Da Ding Rou Geng

A signature Taiwanese thick soup, made with pork pieces coated in fish paste or tapioca starch and cooked. The texture is smooth and chewy. The broth is typically simmered with bonito flakes, mushrooms, and shredded bamboo, thickened with starch, and has a rich, sweet flavor with hints of garlic and black vinegar.

Classic braised pork rice cooked with mushrooms. The mushrooms absorb the braising liquid, adding a unique umami and texture to the savory minced pork, served with white rice.

A rice dish featuring mushrooms, usually topped with mushroom minced pork sauce or braising liquid. Fragrant and moderately seasoned.

A common bento dish in Taiwan. The main dish is a piece of fried or braised bone-in pork chop, with firm meat. Served with white rice and pickled vegetables or braising sauce.

A rice dish with braised pig's trotters (usually the middle section) as the main ingredient. The skin is rich in collagen, with a chewy and tender texture. The braising sauce is thick, savory, and fragrant, making it very appetizing with rice.

Made with large pieces of pork belly (fatty pork) braised in sauce. The fat and lean meat are perfectly balanced; the fatty part melts in your mouth, and the lean part is tender and not dry. It's a classic Taiwanese braised pork rice.

Thick meat thick soup poured directly over white rice. The rice absorbs the sweet and savory soup, creating a moist and smooth texture, similar to a rice casserole.

A national delicacy of Taiwan. Minced braised pork belly sauce is poured over white rice. The braised meat is fatty but not greasy, with a rich soy sauce aroma and a balanced sweet and savory taste. It's a simple yet delicious staple.

A bowl of steamed white rice.

A bento set featuring braised pork with mushrooms as the main dish. Served with several side dishes (such as vegetables, tofu, braised egg, etc.), it is nutritionally balanced and suitable as a full meal.

A bento set with mushroom rice and side dishes.

A main dish bento featuring a fried or braised pork chop. Served with white rice and various side dishes, generous portion.

Braised pig's trotter bento with side dishes. The pig's trotters are tender and flavorful, enjoyed with rice and side dishes.

Large braised pork belly bento with side dishes. A classic Taiwanese bento choice.

Braised Pork Rice Bento. In addition to braised minced pork, it comes with other side dishes, making it richer than ordering braised pork rice alone.

Meat thick soup with oil noodles. The yellow oil noodles soak up the thick soup, providing a smooth texture, a common way to enjoy noodles in Taiwan.

Meat thick soup with fine rice noodles. The fine noodles absorb the soup well, offering a lighter texture that contrasts with the rich soup.

Dry noodles served without soup. Cooked noodles topped with minced pork sauce or special soy paste and lard, mixed well before eating. Fragrant and savory.

Boiled rice noodles topped with braised minced pork and sauce. The rice noodles are chewy and flavorful when mixed with the sauce.

A la carte fried or braised pork chop. Thick cut, well-marinated, suitable for those who want extra meat.

A la carte braised pig's trotters. Rich in collagen, tender and flavorful from braising, with a savory and slightly sweet taste.

A la carte braised pork belly. Tender fat, juicy lean meat, and rich soy flavor.

Sliced braised mushrooms. Juicy and tender with a rich, savory flavor from the braising liquid.

Braised duck egg. Slightly larger than a chicken egg, with a richer, denser yolk and a chewy egg white.

A traditional Taiwanese side dish. Napa cabbage stewed with dried flatfish, dried shrimp, fried pork skin, and other ingredients until tender. The broth is sweet and savory, and the vegetables melt in your mouth.

Braised shredded bamboo shoots. Made with Moso or Makino bamboo shoots, braised with chicken or pork fat. Crispy and tender texture with a slightly sour fermented flavor, very refreshing.

Fried tofu stewed in braising liquid. The skin is slightly chewy, and the porous interior absorbs the soup, causing it to overflow when bitten.

Seasonally blanched vegetables, typically topped with soy paste, minced garlic, or braised minced pork for flavor. Crisp and refreshing.