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It only sells one kind of boiled squid, with three portion sizes: half tail, large tail, and extra large. The squid is carefully selected from Argentina, sun-dried in spring and autumn. It is thick, has good moisture retention, and has the best crispness and tenderness after being blanched. The squid, kept moist in the refrigerator, is cut diagonally at 45 degrees into flower-like slices, then quickly blanched in hot ginger soup. As soon as the color turns red, it is removed and served. The squid, which has absorbed the fragrance of ginger juice, is thick and has a strong chewiness. It is served with tender ginger threads and green onion flakes, and is eaten with wasabi and a special sauce. The slightly salty and spicy taste leaves a pleasant aftertaste.