A Tu Ma You Ji (Lin Sen Original Store)

Classic Taiwanese winter nourishing delicacy. Chicken stir-fried in black sesame oil and old ginger, then stewed. The broth is rich and oily, with a hint of wine, tender chicken, and warms the body after consumption.

Fresh pork waist, cut into flower shapes, blanched in boiling sesame oil broth. The texture is crisp, tender, and springy, without any gaminess, very flavorful with the sesame oil broth.

Sesame oil soup made with lean meat slices. The meat is firm and not greasy, the broth is rich, suitable for diners who do not eat offal.

Sesame oil soup made with chicken breast slices. The meat is leaner, absorbs the sesame oil aroma, and is refreshing and not greasy.

Fresh fish pieces with a sesame oil broth base. The fish is delicate and fresh, combining the sweetness of seafood with the aroma of sesame oil for a unique flavor.

Plump fresh oysters in sesame oil broth. The texture is smooth and juicy, full of oceanic freshness, a great choice for replenishing energy.

Pork heart slices cooked in soup. The texture is firm and elastic, with a satisfying chewiness, very nourishing when paired with sesame oil ginger soup.

Pork liver slices quickly blanched. The texture is tender and not dry, rich in iron, a traditional blood-tonifying soup.

Offal usually refers to chicken and duck innards (like gizzards, hearts, etc.). The texture is crisp and chewy, and the sesame oil broth removes any gaminess from the offal.

Rice blood cake is a traditional ingredient made from glutinous rice and fowl blood. It has a soft, chewy, mochi-like texture and a rich aroma after being cooked in sesame oil broth.

Fine noodles cooked in sesame oil broth. The noodles are smooth and easy to eat, absorbing the essence of the broth, a simple yet satisfying staple.

Clear ginger broth with crisp and tender pork waist. No sesame oil added, allowing the original flavor of the ingredients to be appreciated. Light and delicious.

Lean meat slices in clear ginger soup. The broth is clear, the meat is tender, and the flavor is light, suitable for those who want hot soup without too much oil.

Chicken breast slices simmered in clear broth. A low-fat, healthy choice, the broth has a spicy ginger aroma.

Clear soup made with ginger shreds and fresh fish pieces. Rich fish flavor, sweet broth, a traditional Taiwanese fresh fish soup.

Fresh oysters with basil or ginger in clear soup. Oysters are plump and sweet, the broth is clear and refreshing.

Blanched pork heart soup. The texture is crisp and elastic, with ginger to remove any gaminess, simply delicious.

Pork liver clear soup, clear and flavorful. The pork liver is tender, a nutritious home-style soup.

Clear soup made with stewed chicken and duck offal. The texture is crisp, and the broth is clear and sweet.

Rice blood cake cooked in clear broth. The soft and chewy rice blood cake absorbs the clear broth, making it more refreshing than the sesame oil version.

Chicken soup simmered with ginseng tendrils. The broth has a unique ginseng aroma and a bittersweet taste, replenishing vitality.

Chicken stewed with traditional Si Wu (Angelica sinensis, Rehmannia glutinosa, Chuanxiong, White Peony root) medicinal herbs. The soup is dark, with a rich, sweet herbal flavor, a delicacy for women's nourishment.

Chicken soup stewed with mushrooms. The umami of the mushrooms blends into the chicken soup, a classic flavor suitable for all ages.

Cooked noodles mixed with scallion oil or chopped scallions. Simple and charming aroma, smooth noodle texture.

Dry noodles tossed with black sesame oil. Every bite is full of rich sesame aroma, a signature staple of the restaurant.

Dry noodles mixed with satay sauce. The satay sauce has the savory flavor of dried flatfish and dried shrimp, with a stronger taste, very appetizing.

Dry noodles mixed with thick sesame paste. Rich nutty aroma, smooth texture, usually served with a few shreds of cucumber.

White rice topped with shredded chicken, drizzled with chicken oil and sauce. Moderately savory, the chicken is tender and not dry.

Steamed white rice.

Blanched rice blood cake, served with soy paste or peanut powder. Soft and chewy texture, a Taiwanese specialty snack.

Blanched seasonal vegetables (e.g., sweet potato leaves or cabbage) drizzled with sauce or braising liquid.

Blanched pork waist slices mixed with sauce. Maintains the crispness of the pork waist without dilution from soup, resulting in a richer flavor.

Blanched chicken and duck offal (gizzards, hearts), dry tossed. Crisp texture, suitable as a side dish.

Blanched pork liver slices, dry tossed. The texture is tender, and the sauce adds a savory and sweet flavor.

Blanched pork heart slices, dry tossed. The meat is firm and elastic.

Blanched lean meat slices, dry tossed. The meat is tender and simply seasoned.

Blanched fresh fish pieces, dry tossed. Taste the natural sweetness and delicate texture of the fish.