Yi Pin Huo Xia Shi Fu Dian

Fresh live abalone steamed with garlic sauce. The abalone has a springy texture, and the umami and rich garlic aroma are perfectly blended. Suitable for diners who love seafood and strong flavors.

Fresh live abalone simply steamed. Preserves the abalone's original sweetness and chewy texture. Suitable for gourmets who appreciate the original flavor of seafood.

Chewy noodles tossed with savory dried scallop sauce and minced garlic. Every bite is filled with rich seafood aroma and garlic flavor. A popular staple dish in the restaurant.

Traditional Taiwanese handmade vermicelli noodles tossed with fragrant sesame oil. Smooth texture with a charming sesame oil aroma. A classic old-fashioned staple dish.

Silky smooth vermicelli noodles tossed with spicy and savory XO sauce (dried scallop sauce). Rich in flavor layers and full of umami. Suitable for diners who prefer slightly richer flavors.

Vermicelli noodles seasoned with a special fish sauce. Flavor is savory, sweet, and umami, simple yet full of flavor. Refreshing and smooth texture.

Fresh shrimp coated with salted egg yolk sauce and stir-fried over high heat. The shrimp shells are crispy, with the unique sandy texture and rich savory aroma of salted egg yolk. A very popular dish to pair with drinks.

Fresh live shrimp are simply boiled without excessive seasoning. This allows you to best appreciate the natural sweetness and elasticity of the shrimp meat. Usually served with a dipping sauce.

Shrimp cooked with cream and onions. It has a rich creamy flavor with the sweetness of onions. Mild and mellow taste, suitable for all ages.

Fresh shrimp stir-fried with black sesame oil and ginger slices. Overflowing with aroma, it has a nourishing and warming effect. Suitable for diners who love traditional sesame oil fragrance.

Sichuan-style dry pot dish. Fresh shrimp stir-fried with Sichuan peppercorns and chili peppers, with a numbing, spicy, and fragrant flavor. The top choice for those who love heavy flavors and spicy food.

Fresh squid (tube squid) pan-fried until golden brown and fragrant. Chewy and springy texture, with a rich seafood char aroma. Simple seasoning enhances its freshness.

A luxurious seafood dish combining plump clams and chewy squid. Rich and delicious flavor with a noticeable spiciness. Suitable for sharing among multiple people.

Milkfish belly grilled until the skin is crispy and the inside is rich in oil. The fish is delicate with a rich fish oil aroma. A classic Taiwanese fish dish, recommended with lemon juice.

Thick shrimp cakes filled with shrimp paste. Crispy on the outside, chewy and sweet on the inside. Usually served with a sweet and sour sauce.

Baby clams marinated in soy sauce, garlic, and chili. Tender texture, savory and slightly spicy flavor. A common Taiwanese appetizer, suitable for pairing with drinks.

Chicken soup stewed with plenty of fresh clams. The soup combines the richness of chicken with the sweetness of clams, refreshing and not greasy. The chicken is tender and suitable for the whole family.

Chicken soup stewed with cooling winter melon and crisp fresh bamboo shoots. The soup is clear, sweet, and refreshing, with the natural flavor of vegetables. Very suitable for hot weather or to cleanse the palate.

Chicken soup stewed with rice wine and various nourishing Chinese medicinal herbs. Rich wine aroma, sweet soup, warming the body. A classic winter tonic dish in Taiwan.