Yin Xian Re Chao Shi Tang

Steamed with plenty of chopped red chilies and fish. Fish is tender, with a sour, spicy, savory, and appetizing taste.

Chicken thigh meat marinated in red fermented bean curd (Nam Yue) then deep-fried or stewed, with a unique fermented bean aroma and sweet-salty flavor.

Chicken thighs are dry-fried or dry-stir-fried. Crispy skin, firm meat, full of aroma.

Fish dishes seasoned with fresh Sichuan peppercorns, with a unique fresh and numbing flavor. The broth is usually clear and numbing.

Restaurant's creative specialty dish, named with a pun on 'lovesickness'. Usually a crispy fried dish, suitable for pairing with drinks.

Playful dish name, usually referring to creative dishes with preserved duck eggs and minced meat or chili. Rich and flavorful.

Crispy fried chicken thighs drizzled with a sweet and sour spicy Thai sauce, served with shredded cabbage. Refreshing and appetizing.

Dishes flavored with Sichuan peppercorns, available with fish fillets, shrimp, or various meats. With a fresh, numbing flavor.

Tender chicken drizzled with piping hot scallion oil. The chicken skin is smooth, and the meat is juicy, with a rich scallion aroma.

Steamed or boiled chicken, cooled and cut into pieces. Retains the original sweetness of the chicken, with crispy skin and tender meat, often served with garlic soy sauce.

Bone-in beef short ribs braised for a long time, tied with straw. Extremely tender meat with a faint straw aroma.

Classic Taiwanese home-style dish. Preserved radish (cai po), savory and crispy, mixed with egg mixture and pan-fried into an omelet, rich in aroma.

Fried egg with fresh basil leaves. The unique aromatic flavor of basil combines with the egg aroma, full of flavor.

Fried egg with chopped green onions. Simple yet full of scallion aroma, with a soft texture.

Deep-fried capelin fish, filled with roe. The entire fish, including bones, is crispy and edible, with a rich texture.

Diced tofu deep-fried until golden and crispy, while remaining soft inside. Usually served with a dipping sauce or garlic sauce.

Fresh clams stir-fried with basil, ginger shreds, and garlic over high heat. The clams are plump and sweet, with a broth full of seafood flavor.

Stir-fried snails with plenty of basil, garlic, and chili. Crisp and Q-彈 texture, a classic bar snack.

Stir-fried razor clams with basil, ginger, and garlic. The clams are plump and sweet, with a rich seafood flavor.

Luffa gourd stewed with clams. The luffa gourd absorbs the sweet broth from the clams, with a soft and refreshing texture.

Famous Hakka dish. Cleaned pork intestines stir-fried with plenty of ginger shreds and vinegar. Sour and zesty flavor, Q-彈 texture of intestines.

Shredded dried tofu stir-fried with shredded pork and scallions. A savory and appetizing home-style dish.

Tofu deep-fried until the skin is wrinkled (old skin), while the inside remains soft, then braised to perfection.

Thinly sliced bitter melon stir-fried with salted egg yolk. The rich aroma of salted egg balances the bitterness of the bitter melon, mellow and delicious.

Fresh pork liver slices pan-fried, usually seasoned with soy sauce paste. Crispy outside, tender inside, no gamey smell.

Fish slices cooked with plenty of minced garlic. Fish is tender, with a rich garlic aroma.

Deep-fried fish fillets coated in sweet and sour sauce. Bright red color, appetizingly sweet and sour.

Diced stinky tofu stir-fried with green beans and spices. Stinky tofu is crispy, green beans are crisp, with a unique flavor.

Deep-fried green beans stir-fried with minced meat, preserved vegetables, and dried shrimp. Green beans are slightly wrinkled, with a savory, crisp, and tender texture.

Deep-fried pork intestines stir-fried with green beans. The intestines are crispy outside and tender inside, balanced by the green beans, an excellent bar snack.

Pork intestines are processed, stuffed with scallions, and deep-fried until the skin is crispy. Sliced and served, with a crispy exterior and soft interior, the scallion aroma cuts through the richness.

Classic Hakka dish. Stir-fried pork belly, dried squid, dried tofu, and celery over high heat. Savory and flavorful, with a rich and chewy texture.

Thinly sliced pork belly after blanching, drizzled with special garlic soy sauce paste. The meat is fresh, sweet, and Q-彈 (chewy and springy), with a rich garlic flavor.

