Yi Jiu Jiu Er Ye Shen Shi Tang (Yonghe Dian)

Fish cake made into fish cake, brushed with special sauce and grilled. Soft, chewy texture with a rich sauce flavor. A classic Taiwanese grilled snack.

Traditional cake made from glutinous rice and pork blood, brushed with sauce and grilled until slightly charred. Dense and chewy texture with a savory-sweet flavor. A common specialty snack at Taiwanese night markets.

Thick dried tofu grilled, absorbing the flavor of the special sauce. The skin is slightly tough, and the inside is tender and full of bean flavor. A simple yet satisfying dish to accompany drinks.

Traditional small glutinous rice balls, skewered and deep-fried. Crispy on the outside, soft on the inside, with a chewy texture. Usually sprinkled with peanut powder or powdered sugar for sweetness and aroma.

Japanese mochi grilled until puffed and soft. Chewy texture and full of rice aroma. Usually served with condensed milk or peanut powder for a sweet and fragrant taste.

Layers of tofu skin rolled into a cylinder, grilled until crispy with garlic aroma. Rich in texture, crispy with bean and garlic flavors. Suitable for those who like strong flavors.

Battered and deep-fried tender tofu. Crispy on the outside, smooth and hot on the inside. Usually served with Japanese soy sauce or grated radish, it's refreshing and not greasy.

Cut potato strips deep-fried until golden and crispy. Soft on the inside, crispy on the outside. A classic fried snack, suitable for sharing.

Fresh onion rings, battered and deep-fried. Crispy on the outside, the onion releases sweetness when heated inside. Distinct layers of texture and full of aroma.

Seasoned minced chicken, battered and deep-fried. Crispy on the outside, tender on the inside, with rich juices. A widely loved fried snack.

Chicken cartilage coated in batter and deep-fried. Crispy and chewy texture, becoming more flavorful with chewing. Excellent as a side dish with drinks.

Fresh oysters coated in breadcrumbs and deep-fried. Extremely crispy on the outside, tender and juicy on the inside, full of oceanic flavor. Be careful of the heat when eating.

Young soybean pods, simply boiled and seasoned with salt or black pepper. Crisp and sweet texture. The most classic appetizer in izakayas, perfect with beer.

Pickled and fermented vegetables, usually with a sour, spicy, or sweet and sour flavor. Crisp and appetizing texture, can relieve greasiness and stimulate appetite.

Chilled shredded onion drizzled with Japanese-style dressing. The spiciness is removed, retaining the onion's sweet crispness. A refreshing and palate-cleansing cold dish.

Tender pig liver mixed with fragrant sesame oil. The pig liver is soft and not dry, and the sesame oil adds a mellow flavor. A common traditional Taiwanese appetizer.

Boneless chicken feet braised in our secret sauce. Rich in collagen, with a chewy and flavorful texture. Savory and slightly spicy, perfect for nibbling with drinks.

Pork ear marinated and cooked with red yeast rice. The red yeast rice gives it a unique red color and a fermented flavor with a hint of wine. The texture is crisp and refreshing.

Chicken gizzards stir-fried or braised in oyster sauce. The chicken gizzards have a firm, chewy texture, and the oyster sauce provides a savory and sweet flavor. A dish with rich texture, suitable for drinking.

Chilled tofu drizzled with rich sesame dressing. The tofu is smooth, and the sesame sauce is fragrant. A simple yet elegant cold dish.

Blanched vine lettuce drizzled with rich sesame dressing. The vine lettuce is crisp, perfectly combined with the nutty aroma of the sesame dressing. A healthy and refreshing vegetable dish.

Processed fish skin, served cold. Rich in collagen, with a chewy and crisp texture. Usually seasoned to be sour and spicy, whetting the appetite.

Raw octopus cut into pieces and marinated in wasabi. The octopus has a slippery, chewy texture, and the spiciness of the wasabi hits the nose. A classic delicacy in Japanese izakayas.

Fresh yam sliced into fine shreds resembling noodles. The texture is slippery and crisp, usually served with Japanese dressing. It has a unique texture and light flavor.

Fresh white shrimp simply salt-grilled. The shrimp meat is sweet and springy, with a light sea flavor and charcoal aroma. The shells are crispy and can also be peeled off.

Salt-grilled large grass prawns. The meat is firmer and plumper than regular shrimp, full of umami. Satisfies the craving for large shrimp.

Whole willow fish grilled, with roe filling its abdomen. It makes a popping sound when eaten, with a unique texture. The fish meat is delicate, and even the bones can be eaten.

Whole pacific saury salt-grilled. The fish meat has a unique slightly bitter internal organ flavor and is rich in fat. Squeezing lemon juice can remove fishiness and enhance flavor. It's a representative autumn delicacy.

The chin part of the sea bream, which is the richest in fat. Grilled until the skin is golden and crispy, and the meat inside is tender and juicy. The top choice for those who love tender fish meat.

Delicate male ayu fish with a unique melon-like aroma. Crispy skin and tender meat after salt-grilling, with a refined flavor. The internal organs have a slightly bitter, sweet aftertaste.

Female ayu fish with roe in its abdomen. In addition to the delicate fish meat, you can also enjoy plenty of roe. Rich in texture and usually more expensive than male ayu.

Scallops baked with minced garlic, butter, and cheese. The scallops are fresh and delicious, with a rich creamy flavor and stretchy cheese. The garlic enhances the sweetness of the seafood.

Clams and enoki mushrooms simmered with minced garlic and butter. The clam broth is absorbed by the enoki mushrooms, resulting in a rich umami flavor. A warm soup dish with a buttery aroma.

Tender scallops grilled with pollock roe sauce. The scallops are tender, and the pollock roe sauce is savory and slightly spicy. A luxurious taste with enhanced seafood flavor.

Black sausage made with squid ink and chunks of squid. A specialty ingredient from Penghu. You can taste the chewy squid chunks in every bite, full of umami.

Squid sausage stuffed with cheese. The savory squid flavor blends with the rich, creamy cheese. May have a bursting texture when hot.

Fresh clams steamed with sake. After the alcohol evaporates, the sake aroma and the fresh, sweet clam broth remain. Plump meat and delicious, warming broth.

Whole medium squid brushed with sauce and grilled. The meat is thick and chewy, with a charcoal-grilled aroma. The sweet and savory sauce enhances the squid's umami.

Medium squid grilled and topped with pollock roe sauce. The chewy medium squid and the rich, savory pollock roe sauce are a perfect match. Rich in texture and flavor.

Salt-grilled mackerel, marinated and air-dried. The meat is firm and the flavor is concentrated. Rich in fat, it becomes very fragrant after grilling. Better served with grated radish.

Made from oily threadfin salmon, this is a "one-night-dried" fish. The meat is delicate and tender, with a captivating oily aroma. It's a very popular high-end grilled fish in Taiwan.

Salt-grilled salmon head, rich in collagen. The meat around the eyes and cheeks is tender and smooth, and the skin is crispy. Generous portion, suitable for connoisseurs who enjoy gnawing on fish heads.

Tender and delicious pomfret. Salt-grilling best showcases its original flavor. Relatively few bones, suitable for all ages.

A generous set meal designed for two, including several popular grilled and stir-fried dishes, and selected appetizers. Enjoy surf and turf flavors at once. Paired with cold beer or sake, it's a cost-effective choice for gatherings.

A luxurious set meal for four, featuring the restaurant's signature meats, seafood, and various side dishes. Ample portions and a wide variety. Paired with drinks, it's suitable for gatherings with friends or family.