Cai Shen Tainan Dan Zai Mian

Famous Tainan snack, oil noodles with special minced meat sauce, shrimp broth, and cilantro, sometimes served with a shrimp. Sweet and rich flavor, usually a delicate portion.

Noodles in clear soup without minced meat sauce, focusing on the original flavor of the broth, with a lighter taste.

Similar to Danzai noodles, but with fine rice noodles as the main ingredient. Absorbs soup well, with a delicate texture.

Rice noodle soup with clear broth, suitable for those who prefer a light taste.

Rice topped with minced pork and sauce stewed for a long time. A mix of fat and lean, savory and pairs well with rice.

Tainan-style glutinous rice, steamed and topped with minced meat sauce, usually served with shredded fish or cucumber. Sticky and chewy texture.

Blanched seasonal vegetables, drizzled with a little soy paste or scallion oil for seasoning.

Cold plate asparagus, usually served with mayonnaise. Crisp and refreshing texture.

Chewy pork meatballs in soup, the broth usually has the aroma of celery and white pepper.

Fish balls made from milkfish, softer than pork balls, with a fishy freshness.

Soup made with milkfish skin and meat, rich in collagen, with tender and fresh fish meat.

Fresh oysters cooked in soup, with ginger and basil to remove fishiness and enhance flavor. The soup is fresh and sweet.

Whole boneless milkfish belly cooked in soup, the belly is rich in fat, and the meat is delicate.

Eggs cooked in braising liquid until flavorful. The egg white is chewy, and the yolk is creamy.

Pork diaphragm muscle, with a small amount of fascia. Simply blanched and sliced, the meat is tender with a chewy texture.

Red intestine or sausage slices, usually tender with a slight sweetness and spice flavor.

Chicken gizzard, firm and crisp texture, usually blanched or braised.

Well-prepared pork liver, exceptionally tender and soft, without any gamey smell or dryness.

Blanched and sliced pig tongue, with a unique soft and crisp texture.

Pork trotters stewed in soy sauce broth, rich in collagen, with tender skin and meat.

Pork belly with skin and fat, blanched and sliced, then drizzled with soy paste and ginger shreds (Garlic Pork).

Pork cheek meat, delicate with gelatinous tendons, very tender and fresh.

Blanched pork heart slices, firm and crisp texture, no gamey smell.

Smoked shark meat slices, tender meat with a smoky aroma, usually served with mustard soy sauce.

Braised large intestine until flavorful, cleaned thoroughly without odor, with a soft and chewy texture.

Pork gums, named for their ladder-like shape. Crisp and chewy texture, very unique.

Pork oviduct, tubular in appearance. Extremely crisp texture after blanching.

Fresh baby squid blanched, retaining the original fresh and sweet flavor of seafood, with a chewy texture.

Milkfish braised in soy sauce and sugar, the fish absorbs the savory-sweet sauce, with a rich flavor.

Pan-fried milkfish belly until golden and crispy, with a rich aroma of fat.