Yī liú qīng zhōu xiǎo cài

Fermented tofu cheese, rich and savory flavor, creamy texture. Suitable for pairing with plain congee to enhance flavor.

Regular braised or cold tofu, soft texture. Light soybean fragrance, usually served with soy paste.

Pickled duck egg, the white is salty, the yolk is crumbly and oily. A traditional Chinese side dish, suitable for pairing with congee.

Sweet red strip-shaped soy product, slightly chewy. A mix of sweet and savory flavors, a common side dish for congee.

Soy sauce-marinated cucumber, crisp and tender texture, sweet and savory with a refreshing aftertaste. A classic appetizer.

Pickled young bamboo shoots, crisp and sour texture, with a slight spiciness. Appetizing and refreshing.

Sweet and sour pickled young ginger slices, usually light pink in color. Crispy texture, sweet and sour with a hint of spice, very refreshing.

Pickled white radish, crisp and refreshing texture. Usually sweet and sour or savory, suitable for pairing with greasy food.

Braised or stir-fried peanuts, soft or crispy. Nutty aroma, a common snack or accompaniment to drinks.

Wheat gluten braised in soy sauce, soft and juicy texture, sweet and savory flavor. Suitable for pairing with white rice or congee.

A soy product with a firm and elastic texture, similar to chicken. Usually braised in soy sauce, with a savory flavor.

Braised firm tofu, with a chewier texture. Rich soybean flavor, becomes more fragrant with chewing.

Braised kelp, soft or slightly crisp. Rich in oceanic flavor, usually seasoned with soy sauce and minced garlic.

Pickled long beans (yardlong beans), with a sour and appetizing flavor and crisp texture. Often stir-fried with minced meat.

Cold dish or stir-fry of pickled mustard greens and firm tofu. Pickled mustard greens are salty and crisp, firm tofu is tender, with rich textural layers.

Pickled mustard greens, with a unique pungent aroma. Crisp texture, savory flavor, often stir-fried with minced meat or firm tofu.

Deep-fried egg tofu, with a slightly wrinkled golden exterior and tender interior. Usually absorbs savory broth.

Bamboo shoot strips braised in broth or chicken oil, crisp texture. Savory flavor, with a rich oily aroma.

Slow-cooked napa cabbage, often flavored with dried flatfish or dried shrimp. Tender and flavorful, with sweet broth.

Tofu skin made from soybeans, chewy and smooth texture. Absorbs broth well, rich soybean flavor.

Fermented and steamed wheat gluten, with a sponge-like porous texture that absorbs sauce. Usually has a balanced sweet and savory flavor.

Konjac made to resemble pig's kidney, with carved patterns. Chewy and crisp texture, usually served cold or stir-fried.

Sections of moso bamboo shoots, with a thicker and crisp texture. Often prepared by braising to retain the bamboo's fragrance.

Stir-fried or cold eggplant, soft and creamy texture. Usually seasoned with basil, minced garlic, and soy sauce.

Braised or stir-fried bitter melon, with a unique bitter-sweet taste. Tender texture, with a cooling effect.

Black fungus dish, crisp and chewy texture. Often served cold with ginger slices and vinegar, or stir-fried with other vegetables.

Dry-fried or stir-fried green beans, crisp texture. Sweet flavor, a common home-style vegetable.

King oyster mushrooms cut into chunks or slices, thick and juicy texture, with elasticity similar to abalone. Delicious and refreshing taste.

Fermented tofu, with a unique aroma and rich flavor. May be steamed or braised here.

Braised duck blood, jelly-like smooth and delicate texture. Usually has a slightly spicy braised sauce aroma.

A combination dish of shiitake mushrooms and bamboo shoots, blending the umami of mushrooms with the crisp sweetness of bamboo shoots. Rich texture.

Cold-dressed bamboo shoots, usually cut into pieces and served with mayonnaise. Delicate and sweet texture, crisp and juicy like a pear.

Stir-fried button mushrooms, tender and juicy texture. Rich mushroom aroma, delicious taste.

