Xià gǎng míng péng chòu dòufu

Deep-fried stinky tofu with a crispy outer skin and soft interior. Served with pickled cabbage and sauce. The 'stinky' aroma is the signature characteristic of this fermented tofu dish.

Braised pork rice featuring fatty pork belly simmered in soy sauce and spices, served over steamed white rice. A classic Taiwanese comfort food.

Double egg omelet pan-fried with tapioca starch batter and vegetables. Served with a sweet and savory sauce.

Mixed omelet containing both oysters and shrimp, fried with eggs, vegetables, and starch batter. Topped with a signature red sauce.

Oyster omelet, a famous Taiwanese night market snack. Fresh oysters are fried with eggs, greens, and a chewy starch batter, then doused in sauce.

Shrimp omelet made with shelled shrimp, eggs, vegetables, and starch batter. Similar to the oyster omelet but with shrimp.

Two pieces of stinky tofu simmered in a spicy broth. The tofu absorbs the savory and spicy soup.

Small bowl of spicy duck blood curds. The blood curds are soft and jelly-like, cooked in a spicy soup base.

A combo bowl featuring one piece of spicy stinky tofu and duck blood curds in spicy broth.

Spicy stinky tofu served with noodles or glass noodles (dong fen). A hearty noodle soup dish.

Spicy egg drop soup. Whisked eggs cooked in a spicy broth, creating silky egg ribbons.

Rice served in spicy broth. The rice soaks up the flavorful spicy soup.

Glass noodles (mung bean vermicelli) served in a simple spicy broth.

Spicy soup with golden fish balls. The fish balls are bouncy and savory.

Dry noodles (soupless) tossed with spicy minced pork sauce. Available with Guanmiao noodles or instant noodles (Prince noodles).

Golden kimchi, a Taiwanese-style pickled cabbage. It has a bright yellow color, crunchy texture, and a sweet, tangy, and garlicky flavor profile.