Zhong Cheng Hao Oyster Omelet

A famous Taiwanese night market snack. Fresh oysters, eggs, vegetables, and sweet potato starch batter are pan-fried until the edges are slightly crispy and the center is soft and chewy, then drizzled with a special sweet and spicy sauce.

A pancake made with fresh shrimp instead of oysters. The crispiness of the shrimp contrasts with the soft texture of the egg and batter. Best enjoyed with sauce.

A mixed flavor that includes both oysters and shrimp. You can enjoy the fresh taste of two types of seafood at once, with a rich and satisfying texture.

A pure egg pancake without seafood. Primarily to enjoy the aroma of the egg and the chewy texture of the cooked batter. Simple and delicious with sauce.

A fish paste product unique to Keelung. Lightly crispy on the outside after frying, soft and full of fish flavor inside. Usually served with pickled cucumbers.

A rolled dish made by wrapping shrimp paste in bean curd skin or dough, then deep-fried. The skin is golden and crispy, while the filling is fresh and juicy.

Fermented tofu deep-fried until the skin is extremely crispy, retaining juicy pores inside. Served with sweet and sour, crisp Taiwanese pickled cabbage for a strong and unique flavor.

Fresh pork liver slices cooked in soup. The clear broth is seasoned with ginger to remove gaminess, resulting in a light and sweet taste. The sesame oil version is cooked with black sesame oil and old ginger, offering a rich aroma, suitable for warming and nourishing.

Pork brain has a smooth and delicate texture like tofu pudding, with no gamey taste. Served with clear broth or sesame oil broth, it's a traditional nourishing soup.

Thinly sliced pork heart cooked in soup. The texture is firm and crisp. The clear broth is refreshing and delicious, while the sesame oil broth is richer and more aromatic.

Cleaned pork stomach cooked until chewy and springy. The broth is savory and it's a popular offal dish.

Tender slices of pork loin are used to make this soup. The meat is tender and not dry. Suitable for those who dislike offal.

Pork kidney (renals) are cut into patterns and quickly blanched, resulting in an extremely crisp and tender texture. Sesame oil pork kidney is a classic Taiwanese postpartum meal or tonic.

Plump and fresh oysters cooked in soup. The clear broth is usually seasoned with ginger and basil to enhance the flavor, full of the freshness of seafood.

A simple and refreshing home-style soup. Made with seaweed and smooth egg drops. The broth is light and suitable for pairing with strongly flavored main dishes.

Thick slices of squid are cooked in a sweet and sour thickened soup. The squid is crisp and chewy, and the soup has the sweetness of vegetables and the aroma of black vinegar.

A rich, thickened soup that can be made with squid or mixed ingredients. The broth usually has a bonito and satay flavor, with a smooth texture.

Seafood thick soup poured over white rice. The rice absorbs the sweet and fresh soup, providing a satisfying meal with the taste of seafood.

Pork liver stir-fried with old ginger slices and black sesame oil over high heat. The sesame oil aroma is rich, and the pork liver is cooked to the right temperature, maintaining a tender and smooth texture.

Tender pork loin slices stir-fried with sesame oil. The meat is tender and full of rich sesame oil aroma, perfect with rice.

Thinly sliced pork heart stir-fried with sesame oil. The texture is crisp and chewy, with the spiciness of ginger.

Pork stomach stir-fried with sesame oil. The texture is chewy and springy, infused with the aroma of sesame oil.

A classic premium stir-fried delicacy. Kidney is quickly stir-fried over high heat to maintain crispness, with a rich aroma of sesame oil and rice wine.

Pork stomach stir-fried with pickled mustard greens. The salty and sour flavor of the greens enhances the savory taste of the stomach, making it appetizing with rich texture.

Simply blanched fresh seafood, preserving the original flavor of the ingredients. Usually served with garlic soy sauce or five-flavor sauce.

Seasonal fresh vegetables are stir-fried over high heat with garlic for flavor. The texture is crisp and refreshing.

Taiwan's national dish. White rice topped with slow-cooked minced pork and braising liquid. Savory, sweet, and lingering, it's perfect with rice.

A deluxe version of braised pork rice, sprinkled with crispy fish floss. The crispiness of the fish floss and the richness of the braised pork create a wonderful combination, adding a seafood flavor.

Thin rice noodles stir-fried with minced pork and vegetables. Dry and springy in texture, full of rice and soy sauce aroma, it's a classic Taiwanese staple.

A luxurious upgrade to braised pork rice. In addition to fragrant braised pork, it's topped with plenty of fresh oysters, satisfying both land and sea flavors at once.

Soft and fragrant cooked white rice.

Simply pan-fried egg. Rich yolk and fragrant, slightly charred white. The perfect side dish for rice or noodles.

Cabbage pickled to create a kimchi. It has a sweet, sour, and crisp texture, very effective at cutting through richness and stimulating appetite.

Pickled cucumber that retains a crisp and juicy texture, with a sweet and refreshing taste.

A classic carbonated beverage with plenty of fizz, perfect for cutting through the richness of fried foods.

A locally produced lager from Taiwan. It has a refreshing and smooth taste with a unique malt aroma, a common choice for gatherings.

Traditional herbal cooling tea, brewed with various herbs. It has properties to clear heat and reduce internal fire, with a light herbal aroma and sweet taste.

A traditional Taiwanese ancient drink. Brewed with winter melon sugar blocks, it has a sweet and rich flavor, perfect for relieving heat and thirst.

Black tea with added lemon flavor. The tea aroma is complemented by the sweet and sour taste of lemon, refreshing and not greasy.

Standard bottled drinking water.