老胡記米粉湯60年老店-伊通店

A classic Taiwanese snack, with soy-sauce braised minced pork drizzled over white rice. The flavor is savory and rich, with fatty meat that melts in your mouth. It is recommended to mix well before eating.

Boiled chicken is shredded and placed over white rice, then drizzled with special chicken broth or scallion oil. The flavor is relatively light, and the chicken is tender and juicy.

A dual delight combining chicken rice and braised pork rice. Enjoy the sweetness of shredded chicken and the savory richness of braised pork mince simultaneously, with a rich and layered texture.

Traditional braised pork rice topped with a generous amount of whitebait (dried small fish). Adds a crispy texture and oceanic flavor, rich in calcium.

An upgraded version of chicken and braised pork rice, with added whitebait. You can taste chicken, braised pork, and dried small fish all at once, with a very rich texture.

A deluxe version of braised pork rice, topped with fresh, plump oysters. The sweetness of the seafood perfectly combines with the savory richness of the braised pork.

A Northern Taiwanese style thick rice noodle soup, simmered with pork bone broth. The rice noodles are chewy and absorb the soup, which is sweet and clear. It is usually sprinkled with celery seeds and pepper.

Rice noodle soup with soft and creamy taro chunks. The aroma of taro blends into the broth, creating a rich flavor, a top choice for taro lovers.

Rice noodle soup simmered with a tomato base. The soup has a natural sweet and sour taste, refreshing and appetizing, suitable for those who prefer vegetable and fruit-based broths.

Shredded pumpkin (golden melon) stir-fried with rice noodles. The rice noodles absorb the natural sweetness of the pumpkin, with a golden color and moist, sweet texture.

Rice noodle soup with milkfish skin and meat. The fish skin is smooth, chewy, and rich in collagen, pairing perfectly with the refreshing broth for a smooth taste.

Rice noodle soup cooked with tender grouper slices. The grouper meat is delicate and flavorful, believed to have nourishing effects, with a sweet and clear broth.

Rice noodle soup with plenty of fresh clams. The seafood flavor released by the clams makes the soup extremely delicious, refreshing, and not greasy.

Rice noodle soup featuring fresh oysters as the main ingredient. Every bite is filled with plump oysters, bursting with oceanic flavor.

A famous delicacy from Southern Taiwan, featuring a whole milkfish belly. The fish belly is rich in fat, with tender meat, usually served with shredded ginger to remove any fishiness and enhance flavor.

A double seafood rice noodle soup combining chewy fish skin and delicious clams. The broth has rich layers, full of collagen and oceanic flavor.

A combination of oysters and clams, known as the "Double Fresh" rice noodle soup. The sweet flavors of both shellfish blend perfectly in the soup, making it very delicious.

A seafood rice noodle soup combining grouper slices and clams. The delicate fish meat and the sweetness of the clams complement each other, making it a luxurious soup.

A hearty rice noodle soup with a whole milkfish belly and clams. The richness of the fish belly fat balances the sweetness of the clams, making it highly nutritious.

A traditional noodle dish originating from Tainan. Characterized by minced pork, shrimp, garlic paste, and black vinegar, the broth is delicious, and the noodles are usually egg noodles.

A variation of Danzai noodles, but with rice noodles instead of noodles. Also served with minced pork and shrimp, the rice noodles absorb the essence of the soup better.

Traditional Hakka rice dish, with wide, flat rice noodles that are smooth and chewy. Usually served with fried shallots and meat slices, with a simple savory flavor.

A simple yet classic dry mixed noodle dish. Usually topped with special lard, soy paste, or fried shallots. The aroma is rich after mixing, representing the most authentic Taiwanese flavor.

Blanched slices of pork belly are placed over white rice, drizzled with a rich garlic soy sauce. The pork is tender and not gamey, with a strong, appetizing garlic flavor.

Selected pork belly (fat and lean layers) is boiled, sliced, and placed over rice. The meat is tender and can be eaten with soy paste, preserving the original flavor of the pork.

Uses precious Matsusaka pork (pork jowl), with a crisp and chewy texture. Usually simply seasoned or pan-fried to enjoy the natural sweetness of the meat.

Pork marinated in red yeast rice, coated and deep-fried, then sliced and placed over rice. The crust is crispy, and the meat is sweet and savory, a classic Taiwanese fried pork.

Pork trotters braised until tender and flavorful, rich in collagen. The skin is chewy, the meat is tender, and the sauce is rich and savory, making it a very satisfying main dish.

Fried tofu simmered in broth or braising liquid. Absorbs the soup, with a tender and juicy texture.

White radish simmered in braising liquid for a long time. The radish turns amber, melts in your mouth, and is full of the sweet and savory flavor of the braising liquid.

Crispy cucumbers are smashed and marinated with garlic, chili, and vinegar. The texture is crisp, with a sweet, sour, and slightly spicy taste, very appetizing.

Taiwanese specialty Moso bamboo shoots, usually braised with chicken broth or lard. The texture is tender and crisp, with a light bamboo aroma.

Smoked pig ears sliced into shreds. The texture is crisp and chewy (cartilage part), with a unique smoky aroma.

Chilled silken tofu drizzled with soy paste, topped with bonito flakes and chopped scallions. Smooth and delicate texture, refreshing and palate-cleansing.

Boiled and chilled purple eggplant drizzled with garlic soy sauce. Retains the eggplant's vibrant color and tender texture.

Boiled edamame pods, usually seasoned with salt and black pepper. A simple and healthy snack, best enjoyed by squeezing out the beans.

Blanched sweet potato leaves drizzled with garlic soy sauce or lard. The texture is soft and tender, rich in nutrients, and one of the most common blanched vegetables in Taiwan.

Seasonal vegetables (such as cabbage, Chinese lettuce, etc.) blanched and seasoned. Crisp and refreshing, providing dietary fiber.

Cleaned pork skin, blanched until chewy and springy. Rich in collagen, usually served with shredded ginger and soy paste.