Small, translucent fish coated and deep-fried. Crispy outside, tender inside, with fine, edible bones. Refreshing taste.

Stir-fried green baby peppers with preserved duck eggs. Baby peppers have a texture similar to green peppers but are milder, complementing the flavor of preserved duck eggs.

Stir-fried baby peppers with shredded beef. Beef is tender, baby peppers are crisp, with a refreshing, non-spicy flavor.

Squid tentacles (dragon pearls) coated and deep-fried, then stir-fried with peanuts, scallions, and garlic. Q-彈 and chewy texture, a classic bar snack.

Conger eel marinated in red yeast rice and deep-fried. Crispy skin with red yeast aroma, fish is delicious and springy, be careful of bones.

Shrimp paste sandwiched between two layers of spring roll wrappers and deep-fried until golden. Crispy outside, Q-彈 inside, better with sweet chili plum sauce.

Tofu and minced meat simmered in a spicy bean paste sauce, sprinkled with Sichuan peppercorn powder. Spicy and fragrant flavor, very appetizing.

Pork knuckle, braised then deep-fried or roasted. Crispy skin with a chewy texture, firm meat. Usually served with pickled cabbage and mustard sauce.

Fresh medium squid quickly blanched to retain its original sweetness and Q-彈 texture. Usually served with five-flavor sauce or soy sauce with wasabi.

Fresh small squid simply blanched. The meat is tender and sweet, served with a dipping sauce to enjoy the original seafood flavor.

Small squid stir-fried with ginger shreds and scallions. The scallion and ginger aroma enhances the squid's freshness, with a refreshing flavor.

Marinated salted pork sliced thinly and stir-fried with garlic sprouts. Savory pork pairs with the pungent garlic sprouts, very flavorful.

Fresh oysters coated with sweet potato starch and deep-fried. Crispy exterior, tender and juicy oysters inside, served with pepper salt.

Blanched fresh oysters drizzled with garlic sauce. Oysters are plump and sweet, with a rich garlic flavor.

Fresh oysters braised with fermented black beans and tofu. Savory and sweet flavor, unique fermented black bean aroma, very appetizing.

Beef slices stir-fried with plenty of scallions over high heat. Beef is tender, with a rich scallion aroma. A must-order dish at stir-fry restaurants.

Crisp and tender Matsusaka pork (pork neck), available in scallion stir-fry or sesame oil nourishing flavors.

Classic high-heat stir-fried meat dish, served with water spinach or Chinese broccoli. Tender meat with 'wok hei' (breath of the wok).

Dishes served on a sizzling hot plate. Choose from black pepper beef fillet or tofu, with a rich flavor.

Chicken thighs stir-fried with dried chilies and peanuts. Chicken is tender, with a spicy, sweet, and sour flavor, and a captivating Sichuan peppercorn aroma.

Deep-fried preserved duck eggs seasoned in the Kung Pao style. The preserved eggs are Q-彈, coated with spicy sauce, with a unique flavor.

Crisp shrimp stir-fried with dried chilies and peanuts. The spiciness enhances the shrimp's sweetness, with a crisp texture.

Soft squid stir-fried with sesame oil, soy sauce, rice wine (three cups), and basil. The squid is Q-彈, with a rich sauce aroma.

Classic Taiwanese dish. Chicken thighs are braised in 'three cup' sauce until dry, with basil added for aroma. The chicken is flavorful and savory.

King oyster mushrooms cut into chunks and cooked in the 'three cup' style. The mushrooms are juicy and meat-like, absorbing the rich sauce.

Duck blood and intestines stewed in a slightly spicy bean paste sauce, usually kept warm over a small flame. Spicy flavor, very appetizing.

Seafood and rich curry stewed together. The curry aroma combines with the seafood freshness, perfect for pouring over white rice.

Stinky tofu stewed in spicy broth until flavorful. The tofu's pores absorb the spicy soup, with a tender and juicy texture, satisfyingly spicy.

Tender duck blood simmered in spicy broth. Jelly-like smooth texture, with the numbing aroma of Sichuan peppercorns.

Originating from Sichuan's 'Shui Zhu Rou Pian' (water-boiled meat slices). Meat slices are cooked in spicy red oil broth. Meat is tender, numbing, spicy, and fragrant.

Beef slices quickly stir-fried with egg mixture, maintaining a tender and semi-cooked egg texture. The flavor is light and fresh, with a soft and smooth mouthfeel.

Fresh shrimp stir-fried with scrambled eggs. Rich egg aroma, crisp shrimp, a dish suitable for all ages.

