Xingfu Chufang Ating Shi Sifang Cai

Vegetarian broth made from various vegetables, served with handmade dough pieces (gnocchi). Chewy and springy texture, with a clear and refreshing broth. Suitable for vegetarians or those who prefer a light taste.

Noodle soup with seafood and fish balls. The soup has a seafood flavor, and the dough pieces absorb the soup. It is a rich noodle soup option.

Combines the meaty flavor of pork ribs with the sweetness of clams, in a rich broth. Served with chewy handmade dough pieces. Suitable for those who enjoy a double flavor of land and sea.

Steamed pork ribs, retaining original flavor, served with handmade dough pieces. Relatively light and not greasy.

Clam-based broth, paired with special nourishing ingredients (such as goji berries and Chinese medicinal herbs). The broth is delicious and has a nourishing feel.

Tomato-based sweet and sour broth with meat slices and vegetables. Appetizing and refreshing, the dough pieces are fully soaked in the tomato broth, full of flavor.

Simple and classic flavor, with sliced pork and plenty of seasonal vegetables. Nutritionally balanced, it's a home-style noodle choice.

Plain white rice. Soft and sticky texture, suitable for eating with various dishes.

Classic Taiwanese snack. White rice drizzled with slow-cooked minced pork braising liquid. Moderate sweet and savory flavor, with a charming oily aroma. It is recommended to stir well before eating.

A meal box with braised pork rice as the main staple, accompanied by various side dishes (such as braised egg, vegetables, tofu, etc.). Generous portion, economical and affordable.

White rice topped with grilled meat slices. The meat slices have a charcoal aroma and a savory-sweet sauce flavor. Usually served with some pickles or vegetables.

Bento box with braised pork knuckle as the main dish. The pork knuckle has a good balance of fat and lean meat, chewy skin and tender meat, and is well-braised. Served with white rice and side dishes, it is very satisfying.

Based on Hainanese chicken rice, using tender chicken leg meat, served with fragrant rice cooked with spices. The chicken is tender and juicy, usually served with a special dipping sauce.

Fried or grilled chicken leg drizzled with spicy Thai sauce. Sweet, sour, and slightly spicy flavor, very appetizing. Served with white rice.

Rice dish with sliced meat (stir-fried or boiled) as the main course. The meat slices are usually marinated or seasoned, tender and soft.

Fried meat marinated with red yeast rice. Crispy exterior, with the special aroma and sweetness of red yeast rice in the meat. Can be ordered as fried meat alone or as a set meal with white rice.

Fish ball soup made from milkfish paste. The fish balls are chewy, and the broth is light and delicious, often flavored with celery seeds.

Clear soup made with seasonal vegetables. Light and natural flavor, allowing you to taste the original flavor of the vegetables.

Clear soup made with fresh clams, with ginger slices to remove fishiness and enhance freshness. The soup is full of seafood sweetness.

Eggs stewed for a long time in braising liquid. The egg white is chewy and colored, and the yolk is flavorful. It is a common side dish.

Fried tofu stewed in braising liquid. The inside is full of soup, tender and juicy.

Shredded bamboo shoots braised in chicken oil or braising liquid. Crispy and sour, very refreshing and cuts through richness, a classic side dish for braised pork rice.

Braised pork knuckle pieces. Rich in collagen, with chewy skin and tender meat, savory and aromatic.

Braised pork from the thigh portion, cut into slices. Good ratio of fat to lean meat, firm and not dry, suitable for sharing among many people.

Fresh pork liver stir-fried with satay sauce over high heat. The pork liver is tender and not powdery, with a rich satay aroma, very appetizing.

Pork liver stir-fried with black sesame oil and old ginger. With a rich sesame oil aroma and ginger flavor, it is warming and nourishing.

Signature beef hot pot with a rich and delicious broth. Contains beef slices, vegetables, and various hot pot ingredients. Rice or noodles can be added for extra fullness.

Classic stir-fry dish, beef slices and water spinach stir-fried with satay sauce. Savory flavor, tender meat.

Beef slices stir-fried with plenty of scallions. Rich scallion aroma, tender beef, a very aromatic dish for drinking or with rice.

Lamb slices and water spinach stir-fried with satay sauce over high heat. The satay aroma masks the gamey smell of lamb, with a rich flavor.

Lamb slices stir-fried with scallions. Similar preparation to scallion-seared beef, but using lamb for a unique flavor.

Rice bowl cooked with fresh oysters. Oysters are fresh, sweet, and plump, usually seasoned with fermented black beans or sauce.

Taiwanese winter nourishing delicacy. Sautéed with black sesame oil and old ginger, then stewed with chicken and rice wine. The broth is rich in aroma, warming the body.

Noodle soup dish featuring lamb. The broth may be clear or herbal, the lamb is tender, and the noodles are smooth.

Fish dish served in a clay pot, usually with a satay base and plenty of napa cabbage stewed together. The fish is tender, and the broth is rich and sweet.

Famous Taiwanese dish, using a large fried fish head, stewed with satay broth, napa cabbage, tofu, and other ingredients. Large portion, suitable for sharing among many people.

Specialty lamb hot pot, with an auspicious name. Includes lamb and various hot pot ingredients, with a delicious broth.