A Yue Zi Oil Rice, Rice Noodle Soup, Black and White Cuts

Traditional Taiwanese rice dish, made with long-grain glutinous rice, usually mixed with shiitake mushrooms, dried shrimp, shallots, and shredded pork. It has a chewy texture and a rich aroma of sesame oil and savory soy sauce. Recommended to eat with sweet chili sauce for enhanced flavor.

Noodle soup made with thick rice noodles. The broth is usually made from pork bone broth, presenting a rich milky white color. The thick rice noodles are slippery and absorb the soup, tasting sweet and smooth. Often sprinkled with celery seeds and pepper for flavor.

Cooked noodles drained and mixed with special sauce, without soup. Usually includes lard, soy sauce paste, or sweet chili sauce, savory and appetizing. Pairs well with crisp bean sprouts or chives for added texture.

A soup featuring fresh pig's blood cubes as the main ingredient, with a clear and savory broth. The pig's blood has a smooth, tofu-like texture, usually accompanied by plenty of chives and pickled vegetables to remove gaminess and enhance flavor. Enjoying it piping hot is most satisfying.

A clear soup made by simmering white radish (cai tou). The broth is mellow and sweet due to the natural sweetness released by the radish. The white radish is stewed until soft and flavorful, melting in your mouth. It's a light and palate-cleansing soup.

A soup combining absorbent fried tofu and sweet white radish. The fried tofu is soft and juicy, creating a rich layered flavor with the refreshing radish broth. Suitable for diners who prefer light flavors.

A clear soup with plenty of fresh seasonal green vegetables. The broth is light, focusing on the crispness and original flavor of the vegetables. It's a healthy choice to accompany rich main dishes.

Soup made from pig cheek meat. The meat is delicate with a little fascia. It has a tender yet chewy texture and a rich meaty flavor. The broth is savory and nutritious.

Soup made from the diaphragm muscle of a pig (liver connection). This cut of meat has fascia, giving it a chewy and springy texture with a rich meaty flavor. It's a popular soup commonly found at Taiwanese snack stalls.

A deluxe version of the classic pig's blood soup, with added clean, braised large intestines. The large intestines are soft and fatty, perfectly blending with the smooth pig's blood and pickled vegetable broth for a rich flavor.

Pig's small intestines, which have a tougher texture, are added to the pig's blood soup. The small intestines are cleaned thoroughly with no gamey smell, offering a chewy bite, and pair well with the refreshing chive broth.

Deep-fried tofu cubes, with a slightly chewy crust and a soft interior. Usually braised in broth to absorb flavor, drizzled with soy sauce paste or sweet chili sauce when served.

Seasonal vegetables blanched, such as sweet potato leaves or lettuce. Retains the crispness and nutrients of the vegetables, usually drizzled with garlic paste soy sauce or braised meat sauce.

White radish chunks stewed for a long time in broth. The texture is soft and juicy, full of the broth's savory flavor. Drizzled with soy sauce paste, it's simple yet delicious.

Blanched or braised pig's blood cubes, served as a dry side dish. The texture is smooth like jelly, usually eaten with shredded ginger and soy sauce paste for a unique flavor.

Cleaned and defatted pork skin, cooked until soft, chewy, and elastic. Rich in collagen, it has a chewy texture without being greasy. It pairs very well with chopped scallions and garlic soy sauce.

Pork's soft bone part, usually with a little lean meat. It has a crisp texture when chewed, with a very unique crunchy sensation. Suitable for diners who enjoy chewing.

Pork belly with skin, with alternating layers of fat and lean meat, boiled or braised. The skin is chewy, the meat is tender, and the fatty parts are very aromatic without being greasy. It's most classic when eaten with garlic paste and soy sauce.

Fresh pig tongue, processed and cooked. The meat is firm and elastic. The texture is delicate and unique, with no gamey smell. Sliced and eaten with shredded ginger, it's refreshing and delicious.

Pork bladder and its connecting parts, carefully cleaned and deodorized. The texture is very crisp and chewy. It's a popular offal part in traditional Taiwanese black and white cuts.

Meat chunks taken from both sides of the pig's cheek. Due to frequent movement, the meat is tender with some fascia. Sliced after blanching, it's juicy, sweet, and has an excellent texture, making it a must-order popular side dish.

Pork diaphragm muscle, with fascia in the lean meat. It has a chewy and springy texture, with a richer meaty flavor than regular lean meat. Excellent flavor when eaten with special sauce.

Cleaned, braised or boiled pork large intestines. The texture is soft and retains a proper amount of fatty aroma. Eating it with shredded ginger and pickled vegetables balances the greasiness.

Pork small intestines, cleaned and cooked, cut into rings. They have more elasticity and chewiness than large intestines, with less fat, making them refreshing and light to eat.

A platter of offal and meat randomly paired by the restaurant. You can taste the texture and flavor of multiple parts at once, suitable for diners who want to try a variety of dishes or have difficulty choosing.

Homemade chili sauce, usually rich in aroma and very spicy. Great for taking home as a condiment, perfect for mixing with noodles or as a dipping sauce, it significantly enhances the flavor of dishes.