Chuan-yeh

Classic deep-fried meatball. The skin is deep-fried at low temperature until crispy and chewy. The filling is made of red yeast rice marinated pork and bamboo shoots, drizzled with a special sweet and spicy sauce, rich in aroma.

Steamed red yeast rice meatball. The skin is soft and smooth, perfectly preserving the original sweet flavor of the red yeast pork filling. Lighter and less oily.

Classic Taiwanese rice dish. White rice topped with slow-cooked braised pork sauce, with a balanced ratio of fat and lean meat, savory and flavorful. A satisfying staple food.

Old-fashioned dry mixed noodles. Cooked yellow noodles are mixed with lard, fried shallots, and sauce. Smooth texture and fragrant aroma.

Flat, curly Yi noodles with a chewy texture, served mixed with a special sauce.

Pork paste meatballs, firm and chewy, served with a refreshing pork bone broth and celery bits.

Thin-skinned fresh meat wontons with delicious filling and a light, smooth broth.

Fresh pig's blood cut into cubes and cooked in soup. The texture is smooth like tofu. The broth is usually flavored with pickled radish and chives, offering a unique taste.

Simple and refreshing vegetable soup, made from simmering seasonal vegetables or radishes. Naturally sweet flavor.

Pork wrapped in fish paste or tapioca starch and cooked, served with a thick gravy. Tender meat and a sweet and savory broth.

Thick soup dish made with fresh shrimp coated in flour. The shrimp are crisp and chewy, served in a rich thick soup, full of fresh flavor.

Sliced foamed squid with a crisp and chewy texture, a common choice for thick soups in Taiwanese night markets.

Includes crispy fried fish crackers. The fish crackers absorb the soup, changing from crispy to soft and chewy, with a unique flavor.

A mixed choice that satisfies multiple textures at once, usually including ingredients like pork thick soup, squid, and fried fish crackers.

Fried fish chunks added to a thick soup. The fish is tender, and the outer layer absorbs the soup.

Simply blanched seasonal vegetables, drizzled with soy paste or braising liquid. Crisp and refreshing.

Tender bamboo shoots braised with preserved mustard greens. Salty and sour, appetizing, with a delicate texture.

Kelp shreds mixed with minced garlic, vinegar, and other seasonings. Crisp texture, sour and appetizing.

Braised hundred-layer tofu, infused with the essence of the braising liquid, offering a rich and tender texture with layered complexity.

Traditional firm tofu, braised until flavorful. Dense texture with a rich bean aroma, a common side dish.

Peanuts stewed until soft and creamy, full of aroma. Suitable as a snack with drinks or with rice.

Eggs braised until the whites are chewy and colored, with a creamy yolk and soy sauce aroma.

Fish pieces coated in flour and deep-fried. Crispy outside, tender inside, with the fresh sweetness of fish.

Fried item made from shrimp paste, shaped like a date. Crispy and fragrant, similar to shrimp rolls.

Sliced foamed squid, blanched. Crisp and chewy texture, usually served with mustard soy sauce or five-flavor sauce.

Crispy fried crackers made from fish paste. Extremely crispy after frying, with a rich fish aroma, a specialty snack from the Tamsui area.

A natural jelly drink made from boiled and cooled stone flower algae. Similar in texture to Ai Yu jelly or regular jelly. Cooling and refreshing, suitable for summer.