Xin Ye Xiao Ju Nangang Dian

Fresh cherry tomatoes, peeled and soaked in a special plum vinegar sauce. The taste is sweet and sour, whetting the appetite. The tomatoes burst with juice when bitten. It is a refreshing and palate-cleansing cold appetizer.

Crispy jellyfish skin tossed with cordyceps flowers, seasoned with sesame oil. The texture is tender and chewy, with the aroma of sesame oil. It is a rich and flavorful cold appetizer.

A cold dish of black fungus (wood ear mushroom) and red and yellow bell peppers. The fungus is crisp, complemented by the sweetness of the bell peppers and a special sauce. It has a fresh flavor and is rich in dietary fiber.

Blanched okra chilled and drizzled with a special wasabi sauce. The okra's unique slimy texture is complemented by the mild spiciness of wasabi, making it cool, refreshing, and very appetizing.

Tender pork liver is tossed with a special eight-flavor spicy sauce. The liver is smooth and not dry, and the slightly spicy sauce enhances its umami. It is suitable to pair with drinks.

Vegetables such as bean sprouts are wrapped in tofu skin and deep-fried until golden and crispy. The skin is crispy, the filling is fresh and crunchy, and the texture is rich in layers.

A salad combining fresh seasonal fruits and various greens. The texture is crisp and juicy, usually served with a light dressing, allowing you to taste the natural sweetness of the fruits and vegetables.

A classic Taiwanese delicacy, mullet roe is roasted and sliced, served with garlic sprouts and white radish slices. The texture is soft and sticky, with a rich salty flavor. The radish and garlic sprouts balance its intense flavor.

A Taiwanese specialty. Chicken is cooked and then smoked with sugarcane for color and flavor. The chicken skin is golden and shiny, with a unique sugarcane smoky aroma. The meat is tender and juicy, with a balanced sweet and salty taste.

Diced chicken stir-fried with dried chili peppers and peanuts. The chicken is tender, the peanuts are crispy, and the dried chili peppers provide a spicy kick. It is a fragrant and satisfying dish that pairs well with rice.

A classic Taiwanese 'Three Cup' dish (sesame oil, soy sauce, rice wine), stir-fried with boneless chicken thigh, ginger slices, garlic, and basil. The chicken is savory and flavorful, the basil aroma is captivating, and the texture is chewy.

Diced turnip cake and pork liver are stir-fried with a rich and flavorful X.O. sauce. The turnip cake is crispy on the outside and soft on the inside, the pork liver is tender, and every bite is filled with the savory seafood flavor of scallop sauce.

Traditional handmade pudding with a dense and smooth texture and a rich egg flavor. Drizzled with syrup with a slightly bitter caramel aroma, it is sweet but not cloying, a classic dessert.

Boiled glutinous rice dumplings (usually with sesame or peanut filling), coated with crispy peanut powder. The texture is soft and chewy, and the peanut powder adds aroma and texture.

Dessert rolls with a golden crispy skin, filled with the aroma of almonds and peanuts. The texture is crispy on the outside and soft on the inside, with a rich nutty flavor.

Grass jelly forms the base, topped with handmade taro and sweet potato glutinous rice balls, drizzled with syrup and crushed ice. The grass jelly is cooling and detoxifying, and the glutinous rice balls are chewy. It is a refreshing Taiwanese dessert.

A generous bowl of shaved ice, topped with homemade red bean paste, sweet potato strips, taro and sweet potato glutinous rice balls, and handmade caramel pudding, drizzled with matcha sauce and condensed milk. It combines various Taiwanese sweet toppings for a rich and satisfying experience.