Classic Sichuan dish, featuring tender duck blood and fatty pig intestines, stewed in spicy bean paste. Rich and spicy flavor, very appetizing, usually kept warm on a small stove.

Taiwanese sausage, slightly sweet, with a wine and spice flavor. Firm and juicy texture, usually sliced and eaten.

Large pork meatballs, deep-fried then braised. Soft and absorbent of broth, rich pork flavor.

Dried, crispy pork product, golden and fluffy. Sweet and savory, melts in your mouth, perfect with congee.

Cleaned braised pig skin, rich in collagen. Chewy and elastic texture, flavorful braising liquid.

Home-style dish of preserved cucumber steamed with minced pork. The sweetness of the preserved cucumber blends with the savory pork, creating a sauce that is perfect with rice.

Traditional Hakka dish, usually includes pork belly, dried squid, firm tofu, and celery. Savory and appetizing, with a rich and chewy texture.

Large pieces of braised pork belly, with alternating layers of fat and lean meat. The fatty parts are soft and not greasy, the lean meat is flavorful and not dry, with a rich soy sauce flavor.

Pork slices braised in a soy sauce-based sauce. Bright red color, balanced sweet and savory flavor, tender meat.

Deep-fried pork pieces coated in sweet and sour sauce. Crispy outside, tender inside, sweet and sour and appetizing.

Pork with tendons, usually refers to the meat around the bones. Chewy texture and tender meat, rich in collagen after braising.

Blanched pork belly slices, drizzled with rich minced garlic soy paste. Refreshing and not greasy, with a strong garlic aroma.

Beef slices stir-fried with gai lan. Tender beef, crisp gai lan with a slightly bitter-sweet taste, unique flavor.

Diced chicken stir-fried with dried chilies and peanuts. Spicy, numbing, and savory flavor, tender chicken, a famous Sichuan dish.

Whole chicken leg dish, could be braised or fried. Thick and tender meat, very satisfying.

Braised pork knuckle, rich in collagen. Chewy skin, tender and flavorful meat, aromatic braising liquid.

Cleaned pig intestines, braised until flavorful and tender. Chewy and elastic texture, with no gamey smell.

Various beef dishes, may include scallion-fried beef or braised beef shank. Savory meat, rich in protein.

Pan-fried or grilled mackerel, with firm flesh and rich oil content. Delicious taste, crispy skin and tender meat, usually served with a squeeze of lemon juice.

Usually refers to whitebait, tiny white fish fry. Soft texture, often blanched or stir-fried, full of sea flavor.

Marinated or salt-steamed small squid, savory flavor. Chewy texture, a great snack or side dish.

Freshly sliced pig liver, usually stir-fried or in soup. Tender and smooth texture, rich in iron.

Soy sauce marinated raw clams, savory with garlic flavor. Tender meat, a traditional Taiwanese appetizer.

Pan-fried ribbonfish, a small sea fish. Delicate and tender flesh, relatively few bones, sweet flavor.

Pan-fried sections of ribbonfish, with a silvery appearance. Fried until golden and crispy, the fish is delicate and fragrant.

Amaranth and whitebait cooked together with a thickening agent. Smooth texture, light and savory flavor, rich in nutrients.

Stir-fried celery and squid. Chewy and sweet squid, crisp celery, a great combination of flavors.

Fresh oyster dish, may be steamed oysters with fermented black beans or fried oyster crisps. Juicy and plump texture, full of sea flavor.

Stir-fried clams, usually flavored with basil, garlic, and chili. Tender meat, savory sauce.

Fried fish fillet coated in sweet and sour sauce. Tender boneless fish, slightly crispy exterior, loved by all ages.

Skinless milkfish belly, rich in fat and tender. Can be pan-fried until golden and crispy, or braised, or used in soup.

Usually refers to Greenland halibut, white and delicate flesh, smooth texture, and high fat content. Usually prepared by steaming.

Salmon dish, rich in oil, bright red and delicious flesh. Commonly pan-fried or salt-grilled.

Tilapia fillet dish, delicate boneless flesh, light flavor. Suitable for braising, pan-frying, or soup.

