Zhongyang Shichang Shengmeng Haixian 100

Fresh large clams, choose steamed to preserve original flavor or grilled to add aroma. Plump and sweet meat.

Delicate and tender sea fish, usually pan-fried or steamed, with a delicious flavor.

Fish with tender meat and few bones, suitable for braising or sweet and sour preparation, delicious.

Threadfin bream is rich in fat and has tender meat. Simple pan-frying or grilling brings out the fish's sweetness.

A high-quality fish species combining the characteristics of Goliath Grouper and Tiger Grouper, with chewy skin, tender meat, and rich collagen.

Fresh live lobster, with chewy and sweet meat, suitable for steaming or soup to enjoy its original flavor.

Freshly caught live Grouper, guaranteed extreme freshness, with firm and elastic meat.

Handmade taro balls, crispy outside and soft inside, with a rich taro aroma.

Tender pork liver stir-fried with sesame oil and ginger slices, rich aroma, tender and not dry.

Classic Sichuan dish, tofu is tender, the sauce is spicy and fragrant, very appetizing.

Taiwanese spinach leaves have a smooth texture, stir-fried with sesame oil and goji berries, warming and nourishing.

Bean sprouts stir-fried over high heat after removing heads and tails, with a crisp and refreshing texture.

Golden crispy squid balls, chewy texture with a sweet seafood flavor when bitten.

Fresh green beans simply stir-fried, retaining their natural sweetness and crispness.

Cabbage stir-fried with savory bacon, the vegetables absorb the meat's flavor, creating a rich taste.

Braised pork intestines and tender eggplant braised together, with a rich soy sauce flavor and complex texture.

King oyster mushrooms coated and deep-fried, sprinkled with salt and pepper, crispy outside and tender inside, similar to salt and pepper chicken.

Uses tender and firm free-range chicken thigh meat, cooked until flavorful, with chewy skin and tender meat.

Diced chicken coated and deep-fried, then tossed in sweet and sour sauce, with a bright red color, appetizing and served with rice.

Non-spicy rice paddy herbs stir-fried with fresh squid, with a crisp texture and unique aroma.

Bean curd skin absorbs the beef juices, paired with tender beef slices, excellent flavor.

Savory salted pork slices stir-fried over high heat with fresh garlic sprouts, a classic dish perfect with drinks.

Taiwanese specialty snack, glutinous rice and pig's blood made into cake pieces, with a soft and sticky texture.

Bean curd skin wrapped around shrimp paste and deep-fried, with a thin and crispy skin and delicious filling.

Crispy fried chicken strips with a hint of lemon, tender and not greasy.

Three types of mixed mushrooms stir-fried with satay sauce, rich aroma and complex texture.

Tender loofah simply stir-fried, retaining its sweetness and moisture, with a soft texture.

Squid balls enhanced with rich and flavorful dried scallop sauce, elevating the overall seafood flavor.

Blanched sweet potato leaves mixed with preserved egg, the unique flavor of the preserved egg pairs perfectly with the tender leaves.

Tender and flavorful duck blood, soaked in spicy broth, spicy and satisfying.

Pork liver stir-fried with dried chilies and peanuts, with a crisp texture, spicy and savory.

Tender beef slices stir-fried with plenty of scallions over high heat, full of scallion aroma and tender meat.

Stir-fried fresh pork slices with plenty of scallions, a home-style delicacy.

Tender water spinach stir-fried with beef slices and satay sauce, a classic Taiwanese stir-fry combination.

Egg tofu deep-fried until golden, crispy outside and tender inside, tastes even better with dipping sauce.

Traditional Hakka dish, including pork belly, squid, dried tofu, and celery, savory and appetizing.

Fresh and crisp shrimp cooked with soft, semi-cooked eggs, a mellow texture.

Fried preserved egg stir-fried with dried chilies and peanuts, spicy and appetizing, with a chewy texture.

Stinky tofu cubes are dry-braised with sauce until reduced, rich and flavorful.

Plump fresh oysters blanched and drizzled with minced garlic and soy paste, full of umami.

Fresh oysters braised with fermented black beans and tofu, savory, fresh, sweet, and very appetizing.

Fresh oysters coated and deep-fried, served with basil and pepper salt.

Pumpkin slices coated in batter and deep-fried, savory and crispy outside, sweet and soft inside, a unique flavor.

Eggplant and green beans stir-fried together, the textures of the two vegetables intertwine, refreshing and delicious.

Golden crispy fried buns, crispy outside and soft inside, often eaten with condensed milk.

Classic home-style dish, a perfect combination of sweet and sour tomatoes and tender eggs.

