Zhen Pin Xiao Guan

Also known as cabbage, it has a crisp and sweet texture. Usually stir-fried over high heat to maintain its crispness, it's a common vegetable dish.

Fresh loofah chunks stir-fried, retaining its natural moisture and sweetness. The texture is tender and smooth, with a refreshing flavor.

Tender loofah cooked with fresh oysters. The savory flavor of the seafood permeates the loofah, creating a rich and smooth texture.

Loofah stir-fried with clams. The clam juice makes the loofah sweeter. A refreshing and appetizing dish.

A common green vegetable with hollow stems and a crisp texture. Usually stir-fried with garlic over high heat, it's very aromatic.

Sliced bitter melon stir-fried with salted egg yolk. The saltiness of the salted egg balances the bitterness of the bitter melon, resulting in a unique, sandy texture.

Napa cabbage simmered with dried shrimps (kai yang). The cabbage absorbs the savory broth from the dried shrimps, becoming tender and flavorful.

A classic Taiwanese home-style dish where chopped preserved radish (cai po) is mixed with egg batter and pan-fried. Crispy on the outside and tender on the inside, with the savory and crunchy taste of preserved radish.

A famous Northern dish where stir-fried bean sprouts, vermicelli, shredded pork, and other ingredients are topped with a golden egg crepe, resembling a 'hat'.

Long, thin water shield vegetables stir-fried with mushrooms. The water shield has a crisp and refreshing texture with a light lotus fragrance, a characteristic Taiwanese wild vegetable dish.

Fluffy and thick pan-fried egg filled with crisp shrimp. Rich egg flavor, with every bite delivering the taste of the sea.

Plump fresh oysters pan-fried with egg batter. Crispy on the outside, tender on the inside, and full of the ocean's freshness.

A soup made by simmering pickled mustard greens and pork stomach slices. The broth is sour and appetizing, and the pork stomach is chewy and tender.

Combines the tanginess of pickled mustard greens with the oceanic flavor of fresh oysters. The broth is light and refreshing, and the oysters are plump and juicy.

A simple clam soup seasoned with ginger shreds. The natural sweetness of the clams is fully released into the soup, making it very refreshing and warming.

A classic Chinese soup that is sour, spicy, salty, and savory. It usually contains ingredients like tofu, wood ear mushrooms, and shredded bamboo shoots, with a thick texture.

A home-style soup made with fresh tomatoes and egg drops. The broth has the natural sweetness and sourness of tomatoes, light and healthy.

A thick soup made with a variety of seafood ingredients. Smooth in texture and full of oceanic flavor.

A hot pot dish with tofu as the main ingredient, served with a light broth and vegetables. Mild in flavor, suitable for those who prefer light meals.

A mixed hot pot with various ingredients such as meat, seafood, and vegetables. The broth is rich and multi-layered, suitable for sharing among many people.

A hot pot with a broth made from fish heads, often referred to as clay pot fish head. The broth is rich and savory with a unique flavor.

A nourishing hot pot featuring lamb as the main ingredient. The broth is typically simmered with Chinese medicinal herbs, offering a rich aroma, ideal for winter consumption.

A classic Northeastern-style hot pot featuring pickled cabbage and pork belly slices. The broth is sour and refreshing, and the pork belly is rich without being greasy.

A chicken soup hot pot simmered with aged preserved radish and chicken. The broth is sweet and mellow, with a unique old-fashioned flavor.

A rice noodle soup combining soft taro and fresh small squid. The broth is sweet and savory, and the thick rice noodles, soaked in broth, are smooth and chewy.

Whole soft-shell crab is deep-fried and served with a rich curry sauce. Crispy texture and rich curry aroma.

Chopped preserved radish (cai po) is mixed with egg batter and pan-fried into a thick pancake. Crispy on the outside and tender on the inside, with the sweet, salty, and crunchy taste of preserved radish.

Pan-fried egg with a generous amount of fresh scallions. Simple and pure, with a perfect fusion of egg and scallion aromas.

