69 nián lǎo diàn miàn tān (mǐ fěn tāng)

Braised dried tofu with a firm and chewy texture. Usually sliced and drizzled with thick soy sauce and scallions, it has a light bean aroma and braising liquid flavor.

Braised seaweed knots or slices, soft with a slight crispness. Rich in oceanic flavor, it's very appetizing when eaten with shredded ginger and thick soy sauce.

Eggs long-simmered in braising liquid, with Q-bouncy albumen and a creamy yolk. A common side dish in Taiwanese snacks.

A rice cake made from glutinous rice and animal blood, soft and sticky. It has a sweet and savory flavor after braising, usually eaten with dipping sauce.

Radish stewed until tender and flavorful, having absorbed the essence of the broth. Sweet and juicy, it melts in your mouth.

Golden on the outside, soft on the inside fried tofu that has absorbed plenty of braising liquid. Juice will overflow when bitten, with a rich flavor.

Specially marinated duck egg with a semi-transparent dark brown albumen and a thick yolk. It has a unique ammonia and umami flavor, usually eaten with thick soy sauce and tofu.

A cylindrical fish paste product, Q-bouncy and chewy. It has a sweet fish flavor and soy sauce aroma after braising.

A type of soy product, layered and pressed, with a firm texture similar to chicken. Absorbs soup after braising, with a rich flavor.

A common Taiwanese fish paste product, soft, Q-bouncy, and sweet. Usually cut into strips and eaten with sweet chili sauce or thick soy sauce.

Cleaned and braised pork tongue, tender with a slight crispness. No gamey smell, tastes even better with shredded ginger.

Cleaned and braised pig skin, rich in collagen. Q-bouncy and smooth in texture, it's a top choice for those who love collagen.

Blanched or braised pork heart slices, crisp and chewy. Usually eaten with shredded ginger and thick soy sauce, with a delicious flavor.

Cleaned pork lung, tender with a slight airy texture. Absorbs soup well, with a unique flavor.

Pork stomach, processed and stewed for a long time. Thick and crisp in texture, it becomes more flavorful with chewing, with no gamey smell.

Pork bladder, similar in texture to pork tripe but more Q-bouncy and resilient. Usually sliced and eaten with shredded ginger and dipping sauce.

Pork soft bone with a small amount of meat, crisp in texture with a satisfying crunch. Ideal for those who enjoy chewy textures.

Chilled silken tofu topped with preserved egg, drizzled with thick soy sauce and sprinkled with bonito flakes and scallions. Smooth and cool in texture, this is a classic cold appetizer.

Smoked or braised pork head skin and ears, rich in collagen and cartilage. Crisp and chewy in texture, with a rich aroma.

Meat from the sides of the pig's cheeks, with some fascia but very tender. Delicate and sweet in flavor, it's a popular choice in 'black and white cuts'.

Diaphragm muscle connected to the pork liver, with some fascia. Very Q-bouncy and chewy, with a rich meaty flavor that intensifies with chewing.

Cleaned and braised pork large intestine, soft, glutinous, and rich. Usually braised until flavorful, with a unique fatty aroma, not greasy.

Pork's small intestine, containing a powdery digestive fluid essence. The outer skin is Q-bouncy, the inside is tender, with a unique bittersweet taste.

Pork oviduct, curled in appearance. Very crisp and refreshing in texture, with no greasiness, usually eaten with dipping sauce.

The front part of raw intestine, thicker and crisper than regular raw intestine. Ideal for those who enjoy a crunchy texture.

Egg drops formed by whisking eggs into hot soup. Smooth and tender in texture, it enhances the flavor and nutrition of the soup.

Dry tossed noodles drizzled with a special rich sesame sauce, with a fragrant aroma. Usually served with a small amount of vegetables. Mix well before eating to coat the noodles with the sauce for a smooth and rich texture.

Fine noodles deep-fried then cooked into a soup, with a unique oily aroma. Smooth and soft in texture, with a sweet and clear broth.

A classic Chinese noodle soup with broth, noodles, and a few vegetables. Light and simple in flavor, suitable for those who want a hot soup and a filling meal.

Noodles without soup, drizzled with minced pork sauce or special sauce. The noodles are Q-bouncy and flavorful, with a savory aroma after mixing.

A classic Taiwanese dish of white rice topped with slow-cooked minced pork gravy. Rich in fat and balanced between sweet and savory, it's perfect with rice.

A soup made with thick rice noodles, usually in a pork bone broth. The rice noodles absorb the soup, making them smooth. Sprinkled with celery seeds and pepper for flavor.

A soup combining chewy pork meatballs and smooth egg drops. The broth is savory, offering both meat and egg flavors with a rich texture.

Clear soup with plenty of seasonal vegetables. Light and refreshing in flavor, suitable for pairing with strongly flavored main dishes or appetizers.

Clear soup with vegetables and egg drops. Nutritious and balanced, with a light and refreshing flavor, not greasy.

A soup primarily featuring pork meatballs. The meatballs are firm and Q-bouncy, with savory juices when bitten. Served with a clear broth.

Blanched seasonal vegetables (e.g., sweet potato leaves or lettuce), drizzled with braising liquid, thick soy sauce, or minced garlic. Retains the vegetables' crispness and nutrients.