勺勺

Sweet and sour with a mild flavor. An appetizing, colorful golden kimchi.

A dish characterized by the umami of mushrooms and the refreshing aroma of Sichuan pepper.

Braised beef shank cooked thoroughly in a soy sauce and doubanjiang base, an exotic classic Taiwanese char siu.

An assortment of three recommended cold dishes for two people, prepared at your discretion. If you're unsure, ordering this is a safe choice.

Fried shrimp coated in homemade soy milk mayonnaise, mixed with pineapple. A Taiwanese shrimp mayo with a good balance of acidity and sweetness.

Stir-fried large pieces of braised pork belly cooked for a long time with spices and seasonal vegetables.

A Taiwanese stir-fry using 'satay sauce' made from dried shrimp, shallots, and garlic. A dish that becomes addictive with its savory flavor and moderate spiciness.

Chicken thigh marinated in several types of spices and deep-fried with tapioca flour for a crispy finish. Topped with an original black vinegar sauce, it features a deep sweetness and acidity.

A classic menu item. Chunky lamb meat combined with cumin, drizzled with homemade Szechuan pepper oil, creating a hearty shumai. The chunky lamb meat and refreshing Szechuan pepper stimulate the appetite.

Shumai made with octopus, chicken, and shungiku, featuring the umami of dashi and the aroma of shungiku in a Japanese style.

A luxurious dish of chumaki wrapped fragrant in lotus leaves, filled with plenty of glutinous rice and ingredients. It is packed with the umami of sakura shrimp and dried scallops, along with the richness of braised pork belly.

A dish made with fluffy yam and chicken thigh steamed with spicy doubanjiang. The aroma and gentle spiciness create a captivating flavor.

A classic Taiwanese dish featuring tender braised pork belly and flavorful preserved mustard greens, served in a Taiwanese steamed bun called Guobao.

A classic Taiwanese bowl of rice topped with braised pork belly cooked slowly with spices, allowing the sweet and savory sauce to soak into the rice. The special bowl is a recipe inherited from the family of food director Wu Fangyu.

A refreshing tofu pudding made with tangerine and Sichuan pepper.