A Cao Chi Rou Geng

Red meat (lean meat) dumplings in a savory, thickened broth. Smooth texture, usually enhanced with black vinegar or cilantro.

Taiwanese-style stir-fried oil noodles, chewy noodles mixed with bean sprouts and chives, drizzled with special braising sauce or minced pork sauce, with a savory flavor.

Thin rice noodles stir-fried until soft and springy, absorbing the aroma of braising liquid and ingredients, a classic Taiwanese staple.

White rice topped with slow-cooked minced pork sauce, with a balanced ratio of fat and lean meat, rich in soy flavor, Taiwan's most representative comfort food.

Thin rice noodles added to the red meat soup, the noodles soak up the savory thickened soup, smooth and easy to eat.

Traditional yellow oil noodles paired with red meat soup, the noodles absorb the rich broth, offering a rich and satisfying texture.

White rice added to the red meat soup to make a soup rice bowl, the grains absorb the essence of the soup, suitable for diners who enjoy the texture of soup-soaked rice.

Eggs braised for a long time, with chewy and flavorful whites and a creamy yolk, possessing a rich soy sauce aroma.

Blanched bean sprouts, with a crisp and refreshing texture, usually drizzled with minced pork sauce or soy paste for added flavor.