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Ming Fu's signature dish, "Yi Pin Fo Tan Qiang," needs to be reserved in advance. It is cooked for 5 hours with ingredients such as abalone, pig's trotters, water chestnuts, and bamboo shoots, resulting in a clear, fresh, and gelatinous broth. The traditional "Gu Zao Guazi Ji" stewed with a old hen, and the "Bao Yu Nu Mi Ji" filled with glutinous rice and cooked together with abalone, are both delicacies that make food lovers drool. Ming Fu only has 6 tables, and no takeout is available, so those who wish to taste classic Taiwanese cuisine are advised to make a reservation in advance to avoid disappointment due to full capacity. During meals, the staff often move between tables to chat with customers, capturing their hearts with traditional Taiwanese cuisine and warm hospitality. Ming Fu is very modest about being selected as a Michelin one-star restaurant, and the restaurant only said, "It's most important for the guests to enjoy their meals." Ming Fu Restaurant selects the highest quality ingredients, such as abalone, shark fins, scallops, fish lips, and matsutake mushrooms, to make broth, which is slowly cooked for over 6 hours. The broth is clear and delicious, attracting many Japanese tourists to come and taste it. There are only 6 round tables in the restaurant, so when you come here, you must remember to make a reservation. Ming Fu has many signature dishes, with the first being Fo Tan Qiang. A pot ranges from 3,000 to 9,000 NT dollars. High-quality ingredients such as shark fins, abalone, squid, scallops, matsutake mushrooms, chicken gizzards, white ginkgo nuts, and caterpillar fungus are used to cook the broth. The broth is slowly cooked to combine the flavors of the ingredients. A sip of the clear broth is unexpectedly sweet. The fish fins are sliced, the abalone is crisp, the winter mushrooms are thick, and the pig's stomach is soft and smooth. Each ingredient is real and well-prepared. All the dishes here are made by the owner and head chef, Master Ming. In addition to Fo Tan Qiang, there are many kinds of Taiwanese dishes, such as garlic mashed oysters, grilled black cod roe, wild vegetable mountain su, and crispy pig's intestines. No matter what kind of dishes, under Master Ming's cooking, they all become delicious dishes. When customers come, they can order a pot of Fo Tan Qiang, and the rest will be personally recommended by Master Ming, who selects the best seasonal fresh ingredients, making every visit a different and enjoyable experience.