Zhen Zhu - Taiwan Jia Wei Yonghe Store

A lavish set meal for ten people, allowing you to savor multiple classic Pearl Taiwanese dishes at once. Includes appetizers, signature meat dishes, seafood, vegetables, soup, as well as drinks and desserts, perfect for family gatherings or banquets.

A cold dish made with tender chicken thigh, drizzled with aromatic special scallion oil. The chicken is sous-vide for a tender texture, served with pickled radish for a refreshing palate cleanser.

Classic Taiwanese stir-fry, similar to Hakka stir-fry. Combines firm tofu, squid, and pork belly, stir-fried over high heat to create a rich aroma, the savory flavor is perfect with rice.

A popular Taiwanese dish. Crispy fried shrimp balls paired with sweet and sour fresh pineapple and mayonnaise, served in a pineapple shell, with a sweet and sour appetizing taste.

Spicy pot dish of eggplant and large intestines. The large intestines are tender and flavorful, seasoned with basil (Taiwanese basil) and chili, with a rich sauce, very good with rice.

Classic Taiwanese Fried Rice Noodles. Sautéed with dried shrimp, shredded pork, and vegetables over high heat, the rice noodles absorb the umami of the broth, with a chewy texture.

Rich Tomato Braised Beef. Beef brisket is stewed until tender, blended with the sweet and sour taste of tomatoes, with a moderately thick sauce, a warm home-style dish.

Traditional Taiwanese Braised Cabbage. Napa cabbage is braised in chicken broth, enhanced with dried flatfish and dried shrimp, and topped with crispy fried egg shreds for added texture.

Stir-fried Water Snowflake. Water Snowflake has a unique crisp texture, stir-fried with shiitake mushrooms and soy bean paste, retaining the freshness and crispness of the vegetables.

Salted Egg Yolk Coated Fried Squid. Squid is coated with salted duck egg yolk and fried until golden and crispy, rich and savory, with a crispy exterior and chewy interior.

Refreshing and Nourishing Chicken Soup. Combines Chinese yam (huai shan), chicken, and clams stewed together, yielding a fresh, sweet, and nutritious broth.

Classic Taiwanese Fried Rice Noodles. The rice noodles absorb the aroma of the broth and ingredients, moist and not dry, a common staple in Taiwan.

Classic Shrimp and Shredded Pork Egg Fried Rice. The rice grains are distinct, stir-fried over high heat with fresh shrimp, shredded pork, and eggs, full of wok hei.

Home-style Shredded Pork and Egg Fried Rice. Simple shredded pork and eggs are stir-fried with rice, moderately savory, suitable for all ages.

Uses Taiwan's renowned Wufeng fragrant rice. The grains are short and plump, with a faint taro aroma when cooked, and a soft, chewy texture.

Taiwanese old-fashioned soup. Pork ribs are marinated and fried, then stewed with winter melon. The soup is rich and sweet, and the ribs are tender and flavorful.

A stew combining Chinese yam (huai shan), clams, and chicken. The soup is light and fresh, with nourishing effects, suitable for those who prefer mild flavors.

Refreshing Radish and Corn Pork Rib Soup. White jade refers to white radish, stewed with pork ribs and sweet corn, resulting in a naturally sweet soup.

Traditional Hakka-style savory glutinous rice balls. The soup base is made by sautéing dried shrimp and fried shallots, with small glutinous rice balls or large filled glutinous rice balls, full of old-fashioned flavor.

Fresh Oyster Soup. Uses fresh oysters, seasoned with pickled cabbage and ginger shreds to remove fishiness, finished with basil, the soup is sour, fragrant, appetizing, and full of oceanic flavor.