A Guo Zai Traditional Qie Zai Noodles

Sliced pig's heart, firm and crisp after blanching. Usually served with shredded ginger and thick soy sauce, with a simple and fresh flavor.

Exceptionally tender and powdery pig liver. Delicate and smooth texture, not dry or tough like regular pig liver, rich flavor.

Sliced pig's tongue. Tender with a slight crispness, delicate meat, a common 'black and white cut' dish.

Pork stomach. Cleaned and stewed to a tender and chewy consistency.

Pork diaphragm muscle. Contains connective tissue, with a half-tendon, half-meat texture, very chewy, and sweet meat flavor.

Pork belly with alternating layers of fat and lean meat. Sliced after blanching, rich in fat aroma, tender texture.

Meat from the sides of the pig's face. Very tender and juicy, with a slight gelatinous texture, requiring little chewing.

Pork large intestines. Cleaned and then braised or blanched. Soft, fatty, and rich in flavor.

Boiled whole chicken, cut into pieces (quarter chicken). Retains the original flavor of the chicken, with tender skin and meat, usually served with garlic soy sauce.

Salt-boiled or smoked duck meat, cut into pieces (quarter duck). Firm and sweet meat with a unique flavor.

Goose gizzard. Hard and chewy texture, sliced for consumption, no gamey smell.

Goose intestines. Very crisp and refreshing texture, usually blanched and served with bean sprouts and leeks.

Fresh shrimp simply blanched. Sweet and springy texture, served with wasabi or soy sauce after peeling.

Blanched sliced abalone. Crisp texture, usually served with five-flavor sauce, shredded ginger, and basil.

Deep-fried eel pieces marinated in red yeast rice. Crispy exterior with a red yeast aroma, firm fish meat, may contain small bones.

Boneless Milkfish Belly. Rich in fat, tender and delicious meat, highly nutritious.

A cephalopod similar to squid. Meat is thicker and more tender than tube squid, with a sweet flavor.

A cake made from glutinous rice mixed with pig's blood. Soft and chewy after steaming, especially delicious drizzled with thick soy sauce and peanut powder.

Fish Roe Salad. Usually sliced cooked fish roe, with a distinct granular texture, often served with mayonnaise.

Shark stomach. Crisp and chewy texture, usually served cold or blanched.

Smoked shark meat. Rich smoky aroma, tender meat with skin, high in collagen.

Marinated salted clams. Marinated with soy sauce and garlic, salty and appetizing, a classic cold dish to accompany drinks.

Flour-coated deep-fried pork belly or lean meat. Crispy and reddish exterior (usually with red yeast rice), juicy and sweet-savory meat.

Deep-fried wontons. Golden crispy wrappers filled with minced pork. Crispy like crackers.

Long rolls filled with shrimp paste, deep-fried until crispy outside and tender inside. Full of fresh flavor.

Despite its name 'chicken roll', it's usually made of pork and vegetables like onions wrapped in tofu skin and deep-fried. A traditional Taiwanese snack, crispy outside and soft inside.

Fish cake with shredded burdock, deep-fried to a unique aroma and chewy texture.

Cleaned pork skin. Cooked until soft, chewy, and translucent. Rich in collagen, with a slippery and chewy texture.

Fresh tofu, deep-fried. Slightly crispy exterior, tender and bean-flavored interior, usually served with thick soy sauce.

Deep-fried tofu cubes, usually braised in broth, absorbing the rich gravy. Tender and juicy.

Cold dish. Soft tofu topped with halved preserved eggs, drizzled with thick soy sauce, and sprinkled with bonito flakes and scallions. Smooth and refreshing texture.

Braised dried tofu. Firm texture with a light braised flavor.

Braised sea knot. Moderately tender, with oceanic and braised flavors.

Braised egg. Chewy egg white with a colored appearance, dense yolk, full of braised flavor.

Sliced pig's ears. Contains white cartilage, crisp texture, well-braised and flavorful, with a smoky aroma.

Deep-fried or roasted peanuts. Crispy texture, sprinkled with salt, a classic snack to accompany drinks.

Salad Bamboo Shoots. Cooked and chilled bamboo shoots cut into pieces, topped with mayonnaise. Crisp and sweet texture like a pear, refreshing and cooling.

Seasonal Blanched Vegetables. Blanched and drizzled with lard, thick soy sauce, or braised meat sauce. Common vegetables include sweet potato leaves or bok choy.

Blanched bean sprouts. Crisp and refreshing texture, served with sauce.

Blanched leek cold dish. Drizzled with bonito soy sauce or thick soy sauce, crisp and tender texture with a strong leek flavor.

Clear soup made with a whole piece of boneless milkfish belly. Delicious broth, rich in fish fat, usually with shredded ginger to remove fishiness.

Clear soup made with fresh clams. The broth is full of oceanic freshness, enhanced with shredded ginger and rice wine.

Fresh pig liver soup. Tender liver, sweet broth, good for iron supplementation.

Sliced pork stomach soup. Usually served with pickled mustard greens or shredded ginger, the broth has a slight sourness or freshness, and the stomach is Q-bouncy.

Diaphragm meat (skirt steak) soup. Meaty with tendons, chewy texture, rich and sweet broth.

Pork aorta soup. Very crisp and springy texture, with a unique chewiness.

Clear soup made with chicken or duck offal (such as gizzard, liver, heart). Rich in variety, with a clear and refreshing broth.

Wonton Soup. Small wontons with thin wrappers filled with minced pork. The broth is usually sprinkled with celery seeds and white pepper.

A home-style soup made with seaweed and egg drops. Smooth texture, with oceanic and egg flavors, simple and refreshing.

Hsinchu-style pork meatball soup. Q-bouncy and juicy meatballs, with broth bursting out when bitten.

Soup with stuffed fish balls. Fish paste exterior filled with minced pork filling, Q-bouncy outside and fragrant inside.

Fresh perch pieces cooked in soup. Delicate fish meat, fresh and delicious broth, believed to aid in recovery.

Steamed white rice.

White rice drizzled with fried shallots in chicken or pork oil. Fragrant and very appetizing, simple yet delicious.

Taiwan's national dish. White rice topped with slow-cooked minced pork in gravy. Salty, fragrant, and pairs well with rice, with a gelatinous texture.

Traditional Taiwanese yellow egg noodles. Blanched in boiling water using a bamboo sieve ('cut'), resulting in a soft and chewy texture. Dry noodles are mixed with sweet chili sauce and fried shallots, while soup noodles are served with a refreshing bone broth.

Thin, long rice noodles. Delicate and elastic texture, easily absorbs soup or sauce.

Thick, flat, curly egg noodles. Slippery and chewy texture, with a slight egg aroma.

Thick, flat rice noodle product. White in color, smooth and tender texture, similar to Ho Fun but thicker.

Clear, thin noodles made from mung bean starch (vermicelli). Slippery and chewy texture, low in calories.

Simple white noodles. Lightly seasoned to emphasize the noodle aroma and the original taste of the broth or sauce.

Traditional herbal cooling tea. Brewed with various herbs, dark brown in color. Refreshing and cooling, with a slight sweetness and minty sensation.

Cleaning fee for bringing your own alcoholic beverages (per bottle).