Deep-fried shrimp balls coated with salted egg yolk sauce (Jin Sha). Crispy and savory coating, with sweet and Q-彈 shrimp inside.

Deep-fried tofu coated with salted egg yolk sauce. The rich, savory egg yolk perfectly coats the crispy and tender tofu, with a captivating flavor.

Deep-fried shrimp balls mixed with pineapple slices and mayonnaise. Sweet and sour flavor, crispy shrimp balls, very popular with children.

Fried eggs cooked with black sesame oil and old ginger, often stewed with rice wine. Rich sesame oil and wine aroma, warming and nourishing.

Fresh medium squid dishes, choose your preferred cooking method, such as crispy typhoon shelter, savory salted egg yolk, or rich three cup.

Crispy fried chicken cartilage, chewy texture. Suitable for pepper salt or typhoon shelter flavor, an excellent bar snack.

Juicy king oyster mushrooms deep-fried, with various flavor options. Crispy outside, tender inside, retaining the mushroom's natural sweetness.

Crispy fried pork ribs, choose from typhoon shelter garlic flavor, classic savory salt and pepper, sweet and sour, or fruity orange sauce.

Radish stewed with beef. The radish is sweet and tender, absorbing the essence of the beef broth, with a mellow flavor.

Fresh sand shrimp dishes, available in various cooking methods. Blanching allows you to taste the original flavor, while typhoon shelter or salt and pepper are suitable for pairing with drinks.

Fresh, whole oysters grilled directly. Retains the oceanic flavor and juices, with plump meat.

Seasoned grilled oysters. Choose between rich cheese gratin or spicy garlic chili.

Salt-grilled mackerel, skin grilled to golden crisp, fish is rich in oil, fine texture, lemon juice enhances the flavor.

Salt-grilled saury. The meat is firm, with a unique slightly bitter and sweet taste. A classic Japanese grilled fish.

Grilled fish fillet marinated in miso. The sweet and salty miso flavor penetrates the fish, creating an alluring aroma.

Grilled fish chin. Rich in fat, extremely tender meat. Crispy skin, excellent texture.

Roasted baby corn in the husk. Retains the natural sweetness and moisture of the baby corn, with a crisp texture. Served with a pinch of salt.

Grilled chicken wings with lemon's fresh aroma and sourness. Crispy skin, tender meat, refreshing and not greasy.

Crispy fried chicken skin. Excess oil is rendered out, resulting in a crispy and savory texture, like a snack to pair with drinks.

Grilled chicken butt skewers. Cleaned gizzards grilled until golden brown, rich in fat, Q-彈 and unique texture.

Simple salt-grilled meat skewers, choose from chicken, beef, pork, or lamb. Retains the original meat flavor, full of charcoal aroma.

Salt-grilled Matsusaka Pork (Pork Neck). Slightly charred exterior, crisp and Q-彈 meat, simple seasoning brings out the natural sweetness.

Salt-grilled vegetable slices. Yam is crispy and sticky after grilling, zucchini is sweet and juicy.

Sausage made from black pork, charcoal grilled. Meat is firmer and sweeter than regular sausage, with a good balance of fat and lean.

Roasted arrow bamboo shoots (beauty legs). Tender and sweet texture, juicy, with a faint charcoal grilled aroma.

Whole soft squid salt-grilled. Thick and Q-彈 meat, becomes more fragrant with chewing, full of oceanic flavor.

Sliced grilled beef short ribs. Tender meat with marbling, fragrant after charcoal grilling, juicy.

Grilled chicken skewers topped with mentaiko mayonnaise. Chicken is tender, sauce is rich and savory, with mentaiko flavor.

Grilled slices of yam or zucchini topped with mentaiko sauce. The natural sweetness of the vegetables perfectly complements the rich mentaiko sauce.

Crisp and tender arrow bamboo shoots grilled with mentaiko sauce. Rich in flavor and texture.

Crisp baby corn grilled with rich mentaiko sauce. A blend of savory and sweet, very appetizing.

Char-grilled marinated salted pork. Crispy skin, Q-彈 and not greasy fatty parts, savory and suitable for pairing with drinks.

Fresh raw oysters, served with lemon or special sauce. Slippery texture, full of oceanic freshness.

A platter of assorted fresh fish slices selected daily. Allows you to taste the texture and freshness of different fish at once.

Herring sashimi, firm flesh with crispy roe. Rich in texture and unique in flavor.

