Da Long Dong Rou Geng - Mi Fen Tang

A classic Taiwanese thick soup, made with pork pieces coated in a thin batter or fish paste, creating tender yet chewy morsels. The soup is usually thickened, with a fresh and sweet taste, often enhanced with shredded bamboo shoots or cilantro.

Thick and sweet meat soup with egg noodles. The noodles absorb the rich flavor of the soup, making them smooth and satisfying, a common and filling staple in Taiwan.

Meat soup with thin rice noodles. The noodles are delicate and easily absorb the soup, pairing perfectly with the thickened broth.

Cooked noodles drained and mixed with the restaurant's special sauce (usually includes thick soy sauce, fried shallots, or sweet chili sauce). Simple and unpretentious, with a savory and aromatic flavor.

Thick rice noodles in a soup simmered with rich bone broth, offering a clear and sweet flavor. The noodles absorb the soup, resulting in a soft and smooth texture, typically sprinkled with celery seeds and white pepper.

Uncooked meat soup base made by the restaurant for customers to cook at home. Main ingredients are pork and fish paste.

Fried shallots in lard, with a rich aroma. Perfect for mixing with noodles, blanched vegetables, or adding flavor to soups.

Usually fried or regular tofu, braised or blanched in broth. Soft texture, typically served with thick soy sauce.

Cleaned pig skin, with a chewy and springy texture, rich in collagen. Usually blanched and served with sauce and shredded ginger.

Cleaned and processed pork lung, with a unique texture, featuring layers of crispiness, tenderness, and softness. A traditional 'black and white cut' dish.

White radish, stewed in broth until tender and flavorful. Sweet and juicy, melts in your mouth.

Blanched pork heart slices, with a firm and tender texture. No gaminess, suitable for serving with shredded ginger.

Blanched pork liver, cooked to a tender and moist consistency. Creamy and rich, high in iron.

Cleaned large pork intestine, with a soft, chewy, and slightly resilient texture that becomes more fragrant with chewing. Usually served with shredded ginger to cut through the richness.

Pork stomach, with a thick, crisp, and chewy texture. Processed for a long time to remove any gaminess.

Meat removed from the bone, particularly tender and sweet, with a little connective tissue. A favorite cut among connoisseurs.

Pork cheek meat, with a tender texture and fine connective tissues, offering an excellent mouthfeel, similar to a mix of lean meat and tendon.

Pork belly slices, with alternating layers of fat and lean meat. Tender and not greasy after blanching, retaining the original pork flavor.

Pork diaphragm muscle, with connective tissue, offering a chewy texture and rich meaty flavor. A popular choice in Taiwanese 'black and white cut' dishes.

Blanched pork tongue, with a crisp, tender, and elastic texture. The texture is fine and pairs wonderfully with minced garlic and soy sauce.

Pork aorta, white in color, with a very crisp texture that makes a 'crunch' sound when bitten. It has no distinct flavor, the appeal is purely in its texture.

Pork esophagus, slightly softer than crispy tendon but still chewy. A unique offal appetizer.

Seasonal fresh vegetables (like sweet potato leaves or Chinese cabbage) blanched and mixed with lard, minced garlic, or thick soy sauce. Crisp and refreshing.

Also known as 'beauty legs', with a tender and delicate texture, and a sweet flavor similar to bamboo shoots. Usually served blanched as a cold dish, with mayonnaise or soy sauce.