A Tu Ma You Ji - Taipei Bade Store

Classic Taiwanese winter nourishing dish, stir-fried with black sesame oil and old ginger, then stewed with chicken and rice wine. The broth is rich and sweet with a hint of wine aroma, perfect for warming the body.

Fresh pork kidney is quickly blanched in sesame oil broth. It has a crisp and tender texture, paired with a rich sesame oil base, making it a traditional nourishing soup.

Sliced pork heart has a firm and springy texture. Sesame oil and ginger slices remove any gaminess, and the broth is full of aroma.

Tender fish slices cooked in sesame oil broth. The sweetness of the fish and the aroma of the sesame oil combine for a delicate texture.

Plump oysters are blanched in hot broth. The savory seafood flavor complements the sesame oil broth perfectly.

Made with lean meat slices, the meat is tender and not dry. Suitable for diners who like meat but not offal.

Pork liver is thinly sliced and quickly blanched to maintain a tender texture. The sesame oil broth effectively removes any gaminess and enhances the flavor.

"Offal" usually refers to chicken gizzards, chicken hearts, and other internal organs. It has a crisp and chewy texture and is a classic Taiwanese soup ingredient.

Rice blood cake (pig blood cake) is softened and absorbs the rich sesame oil broth. It has a soft, chewy, and glutinous texture with a unique flavor.

Fine vermicelli cooked in sesame oil broth, absorbing the rich soup. Smooth texture with sesame oil and wine aroma.

Pork kidney cooked in clear broth with plenty of ginger to remove gaminess. The broth is clear, sweet, and allows you to taste the original flavor of the ingredients.

Refreshing ginger broth with firm pork heart slices. Lighter flavor than the sesame oil version.

A clear soup made with ginger and fresh fish slices. The fish is delicate, and the soup is fresh and delicious, suitable for those who prefer a light taste.

Plump oysters are blanched in clear broth, served with ginger and pickled vegetables or scallions. Full of oceanic freshness.

Lean meat slices cooked in clear broth, tender and fresh. The broth is clear with a light meat aroma and ginger flavor.

Pork liver slices are quickly blanched in boiling water, resulting in a tender texture. Served with a clear ginger broth, it's simple and nutritious.

Clear soup made with chicken offal (gizzards, hearts). Crisp texture, clear and non-greasy broth.

Soft and glutinous rice blood cake with clear broth, a less common preparation with a light flavor.

Handmade vermicelli cooked in clear broth. Smooth texture, simple and light flavor, suitable for pairing with side dishes.

Chicken soup stewed with ginseng tendrils. The broth has a sweet and lingering aftertaste, replenishes qi and nourishes the body, with a faint ginseng aroma.

Stewed with traditional Chinese medicinal herbs such as Angelica sinensis, Chuanxiong, Bai Shao, and Shu Di. The soup is dark in color with a rich medicinal flavor, traditionally consumed by women for nourishment.

Chicken soup stewed with dried shiitake mushrooms. The rich aroma of mushrooms infuses the soup, making it delicious and suitable for all ages.

Traditional old-fashioned plum juice, with a balanced sweet and sour taste and the aroma of smoked plums. Served chilled, it quenches thirst, refreshes the palate, and relieves summer heat.

Blanched fine vermicelli mixed with fragrant sesame oil. Chewy texture, with sesame oil aroma in every bite, a simple and honest deliciousness.

Vermicelli mixed with scallion oil or topped with chopped scallions. The scallion flavor is fresh and enhances the wheat aroma of the vermicelli itself.

Noodles mixed with satay sauce. The satay sauce is rich, savory, and fragrant, with flavors of flatfish and dried shrimp, very appetizing.

Noodles topped with thick sesame paste. The sesame aroma is rich, and the texture is smooth and creamy, a common Taiwanese dry noodle flavor.

Steamed or boiled pig blood cake, drizzled with soy sauce paste or sprinkled with peanut powder. It has a soft, chewy, and glutinous texture, a characteristic Taiwanese snack.

Seasonal vegetables (such as cabbage or sweet potato leaves) are blanched and drizzled with sauce. Crisp and refreshing, balancing richness.

Steamed white rice.

Blanched pork kidney, drizzled with sesame oil or sauce. Maintains the crisp and tender texture of the kidney without any gaminess.

Blanched fresh fish slices, tender meat, retaining the original flavor of the fish.

Blanched pork heart slices, chewy and springy, suitable for dipping in sauce.

Blanched pork liver slices, cooked to a tender, non-chewy consistency. A nutritious and delicious side dish for replenishing blood.

Blanched plump oysters, full of freshness. Often served with ginger and soy sauce paste.

Blanched lean meat slices, simple and refreshing, with tender meat.

Blanched chicken offal (gizzards, hearts), with a crisp texture, a great side dish for drinks or rice.