Fresh cutlassfish slices. The meat is white, Q-彈 and chewy, with a sweet taste.

Popular salmon slices. The orange-red flesh is rich in oil, with a soft, smooth, melt-in-your-mouth texture.

Chilled, thinly sliced onions with Japanese dressing and bonito flakes. Crisp and refreshing texture, very appetizing.

Sliced preserved duck eggs drizzled with spicy and sour Thai sauce, served with onion shreds and cilantro. Sour, spicy, and refreshing, with a unique flavor.

Peeled tomatoes pickled in plum juice. Cool, juicy, and the sweet and sour plum flavor is very refreshing.

Shredded yam drizzled with plum sauce. The yam has a slippery and crisp texture, paired with sweet and sour sauce, refreshing and appetizing.

Smooth cod liver paired with onions and Japanese-style vinaigrette. Melts in your mouth like foie gras, rich and delicious.

Steamed or fried fish roe slices, topped with mayonnaise. Granular texture, rich aroma.

Traditional Taiwanese cold dish. Raw clams marinated in soy sauce, garlic, and chili. Tender texture, savory and fresh, commonly known as 'Xian Jian Zi'.

Water spinach stir-fried over high heat, usually with garlic. Crisp texture, rich garlic aroma.

Stir-fried high-mountain cabbage. Crisper and sweeter than regular cabbage, with more juice.

Blanched or stir-fried sweet potato leaves, often with minced garlic or fried shallots. Tender texture, rich in nutrients.

Stir-fried water shield, usually paired with shredded meat or preserved vegetables. Unique texture, crisp and refreshing, with a faint lotus fragrance.

Sweet potato leaves cooked with preserved duck eggs. The rich flavor of the preserved eggs enhances the layers of the sweet potato leaves, with a smooth texture.

Tender baby Napa cabbage quickly stir-fried or steamed. Delicate and sweet texture, low in fiber.

Winter seasonal vegetable. Stir-fried pea shoots have a tender and fragrant taste, a seasonal delicacy.

Fried rice with shrimp, squid, and other seafood. Rice grains are distinct, full of seafood freshness and egg aroma.

Shredded beef stir-fried with eggs and rice over high heat. Rich beef aroma, satisfying and filling.

Classic pork shred egg fried rice. Moderately savory, a simple yet delicious filling option.

Lamb slices stir-fried with satay sauce or spices. Unique lamb flavor, full of aroma.

Fried rice with plenty of fried garlic crumbs (Typhoon Shelter ingredients). Crispy texture, rich garlic aroma, unique flavor.

Assorted seafood stir-fried with noodles. The noodles absorb the delicious seafood broth, with a smooth texture.

Stir-fried beef shreds with noodles and vegetables over high heat, usually seasoned with satay sauce. Rich and smooth flavor.

Stir-fried pork shreds with noodles. Traditional Taiwanese flavor, savory and delicious.

Lamb slices stir-fried with satay sauce or spices. Lamb is tender, satay sauce is rich.

Fresh clams cooked in soup with ginger shreds. The broth is clear and sweet, full of the essence of the sea.

Soup made with fresh fish pieces and miso, with tofu and scallions. Sweet and salty, warm and delicious.

Plump fresh oysters cooked in soup with ginger shreds and pickled cabbage. Oysters are tender, broth is slightly sour and savory.

Fresh fish slices simmered in clear soup with ginger shreds. Best for tasting the original fish flavor, the broth is light and sweet.

Hot pot stewed with yam and free-range chicken. The broth is sweet and nourishing, the yam is soft, and the chicken is tender.

Stewed with plenty of garlic and chicken. The broth is rich and full of garlic aroma, the chicken is flavorful, with warming properties.

Stewed with pickled peeled chili and chicken. The broth is sweet and slightly spicy, the chicken is fresh and delicious, with a unique and appetizing flavor.

Traditional Taiwanese chicken soup, stewed with preserved pineapple paste and bitter melon. The broth is sweet and slightly bitter, refreshing and cooling.

A rich hot pot featuring a variety of fresh seafood, vegetables, and hot pot ingredients. Delicious broth, suitable for sharing among many.

Deep-fried fish head pieces stewed in a clay pot with cabbage, tofu, and other ingredients, usually with satay sauce. Rich and flavorful broth.

Fresh Thai shrimp dishes, with firm and Q-彈 meat. Available in various flavors, such as classic pepper, salt-grilled, or rich garlic.