Yi Dai Jia Ren Hai Xian Tan Kao

Fresh fish, choose your preferred cooking method: grilling, steaming, pan-frying, miso soup, or clear soup. The meat is fresh and delicious, with versatile flavors.

Fresh sand crabs steamed, preserving the original flavor of the seafood. The crab meat is sweet and tender, suitable for those who enjoy the original taste of crab.

Blanched fresh cuttlefish slices, drizzled with a sweet, sour, spicy, and savory five-flavor sauce. Chewy and crisp texture, a classic Taiwanese cold dish.

Blanched cuttlefish slices served with five-flavor sauce, the texture is thicker and chewier than cuttlefish, the sauce is appetizing.

Grape shrimp, with a purple head, are very sweet. Usually served grilled with salt or steamed.

Also known as 'that fish', this is the threadfin perch. The flesh is extremely tender, melting in your mouth like tofu. It's crispy on the outside and tender on the inside after being battered and deep-fried.

Battered and deep-fried fish chunks, golden and crispy on the outside, delicate fish meat. Best enjoyed with salt and pepper.

Also known as mantis shrimp, stir-fried with salt and pepper over high heat. The shell is hard but the meat is delicious, with a rich savory garlic flavor.

Horned shrimp with a hard shell, deep-fried and tossed with scallions, garlic, salt, and pepper. The hard shell needs to be peeled before eating, the meat is firm and sweet.

Freshly caught sweet shrimp, usually lightly blanched or eaten raw to appreciate their natural sweetness.

Stingray meat has a unique texture, the cartilage is edible. Seasoned with plenty of garlic, unique flavor.

Lightly blanched fresh sand shrimp, sweet and chewy meat. Usually served with wasabi soy sauce.

Small sand bream battered and deep-fried, can be eaten whole, crispy and delicious, suitable as a snack with drinks.

Cuttlefish with spicy sauce, spicy and stimulating, chewy texture, very appetizing.

Salted pork slices marinated and stir-fried with garlic sprouts and chili over high heat. Rich and savory, excellent with rice and drinks.

Crispy fried large intestine stir-fried with green beans, crispy on the outside and soft on the inside, very aromatic.

Snow whelk meat is crisp, stir-fried with basil, garlic, and chili, full of basil flavor.

Classic Taiwanese stir-fry, crisp escargots, paired with rich basil aroma and sauce.

Chewy wild boar slices stir-fried with celery, firm meat, crisp celery.

Shredded pork and shiitake mushrooms stir-fried, home-style flavor, simple aroma.

Famous Hakka dish, large intestine is cleaned and has no fishy smell, seasoned with plenty of ginger and vinegar, very sour and chewy.

Smoked cured meat slices stir-fried with garlic sprouts, the smoky flavor of the cured meat perfectly combines with the pungent aroma of the garlic sprouts.

Plump oysters drizzled with minced garlic sauce, simply seasoned to highlight the oysters' freshness and sweetness.

Fresh oysters battered and deep-fried, served with salt and pepper. Crispy on the outside and tender on the inside, full of sea flavor.

Fresh oysters braised with fermented black beans and tofu, savory and sweet, perfect with rice.

Clam meat is fresh and delicious, stir-fried with basil, garlic, and soy sauce over high heat, a must-order dish at stir-fry restaurants.

Small clams stir-fried with basil, full of umami, the sauce is perfect for drizzling over rice.

Tender sword bamboo shoots stir-fried with shredded meat and spicy bean paste, crisp and slightly spicy.

Duck blood and large intestine stewed in a slightly spicy gravy, usually served on a small stove to keep warm. Tender and flavorful, excellent with rice.

Beef slices stir-fried with plenty of scallions over high heat, tender meat, rich scallion aroma.

Beef slices stir-fried with Taiwanese satay sauce and water spinach or Chinese broccoli, rich and savory.

Lamb slices stir-fried with satay sauce, the aroma of satay removes the gamey smell of lamb, unique flavor.

Fresh cuttlefish stir-fried with celery, crisp and refreshing, preserving the original seafood flavor.

Thick cuttlefish slices stir-fried with celery, rich texture, light and fresh.

Blanched pork belly slices, drizzled with rich minced garlic soy paste, fatty but not greasy.

Fresh shrimp steamed with minced garlic, the shrimp meat absorbs the garlic flavor. Tofu or wide noodles are usually placed at the bottom to absorb the broth.

Pork kidney sliced and stir-fried with sesame oil and old ginger. The kidney is crisp and tender, with a rich sesame oil aroma.

Tender frog meat, similar to chicken, stir-fried with basil, very aromatic.

Fish belly is crisp, stir-fried with fermented black beans, savory and appetizing.

Dragon balls are squid mouths, battered and deep-fried, then tossed with peanuts, scallions, garlic, salt, and pepper. Chewy texture, a classic dish with drinks.

Frog legs battered and deep-fried, tender and juicy, crispy on the outside.

Crispy fried small dried fish stir-fried with peanuts, savory and crispy, the best snack with drinks.

