可口豬肝湯麻醬麵

Classic Taiwanese dry noodles, tossed with rich sesame paste and special sauce after cooking. The texture is aromatic and smooth. Be sure to mix thoroughly before eating to coat every strand of noodle with the sauce.

Simple dry-mixed noodles, seasoned with traditional ingredients like lard, thick soy sauce, or scallion oil. Savory and aromatic, allowing you to taste the noodle's fragrance and the old-fashioned flavor of lard.

Noodle soup with fresh pork liver slices. The pork liver is properly blanched, tender, and not dry. The broth usually has ginger added to remove gaminess, tasting sweet and warming.

Noodle soup with "mouth edge meat" (pig's cheek meat). The meat is tender with collagen, offering an excellent texture, and pairs very well with clear broth noodles.

Noodle soup with cleaned duck intestines. The duck intestines are crisp and chewy, served with clear broth for a unique flavor.

Noodle soup with fresh oysters. The oysters are plump and fresh, full of oceanic flavor. The broth is usually flavored with ginger and pickled mustard greens.

Noodle soup with pork balls (Gong Wan). The pork balls are chewy and juicy, with a refreshing broth.

Clear soup made with fresh pork liver slices, with ginger added to remove gaminess and enhance flavor. The pork liver is tender and not powdery. The broth is clear and sweet, a common nourishing soup in Taiwan.

Clear soup made with "mouth edge meat" (pig's cheek meat). The meat is tender with a slight chewiness, offering a rich texture. It's very delicious with ginger soup.

Clear soup with crisp duck intestines, usually served with ginger and pickled mustard greens. The duck intestines are crisp and chewy, suitable for those who enjoy chewing.

Soup made with fresh oysters, with ginger and basil or pickled mustard greens added. The broth is full of fresh sea flavor.

A common Taiwanese soup containing chewy pork balls (Gong Wan). The broth is usually based on pork bone broth, sprinkled with celery seeds and white pepper.

Seasonal vegetables (like sweet potato leaves or lettuce) blanched and drizzled with thick soy sauce or minced garlic. The texture is crisp and refreshing.

Assorted cold side dishes displayed at the counter, such as dried tofu, seaweed, cucumber, etc. Refreshing and appetizing.

Pork tongue slices, blanched. The texture is chewy, crisp, and tender, with no gaminess. Served with ginger slices and dipping sauce.

Fresh pork heart slices, blanched. The meat is firm and elastic. Usually served with ginger slices and thick soy sauce.

Blanched pork belly slices with alternating layers of fat and lean meat (garlic pork belly). The texture is tender, rich in fat, and pairs perfectly with garlic soy sauce.

Fresh pork liver quickly blanched to maintain a tender texture. Rich in iron, it's a traditional nourishing side dish.

Blanched duck intestines, with a crisp texture. Served with ginger and sauce, it's a side dish with a unique texture, great with drinks.

Soaked squid, blanched and cut into pieces. The texture is crisp and springy. Usually served with mustard soy sauce or five-flavor sauce.

Meat from the pig's cheek area, blanched and sliced. The meat is tender with collagen, offering an excellent texture. Usually served with ginger slices and thick soy sauce.