A Lai Tian Bu La

Classic Taiwanese snack. Various tempura (fish cakes, fish balls, etc.) made from fish paste are cooked in radish broth. After serving, it is drizzled with a special sweet and spicy sauce. The texture is soft, chewy, and delicious. The local way to eat it is to mix the remaining sauce in the bowl with hot soup and drink it after finishing the ingredients.

Add glass noodles (mung bean vermicelli) to the signature tempura. The glass noodles absorb the broth and special sauce, offering a smooth and slippery texture. Paired with the chewy fish paste products, it increases satiety.

Pork balls made by pounding pork are cooked in soup. The pork balls have a firm and elastic (chewy) texture, with juice when bitten. The broth is usually a refreshing bone broth, seasoned with celery seeds for flavor.

Refreshing broth with glass noodles (mung bean vermicelli). After cooking, the glass noodles become transparent, with a smooth and delicate texture. The broth is light and sweet, suitable for those who want something hot but not too greasy.