Fu Zhen Pai Gu Su Mian

Steamed fluffy white rice. The basic staple to accompany various soups and side dishes.

Classic Taiwanese snack. Diced pork with a good balance of fat and lean meat, braised for a long time with soy sauce and spices, served over white rice. Savory and rich flavor with a smooth mouthfeel from the fat.

Curry stewed with chicken, potatoes, and carrots, served over white rice. The flavor is usually mild and rich, with a homemade taste.

Tender stewed beef brisket chunks with a thick sauce served over rice. Rich beef flavor, rich texture.

A refreshing soup made by simmering white radish. The broth is clear and sweet, and the radish is stewed until soft and flavorful, perfect to pair with greasy main dishes.

Crispy fried pork ribs added to clear broth. The crispy exterior of the ribs becomes moist and tender after absorbing the soup, which carries the meaty and fried shallot aroma of the ribs.

Crispy fried pork ribs added to a thickened soup. The soup is usually sweet with bonito or vegetable broth, smooth in texture, and perfectly complements the flavor of the fried pork ribs.

Meatballs or slices made from lean meat, served in clear soup. The meat is tender and not dry, and the soup is refreshing.

Lean meat coated with a thin layer of starch, then cooked and added to a thickened soup. The meat pieces are tender and chewy, and the soup is rich.

A soup featuring soaked squid, flavored with satay sauce. The squid is crispy and chewy, and the soup has the unique aroma and slight spiciness of satay.

Boiled noodles tossed with special minced meat sauce, no soup. The minced meat sauce is savory and evenly coats the noodles, simple yet delicious.

Fried pork rib clear soup with noodles or rice. You can choose noodles or rice soup, the broth infused with the sweetness of the ribs is satisfying.

Fried pork rib soup with noodles or rice. Rich soup coats the noodles, smooth texture, rich flavor.

Red meat clear soup with noodles or rice. A refreshing and non-greasy noodle soup option, savoring the freshness of lean meat.

Red meat soup with noodles or rice. Tender meat balls in thick soup paired with a staple, rich and filling.

Satay squid soup with noodles or rice. The aroma of satay, the crispy texture of the squid, combined with the staple, creates a unique flavor.

Fresh seasonal leafy vegetables quickly blanched in boiling water. Drizzled with soy sauce paste or braising liquid for seasoning, with a crisp and healthy texture.

Sliced and blanched soaked squid. Crispy and chewy texture, usually served with mustard soy sauce or five-flavor sauce.

A la carte crispy fried pork ribs. Marinated bone-in pork coated and deep-fried, with a golden crispy exterior and savory, flavorful meat.

Deep-fried tofu cubes. Slightly chewy crust, tender inside, fully absorbing soup or sauce.

Traditional Taiwanese side dish. Napa cabbage slow-cooked with dried shrimp, dried flatfish, and other ingredients, resulting in a soft, sweet, and flavorful dish.

Braised shredded bamboo shoots. Crispy texture with a light sourness and the savory aroma of braising liquid, very appetizing.