Yi Pin Huo Xia Zhong Xiao Dian

Fresh live abalone steamed with minced garlic sauce, preserving the natural sweetness of seafood. The texture is chewy and springy, with a rich garlic aroma. Recommended to eat while hot for the best flavor.

Fresh abalone cooked with the simplest steaming method to showcase its original sweetness. The texture is tender and springy. Can be enjoyed directly or with a light dipping sauce.

Dried noodles served with delicious scallop sauce and rich mashed garlic. The noodles are chewy and coated with the sauce, savory and appetizing. Please mix thoroughly before eating.

Traditional Taiwanese handmade vermicelli mixed with black sesame oil. The texture is smooth and silky, with a rich sesame oil aroma, simple yet nourishing. Suitable to pair with soup.

Vermicelli seasoned with fish sauce or fish broth. The flavor is fresh and savory with a hint of the sea, and the texture is moist and smooth. Best enjoyed slurped hot.

Vermicelli mixed with XO sauce. XO sauce is made from scallops, dried shrimp, and other seafood, with a slight spiciness and concentrated umami. The flavor has rich layers and is very aromatic.

Fresh squid (cuttlefish) pan-fried until slightly charred on the surface. The meat is thick and springy, with a charred aroma from grilling and the sweetness of seafood. It is an excellent appetizer.

A seafood dish combining clams and squid, rich like a lucky bag. Full of oceanic sweetness, the textures of clams and squid complement each other. Suitable for sharing among many.

Boneless milkfish belly grilled to golden crispiness. The fish belly is rich in oil, with delicate meat and a charred, crispy skin. Adding lemon juice or dipping in pepper salt enhances the flavor.

Fried shrimp cake made with fresh shrimp paste. The exterior is golden and crispy, and the filling is full of the sweetness and elasticity of shrimp. Usually served with sweet chili sauce.

Small clams marinated in soy sauce, garlic, and chili, a classic Taiwanese appetizer. The texture is smooth and savory, with a garlic flavor. Eat the meat and juice directly from the shell.

Diced American beef pan-fried or stir-fried with king oyster mushrooms. The beef is tender and juicy, and the bite-sized pieces are easy to eat. Savory flavor with black pepper or sauce.

Beef slices mixed with a special sesame sauce. The texture is smooth and tender, with a rich sesame aroma, possibly with a hint of spiciness. Suitable to pair with white rice or as a snack with drinks.

Cooked, cooled, and sliced chicken dish, usually with crispy skin and tender meat. The skin is glossy, the meat is juicy and not dry, with a savory aroma of scallion oil. Refreshing and not greasy.

Pork belly marinated with salt and spices, grilled until the skin is crispy. Sliced thinly, it is savory and has a good balance of fat and lean meat. Usually served with garlic vinegar sauce to cut through the richness.

Fried pork marinated with natural red yeast rice. The skin has an attractive red color, is crispy, and the meat has a subtle sweetness and wine aroma from the red yeast rice. A common traditional fried dish in Taiwan.

A classic Taiwanese dish cooked with one cup of sesame oil, one cup of soy sauce, and one cup of rice wine. Sautéed with basil and ginger slices, the chicken is savory and sweet, with a rich aroma.

Soup made by stewing free-range chicken with plenty of clams. The broth combines the richness of chicken fat with the oceanic sweetness of clams, making it savory and rich. The chicken is stewed until tender and easy to eat.

Chicken soup with refreshing winter melon and tender bamboo shoots. The broth is sweet and not greasy, with a fresh aroma of vegetables. It is a soup that clears heat and relieves greasiness.

A nourishing soup stewed with rice wine as the base, various Chinese medicinal herbs, and chicken. The broth is rich, sweet, and has a warming and nourishing effect. The chicken is infused with the aroma of medicinal wine.