Fang Jia Ji Rou Fan

Shredded chicken is spread over white rice and drizzled with special chicken oil and sauce. The chicken is tender and fresh, the sauce is savory and appetizing, a classic Taiwanese snack.

Finely chopped pork with a good balance of fat and lean meat, braised for a long time in soy sauce and spices, then served over hot white rice. The texture is rich but not greasy, and the braising sauce is fragrant with a hint of sweetness.

Finely chopped green onions are added to beaten eggs and pan-fried. The egg flavor is rich, the green onions bring out a fresh sweetness, and the texture is soft and tender.

Firm tofu braised until flavorful in a savory sauce. The skin is slightly chewy, the inside is tender, and it's fully infused with the savory braising liquid.

A clear soup made by stewing white bitter melon with spareribs. The bitter melon has a mild bitterness that turns sweet, the spareribs are tender and fall-off-the-bone, and the soup is refreshing and heat-relieving.

Daylily flowers are stewed with spareribs. The daylily flowers have a slightly crisp and sweet texture, and the broth is clear and delicious with a faint floral aroma.

A soup combining winter melon, clams, and spareribs. The clams add a seafood umami, the winter melon is refreshing and soft, and the soup is sweet and layered with flavor.

A stew made with mushrooms and pig brain as the main ingredients. The pig brain has a smooth texture like silken tofu, with no gamey taste, complemented by a rich and nourishing mushroom broth.

A simple homemade soup with seaweed and egg flowers. The broth is light, the seaweed has a hint of the sea, and the egg flowers are smooth and tender, suitable for pairing with richer rice dishes.