A-Guo Qie Zai Mian

Freshly blanched squid, with sweet and chewy meat. Usually served with five-flavor sauce or mustard soy sauce.

The oviduct of a pig, blanched after processing. Extremely crunchy texture, no gamey smell, a common Taiwanese 'black and white cut' dish.

Fresh pork heart slices, blanched. Firm and elastic texture, tastes better with minced garlic soy sauce.

Meat from the sides of the pig's cheeks, with a slight marbling of tendons. The meat is tender, sweet, and not dry, a very popular side dish.

A Taiwanese specialty, made by smoking shark meat. It has a unique smoky aroma and a tender texture, usually eaten with mustard soy sauce.

Marinated pork belly, coated and deep-fried. Crispy on the outside, with alternating layers of fat and lean meat inside, savory and delicious.

Braised or blanched pig's ears, sliced. Contains cartilage, offering a crunchy texture and rich collagen.

Well-processed pork liver, with a tender and smooth texture, no gamey smell. Melts in your mouth with a sweet flavor.

Simply boiled pork belly with skin. Fatty but not greasy, with chewy skin and tender meat, best enjoyed with minced garlic soy sauce.

Meat from the diaphragm of a pig, with some connective tissue. Chewy texture with a rich meaty flavor.

Pork tail rich in collagen, with chewy skin. Usually braised or stewed, with a soft and glutinous texture.

Pork knuckle stewed until tender. Rich in collagen, with chewy skin and tender meat, infused with savory flavor.

Sliced goose meat cooked in saltwater. The meat is delicate and sweet, retaining the original flavor of the goose, juicy and not dry.

Goose thigh meat from active geese. The meat is firmer and more elastic, with moderate fat.

Sliced Taiwanese free-range chicken. The meat is firm and chewy, the skin is golden and shiny, with a richer flavor than regular chicken.

Thigh meat from free-range chicken. Tender and juicy, with elastic meat texture, a favorite part of the chicken.

Cleaned large intestine of pork. Soft and chewy texture, rich in fat and aroma, usually served with shredded ginger.

Cleaned and braised pig skin until soft and chewy. Rich in collagen, with a springy texture, often eaten with soy sauce paste.

Sliced dried tofu, braised. Firm texture, combining the flavor of tofu and braising liquid, a simple and delicious side dish.

Whole braised duck egg. The egg white is chewy and firm, the yolk is dense and rich, and the braising liquid is flavorful.

Deep-fried tofu cubes, absorbing soup or sauce inside. Soft and juicy texture, with a slightly chewy exterior.

Blanched squid slices after soaking. Crispy and refreshing texture, very appetizing with mustard soy sauce.

Raw wontons, uncooked, for customers to cook at home. The filling is usually seasoned minced pork.

Blanched sweet potato leaves, drizzled with minced garlic soy sauce or fried shallots. The texture is tender and rich in fiber.

Crispy and refreshing blanched bean sprouts. Simply drizzled with minced meat sauce or other sauces, offering a light and palate-cleansing taste.

Fresh seasonal green vegetables. Varies by season, simply blanched to retain the original flavor of the vegetables.

Blanched cabbage, with a sweet and crisp texture. Drizzled with sauce to enhance the flavor.

White radish simmered until tender in broth, then drained and served. The texture is soft and juicy, with a clear sweetness from the broth. Usually eaten with a dipping sauce.

Cooked wontons mixed with chili oil, vinegar, and sauce. The flavor is sour and spicy, with thin wrappers and fresh filling.

A common Taiwanese fish paste product. Chewy and soft after cooking, usually served with a special sweet and spicy sauce.

Bamboo shoots braised in chicken or pork oil. Crunchy and slightly sour texture, a traditional side dish that is very appetizing with rice.

Traditional Taiwanese noodle soup, using yellow oil noodles blanched and served in a rich pork bone broth. Topped with chives, bean sprouts, and fried shallots, the soup is sweet and clear, and the noodles are smooth.

Noodle soup featuring thin rice noodles. The rice noodles absorb the delicious broth, offering a delicate texture and a rich, old-fashioned flavor.

Simple clear broth with plain noodles. Usually uses wider white noodles, with a refreshing broth, garnished with chopped scallions and greens.

Classic Qie Zai noodles with springy fish balls. The fish balls add umami and textural richness.

Qie Zai rice noodle soup with fish balls. The rice noodles soaked in the delicious broth, paired with the crunchy fish balls, offer a double delight.

Light plain noodles with delicious fish balls. A simple yet satisfying combination.

Qie Zai noodles with fresh wontons. The wontons have thin wrappers and fresh fillings, a perfect match for noodle soup.

Rice noodles with wontons. Delicate rice noodles and smooth wontons, offering rich layers of texture.

Plain noodles with wide noodles and wontons. Very filling, with a delicious broth.

Classic Qie Zai noodles with a braised egg. The braised egg adds protein and flavor.

A bowl of rice noodles with a braised egg. A simple and nutritious choice.

Soft and fragrant white rice.

White rice drizzled with a special sauce made from fried shallots in oil. The aroma is enticing, a simple and delicious old-fashioned flavor.

White rice topped with tender hand-shredded chicken, drizzled with chicken oil sauce. The chicken is tender, and the rice is smooth and fragrant.

A large piece of braised pork belly (braised pork) served with rice. Moderate fat and lean meat, rich soy sauce flavor, very appetizing.

Fish balls added to clear broth. The soup is sweet and clear, and the fish balls are chewy and springy.

Fresh meat wonton soup with a pork bone broth base. Thin wrappers and generous filling, with a clear and refreshing soup.

White radish soup. The soup is extremely sweet and clear, and the radish is soft and juicy.

A whole piece of deboned milkfish belly cooked in soup. The fish belly is rich in oil, the meat is delicate, and the soup is fresh and nutritious.

Fresh oysters cooked in soup, usually with ginger to remove the fishy smell. The oysters are plump and sweet, full of oceanic flavor.

A traditional soup with pickled mustard greens and pork stomach. The soup is sour and appetizing, and the pork stomach is clean and chewy.

Qie Zai noodles without soup. Drizzled with special sweet and spicy sauce or soy sauce paste, stirred and eaten. The noodles are chewy and flavorful.

Dry-mixed thin rice noodles. Drizzled with sauce and fried shallots, with a dry texture and richer aroma.

Dry-mixed wide white noodles. Simply seasoned with lard or sauce, served with vegetables.

Dry-mixed "Qie Zai" noodles with fish balls. Enjoy the savory sauce of dry noodles and the chewy fish balls.

Dry-mixed rice noodles with fish balls.

Dry-mixed plain noodles with fish balls.

Dry noodles drizzled with rich sesame paste. Stirred to coat every noodle with the fragrant and rich sesame paste.

Dry-mixed "Qie Zai" noodles with wontons. The wontons are usually mixed with the sauce, offering a unique flavor.

Dry-mixed rice noodles with wontons.

Dry-mixed plain noodles with wontons.

Dry-mixed "Qie Zai" noodles with a braised egg.

Dry-mixed rice noodles with a braised egg.