A Ma De Mi Fen Tang

The fattest end part of the pig's large intestine, tender and chewy, rich in flavor after braising, suitable for serving with shredded ginger.

Pig large intestine, chewy texture, with a unique fatty aroma, usually boiled and cut into sections, served with soy paste.

The front part of the pig's small intestine, containing semi-digested food, becomes soft and has a unique powdery texture after cooking.

Pig small intestine, with a firm and chewy texture, cleaned without any gamey taste, a common item in 'black and white cuts'.

Meat from the sides of the pig's cheeks, with a slight marbling of tendons, offering a tender, sweet, and fresh taste that is highly favored by diners.

Pig's diaphragm muscle, with fascia, the meat is firm and juicy, with a rich layered texture.

Pig tongue meat, firm and elastic, with a delicate texture, boneless.

Meat taken from the pig's head bone, tender and gelatinous, with a unique flavor.

Lean meat from the pig's head bone, less fat, tender and not dry.

Pig eyes and surrounding tissues, rich in collagen, with a unique soft and chewy texture.

Pig's gum meat, also known as 'heavenly ladder', with a crisp and springy texture, distinct layers.

Pig's esophageal cartilage, with a hard and crisp texture, offering a unique crunch when chewed.

Pig's main artery, with thick walls, extremely crisp texture, no fat.

Cleaned and cooked pig lung, tender with a slight elasticity, absorbing the broth for a great flavor.

Pig's cartilage, with a crisp texture, suitable for diners who enjoy chewing.

Thinner pig cartilage or meat near the bone, with a tender and crisp texture.

Cleaned pig skin, rich in collagen, with a chewy, smooth texture and no greasiness.

Pig's bladder part, cleaned to remove any odor, with a texture similar to pig stomach but chewier and tougher.

Fried tofu slow-cooked in bone broth, absorbing the soup, juicy and tender when bitten, full of bean flavor.

White radish slow-cooked in bone broth, tender and sweet, melts in your mouth with the savory flavor of the broth.

Fresh water bamboo shoots blanched, tender, crisp, and sweet, with a refreshing flavor, known as 'beauty's legs'.

Soup made with thick rice noodles and rich broth simmered from bone stock, sprinkled with celery and pepper for flavor, smooth texture.

A classic Taiwanese snack. White rice topped with slow-cooked braised minced pork, savory and pairs well with rice, with a balanced fat-to-lean ratio.

Pig's stomach part, thick and chewy meat, properly cleaned without odor, firm texture.

Pig heart slices, firm and elastic, with a delicious flavor.

Fresh pig liver cooked in soup, controlled heat to keep the liver tender and not powdery, with a clear and nourishing broth.

Cleaned pig brain cooked in soup, with a creamy and tender texture like tofu pudding, rich and unique flavor.

Pig's oviduct part, extremely crisp texture, shaped like a small tube, no gamey taste, an excellent texture part.

Smooth and tender pig blood cubes in clear broth, usually with chives and pickled vegetables for added flavor, delicate texture.

King oyster mushrooms cut into pieces and blanched, with a chewy and juicy texture similar to abalone, refreshing and healthy.

Eggs braised in soy sauce for a long time, the egg white is chewy and flavorful, the yolk is creamy.