Zheng Hou Hou Qie Niu Pai. Nan Gang Dian

Marinated, deep-fried, and roasted pork hind leg. The skin is golden and crispy, while the meat inside remains tender and juicy. Rich in collagen, with a savory and rich flavor. Usually served with sauerkraut and yellow mustard to balance the richness.

Potato strips deep-fried until golden and crispy. Crispy on the outside, fluffy on the inside. A common appetizer, suitable for dipping in ketchup or pepper salt.

Bone-in chicken thigh coated in batter and deep-fried. Crispy skin, tender and juicy meat. You can hold the bone and eat it directly.

Mozzarella cheese coated in breadcrumbs and deep-fried. Crispy shell, with melted, stringy cheese inside. Best enjoyed hot, with a rich milky flavor.

Onion rings coated in batter and deep-fried. Crispy exterior, while the heated onion inside releases sweetness. Rich in texture, suitable for sharing.

Fried chunks made from mixed seasoned chicken mince. Firm texture with a slightly crispy exterior. A classic Western fast-food snack.

Fried patties made from mashed potatoes in a smiley face shape. Crispy outside, soft inside, with a creamy texture. Very popular with children.

A combination platter of various fried items, usually including french fries, chicken nuggets, and onion rings. Allows you to taste multiple flavors at once, perfect for sharing during group gatherings.

A locally produced lager beer from Taiwan. Refreshing and smooth taste, with a light malt aroma and slight bitterness. Suitable for pairing with fried food or grilled dishes.

Japanese brand draft beer, Super Dry flavor. Fine bubbles, crisp and refreshing taste, smooth finish. Alcohol content approx. 5%.

Uses fillet imported from New Zealand, the most tender cut of beef. Very low in fat, with a delicate and sweet taste. Recommended to be eaten rare or medium-rare to maintain tenderness.

Fillet steak cut into cubes or dice for easy eating. Retains the tender texture of the fillet, with a seared exterior and juicy interior after pan-searing.

Sirloin steak from the chuck part of the cow. Firm and chewy texture, with moderate marbling and rich beef flavor. The 200g portion is suitable for customers with average appetites.

An enlarged portion of chuck sirloin steak, weighing over 300g. Suitable for customers who enjoy large portions of meat, with a substantial meaty feel.

Extra thick cut chuck sirloin steak, weighing over 450g. The thick cut retains more juice and provides a fuller, more substantial texture.

A jumbo-sized sirloin steak, weighing approximately 30 ounces (nearly 850 grams). A challenge for extremely hungry meat lovers or those dining with friends.

Marbled steak, usually referring to the cut with even marbling resembling frost (flat iron). Tender and moderately chewy, with rich fatty aroma.

New Zealand grass-fed sirloin steak. Currently unavailable as it has been discontinued.

Bone-in short ribs, with firm texture and rich in fat. The meat near the bone has fascia, which gives a unique aroma when grilled and becomes more flavorful with chewing.

Selected Prime Steer (PS) ribeye from New Zealand. Ribeye is the second most tender cut after fillet, with rich marbling and intense beef flavor.

Lamb shoulder chop from New Zealand. Tender meat with a milder lamb flavor. Seared to a crispy exterior and juicy interior after grilling.

Whole half chicken marinated with spices and then roasted. Generous portion, with golden crispy skin and juicy chicken. Recommended to be eaten by hand with gloves.