Fengyuan Qingshui Pork Rib Noodles

Eggs stewed for a long time in滷汁 (braising liquid). The egg whites are chewy and flavorful, the yolks are creamy, with a rich soy sauce aroma.

Tofu that has been deep-fried and then stewed in braising liquid. The skin is slightly tough, the inside is porous and absorbs plenty of soup, with a tender texture.

A classic Taiwanese staple. White rice is drizzled with slow-cooked minced pork and braising liquid, with a good balance of fat and lean meat, savory and rich, very appetizing.

Fresh seasonal vegetables quickly blanched in boiling water. Retains the crisp texture and original flavor of the vegetables, usually drizzled with soy paste or braising liquid for seasoning.

A variety of side dishes provided by the restaurant, such as seaweed, dried tofu, braised items, etc. Can be chosen according to personal preference.

Cooked noodles are drained and mixed with special minced braised pork and braising liquid, without soup. After mixing, the noodles are coated with rich soy sauce flavor, with a rich texture.

Clear or rich soup simmered with pork ribs. The pork ribs are stewed until tender, the soup is sweet and fresh, with a meaty aroma.

White rice added to pork rib soup. The rice absorbs the essence of the soup, with a moist and warm texture, easy to eat.

Pork rib soup with Kway Teow (wide, flat rice noodles). Kway Teow has a slippery and chewy texture, and absorbs the soup well.

Pork rib soup with glass noodles (mung bean vermicelli). The transparent glass noodles have a smooth texture and are excellent when they absorb the soup.

Pork rib soup with rice noodles (thin rice noodles). The rice noodles have a delicate texture and pair very well with the savory pork rib soup.

Pork rib soup with traditional yellow noodles. The noodles are chewy, paired with rich soup and pork ribs, very filling.