Zhun Kao Sheng BBQ San Chong Chuang Shi Dian - Tai Shi Chuan Kao

Cubed pork on skewers, seasoned with black pepper and charcoal grilled. The meat is firm, with a rich pepper aroma and charcoal flavor.

Grilled pork belly with a good balance of fat and lean meat. Rich in fat, grilled until the skin is crispy, it's juicy and flavorful.

Pork slices wrapped with enoki mushrooms and grilled together. The meat juices and mushroom moisture blend, resulting in a crisp and juicy texture.

Pork slices rolled with fresh scallion segments and grilled. The scallion's aroma and the pork's fat combine perfectly, refreshing and enhancing the flavor.

Savory bacon slices wrapped around chewy rice cakes. After charcoal grilling, the bacon fat seeps into the rice cakes, creating a rich texture with a blend of salty and sweet.

A traditional Taiwanese sausage. Firm and sweet, it becomes aromatic after charcoal grilling.

Cleaned pork large intestines, braised then grilled. The skin is grilled until crispy, while the inside remains tender and fatty.

White balls made from squid paste. Chewy and springy, with a golden exterior after grilling, and a sweet seafood flavor.

Whole grilled Pacific saury. The fish meat is firm, with a characteristic bitter taste from the innards, a classic grilled fish.

Grilled octopus leg slices. Very chewy, with a rich umami flavor that intensifies with chewing.

Whole large squid, brushed with sauce and grilled. The meat is thick and chewy, with a perfect combination of sauce flavor and seafood freshness.

Grilled green pepper slices. Retains moisture and a crisp texture, with a light sweetness.

Fresh green bean skewers, grilled. Crisp texture, paired with the savory sauce, it's refreshing and cuts through richness.

Grilled king oyster mushroom slices. The texture is thick, chewy, and similar to abalone, with high moisture content.

Fresh shiitake mushrooms, grilled. Absorbing the sauce, they are tender, juicy, and have a rich mushroom flavor.

Grilled corn segments. Brushed with sauce and grilled until golden, it's sweet, chewy, and loved by all ages.

Grilled zucchini slices. Refreshing and tender with a natural sweetness, perfect for pairing with grilled meats.

Grilled eggplant becomes soft and tender. It absorbs sauce flavors very well.

Also known as 'beauty's legs', white asparagus. After grilling, it retains a delicate, crisp, and sweet texture, refreshing like a pear.

A pastry made from rice flour and radish. Grilled in chunks, the outside is crispy, the inside is soft, with a hint of radish fragrance.

A traditional snack made from shredded taro. It's chewy and elastic, with a rich, sweet taro aroma.

Fried tofu skin, then grilled. Brushed with sauce, the texture is layered and crispy, with a rich bean and sauce flavor.

A delicate layered tofu product. After grilling, it's soft, tender, and chewy, easily absorbing sauce.

A common Taiwanese pork ball. Firm and springy, with juice inside, it tastes even better after grilling.

Miniature sausages. Crispy, tender, savory, and perfect for a bite-sized snack, very popular.

A flat, round food made from fish paste. Slightly charred after grilling, it's chewy, fresh, and sweet, a must-order for Taiwanese BBQ.

A firm tofu product. Grilled until the surface is slightly charred, it has a rich bean aroma and a chewy texture.

A Taiwanese specialty made from steamed glutinous rice mixed with pig's blood. It has a sticky and chewy texture, with a unique flavor after grilling and brushing with sauce.

Made by stuffing glutinous rice into casings. The skin is slightly crispy, and the glutinous rice inside is soft and full, with a rice aroma.

A hot dog coated in batter. Although called 'fried', it's usually grilled here. The skin is crispy, and the inside is a savory hot dog.

A spiral-shaped pastry snack. Fried or grilled, it's golden and crispy on the outside, with distinct layers inside, and a soft, slightly sweet texture.