Fresh shiitake mushrooms battered and deep-fried, retaining their moisture and aroma.

Completely transparent small fish battered and deep-fried, the bones are soft and edible, crispy on the outside and tender on the inside.

Braised large intestine stuffed with scallions and deep-fried, crispy skin, tender and juicy inside, served with salt and pepper.

Pan-fried firm tofu drizzled with black pepper sauce, served on a sizzling hot plate, very aromatic.

Tender beef tenderloin slices sizzling on a hot plate with onions and black pepper sauce, rich flavor.

Fried shrimp balls mixed with mayonnaise, served with canned pineapple slices. Sweet and sour, loved by adults and children.

Tender pork liver coated with a light soy sauce and pan-fried, tender and not dry, rich soy sauce flavor.

Traditional Hakka dish, stir-fried with pork belly, dried squid, firm tofu, and celery over high heat. Savory, oily, and chewy.

Diced chicken stir-fried with dried chili and peanuts, spicy with a hint of sweet and sour, tender chicken.

Fried preserved egg is chewy and not fishy, seasoned in the Kung Pao style (dried chili, Sichuan peppercorn), spicy and satisfying.

Fried firm tofu coated with salted egg yolk paste (golden sand), with a sandy texture and salted egg aroma, tender inside.

Tender tofu battered and deep-fried until crispy, served with a special sauce or dipping sauce.

Deep-fried shrimp tossed with salt and pepper, scallions, and garlic. The shell is crispy and can be eaten directly, very aromatic.

Fresh baby squid stir-fried over high heat, retaining the sweetness and elasticity of the seafood.

Fried pork ribs coated in a sweet and sour plum sauce, cuts through the grease, appetizingly sweet and sour.

Fried cuttlefish rings coated with salted egg yolk 'golden sand', savory and crispy, rich flavor.

Fish head or body steamed with plenty of pickled chili, spicy and delicious, with tender fish.

Shredded taro deep-fried until crispy, stir-fried with sakura shrimp, crispy texture, full of taro and shrimp flavor.

Plump oysters braised and served over crispy fried dough sticks. The dough sticks absorb the delicious broth, creating a multi-layered texture.

Green beans deep-fried and coated with salted egg yolk, savory and crispy, retaining the sweetness of the green beans.

Chicken dish flavored with 'three cups' (sesame oil, soy sauce, rice wine), stir-fried with basil and ginger. Flavorful and mellow chicken.

Tender frog meat, cooked in the 'three cup' style, rich basil aroma, excellent texture.

Chewy cuttlefish combined with the 'three cup' sauce, aromatic, a great dish to pair with drinks.

Cleaned large intestine, tender and chewy texture, coated in rich 'three cup' sauce.

Chewy duck blood and stinky tofu cooked in a savory, slightly spicy gravy, usually kept warm on a small stove. Tender and flavorful, excellent with rice.

Monkfish meat is firm and elastic, rich in collagen, suitable for the rich flavor of 'three cup' cooking.

A-choy (Taiwanese lettuce) has a slightly bitter sweetness, stir-fried over high heat for a crisp and refreshing taste.

Common Taiwanese green vegetable, crisp texture, usually stir-fried with garlic.

Cabbage is sweet and crisp, stir-fried over high heat to retain its moisture and sweetness.

Tender Malabar spinach stir-fried with diced preserved egg, adding a unique rich flavor.

Tender Malabar spinach stir-fried with garlic, a healthy home-style vegetable.

Taiwanese spinach is tender and smooth, stir-fried with sesame oil, ginger shreds, and goji berries, warming and nourishing.

Sweet and soft luffa, fresh and delicious clams, cooked together, the broth is sweet and delicious.

Crisp asparagus combined with the freshness of clams, a refreshing vegetable dish.

Water shield, a long and thin vegetable, is extremely crisp and stir-fried with shredded pork for added aroma.

Baby bok choy is tender and sweet, stir-fried for a delicate and juicy texture.

Bitter melon slices stir-fried with salted egg, the aroma of salted egg balances the bitterness of the bitter melon, mellow flavor.

Sweet and non-spicy糯米椒 (green chili peppers) stir-fried with small dried fish and fermented black beans, very appetizing.

Classic Taiwanese baked omelet, with chopped preserved radish, savory and crispy.

Fried egg with plenty of scallions, a home-style dish with a blend of egg and scallion aroma.

Mountain fern leaves are crisp, tender, and slightly slimy, stir-fried with small dried fish and fermented black beans, unique flavor.

Crispy seaweed braised with tender scrambled egg, smooth and delicious texture.

Taiwanese stir-fried rice noodles, usually with shredded meat, vegetables, and dried shrimp, with a chewy and not mushy texture.

Stir-fried egg fried rice with high heat, distinct grains of rice, full of wok aroma.

Taiwanese-style yellow noodles stir-fried with shredded meat and vegetables, savory and flavorful sauce.