Pan-fried egg seasoned with basil. The unique aroma of basil gives this egg dish a distinctive and rich flavor.

Pan-fried egg dish with fresh oysters. The crispy egg surrounds the juicy oysters, full of fresh flavor.

Thick and fluffy pan-fried egg embedded with crisp shrimp. Rich in texture, this dish is suitable for all ages.

A stir-fry dish with preserved eggs as the main ingredient. The chewy egg white and rich yolk of the preserved eggs become even more unique after stir-frying.

Preserved eggs cooked in the Taiwanese three-cup style (sesame oil, soy sauce, rice wine) with basil for aroma. The flavor is savory and rich, perfect with rice.

Deep-fried preserved eggs stir-fried with dried chili and peanuts. Crispy on the outside and soft on the inside, the preserved eggs are coated in a spicy sauce, making it a perfect appetizer or accompaniment to drinks.

Stinky tofu chunks stir-fried, usually with aromatics like scallions and garlic. It retains the unique aroma of stinky tofu and has a crispy yet tender texture.

Tofu is pan-fried until golden, then simmered with soy sauce and sugar. The tofu absorbs the moderately sweet and savory sauce, making it a delicious home-style dish.

A classic Sichuan dish featuring tender tofu with minced meat and spicy bean paste. The flavor is numbing, spicy, fresh, and fragrant, perfect with rice.

Tender tofu braised with fresh oysters, often seasoned with fermented black beans. The savory flavor of the seafood permeates the soft tofu, creating a delicious taste.

A light dish featuring shrimp and tofu. Smooth tofu paired with crunchy shrimp, offering a rich textural contrast.

Tofu coated in batter and deep-fried until golden and crispy, yet still soft inside. Excellent texture when dipped in soy sauce with minced garlic.

Tofu and various seafood (such as shrimp, squid, clams, etc.) are braised together. The flavor is rich and varied, and it is nutritionally balanced.

Tofu dish served on a sizzling hot plate. Usually accompanied by black pepper sauce, it is aromatic, with crispy outside and tender inside tofu.

Deep-fried egg tofu with a wrinkled, dark yellow skin, yet a smooth, pudding-like interior. A simple dish that requires precise cooking.

Beef slices stir-fried quickly with plenty of scallions. The beef is tender and full of scallion aroma and wok hei.

Tender lamb shoulder slices stir-fried with mild-flavored chives. The unique fragrance of the chives enhances the freshness of the lamb.

Beef slices stir-fried in an oyster sauce-based sauce. The flavor is moderately sweet and savory, with a rich sauce and tender meat.

Stir-fried beef slices with plenty of tender ginger shreds. The spiciness of ginger removes any gaminess and enhances the flavor, making the beef taste fresher.

A Northern flavor, beef shreds stir-fried with sweet bean paste. The sauce is thick and sweet, usually served with shredded scallions.

Shredded green pepper stir-fried with shredded beef. The slight bitterness and crispness of the green pepper create a good textural balance with the tender beef.

Firm tofu shreds stir-fried with shredded beef, often with chili peppers for flavor. The firm tofu has a rich aroma and is a dish that pairs well with rice.

Beef stir-fried over high heat with a rich bean paste or special sauce. The sauce is rich and fragrant, with intense wok hei.

Beef stir-fried with the sour and salty flavor of pickled mustard greens. The taste is sour and appetizing, with tender beef.

Beef brisket is steamed to retain its original flavor. The beef brisket is stewed until tender and flavorful, with a clear and sweet broth.

Crisp chive flowers stir-fried with shredded beef. The unique aroma and crisp texture of the chive flowers add flavor to this dish.

Fresh oysters paired with crispy fried dough sticks, usually seasoned with fermented black beans or minced garlic. The fried dough sticks absorb the savory broth, creating a rich texture.

Fresh oysters coated in batter and deep-fried until golden and crispy. Crispy on the outside and juicy on the inside, best enjoyed with pepper salt.

Blanched fresh oysters drizzled with special minced garlic soy sauce. Simple seasoning enhances the freshness and plumpness of the oysters.

