Da Dao Cheng Mi Fen Tang (Ding Liang Shou Wan Wei Zhi | Xiu Jia Kan FB)

Traditional Taiwanese street food. Cooked with coarse rice noodles and pork bone broth, the noodles absorb the soup, resulting in a smooth and Q-tender texture. The broth is fresh and flavorful, usually seasoned with celery seeds, fried shallots, or pepper.

Traditional Taiwanese-style congee. The rice grains are cooked with broth until soft but still retaining some texture, resulting in a smooth mouthfeel. The broth is usually simmered with mushrooms, dried shrimp, or minced meat, giving it a savory and fresh flavor.

Assorted main course or soup. Usually includes a mix of the restaurant's various ingredients (like different pork offal), allowing customers to taste multiple textures and flavors at once. The base is a savory pork bone broth.

Freshly blanched sliced pig heart. It has a crisp, tender, and elastic texture, is firm, and has no gamey smell. Usually served with shredded ginger and special soy paste, it's a refreshing offal dish.

This is the oviduct of a pig, also known as 'raw intestine'. It is white in appearance, extremely crisp and refreshing to the bite, and very chewy. Simply blanched and served with shredded ginger and dipping sauce, it has a unique texture.

A prized cut of pork neck with even marbling like marble. It has a crisp, tender, and fresh texture, rich in fat but not greasy. Blanching further enhances its natural sweetness.

Meat from the sides of the pig's cheeks. Due to frequent chewing, the meat is tender with delicate collagenous grain. It's tender, juicy, and a common, popular 'black and white cut' meat.

Freshly sliced pig tongue. It has a tender texture with a unique slight crispness and fine meat quality. After thorough cleaning, it has no odor. It's excellent when paired with shredded ginger and soy paste.

The diaphragm muscle connecting to the liver. The meat has fascia, resulting in a half-lean, half-fat texture that is chewy and rich in meaty flavor. It's a classic 'black and white cut' dish at Taiwanese noodle stalls.

Cleaned and tenderly cooked pig skin. Rich in collagen, it has a soft, tender, and smooth texture. It absorbs the savory broth and melts in your mouth.

Thoroughly cleaned pig lung. It has a tender, slightly crisp texture, and its unique honeycomb structure absorbs soup or sauce, giving it a distinctive mouthfeel.

The front section of the pig's small intestine. The outer skin is Q-tender, and the inside contains a powdery digestive fluid (chyle), making it soft and powdery. It has rich textural layers and is a unique offal delicacy in Taiwan.

The large intestine of a pig. Rich in fat, it has a tender, fatty, and chewy texture. Cleanly processed large intestine has no gamey smell, is full of fatty aroma, and can be paired with shredded ginger to cut through the richness.