Wen Ge Xiang Zai Kou Mi Fen Tang

Thick rice noodles cooked in pork bone broth. The texture is smooth and easy to swallow, with a rich and sweet broth. Usually sprinkled with celery seeds and white pepper for flavor.

Taiwanese stir-fried oil noodles, drizzled with special braised pork sauce and gravy, with a savory, chewy, and springy texture. Paired with crisp bean sprouts, it's a classic old-fashioned flavor.

Fine rice noodles stir-fried until fluffy and elastic, drizzled with braising liquid and minced pork sauce. The texture is dry and not greasy, with a subtle rice aroma.

A combination of half stir-fried noodles and half stir-fried rice noodles. Enjoy the smoothness of the oil noodles and the fluffiness of the rice noodles simultaneously, creating a rich layering of textures.

Blanched noodles tossed with lard, soy paste, or sweet and spicy sauce. Simple and unpretentious, each bite is full of savory flavor.

Blanched fine rice noodles mixed with braised pork sauce. The rice noodles absorb the oil and savory flavor, with a moist and smooth texture.

Crystal clear vermicelli noodles, blanched and tossed with sauce. The texture is chewy and slippery, easily absorbing the flavors of the sauce.

Wide, flat rice noodles with a soft, glutinous texture and rice aroma. Tossed with special sauce, it's full of flavor.

Traditional Taiwanese noodle soup. Noodles are blanched in boiling water and then placed in broth. Served with chives, bean sprouts, and minced pork sauce, the broth is light and sweet.

A noodle soup dish with fine rice noodles in broth. The refreshing broth complements the soup-soaked rice noodles, making it warm and smooth.

A noodle soup dish featuring vermicelli noodles. The vermicelli is smooth, paired with delicious broth and toppings.

Soup noodles made with wide, flat river noodles. The noodles are tender, and the broth is light, suitable for those who prefer a refreshing taste.

Fresh pork blood cubes cooked in soup. The texture is smooth and jelly-like. The broth is usually seasoned with pickled mustard greens, chives, and satay, giving it a rich aroma.

Fried tofu puffs simmered in broth. They burst with juice when bitten. The texture is tender, with a blend of bean flavor and meat broth.

Pork balls made from pork paste, with a firm and chewy texture. The clear soup is sprinkled with celery and white pepper, simple and delicious.

Soup made with pork diaphragm meat, which has some connective tissue, resulting in a tender yet chewy texture. The broth is delicious.

Cleaned pork intestines cooked in soup. The texture is chewy and springy. The broth is light and has no gamey taste.

A type of pork small intestine with a powdery substance inside and a chewy exterior. It's a unique Taiwanese offal soup.

Pork cheek meat, with a delicate, tender texture and collagen. Sweet and fresh after being cooked in soup, suitable for all ages.

A clear soup made with fresh seasonal vegetables. It is light and refreshing, suitable for pairing with rich main dishes.

Braised fried tofu puffs. The exterior is savory, and the porous interior is filled with braising liquid, resulting in a tender texture.

Dense soy product, well-braised and flavorful. Chewing releases a rich soy and savory aroma.

Layered tofu skin that absorbs a large amount of braising liquid. The texture is soft yet chewy, with a rich flavor.

A soy product with a dense texture, similar to chicken. Savory and flavorful after braising, it's a popular side dish.

Crisp and tender seaweed with a fresh ocean flavor. Paired with braising liquid and chopped scallions, it's refreshing and cuts through richness.

Pork stomach, braised for a long time to remove any gaminess. Chewy and springy texture, becoming more flavorful with chewing.

Pork diaphragm meat with connective tissue. Tender after braising, with a chewy texture from the connective tissue. Rich in texture.

Plump pork large intestines, cleaned thoroughly with no odor. Braised until soft and flavorful, with a delightful fatty aroma.

Crispier pork small intestines, infused with braising liquid. Rich in texture when chewed, it's a common appetizer.

The fattiest part of the large intestines, with an excellent texture. The exterior is chewy, the interior is rich in fat, and it's very well-braised.

A common dish in 'black and white cut' selections. The intestines have a powdery texture inside. Very aromatic after braising, with a unique texture.

Pork tongue is crisp and tender, with no gamey taste. Sliced and drizzled with soy paste, it has an excellent texture.

Pork cheek meat, very tender and sweet, with a little collagen. Not fatty or greasy, very popular.

Cleaned pork lungs, with a soft and slightly crisp texture. Unique flavor after being infused with braising liquid.

Pork cartilage, which is crunchy to bite, with some lean meat attached. Suitable for those who enjoy a chewy texture.

Pork skin with subcutaneous fat removed, rich in collagen. Braised until springy and translucent, with a slippery texture.

Blanched pork blood cubes, served dry with sauce. The texture is smooth and tender, with a rich savory flavor.

Eggs braised to a deep brown color, with chewy whites and a creamy, flavorful yolk. The perfect accompaniment to noodles.

Blanched fresh seasonal vegetables, drizzled with garlic soy paste or minced pork sauce. Retains the vegetables' fresh sweetness and crisp tenderness.