Crispy fried egg tofu with wrinkled skin that absorbs the soup, while remaining smooth and pudding-like inside.

Fresh King Oyster Mushrooms stir-fried over high heat, with a crisp texture and full mushroom aroma.

Classic home-style dish, crispy and savory preserved radish mixed with egg liquid and pan-fried into an omelet.

Richly marbled fish chin, cooked in Kung Pao style, spicy and not greasy.

Fish chin braised in soy sauce until flavorful, moderately salty and sweet, with tender meat.

King oyster mushrooms coated with salted egg yolk and stir-fried, savory and crispy, with a unique texture.

Pork intestines and duck blood simmered in a slightly spicy broth, served hot, very appetizing.

Fresh clams stir-fried over high heat with basil and garlic, the juice is fresh and delicious.

Tender arrow bamboo shoots stir-fried with shredded meat or pickled mustard greens, with a crisp texture.

Clam meat is tender, stir-fried with basil over high heat, a must-order dish at stir-fry restaurants.

Diced chicken stir-fried with dried chilies and peanuts, chicken is tender, spicy and flavorful.

Crispy small dried fish stir-fried with peanuts, savory and crispy, the best accompaniment to drinks.

Pork ribs are marinated, deep-fried, sprinkled with salt and pepper, crispy outside and tender inside, becoming more fragrant with every chew.

Blanched pork belly slices drizzled with a rich garlic sauce, refreshing and not greasy.

Braised pork intestines deep-fried until the skin is crispy and the inside is tender, served with pepper salt.

Squid mouths coated and deep-fried, stir-fried with peanuts, scallions, and garlic, chewy and springy.

Chinese preserved sausage stir-fried with garlic sprouts, the oiliness of the sausage and the garlic sprouts are a great match.

Fried shrimp balls coated with salted egg yolk sauce, rich and savory, with springy shrimp meat.

Deep-fried pork intestines stir-fried with green beans, intensely aromatic and rich in texture.

Chicken cartilage coated and deep-fried, with a hard and chewy texture, suitable for pairing with drinks.

Wolf-herring pieces are deep-fried and coated with sweet and sour sauce, a delightful sweet and sour taste.

Fried shrimp balls with pineapple slices, drizzled with mayonnaise, sweet and sour, very popular with children.

Whole boneless milkfish belly pan-fried until golden, rich in fat, with delicate fish meat.

Tender egg tofu coated with salted egg yolk, savory and smooth.

Tender mantis shrimp coated with salted egg yolk sauce, the seafood flavor and salted egg aroma blend perfectly.

Juicy king oyster mushrooms stir-fried with black pepper sauce, pungent and slightly spicy.

Arrow bamboo shoots braised in broth until flavorful, with a crisp and tender texture and sweet taste.

Green beans are deep-fried until dehydrated and then stir-fried with minced meat, savory and dry, very appetizing.

Famous Hakka dish, the intestines are chewy, with a strong sourness, served with ginger shreds to remove the gamey smell.

Thinly sliced bitter melon stir-fried with salted egg, the aroma of the salted egg balances the bitterness of the bitter melon.

Crispy snail meat stir-fried with basil and satay sauce over high heat, a heavy-flavored dish perfect with drinks.

Deep-fried pork ribs coated in sweet and sour sauce, with firm meat, sweet and sour, and appetizing.

Korean kimchi stir-fried with meat slices, sour and spicy, refreshing, choice of beef, lamb, or pork.

Classic satay-flavored stir-fried meat, rich aroma, choice of beef, lamb, or pork.

Stinky tofu simmered in spicy broth until flavorful, absorbing the soup, spicy and satisfying.

Burdock root, shredded or sliced and deep-fried, with a crispy, cookie-like texture and full burdock flavor.

Crispy pastry filled with shrimp paste, served with sweet chili sauce, Thai flavor.

Crispy fried chicken thigh drizzled with a spicy, sour, and numbing sauce, sprinkled with cilantro, with rich layers of flavor.

Whole shrimp deep-fried until the shell is crispy and the meat is tender, sprinkled with salt and pepper, garlic and scallions, savory and easy to peel.

Fresh shrimp simply boiled, best to appreciate the original sweet and springy shrimp meat.

Fried eggs drizzled with Thai sweet and sour sauce, served with shredded onions, appetizing and refreshing.

Marinated clams, savory with garlic flavor, a traditional appetizer.

Cold dragon beard greens topped with a raw egg yolk, the texture becomes smoother and richer after mixing.

Sliced fish roe with mayonnaise, with a distinct texture, sweet and delicious.

A platter of three assorted cold appetizers, satisfying multiple tastes at once.

