Xin Ye Tai Cai Zhong Xiao Dian

Classic Taiwanese appetizer, peanuts braised until soft and flavorful, with a rich soy sauce aroma, balanced sweet and savory, suitable for all ages.

Crisp and refreshing pickled cucumber, sweet and sour, appetizing, with a fresh and crunchy texture. The best choice to cleanse the palate.

Pickled radish with a sweet flavor and a crisp texture. A traditional appetizing small dish.

Raisins with Oolong tea aroma, unique flavor, with a light tea fragrance amidst the sweet and sour taste.

Peeled cherry tomatoes marinated with plum powder, sweet and sour, juicy, very appetizing.

Selected high-quality free-range chicken, cooked in saltwater. Firm and tender meat, crispy skin and sweet meat. Taste the original freshness of the chicken.

Tender free-range chicken drizzled with special scallion oil. The rich scallion aroma enhances the natural sweetness of the chicken.

Diced chicken stir-fried with cashew nuts. Tender chicken, crispy cashew nuts, rich and multi-layered texture.

Classic Sichuan dish, tender chicken, stir-fried with dried chilies and peanuts. Spicy and satisfying, very good with rice.

Threadfin fish with delicate meat, braised in soy sauce until flavorful. Savory, fresh, and full of old-fashioned flavor.

Fresh sea bass deep-fried and then drizzled with sweet and sour sauce. Crispy outside, tender inside, sweet and sour, and delicious.

Horse mackerel slices pan-fried until golden and crispy on the outside, with firm and fresh meat. Simple seasoning allows the sea flavor to be tasted.

Dragon Tiger Grouper slices with a chewy texture, stir-fried with a sweet and sour sauce, fresh and appetizing.

Dragon Tiger Grouper slices coated with vermicelli and deep-fried, resembling delicate silk. Crispy outside, tender inside, unique texture.

Dragon Tiger Grouper slices coated and deep-fried, sprinkled with salt and pepper. Crispy on the outside, fresh and sweet fish, with a rich aroma.

Fresh pomfret pan-fried until golden, seasoned with plenty of garlic. Rich garlic aroma, tender fish.

Dragon Tiger Grouper steamed with preserved mustard greens (shuzi). The sweet juice of the shuzi seeps into the fish, giving it a sweet and fresh flavor.

Dragon Tiger Grouper slices steamed with fermented black beans, the savory black beans perfectly blend with the fresh sweetness of the fish.

King oyster mushrooms with a chewy texture, seasoned with sesame oil, soy sauce, and rice wine in the 'three cup' style, with basil added for fragrance, a delightful aroma.

Fresh squid with a chewy texture, coated in a rich three cup sauce. Savory and appetizing, with a strong basil aroma.

Taiwan's representative dish, chicken stir-fried with three cup sauce over high heat until the sauce thickens, rich aroma, savory and flavorful meat.

Chicken kidneys (chicken testicles) stir-fried with sesame oil and ginger slices or served in soup, nourishing and healthy, with a rich sesame oil aroma.

A combination of chicken and pork kidneys, rich in sesame oil aroma, with ginger slices to remove gaminess and enhance flavor. Tender, crisp, and rich texture, a traditional nourishing dish.

Pork kidney sliced and stir-fried with sesame oil and ginger slices over high heat, with a crisp and tender texture and a captivating sesame oil aroma.

Tender fillet steak stir-fried with crisp gai lan. Tender meat, crisp vegetables, balanced texture.

Lamb stir-fried with spicy pickled cabbage. The sourness of the cabbage removes the gamey smell of the lamb, making it appetizing and good with rice.

Tender fillet beef stir-fried with plenty of green onions over high heat. The scallion aroma penetrates the meat, making it tender and juicy.

Fillet beef stir-fried with rich satay sauce. Savory and rich flavor, very suitable to accompany rice.

Fillet steak pan-seared, served with garlic slices or crispy garlic. Simple seasoning highlights the original flavor of the beef.

Fillet beef cooked in Kung Pao style, with dried chilies and peanuts. Spicy, tender, and smooth.

Thin-skinned and generously filled shumai. The filling is plump and firm. Juicy and delicious after steaming.

Translucent skin, filled with a whole fresh shrimp. Chewy and delicious.

Traditional Taiwanese radish cake, pan-fried until golden and fragrant on the surface, soft and moist inside, with a clear radish aroma.

Handmade, combining the aroma of almonds and peanuts. Silky smooth texture like tofu, refreshing and delicious with syrup.

Hot almond peanut tea, rich and mellow aroma. Especially delicious when eaten with youtiao (fried dough stick).

Sweet soup adjusted according to the season, possibly red bean soup, mung bean soup, etc. Sweet and heartwarming.

Coated with sesame seeds and deep-fried until golden and crispy. The filling is sweet red bean paste. Crispy on the outside, soft and chewy on the inside.

Specially made almond milk jelly, coated and deep-fried. Hot and crispy on the outside, cool and soft on the inside. Strong textural contrast.

Taro paste wrapped around a salted egg yolk or filling, deep-fried. Crispy exterior, rich taro aroma, a traditional old-fashioned dessert.

Fresh seasonal fruits freshly squeezed, retaining the natural flavor and nutrients of the fruits. Cool and thirst-quenching.