北平祥福樓

Thick gravy noodle soup with vegetables, wood ear mushrooms, pork, and egg drops. The savory broth is slightly viscous and comforting. Enjoy the slippery noodles coated in the rich sauce.

Noodles topped with a savory black bean paste containing minced pork and tofu cubes. Served with fresh cucumber shreds for crunch. Mix thoroughly before eating to coat every noodle.

Stir-fried noodles or rice with a mix of meats, seafood, and vegetables. Savory and aromatic with 'wok hei' (breath of the wok). Choose your preferred base of noodles or rice.

Braised beef noodle soup with tender chunks of beef shank in a rich, dark soy-based broth. Slightly spicy and aromatic with star anise and herbs. A classic Taiwanese staple.

A set meal featuring steamed dumplings paired with mild millet porridge. The dumplings are juicy with savory fillings, while the porridge is gentle and comforting.

Crispy scallion pancake served with a bowl of millet porridge. The pancake is flaky and savory, contrasting well with the smooth, subtle porridge.

A rolled pancake filled with sliced beef or pork, scallions, and sauce, served with millet porridge. The roll offers a satisfying mix of textures from the chewy wrap to the tender meat.

Stir-fried shredded pancake with vegetables and meat, served with hot and sour soup. The pancake strips absorb the savory sauce, creating a chewy noodle-like dish.

Fresh pork soup dumplings (Xiao Long Bao) paired with either hot and sour soup or millet porridge. The dumplings contain hot, savory broth inside—bite carefully.

Two sesame-topped baked buns filled with savory meat, served with millet porridge. The buns are flaky and aromatic, providing a hearty meal.

Steamed stinky tofu, a famous Taiwanese specialty with a pungent aroma and savory taste. Soft and porous, it absorbs the light, seasoned broth. An acquired taste that is deeply umami.

Fresh Chinese cabbage hearts dressed in a light, tangy sauce. Crunchy, refreshing, and serves as a palate cleanser.

Clear mung bean starch sheets tossed with shredded vegetables and a mustard or sesame dressing. Cold, slippery texture with a refreshing kick.

Stir-fried wood ear mushrooms with ginger and pickled mustard greens. A dish offering a mix of crunchy textures and sour-savory flavors.

Crispy fried green vegetable (likely zucchini or cucumber). Lightly battered and fried until golden, seasoned with salt and pepper.

Dry-fried green beans, cooked until the skin blisters. Seasoned with savory minced ingredients (vegetarian version) for a salty and aromatic flavor profile.

Stir-fried eggplant with Taiwanese basil. The eggplant is soft and creamy, absorbing the savory sauce and the distinct licorice-like aroma of the basil.

Spicy tofu dish with chili oil and Sichuan peppercorns. Soft tofu cubes in a rich, spicy, and numbing sauce. Goes perfectly with steamed rice.

Stir-fried shredded dried tofu with celery. A light dish with a firm, chewy texture from the tofu and a fresh crunch from the celery.

Stir-fried asparagus. Simple and light, highlighting the natural sweetness and crisp texture of the fresh vegetable.

Loofah (sponge gourd) cooked with fried dough sticks (youtiao). The loofah is soft and sweet, while the fried dough adds a savory, chewy contrast.

A stir-fry of glass noodles and vegetables covered with a thin sheet of egg omelet (the 'hat'). Often eaten wrapped in thin pancakes.

Stir-fried bitter melon with salted egg yolk. The rich, gritty salted egg yolk coats the melon, balancing its natural bitterness with savory umami.

Stir-fried stinky tofu. The tofu is crumbled or cut and stir-fried with aromatics, offering the signature pungent flavor in a dryer, savory form.

Napa cabbage casserole served in a clay pot. A comforting soup-based dish with soft, sweet cabbage and other vegetarian ingredients.

Vegetarian potstickers. Pan-fried dumplings filled with vegetables, crispy on the bottom and steamed soft on top.

Steamed vegetarian dumplings. Delicate wrappers filled with a mix of finely chopped vegetables and tofu.

Vegetarian lettuce wraps. Minced vegetarian ingredients imitating the texture of shrimp, stir-fried to be crunchy and savory, served in fresh lettuce cups.

Stir-fried century eggs with vegetables. The century eggs have a creamy yolk and jelly-like white with a strong, distinct flavor.

Classic soup dumplings filled with pork and rich broth. The skin is thin and delicate. Bite a small hole to sip the soup before eating.

Steamed dumplings filled with loofah squash and shrimp. Lighter and fresher than the pork version, with a sweet vegetable broth inside.

Thin, soft steamed pancakes (4 pieces). typically used to wrap dishes like stir-fries or roasted meats.

Millet porridge. A yellow, mild-flavored porridge often eaten with savory pancakes or dumplings to balance the meal.

Beef filled pan-fried cakes (2 pieces). Crispy golden dough filled with juicy minced beef and scallions. Be careful of the hot juice inside.

Northern-style dry-fried pancake. The dough is layered and fluffy, shredded into strips. It is not greasy and has a pure wheat flavor.

Pan-fried dumplings with 'Three Delicacies' filling (usually pork, shrimp, and chives). Served as a portion of 10. Crispy bottoms and juicy fillings.

Steamed pork dumplings (8 per basket). Tender wrappers enclosing a savory pork filling.

Steamed vegetarian dumplings (8 per basket). Filled with finely chopped vegetables, mushrooms, and glass noodles.

Steamed beef dumplings (8 per basket). Savory beef filling inside a soft steamed dough wrapper.

Scallion pancakes (2 pieces). Pan-fried dough layered with chopped green onions and oil. Crispy, chewy, and savory.

Beef or pork rolls. A thick pancake smeared with sweet bean sauce and rolled with sliced meat and scallions.

Sesame paste baked bun filled with sliced meat. The bun is flaky and encrusted with sesame seeds, offering a nutty aroma that complements the savory meat.

Red date paste pancake. A thin, pan-fried dessert pancake filled with sweet jujube (red date) paste. Crispy outside, sweet and smooth inside.

Mung bean paste pancake. A sweet dessert pancake filled with smooth mung bean paste.

Red bean paste pancake. A dessert pancake filled with sweet red bean paste.

Chive pancake. Unlike the dessert versions, this is a savory pancake filled with chopped chives and sometimes glass noodles or eggs.

A lavish 10-person banquet course featuring Peking Duck, shark fin, fresh seafood like grouper and scallops, and a choice of hot pot.

Premium 10-person banquet including sashimi, Buddha Jumps Over the Wall soup, Peking Duck, crab, and scallops, with a choice of hot pot.

Luxury 10-person feast featuring lobster, premium Buddha Jumps Over the Wall, Peking Duck, abalone, crab, and crispy pork knuckle.

Value 10-person course with a mix of traditional flavors including Yi-lan style stew, orange shrimp balls, stir-fried stinky tofu, and soup dumplings.

10-person course featuring Peking Duck, salted egg yolk shrimp, soft shell crab, yellow croaker, and chicken stew.

10-person course highlighting Peking Duck, shrimp rice cake, sea cucumber, grouper, and sour cabbage hot pot.