1. 爌肉與筍子豆干 (Signature Braised Pork & Bamboo Shoots / Khong-Bah)

• 經典台式大菜。厚切豬肉滷至肥而不膩、入口即化，搭配滷筍絲與豆干，記憶中的家鄉味。 / A Taiwanese classic. Thick-cut pork slab braised until buttery soft. Served with traditional braised bamboo shoots and tofu curd. 

2. 手切滷肉 (Hand-Cut Braised Pork Sauce / Lu-Rou)

• 堅持手切帶皮五花肉條，細火慢熬釋放膠質。這是精燉的「滷肉燥」，適合淋在白飯上享用。 / Hand-cut pork belly strips braised to perfection. A savory, collagen-rich meat sauce designed to be poured over steamed rice. 

3. 慢燉紅燒牛腩 (Slow-Braised Beef)

• 🍲選用上等牛腩長時間慢火燉煮，肉質軟嫩入味，紅白蘿蔔吸滿精華湯汁，拌飯一絕。 / Premium beef brisket slow-cooked for hours until melt-in-your-mouth tender. Served with savory daikon radish that has absorbed the rich broth.

4. 枸杞米酒松板豬 (Pork Jowl with Goji Berry & Rice Wine)

• 選用珍貴的「黃金六兩」松板肉(豬頸肉)，口感脆嫩彈牙，佐以米酒與麻油爆炒，香氣迷人。 / Using the rare "Pork Jowl" cut, known for its unique crunchy-tender texture. Stir-fried with sesame oil, rice wine, and sweet goji berries. 

5. 台式三杯小卷 (Three-Cup Squid with Basil)

• 台灣熱炒店靈魂。麻油、醬油、米酒黃金比例，搭配大量九層塔與老薑爆炒，鮮味十足。 / The soul of Taiwanese stir-fry. Fresh squid cooked in a "Three-Cup" glaze of sesame oil, soy sauce, and rice wine, finished with aromatic Taiwanese basil. 

6. 古早味蛋酥白菜滷 (Classic Braised Napa Cabbage with Golden Egg Crisp)

• 用手作「金黃蛋酥」與乾香菇提鮮，慢火煨煮大白菜，釋放蔬菜天然甜味。 / A shrimp-free version of the classic. Slow-braised Napa cabbage with dried Shitake mushrooms and our signature "Egg crisp" for a deep, savory umami. 

7. 酸白菜佐白肉 (Fermented Sour Cabbage with Pork Belly Slices)

• 使用天然發酵酸白菜，酸香開胃，搭配鮮嫩白肉片，解膩首選。 / Naturally fermented cabbage cooked with tender pork slices. The clean acidity cuts through richness and stimulates the appetite.