Xing Fu Qing Zhou Xiao Cai Guan

Pickled mustard greens are stir-fried with minced meat, with a crisp texture, savory and appetizing, suitable for pairing with congee.

Sausage made with Kaoliang liquor, pan-fried until the skin is crispy and fragrant, with a light wine aroma and sweet meat flavor.

Tofu skin wrapped with pork and onion filling, deep-fried until crispy on the outside and tender on the inside, a traditional Taiwanese snack.

Crispy green chili peppers, mildly spicy or not spicy, usually stir-fried with dried anchovies or fermented black beans.

Crispy celery stir-fried with tender tofu skin, with rich layers of texture, a refreshing side dish.

Tofu is deep-fried until golden brown on the outside and tender on the inside, usually served with soy paste.

Dried tofu is braised for a long time, with a savory and sweet flavor, and a firm texture.

Wheat gluten product, soaked in braising liquid, with a soft, chewy texture.

Bamboo shoots are shredded and braised, with a crisp and tender texture and the aroma of braising liquid, a great accompaniment to rice.

Soft tofu topped with halved preserved eggs, drizzled with soy paste and bonito flakes, a classic cold dish.

Tofu is pan-fried then braised, absorbing the sauce, savory and tender.

A crepe made with batter, with a soft and chewy texture and the aroma of scallions, a classic Taiwanese breakfast.

Egg crepe rolled with sweet corn kernels, a blend of sweet and savory, very popular.

Fried with bacon, rich in oily aroma and complex in texture.

Egg crepe wrapped with crispy pork floss, moderately sweet and savory, with distinct layers of texture.

Fried egg with basil, with a unique and rich aroma, full of flavor.

Simply pan-fried egg, with crispy edges and a rich yolk.

A fermented duck egg, the egg white is semi-transparent and dark brown, the yolk is thick and rich, with a unique flavor.

Pickled duck egg, the egg white is distinctly salty, the yolk has a sandy texture, suitable for pairing with congee.

Egg fried with sesame oil and ginger, with a warm and rich aroma, suitable for nourishing the body.

Shredded carrots mixed with egg batter and pan-fried, with a natural sweetness from the vegetables.

Onions are stir-fried until soft and sweet, then mixed with egg batter and cooked, sweet and delicious.

Egg fried with preserved radish (cured radish), savory and crisp, a Taiwanese home-style dish.

Fried with plenty of chopped scallions, the egg and scallion aromas are perfectly combined.

Basil leaves are pan-fried with eggs, with a unique and enticing aroma.

Sweet corn kernels stir-fried with eggs, with a refreshing texture.

Tomatoes stir-fried with eggs, sweet and sour, appetizing, and brightly colored.

Simply cooked congee, with a soft and mushy texture, light and stomach-friendly, suitable for pairing with various side dishes.

Chewy and fragrant rice, the first choice for staple food.

Fragrant chicken oil and soy paste drizzled over hot white rice, simple yet delicious.

Hot white rice mixed with lard and soy sauce, fragrant and aromatic, a nostalgic old-fashioned taste.

Eggs and white rice are stir-fried over high heat, with distinct grains and a rich egg aroma.

Quickly stir-fried with sliced sausage, with the sweetness of sausage and a hint of wine aroma.

Quickly stir-fried with shredded pork, moderately savory, a classic flavor.

With fresh and crisp shrimp, full of umami and rich in texture.

Minced meat is steamed with canned preserved melon, savory, sweet, and delicious, perfect with rice.

Pork pieces are braised until flavorful, with a mix of fat and lean meat, tender and juicy.

Pork knuckle rich in collagen, braised until the skin is chewy and the meat is tender, with a rich soy sauce aroma.

Chicken is smoked, with crispy skin and tender meat, and a unique smoky aroma.

Pork belly is cut into pieces and braised, with a bright red color, rich but not greasy.

Crispy fried small dried fish, usually paired with dried tofu or peanuts, savory and slightly spicy, suitable as a snack with drinks or congee.

Small, tender fish, usually stir-fried with scallions and garlic or used in soup.

Fresh small squid stir-fried with scallion segments over high heat, with a blend of umami and scallion aroma.

Firm-textured salted fish, pan-fried until golden brown on both sides, savory and delicious.

Dried leatherjacket fish is pan-fried until crispy on the outside, with delicate meat.

Squid stir-fried with celery, with a crisp and springy texture, refreshing and appetizing.

A premium fish with delicate and tender meat, delicious when pan-fried or steamed.

Boneless milkfish belly, rich in fat, pan-fried to perfection.

Fermented tofu, with a creamy, savory flavor, a delicacy to accompany meals.

Fermented bean curd with a spicy flavor, even richer.

Pickled cucumbers, with a crisp and sweet texture, appetizing and refreshing.

Sweet and savory canned or processed gluten, with a soft and chewy texture, a classic side for congee.

Red sweetened bean curd sticks, sweet and chewy, a classic side dish for congee.

Stir-fried to a crispy texture, savory and sweet, melts in your mouth.

Egg drop soup, simple and refreshing.

Q-bouncy pork meatballs in soup, with a sweet and fresh broth, sprinkled with celery seeds and pepper.

Dried seaweed soup, with the umami of the sea.

A clear soup made with seasonal vegetables, light and healthy.

Made with Japanese miso as a base, cooked with tofu, the broth is sweet and rich.

Chicken is stir-fried with sesame oil and old ginger, then stewed, with a rich and nourishing soup.

Fresh milkfish belly soup, with a delicious broth and tender fish.

Crisp texture, stir-fried over high heat to retain freshness and sweetness.

Eggplant is stir-fried until soft, then flavored with basil, full of aroma.

Blanched or stir-fried sweet potato leaves, tender texture, rich in nutrients.

Water spinach stir-fried over high heat, with a crisp texture and rich garlic aroma.

Stir-fried broccoli, with a crisp and tender texture, refreshing and healthy.

Taiwanese cabbage stir-fried over high heat, with a crisp and sweet texture.

Green peppers stir-fried with shredded pork, savory and flavorful.

Enoki mushrooms with a creamy aroma, smooth and delicious.

Bitter melon stir-fried with salted egg, a unique flavor combining bitterness and savory saltiness.

King oyster mushrooms coated with salted egg yolk 'golden sand', with a savory and chewy texture.

Jute leaves are quickly stir-fried with sesame oil and ginger shreds, with a tender texture and sesame oil aroma.

The sweetness of onions combined with the smoky aroma of bacon, simple and delicious.

King oyster mushrooms braised in a three-cup sauce of sesame oil, soy sauce, and rice wine, with a rich aroma.

Snails stir-fried with basil and satay sauce, with a crisp and springy texture, a flavorful dish for drinking.

Chicken is braised in a three-cup sauce with basil, a classic Taiwanese stir-fry.

Ribs are fried and then coated in a sweet and sour sauce, appetizing and goes well with rice.

Traditional herbal decoction, cooling and detoxifying, slightly sweet with a lingering aftertaste.

Boiled with winter melon sugar blocks, sweet and thirst-quenching, with an old-fashioned flavor.

Black tea with fresh milk, a balance of milk and tea aroma, smooth and delicious.