A Ren Xiao Chi Dian

Yi mein is an egg noodle with a chewy texture. Dry yi mein is usually tossed with minced pork sauce or a special sauce, without broth, and is rich in aroma.

Mi kua are thick, round noodles made from rice flour, with a soft, chewy, and smooth texture. Dry mi kua are usually flavored with minced pork sauce or soy paste.

Fine noodles served with a light and savory broth, with shredded chicken breast. The flavor is refreshing and not greasy.

Thick rice noodles cooked in hot soup, usually flavored with chives and crispy fried shallots. The broth is light and sweet, and the noodles are slippery.

Yi mein noodles cooked in soup. The wide, flat, wavy noodles absorb the essence of the broth, offering a smooth and soft texture.

A Taiwanese specialty snack. The wrapper is made from sweet potato starch, creating a translucent and chewy skin. The filling contains marinated pork chunks and diced bamboo shoots, usually served with a special sweet chili sauce.

A traditional rice dessert, usually containing taro chunks, cooked in low-temperature oil. The texture is dense and soft, served with soy paste and sweet chili sauce.

Soup made with pork jowl meat. This cut is tender with connective tissue, offering an excellent texture and a fresh, sweet broth.

Traditional nourishing herbal soup. Typically made with pork intestines or stomach as the main ingredient, stewed with Chinese herbs like Chinese yam, lotus seeds, poria cocos, and gorgon fruit. The soup is warm, mellow, and rich, with a faint aroma of herbal wine.

A clear broth with a whole poached egg (soft or hard-boiled). Simple and nutritious, it's a great accompaniment to dry noodles.

A classic soup where beaten egg is poured into hot broth to form tender egg ribbons. Usually seasoned with chopped scallions and a little sesame oil.

The soup contains special meatballs, usually mixed with shredded shiitake mushrooms, shredded meat, and other ingredients. The texture is rich and springy.

Blanched pork jowl meat, tender with a slight gelatinous texture. Typically served with shredded ginger and a rich soy paste.

Taiwanese-style pickled napa cabbage, presenting a golden hue. It has a balanced sweet and sour flavor with garlic and a hint of spice, offering a crisp and appetizing texture.

Simply blanched seasonal green vegetables, retaining their original flavor and nutrients. Drizzled with garlic soy sauce or minced pork sauce for flavor.

Crispy small dried fish paired with fried peanuts. Salty, fragrant, and crunchy with a rich texture, it's a popular dish to accompany drinks or as an appetizer.

Fried triangular or square tofu cubes with a slightly chewy, golden-brown crust and a soft, juicy interior. Usually served with a sauce.

Fresh cucumber chunks, smashed and marinated with garlic, vinegar, and sugar. The texture is crisp and refreshing, with a sweet and sour flavor that cuts through richness.

Black fungus shreds, marinated and seasoned. The texture is crisp and chewy, with a sour and appetizing flavor, rich in dietary fiber.