Xun Xian Xiao Guan

Steamed according to the day's fresh catch, preserving the original flavor of the seafood. The meat is delicate and tender, seasoned with shredded scallions and soy sauce, with a refreshing flavor.

Fish pieces cooked with pickled mustard greens, with the fish skin prepared in a tiger skin pattern. The soup is sour and spicy, appetizing, the fish is tender and smooth, a flavorful and skillful dish.

Guan-Lung Grouper slices prepared in Sichuan-style boiled method. Spicy, numbing, and fragrant, the fish slices are chewy and springy.

Guan-Lung Grouper slices cooked with pickled mustard greens. The soup is sour and rich, the fish is firm and chewy, with a unique flavor.

Whole chicken boiled and then cut into pieces, with yellow skin and tender meat, retaining the original flavor of the chicken. Usually dipped in chili sauce, a common banquet dish in Taiwan.

Fresh pork liver pan-fried until slightly browned on the outside and tender on the inside. Seasoned with a balanced sweet and savory taste, full of aroma, no gamey smell.

Fried chicken feet seasoned with salt and pepper. Crispy and chewy texture, savory and good with drinks.

Spicy hot pot with large intestines and duck blood, kept warm over a burner. Spicy and rich flavor, very good with rice.

Shrimp paste filling, covered with pancake batter on both sides and fried until golden and crispy. Crispy on the outside and chewy on the inside, usually served with sweet chili sauce.

Chicken stir-fried with a large amount of chili peppers. Spicy and satisfying, the chicken is tender and flavorful, suitable for chili lovers.

Beef slices are cooked in a spicy soup base. The meat is tender and smooth, with a rich spicy flavor, served with bean sprouts and other vegetables.

Soft squid coated with salted egg yolk and stir-fried. Chewy texture, with the sandy texture and savory flavor of salted egg yolk.

Cod steamed with chopped chili peppers. The fish is delicate, combining the spiciness of chili with a fermented aroma.

Clear soup made with fresh clams, with ginger slices to remove the fishy smell. The soup is fresh, sweet, and clear, with plump clam meat.

Fresh oysters cooked in soup, usually with pickled mustard greens and ginger slices. The soup is sweet and fresh, the oysters are smooth.

Japanese Miso Flavored Clam Soup. Savory miso complements the sweetness of the clams.

Clear soup made with fresh fish pieces, with ginger slices for flavor. The fish is tender, and the soup is refreshing.

Fresh fish pieces cooked with miso. The soup is rich and smooth, with the freshness of the fish.

A specialty dish from Yilan, similar to a large pot of mixed soup. Contains napa cabbage, shredded meat, crispy egg shreds, and other rich ingredients, with a sweet soup base.

Chicken soup stewed with marinated pineapple and bitter melon. The soup is sweet and slightly bitter, the chicken is tender, with a lingering sweet aftertaste.

Chicken soup stewed with a large amount of garlic. The garlic flavor is rich but not pungent, the soup is mellow, and the chicken is tender.

Traditional Taiwanese restaurant dish, simmered with dried squid, canned snails, and garlic sprouts. The soup is sweet and delicious, with a unique and rich flavor.

Raw clams marinated with soy sauce, garlic, and chili. Smooth and savory, a classic appetizer.

Smooth and delicate cod liver, usually served with onions and vinaigrette. Rich flavor, melts in your mouth.

Chef's special Taiwanese sausage. Balanced fat-to-lean ratio, with a wine aroma and sweetness, usually served with garlic slices.

Pork marinated in five-spice powder, roasted or pan-fried until the skin is crispy. Savory and flavorful, rich but not greasy, perfect with drinks.

Grilled fish jaw. Rich in oil, tender meat, with a crispy grilled skin.

Grilled bone-in beef short ribs. The meat is firm and chewy, with a rich beef fat aroma.

Salt-grilled Mackerel. Crispy skin, rich and juicy fish with a light salty taste.

Whole soft squid grilled. Chewy and sweet texture, with a charcoal-grilled aroma, usually dipped in pepper salt or lemon juice.

Tofu dish served on a hot sizzling plate. The tofu is tender and smooth, with a rich sauce, sizzling when served.

Fresh oysters served on a hot plate, often seasoned with black pepper sauce. Plump oysters, with an alluring aroma.

Beef tenderloin stir-fried with onions and black pepper sauce on a hot plate. The meat is tender, with a strong flavor.

Classic Taiwanese dish, cooked with sesame oil, soy sauce, and rice wine, with chicken thigh and basil for aroma. The chicken is tender and flavorful, with a fragrant aroma.

Medium squid cooked in the "three cup" style. Chewy texture, absorbing the rich sauce and basil aroma.

Stir-fried Cabbage. Crisp and sweet texture, a common home-style vegetable.

Stir-fried Spinach. Tender leaves, delicious, and nutritious.

Stir-fried Water Snowflake. Unique texture, crisp and juicy, often stir-fried with shredded meat or preserved vegetables.

Stir-fried or braised baby cabbage. Delicate and tender texture, with a sweet taste.

Sweet potato leaves cooked with preserved eggs. The unique flavor of preserved eggs adds layers to the vegetables.

Luffa and clams stewed together. The luffa is soft and tender, absorbing the sweet and fresh clam broth.

Bitter melon stir-fried with salted egg yolk. The savory taste of salted egg balances the bitterness of the bitter melon, with a rich texture.