Fresh oysters cooked in soup with ginger shreds, pickled cabbage, and chopped scallions. The broth is sweet and delicious.

Clams simmered with ginger shreds, the broth turns milky white, full of oceanic umami.

Pork tripe slices cooked in soup, usually with pickled cabbage, the broth is slightly sour and refreshing, the tripe is soft and chewy.

Miso soup made with fresh fish chunks, Taiwanese style with a hint of sweetness, generous ingredients.

Salmon head simmered in miso soup, rich in collagen, tender fish meat, rich broth.

Lamb chunks with skin stewed in herbal broth, rich and warming soup, a winter-only delicacy.

Soup made with mustard greens (刈菜) and free-range chicken. The broth is slightly bitter and refreshing, and the chicken is sweet.

Classic Taiwanese restaurant dish, a soup made with canned escargots, garlic sprouts, and squid, sweet and savory.

Bitter melon and chicken stewed soup, the bitter melon has a lingering sweetness, and the soup is cooling and detoxifying.

A hot pot with various seafood such as shrimp, clams, and cuttlefish. The broth is extremely fresh and sweet.

Fried fish head placed in a clay pot, stewed with ingredients like napa cabbage and tofu. Rich broth with satay flavor.

Flavorful duck blood and stinky tofu with a charcoal-grilled aroma and slightly spicy broth.

Stinky tofu steamed, with a softer and juicier texture, absorbing the essence of the broth.

Charcoal-grilled steak, crispy on the outside and tender on the inside, usually served sliced.

Beef cubes skewers, sprinkled with cumin or salt and pepper, rich aroma, chewy texture.

Lamb skewers grilled, seasoned with cumin powder, unique flavor.

Diced chicken skewers, brushed with a special sauce, tender meat.

Salted pork marinated with five-spice powder, charcoal-grilled, crispy skin, a good balance of fat and lean meat, savory.

Bacon rolls wrapped with scallions or enoki mushrooms, charcoal-grilled, rich in oil and very aromatic.

Whole whelks charcoal-grilled until the sauce is reduced, the meat is crisp and flavorful.

Large Thai prawns grilled with salt. The heads are rich in roe, and the meat is firm.

Grilled fish jaw, rich in oil, crispy skin, delicate and tender fish meat.

Whole cuttlefish charcoal-grilled, brushed with sauce, aromatic, chewy texture.

Salt-grilled pacific saury, crispy skin and fragrant meat, with a slightly bitter and sweet internal flavor as its characteristic.

Salt-grilled ayu fish with a delicate texture and melon aroma. The roe inside is especially delicious.

Fresh shiitake mushrooms brushed with sauce and charcoal-grilled, retaining moisture, tender and juicy.

Green peppers are charcoal-grilled to remove their raw taste, leaving a sweet flavor.

Grilled white asparagus in its shell, peeled and eaten. The texture is sweet and juicy like a pear.

Fish marinated in miso and then charcoal-grilled, perfectly savory and sweet, elegant flavor.

Charcoal-grilled fish belly, rich in oil, aromatic, melts in your mouth.

Capelin fish stuffed with roe, charcoal-grilled, the popping texture of the roe is rich.

Saltwater-farmed tilapia (sea bream), no muddy taste, tender meat, best enjoyed grilled with salt to taste the original flavor.

Salt-grilled salmon head, rich in collagen, crispy skin, delicate and tender fish meat.

Fresh marlin sashimi, pale white color, firm texture.

Fatty salmon sashimi, orange-red color, tender and sweet in the mouth.

Deep red tuna sashimi, lower in fat, refreshing and rich in iron.

Choose any two types of sashimi to create a platter.

A platter of sashimi including marlin, salmon, and tuna, satisfying multiple textures at once.

Steamed fish roe slices, topped with mayonnaise, smooth texture with distinct roe grains.

Cod liver, with a texture as smooth and creamy as foie gras, usually served with shredded onions and Japanese dressing.

Summer-limited green bamboo shoots, boiled, chilled, and cut into pieces, served with mayonnaise. Crisp and juicy, like a pear.

Blanched and chilled asparagus drizzled with mayonnaise, crisp and refreshing.

Crispy seaweed salad with garlic, vinegar, and chili, appetizingly sour and spicy.

Shredded onions chilled to remove spiciness, drizzled with Japanese-style dressing, refreshing and palate-cleansing.

Crispy skin and tender meat cold chicken, drizzled with special scallion oil, very aromatic.

Thinly sliced bitter melon chilled, served with plum sauce, sweet and sour with a lingering sweetness, cooling and detoxifying.

Marinated golden clams, savory with garlic flavor, a classic Taiwanese appetizer.

Blanched cuttlefish slices tossed with Thai sweet and sour sauce, with onions, tomatoes, etc. Spicy and refreshing.

Shrimp dish stir-fried with plenty of pepper and spices, rich and spicy pepper flavor, firm shrimp meat.

Whelks cooked in a strong pepper sauce, spicy and flavorful, suitable for pairing with drinks.