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After operating for nearly 50 years in Wanhua, it is known for using deep-sea squid from Hokkaido. After being fully rehydrated, blanched, and chilled, the dried squid becomes even more crisp, chewy, and elastic, breaking easily with a light bite. Dipped in a sweet and sour mustard sauce, it highlights the freshness of the squid. It is paired with mushroom braised pork rice, oyster soup, and mullet belly soup. The portions are not large, focusing on taste rather than filling, making it a rich and flavorful traditional Taiwanese lunch.