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In the early days, enjoying the classic Taiwan-style cuisine crafted by Fuzhou chefs at Jiangshan Building in Dadaocheng was a fashionable and refined pastime for many political and business elites, as well as scholars and literati. As Jiangshan Building gradually declined, Huang Bingsen, a descendant of the famous Fuzhou chef, opened a small restaurant at the entrance of Guisui Street, bringing with him the authentic skills of Fuzhou seafood cooking, which still stands today. Red rice wine, sweet and sour, and quick stir-frying are the three characteristics of Fuzhou cuisine, which tends to be sour, sweet, and light. As the name implies, the owner is particularly proud of his signature dish, "water frog." The meat of the farmed water frog is delicate and sweet, and can be braised, made into a clear soup, or cooked with three cups of wine, and is said to have a texture similar to that of a local chicken. For those who are not brave enough to try the "frog freshness," you can try other classic Fuzhou dishes, such as stir-fried vermicelli with pork strips, red rice wine eel, stuffed pork with flour cakes, crispy tripe, vinegar-slicked noodles, and oyster tofu soup. You can experience the nostalgic deliciousness of the few remaining authentic Fuzhou cuisines in Taipei.