A Jiao Hong Shao Rou Liu Mei Li

A simple clear noodle soup, usually flavored with chives or scallions. Light in taste, allowing you to savor the noodle aroma and the freshness of the broth, a common traditional staple in Taiwan.

Noodles with several fresh meat wontons. The wonton wrappers are thin and the filling is tender. Paired with a refreshing broth and noodles, it's rich in texture and satisfying.

Noodles with fresh pig heart slices. The pig heart is crisp and tender, and the broth usually contains ginger slices to remove gaminess, resulting in a delicious flavor.

Noodles with fresh pig liver slices. The pig liver is cooked to perfection, tender and not dry, with a rich broth and the unique aroma of pig liver.

Noodles with thick-cut pig tongue. The pig tongue is firm and chewy, with a unique texture, a classic flavor from traditional Taiwanese noodle stalls.

Noodles topped with crispy fried braised pork. The braised pork is crispy on the outside and tender on the inside, with a red yeast aroma. It's delicious whether served in soup or dry.

A mixed noodle dish with abundant ingredients, usually including meat slices, seafood, pig liver, and vegetables. The broth is fresh and sweet, allowing you to taste multiple textures at once.

A clear soup made with fresh seasonal vegetables, lightly seasoned. Refreshing and suitable as a palate cleanser after a meal.

A bowl of hot soup containing several fresh meat wontons. The broth is refreshing, garnished with celery or scallions, warming and delicious.

A soup made with fresh pig heart slices. The pig heart is crisp, and ginger slices are usually added to enhance the flavor and remove any gaminess.

A classic Taiwanese soup with tender pig liver. The broth is rich and sweet, traditionally believed to be good for blood, and often served with ginger slices.

A soup featuring thick-cut pig tongue. The pig tongue is firm and elastic, with a unique texture and a sweet, clear broth.

A mixed soup with a variety of ingredients, including meat, offal, and vegetables. Rich in texture and with a delicious broth.

A platter of the signature braised pork, usually including both fatty and lean cuts. Crispy on the outside, well-marinated, it's a must-order signature dish.

Pig stomach cooked with pickled mustard greens. The pig stomach is cleaned thoroughly with no gamey smell, and has a chewy texture. Paired with the sour and salty flavor of the pickled mustard greens, it's very appetizing.

Cooked wontons tossed in a special spicy red oil sauce. The wonton wrappers are thin and smooth, and the sauce is spicy and numbing, full of flavor.

Traditional Taiwanese fried braised pork, marinated with red yeast rice and then deep-fried. Crispy and reddish on the outside, juicy on the inside, with a balanced sweet and savory flavor.

The front part of pig intestines, which is thicker and crunchier than regular intestines. Usually blanched and served with ginger slices and soy paste.

Simply blanched seasonal vegetables, drizzled with soy paste or braising liquid. Crisp and refreshing, a balanced and nutritious dish.

Crispy pig intestines, carefully cleaned and blanched. They have a unique crunch when bitten, a common Taiwanese 'black and white cut' dish.

Freshly blanched cuttlefish (medium squid), sweet and springy. Usually sliced into rings and served with five-flavor sauce or soy sauce with wasabi.

Blanched pig stomach slices, chewy and springy. Cleaned thoroughly with no off-odor, a classic offal side dish.

Famous Taiwanese smoked shark. The shark meat is smoked, with a tender texture and a slight smoky aroma. Often eaten with soy sauce and wasabi.

Blanched pig liver slices, cooked with precise heat to maintain a tender texture. Drizzled with a simple sauce and ginger slices, it has a rich flavor.

Blanched pig heart slices, firm and elastic. Delicious and without any gaminess, suitable for those who enjoy offal.

Thick-cut blanched pig tongue, tender yet chewy. Simple seasoning enhances the natural sweetness of the pig tongue.

Cleaned blanched pig skin, chewy and rich in collagen. Usually drizzled with soy paste and ginger slices, a popular and affordable side dish.