Xin Ye Tai Cai Nan Xi Dian

Fresh Taiwanese abalone served with a sweet, sour, and slightly spicy five-flavor sauce. Fresh, elastic, and chewy texture, the sauce is appetizing, a classic Taiwanese cold dish.

Abalone braised in a special soy sauce marinade. Savory and flavorful, retaining the freshness and chewiness of the seafood, with a mellow flavor.

Smoked duck from Yilan, rolled with crisp cabbage. Rich smoky aroma, combined with the crispness of the vegetables, with rich layers of texture and not greasy.

Precious Taiwanese mullet roe, grilled and sliced, served with white radish or garlic sprouts. Dense and chewy texture, savory and rich, a representative high-end Taiwanese dish.

A delicate handmade dish combining mullet roe and squid paste, sliced to resemble peacock feathers. It combines the savory flavor of mullet roe with the sweet and chewy texture of squid, a dual enjoyment for sight and taste.

Fresh clams pickled in soy sauce and garlic. The meat is tender and juicy, with a savory and sweet taste and a rich garlic aroma, a common Taiwanese appetizer and side dish.

Crispy jellyfish salad tossed with sesame oil, vinegar, and other seasonings. Crisp and chewy texture, refreshing and palate-cleansing, with a light sesame aroma.

Fresh whelk blanched and chilled, drizzled with special five-flavor sauce. Sweet, crisp, and chewy texture, the sweet and sour, slightly spicy sauce enhances the original flavor of the seafood.

Selected black fungus prepared as a cold dish, garnished with colorful bell peppers. Crisp texture, refreshing sweet and sour seasoning, a healthy and appetizing vegetarian cold dish.

Selected plump peanuts stewed in a secret braising liquid. Creamy and soft texture, melts in your mouth, with an overflowing braising aroma.

Fresh cucumbers pickled to retain their crispness. The taste is moderately sweet and sour, very appetizing and refreshing.

White radish cut into chunks and pickled, with a crisp and juicy texture. The flavor is sweet and refreshing, with a hint of soy sauce aroma, a traditional side dish.

Large raisins with a unique tea aroma. The texture is soft and sweet, and the tea aroma balances the sweetness, with a unique flavor.

Peeled cherry tomatoes pickled in plum juice. Sweet and sour, cool and juicy, very refreshing and palate-cleansing.

Selected free-range chicken with firm meat, simply cooked in salt water to retain its original flavor. Crispy skin, tender meat, moderately savory, allowing you to taste the natural sweetness of the chicken.

Free-range chicken drizzled with hot scallion oil. The scallion aroma is rich and pungent, the chicken is smooth and juicy, with rich layers of flavor, a classic Taiwanese chicken dish.

Tender chicken cubes stir-fried with crispy cashews. The chicken is tender, the cashews are crispy, with rich textural contrast, savory and good with rice.

Classic Sichuan dish, chicken cubes stir-fried with dried chilies and peanuts. Savory, slightly spicy flavor, tender and smooth chicken, fragrant.

Fresh shrimp deep-fried with shells, tossed with salt, pepper, and minced garlic. Crispy edible shells, sweet shrimp meat, rich garlic aroma, an excellent dish to pair with drinks.

Large shrimp balls stir-fried with crispy cashews. The shrimp balls are chewy and plump, the cashews are crispy, with a refreshing and non-greasy texture.

Shrimp balls coated in a sweet and sour sauce. Bright red color, appetizing, elastic texture, the sweet and sour taste is suitable for all ages.

Tender shrimp balls stir-fried with soft tofu. Smooth and delicate texture, blended flavors, a light and delicious home-style dish.

Classic Taiwanese pineapple shrimp balls, deep-fried shrimp balls with pineapple slices and mayonnaise. Sweet and sour, appetizing, the shrimp is crispy and springy, very popular.

Shrimp balls stir-fried with pickled mustard greens. The unique savory aroma of the pickled greens enhances the sweetness of the shrimp, creating a unique flavor.

