Dian Xiao Er Lu Rou Fan

Taiwan's famous staple dish, made by simmering minced pork with fat, soy sauce, and spices for a long time to create braised pork, which is then poured over white rice. It has a rich, savory flavor, is fatty but not greasy, and is usually mixed before eating.

Simply steamed white rice, suitable for pairing with other savory dishes or soups.

Shrimp balls made with fish paste, served in a thick, gravy-like soup with noodles. The soup has a sweet flavor and a smooth texture.

A complete meal box consisting of braised pork rice as the main dish, accompanied by several side dishes (such as vegetables, tofu, braised eggs, etc.), suitable for a full meal.

A thick, gravy-like soup containing shrimp balls. It has a smooth texture, full of seafood flavor, and can be seasoned with black vinegar to taste.

A clear soup made by stewing chicken and dried shiitake mushrooms. The soup is clear and golden, with the rich aroma of mushrooms and the sweetness of chicken.

A common Taiwanese clear soup containing chewy pork meatballs (gon wan). The broth is usually made from pork bones and sprinkled with celery seeds and white pepper for flavor.

Tilapia (Nuo Mi Yu) cooked in salt water. The meat is tender and retains the natural sweetness of the fish, with a simple and refreshing flavor.

Pork cheek meat, blanched and sliced. The meat is tender with a little connective tissue, has an excellent texture, and is usually served with shredded ginger and soy paste.

Blanched lean pork slices drizzled with a rich minced garlic soy sauce. It has a refreshing, non-greasy texture, full of garlic flavor, and is a classic Taiwanese side dish.

Blanched pork belly, with distinct layers of fat and lean meat. It has a tender texture, is rich in fat, and is served with shredded ginger and dipping sauce.

Pork diaphragm muscle with connective tissue. Blanched and sliced, it has a chewy texture and a rich meaty flavor.

Napa cabbage braised with dried shrimp, flatfish, and other ingredients until tender. It has a sweet flavor, the vegetables are infused with the essence of the broth, and it melts in your mouth.

Shredded bamboo shoots stewed in chicken broth or lard. They have a crisp yet tender texture, a slightly sour and appetizing taste, and are often served as a side dish with braised pork rice.

Fresh seasonal green vegetables blanched in boiling water, drained, and drizzled with braising liquid or soy paste. It has a crisp texture and is a healthy side dish option.

Deep-fried tofu braised in soy sauce. The skin absorbs the sauce, while the inside is tender and juicy.

Eggs braised in soy sauce for a long time. The egg white is chewy and flavorful, deep brown in color, and the yolk is creamy, making it a classic accompaniment.