Yi Fei Zai | Lao Meng Jia Luobo Paigu Tang | Zhuyou Fan | Zha Hongzao Rou | Fuzhou Ganmian | 500 Wan Dianjia | Yatai Niandu Canyin Jinjiang

Pork marinated in red yeast, coated in batter, and deep-fried. The exterior has an attractive red color, is crispy, and the meat has a unique fermented wine aroma. Served with rice and side dishes, it's a dish full of Taiwanese traditional flavor.

Made from pork cheek meat (jowl meat), the texture is tender with fine tendons, making it exceptionally delicious and flavorful. It is blanched to retain the natural sweetness of the meat and then drizzled with sauce, making it very appetizing.

A classic Taiwanese traditional staple. Hot white rice is drizzled with lard and soy paste, and when mixed, the aroma of the oil is rich, with a balanced sweet and savory taste. Simple yet unforgettable.

Steamed white rice, cooked to be distinct grains. The texture is soft and slightly chewy, suitable for pairing with various dishes.

A la carte fried red yeast pork. The natural red color and unique aroma of red yeast permeate the pork. It is fried until crispy on the outside and soft on the inside, with a savory and slightly sweet flavor. It's a very popular appetizer.

Blanched pork cheek meat, with a delicate, tender, and juicy texture. Usually served with shredded ginger and soy paste, allowing you to savor the original sweetness of the pork.

A Taiwanese specialty snack, made by sugar-smoking shark meat. The skin has a golden hue, the meat is soft and chewy with gelatin, and it has a rich smoky aroma. Often eaten with mustard and soy sauce.

Meat trimmed from the edges of pork leg bones. The texture is tender with connective tissue and a rich pork flavor. Simply blanched and served with shredded ginger and sauce, it offers a rich mouthfeel.

Traditional handmade firm tofu, with a light yellow appearance. It has a rich soy aroma and a dense, firm texture. Simply drizzle with sauce to enjoy.

Duck eggs that have been braised for a long time. The egg white is chewy and firm, while the yolk is dense and richly aromatic. The braising liquid is fully infused.

Blanched pork heart, sliced thinly. The texture is crisp, tender, and chewy, with no gamey taste. Served with shredded ginger and dipping sauce, it has a delicious flavor.

Cleaned and processed pig tongue. The meat is firm and elastic, with a crisp texture. Blanching retains the natural savory flavor of the meat.

Fresh pork liver, specially processed and cooked. The texture is extremely tender and smooth, never dry. It melts in your mouth with a rich, savory flavor.

Seasonal fresh vegetables are blanched and seasoned with lard, minced garlic, or soy paste. Crisp and refreshing, it's a great palate cleanser and healthy.

Uses noodles with a delicate texture. Dry noodles are usually mixed with lard and seasonings for a simple aroma; soup noodles are served with a clear, sweet broth. Fuzhou noodles emphasize simple seasoning and the flavor of the noodles themselves.

Taiwan's most representative traditional noodle dish. Made with yellow oil noodles, it has a smooth texture after blanching. Usually served with bean sprouts and chives, drizzled with minced pork sauce or other sauces, it has an authentic old-fashioned flavor.

Noodle soup with thin-skinned, generously filled wontons. The broth is savory, the wonton filling is fresh and aromatic, and paired with smooth noodles, it offers a rich texture.

Noodles with mushroom meatballs. The meatballs are springy and chewy, with a mushroom flavor and juice when bitten. The broth is refreshing.

Noodles with Fuzhou fish balls. The Fuzhou fish balls have an exterior made of fish paste and a pork filling inside. They are chewy and juicy with a savory flavor.

Noodles added to a broth made from long-simmered radish and pork ribs. The broth is sweet, the pork ribs are tender, and the radish is flavorful. It's a hearty and warming noodle dish.

Soup made by slowly simmering white radish and pork ribs. The broth is clear and sweet, full of the fresh aroma of radish and the savory taste of pork bones. The pork ribs are tender.

Refreshing broth with handmade wontons. The wonton wrappers are thin and smooth, the meat filling is seasoned moderately. The soup is usually flavored with celery bits and white pepper.

A simple and delicious soup containing mushroom meatballs. The meatballs are chewy and springy, releasing the savory aroma of mushroom and pork when chewed. The broth is light and smooth.

Fuzhou-style stuffed fish ball soup. The fish paste exterior is chewy, and biting into it releases a savory pork filling broth. The texture is rich and unique.

Black sugar flavored black tea with added osmanthus for fragrance. The mellow sweetness of brown sugar and the subtle floral aroma of osmanthus intertwine, creating a warm and smooth taste.

A drink brewed with roselle and sour plum. It has a ruby-red color, is sweet and sour, stimulates the appetite, and quenches thirst. It is very suitable for pairing with greasy meals.

Common canned carbonated drinks and juices, refreshing and thirst-quenching.

A cake made with tofu. Its texture is moister and denser than regular cakes, with moderate sweetness. It comes in various flavors incorporating local ingredients, offering unique tastes.

Creative flavor pineapple cake. The crust incorporates cooling herbal tea, imparting a subtle herbal aroma that balances the sweetness of the filling. The filling is a moderately sweet and sour pineapple paste.