Chun Lai Ke Zai Mian Xian - Hou Shan Pi (Mei Shi, Gong Si Xing Hao Tuan Ti Huan Ying Wai Ding)

A classic Taiwanese snack, featuring red vermicelli thickened with bonito broth. The texture is smooth and rich. The mixed flavor includes both braised intestines and fresh oysters, usually seasoned with minced garlic, black vinegar, and cilantro.

Red vermicelli paste with braised intestines. The intestines are cleaned and braised until flavorful, with a chewy and springy texture, served with the rich bonito broth vermicelli.

Vermicelli paste featuring fresh oysters as the main ingredient. The oysters are blanched after being coated in starch, remaining sweet and plump, full of oceanic flavor. It's a classic combination with smooth vermicelli.

Plain vermicelli paste without toppings like braised intestines or oysters. Primarily to savor the sweetness of the bonito broth and the smooth texture of the vermicelli, suitable for those with lighter palates or who simply want to eat noodles.

Clear pork bone broth with soft and chewy white fish paste balls. The soup is usually sprinkled with celery seeds, white pepper, and crispy fried shallots for added aroma.

A common Taiwanese home-style soup. Made with pounded pork, the meatballs are firm and springy with a rich meaty flavor, served in a clear broth.

A combo soup featuring both fish balls and meatballs. You can enjoy two different textures at once: the soft and chewy fish balls and the firm and springy meatballs.

Traditional Taiwanese rice snack. Rice batter is mixed with minced pork and other fillings, then steamed into a bowl shape. The texture is soft and dense, similar to a savory pudding. Served with garlic-flavored soy paste, it has a balanced sweet and savory taste.

Southern-style zongzi cooked by boiling. The glutinous rice has a soft, sticky, and dense texture, with a fragrance of bamboo leaves. The filling typically includes pork belly, peanuts, and mushrooms, often served with soy paste and peanut powder.

A serving of braised intestines, ordered separately. Braised for a long time to remove any gamey taste and absorb the aroma of the braising liquid. The texture is tender and soft, a popular side dish.

A serving of blanched oysters, ordered separately. Fresh oysters are simply blanched to retain their original sweetness, often served with shredded ginger and dipping sauce.

White radish simmered until tender in broth. It absorbs the essence of the soup, tasting sweet, tender, and juicy, refreshing and palate-cleansing.

Braised tofu, usually firm or fried tofu. The porous texture of the tofu absorbs the savory braising liquid, resulting in a tender texture.