Xiong Di Xian Su Ji

Classic Taiwanese fried chicken, cut into pieces, coated and deep-fried for a crispy exterior and tender interior, usually seasoned with basil and pepper salt.

Deep-fried chicken pieces with bones, offering a more traditional texture, suitable for those who enjoy the aroma of gnawing on bones.

Squid rings, deep-fried, with a chewy and springy texture and full of umami.

Crispy fried squid pieces, with a thick and chewy texture and a sweet seafood flavor.

Whole capelin fish, deep-fried, with delicate flesh and rich roe.

Generously portioned large chicken breast cutlet, coated and deep-fried, with a crispy exterior and juicy interior.

Thick-cut sweet potato fries, deep-fried to a soft and dense texture with natural sweetness.

Deep-fried sweet potato fries sprinkled with plum powder, offering a sweet, sour, salty, and fragrant taste that is very appetizing.

Classic thin-cut potato fries, deep-fried to golden crispiness.

Deep-fried egg tofu cubes, with a slightly crispy exterior and a soft, pudding-like interior.

Crispy fried chicken cartilage, with a hard and chewy texture, a popular bar snack.

Taiwanese fish paste product, deep-fried to a crispy, puffed exterior and a soft, chewy, and fragrant interior.

Fish paste cake, sliced or in strips, with a firm texture and fish aroma.

A cake made from glutinous rice and pig's blood, deep-fried to a slightly firm exterior and a soft, chewy interior.

Taiwanese radish cake, cut into pieces and deep-fried, with a golden crispy exterior and a soft interior.

Seasoned glutinous rice stuffed into casing, deep-fried for a crispy casing and chewy rice grains.

Deep-fried to extreme crispiness, with a cookie-like texture and rich aroma.

Braised firm tofu, deep-fried for a chewy exterior with a blend of bean and five-spice flavors.

Savory taro cake, with a chewy texture and a faint taro aroma.

Deep-fried taro balls, crispy on the outside and soft on the inside, usually with a slightly sweet taro flavor.

Fish paste product, deep-fried for a delicious and chewy texture.

Deep-fried tofu that puffs up, resulting in a fluffy and soft texture that easily absorbs seasoning powder.

Chewy and crispy fish balls, deep-fried to golden brown.

Deep-fried tofu skin rolls, layered and crispy, with a rich bean flavor.

Standard Western-style hot dog, with a firm skin after deep-frying.

Also known as 'seven miles of fragrance', rich in oil, with an aromatic scent after frying.

Chicken hearts with a firm and chewy texture, no gamey taste.

Chicken gizzard muscle, with a crisp and chewy texture.

Pork meatballs, with a firm and juicy texture.

Squid paste balls, often containing pieces of squid, with a sweet and fresh taste.

Deep-fried pastry with a golden crispy exterior and a soft, shredded interior. Available in savory or sweet.

Fresh mushrooms, lightly coated and deep-fried, retaining their moisture and aroma.

Deep-fried white cauliflower, with a crisp and tender texture, very refreshing with pepper salt.

Crisp baby corn, even sweeter after deep-frying.

Small green chili peppers, with wrinkled skin, not spicy and with a unique aroma.

Fresh green bell pepper pieces, deep-fried, with a crisp and juicy texture.

Deep-fried green beans with a slightly wrinkled skin, offering a crisp and fresh texture, a classic vegetable choice.

Thick and juicy king oyster mushrooms, deep-fried to a juicy and chewy texture, similar to abalone.

Also known as 'beauty's legs', with a delicate and sweet texture, even sweeter after deep-frying.

Deep-fried sweet corn segments, with distinct kernels, sweet and delicious.