Seasonal Fresh Fish Dish, depending on the day's catch. May be whole fish braised or pan-fried.

Steamed white rice, with grains cooked separately. A staple to accompany various dishes.

Slow-cooked plain congee, rice grains are soft and the broth is thick. Light flavor, suitable for pairing with strongly flavored side dishes.

Steamed or boiled sweet potato, soft and creamy texture, naturally sweet flavor. Rich in fiber.

Porridge cooked with large chunks of sweet potato. The sweetness of the sweet potato blends into the porridge, a traditional Taiwanese breakfast or late-night snack.

White rice topped with minced pork and braising liquid. The braised pork is rich but not greasy, with a deep soy sauce flavor, it is one of Taiwan's most representative comfort foods.

Cantonese-style congee, rice grains are cooked until dissolved. Mixed with various ingredients, smooth and rich texture.

Congee with preserved egg chunks and shredded lean pork. The unique flavor of preserved egg combines with the savory pork, creating a rich texture.

Congee with whitebait and egg drop. Savory and light flavor, smooth texture, high nutritional value.

Congee with a whole piece or chunks of milkfish belly. The fish belly is rich in fat and sweet, the broth is savory.

Congee with vegetables, mushrooms, or soy products. Light flavor, suitable for vegetarians.

Fried egg with slightly crispy edges, can be cooked fully or half-cooked. Simple and delicious, often served with soy sauce.

Omelet made with chopped preserved radish (cai po). The salty crispness of the radish contrasts with the fluffy egg, full of old-fashioned flavor.

Omelet with plenty of chopped scallions. Rich scallion aroma, fluffy and tender texture.

Omelet fried with basil leaves. The unique aromatic and pungent flavor of basil perfectly combines with the egg's fragrance.

Scrambled eggs with tomatoes, with tender eggs coated in sweet and sour tomato sauce. A very appetizing home-style dish.

Scrambled eggs with fresh shrimp. Crisp shrimp, tender eggs, delicious taste.

Omelet with whitebait. Every bite contains the fresh taste and texture of small fish.

Crispy fried chicken pieces, crispy outside and tender inside, well-marinated. With a unique spice aroma, similar to Taiwanese fried chicken.

Whole chicken leg, battered and deep-fried. Crispy golden skin, tender and juicy meat.

Clear soup with fish paste balls. Fish balls are chewy and elastic, the broth is clear and savory, often sprinkled with celery seeds and pepper.

Clear soup made with fresh clams, with ginger slices to remove fishiness. The broth is full of the sweet flavor of the sea.

Soup made with dried shiitake mushrooms and chicken. Rich mushroom aroma, mellow chicken broth, nourishing and warming.

Chicken stir-fried with black sesame oil and ginger, then stewed with wine. Rich and warm broth, with a strong aroma of wine and sesame oil.

Chicken soup stewed with ginseng tendrils and Chinese medicinal herbs. Has a light, bitter-sweet ginseng flavor, nourishing and invigorating.

Clear soup made with a whole piece of skinless milkfish belly, with ginger slices. Tender fish, clear and non-greasy broth.

Lemon-lime flavored carbonated beverage, cool and thirst-quenching.

Classic carbonated beverage with a fizzy sensation and sweetness.

Refreshing green tea, with the natural sweetness of tea leaves, refreshing and thirst-quenching.

Fruity sweet beverage.

Traditional Taiwanese black tea, rich in flavor with moderate sweetness.

Fermented alcoholic beverage, refreshing when served cold, pairs well with stir-fries.

Blanched or stir-fried sweet potato leaves, tender texture. Usually mixed with minced garlic and soy paste, a common Taiwanese vegetable.

Stir-fried water spinach, crisp texture. Flavored with garlic, very aromatic.

Stir-fried Chinese cabbage, crisp and sweet texture. Retains the original flavor of the vegetable, refreshing and not greasy.

Long, green vegetable, very crisp and refreshing texture. Usually stir-fried with preserved plums or minced meat.

Stir-fried spinach, rich in iron, tender texture. Delicious taste, a nutritious green vegetable.