Taiwanese Cold Peanut and Sesame Noodles
台式涼麵
Taiwanese Peanut Noodles are best enjoyed in the early mornings after a long night of KTV, but we won't blame you if you eat them for dinner on a hot summer day in August.
Run Bing 潤餅 and Spring Roll 春捲
Run Bing (潤餅), or Taiwanese Spring Roll, is a customary dish. Families gather around a table and wrap fresh and lightly cooked ingredients in spring roll skins.
Sichuan Spicy Cold Noodles with Su Chili Crisp
四川涼麵
A spicy, sweet, tangy cold noodle dish from Yi Reservation, featuring Su Chili Crisp. Perfect for hot summer days.
Lu Rou Fan
滷肉飯
Lu Rou Fan is like the Sunday Sauce of Taiwan—a rich and aromatic five-spice pork ragú whipped up from simple and inexpensive ingredients.
Tainan Style Zongzi
台南肉粽
Sticky Rice Dumpling, or Zong 粽 (pl. Zongzi 粽子), is a simple but ingenious food format—glutinous rice is packed tightly into a tetrahedral funnel made of bamboo leaves and tied off with straw or twine.
Chinese Broccoli with Soy Paste
醬油膏芥藍
Taiwanese Soy Paste can dress up a simple steamed or blanched veggie dish on any occasion, whether for a quick weekday lunch or a side dish for your banquet spread.
Scallion Oil Noodles
蔥油拌麵
One of our signature dishes and our favorite way to use Taiwanese soy paste (also known as thick soy sauce). Simple ingredients, some patience, and a little bit of technique go a long way in this crowd-pleasing noodle dish.
✕