Xu Ri Quan Ri Can Ting - Tai Bei Liu Fu Wan Yi Jiu Dian

Leaves with wavy edges resembling oak leaves, in a tender green color. The texture is soft and delicate with a mild sweetness and no noticeable bitterness. Suitable as a salad base, it pairs well with various dressings for a refreshing taste.

Leaves with purplish-red edges, curled like flames. They have a crisp and refreshing texture with a slightly bitter-sweet taste. Often used to add visual layers and textural variation to salads.

A type of head lettuce, with layers of leaves, extremely high in water content. It has an extremely crisp and juicy texture with a mild, sweet flavor. It is one of the most common and popular lettuces in salads.

Long, narrow, upright leaves with a prominent, crisp midrib. They have a crisp texture with a unique aroma and sweetness when chewed. They are usually the main ingredient in Caesar salads.

Tender young ears of corn, including the cob, are edible. The texture is crisp, tender, and sweet, with a faint corn aroma. Usually blanched, it can be eaten directly or with salad dressing.

Sliced or diced cucumbers with green skin. They have a crisp and juicy texture with a fresh melon aroma. They have a palate-cleansing effect and are a common ingredient in salads.

Long, slender, white sprouts with small green leaves at the tip. They have a soft and delicate texture with a unique herbal fragrance. Rich in fiber, they are often sprinkled on top of salads to add fluffiness.

Tender stems and leaves of peas, in a vibrant green color. They have a tender and crisp texture with the unique fresh aroma of peas. Suitable for raw consumption, they add vibrant green and flavor to salads.

Leaves with purplish-red color and tightly wrapped center. The texture is similar to Chinese cabbage but more delicate, with a mild sweetness. The vibrant color adds a visual highlight to the salad plate.

An edible succulent plant with thick, plump leaves, rich in moisture. It has a crisp texture and a slightly sour, watery sensation similar to wax apples. It is usually recommended to dip it in plum powder or honey for better flavor.

A wild bitter melon variety with dark green skin and bumpy surface. The texture is hard and crisp, with a stronger bitterness than regular bitter melon, but a sweet aftertaste. Suitable for diners who enjoy unique flavors, it has properties that clear heat and reduce internal fire.

Cooked red or yellow sweet potatoes, served in chunks. The texture is dense and fluffy, with a rich and sweet flavor. It is filling and a healthy source of carbohydrates in the salad bar.

Tender stems of daylily, resembling scallions or garlic sprouts in appearance, but are actually flower stems. The texture is crisp and sweet like bamboo shoots, with no grassy aftertaste. The texture is delicate and very suitable for raw consumption in cold dishes.

Bite-sized tomatoes, available in red and yellow varieties. The skin is thin and crisp, the flesh is juicy, with a balanced sweet and sour taste. They burst with juice when bitten, refreshing and appetizing.

Finely shredded purple cabbage. The texture is crisp and chewy, with a slight pungent and sweet flavor. The vibrant purple color enriches the salad's color scheme.

Sea snails with brown patterns on their shells. The meat is Q-tender and firm, with a very chewy texture. The snail meat is usually picked out with a toothpick and dipped in seafood sauce or five-flavor sauce for consumption, with a rich umami flavor.

Smaller abalone that has been seasoned. It has a chewy and crisp texture with a slightly spicy sauce flavor that enhances the abalone's natural sweetness. It is an appetizing cold seafood dish.

Whole white shrimp cooked in their shells, with a reddish hue. The meat is sweet, firm, and elastic. Eating them directly after peeling allows you to taste the original sweetness of the shrimp.

Whole baby octopus, with an extremely crisp and chewy texture. Usually pre-cooked, with a fresh and mild flavor. Suitable for dipping in mustard soy sauce or five-flavor sauce.

Sliced or diced squid. The meat is white and thick, with a Q-soft and tender texture. It has a mild sea flavor and is suitable for pairing with spicy and sour sauces.

Small clams with thin shells and thick meat. The meat is tender and delicate, with a sweet flavor. Usually served cold to preserve the natural umami of the shellfish.

Also known as mussels, with dark brown shells. The meat is plump and full, with an orange-yellow or creamy color. The texture is tender and full of rich, briny seawater flavor.

Mainly the leg portion of the crab, with a reddish-orange shell. The meat has fine fibers, is distinct, and is sweet and juicy. Enjoy the delicious crab meat after peeling the shell; it is a high-end buffet ingredient.

Crab species that grow in cold seas. The shell is hard, but the meat is full and firm. It has a rich oceanic flavor with a hint of sweetness and a chewy texture.

The female snow crab, although smaller in size, has abundant roe (outer and inner) and tomalley in its abdomen and shell. It has a rich and unique flavor, favored by connoisseurs.