Dong Men Chi Rou Geng

Soup made with lean pork strips coated in fish paste. The broth is thick, sweet, and savory, with a firm and chewy texture, and a hint of bonito or flatfish aroma.

Red Meat Soup with Yellow Oil Noodles. The noodles absorb the rich soup, with a smooth texture.

Red Meat Soup poured over white rice, also known as "Geng Fan" (Soup Rice). The rice absorbs the essence of the soup, providing a filling meal.

Red Meat Soup with Thin Rice Noodles. The rice noodles are delicate and easily absorb the soup.

Red Meat Soup with Glass Noodles (Mung Bean Noodles). The glass noodles have a soft, chewy, and transparent texture.

A classic Taiwanese snack. Finely chopped pork with skin and fat is slow-cooked in soy sauce and served over white rice. The flavor is moderately sweet and savory, rich but not greasy.

Shredded bamboo shoots braised in broth and soy sauce. Crispy and appetizing, with the aroma of braising liquid, a common side dish.

Boiled noodles mixed with soy paste, fried shallots, and other seasonings, served without soup. Simple flavor, full of old-fashioned taste.

Boiled rice noodles mixed with special sauce. Dry and springy texture.

Boiled glass noodles mixed with sauce. Glass noodles absorb sauce well, are flavorful, and have a slippery texture.

Eggs stewed for a long time in a special braising liquid. The egg white is dark brown, with a chewy texture, and the yolk is creamy and flavorful.

Blanched seasonal fresh vegetables, drizzled with soy paste or braising liquid for flavor. Crispy texture, retaining the original taste of the vegetables.