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If you want to taste authentic Chaozhou cuisine in Taipei, you must not miss the Chao Pin Ji at Shen Wang Hotel. Although it has only been open for five years, it has received widespread praise. The head chef, Ho Ping-mu, who comes from Hong Kong and is from a family with a long history in the catering industry, has been engaged in Chaozhou cuisine for three generations, starting from his grandfather. Chef Ho started working in the industry at the age of 15 and has been in the field for nearly 40 years. His signature dish is "Chaozhou Braised Goose Slices," which uses a specially made aged braising sauce to perfectly braise a fat goose weighing 4 to 5 kilograms, making it juicy, tender, and not dry. It is then served with a homemade garlic vinegar dipping sauce. Whether it's the goose meat, braised goose intestines, goose red, or tofu, they cannot be simply described as "delicious." As for the "water gourd pan-fried dish," it is another classic at Chao Pin Ji. It is made with a type of sponge gourd, sweet potato flour, pickled vegetables, and eggs, pan-fried to a golden crisp, and has a flavor reminiscent of traditional Taiwanese cuisine, which is why it is popular among the older generation of Taiwanese people. Other dishes such as Chaozhou stir-fry, pan-fried Spanish mackerel, XO sauce fried noodles, and fresh shrimp chive dumplings, as well as specialty desserts like pan-fried noodles with sugar and osmanthus taro paste, are also the most popular dishes at Chao Pin Ji.