A Wan You Fan

A traditional Taiwanese glutinous rice dish, stir-fried and steamed with mushrooms, shredded pork, and dried shrimp. It has a chewy texture and is full of sesame oil and soy sauce aroma. Usually served with sweet chili sauce.

Steamed white bun filled with braised pork belly, pickled mustard greens, peanut powder, and cilantro. The bun is soft, the braised pork is rich but not greasy, and the pickled mustard greens cut through the richness, creating a complex flavor. Commonly known as 'Taiwanese Burger'.

Take-out packaging of glutinous rice cooked with oil, measured by the jin (approx. 500g). Suitable for family servings. The glutinous rice has a chewy texture with abundant ingredients.

A soup made by stewing fried pork ribs with winter melon. The pork ribs are tender and flavorful, with the crispy exterior absorbing the soup, which is sweet and rich.

Also known as 'Si Shen Tang' (Four Herbs Soup), it's a soup stewed with four traditional Chinese medicinal herbs (Huai Shan, Qian Shi, Lian Zi, Fu Ling) and pork intestines. The broth is clear and warming, with a faint herbal aroma, aiding digestion.

Pork pieces coated in batter and made into 'rou geng' (thickened soup with meat), served in a starchy broth. The soup is smooth, and the pork pieces are firm and sweet.

Rehydrated squid slices in a thickened broth. The squid is crisp and springy, with a delicious soup base, often flavored with satay or basil.

Clear soup made from fresh pork intestines, with ginger slices and pickled mustard greens to remove gaminess and enhance flavor. The broth is clear and sweet, and the pork intestines are cleaned and have a chewy texture.

Springy meatballs made from pork, served in soup. The broth is refreshing, sprinkled with celery seeds and white pepper, simple yet classic.

Fresh pork blood cut into cubes and simmered in soup, usually with chives and pickled mustard greens. The pork blood is as tender as tofu, and the soup is fresh and fragrant.

Sliced pork stomach simmered in soup. The pork stomach has a chewy and crisp texture, with a rich broth, usually flavored with pepper.

Enjoy tender pork blood and chewy pork intestines simultaneously. Can be served as hot soup or mixed dry.

Pork rib soup with noodles. The aroma of the fried pork ribs infuses the soup, and the smooth texture of the noodles makes it a satisfying main dish.

Clear stewed pork intestine soup with noodles. The pork intestines are chewy, the broth is clear and sweet, and the noodles absorb the soup.

Crispy and springy rehydrated squid served with a thickened broth and noodles. Rich in texture, with a delicious soup base.

Tender chunks of pork in a thick, starchy soup with noodles. Traditional Taiwanese flavor, smooth and delicious.

Cooked noodles tossed with a special sauce or minced pork sauce. Simple yet aromatic, recommended to mix well while hot.

Seasonal fresh vegetables are blanched and drizzled with soy paste or braising sauce. The vegetables are crisp and retain their original flavor, healthy and refreshing.

Pork intestines slowly stewed in a special braising sauce. The texture is soft and flavorful, with a balanced savory taste and no gamey odor.

Pork skin, rich in collagen, is braised until chewy and springy, fully absorbing the braising sauce's aroma.

Dried tofu braised until flavorful, with its pores absorbing the soup. The texture is firm, with a blend of bean aroma and braising sauce.

Eggs braised until the whites are chewy and the yolks are creamy. Deep brown in color, savory and flavorful, a classic side dish.