Shrimp balls stir-fried with Taiwanese soy bean paste. Rich soy sauce aroma, with a sweet aftertaste, very good with rice.

Jumbo prawns braised in tomato sauce. The shrimp meat is firm and fresh, the sauce is rich and sweet, and the color is bright red and inviting.

Jumbo prawns coated with fine vermicelli and deep-fried. The appearance is delicate like silk, with a crispy exterior and tender interior, combining visual appeal and taste.

Jumbo prawns stir-fried with chili and spices. The flavor is spicy and satisfying, perfectly balancing the sweet shrimp and the spiciness.

Jumbo prawns deep-fried and sprinkled with salt and pepper. The shells are crispy, the meat is firm and sweet, and simple seasoning allows you to taste the original flavor.

Fresh live shrimp simply blanched. Best to taste the original sweet and springy flavor of the shrimp, usually served with ginger-vinegar sauce.

Grunt fish braised in soy sauce. The fish is delicate, absorbing the mellow soy sauce aroma, a classic Taiwanese home-style fish dish.

River Perch drizzled with a sweet and sour sauce. The fish is tender and fresh with no muddy taste, appetizingly sweet and sour, with a delicious flavor.

Thick-cut Spanish Mackerel (Tuo Yu) pan-fried until golden brown. The meat is firm and chewy, rich in fat and full of aroma.

Precious Dragon Tiger Grouper fillets are coated and deep-fried, then braised in sweet and sour sauce. The fish skin is chewy, the meat is tender, and the sweet and sour taste is just right.

Dragon Tiger Grouper fillet coated with vermicelli and deep-fried. The exterior is crispy like silk, while the interior fish is tender and juicy, with distinct layers of texture.

Dragon Tiger Grouper fillets deep-fried and tossed with salt and pepper. Crispy outside, tender inside, the fish skin is rich in collagen, savory and addictive.

Pomfret deep-fried until golden, served with plenty of crispy garlic. The fish is delicate and sweet, with a rich and crispy garlic flavor, a high-end banquet dish.

Dragon Tiger Grouper fillets steamed with Shizi (Puzi). The sweet and savory taste of Shizi brings out the sweetness of the fish, with a refreshing and mellow flavor.

Dragon Tiger Grouper fillets cooked with fermented black beans. The unique savory aroma of fermented black beans perfectly blends with the fish, with a rich flavor that is good with rice.

Handmade squid balls with visible chunks of squid. The texture is firm and chewy, full of fresh squid flavor.

Pork belly marinated in red yeast and then deep-fried. The skin is reddish and crispy, the meat has a faint aroma of wine and sweetness, a traditional Taiwanese fried dish.

Shrimp cakes shaped like coins, filled with shrimp paste. Crispy outside, tender inside, each bite is full of the sweetness of fresh shrimp.

Fresh oysters coated in flour and deep-fried. Crispy outside, soft inside, the oysters are fresh and juicy, excellent with pepper salt.

Fresh calamari rings deep-fried and tossed with basil and salt and pepper. Chewy texture, fragrant, an excellent dish to pair with drinks.

Fried rolls with bean curd skin wrapped around pork, onions, and other fillings. Crispy exterior, juicy filling, with a five-spice powder aroma.

Fried rolls combining creamy taro and fresh shrimp. The taro aroma and seafood freshness intertwine, with a crispy exterior and soft interior.

Crispy fried rolls with bean curd skin wrapped around fresh, crisp vegetables. Refreshing and not greasy, you can taste the sweetness and crispness of the vegetables.

A soup stewed with free-range chicken and fresh clams. The broth combines the richness of chicken and the sweetness of clams, refreshing and delicious.

Pork stomach and ribs stewed with yam and goji berries. The soup is warm and nourishing, the pork stomach is tender, the ribs are flavorful, a top choice for health.

A classic Taiwanese winter tonic. The sesame oil chicken is rich in aroma, and the Shao Jiu chicken is sweet and warming, both stewed with high-quality free-range chicken, with a mellow flavor.