Rich and creamy cod liver, served with sliced onions and Japanese dressing, refreshing and degreasing.

Boneless chicken thigh meat, crispy skin and tender meat, with scallion oil aroma, tastes great when eaten cold.

Fresh lettuce and fruits with a sweet and sour Japanese-style dressing, crisp and refreshing.

Sliced goose with a unique smoky aroma, tender and juicy meat.

Mixed seafood with onions and tomatoes, tossed in a Thai sweet and sour spicy sauce, appetizing and spicy.

A combination of various fresh raw fish, tasting the original sweetness of the sea.

Richly marbled salmon slices, tender texture, melts in your mouth.

King oyster mushrooms cooked in the 'three cup' style with sesame oil, soy sauce, and rice wine, chewy and flavorful.

Pork belly slices are first boiled then stir-fried with bean paste and garlic sprouts, savory and slightly spicy.

Pork ribs coated with steaming powder and steamed, with a soft and glutinous texture and rice aroma.

Tofu sizzling on a hot iron plate, drizzled with black pepper sauce, aromatic.

Deep-fried pork ribs coated with salted egg yolk sauce, savory and crispy, very popular.

Tender beef stir-fried with onions and black pepper sauce on a sizzling plate, rich aroma.

Fresh oysters pan-fried with eggs into a thick omelet, full of seafood and egg flavor.

Classic Taiwanese dish, chicken thigh meat stir-fried with basil and ginger slices in a clay pot, intensely aromatic.

Tender and fresh cuttlefish cooked in the 'three cup' style, chewy and fresh, with abundant basil aroma.

Chicken soup simmered with pickled pineapple sauce and bitter melon, the broth is sweet and slightly bitter, clearing heat and reducing inflammation.

Winter melon (Choy) soup with clams and chicken, the broth is fresh and sweet, and the vegetables are sweet.

Peeled chili simmered chicken soup, the slightly spicy and sweet broth is very warming.

Fried fish head slow-simmered in a rich satay broth with abundant ingredients, the soup is thick and flavorful.

Abundant seafood and thick rice vermicelli that has absorbed the soup, the broth is sweet and fresh, with generous portions.

Fresh clams simmered in soup with ginger shreds and chopped scallions, the broth is sweet and refreshing, good for hangovers.

Pickled mustard greens and sliced pork stomach simmered in soup, sour and appetizing, with tender pork stomach.

Fresh fish pieces simmered in miso soup, the broth is rich and sweet, full of fish umami.

Plump oysters simmered in soup with pickled mustard greens and ginger shreds, incredibly fresh.

Fresh fish simply simmered with ginger shreds to best appreciate the original freshness of the fish.

A double-soup combination featuring the sweetness of clams and the richness of milkfish belly, full of seafood flavor.

Saury grilled until the skin is crispy, with firm meat and a unique slightly bitter-sweet taste, best with a squeeze of lemon.

Grilled fish chin is rich in fat, with tender meat and a crispy exterior.

Pork skewers brushed with BBQ sauce and grilled, moderately sweet and savory, with a firm texture.

Lamb skewers sprinkled with cumin powder and grilled, rich in spices, no gamey smell.

Crispy chicken wings with a hint of lemon fragrance, crispy skin and tender meat, refreshing and not greasy.

Marinated salted pork grilled until the skin is crispy, sliced and served, savory and perfect with drinks.

Black sausage made with squid ink and squid pieces, chewy and delicious.

Richly marbled mackerel grilled until golden, with a captivating aroma of fish oil and delicate meat.

Fish fillets marinated in miso and grilled, savory, sweet, and mellow, with a unique flavor.

Fried rice with distinct grains, stir-fried over high heat with wok hei, simple and delicious.

Taiwanese-style fried noodles, the noodles absorb the sauce, served with vegetables and shredded meat, smooth and easy to eat.

Scallion pancakes cut into strips and stir-fried with shredded vegetables and meat, with a chewy texture.

Ningbo-style rice cakes stir-fried with dried shrimp (kai yang) and vegetables, soft, chewy, and savory.

Cabbage stir-fried over high heat, crisp and sweet.

Stir-fried water spinach with sautéed garlic, crisp and tender texture.

Stir-fried A-Choy (Taiwanese Lettuce), with a slightly unique bitter-sweet taste.

Blanched sweet potato leaves drizzled with garlic oil or stir-fried, soft and easy to eat.

Long and thin water spinach stir-fried over high heat, with a very crisp and unique texture.

Fried rice stir-fried with Penghu's special dried scallop sauce, rich in umami and slightly spicy to whet the appetite.