Da Fu Lin Qie Zai Mian

White rice topped with secret slow-cooked pork sauce, savory and rich with oily aroma. Moist and smooth texture. Recommended to mix well before eating.

Hot white rice mixed with refined goose oil and soy paste, fragrant and flavorful. Each grain is distinct and carries a unique goose oil aroma.

Rice topped with nutritious rice fish, delicate and fresh. Usually drizzled with sauce to enhance flavor, suitable for those on a light diet.

Traditional Taiwanese rice noodles, short and round, with a chewy and slippery texture. Served with clear broth, braised pork sauce, and chives.

Traditional oil noodles, blanched in boiling water and served inverted in a bowl. Accompanied by broth, bean sprouts, and fried shallots, a classic Taiwanese nostalgic noodle soup.

Simple and pure thin noodles with clear broth, garnished with scallions or vegetables. Light and elegant flavor, emphasizing the noodle's aroma and the broth's freshness.

Mung bean vermicelli that has absorbed the essence of the broth, with a soft, chewy, and smooth texture. The broth is sweet and light, paired with traditional ingredients, refreshing and not greasy.

Thin rice noodles that absorb the broth, with a chewy texture. Traditional preparation includes bean sprouts and fried shallots for flavor, evoking a nostalgic taste.

Dry noodles tossed with special scallion oil and seasonings, rich in aroma. The noodles are chewy, with every bite full of scallion and soy sauce flavor.

Restaurant's signature dry noodles, using yellow oil noodles tossed with a unique sauce. Balanced sweet and savory flavor, with smooth and springy noodles.

Crispy goose intestine paired with vermicelli and broth. The goose intestine is cleaned thoroughly without any fishy smell, offering a tender and crisp texture with a delicious broth.

Noodle soup generously topped with sliced goose meat, tender and juicy. The broth becomes sweeter and richer from the goose essence.

Fine noodles tossed with black sesame oil, releasing a rich aroma. Smooth texture with the unique warming flavor of sesame oil, perfect for warming the body.

Fine noodles tossed with scallion oil, savory and appetizing. The noodles are smooth, and the simple seasoning highlights the aroma of the noodles and scallion oil.

Simply steamed white rice, with distinct grains. Suitable for pairing with dishes or soups that have stronger flavors.

Soup made with pork jowl meat, tender with a chewy texture from the connective tissue. The broth is clear and delicious, flavored with shredded ginger.

Clear soup made from pork diaphragm muscle (liver connection meat). The meat is chewy and rich in flavor. Shredded ginger is usually added to the soup to remove any gaminess.

Meat chunks from the pig's head bone, particularly tender and rich in collagen. The broth is rich and sweet, a traditional delicacy for gourmets.

Crispy goose intestine in soup, tender and not tough. Served with shredded ginger and pickled mustard greens, the broth is light and refreshing.

Fresh pork heart slices in soup, with a tender and springy texture. The broth is delicious and has nourishing properties.

A common Taiwanese soup containing very springy pork meatballs. The broth is usually sprinkled with celery seeds and white pepper, simple and delicious.

Fresh cuttlefish, battered and deep-fried. Golden and crispy on the outside, sweet and springy on the inside. Best enjoyed with pepper salt.

Marinated and battered pieces of Grouper, deep-fried until crispy. The fish is firm and flavorful, with a crunchy exterior. A common Taiwanese fried snack.

Pork belly marinated in red yeast rice and deep-fried. Crispy exterior, with alternating layers of fat and lean meat. Has the unique sweet and fragrant flavor of red yeast rice, usually served with shredded ginger and dipping sauce.

House-made chili sauce, spicy and rich. Suitable for tossing with noodles or as a dipping sauce.

Crispy fried shallots made with pure goose oil, extremely fragrant. An excellent condiment for mixing with rice, dishes, or adding to soups.

Restaurant's secret frozen braised pork sauce pack. Thaw and heat, then pour over rice or noodles to enjoy restaurant-quality deliciousness at home.

Sliced pork jowl, blanched and tender with connective tissue. Drizzled with soy paste and served with shredded ginger, a classic Taiwanese 'black and white' cold dish.

Blanched pork diaphragm meat, with a chewy texture and meaty flavor. Served with shredded ginger and soy paste for an excellent taste.

Blanched pork heart slices, tender and crisp, not dry. Simple seasoning highlights the freshness of the ingredients.

Meat from the pig's head bone, tender and rich in collagen. A traditional side dish with a unique texture.

Braised pig large intestine, soft, tender, and chewy with no fishy smell. Savory from the braising liquid, very appetizing with rice.

Restaurant's signature sliced goose meat platter, thin skin, tender meat, juicy and sweet. Retains the original freshness of the goose meat, recommended with special dipping sauce and ginger.

Goose gizzard, hard and chewy. Sliced after braising or brining, an excellent accompaniment to drinks.

Smooth and delicate goose liver, rich in flavor. Melts in your mouth, with a unique bittersweet taste.

Cleaned goose intestine, with a crisp texture. Usually quickly blanched and mixed with bean sprouts or chives.

Braised goose wings, chewy skin and fragrant meat. Suitable for diners who enjoy gnawing on bones and the pleasure of licking their fingers.

Braised goose head, including cheek meat and brain. Unique flavor, suitable for enthusiasts who enjoy gnawing on special parts.

Sliced bitter melon tossed with a special sauce, usually with a sweet taste to balance the bitterness. Crisp texture, clears heat and reduces internal fire.

Steamed purple eggplant drizzled with garlic soy paste, soft and creamy texture. Vibrant color, savory and appetizing flavor.

Taiwanese specialty milkfish belly, de-boned. Well-seasoned with braising liquid, the belly is rich in fat, smooth, and the fish is sweet.

Smooth duck blood stewed in spicy broth. Jelly-like texture, bursts with juice when bitten, spicy and satisfying.

Fermented tofu stewed in spicy broth, absorbing all the flavor. Has a unique aroma and is savory, juicy, and spicy.

A combination of spicy duck blood and stinky tofu. Enjoy the dual texture of smooth duck blood and juicy tofu at once.

Tender bamboo shoots stewed in goose oil. The shoots are delicate and crisp. Full of goose oil aroma, a classic Taiwanese side dish.

Braised or blanched pig skin, with a chewy and gelatinous texture. A budget-friendly side dish to replenish collagen.

Sliced braised pig ears, containing cartilage, with a crisp texture. Has a smoky or braised aroma, very refreshing.

Pork meatballs slow-cooked in braising liquid, richer in flavor than soup meatballs. Firm and springy texture.

Seasonal fresh vegetables, blanched and drizzled with soy paste or goose oil. Crisp and refreshing, a good source of fiber.

Firm tofu cubes stewed in braising liquid, with porous interiors that absorb the sauce. A blend of bean and braising flavors.

Golden-brown fried tofu, soft inside. Absorbs the braising liquid after cooking, with a bursting texture when bitten.

Braised kelp, with a soft yet crisp texture. It carries the freshness of the sea and the savory aroma of the braising liquid, rich in nutrients.

Boiled eggs, peeled and steeped in braising liquid. The egg white is chewy and colored, the yolk is creamy, with a rich flavor.

A single serving of the restaurant's special braised pork sauce. Can be added to rice, noodles, or vegetables to enhance savory flavor and meatiness.