Braised with the savory flavor of fermented black beans and fresh oysters, often with tofu. The taste is savory and pairs well with rice, a classic Taiwanese dish.

Crispy fried soybean crumbs cover fresh oysters. The crunchy texture of the soybean crumbs contrasts with the tender oysters, creating a rich aroma.

Deep-fried squid (tube squid) coated in batter. Crispy on the outside and chewy on the inside, it becomes more flavorful with chewing, a popular accompaniment to drinks.

Squid stir-fried with celery or seasonal vegetables. Retains the original flavor of the seafood, with a crisp and sweet texture.

Squid stir-fried with a generous amount of minced garlic. The garlic flavor is strong and brings out the natural sweetness of the squid.

Usually includes three types of seafood such as shrimp, squid, and sea cucumber, stir-fried with vegetables. Colorful and with a fresh, delicate flavor.

A combination of various seafood ingredients and crispy fried dough sticks. The fried dough sticks add a crispy texture and absorb the savory sauce.

Chewy squid stir-fried with crisp chives. Both ingredients have a crisp texture, and their flavors complement each other perfectly.

The restaurant's signature dish: flavorful braised pork knuckle. Chewy skin, tender meat, rich in collagen, and full of braised aroma.

Pork ribs are deep-fried after being coated in batter, then tossed in a sweet and sour sauce. Crispy on the outside and tender on the inside, the sweet and sour flavor is appetizing and loved by both adults and children.

Pork ribs deep-fried until golden and crispy, then tossed with scallions, garlic, chili peppers, and pepper salt. Savory, crispy, and perfect with drinks.

Similar in taste to sweet and sour pork ribs but richer, with a sauce that is typically reddish-brown. The meat is more substantial, and the sauce is rich and mellow.

A classic Sichuan dish featuring large intestine and duck blood, stewed with pickled mustard greens and chili peppers. The flavor is sour, spicy, and hot, perfect with rice.

Braised pork large intestine stuffed with scallions and deep-fried. Extremely crispy on the outside, tender and fatty on the inside, with the aroma of scallions cutting through the richness.

Firm tofu shreds stir-fried with shredded pork, a common home-style dish. The aroma of tofu and meat intertwine, creating a rich texture.

A classic Hakka dish stir-fried with pork belly, dried squid, firm tofu, and celery over high heat. Savory, glossy, and very chewy.

Shredded pork stir-fried with chives. Chives are crisp and lack the pungency of garlic chives, offering a fresh and delicate flavor.

A classic combination of green pepper and shredded pork. The slight bitterness and crispness of the green pepper, paired with tender shredded pork, create an excellent texture.

Boiled pork belly slices are stir-fried again, usually with bean paste, garlic sprouts, or cabbage. Rich and flavorful without being greasy.

Shredded pork stir-fried with sweet bean paste, usually served over shredded scallions. It can be wrapped in pancakes or eaten with rice, with a sweet and savory flavor.

Shredded pickled mustard greens stir-fried with shredded pork. The sourness of the pickled mustard greens cuts through richness and enhances flavor, making it an appetizing home-style dish.

Preserved mustard greens stir-fried with shredded pork and chili peppers. It has a unique spicy flavor and crispness, perfect with rice.

Chive flowers cut into sections and stir-fried with shredded pork. Chive flowers are crisper than garlic chives and have a more elegant aroma.

Lamb tripe shreds stir-fried with celery. The aroma of celery neutralizes the gaminess of the lamb, resulting in a crisp and chewy texture.

Tender chives paired with chewy lamb tripe. The sweetness of the chives complements the savory flavor of the lamb tripe.

The sourness of pickled mustard greens is used to remove the gaminess of lamb and enhance its flavor. The lamb shoulder is tender, and the sourness is appetizing.

Tender lamb shoulder slices stir-fried with chives. The texture is tender, and the flavor is fresh and delicate.

A classic lamb dish featuring lamb shoulder stir-fried with plenty of scallions. Rich in scallion aroma, the lamb is tender and not gamey.