Stir-fried asparagus with fresh shiitake mushrooms. Crisp and tender texture, with a refreshing taste.

Eggplant braised in a "fish-fragrant" sauce (containing garlic, ginger, chili bean paste, etc.). The eggplant is soft and flavorful, savory and spicy, perfect with rice.

Taiwanese stir-fried noodles with shredded meat and vegetables. The noodles are chewy, savory, and smooth.

Fluffy fried rice with egg, scallions, and other ingredients. Full of wok hei, with an alluring aroma.

Stinky tofu stir-fried with green beans and other ingredients. The unique aroma of stinky tofu combined with the crispness of the vegetables.

Tofu cooked with salted egg yolk. Tender texture, with the savory and sandy taste of salted egg on the outside.

Tofu pan-fried and then braised in soy sauce. The tofu is flavorful, with a balanced sweet and savory taste, a common home-style dish that goes well with rice.

Fried egg tofu until the skin is wrinkled and the inside is still smooth. Excellent texture when it absorbs the sauce.

Beef slices stir-fried with vegetables (such as water spinach or Chinese broccoli) over high heat. The meat is tender and fresh, with a satay or soy sauce aroma.

Lamb slices stir-fried with vegetables over high heat. Usually seasoned with satay sauce, with a rich aroma.

Pork belly slices are blanched and then drizzled with garlic paste soy sauce. Balanced fat and lean, rich garlic flavor, crisp texture.

Fried pork ribs coated in a sweet and sour sauce. Crispy on the outside and tender on the inside, sweet and sour, appetizing.

Boneless fish pieces are deep-fried and then coated in sweet and sour sauce. The fish is delicate, with a balanced sweet and sour taste.

Squid tentacles (squid mouths) coated in batter and deep-fried, sprinkled with salt and pepper, peanuts, and scallions. Chewy texture, an excellent dish to accompany drinks.

Classic Hakka dish, stir-fried with pork belly, dried squid, firm tofu, and celery. Savory and flavorful, with a rich texture.

Fresh sand shrimp simply blanched. The shrimp meat is sweet and chewy, usually dipped in wasabi soy sauce.

Tofu and various seafood (such as shrimp, squid, etc.) braised together. Delicious and smooth, easy to eat.

Medium squid stir-fried with celery. The squid is fresh and chewy, the celery is crisp, with a refreshing texture.

Medium squid coated in batter and deep-fried, sprinkled with salt and pepper. Crispy on the outside and chewy on the inside, savory and tempting.

Fresh clams stir-fried over high heat with basil for flavor. Plump clam meat, with delicious broth.

Fresh oysters braised with fermented black beans and tofu. Savory and sweet, very good with rice.

Fried large intestines stir-fried with green beans. Crispy on the outside and soft on the inside, the green beans are crisp and refreshing.

Fresh small squid blanched to retain its original sweetness. Crisp and chewy texture, served with dipping sauce.

Small squid stir-fried with a generous amount of green onions. Rich scallion aroma, fresh small squid.

Beef slices stir-fried with green onions over high heat. The meat is tender and smooth, with a rich onion aroma, a classic stir-fried dish.

Steamed cod topped with stir-fried crispy tofu crumbs. The fish is tender, the tofu crumbs are savory and crispy, with rich layers of texture.

Scrambled eggs with fresh shrimp. Moist and tender texture, light and delicious flavor.

Thick omelet made with chopped preserved radish. Full of old-fashioned flavor, savory and crispy texture.

Stir-fried chives with egg. The chives are crisp and tender, with a special aroma.

Scallion omelet made with Yilan Sanxing scallions. Rich and sweet scallion aroma, with a fragrant egg flavor.

Omelet made with fresh oysters. Every bite is filled with the sweetness of oysters and the tenderness of eggs.

Tofu cubes deep-fried until golden. Crispy on the outside, tender on the inside, served with soy sauce paste.

Fried shrimp balls with pineapple slices, drizzled with mayonnaise. Sweet, sour, and crispy, loved by adults and children.

Stinky tofu cut into pieces and deep-fried, sprinkled with salt and pepper. Crispy and savory, the 'stinky' smell transforms into a unique aroma.

Fried Taiwanese fish cakes sprinkled with salt and pepper. Chewy and crispy texture, increasingly fragrant with chewing.

Boneless fish pieces are deep-fried and seasoned with salt and pepper. Crispy on the outside and tender on the inside, convenient to eat without bones.

Pork ribs deep-fried until crispy, sprinkled with salt and pepper. The meat is firm, savory, and delicious.

Fried preserved eggs stir-fried in Kung Pao style with dried chilies and peanuts. Spicy and slightly numbing, with chewy preserved eggs.

Shrimp stir-fried with salted egg yolk until the sauce thickens. The shrimp shells are coated with salted egg yolk, with a rich aroma.

Fresh oysters coated in batter and deep-fried, with basil. Crispy on the outside and soft on the inside, full of seafood flavor.

Chicken marinated in fermented bean curd and then deep-fried. With a unique sweet and savory fermented bean curd flavor, crispy skin.

Pork slices marinated in red yeast and then deep-fried. Red in color, with a wine aroma and sweetness.

Pork knuckle roasted or fried until the skin is crispy and the meat is chewy. Rich texture, full of collagen.

Fried shrimp sprinkled with salt and pepper, with scallions and garlic. Crispy shell and fresh meat, suitable for eating whole or peeled.

Fragrant white rice, the perfect staple to accompany various stir-fried dishes.