Yong Fu Fish Ball Shop

Fuzhou fish balls have a chewy outer skin and are filled with savory minced pork. They burst with juice when bitten. The soup is usually a light and fresh bone broth, garnished with celery seeds for flavor.

Meatballs made with mushrooms and pork paste. They are firm and chewy, with a rich mushroom aroma. Served with a refreshing soup.

Traditional Taiwanese soup, thickened with starch, with bonito flavor. The main ingredient is crisp and tender rehydrated squid slices.

Red meat, coated with a thin batter, is made into tender meat balls with a chewy texture. The soup is rich and smooth.

Fish paste is fried into golden, crispy fish flakes and added to the soup. It is recommended to soak them in the soup before eating to enjoy the unique texture of soft inside and crispy outside.

Fish skin, rich in collagen, is slippery and springy. Paired with a thickened soup, the flavor is fresh and rich.

Rich satay sauce is added to the squid soup for flavor. The taste is robust, with a strong aroma and a hint of spiciness and seafood freshness.

Mixed soup containing various ingredients (such as squid, meat soup, etc.). You can taste different textures and flavors at once.

The restaurant's signature mixed soup, featuring the most popular soup ingredients, offering a rich and satisfying experience.

A simple, refreshing broth with a poached or hard-boiled egg. The taste is mild and suitable for when you want a warm soup.

Fuzhou fish ball soup with noodles for a more filling meal. The fish balls burst with flavor, and the soup is fresh and delicious.

Mushroom meatballs with noodles. The meatballs are chewy and springy, and the soup is light and refreshing.

Classic squid soup noodles. The thick soup coats the noodles, paired with crisp squid. Smooth and delicious.

Red meat soup with noodles. The meat soup is tender, and the soup is rich. It's a common Taiwanese lunch option.

Crispy fish flakes are added to the soup noodles. After absorbing the soup, the texture is rich. It is recommended to eat while hot.

Smooth fish skin soup with noodles, offering rich layers of texture and full of collagen.

Rich satay squid soup noodles. The aroma of satay clings to the noodles, making every bite rich and flavorful.

Mixed soup noodles satisfy multiple cravings at once, with various ingredients and a satisfying portion and texture.

The restaurant's recommended signature soup noodles, with generous ingredients, are a popular main dish.

A simple and refreshing noodle soup with a poached egg. Suitable for customers who prefer light flavors or don't want meat toppings.

Blanched fish skin is mixed with seasonings (such as thick soy sauce, ginger, minced garlic, wasabi, etc.). The texture is crisp and springy, making it an excellent appetizer.

Blanched squid slices are drizzled with a rich satay sauce. The squid is crisp and tender, and the satay is savory and fragrant. It's a classic Taiwanese side dish.

Fresh seasonal vegetables are blanched in boiling water and usually drizzled with thick soy sauce or braised pork sauce to enhance flavor, retaining the vegetables' crispness.

Tofu is slow-cooked in braising liquid until it has a dark color, is flavorful, and has a soft, tender texture.

Duck eggs are larger than chicken eggs and have a richer yolk. They are braised until the whites are chewy and the yolks are creamy, with a subtle braising liquid aroma.

Traditional yellow noodles are blanched and then mixed with lard, thick soy sauce, and shallots. The aroma is rich, and the texture is smooth. It's a simple, old-fashioned noodle dish.

Taiwanese stir-fried rice noodles, usually moist, served with braised pork, bean sprouts, and other toppings. Savory flavor.

Simple thin noodles mixed with lard and black vinegar. The flavor is simple yet timeless, with chewy noodles and a slightly sour, appetite-stimulating taste.

Noodles are drizzled with rich sesame paste (mahjong), with a strong aroma. Stir well before eating to coat every strand of noodle.

Taiwan's national dish. White rice topped with long-simmered minced pork in braising liquid (lu rou zao). A good balance of fat and lean meat, savory and goes well with rice.

Dry noodles topped with braised pork sauce and a soft-boiled egg. Break the yolk and mix it into the noodles for a smoother, richer texture.