A thick soup made with a variety of seafood and ingredients. Smooth texture, abundant ingredients, delicious, a classic high-end soup from Taiwanese banquets.

Classic Taiwanese restaurant dish. Stewed with dried squid, canned conch, and plenty of garlic sprouts. The broth is sweet and delicious, with a unique and rich flavor.

Fresh crab and clams stewed in a casserole. Retains the original flavor of the seafood, the soup is fresh and delicious, the crab meat is plump and sweet.

King oyster mushrooms seasoned with "three cups" of sesame oil, soy sauce, and rice wine, with basil added for aroma. The texture is chewy and juicy, with a rich soy sauce flavor.

Fresh calamari cooked in the three-cup style. The calamari is fresh and springy, coated in a rich sauce, enticingly fragrant, and very good with rice.

Taiwan's representative dish. Free-range chicken is stir-fried until fragrant and then braised in a three-cup sauce, with basil mixed in before serving. The chicken is tender, smooth, and flavorful, with a sweet, savory, and slightly spicy taste.

Chicken gizzards (chicken hearts) stir-fried with black sesame oil and old ginger. The texture is soft and tender like tofu, and the sesame oil aroma is nourishing and warming.

A sesame oil dish combining chicken and pork kidneys. Enjoy two textures at once, both crispy and tender, a classic dish for nourishing health.

Pork kidneys cut into flower shapes and quickly stir-fried with sesame oil. The texture is crisp and free of any gamey smell, with a rich aroma of sesame oil and ginger, excellent flavor.

Tender fillet steak stir-fried with crisp gai lan. The beef is tender and juicy, the vegetables are crisp and refreshing, a balanced and delicious dish.

Lamb slices stir-fried with Taiwanese kimchi. The sour and spicy kimchi removes the gamey smell of lamb, very appetizing and good with rice.

Fillet steak stir-fried with plenty of scallion segments. Rich scallion aroma, tender and smooth beef, a classic Chinese stir-fried meat dish.

Fillet steak stir-fried with Taiwanese satay sauce. Unique and rich satay aroma, savory and slightly spicy, full of flavor.

Thick-cut fillet pan-fried, served with garlic slices or crispy garlic. Crispy on the outside, tender on the inside, the garlic flavor enhances the sweetness of the beef.

Fillet steak cooked in Kung Pao style, with dried chilies and peanuts. Spicy, smooth, and tender, with rich flavors, very good with rice.

Shin Yeh's signature dish. Selected pork belly with balanced fat and lean meat, braised until tender and flavorful. Melts in your mouth, moderately sweet and savory, rich but not greasy, an excellent choice to pair with rice.

Pork trotters braised with peanuts. The pork skin is chewy, the meat is tender and rich in collagen, the peanuts are creamy and soft, and the braising liquid is rich and fragrant.

Minced meat topped with salted egg yolk and steamed. The meat patty is juicy and delicious, the salted egg yolk adds a crumbly texture and savory flavor, a very good home-style dish with rice.

Shin Yeh's must-order signature dish. Fresh pork liver thickly sliced and pan-fried, coated with a special sauce. Crispy on the outside, tender on the inside, no gamey smell, excellent flavor.

Pig intestines cleaned and braised until flavorful. Tender and chewy texture, the braising liquid's aroma permeates, becoming more fragrant with chewing.

Traditional Taiwanese sausage with a balanced fat-to-lean ratio. Crispy skin after deep-frying, juicy and sweet meat, best enjoyed with raw garlic.

Pork ribs braised with black dates. The sauce is thick and sweet, with a fruity aroma, the ribs are tender and fall off the bone, with a unique flavor.

Fresh small squid stir-fried with ginger slices and scallion segments. Simple seasoning highlights the natural sweetness and crispness of the seafood, refreshing and delicious.

Sea cucumber and vegetables braised in a red-braised sauce. The sea cucumber is chewy and slippery, rich in collagen, and the sauce is delicious and rich.