cai po). The rice is fried until each grain is distinct, paired with the crunchy texture and savory flavor of the preserved radish. Simple yet full of flavor.

A traditional Taiwanese snack, made by wrapping a thin flour wrapper around a filling of cabbage, bean sprouts, dried tofu, and peanut powder, rolled into a spring roll shape. Rich in texture, refreshing, and healthy.

Handmade almond tofu with a chewy and elastic texture (similar to mochi), exuding a rich almond aroma. Served with soft peanuts and sweet soup, it's cool and refreshing.

A traditional warm dessert, a rich broth made from ground almonds, with a smooth and mellow texture. Added are peanuts stewed until soft, with a rich aroma that warms the stomach.

A sweet soup based on coconut milk or sugar syrup, with small, translucent, chewy sago pearls. Smooth texture, usually served chilled, refreshing and palate-cleansing.

A renowned brandy from the Cognac region of France. V.S.O.P. grade signifies aging for at least 4 years. Harmonious and rounded taste, with aromas of vanilla, clove, and cinnamon, and a sweet aftertaste.

Premium Cognac, X.O. grade signifies a longer aging period. Deep and robust body, rich layers, with complex flavors of candied fruit, chocolate, spices, and oak.

A single malt whisky from the Highland region of Scotland. Known for its ex-Sherry cask influence, it has a rich flavor with notes of citrus marmalade, chocolate, and spices.

A 15-year aged Scotch single malt whisky. Elegant and smooth style, with rich aromas of orange marmalade, cinnamon, nutmeg, and vanilla.

A world-renowned blended Scotch whisky. Composed of various whiskies, it has a balanced flavor with signature smoky notes, vanilla sweetness, and dried fruit aromas.

A Blended Malt Scotch Whisky, made exclusively from malt whiskies. Fresh on the palate, with notes of grass, fresh fruit, woody smoke, and sea salt.

A blended Scotch whisky. Rounded and smooth on the palate, easy to drink, typically with sweet notes of nuts, honey, and roasted fruits.

A whisky brand from Yilan, Taiwan. Matured in various Portuguese Port wine casks, it has a unique flavor with aromas of tropical fruits, honey, and coconut.

A classic Sherry cask-style single malt whisky. It blends the flavors of American oak casks and European Sherry casks, with a balanced taste of honey, citrus, ginger, and dried fruits.

A high-aged blended Scotch whisky. Elegant and delicate body, rich layers, with notes of honey, vanilla, oak, and a subtle smoky finish.

A premium blended whisky created to celebrate the coronation of Queen Elizabeth II, with a minimum aging of 21 years. Silky smooth texture, full of floral notes, pear, and sweet smoky flavors.

A traditional yellow wine produced by the Puli Distillery in Taiwan, made from glutinous rice and Penglai rice. The wine is clear yellow, and its aroma is enhanced when served warm. It has a mellow taste with a slight sourness.

Shaoxing wine aged for a longer period in earthenware jars. Compared to regular Shaoxing wine, it is rounder and smoother, with reduced acidity and astringency, and a richer aged aroma.

Shaoxing wine brewed and aged with high-quality ingredients. The wine is more refined and mellow, suitable for savoring.

A premium Shaoxing wine aged for 15 years in the cellar. Extremely mellow and sweet, exuding a rich aged aroma ('chen xiang'), with a silky smooth texture.

A Kaoliang liquor specialty from Kinmen, Taiwan, aged for a long time. The harshness of new liquor is removed, retaining the grain aroma of Kaoliang. The taste is crisp and mellow, with a long aftertaste.

Kinmen Kaoliang Liquor at 38% alcohol by volume. Through a special blending process, the alcohol's harshness is reduced, making it smoother and easier to drink, suitable for those trying Kaoliang liquor for the first time.

The classic 58% Kinmen Kaoliang Liquor, a clear-aroma type white spirit. Strong alcohol content, sharp on the palate, turning sweet after swallowing, with a rich aroma of sorghum grains.

A world-famous Dutch lager beer. Golden in color with abundant carbonation, it has a refreshing taste with unique fruity notes and a slightly bitter hop flavor.

Taiwan's most representative lager beer. Brewed using Penglai rice as a secondary ingredient, it has a unique and refreshing taste with a subtle rice aroma, making it very smooth.

A premium version of Taiwan Beer. Made with high-quality aromatic hops, it has lower bitterness, a more refreshing and mellow taste, and no astringency.

Draft beer emphasizing extreme freshness, unpasteurized and transported at low temperatures, with a shelf life of only 18 days. Extremely fresh and crisp taste, retaining the full malt aroma.

A famous Japanese dry (Super Dry) beer. Highly fermented, it has a crisp and clean taste with almost no sweetness, fine bubbles, and is very thirst-quenching.