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Boss Peng Zhuangrui pointed at the signature dish, yu ni xiang su ya (mashed taro with crispy duck), and said, "The duck meat under the slice is wrapped with the large island taro paste, which has been pre-seasoned with a little lard and pepper salt, then steamed. After that, it is deep-fried in hot oil until the surface turns golden brown and then taken out. If the oil temperature is not high enough, the taro paste will fall apart. If the oil temperature is too low, the center will not be fully cooked. It all depends on years of experience to judge." The outer layer of the fried taro duck is crispy and fluffy. When eaten, the outer layer is crispy without being greasy, and upon biting, it reveals a delicate sweet aroma of the taro paste, followed by the juicy and elastic texture of the duck meat. The rich layers make it hard to stop eating. Other popular signature dishes include crispy skin chicken, Qiongshan tofu, and Kyoto ribs. It can be said that these dishes are often on the table of customers in the restaurant. At about 300 NT dollars per dish, the prices are considered very reasonable.