A Bo Dan Bao Mian

This is a dry mixed noodle dish, characterized by a poached egg on top of the noodles, with braised dried tofu and preserved mustard greens underneath. The flavor is savory and salty, with a rich, old-fashioned soy sauce aroma. It is recommended to break the poached egg and mix the yolk with the noodles and sauce before eating.

Transparent thin noodles made from mung beans, with a chewy and smooth texture. Usually served with dried tofu, preserved mustard greens, and a poached egg, drizzled with a special sauce. It is recommended to mix well and let the noodles absorb the sauce before eating.

Short, thick noodles made from rice flour, with a soft and chewy texture. Served with dried tofu, preserved mustard greens, and sauce, offering a simple flavor. Suitable for diners who prefer a rice-based texture; mixing enhances the flavor.

Fresh bean sprouts and chives are quickly blanched to retain their crispness. The texture is crisp and refreshing. Usually drizzled with a little dark soy sauce or braising liquid, it serves as a palate-cleansing side dish.

Simply blanched lettuce (Ching-Ching Greens), with a crisp and tender texture. The taste is sweet and fresh, drizzled with garlic soy sauce or braising liquid to enhance the flavor. It is a common Taiwanese blanched vegetable option.

Selected pork skin from black pigs, processed and cooked, rich in collagen. The texture is chewy and springy, not too greasy. Served with dark soy sauce and ginger slices for a unique flavor.

Meat from the jowl of the pig, with connective tissue, resulting in a tender yet elastic texture. The flavor is delicious and free of any porky smell. Usually sliced and blanched, served with ginger slices and dark soy sauce.